Ok, I'll start:

Crunchy Casserole Topping

2 c. uncooked oats
1/3 c. wheat germ
1/3 c. parmesan cheese
1/2 tsp. garlic salt
1/2 c. melted butter or margarine

Combine dry ingredients, drizzle butter over and stir to coat. Bake at 350 degrees for 15 minutes, or until golden brown. Cool; chop to a fine crumb in blender; cover and store in refrigerator or freezer. Use in place of bread crumbs or sprinkle over leafy salads.

Preparation time: 30 minutes
Yield: 3 cups

Source: Feasting . . . Naturally, Mary Ann Pickard, 1979

Okay right,behind you! Chicken-and-Rice Salad with Pesto Yogurt Dressing Recipe
Source: Quick from Scratch - Soups and Salads
Serves 4
 
 
 Dinner doesn't get much simpler than this: Boil some rice and toss it with pesto, yogurt, and rotisserie chicken from the supermarket. Leftover cooked chicken or turkey will work just fine, too.
 
RECIPE INGREDIENTS
For Rice:
1 1/2 cups long-grain rice
For Dressing:
3/4 cup plain yogurt
1/2 cup store-bought or homemade pesto
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
Homemade Pesto: (Makes 1 Cup)
2 cloves garlic, chopped
1 1/2 cups packed fresh basil leaves
3/4 teaspoon salt
1/2 cup olive oil
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
1 roasted chicken, bones and skin removed (about 1 pound meat), meat torn into bite-size pieces (about 3 cups)
RECIPE METHOD
FOR RICE: Bring a medium pot of boiling, salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Rinse with cold water and drain thoroughly.
FOR DRESSING: In a large serving bowl, whisk together the yogurt, pesto, salt, and pepper.
TO SERVE: Toss the chicken and the rice, and combine with dressing.
VARIATION:
Store-bought pesto is perfectly acceptable for this rice salad (that's what we used), but if you'd like to make it yourself, here's an easy, delicious version.
FOR HOMEMADE PESTO: In a blender or food processor, mince the garlic and basil with the salt. With the machine on, add the olive oil in a thin stream. Continue running the machine until the mixture is smooth, scraping down the ingredients if necessary. Add the pine nuts and Parmesan and blend or process until the nuts are chopped.
WINE RECOMMENDATION: Both the dominant herbal flavor of the pesto and the yogurt's acidic tang suggest a sauvignon-blanc-based wine. Once again, look to the Loire, sauvignon's ancestral home, for an herbal, gassy, citrusy Sancerre or Pouilly-Fume.

Chicken-and-Spinach Salad with Toasted-Sesame Dressing Recipe
Source: Quick from Scratch - Soups and Salads
Serves 4
 
 
 Sesame seeds thicken and flavor the dressing here, and they're also tossed with the chicken, so you're sure to taste them in every bite. Keep a close eye on the seeds while they're toasting; it doesn't take long for them to go from golden brown to burned. Omit the chicken altogether and serve this salad as a side dish.
 
RECIPE INGREDIENTS
For Dressing:
1/4 cup sesame seeds
1-1/2 teaspoons red wine vinegar or white wine vinegar
2 teaspoons chopped fresh ginger
1 clove garlic
1 tablespoon orange juice
1-1/2 teaspoons Asian sesame oil
1/3 cup plus 1 tablespoon vegetable oil
1/2 teaspoon salt
For Chicken:
1 pound boneless, skinless chicken breasts
1/4 teaspoon freshly ground black pepper
2 pounds fresh spinach, stems trimmed
1 red bell pepper, cut into thin strips
RECIPE METHOD
FOR DRESSING: Sauté the sesame seeds in large skillet over medium heat until browned, about 3 minutes. Remove the seeds from the pan. In a blender, combine the vinegar, ginger, garlic, orange juice, sesame oil, 1/3 cup vegetable oil, 1/4 teaspoon salt, and 1 tablespoon of the toasted sesame seeds. Puree until smooth.
FOR CHICKEN: Heat remaining 1 tablespoon oil in same skillet over medium heat. Sprinkle chicken with remaining 1/4 teaspoon salt and black pepper. Sauté chicken until brown and cooked through, about 5 minutes per side. Transfer chicken to plate. Set the skillet over medium heat and add 3 tablespoons water. Cook, scraping the bottom of the pan to dislodge any brown bits, until reduced to 1 tablespoon. Transfer the liquid to the blender and pulse to combine. When the chicken breasts are cool enough to handle, cut them into bite-size pieces and toss with the remaining sesame seeds.
TO SERVE: In a large bowl, toss the spinach with the red-pepper strips and the chicken. Serve the salad with the dressing spooned over the top.
WINE RECOMMENDATION: The herbal, grassy notes in sauvignon blanc make it well-suited to pairing with salads. Even better, its high acidity allows it to easily handle the tart orange juice in this dressing.

Chopped Italian Salad Recipe
Source: Quick from Scratch - Soups and Salads
Serves 4
 
 
 Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you. Add the dressing ingredients to the bowl, too, and mix them when you toss the salad--it's the Italian way.
 
RECIPE INGREDIENTS
For Salad:
1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)
1/4 pound sliced pepperoni, chopped
1/3 cup drained sliced pimentos (one 4-ounce jar)
1/3 cup chopped red onion
1 1/2 cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
For Dressing:
3 tablespoons red wine vinegar or white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan cheese
RECIPE METHOD
FOR SALAD: In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.
FOR DRESSING: Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.
VARIATIONS:
Use chopped salami or prosciutto instead of the pepperoni.
Add some chopped pepperoncini to spice up the salad.
Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts.
Diced provolone cheese would make a nice addition.
Stir in about a third of a cup of thin-sliced basil leaves.
WINE RECOMMENDATION: The Piedmontese drink more of their native barbera than they do any other wine because its crisp acidity and bright blackberry flavors are at home with so many dishes. Try a Barbera d'Alba with this salad and you may become a convert yourself.

SHRIMP TETRAZZINI
INGREDIENTS:
2 tablespoons margarine
1 medium onion, chopped
8 ounce package fresh mushrooms, sliced
1/2 pound fresh shrimp, shelled and deveined 8 ounces vermicelli, cooked and drained
1/4 cup flour
1/4 cup mayonnaise
2 cups milk
1/4 cup sherry or white wine
1/3 cup grated Parmesan cheese
DIRECTIONS:
Heat oven to 350 degrees. In skillet, melt margarine. Sauté onion and mushroom until tender. Add shrimp and cook just until it turns pink. Remove shrimp from skillet. Combine with vermicelli in large bowl. Add flour, mayonnaise and salt to skillet. Gradually add milk and wine, stir constantly until mixture is thick and comes to a boil. Continue boil and stir for 1 minute. Add mixture to vermicelli and shrimp. Turn into 1 1/2 quart casserole. Sprinkle with Parmesan cheese and bake about 30 minutes.
YIELD: 4 Servings

Speedy beans
There are two quick ways to cook beans that don't
require soaking them all night: Pressure cooking; and
pre-boiling.
Pressure cookers
are not the unpredictable devices they were in the old
days, when dinner was liable to end up on the ceiling
rather than on your plate. Beans that would normally
take a couple of hours in the pot can be done in 15
minutes, and the versatile cookers can be used to
flash-cook just about anything from lentils to pot
roast with great retention of nutrients and terrific
flavor. The folks who have them swear by them, to the
point that they get rid of their microwaves. Lorna
Sass has written a number of whole foods cookbooks on
using pressure cookers, and Lynn recommends all of
them (whether you have a cooker or not--Lorna always
provides alternate cooking methods).
We are not pressure cooker people (Lynn owns a
pressure canner but hasn't really put it to use). So
what we do to speed up bean cooking times is either
soak them overnight, "pre-boil" them, or use a crock
pot.
Step by Step:
BEFORE YOU EVEN THINK ABOUT COOKING BEANS, how long
have they been sitting on your pantry shelf? If the
answer is lost in the dust bunnies behind the fridge,
throw them out and get new beans. The longer they sit,
the more the nutrition degrades and the longer they
take to cook. Beans are best used within a year,
though they can last indefinitely; in other words, if
it's an emergency and you're down to that last sack of
dry beans of unknown date, go ahead and cook them.
Nothing bad will happen. Store dry beans in an
airtight container at room temperature in a dry place;
don't store uncooked beans in the fridge.
Sort through the beans, looking for rocks and dirt;
get out any yucky-looking or broken beans too. Rinse
well.
Soak beans overnight in twice as much water OR
pre-boil them: Put your beans in the pot with the
cooking liquid, slap the lid on, boil them at a full
roll for about two minutes, turn off the heat and let
them sit for at least an hour. It shortens things up
considerably, nearly equivalent to an overnight soak.
Unless your specific recipe tells you differently,
place the soaked (or pre-boiled), rinsed beans in a
large pan with fresh water. Water level should come to
about one inch above the beans, approximately 5 cups
of water for every cup of beans. Remember: Beans
triple their size when cooked. Use a big pan.
Overboiling beans are messy.
To test for doneness, bite-taste a few beans. They
should be tender, but not mushy. Or open a bean with a
fork resting the bean on a spoon.
Bean Tips:
Beans can be cooked and then frozen to use later for
up to 6 months. Barbara freezes mashed beans in 2-4
cup amounts for easy meals.
Never add anything acidic, such as tomatoes, vinegar,
wine or citrus juices, while the beans are cooking.
Add these type of ingredients only after the beans are
almost tender. Why? Acids slow down the absorption of
liquids.
When cooling, keep the beans in their cooking liquid
to prevent them from drying out.
When reheating beans, add a tablespoon or two of
water.
A bit musical?
If you're sensitive to...well...YOU know, there are
some things you can do before you resort to Beano:
Presoak your beans overnight. The longer the soaking
time, the greater the amount of gas-causing properties
(technically, the term is oligosaccharides) that will
dissolve in the water. Then you rinse them away and
start with clean water.
You can also rinse pre-boiled or partially cooked
beans, though this can rob you of some of the
nutrients. The best time to rinse beans for gas
control is when the skin breaks when blown; rest a
bean on a spoon and gently blow on it. The skin will
split and curl.
Finally, just eat a lot of beans and suffer for a bit!
Really, it's the best cure--eat lots of them, your
system acclimates (though never completely loses its,
uh, musical aptitude unfortunately).

Simply Made French Loaves
1 Tbsp. Yeast
1 1/2 cups warm water
1 1/2 tsp. salt
3 Tbsp olive oil
4 cups flour
Disolve yeast in water. Sprinkle in one pinch sugar
(optional). Stir in salt, oil and half of flour. Mix
well (I stir 50 times in one direction with wooden
spoon). Let sit until bubbly. Gradually add remaining
flour, mix well. Knead until smooth and elastic (about
12 minutes). Place in greased bowl and let rise until
double (1/2-1 hour). Punch down and let rise again
until double. Punch down and divide dough in two. Roll
each half into an oblong shape and then roll up and
pinch to seal forming long, thin loaves. Place on
greased baking sheet, or onto a slide sprinkled with
corn meal if using a baking stone. Slash top of each
loaf with knife three times diagnolly. Now is a good
time to heat the oven to 375, especially if using a
baking stone. Brush loaves with water and let raise
until doubled (1 hour). Bake for 30 minutes. For best
results put a small, oven proof container of water on
bottom rack. Sprinkle bread with more cold water once
half way through bake time.
Excellent served slightly warm.

Butternut Squash Muffins
Easy sweet and savory muffins perfect for an Autumn snack!
 
Serving: 8
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
1 1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 egg
3/4 cup milk
1 tablespoon melted butter
1/2 cup cooked and pureed butternut squash
 
1. Preheat oven to 400°F.
2. In a large bowl whisk together the flour, sugar, baking powder, salt, and nutmeg.
3. Beat the egg in a small bowl and mix in the milk and melted butter until well blended.
4. Mix in the squash and stir the wet ingredients into the dry ingredients until just moistened. Do not overmix.
5. Spoon the batter into greased or papered muffin cups and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Immediately remove from the tins and cool on a rack.

3 Cheese Pasta Bake
From: Campbell's Kitchen
Prep/Cook Time: 25 minutes
Serves: 4
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1 pkg. (8 oz.) shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp. pepper
4 cups cooked corkscrew pasta
Directions:
MIX soup, cheeses, milk and pepper in 1 1/2-qt. casserole. Stir in pasta.
BAKE at 400°F. for 20 min. or until hot.
TIP: Use 2 cups of your favorite shredded cheese for the 8-oz. package.

20-Minute Seafood Stew
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
2 cups Prego® Traditional Pasta Sauce
1 bottle (8 oz.) clam juice
1/4 cup Burgundy OR other dry red wine (optional)
1 lb. fish and/or shellfish*
8 small clams in shells, well scrubbed
Chopped fresh parsley
Directions:
MIX pasta sauce, clam juice and wine in large saucepan. Heat to a boil. Cook over low heat 5 min.
ADD fish and clams. Cover and cook 5 min. or until fish and clams are done. Garnish with parsley.
TIP: *Use any one or a combination of the following: Firm white fish fillets (cut into 2" pieces), boneless fish steaks (cut into 1" cubes), medium shrimp (shelled and deveined) or scallops.
Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.

25-Minute Chicken & Noodles
From: Campbell's Kitchen
Prep/Cook Time: 25 minutes
Serves: 4
Ingredients:
1 can (14 oz.) Swanson® Chicken Broth OR Natural Goodness™ Chicken Broth (1 3/4 cups)
1/2 tsp. dried basil leaves, crushed
1/8 tsp. pepper
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked medium egg noodles
2 cups cubed cooked chicken
Directions:
MIX broth, basil, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 min.
STIR in noodles. Cover and cook 5 min. Add chicken and heat through.
Nutrition Information
With Chicken Broth: Nutritional Values Per Serving: Calories 230, Total Fat 6g, Saturated Fat 1g, Cholesterol 78mg, Sodium 474mg, Total Carbohydrate 20g, Dietary Fiber 3g, Protein 24g, Vitamin A 40%DV, Vitamin C 3%DV, Calcium 3%DV, Iron 12%DV

3-Cheese Mostaccioli Bolognese
From: Campbell's Kitchen
Prep Time: 30 minutes
Bake Time: 20 minutes
Serves: 6
Ingredients:
1 lb. ground beef
2 cloves garlic, minced
1 medium zucchini, cut in half lengthwise and sliced
1 jar (1 lb. 10 oz.) Prego® Traditional Pasta Sauce or 1 jar (1 lb. 9 oz.) Prego® Organic Tomato & Basil Pasta Sauce
1 pkg. (16 oz.) mostaccioli or ziti pasta, cooked and drained
1 1/2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
Directions:
Cook beef and garlic in 12" skillet until beef is browned, stirring to break up meat. Pour off fat. Add zucchini and cook until tender. Stir in sauce.
Stir beef mixture, pasta, 1/2 cup mozzarella cheese, ricotta cheese and Parmesan cheese in 3-qt. shallow baking dish. Sprinkle with remaining mozzarella cheese.
Bake at 400°F. for 20 min. or until hot

2-Step Inside-Out Chicken Pot Pie
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
1 lb. boneless chicken breasts, cut-up
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
8 hot biscuits, split
Directions:
COOK chicken in nonstick skillet until browned, stirring often.
ADD soup and vegetables. Cover and simmer until done. Serve on biscuits.

2-Step Cheesy Garlic Twists
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
1/2 box (8 oz.) corkscrew pasta
1 jar (28 oz.) Prego® Traditional Pasta Sauce
1 cup shredded mozzarella cheese
1/2 cup Pepperidge Farm® Roasted Garlic Croutons
Directions:
Cook 1/2 box corkscrew pasta. Drain.
Stir together cooked pasta and 1 jar (28 oz.) Prego® Pasta Sauce*. Top with 1 cup shredded mozzarella cheese and 1/2 cup Pepperidge Farm® Roasted Garlic Croutons (crushed). Heat through.
TIP: *Also delicious with Prego® Hearty Meat Sauces.

2-Step Italian Style Chicken
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/3 cup water
1/2 cup chopped Italian plum tomato
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed
1 tbsp. butter
Directions:
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, water, tomato, parsley and basil. Heat to a boil. Cover and cook over low heat 5 min. or until done. Stir in butter just before serving.

Etouffe
From: The Texas Cook 2 large catfish fillets (could also use shrimp or crawfish) 1 cup onions, chopped fine
2; cup celery, chopped fine
2 garlic cloves, minced
4; cup butter
4; cup flour
1 tsp salt
2; tsp black pepper
4; tsp cayenne pepper
1 1-lb can sliced tomatoes
3 cups water
2 cups hot cooked rice
In a deep skillet, cook the butter and flour together over low heat to form a roux. Add the onions, celery, and garlic,and sauté
until tender. Add the tomatoes, salt, peppers, and water. Simmer covered for 20 - 30 minutes. Add the fillets and cook until flaky, 15 - 20 minutes. Serve over rice. Serves 2.
NOTE: The amount of cayenne here is set for a mildly hot taste. It
can be increased up to a full teaspoon for real Cajun flavor!

Szechuan Green Bean Recipe
These beans are "dry-fried," which makes them more tender and less
crunchy. The recipe calls for Chinese longbeans, but you can use haricots verts, green beans or runner beans. Serves 4.
INGREDIENTS:
1 lb Chinese longbeans
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 scallions (spring onions, green onions), white parts only 1/2 teaspoon chili paste
1 tablespoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
Pepper to taste, optional
PREPARATION:
Wash the longbeans, drain thoroughly, and trim the tops and bottoms. Cut the longbeans on the diagonal into slices approximately 2
inches long.
Chop the ginger, garlic and white part of the scallions. Heat 1 tablespoon oil over medium heat.
Add the longbeans and stir-fry until they start to shrivel
or "pucker" and turn brown (5 - 7 minutes). Remove the long beans and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok on high heat. Add the garlic,
ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic. Add the longbeans and the remaining ingredients. Mix together and serve.
Serving suggestion: Szechuan Green Beans would make an excellent
side dish to accompany Mapo Tofu.

Angelique - You're givin' me problems again ! LOL
Take a look at the Etoffe recipe u sent, please.

When I 1st looked at it, I didn't paay close attn. I figured the semi-colons were a typo and just deleted. THEN I got to the notes and noticed cayenne cud be increased to tsp. Looked at recipe again and it said 4 tsp to begin w/. DUH ! suddenly occured to me the semi-colons should have been read as fractions - as in 1/4 tsp of cayenne in recipe. Am I guessing right???

Thanks,
Richard

Angelique -- Thanks anyway. I opened my copy of the ezine u got it from and I guessed right.

Yes Richard that is correct on the etouffe recipe 1/4 tsp cayenne.So you're smarter than the average man, LOL Just couldn't resist that, this is absolutely bliss to a person in a hurry...Enjoy the recipes.... Angelique

Black Forest OREO® Crisp
Prep Time: 10 min
Total Time: 40 min
Makes: 12 servings
  16 OREO Chocolate Sandwich Cookies, coarsely chopped (about 2 cups) 2/3 cup coarsely chopped toasted PLANTERS Slivered Almonds 3 Tbsp. butter or margarine, melted
2 cans (21 oz. each) cherry pie filling
1 qt. vanilla ice cream
PREHEAT oven to 350°F. Mix cookie crumbs, almonds and butter until well blended; set aside. SPOON pie filling into lightly greased 13x9-inch baking pan; top with the crumb mixture. BAKE 30 min. or until pie filling is hot and bubbly and topping is lightly browned. Cool. Top each serving with 1/3 cup of the ice cream.

Bayou Stew with Chicken, Sausage and Rice
An easy, gumbo-like stew with fresh okra and spicy andouille sausage.
2 tablespoons vegetable oil
3/4 pound fresh boneless, skinless chicken thigh cutlets, cut into 1/2-inch cubes
1/2 pound andouille sausage, sliced into 1/4-inch rounds 1/4 pound okra, trimmed and sliced
1 cup chopped onions
1/2 cup thinly sliced celery
1/2 cup chopped green bell peppers
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon crushed dried basil
1/2 teaspoon salt
5 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained 1 1/2 cups long-grain rice
Heat a large, heavy-bottomed pot over medium-high heat. Add oil and when hot, but not smoking, brown chicken and sausage until all sides are browned, about 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon and set aside.
Add okra, onion, celery, bell pepper, black pepper, white pepper, cayenne pepper, dry mustard, thyme, basil and salt. Cook, stirring frequently, for 10 minutes, or until vegetables are soft. Stir in broth, tomatoes and rice and bring to a boil. Cover, reduce heat and simmer for 15 minutes, or until rice is tender. Add reserved chicken and sausage and simmer gently until thoroughly heated. Serve warm.

Tempeh with Quick Homemade Tomato Sauce and Olives Recipe
Source: The New Soy Cookbook
Serves 2 or 3
 
 
What makes this stew quick and good is the tempeh, which contributes long-simmered heartiness in record time. The shoyu gives the sauce an earthy color and deep, rich taste. When I serve this dish on its own, I like to cut the tempeh into "fingers" about one-third inch wide. If I'm planning to ladle the stew over spaghetti, I prefer to halve the tempeh horizontally and cut it into one-inch squares.
However you plan to serve it, don't omit the final browning of the tempeh, which seals in flavor and enhances texture and looks.
 
RECIPE INGREDIENTS
2 tablespoons olive oil
2 large cloves garlic, peeled and thinly sliced
1 cup coarsely chopped onion
1 cup diced fennel or celery
2 1/2 cups water
1 can (6 ounces) tomato paste
About 1 tablespoon shoyu
1 to 2 tablespoons drained capers (optional)
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons dried leaf oregano
3/4 to 1 teaspoon crushed red pepper flakes
8 ounces tempeh, preferably soy, cut into fingers or squares (see introduction)
1/3 to 1/2 cup oil-cured black olives, pitted and coarsely chopped
2 tablespoons finely chopped parsley, for garnish
RECIPE METHOD
In a medium-sized saucepan, heat the oil over medium-high heat. Saute the garlic, stirring frequently, until lightly browned, about 1 minute. Stir in the onion and fennel and saute for 1 minute more, stirring frequently. Add the water and blend in the tomato paste and shoyu. Add the capers (if using), seasonings, tempeh, and olives, and bring to a boil. Cook uncovered over medium heat at a gentle boil, stirring occasionally, for 15 minutes. Reduce the heat to low and continue to simmer the sauce uncovered as you brown the tempeh.
With a slotted spoon, remove the tempeh from the sauce (let surplus sauce drip from the tempeh and brush away any bits of vegetable), and transfer it to a large nonstick skillet set over medium-high heat. Brown the tempeh on all sides, turning frequently with tongs or a spatula to avoid burning. (I have not found the need to use oil during this browning stage, but add a bit if you are experiencing sticking).
Taste, and add more shoyu to the sauce, if necessary. If serving the tempeh as fingers, set them on a plate and spoon the sauce on top. Alternatively, ladle over spaghetti. Garnish each serving with parsley.

Grilled Aged Rib-eyes and Heirloom Bean Ragout with Zinfandel Reduction Recipe
Source: Steaklover's Companion
Serves 4
 
 
This recipe showcases not only succulent aged rib-eye steaks but also some of the heirloom beans that are grown in the Midwest. Many varieties have long been forgotten and are only now undergoing a renaissance and beginning to hit the commercial market in a big way. Use heirloom beans available in your location (health food stores and specialty stores are good sources) or substitute black-eyed peas, black beans, or lentils. The Storybook Zinfandel in this recipe is an organic wine with a well-developed fruitiness that stands up commendably to the steaks and peppery arugula.
 
RECIPE INGREDIENTS
For Beans:
1/4 cup dried chestnut lima beans
1/4 cup dried checker beans
1/4 cup dried snow cap beans
1/4 cup split baby chickpeas
2 quarts chicken stock
2 carrots, cut in half
1 onion, quartered
2 celery stalks, cut in half
4 sprigs fresh thyme
4 fresh or dried bay leaves
For Zinfandel Reduction:
1 tablespoon olive oil
1 cup sliced shallots
1/2 cup black peppercorns
1 bottle Storybook Zinfandel wine or other good quality Zinfandel
1 sprig fresh thyme
1 fresh or dried bay leaf
3 cups veal stock or beef stock
For Ragout:
12 garlic cloves
4 tablespoons plus 1 teaspoon butter, at room temperature
3/4 cup diced prosciutto
2 shallots, minced
For Steaks:
4 aged boneless rib eye steaks, about 7 ounces each
For Thyme and Cracked Black Peppercorn Vinaigrette:
1/2 cup fresh thyme leaves
1/4 cup crushed black peppercorn
2 tablespoons minced shallots
1/4 cup red wine vinegar
1 cup extra virgin olive oil
For Salad Garnish:
4 ounces (about 4 cups) arugula
RECIPE METHOD
FOR BEANS: Place each variety of bean in a sauce pan and divide the carrots, onions, celery, thyme, and bay leaves evenly among the beans. Bring to the beans to a boil, turn the heat to low, and simmer the beans for 15 to 20 minutes (the time will vary for each bean), until tender. Drain each of the beans and let cool separately.
FOR REDUCTION: Heat the olive oil in a saucepan. Add the shallots and peppercorns, and sauté over medium heat for 5 to 8 minutes, until the shallots are caramelized. Add the wine and reduce the mixture until approximately 1 cup of syrup liquid remains, 30 to 40 minutes. Add the thyme, bay leaf, and stock, and simmer for 30 minutes, or until about 2 cups of liquid remain. Season with salt and pepper, and keep warm over very low heat.
FOR RAGOUT: Place the garlic cloves in a small saucepan and add just enough water to cover. Blanch the garlic by bringing the water to a boil and then draining the water. Repeat the blanching process. Heat 1 teaspoon of butter in a non-stick pan and sauté the garlic over medium heat until caramelized and golden. Set aside. Melt 1 tablespoon of the butter in a sauté pan. Add the prosciutto and sauté over medium-high heat for 1 or 2 minutes. Add the shallots, caramelized garlic, all of the reserved cooked beans, and 1 1/2 cups of the Zinfandel reduction, and heat through. Whisk in the remaining 3 tablespoons of butter and adjust the seasonings if necessary. Cover to keep warm (or reheat when ready to serve.)
FOR STEAKS: Prepare the grill (or, alternatively, the steaks can be broiled).
Season the steaks with salt and pepper. Grill for about 4 minutes per side for medium-rare or about 5 minutes per side for medium.
FOR VINAIGRETTE: Thoroughly whisk together the thyme, peppercorn, shallots, and vinegar in a stainless-steal mixing bowl. Whisk in the olive oil until emulsified. Season with salt and pepper, and set aside.
To prepare the salad garnish (just before you are ready to serve), toss the arugula with just enough vinaigrette to coat. (There will be some vinaigrette left over; reserve for another use.)
To serve, spoon the bean ragout onto each serving plate. Place a rib-eye steak in the center of the ragout, arrange the arugula directly on top of the steak, and serve immediately.

Beef Stew with Herb Biscuits Recipe
Source: Le Cordon Bleu Home Collection - Casseroles
Serves 4-6
 
 
 Just below the well-risen, golden brown biscuits is a rich, tender beef and mushroom stew, which is guaranteed to bring warmth to a cold winter's day.
 
RECIPE INGREDIENTS
For Stew:
3 tablespoons olive oil
1 1/2 lb. beef chuck, cut into 1-inch cubes
2 onions, thinly sliced
1 clove garlic, crushed
1 tablespoon all-purpose flour
3/4 cup red wine
1 teaspoon tomato paste
3 1/3 cups quartered button mushrooms
For Biscuits:
2 cups self-rising flour
1/4 teaspoon salt
1/4 cup unsalted butter, chilled and cut up
1 tablespoon chopped fresh herbs, such as parsley, rosemary or thyme
1/2 cup buttermilk
1 egg, beaten
RECIPE METHOD
FOR STEW: Preheat oven to 300 degrees F. Heat the oil in a heavy large pot over medium-high heat. Brown the meat in batches, taking care not to crowd the pan, about 8 minutes. Transfer meat to bowl.
Add the onions and garlic to the pot and sauté for 2 minutes. Sprinkle the flour over the onion mixture. Stir in flour with a wooden spoon, scraping the bottom of the pot. Saute until the mixture is golden brown, about 1 minute. Gradually stir in the wine, 3/4 cup water and the tomato paste. Season with salt and pepper. Continue stirring until the mixture begins to thicken. Return the meat to the pot. Add the mushrooms and bring to a boil. Cover and either cook gently on the stove or bake in the oven until meat is tender, about 1 1/2 hours.
FOR BISCUITS: Sift the flour and salt into a large bowl. Add the butter. Rub in with fingertips until mixture resembles coarse crumbs. Add the herbs. Stir in the buttermilk. Using a pastry cutter, mix until dough begins to forms. Transfer dough to a lightly floured surface. Knead just until dough holds together. Transfer dough to floured work surface. Roll or pat out the dough to 1/2-inch thickness. Using 2-inch biscuit cutter, cut out about 10 biscuits.
Remove the stew from the oven. Increase oven termperature to 400 degrees F. Arrange the biscuits on the surface of the stew and brush the tops with the egg. Place the stew at the top of the oven, uncovered, to cook for 12 minutes, or until the biscuits have risen and turned golden brown.
CHEF'S TIP: If you don't have any buttermilk, add 1 teaspoon lemon juice to fresh milk.

Beef Stew With Red Wine (Boeuf Bourguignon) Recipe
Source: Gatherings & Celebrations
Makes 4 servings
 
 
 
RECIPE INGREDIENTS
3 tablespoons vegetable oil
1 medium onion, diced
1 medium carrot, peeled and diced
2 cloves garlic, diced
2 sprigs fresh thyme or 1 teaspoon dried, crushed
2 pounds cubed stewing beef (chuck or sirloin tip)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
4 cups red wine
1 tomato, seeded and diced
2 cups pearl or white boiling onions
1/4 pound bacon, cut into 1/2-inch strips
1/4 pound mushrooms, quartered
2 tablespoons minced fresh flat-leaf parsley
Buttered Noodles with Herbs (recipe follows)
RECIPE METHOD
Heat 1 tablespoon of the oil in a Dutch oven or ovenproof stewpot, and sauté the onion, carrot, garlic, and thyme over medium heat until browned, 8 to 10 minutes. When the vegetables are nicely colored, transfer them to a bowl. Wipe out any little bits of vegetable clinging to the pan so they don't burn when you sear the beef.
Pat the meat cubes dry and season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1/2 tablespoon of the oil to the pan and sear the beef in batches over high heat until it is a rich mahogany brown on all sides. This will take approximately 5 to 7 minutes depending on the thickness of the meat. Cubes tightly packed in the pan won't brown properly. Clean out any juices which are released before the next batch. Over high heat add 1/2 tablespoon of oil for each batch, then sauté the meat until browned on all sides.
Preheat the oven to 375 degrees F. Return the vegetables and the meat to the pan, dust the meat and vegetables with the flour, and cook for 2 minutes over medium heat, stirring frequently. Toasting the flour helps to develop the overall flavor of the stew. Add 3 cups of the red wine to cover the beef and bring to a boil. Add the tomato and season the stew with the rest of the salt and pepper. Cover the stew with a round of parchment paper or the lid slightly ajar, place it in the oven; and cook for 1 1/2 hours, or until the meat is tender. (If as the stew simmers the wine reduces below the meat, add a little water.)
While the stew cooks, bring a medium pot of water to a boil. To peel the pearl onions, trim the roots and make a small X with a paring knife in the other end. Boil the onions for 3 minutes, spoon them out, and set them aside to cool. Then squeeze the onions out of their skins. In the same water, blanch the bacon pieces for 3 to 4 minutes, and drain.
Heat a medium skillet, add the remaining oil, and brown the bacon and onions. Add the mushrooms and cook over high heat until golden brown. Pour off any excess fat, add the final cup of red wine to the vegetables, and simmer until the onions are tender, about 10 minutes.
When the beef is tender, remove the stew from the oven, stir in the vegetables, and simmer for 10 more minutes. Pour the stew into a warm bowl, dust with the minced parsley, and serve with buttered noodles

Meat and Black Bean Stew (Feijoada) Recipe
Source: Soul and Spice
Serves 8
 
 
Originally created from pork odds and ends by Bahia's African slaves, this delicious rice-and-bean combination has been elevated to Brazil's national dish. In Rio and Sao Paulo, a multifarious buffet of roasted and boiled meats accompany this rice and beans. This version is adapted from one made by Valmor Neto at his San Francisco restaurant, Bahia Brasil. Particular attention has been paid to reducing the salt and fat of the traditional dish.
You don't need to include all of the meats. Pick out the ones you like best and add them. If you leave them out altogether, the dish becomes simply black beans, to which you should add extra onions, celery, peppers, and other spices. I like to pass a clove or two of garlic through a press into the beans about 5 minutes before serving, to bring up the flavor.
Serve bowls of Farofa on the side to sprinkle over the beans. Feijoada is also served with Arroz a Baiana, Couve, Cracklings, and Molho de Pimenta.
 
RECIPE INGREDIENTS
2 cups (1 pound) black beans, rinsed and picked over
3/4 pound pork butt or shoulder, trimmed of fat
6 ounces slab bacon
1/2 pound smoked pork sausages
1/2 pound hot Portuguese sausage such as linguica
1 or 2 pounds ham hock or shank, cut into 1-inch rounds
1 large yellow onion, chopped
2-4 ounces dried beef carne seca, minced (optional; see note)
For the Seasonings:
3 garlic cloves, minced and sautéed in 1 tablespoon vegetable oil
6 green onions, including tops, chopped
1 yellow onion, chopped
Large handful of chopped fresh parsley (about 1/2 cup)
2 bay leaves, crumbled
1 1/2 tablespoons dried oregano, crushed
Salt and ground black pepper
Chopped fresh cilantro or parsley
RECIPE METHOD
Soak the beans overnight in water to cover by several inches. Drain.
Place the drained beans in a saucepan and add water to cover by 3 inches. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are tender, 2-2 1/2 hours. Add additional water as needed to keep the beans covered.
While the beans are cooking, prepare the meats. Preheat an oven to 375 degrees F. Dice the pork butt or shoulder and the bacon into 1/2-inch cubes. Place the pork, whole sausages, and bacon in a large baking pan. Roast until well done. The sausages will e ready after 35-40 minutes and the other meats after 45-60 minutes.
Cook the ham hock at the same time as the meats are roasting. In a saucepan, combine the ham hock rounds and onion with water to cover. Bring to a boil, reduce the heat to a simmer, and cook until tender, about 1 hour. Remove the ham hock rounds from the water and remove the meat from the bones, if desired; set aside. Or leave the rounds intact for serving alongside the beans. Strain the cooking liquid into a bowl. Add the strained onions from the liquid to the beans. Add the cooking liquid to the beans if needed to keep them immersed.
Once the beans are almost cooked, check to make sure there is plenty of cooking liquid in the pot. It should be rather soupy at this point. Stir in the carne seca. Cut the sausages into rounds and add them and all the other cooked meats to the pot. Then add all of the seasonings to the pot, including salt and pepper to taste. Simmer for another 30 minutes, or until the beans are very tender.
Taste and adjust the seasonings. Sprinkle with chopped cilantro or parsley just before serving.
NOTE: Using dried beef adds complexity to the richness of this dish, but its inclusion is optional. If dried beef isn't available at your butcher, Armour makes a ground compressed dried beef sold in 2 1/2-ounce jars. Soak it in warm water to cover for 15 minutes to rinse off some of the salt.

vietnamese shrimp salad rolls
  POINTS® Value |  4
Servings | 6
Preparation Time | 20 min
Cooking Time | 5 min
Level of Difficulty | Moderate
light meals | Our baked Vietnamese "rolls" are filled with tender noodles, shrimp, carrots and fresh basil. You'll never want a fried egg roll again!
 print    e-mail to a friend     add to Favorites  
Ingredients
1 sprays cooking spray
3 oz packaged rice noodles, cut into 1-inch pieces
1 Tbsp low-sodium soy sauce
24 pieces wonton wrapper(s)
8 medium shrimp, cooked, peeled and cut into 6 pieces each
1 large carrot(s), julienned
1/4 cup romaine lettuce, shredded
1/4 cup basil, fresh, chopped
1/4 cup hoisin sauce
2 Tbsp water
Instructions
Preheat oven to 425ºF. Coat a large baking sheet with cooking spray.
Cook rice noodles in a large pot of boiling water for 3 minutes, until just tender. Drain, transfer to a bowl and toss with soy sauce. (Note: Rice noodles are also called rice sticks and long rice Chinese vermicelli.)
Lay wonton wrappers on a flat surface. Top each wrapper with a spoonful of noodles, 2 pieces of shrimp and a spoonful each of carrots, lettuce and basil. Tightly roll up wrappers and tuck sides under. Wet edges with water to create a seal at seams and place seam-side down on prepared baking sheet. Coat surface of rolls with cooking spray.
Bake until wrappers are golden, about 5 minutes.
Meanwhile, combine hoisin sauce and water in a small, microwave-safe bowl. Microwave on HIGH for 1 minute, until sauce is warm, stirring halfway through cooking. Yields 4 rolls and about 3 teaspoons of sauce per serving.

Scrambled Eggs with Ginger (Akoori)
6 eggs, beaten
1/4 cup (60 ml) milk
3 Tbs (45 ml) chopped cilantro (coriander leaves)
2 tsp (10 ml) finely chopped red or green hot chile, or to taste
1/4 tsp (1 ml) turmeric
Salt and freshly ground pepper to taste
3 Tbs (45 ml) ghee (recipe below)
1 tsp (5 ml) finely chopped fresh ginger
3 Tbs (45 ml) finely chopped onion
1/2 tsp (2 ml) ground cumin
Tomato wedges for garnish
Whisk together the eggs, milk, cilantro, hot chile, turmeric, salt,
and pepper. Heat the ghee in a skillet over moderate heat until
very hot. Add the egg mixture and stir constantly until soft curds
are formed. Transfer to a serving plate and sprinkle with the cumin.
Garnish with tomato wedges and serve immediately. Serves 4 to 6.
Garam Masala
5 three-inch (8 cm) pieces of cinnamon stick
1/2 cup (125 ml) cardamom seeds
1/2 cup (125 ml) whole cloves
1/2 cup (125 ml) whole cumin seed
1/4 cup (60 ml) whole coriander seeds
1/2 cup (125 ml) whole black peppercorns
Combine the whole spices in a heavy skillet over moderate heat
and toast for a few minutes, until they are warm and aromatic.
Allow to cool, then pulverize in an electric blender or coffee grinder
(that you use exclusively for grinding spices) until it forms a fine
powder. This recipe makes about 1 1/2 cups (375 ml) and may
be stored in an airtight container at room temperature for several
months without losing its flavor.
Ghee
1 lb (450 g) unsalted butter
Melt the butter in a heavy saucepan over moderate heat. Increase
the heat and bring the butter to a boil. When the surface is
completely covered with foam stir the butter gently and reduce
the heat to the lowest possible setting. Simmer uncovered and
undisturbed for 45 minutes, or until the milk solids in the bottom
of the pan have turned golden brown and the butter on top is
transparent. Strain the butter through a sieve lined with linen or
four layers of cheesecloth. If there are any solids in the ghee, no
matter how small, strain it again until it is perfectly clear. Pour
the ghee into a glass jar and seal tightly. This recipe makes about
1 1/2 cups (375 ml) , and may be kept at room temperature for
several months, or almost indefinitely refrigerated. It will congeal
if refrigerated, and so must be warmed before using if liquid ghee
is called for.
Bon appetit from the Chef at Worldwide Recipes
__________________________________________________
__________________________________________________
            KITCHEN TIP
__________________________________________________
Thanks to reader Daphne van den Berg of Cape Town, South Africa
for today's helpful hint:
I read your readers tip with regard to the measuring of shortening
and would like to mention the method I use. I line my measuring
cup/spoon/whatever with cling film and then you can pack in the
shortening to your heart's content, lift out the cling film and up-end
it into your bowl.  Clean measuring utensil, toss away the cling film.
I use a similar method when measuring dry ingredients.  In South
Africa most recipes are in grams as opposed to volume measures,
it is therefore less messy to line the tray on the measuring scale
with cling film, measure out the required quantity, lift the cling film
out, tip into the bowl and toss the cling film away.  If you have to
measure sugar or flour and then shortening, do the dry first and then
re-use the cling film for the shortening.

BRUNCH SAUSAGE CASSEROLE
You can put this hearty egg, cheese and sausage
casserole into the oven early on a weekend
morning and it will be ready by the time the
whole family is up. An easy holiday brunch
recipe!
Estimated Times
Preparation Time 15 mins.
Cooking Time 70 mins.
Refrigerating Time 480 mins.
INGREDIENTS
1  pkg. (16 oz.) bulk pork sausage, cooked,
drained and crumbled
4  cups cubed day-old bread 
2  cups (8 oz.) shredded sharp cheddar cheese 
2  cans (12 fl. oz. each) CARNATION
Evaporated Milk 
10  large eggs, lightly beaten
1  teaspoon dry mustard 
1/4  teaspoon onion powder 
DIRECTIONS
GREASE 13 x 9-inch baking dish. Place bread
in prepared baking dish. Sprinkle with cheese.
COMBINE evaporated milk, eggs, dry mustard
and onion powder in medium bowl. Pour evenly
over bread and cheese. Sprinkle with sausage.
Cover; refrigerate overnight.
PREHEAT oven to 325° F.
BAKE for 55 to 60 minutes or until cheese is
golden brown. Cover with foil if top browns
too quickly. Season with ground black pepper.
Yields 8 to 10 servings

Creamy Chicken-Pasta Caesar Salad~
Makes 4 servings
  
  1 package Betty Crocker?® Suddenly Salad?® Caesar pasta salad mix
1/3 cup mayonnaise
1 to 2 teaspoons milk
1 can (5 to 6 3/4 ounces) chunk chicken or tuna, drained
1 cup bite-size pieces snow (Chinese) pea pods or snap pea pods
Tomato wedge
  
  Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain.
  Stir together Seasoning mix, mayonnaise and milk in large bowl. Stir in pasta-vegetable mixture. Stir in chicken and pea pods. Toss with Croutons and Parmesan topping.
  Spread salad onto serving platter. Place tomato wedges around salad. Refrigerate any remaining salad.

Mushroom and Spinach Side Dish
4 Servings
This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands.
Ingredients:
1/2 oz dried porcini or cepes mushrooms (optional)
2 tsbp olive oil, preferably extra virgin
1 lb mixed, fresh mushrooms
4 cloves of garlic, minced
1 tsp herb and spice blend
2 cups organic baby spinach leaves
Instructions:
If you're using porcini mushrooms or cepes, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems. In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.
Nutritional Information:
Per serving:
110 calories
7 g total fat (1 g sat)
0 mg cholesterol
10 g carbohydrate
3 g protein
2 g fiber
18 mg sodium

Campbell's® Puddin' & Pastries
  
Rated: Excellent
What could be easier for a quick family dessert? Just bake up Pepperidge Farm® Pastry Shells and fill with your favorite instant pudding and top with whipped topping.
Recipe CookbookCampbell's® Quick and Easy Cookbook
Prep Time15 minutes
Cooking Time30 minutes
Serves6
        
Ingredients
1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells 1 pkg. (about 3 1/2 oz.) chocolate, vanilla OR lemon instant pudding mix 1 1/2 cups cold milk 1 cup thawed frozen whipped topping whipped topping, for garnish 
Directions
BAKE pastry shells according to pkg. directions. Remove from baking sheet and cool on wire rack.
PREPARE pudding mix according to pkg. directions using 1 1/2 cups milk. Fold in whipped topping. Refrigerate 30 min.
SPOON about 1/2 cup pudding mixture into each pastry shell. Garnish with whipped topping.

Asian-Style Vegetables
Yield: 6 servings
Vegetable oil cooking spray
2 teaspoons finely chopped fresh gingerroot
1 clove garlic, finely chopped
1-1/2 cups small broccoli florets
2 medium carrots, thinly sliced
1 small onion, sliced and separated into rings
3/4 cup low-salt chicken broth
1 tablespoon cornstarch
1 tablespoon cold water
1 (8 ounce) can sliced water chestnuts, rinsed and drained
1 cup sliced mushrooms (3 ounces)
1 tablespoon oyster sauce
Spray a work or a 12-inch skillet with cooking spray and heat over
medium heat. Add ginger and garlic, and stir-fry about 1 minute or
until lightly browned. Add broccoli, carrots, and onion, and stir-fry
1 minute. Stir in broth, cover and cook about 3 minutes or until
carrots are crisp-tender.
Mix cornstarch and water. Stir into cooked vegetable mixture. Cook,
stirring, for about 10 seconds or until thickened. Add water
chestnuts, mushrooms, and oyster sauce, and cook 30 seconds. Serve
hot.
Calories: 41
Protein: 2 g
Sodium: 41 mg
Cholesterol: 0 mg
Fat: 1 g
Carbohydrates: 7 g
Exchanges: 1-1/2 Vegetable

Beef En Daube with Polenta, Glazed Shallots, and Cabernet Sauce Recipe
Source: Beef for All Seasons
Serves 4
 
 
 Here's a recipe that's perfect for those chilly early spring evenings, and it's also ideal for late fall or winter. Beef en daube is a classic French stew named for the covered casserole, the daubiere, in which it is prepared. Although the dish varies from region to region, it is usually made with meat and vegetables and slowly braised in a rich red wine and beef broth. Results are even better when braised a day in advance and the finished daube is refrigerated overnight allowing the flavors to marry. Alternative side dishes for the polenta are rice, egg noodles, mashed potatoes, or kasha.
 
RECIPE INGREDIENTS
For Daube:
2 pounds lean chuck steak, cut into 1-1/2 inch cubes
2 onions diced
3 carrots, diced
3 garlic cloves, thinly sliced
1 (2-inch) piece of orange zest
4 cloves
Pinch of ground allspice
2 cups Cabernet or Bordeaux wine (see wine suggestion)
6 slices bacon
1 tablespoon sugar
2 cups Beef Stock
For Glazed Shallots:
1 tablespoon extra-virgin olive oil
12 large shallots, peeled
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons balsamic vinegar
For Polenta:
4 cups chicken stock
1 cup polenta or coarse cornmeal
3 tablespoons freshly grated Parmesan cheese
2 tablespoons butter
2 tablespoons sour cream (optional)
1 teaspoon freshly ground black pepper
1 tablespoon chopped parsley
RECIPE METHOD
FOR DAUBE: Combine the beef, onions, carrots, garlic, orange zest, cloves, allspice, bay leaf, and red wine in a large nonreactive mixing bowl. Marinate overnight in the refrigerator. Drain the beef, reserving the wine, orange zest, and bay leaf: remove the cloves and discard. Separate the beef from the vegetables. Pat the beef dry with paper towels.
Sauté the bacon in a large Dutch oven or ovenproof casserole over medium heat for 3 minutes, or until all the fat is released. Remove the bacon, chop, and set aside. Add the beef to the Dutch oven and cook for 8 to 10 minutes, stirring occasionally until browned on all sides (to avoid crowding the pan, you may need to do this in 2 or 3 batches). Remove with a slotted spoon and set aside. Add the onions, carrots, and garlic to the Dutch oven and sauté for about 5 minutes, until light golden brown (if necessary, add a little olive oil to prevent the vegetables from sticking). Add the sugar and toss lightly to coat the vegetables. Caramelize the vegetables over medium heat for about 4 minutes while stirring.
Preheat the oven to 350 degrees F. Add the beef stock and the reserved red wine to the vegetables, add the reserved orange zest and bay leaf and scrape the bottom of the pan with a spatula or spoon to incorporate any drippings. Return the beef and bacon to the pan and season with salt and pepper to taste. Bring the daube to a simmer on top of the stove, cover, and set in the middle of the oven. Cook for 2 to 2-1/2 hours, until the beef is tender but not falling apart.
FOR GLAZED SHALLOTS: While the daube is cooking, prepare the glazed shallots. Heat the olive oil in a saucepan (preferably non-stick) and add the whole shallots. Cover the pan and sauté over low heat, until softened, about 15 to 20 minutes, turning occasionally. Remove the lid, add the sugar and salt, and toss lightly to coat the shallots. Caramelize the shallots over medium heat for 1 or 2 minutes while stirring. Turn down the heat, add the balsamic vinegar, and continue to cook while stirring until the vinegar evaporates. Keep warm, or reheat prior to serving.
FOR POLENTA: About 30 minutes before serving, prepare the polenta. In a heavy saucepan, bring the stock to a boil over high heat. Add the polenta in a steady but slow stream while whisking. Turn down the heat to low and continue to whisk for 25 minutes or until the polenta thickens (thin with a little more stock or water if necessary). Stir in the cheese, butter, sour cream, and pepper, and season with salt. Keep warm.
Remove the daube from the oven and adjust the seasonings. Remove and discard the orange zest and bay leaf. Spoon the polenta into warm shallow serving bowls and serve the daube next to the polenta. Place 3 glazed shallots on top of the daube on each plate and garnish with the chopped parsley.
HELPFUL TIP: Precut and trimmed carrots now available on the market are attractive in this dish. Use about 8 ounces (half a bag) rather than 3 whole carrots. Also, the beef can be loosely tied in cheesecloth before marinating to make it easier to separate from the vegetables at cooking time. If the broth is not as thick as you would like at the end of the cooking process, remove the meat and vegetables with a slotted spoon, place the Dutch oven on top of the stove, and reduce over medium heat until the desired consistency is reached.
WINE SUGGESTION: A big-scale good-quality Cabernet from California or Australia, or a Bordeaux; use the same wine in the recipe.

Beef Filet En Croute with Green Beans and Walnuts Recipe
Source: Beef for All Seasons
Serves 4
 
 
 This elegant entree makes a fine way to bring in the New Year and it is surprisingly simple to prepare. It can be prepared several hours in advance but should be served immediately after baking. The whole beef filet could be covered by the puff pastry to form one long roll, like Beef Wellington, but the individual packages called for here make an attractive and simple alternative presentation.
 
RECIPE INGREDIENTS
For Cabernet Reduction:
1 bottle Cabernet Sauvignon wine
For Beef:
4 filet mignons, about 6 ounces each, completely trimmed, 1 1/4 inches thick, choice grade
2 tablespoons olive oil
3 onions, sliced
3 tablespoons beef stock, or water
1 1/2 teaspoons minced thyme
6 ounces fresh goat cheese
1 sheet puff pastry, 9 inches square (thawed if using frozen)
2 eggs, beaten
For Green Beans and Walnuts:
1 pound green beans, trimmed
1 lemon
2 tablespoons butter
1/2 cup walnuts, toasted and chopped
RECIPE METHOD
TO PREPARE CABERNET REDUCTION: Pour the wine into a small heavy saucepan and bring to a boil. Turn down the heat to low and simmer for 45 minutes to 1 hour, or until 1/2 cup remains and the consistency is syrupy.
TO PREPARE BEEF: Season the steaks with salt and pepper. Heat 1 tablespoon of the olive oil in a nonstick pan set over medium heat and sear the filets on all sides, about 1 minute per side, or until browned. Remove the filets and any juices they have released and set aside.
Add the remaining 1 tablespoon of olive oil to the pan and saute the onions for about 5 minutes or until light golden brown. Turn down the heat to medium-low, add the beef stock and any reserved beef juices, and continue to cook until the onions have cooked all the way through and are moist but not wet, about 5 minutes longer. Stir in the thyme and season with salt and pepper to taste. Transfer to a mixing bowl and let the onions cool completely. Crumble the goat cheese into the onions and mix gently with a fork to incorporate.
Roll out the puff pastry until it measures 14 inches square and then cut into four 7-inch squares (the squares should be large enough to fold around the fillets). Brush the edges of the puff pastry with the beaten egg and place 3 tablespoons of the onion-goat cheese mixture in the center of each square, spreading it out with the back of a spoon. Place the beef filets on top of the mixture and spoon the remaining onion mixture on top of the filets and around the sides. To finish, bring up the 4 corners, and tightly enclose the puff pastry by closing the sides over and using more beaten egg to seal. (Don't worry too much about how this looks as the joined edges will be on the bottom o the puff pastry package when serving.) Turn over the puff pastry and place on a lightly oiled baking sheet. Let rest in the refrigerator for about 30 minutes.
Preheat the oven to 400 degrees F. When ready to bake, remove the packages from the refrigerator and brush the surface with the beaten egg. Bake in the oven for about 20 minutes for medium-rare, 25 minutes for medium, or until the pastry is golden brown. (If the pastry gets browned too quickly, cover with foil and continue to bake.)
TO PREPARE THE GREEN BEANS AND WALNUTS: About 15 minutes before you are ready to serve, prepare the green beans. Blanch the beans in a saucepan of salted boiling water to cover for about 5 minutes, until they turn bright green and are just tender; they should still have a bite to them. Drain the beans and lay out on paper towels to dry. Zest the lemon with a zester or vegetable grater and set aside. Juice the lemon. Melt the butter in a large skillet over medium heat, add the blanched beans, and sauté for about 3 minutes, taking care not to overcook them. Add the lemon zest, 2 tablespoons of the lemon juice, and season with salt and pepper to taste. Taste, and add more lemon juice if desired. Toss the walnuts with the green beans.
TO SERVE: Place the pastry-covered steaks in the center of warmed serving plates. Using tongs, arrange the green beans next to the pastry. Drizzle any remaining butter from the pan over the green beans. Spoon 2 tablespoons of the warmed Cabernet reduction next to the steaks.
WINE RECOMMENDATION: Ringing in the New Year with this recipe demands a powerful and elegant wine, such as a fine California Cabernet Sauvignon or a classified Red Bordeaux from France.
HELPFUL TIPS: Use small pastry cutters or a sharp knife to cut out decorative shapes from any extra puff pastry and attach to the top of the pastry with beaten egg before baking. Using frozen puff pastry is certainly easier than making puff pastry from scratch, but feel free to use homemade if you prefer. Typically, frozen puff pastry comes 2 sheets to a box, with each sheet measuring 9 inches square, as we have used here.

Beef with Carrots Recipe
Source: The Heritage of French Cooking
Serves 6
 
 
 Among people who could not afford the great traditional cuisine of the wealthy, the meat cuts most commonly consumed were inferior, less tender ones. Nevertheless, even on the most humble stoves, the cuts used for braising were prepared in a most delicious fashion, simmering for many hours. Beef with carrots - just imagine its delicious aromas permeating the stairways of French apartment buildings - is an excellent example of the perfection that can be attained by this slow method of cooking.
 
RECIPE INGREDIENTS
For Pork:
3 lb braising beef: shank (shin), boneless shoulder pot-roast (neck, chuck), blade roast (chuck, blade)
5 oz pork skin (rind), without fat
For Vegetables:
3 tablespoons peanut oil
3 lb carrots, sliced 1/2 inch thick
2 garlic cloves, quartered
1 thyme sprig
1 bay leaf
Salt
2 whole cloves
4 pinches grated nutmeg
Freshly ground pepper
2 1/2 tablespoons Cognac
9 young celery leaves
1 1/2 tablespoons lemon juice
RECIPE METHOD
FOR BEEF: Ask your butcher to tie the meat, but do not have it larded (strips of fat incised into the meat with the help of a larding needle) or barbed (with bacon).
Cut the pork skin into 1/2 x 1 inch rectangles. Immerse them in boiling water for 2 minutes and drain. Use two-thirds of the skin to line a 4 qt cast-iron casserole.
FOR VEGETABLES: Preheat the oven to 350 degrees F. Heat the oil in an 11 inch nonstick skillet. Add the carrots, garlic, thyme, bay leaf and cloves. Lightly brown the carrots for 7 to 8 minutes over medium-high heat, until they are lightly caramelized. Sprinkle with salt and the nutmeg. Remove the vegetables and set aside in a bowl.
Add the beef and sear on all sides for 5 minutes. Season with salt and pepper. Baste the meat with Cognac and cook until it evaporates.
Place the meat in the casserole, surround it with the celery leaves and, on top of them, the carrots. Cover the meat with the rest of the pork skin. Cover the casserole with waxed paper and place the lid over it. Put the casserole in the oven and cook for 4 hours, or until the meat can easily be pierced with the point of a knife. If the meat needs it, increase the cooking time by 30 minutes to 1 hour.
TO SERVE: Serve the meat in slices, surrounded by the glazed carrots and the small pieces of pork skin with their syrupy juice. Just before serving, baste the carrots with the lemon juice and add pepper.

Beefsteak Bordelaise Recipe
Source: Gatherings & Celebrations
Makes 4 servings
 
 
 
RECIPE INGREDIENTS
For the Sauce:
2 cups red Bordeaux wine
1 shallot, minced
1/4 teaspoon dried thyme
1 bay leaf
2 cups beef broth
1 teaspoon arrowroot, or 1 1/2 teaspoons cornstarch
1 teaspoon warm water
2 tablespoons chilled unsalted butter, diced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the Steaks:
2 tablespoons vegetable oil
Four (6-ounce) fillets of beef (tenderloin) steaks, about 1 1/2 inches thick, at room temperature
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
RECIPE METHOD
TO MAKE THE SAUCE: In a saucepan, combine the wine, shallot, thyme, and bay leaf. Boil gently, until the wine is reduced to1/4 cup of loose syrup that coats the shallots. It will take about 20 minutes to reach this point.
Pour the beef broth into the wine and reduce over a high flame by about a third. The mixture will thicken slightly. Dissolve the arrowroot or cornstarch in the water, and whisk it into the sauce. Bring to a boil and allow it to thicken to a point where it will coat the back of a spoon. Lower the heat, whisk in the butter, and season with salt and pepper. The sauce can be kept warm in a double boiler for an hour before serving. Remove the bay leaf before serving.
TO MAKE THE STEAKS: When ready to serve, heat a heavy-bottomed skillet. Add the oil. Pat the steaks dry with paper towels, and season one side of the meat with half the salt and pepper. Lay the steaks seasoned side down, in the pan, and cook over high heat until the steaks are a rich burnished brown, 2 to 4 minutes. Season the remaining side with the rest of the salt and pepper, turn the steaks, and brown the other sides, 2 to 3 minutes. Brown the sides of the steaks by holding them with tongs and searing the edges in the hot oil. Transfer the steaks to a warmed platter or individual plates. To add an extra beefy flavor to the sauce, pour off the residual oil left in the sauté pan, then pour the sauce into the pan and scrape up the brown drippings and bits. Pour the sauce over the steaks and serve.

Blanquette de Veau Recipe
Source: The Heritage of French Cooking
Serves 4
 
 
 This type of dish, more typical of the middle class than the nobility, first appeared in the eighteenth century, along with the thickening of sauces with flour and cream. In the nineteenth century, sauces were thickened with cream and an egg, and at the end of the cooking, separately sautéed onions and mushrooms were added. We prefer thickening with cream alone, as this is lighter. And we add a touch of vanilla. Untraceable by taste, it makes the sauce even more sensuous.
This most traditional of dishes in French cuisine has not changed substantially since the eighteenth century: it is all there, meat carefully boiled, velvety sauce, cream, lemon juice etc. It is an outstanding dish that requires skill to achieve the perfect consistency, and is an excellent example of some techniques of grande cuisine.
 
RECIPE INGREDIENTS
For Meat:
1 1/2 lb veal shoulder, cut into 1 inch cubes
1 lb veal breast, sliced 1/2 inch thick
For Vegetables:
2 cups chicken broth (stock)
3 carrots, sliced 1/4 inch thick
4 tender celery leaves
1 small shallot, minced
1 small onion, minced
1 garlic clove, peeled
Salt and freshly ground pepper
For Sauce:
1/2 cup thick creme fraiche
1/4 teaspoon vanilla extract
2 teaspoons lemon juice
RECIPE METHOD
FOR MEAT: Boil water in a large pot and immerse the pieces of meat. Boil for 1 minute; drain and rinse the meat under cold water: this way, you will make a very clear broth.
FOR VEGETABLES: Pour the broth into a 5 qt pot. Add 2 cups water and bring to a boil. Add the carrots, celery leaves, shallot, onions and garlic, salt and pepper. Cover the pot and simmer for 1 hour 40 minutes.
FOR SAUCE: Pour the contents of the pot through a strainer set over a large saucepan. Discard the garlic and return the meat and vegetables to the cooking pot. Boil the cooking liquid in the saucepan until reduced to 3/4 cup (6 fl oz/185 ml). Whisk in the creme fraiche, vanilla extract and lemon juice and continue whisking for 1 minute.
TO SERVE: Pour the thickened and flavored sauce over the meat, and warm for 5 minutes over very low heat. Serve at once with fresh tagliatelle garnished with sage

Braised Veal Short Ribs with Parsnips Recipe
Source: Casual Cuisines of the World - Bistro
Serves 4
 
 
 Hearty and comforting braises like this one are always a popular addition to menus during the winter months. The short ribs should be cooked with all the fat intact, as it adds flavor and body to the sauce. If you like, you can remove the fat and bones from the meat just before serving. If parsnips are unavailable, use potatoes instead. Accompany the dish with plenty of fresh bread to soak up any remaining sauce.
 Other necessary recipes:
Veal Stock
Helpful Hints:
Herbs, Chopping
Vegetables, Preparing
RECIPE INGREDIENTS
Short Ribs
3 tablespoons olive oil
3 lb veal short ribs
2 carrots, peeled and diced
1 large white onion, diced
1 celery stalk
6 cloves garlic
1 cup dry white wine
5 cups veal stock or purchased beef stock
Bouquet garni
1 tablespoon salt
1 teaspoon freshly ground pepper
Parsnips
4 parsnips, peeled and cut into thin strips 2 inches long and 1/4 inch wide
3/4 cup water
Salt and freshly ground pepper
1/4 cup unsalted butter
2 tablespoons chopped fresh parsley
RECIPE METHOD
To make the short ribs, in a large saucepan over high heat, warm the olive oil. When the pan is hot, add the veal short ribs and brown well on each side, about 2 minutes per side. Using tongs, transfer the short ribs to a plate. Set aside.
To the same saucepan over medium heat, add the carrots, onion, celery and garlic and sauté until they begin to brown, about 5 minutes.
Pour the wine into the pan and deglaze by stirring to dislodge any browned bits from the pan bottom. Bring to a boil and return the short ribs to the pan. Add the stock, bouquet garni, salt and pepper and return to a boil. Reduce the heat to medium-low and simmer until the meat begins to fall from the bones, about 1 hour.
Meanwhile, make the parsnips. In a large sauté pan over high heat, combine the parsnips, water and salt and pepper to taste. Bring to a boil and boil until the liquid evaporates and the parsnips are tender, about 5 minutes. Add the butter and sauté until the parsnips are golden brown, 3-4 minutes.
Once the meat and vegetables are done, using the tongs, transfer the short ribs to a warmed platter. Strain the juice remaining in the saucepan through a fine-mesh sieve directly over the ribs.
Arrange the parsnips alongside the meat. Sprinkle the parsley over the ribs and parsnips and serve at once.

Chateaubriand for Two with Lobster Tails, Chateau Potatoes, and Bearnaise Sauce Recipe
Source: Beef for All Seasons
Serves 2
 
 
This is the perfect romantic dinner because Chateaubriand, invented by the chef of the nineteenth-century French author Francois Chateaubriand, is classically prepared for two. Traditionally, Chateaubriand is served with béarnaise sauce and Chateau potatoes. Preparing the potatoes may seem like a lot of work, but this is a special meal for a special occasion, and well worth the extra effort.
 
RECIPE INGREDIENTS
For the Chateau Potatoes:
1 pound russet potatoes, peeled
2 tablespoons butter
2 teaspoons minced parsley
For the Bearnaise Sauce:
2 tablespoons white wine vinegar
1 tablespoon dry white wine
1 tablespoon minced shallots
1 tablespoon minced tarragon
3 black peppercorns, cracked
2 egg yolks
1/2 teaspoon freshly squeezed lemon juice
1/2 cup melted butter
1/2 teaspoon minced chervil
For the Chateaubriand:
1 pound center-cut beef tenderloin, prime or choice grade, side muscle removed
2 tablespoons olive oil
2 garlic cloves, mashed to a paste
For the Lobster:
2 frozen lobster tails, about 8 ounces each, thawed
2 tablespoons butter, softened
2 garlic cloves, mashed to a paste
RECIPE METHOD
TO PREPARE THE CHATEAU POTATOES:
Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long. Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly). Melt the butter over medium-low heat in a large nonstick sauté pan. Add the potatoes and sauté for about 15 minutes, or until light golden brown and cooked through. Season with salt and pepper to taste, and toss with the parsley. Keep warm.
TO PREPARE THE BEARNAISE SAUCE:
Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a small saucepan and bring to a boil. Lower the heat to a simmer and reduce the liquid by half. Let cool until lukewarm. Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly until the mixture thickens to the consistency of heavy cream. Add the butter and whisk until the sauce thickens again. Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary. Keep warm, and just before serving, stir in the remaining tarragon and the chervil.
TO PREPARE THE CHATEAUBRIAND:
Preheat the broiler. Season the steak with salt and pepper, and place in a shallow bowl. Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak. Heat the remaining 1 tablespoon on olive oil in a cast-iron skillet over medium-high heat. Sear the steak on all sides for about 4 minutes, or until browned. Transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium. Remove from the broiler and let rest about 5 minutes before cutting
FOR THE LOBSTER:
Remove the shell from the lobster tail meat and season the lobster with salt and pepper. Combine the butter and garlic and spread on the lobster meat. Place the lobster on a broiler pan and broil on the lowest rack of the broiler for about 7 minutes, or util the lobster is just cooked through.
TO SERVE:
Spoon about 2 tablespoons of bearnaise sauce onto the center of warm dinner plates and spread out to make a 3-inch circle. Cut the Chateaubriand in half and place it cut side down onto the béarnaise sauce. Place the lobster beside the Chateaubriand so that it curls around the steak. Arrange the potatoes on the other side of the steak. Spoon more béarnaise sauce over the steak and along the length of the lobster. Drizzle extra béarnaise around the edge of the plate, if desired.
WINE RECOMMENDATION:
This combination of lobster and Chateaubriand presents some interesting wine possibilities. Our first choice, given the special occasion, is a great champagne form France or a sparkling wine from California. If you are looking for wines to match the food, try either a Sauvignon Blanc from California or a Pouilly Fume from the Loire Valley in France. If you prefer red wine, choose a West Coast Pinot Noir or a French Burgundy.
HELPFUL TIPS:
Chateaubriand steak is cut from the center of the tenderloin. It is usually cut to about 1-1/4 pounds, but we suggest a smaller cut, since we are including lobster tails for our special occasion menu. If possible, ask for 12 ounces to 1 pounds of center-cut tenderloin. Tarragon vinegar can be substituted for the fresh tarragon in the béarnaise sauce.

Classic Pot au Feu Recipe
Source: Beef for All Seasons
Serves 6
 
 
This classic French boiled beef dish (which translates as "pot on fire") is simple to prepare and yields a double dividend: the cooking broth is served as a soup for the first course, while the cooked beef and vegetables form the main course. In France, this popular dish arouses considerable passions and every year, pot au feu festivals are held across the country. A good pot au feu cannot be rushed: allow at least 4 hours for the brisket to cook. Serve the soup with good crusty bread, and as optional garnishes, offer cornichons, pickled onions, mustard, and horseradish.
 
RECIPE INGREDIENTS
For Pot au Feu:
3 pounds beef brisket, with fat point removed, or eye of round, cut in half crosswise (across the grain), choice grade
1 pound salt pork, quartered
4 cups beef stock
8 cups water
2 bay leaves
5 cloves
2 teaspoons black peppercorns
3 sprigs thyme
3 sprigs parsley
3 sprigs marjoram
2 teaspoons salt
5 carrots, sliced on the diagonal about 1/4 inch thick (about 2 cups)
1 stalk celery, sliced on the diagonal about 1/4 inch thick (about 1 cup)
2 parsnips, peeled and diced (about 1 cup)
1 cup diced turnip
1 cup chopped onion
5 leeks, white and light green parts, sliced
2 pounds white or red potatoes, peeled and diced
3 small beef marrow bones (optional)
RECIPE METHOD
TO PREPARE POT AU FEU: Place the beef and salt pork in a stockpot and add the stock and water (add more of each if necessary to cover the beef). Place the bay leaves, cloves, peppercorns, thyme, parsley, and marjoram in a piece of cheesecloth and secure. Add the "bouquet garni" to the pot, add the salt, and cover the pot. Bring to a boil over medium heat, skimming off any impurities that rise to the surface with a large spoon. Add the carrots, celery, parsnips, turnip, onion, leeks, and garlic, and simmer, covered, for 3-1/2 hours, skimming the surface occasionally. Add the potatoes. Wrap the marrow bones in cheesecloth, add to the pot, and simmer for 30 minutes longer or until the beef is tender.
Remove the beef, transfer to a serving platter, and slice. Serve the cooking liquid as a first-course soup. Remove the bouquet garni and the wrapped marrow bones. For the entrée, place the sliced beef on warm serving plates with the cooked vegetables.
WINE RECOMMENDATION: A robust West Coast Pinot Noir or a French Burgundy will balance the richness of this dish.
HELPFUL TIPS: Cooking the marrow bones in cheesecloth, like the bouquet garni, prevents the contents from escaping. Some guests will enjoy scooping out the marrow with a small spoon, so offer them that option; if they accept, serve the marrow bones with toast so they can spread the marrow and enjoy the contrasting textures. Other vegetables you may add or substitute are fennel bulbs (quartered); celery root (quartered); cabbage (cut into wedges); and fava beans.

Concorde Veal with Tomatoes Recipe
Source: Eating Well
Makes 4 servings
 
 
Michel Martin is a master French chef. His job is to take the classics of French Cuisine, prepare them perfectly, and serve them to you with the elegance and skill for which French chefs have become famous. But Michel has a special challenge. Though his kitchen is down to earth in all details, his one hundred dinner guests are up in the air - about 6,000 feet up in the air, jetting across the Atlantic between New York and Paris on Air France's supersonic Concorde.
 
RECIPE INGREDIENTS
4 medallions of veal, 1/2 inch thick, cut from the veal steak or eye of round
all-purpose flour, for dredging
2 to 3 tablespoons butter or margarine
3/4 cup finely chopped, peeled, seeded tomato
2 tablespoons finely chopped shallots or onion
1 tablespoon chopped fresh tarragon
Swiss cheese, cut into 16 matchsticks, 2 inches long
RECIPE METHOD
Preheat the oven to 400 degrees.
Season the veal with salt and pepper, to taste. Dredge in flour and shake off the excess.
Heat the butter in a skillet over medium heat and sauté the veal for 2 to 4 minutes on each side, depending on the thickness, until golden brown on all sides. Remove the veal to a baking pan.
In the same pan used to sauté the veal, over medium heat, add the tomato, shallots or onions and tarragon and cook for two minutes. Spoon the mixture in equal amounts over the veal.
Place 4 matchstick slices of Swiss cheese in a crisscross pattern on top of the veal and bake in the preheated oven for 5 minutes in order to melt the cheese and heat the veal.
 
Nutrition Facts
Makes 4 servings
Facts per Serving
Calories:266  Fat:15g  Carbohydrates:4g  Cholesterol:123mg  Sodium:433mg  Protein:28g  Fiber:0g  % Cal. from Fat:51%  % Cal. from Carbs:6%  

Dijonnaise Boeuf a la Bourgignonne with Sour Cream-Gratin Potatoes Recipe
Source: Beef for All Seasons
Serves 4 to 6
 
 
This classic beef stew from Burgundy is named for Dijon, the gateway to that famous French wine-growing region. Since medieval times, Dijon has perhaps been best known as the center of the mustard industry, and it is also a city renowned for it's hearty food, such as this dish. For best results, don't stint on the wine; there really is a direct correlation between the quality of the wine and the flavors of the finished dish. Gratin potatoes are our favorite choice as an accompaniment, but alternatively, you can serve rice, or plenty of crusty French bread to mop up the deliciously rich sauce.
 Other necessary recipes:
James Beard's "Sons of Rest" Beefsteaks with Sour Cream-Gratin Potatoes
RECIPE INGREDIENTS
For Beef:
2 tablespoons olive oil
6 ounces bacon slices, diced (about 1 1/2 cups)
8 ounces pearl or boiling onions, trimmed
1 tablespoon butter
1 cup all-purpose flour
1 1/2 pounds top-round or chuck steak, choice grade, trimmed and cut into 3/4-inch dice
3 garlic cloves, minced
2 cups Burgundy red wine, or Pinot Noir (see Wine Recommendation)
1 cup beef stock
1 cup water
1 1/2 tablespoons tomato paste
3 sprigs thyme
3 sprigs parsley or marjoram
2 bay leaves
1 strip lemon zest, 1 to 2 inches long
1 strip celery, 1 to 2 inches long
8 ounces button mushrooms, cleaned
Sour Cream-Gratin Potatoes (see recipe)
RECIPE METHOD
TO PREPARE BEEF: Preheat the oven to 325 degrees. Heat 1 tablespoon of the olive oil in a heavy ovenproof casserole or large ovenproof saucepan and add the bacon. Sauté over medium-high heat for about 5 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Add the onions and cook, while stirring frequently, for about 5 minutes longer, or until light golden brown. Remove and drain on paper towels. Heat the remaining tablespoon of olive oil and the butter in the casserole. Place the flour in a shallow bowl or on a large plate and season with salt and pepper. Dredge the beef in the flour and add to the casserole in 2 or 3 batches. Sear over medium-high heat for about 5 minutes, or until browned on all sides.
Return all the meat to the casserole, add the sautéed bacon and onions, and add the garlic. Cook for 2 minutes, while stirring. Add the wine, stock, water, and tomato paste and scrape the bottom of the pan with a wooden spoon to incorporate any drippings. Tie together the thyme, parsley, bay leaves, lemon zest, and celery (or place inside a piece of cheesecloth and tie to secure) and add to the casserole. Bring to a boil, stirring frequently, and season with salt and pepper to taste. Cover the casserole and cook in the oven for 2 hours, or until the beef is tender. Add the mushrooms, stir well, and cook for 30 minutes longer. Remove the tied herbs and serve. About 1 hour before you are ready to serve, prepare the potatoes. Serve with the beef.
WINE RECOMMENDATION: Use the same wine that you added to the recipe: French Burgundy or a West Coast Pinot Noir.
HELPFUL TIPS: Leave as much of the root end on the onions as possible as they will hold together better during the cooking process. If the button mushrooms are unavailable, cut larger mushrooms in half or even into quarters.
 
Nutrition Facts
Serves 4 to 6
Facts per Serving
Calories:536  Fat:27g  Carbohydrates:26g  Cholesterol:89mg  Sodium:297mg  Protein:33g  Fiber:2g  % Cal. from Fat:45%  % Cal. from Carbs:19%  

Weight Watchers Chicken Chimichangas Supreme POINTS® value | 7 Servings | 10
Ingredients
1 Tbsp olive oil
2 pound Tyson Boneless Skinless Chicken Breasts 2 bell pepper(s) 16 oz salsa
1 Tbsp chili powder
10 LaTortilla Factory 99% Fat-Free Burrito-Size Flour Tortilla(s) 2 cup Kraft 2% Milk Reduced Fat Natural Shredded Cheese Cheddar & Monterey Jack
1/2 cup light sour cream
1 cup dry instant long-grain white rice
Instructions
Heat a large nonstick skillet over medium-high heat. Add olive oil and heat until hot but not smoking. Add chicken (diced) and chopped pepper; saute until chicken is golden on all sides, about 5 minutes. Stir in salsa, rice, and chili powder. Bring to a boil, reduce heat and simmer 5 minutes, stirring occassionally. Remove from heat; add cheese and stir until melted. Divide mixture between tortillas. Fold up, making sure ends are securely tucked in. Place in a 9x13 pan that has been sprayed with nonstick spray. Bake at 350 uncovered until tortillas are crisp and brown, about 20 mintutes. Serve topped with sour cream and additional salsa if desired.

Crisco's Beef and Bean Chimichangas
Serves 6
Ingredients
1 pound ground beef
2 tablespoons CRISCO Oil
1 medium onion, chopped
2 cloves garlic, minced
1 small red bell pepper, diced
1 can (16 ounces) whole tomatoes, drained and chopped 1/3 cup salsa sauce
1 1/2 teaspoons chili powder
3/4 teaspoon ground coriander
1/2 teaspoon ground thyme
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon ground cumin
1 cup refried beans
1 cup cooked black beans
Six 8-inch flour tortillas
CRISCO Corn Oil, for frying * ( does NOT have to be Crisco ) 3/4 cup shredded Monterey Jack cheese
shredded iceberg lettuce, (optional)
additional salsa, (optional)
guacamole, (optional)
sour cream, (optional)
Add these ingredients to your shopping list Directions
Place ground beef in medium skillet. Brown over medium-high heat. Drain. Remove beef from skillet; set aside. Place 2 tablespoons Crisco Oil in medium skillet.
Add onion and garlic and red bell pepper. Sauté over moderate heat until onion is tender.
Stir in ground beef, tomatoes, salsa sauce, chili powder, coriander, thyme, salt, cayenne and cumin.
Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened.
Remove from heat. Stir in refried beans and black beans. Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla to center over beef mixture. Fold ends toward center; secure with wooden pick. Chill 15 minutes. Heat 2 inches Crisco Oil in deep-fryer or large saucepan to 375ºF. Fry 1 or 2 chimichangas at a time 1-1/2 to 2 minutes, or until golden brown. Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese. Serve immediately on a bed of shredded iceberg ! lettuce with salsa, guacamole and sour cream, if desired.
* Or, your favorite Crisco Oil

Seafood Chimichangas with Guacamole
Yield: 6 to 8 servings
Vegetable oil
3 ancho chiles
6 plum tomatoes, halved lengthwise
1 large onion, cut into 1 1/2-inch chunks 4 cloves garlic 1 lime, juiced
1 tablespoon ground cumin
1 tablespoon chopped fresh oregano leaves 1 tablespoon chopped fresh cilantro leaves Salt and freshly ground black pepper 1 onion, diced
3/4 pounds medium shrimp, peeled and deveined 3/4 pounds bay scallops 1/4 pound fresh lump crabmeat, picked for shells 8 ounces goat cheese, room temperature
3 chayote, peeled, seeded, and julienne
1/4 cup chopped cilantro leaves
1/4 cup heavy cream
6 to 8 large flour tortillas, warmed so pliable Guacamole, recipe follows, accompaniment Chopped fresh tomatoes, accompaniment Sour cream, accompaniment
Chopped fresh cilantro, garnish
Chopped green onions, garnish
Black Beans, recipe follows
Preheat the oven to 450 degrees F.
Lightly toast the ancho chiles, either over the burner of a gas stove, or in a large saute pan set over high heat. The skin should just start to blister. Remove from the heat and place in a bowl. Cover with hot water and let soak for 20 minutes. Drain, reserving the soaking water. Remove the stems and seeds and discard. Cover a baking sheet with aluminum foil. Lightly coat the aluminum foil with vegetable oil. Place the tomatoes, cut-side down, on the foil with the onion chunks and garlic cloves.
Roast until tender and the skin on the tomatoes begins to blacken, about 15 to 20 minutes.
Remove from the oven and cool slightly. Remove the skin from the tomatoes. Place everything in a blender. Add the soaked chiles and 1/4 cup of the soaking water and process until smooth. Add more of the soaking water, if necessary to create a smooth sauce. Add the lime juice, cumin, oregano, and cilantro and pulse to combine. Taste, and season with salt and pepper.
To a large saute pan over high heat, add enough oil to lightly coat the bottom of the pan.
Add the diced onion and saute until just translucent, about 2 minutes. Add the shrimp and scallops and cook until the shrimp just begin to turn pink and curl.
Be careful not to overcook the seafood at this point, the mixture will be fried later, so it should be slightly undercooked. Add 1/2 to 3/4 cup of the sauce and cook for 3 minutes, stirring constantly. Remove from the heat and place in a bowl. Add the crab and goat cheese and mix well.
Fold in the chayote and cilantro
Place 2 cups of the remaining sauce in a saucepan. Add the cream and bring to a simmer.
Reduce slightly while you are preparing the chimichangas. Taste, and reseason, if necessary.
Excess sauce can be refrigerated for 1 week of frozen for 2 months. One at a time, place the tortillas on a work surface. Spoon a line of the seafood mixture down the center.
Fold in the top and bottom to form a package, then the sides. Roll to seal. Secure shut with toothpicks
Heat several inches of vegetable oil in a deep pot to 360 degrees F. Using tongs, lower 1 burrito at a time into the hot oil, holding it together with the tongs until it is "sealed." Continue cooking until golden brown on all sides, 3 to 5 minutes, depending upon their size. Drain on paper towels. Garnish with the creamy sauce guacamole, tomatoes, sour cream, cilantro, and onions, and serve hot with Black Beans.
Black Beans:
1 cup dry black beans, picked over, rinsed and drained 2 strips smoked bacon, chopped
1/2 cup finely chopped red onions
1 tablespoon minced garlic
3 1/2 cups chicken stock or water
1 bay leaf
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
Put the black beans in a pot and cover with water by 2 inches. Let soak overnight.
Discard any beans that float to the surface. Fry the bacon in a medium saucepan and cook, stirring, over medium-high heat until slightly crisp. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the black beans, chicken stock, and bay leaf, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the beans are tender, about 2 1/2 hours, adding more liquid as needed to keep moist.
Remove from the heat. Discard the bay leaf. Add the cilantro,lime juice, cumin, salt, and cayenne, and stir to combine. Adjust the seasoning, to taste. Cover to keep warm until ready to serve. Guacamole:
1 Hass avocado, peeled, seeded, and diced 1/4 cup minced red onions 2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro
1 teaspoon minced seeded jalapeno
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper Combine all the ingredients in a small bowl and mash with the back of a fork to combine.
Adjust the seasoning, to taste. Transfer to an airtight container and refrigerate until ready to use.
Yield: about 1 1/2 cups

Banana Split Chimichangas
8 oz. bittersweet chocolate, chopped into small pieces 6 T. unsalted butter
1 cup heavy cream
4 flour tortillas (6")
1 rope banana, peeled and quartered lengthwise 1/2 cup chopped macadamia nuts
1 pint vanilla ice cream
1 egg, beaten
2 to 3 cups vegetable oil
Powdered sugar
Combine chocolate, butter and cream in the top of a double boiler over simmering, not boiling water. Stir occasionally until all ingredients re melted and
well combined. Set aside and allow to cool. Heat a skillet or griddle over medium high heat. Do not grease. Place tortillas over heat to soften enough to
become pliable. Remove from heat and arrange 1 piece of banana, about 1/4 cup
cooled chocolate mixture, 2 T. nuts and 2 T. ice cream off center on each tortilla. Brush inside edges of tortillas with beaten egg. Fold top edge of tortilla
about a quarter of the way over filling. Repeat with bottom edge. Starting with the unfolded edge closest to the filling, roll into a shape like an egg
roll. Freeze for several hours or overnight. Keep frozen until ready to serve.
Just before serving, heat oil in a skillet or deep fryer to 400. Place tortilla
rolls in hot oil until golden brown on all sides, about 3 minutes. Dust with
powdered sugar and serve immediately.
Serves 4
Source: Laurel's Sheraton Park Central Hotel, Dallas

CHOCOLATE BANANA CHIMICHANGAS
CHOCOLATE BANANA CHIMICHANGAS
Ingredients:
Chocolate chips
Bananas, cut into 1 1/2-inch pieces
Flour tortillas
Cinnamon and sugar mix (1 C. sugar, 3 T. cinnamon) Vegetable oil
Directions:
Place banana piece in center of tortilla. Place chocolate chips around. Fold and roll up. Seal edges with water. Fry in oil until browned, crispy and blistered. Drain on paper towels and then roll in cinnamon/sugar mix. Serve with ice cream if desired
CHOCOLATE BANANA CHIMICHANGAS
Ingredients:
Chocolate chips
Bananas, cut into 1 1/2-inch pieces
Flour tortillas
Cinnamon and sugar mix (1 C. sugar, 3 T. cinnamon) Vegetable oil
Directions:
Place banana piece in center of tortilla. Place chocolate chips around. Fold and roll up. Seal edges with water. Fry in oil until browned, crispy and blistered. Drain on paper towels and then roll in cinnamon/sugar mix. Serve with ice cream if desired

Frozen Cherry Salad
*  1 package (8 ounces) cream cheese, softened
* 1 carton (8 ounces) frozen whipped topping, thawed
* 1 can (21 ounces) cherry pie filling
* 2 cans (11 ounces each) mandarin oranges, drained
* Maraschino cherries and orange wedges, optional
In a mixing bowl, combine the cream cheese and whipped topping. Stir
in pie filling. Set aside 1/4 cup oranges for garnish. Fold remaining
oranges into cream cheese mixture. Transfer to a 9-in. x 5-in. x 3-in.
loaf pan. Cover and freeze overnight. Remove from the freezer 15
minutes before cutting. Garnish with reserved mandarin oranges, and
cherries and oranges if desired. Yield: 12 servings.
Nutritional Analysis: One serving (prepared with fat-free cream
cheese, light whipped topping and reduced-sugar pie filling and
without maraschino cherries and oranges) equals 137 calories, 111 mg
sodium, 2 mg cholesterol, 24 gm carbohydrate, 3 gm protein, 3 gm fat.
Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.

Hawaiian Pineapple Sausage Baked Beans in the Crock
Pot
1 18-ounce can pineapple chunks in light syrup
2 15-ounce cans kidney beans
1 pound Polish Kielbasa sausage, cut 1 inch thick (or
use any other kind of sausage you like)
2 Tablespoons brown sugar
2 Tablespoons cider vinegar
2 Tablespoons flour
Mix all ingredients in crock pot on low setting for 5
hours or high setting for 3 hours. Stir occasionally.
Makes 6 servings.

Dr Pepper Baked Beans
Yield: 6 servings
1 28-ounce can pork and beans (or two regular-sized
14-ounce cans)
1 onion, chopped fine
1 green pepper, chopped fine
1 tomato, chopped fine
1/2 cup dark brown sugar
1/3 cup Dr Pepper
1/8 teaspoon ground cloves (I left these out)
Preheat oven to 350 F.
Drain liquid from the pork and beans. Pour beans into
a bean pot, if you have one, or a baking dish if you
don't. Gently mix in onion, green pepper, and tomato
into the beans.
Combine sugar, Dr Pepper, and cloves (if you use them)
until sugar is dissolved. Pour evenly over the bean
mixture. Bake, covered, for an hour. Check on the
beans; they might need a little more time than that,
but don't overcook them.
You could successfully substitute ginger ale for the
Dr Pepper for a different flavor.
------------------------------------------------------------- ------------------
The fresh tomatoes, peppers, and onions give these
beans a fresh taste and feel that is simply
delightful. The Dr Pepper just mixes itself into the
overall sauce; you would never know it's there if
someone didn't tell you.
These beans are light and tasty with a fairly liquid
sauce. Boston Baked Beans (or other versions of
traditional baked beans) are thicker and
heavier-which, of course, can be a good thing, too.
For a delightful change of pace, quickly prepared, try
Dr Pepper Baked Beans. Oh, by the way, you'll only use
a third or so of the can of pop, so have someone on
hand who is willing to consume the rest of it. Take
volunteers.

Fruit Muffins * Exported from MasterCook *
                              Fruit Muffins
Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Quick Breads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
  1           teaspoon  baking powder
  1           teaspoon  baking soda
  1           teaspoon  salt
     1/2           cup  soft butter
     1/2           cup  sugar
  1                     egg
  1                cup  milk
     3/4           cup  canned fruit -- diced, drained
Mix dry ingredients together in a mixing bowl. Make a well the center.
In a smaller bowl, cream butter, sugar and egg. Mix in milk and fruit. Pour into well. Stir just to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake at 400 degrees F for 20 to 25 minutes. Leave in pan 5 minutes before removing muffins from pan. Serve warm. Makes 16.
                                    - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 128 Calories; 5g Fat (33.2% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 293mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Banana Cream Cheese Bread
1 8 oz. pkg cream cheese, softened
1 c granulated sugar
1/4 c butter or margarine
1 c mashed bananas
1 1/2 tsp vanilla extract
2 eggs
2 1/4 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 c chopped nuts (optional)
Preheat oven to 350ºF. Grease and flour a 9 x 5-inch loaf pan. Cream softened cream cheese, sugar and butter, blending well. Blend in bananas, vanilla extract and eggs. Combine dry ingredients and add to banana mixture, mixing just until moistened. Fold in nuts. Pour into prepared pan. Bake for 1 hour and 10 minutes. Cool 10 minutes before removing from pan.

Spicy Croutons
1/2 pound butter, melted
1/4 tsp cayenne pepper
1 tbs garlic powder
1 tbs parsley flakes
1 loaf bread, cubed
Mix well first 4 ingredients; toss with bread. Spread on baking sheet; bake at 375 degrees until golden brown, about 15 minutes. Wonderful in other salads too. Yields 4 to 5 cups.

Tamales Recipe
Authentic Mexican Tamales
Ingredients
5 lbs. lean pork or beef, cooked and shredded
6 to 7 lbs. fresh masa
1 1/2 lbs lard
1 tbls. salt
1 1/2 pts. red chili sauce
1 bundle oujas (corn shucks)
Directions
To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely. Add salt to taste and slow boil till completely done. Cool meat and save broth. When meat has cooled, shred and mix in the chili sauce. Clean oujas (corn shucks or outer husk) in warm water. (make masa by hand or with mixer) Mix the masa, lard , salt and enough broth to make a smooth paste. Beat till a small amount (1 tsp) will float in a cup of cool water.
Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up. Fold up ends of ouja and place(fold down) on a rack in a pan deep enough to steam. Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours. (a cloth can be used under the lid to make a tighter fit)
Many variations of ingredients can be used in making tamales. You can use a combination of beef and pork, use chicken or even fried beans. One or two olives may be added to the center or try adding a few raisins.
This recipe will make 4 to 5 dozen tamales

Deep Fried Chocolate Chimichangas
Serves 4
4 (6-inch) flour tortillas
1 cup semi-sweet chocolate morsels
Vegetable oil for deep-frying
Fill a medium saucepan or deep-fryer 1/3 full of vegetable oil and heat to 365°F.
Warm tortillas in a tortilla warmer, or wrap in foil and bake at 350°F for 3 to 4 minutes (this will make them easier to roll without cracking). Place tortillas on a cutting board or flat surface and spoon 1/4 cup of the chocolate morsels into the middle of the tortilla. Fold 1/3 of the sides of the tortilla into the center. Bring the bottom edge of the tortilla over the filling, roll to enclose the filling, and secure with toothpicks.
Carefully lower one into the oil and deep-fry for 2 minutes, or until golden brown. Drain on paper towels.
Repeat with remaining tortillas and chocolate. To serve, cut the chimichangas in half diagonally, and arrange on a plate. Dust with powdered sugar to serve.
Notes: You can use a chocolate candy bar, broken into pieces for the
filling, if desired.

Snickers Chimichangas
7 (2 ounce) Snickers candy bars
4 (12-inch) burrito-size tortillas
2 tablespoons melted butter or margarine Vanilla ice cream
Maraschino cherries and whipped cream
Cut 6 Snickers bars into 4 equal pieces. Arrange 6 pieces in the center of each tortilla. Fold up burrito style; seal ends with a toothpick. Transfer to small cookie sheet. Brush all sides of each burrito with the melted butter then cover with plastic wrap. Refrigerate 1 hour. (Can be made ahead. Refrigerate up to 24 hours.) Preheat oven to 400 degrees F. Bake burritos until golden brown and crisp, 20 minutes.
Coarsely chop remaining Snickers bar. Place each chimichanga in a shallow dessert bowl. Serve with ice cream, whipped cream, cherries and chopped Snickers bar.
Makes 4 servings

REDNECK CHIMICHANGA
2             ounces shaved steak (Philly meat)
1/2         ounce red and green peppers
1/2         ounce yellow onions
1             slice American cheese
1             tablespoon mashed potatoes
1             large burrito wrapper (flour tortilla)
Cook the shaved steak then add the peppers and onions and sweat until soft. Put mashed potatoes in center of burrito wrapper then put shaved steak/pepper/onion mix on top of that. Add cheese. Fold in all four sides and secure with wooden picks. Deep fry until golden brown.
Per Serving (excluding unknown items):
439 Calories; 36g Fat (72.7% calories from fat); 25g Protein; 5g Carbohydrate;
trace Dietary Fiber; 107mg Cholesterol; 1647mg Sodium.
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 5 Fat.
NOTES : Gravy is the best type of dip for this

Chicken Chimichanga with Jalapeño Cream
A can of soup forms the base for the filling in these chimichangas that are made special with toppings of jalapeño cheese sauce, cheese and onions.
Ingredients:
2 tablespoons extra-virgin olive oil
2 boneless skinless chicken breasts (1/2 lb), cut into 1-inch pieces 1 can (19 oz) Progresso® Traditional southwestern-style chicken soup 1 package (3 oz) cream cheese, softened
1 tablespoon whipping cream
1 jalapeño chile (from jar), finely chopped 1 tablespoon jalapeño liquid (from jar)
2 cups canola oil
4 Old El Paso® flour tortillas for burritos, 8 inch (from 11.5-oz package) 1 cup shredded Cheddar-Monterey Jack cheese (4 oz) 2 medium green onions, sliced (2 tablespoons)
Directions:
1.   In deep 12-inch skillet or wok, heat olive oil over medium heat. Add chicken; cook, stirring occasionally, until browned. Add soup; cook over high heat 8 to 12 minutes, stirring frequently, until mixture is thick.
2.   Meanwhile, in 1-quart saucepan, melt cream cheese with whipping cream over low heat, stirring frequently. Stir in chile and chile liquid until well blended. Remove from heat; cover to keep warm. In 5-quart Dutch oven, heat canola oil over medium-high heat or to 350°F.
3.   Onto each tortilla, spoon 1/2 cup chicken mixture. Fold sides of each tortilla up over filling; fold over remaining sides. Secure each with 2 or 3 toothpicks. Place in hot oil; fry 1 to 2 minutes, turning once, until tortillas are browned. Remove from oil; drain on paper towels.
4.   Remove toothpicks; place chimichangas on individual plates. Top each with heaping 1 tablespoon cream cheese sauce, 1/4 cup Cheddar-Monterey Jack cheese and 1/2 tablespoon onions.
4 servings

ZipLock Bag Ice Cream > Hi guys!
>
> Once when i went to a deaf-blind retreat at Seabeck in Washington State, I
> was taught a cool way to make homemade ice cream.  I don't know the exact
> measurement for some of the ingredients, but you'll get the idea.
>
> Ziplock bag Ice Cream
>
> 3 tablespoons sugar
> 3 tablespoons rock salt
> maybe 1/2 teaspoon vanilla
> maybe 1/2 cup milk (We got it in a small paper cup.)
> Ice
> 1 small ziplock bag
> 1 large ziplock bag
>
> Pour sugar, vanilla and milk into small bag.  Zip bag shut.  Pour rock
> salt
> into large bag.  fill large bag maybe 3/4 full of ice.  Place small bag
> inside large bag and zip large bag shut.  Now, have fun kneading the bags
> for about 5 minutes or more, until small bag feels firm when squeezed.
> Take
> small bag out and pour your own serving of ice cream into a bowl.  Enjoy!
>
> sharon

Mother Earth "Mud" and Mocha Parfait
Average Customer Rating: 
  
Layered mousse and cookies imitate the rich layers of soil, sand, stone, and rock that are the foundation for this beautiful planet!
Prep Time: 0:45
Servings: 6
Ingredients:
For chocolate mousse:3 1/2ounces organic Fair Trade dark chocolate3 1/2ounces organic Fair Trade milk chocolate1pint Organic Valley Heavy Whipping Cream1teaspoon vanilla extract3Organic Valley Grade A Extra Large Brown Eggs (separated - use the egg whites)2tablespoons sugarFor mocha mousse:1tablespoon instant coffee granules (Organic - can use decaffeinated)1/4cup Organic Valley Heavy Whipping CreamCookies, graham crackers, etc. of your choicehomemade whipped creamfresh mint sprigs
Instructions:
Heat 1-inch of water in the bottom half of a double boiler over medium heat. Break chocolate into pieces and place in the top half of the double boiler.
Cover the top of the double boiler with a tight fitting lid or plastic wrap. Allow the chocolate to melt slowly, stirring occasionally, for 10 minutes or so.
Remove from the heat and stir until smooth. Keep at room temperature until needed.
In small sauce pan, heat 1/4 cup of heavy whipping cream until hot (but not boiling), add coffee crystals and stir until dissolved. Cover and place in the refrigerator until needed.
In a medium mixing bowl, using an electric mixer, whisk egg whites until soft peaks form (3-4 minutes). Continue to whisk on high speed, while gradually adding 2 tablespoons of sugar. Whisk egg white mixture until stiff, about 30-60 seconds.
In a well chilled stainless steel bowl, using an electric mixer, whip the pint of heavy cream until peaks form. Add the vanilla extract and continute to whip until fully incorporated.
Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream, and then fold in the remaining egg whites. Divide the mousse into 2 bowls (one will remain chocolate, the other will be transformed into mocha mousse).
Cover the chocolate mousse with wrap and hold at room temperature until assembly.
For mocha mousse:
Pour well chilled coffee/cream mixture into the"mocha-to-be"mousse portion, whip until fully incorporated and light. Cover and hold at room temperature until assembly.
Assembly:
Use crushed organic cookies, graham crackers, cereal, granola, etc. (your favorite crunchy earth look-alike treats) to create and define the earthen (rock and sand) layers in between the layers of mousse. Top parfait with a fresh layer of "snow" (homemade whipped cream) and a sprig of fresh mint.
Cover parfaits and keep chilled until presentation. Ode to spring and hopefully the last time we shovel snow for the season!
Serving Suggestions:
If mocha isn't your favorite flavor, try adding your choice of flavoring or extract to half of the mousse recipe: almond, peppermint, hazelnut, or even raspberry!
Play with the assembly: perhaps start with a fresh strawberry in the bottom of the glass, for a molten layer. ) Kids may even enjoy finding a gummy worm surprise squirming through the muddy mass!
Note:
This is a rich dessert, so use narrow parfait glasses or champagne flutes. (A pastry bag may be useful for filling extra narrow flutes.)
Nutrition Information:
584 Calories, 49g Fat (78.0% calories from fat), 6g Protein, 25g Carbohydrate, 1g Dietary Fiber, 264mg Cholesterol, 181mg Sodium. Exchanges: 0 Grain(Starch), 2 Fat, 1 1/2 Other Carbohydrates.

Brother Mikes Chili
Submitted by Mike Waters
1 can pinto beans
1 can red beans
1 can kidney beans
1 can black eyed peas
1 can diced tomatos
1 can crushed tomatos
1 can tomato paste
2 cans tomato sauce
1 small jar Pace picante the hot kind
1 10 oz KC strip steak diced
1 lb coarsely ground steak
1 lb hamburger the greasy kind
1 onion
1 red bell pepper
1 green bell pepper
1/2 cup chili powder
Chop the peppers and onion and fry them with all the meat in an iron skillet. Drain and combine all ingredients in a big covered stock pot and let it slow simmer all day.

Sinfully Rich Nonfat Fudge Sauce
1/2 C. sugar
1/4 C. HERSHEYS cocoa or european style cocoa
1 T. plus 1 t. cornstarch
1/2 C. evaporated skim milk
2 t. vanilla
In a small saucepan, stir together sugar, cocoa & cornstarch; gradually stir in evaporated milk. Cook over low heat, stirring constantly with whisk, until mixture boils; continue cooking & stirring until thickened & smooth. Remove from heat; stir in vanilla.
Serve warm or cold with assorted fresh fruit, cake, or nonfat frozen yogurt, if desired. Cover & refgrigerate leftover sauce.

ANGELIQUE: We miss you on the other QT, too. Please drop by and let us know how you are and what is happening with you now. Thanks for the recipes here. There are several that I want to download to my recipe file on the computer here. I don't care for the really spicy foods anymore; the old stomach won't allow that, but I like the recipes anyway and I can always cut out the real hot stuff! Let us know how you are, please.
Lillian

Geez I hope I am posting this in te right place... Campbell's® Coffee Praline Puffs
What a combination of flavors--coffee, chocolate and toffee! Elegant-looking and so easy to do when you start with a package of Pepperidge Farm® Puff Pastry Shells.
Serves: 6
Prep. time: 15 minutes
Cooking time: 30 minutes
1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
2 bars (1 oz. each) dark chocolate
2 tsp. instant coffee, powder or granules
1 tsp. water
1 cup heavy cream
1 tbsp. sugar
1/2 cup candy toffee, bits
ground cinnamon
 
Heat the oven to 400°F. Bake and cool the pastry shells according to the package directions.
Finely chop 1 chocolate bar. Shave the remaining chocolate bar with a vegetable peeler to make chocolate curls. Set aside.
Stir the espresso powder and water in a medium bowl until dissolved. Add the cream and sugar. Beat with an electric mixer at high speed until stiff peaks form. Fold the toffee bits and the chopped chocolate into the cream.
Divide the mixture among the pastry shells. Sift the cinnamon over the filling and top with the chocolate curls. Cover and refrigerate the shells for at least 1 hour before serving.
TIP:To make chocolate curls, warm chocolate by holding in your hand for 30 seconds. Pull a vegetable peeler along edge of chocolate to make curls.
Easy Substitution Tip: You can substitute 2 cups thawed frozen whipped topping for heavy cream and sugar.
Enjoy.....

Macadamia Banana Cream Pie
 
Crust 1 cup chopped unsalted macadamia or cashew nuts 1/2 cup flaked unsweetened coconut 2 tablespoons light brown sugar 1 egg white Custard ; Filling 3 egg yolks 5 teaspoons cornstarch 3/4 cup granulated sugar 1 -1/2 cups milk 1/4 teaspoon salt 1 tablespoon unsalted butter ; at room temperature 1 teaspoon vanilla extract 1/2 cup heavy or whipping cream 2 bananas 1/2 cup finely chopped macadamia or cashew nuts Preheat the oven to 375 degrees F. Prepare the crust: Combine the nuts, coconut, and brown sugar in a medium-size bowl. Beat the egg white until stiff, and gently fold it into the nut mixture. Press the mixture evenly into an 8-inch pie plate, making sure the sides are thickish (the crust will shrink while baking). Bake until the crust is lightly browned, 7 minutes. Remove the pie plate from the oven and let it cool on a rack. (The crust will tighten as it cools.)
 Prepare the custard: Beat the egg yolks in a heavy medium-size saucepan. Add the cornstarch and sugar, and mix well. Then stir in the milk, salt, and butter. Cook the egg mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes. Remove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap, and refrigerate for 2 to 4 hours. Whip the cream with an electric mixer until it forms stiff peaks. Fold the whipped cream into the chilled custard. Peel and slice 1 of the bananas, and arrange it evenly on the bottom of the reserved crust. Spoon the filling into the crust, cover with plastic wrap, and chill for another 2 hours. When you are ready to serve the pie, sprinkle the chopped nuts evenly over the top. Then peel and slice the remaining banana, and arrange the slices in a circle on top of the pie, with a few slices placed decoratively in the center. Serve immediately

Day 4:Peanut Butter Balls
> Ingredients:
> ? cup and 2 tbsp. butter
> 2 cup chunky peanut butter
> 1 tsp. vanilla
> 3 cup powdered sugar
> 3 cup Rice Krispies
> 18 oz. Chocolate chips
> ? bar paraffin
>
> Directions:
> Melt butter and peanut butter together. Mix in sugar
> and vanilla. Stir
> in Rice Krispies, using your hands, and form the
> mixture into balls.
> Melt the chocolate and paraffin in a double boiler.
> Dip the balls in
> the chocolate-paraffin mixture. Place them on a
> cookie sheet, which has
> been covered with waxed paper. Pop into freezer for
> 5 minutes to set.
> Note: If mixture is too dry, add a little water, 1
> teaspoon at a time.
> If mixture is too wet, put in refrigerator before
> forming into balls
>
>
>
>

Man Pleasin* Jambalaya
This jambalaya pleases everyone, from picky kids to even pickier dads. Total time from start to finish is about 40 min, and a big plus is, there*s only one pot to clean! This is very filling and is great heated up in a skillet the next day.
 
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Yields: 12 servings
INGREDIENTS
8 skinless, boneless chicken breast halves - diced
6 cups chicken broth
3 cups long grain white rice
1 pound smoked sausage, sliced
1/4 cup vegetable oil
1 green bell pepper, seeded and chopped
1 small onion, finely chopped
4 carrots, thinly sliced
2 stalks celery, thinly sliced
1 (8 ounce) can mushroom pieces, drained
1/4 teaspoon cayenne pepper, or to taste
salt and pepper to taste
DIRECTIONS
Heat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft. Add the chicken and continue cooking and stirring so that it does not stick. When the chicken is browned, add the carrots, celery, mushrooms, bell pepper and sausage.
Pour in the broth, and bring to a boil. Add the rice, and season with cayenne, salt and pepper. Cover and cook over low heat for 20 minutes, until rice is tender and broth has been absorbed.
Source:unknown

Caribbean Pork Chops with Apple Island Sauce
 
2/3 cup Water 3/4 ts Ground allspice 1/3 cup Chopped onion 3/4 ts Black pepper 1/3 cup Lemon juice 3/4 ts Cinnamon 1 tablespoon Vegetable oil 3/4 ts Thyme leaves 2 teaspoons Light brown sugar 1/4 ts Cayenne pepper ; to 1/2 tsp. 1 teaspoon Chicken-flavor instant 4 Boneless pork loin chop 3/4 ts Ground allspice Combine all ingredients except meat. Place meat in shallow dish or plastic bag, Pour marinade over meat. Cover; marinate in refrigerator 4 hours or overnight. Remove meat from marinade; heat marinade. Grill or broil as desired, basting frequently with marinade. Serve with Apple Island Sauce. Refrigerate leftovers. APPLE ISLAND SAUCE: In small saucepan, combine 1-1/2 cups chunky applesauce, 1/2 cup water, 2 tablespoons plus 2 teaspoons sugar and 2 teaspoons lemon juice. Bring to a boil; reduce heat and simmer 10 to 15 minutes.

Polynesian Pork
 
8 pork chops salt ; & pepper to taste rosemary, ; crushed 1/2 cup soy sauce 1/2 cup ketchup 1/2 cup honey Arrange chops in baking dish in a single layer. Sprinkle with salt, pepper and rosemary. Combine soy sauce, ketchup and honey; pour over pork. Roast at 300~ for 2-1/2 hours, basting frequently. They will come out very dark and juicy!

Hawaiian Ambrosia
 
8 ounces crushed pineapple 1 can lychee pitted and drained or 11 ounce can mandarin oranges 3 1/2 cups cool whip 2 cups shredded coconut 2 cups mini marshmallows 1/2 cup milk 1 cup maraschino cherries In a large bowl pineapple, lychee or mandarin oranges, whipped topping, coconut, marshmallows and milk. Chill 1 hour. Garnish with cherries before serving.

Huli Huli chicken
 
5 lbs chicken pieces 1/3 cup ketchup 1/3 cup soy sauce 1/2 cup brown sugar 3 tablespoons sherry 1 piece ginger root ; crushed 1 clove garlic ; crushed Arrange chicken, skin side up, on rack of broiler pan. Broil 6 to 8 inches from unit in electric oven for 10 mintes on each side. Combine remaining ingredients; baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce.
Mmmmmmm this looks sooooo good, catchy name,lol

Nutty Fudge Torte
            From Taste of Home
            This dessert is so yummy and beautiful, you'd never guess it's easy to make (it starts with a convenient packaged cake mix). Rich, moist and fudgy, it never fails to draw compliments...as well as requests for the recipe. —Kay Berg Lopez Island, Washington
                        INGREDIENTS
                            a.. 1/2 cup semisweet chocolate chips
                            b.. 1/3 cup sweetened condensed milk
                            c.. 1 package (18-1/4 ounces) devil's food cake mix
                            d.. 1/3 cup vegetable oil
                            e.. 1 teaspoon ground cinnamon
                            f.. 1 can (15 ounces) sliced pears, drained
                            g.. 2 eggs
                            h.. 1/3 cup chopped pecans, toasted
                            i.. 2 teaspoons water
                            j.. 1/4 cup hot caramel ice cream topping, warmed
                            k.. 1/2 teaspoon milk
                            l.. Whipped cream or vanilla ice cream and additional toasted pecans, optional
                      SERVINGS 12-14
                      CATEGORY Dessert
                      METHOD Baked
                      PREP 25 min.
                      COOK 45 min.
                      TOTAL 70 min.
                        DIRECTIONS
                        In a microwave, melt chocolate chips with condensed milk; stir until smooth. Set aside. In a mixing bowl, combine cake mix, oil and cinnamon until crumbly. Set aside 1/2 cup for topping. In a blender or food processor, process pears until smooth; add to remaining cake mixture with eggs. Beat on medium speed for 2 minutes. Pour into a greased 9-in. springform pan. Drop melted chocolate by tablespoonfuls over batter.               Combine pecans, water and reserved cake mixture; crumble over chocolate. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Carefully run a knife around sides of pan to loosen. Cool completely on a wire rack. Remove sides of pan.               Combine caramel topping and milk until smooth; drizzle on serving plates. Top with a slice of torte. If desired, serve with whipped cream or ice cream and sprinkle with pecans. Yield: 12-14 servings.

 
Hot Shrimp A La Sardi
Servings: 2 servings
Ingredients:
1 cup Sardi's meat sauce (recipe below)
1/2 cup dry white wine
1 clove garlic
12 md. shrimp
2 slices bread
1 tbsp. butter
1/2 tsp. minced garlic
Sardi's Meat Sauce:
1 lb. ground beef
1/4 lb. ground veal
1/4 tsp. sage
1/4 tsp. oregano
1 tbsp. salt
1/2 tsp. pepper
1 onion, ground
1/4 lb. mushrooms, ground (4 medium)
3 cloves garlic, ground
4 cups canned tomatoes
1 cup tomato puree
1/2 cup tomato paste
Directions
FOR HOT SHRIMP A LA SARDI:
Preheat oven to hot 400 F.
Poach:
12 medium shrimp in simmering
water for 5 minutes.
Drain and remove shells and
dark vein running down backs.
Set aside.
FOR THE SAUCE:
Heat: 1 cup Sardi's meat
sauce and 1/2 cup dry white
wine.
Stir in:
1 clove garlic, minced.
PRESENTATION:
Trim the crusts from:
2 slices bread and cut into
triangle halves.
Saute until golden in:
1 Tablespoon butter to which
has been added: 1/2 teaspoon
minced garlic.
Take 2 individual au gratin
dishes.
Place 6 cooked shrimp in
each and cover with hot
sauce.
Arrange 2 garlic croutons
like wings in center of
dish and heat in hot oven
for 10 minutes, or until
sauce is very hot and
bubbly.
Serve immediately.
Serves 2.
FOR SARDI'S MEAT SAUCE:
Preheat oven to 350 F.
Mix: 1 pound ground beef and 1/4 pound ground veal. Spread meat in a baking
pan and cook in the moderate oven for 20 minutes. Stir and continue to cook for 10 minutes longer.
In a saucepan combine: 1/4 teaspoon sage, 1/4 teaspoon oregano, 1 Tablespoons salt, 1/2 teaspoon pepper, 1 onion, ground, 1/4 pound mushrooms, ground, and 3 cloves garlic, ground. Heat, stirring, on top of stove.
Spread over meat and continue to cook in oven for 15 minutes longer.
Remove meat mixture from oven and transfer to a large saucepan.
Add: 4 cups canned tomatoes, 1 cup tomato puree, and 1/2 cup tomato paste.
Mix well, bring to a boil, and simmer for 1 1/4 hours. Correct seasoning with salt, cool, and store in refrigerator, where it will keep for at least a week, or in freezer. Reheat when needed.
This is the most special of Sardi's first courses, a dish that is their own invention. This recipe has Sardi's meat sauce. This makes 6 cups but you can freeze what you don't use for the shrimp. This sauce is excellent just as it is, served on spaghetti or any of the pastas.
A Treasury Of Great Recipes by Mary and Vincent Price

BAKED SWEET POTATO SHOESTRING FRIES  
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*  
INGREDIENTS:  
3 tablespoons orange juice  
2 teaspoons vegetable oil  
1/2 teaspoon ground ginger  
1/4 teaspoon salt  
1/8 teaspoon ground red pepper  
2 large sweet potatoes, peeled and cut into 1/8-inch strips  
  (about 1-1/2 pounds)  
Cooking spray  
INSTRUCTIONS  
Preheat oven to 400 degrees. Combine first 5 ingredients in a  
small saucepan; bring to a boil. Reduce heat; simmer 2 minutes  
or until slightly thick. Remove from heat; let cool.  Combine  
juice mixture and potatoes in a large bowl; toss well. Remove  
potatoes from bowl; discard juice mixture. Arrange potato strips  
in a single layer on a baking sheet coated with cooking spray.  
Bake at 400 degrees for 30 minutes or until edges are crisp.  
YIELD: 4 Servings  
Nutritional Information: CALORIES 194 (8% from fat); FAT 1.8g  
(sat 0.3g, mono 0.4g, poly 0.8g); PROTEIN 2.9g; CARB 42.1g;  
FIBER 5.1g; CHOL 0mg; IRON 1mg; SODIUM 169mg; CALC 38mg  
Category: Vegetables, Side Dishes  

This sounds really good....enjoy Angelique Cabbage Stroganoff
1/2 head cabbage, finely shredded
1 medium sweet onion, sliced and separated into rings
1 teaspoon beef bouillon powder
3 tablespoons butter
1/3 cup sour cream
Salt and pepper
Melt butter in nonstick skillet. Add onion and saute 1 to 2 minutes
over medium high heat. Add cabbage and saute until tender and edges
are lightly browned. Reduce heat to medium, sprinkle bouillon powder
over the mix and stir, continuing to fry. Salt and pepper to taste.
Remove from heat and add sour cream. Toss until cabbage is coated with
sour cream

Artichoke and Pimento Salad with Spanish Olives 14 ounces canned artichoke hearts, rinsed and drained 1/4 lb. pimentos, diced and drained 1/4 lb. Spanish olives, sliced
1/2 cup parsley, chopped
2 Tbs. roasted sunflower seeds
1/2 lb. packaged salad
1/2 cup Thousand Island dressing
1/2 cup cool herb croutons
Combine all ingredients, except croutons, in a salad bowl. Mix thoroughly. Serve with croutons.Per serving: cals 260, fat 18.4g, 60% cals from fat, chol 8mg, protein 6.5g, carbs 21.6g, fiber 7.3g, sugar 5.7g, sod 1026mg, diet points 5.8
=For twas not into my ear you whispered But into my heart Twas not my lips you kissed But my soul ~*~Angelique~*~
 

River Road Shrimp Stew
PREP TIME: 1 Hour
SERVES: 6
COMMENT:
This is the most popular of all shrimp dishes cooked in Bayou country. It is easy to prepare and is a must on every table during the Lenten season. Crawfish may be substituted as well. It is easy to prepare and, although similar to crawfish bisque, this dish may be completed in half the time.
INGREDIENTS:
2 pounds (80-90 count) shrimp, peeled and deveined
1 cup vegetable oil
1 cup flour
2 cups onions, minced
1 cup celery, minced
1 cup bell pepper, minced
2 tbsps garlic, diced
1/4 cup tomato sauce
1 quart shrimp stock or water
1 cup green onions, minced
1 cup parsley, chopped
salt and cayenne pepper to taste
Louisiana Gold Pepper Sauce to taste
METHOD:
A rich shrimp stock will certainly make this dish a winner. Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used. In a 2-gallon stock pot, heat oil over medium-high heat. Add flour and using a wire whip, stir constantly until dark brown roux is achieved. When brown, add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately 3-5 minutes. Add shrimp and cook until meat is pink and slightly curled. Stir in tomato sauce and slowly add shrimp stock stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add green onions and parsley and season to taste using salt and pepper. When done, serve over white rice with a few dashes of Louisiana Gold Pepper Sauce.

OYSTERS AND SPAGHETTI Prep Time: 1 Hour
Yields:  4 Servings
Comment:
This classic recipe comes from our friend Leah Chase just in time for Carnival and Lent. Rich and comforting, it’s no sacrifice at all to give up meat.
Ingredients:
1 pint fresh raw oysters (reserve liquid)
1 (12-ounce) package No. 4 spaghetti
½ cup vegetable oil
3 tbsps flour
½ cup diced onion
¼ cup diced celery
¼ cup yellow bell pepper
1 tbsp chopped garlic
½ cup water
1 tsp red pepper flakes
1 tsp paprika
1 sprig of thyme
¼ cup sliced green onions
1 tbsp chopped parsley
salt and black pepper to taste
Method:
Preheat oven to 375º F. Cook spaghetti according to package instructions. Drain well and place cooked spaghetti into a 9”x 13”-inch ovenproof dish. Set aside. In a large saucepan, heat oil over medium-high heat. Add flour and cook until light brown in color. Add onions, celery, bell pepper and garlic and sauté until vegetables are wilted. Add reserved oyster liquid and water and continue to simmer for 10 minutes. Blend in pepper flakes, paprika and thyme. Add oysters to mixture and simmer until oysters curl on sides. Add green onions, parsley and season to taste. Pour mixture over prepared spaghetti and bake for 10 minutes.

BOUDIN-STUFFED FRENCH-ROASTED CHICKEN
Prep Time: 2 Hours
Yields: 6 Servings
Comment:
In Cajun Country, the combination of unlikely ingredients is commonplace. Stuffing a chicken, turkey or wild duck with boudin, the premier sausage of this region, gives a special Louisiana touch to a traditional French dish. You can also prepare this flavorful chicken without the boudin.
Ingredients:
2 pounds Boudin Blanc
2 (3-pound) broiler chickens
¼ pound butter
¼ cup chopped basil
¼ cup chopped thyme
¼ cup chopped sage
1 tbsp chopped tarragon
2 tbsps minced garlic
salt and cracked black pepper to taste
8 sage leaves
dash of Louisiana hot sauce
Method:
Preheat oven to 375°F. Soften butter to room temperature and place in a large mixing bowl. Add basil, thyme, chopped sage, tarragon and garlic. Whisk until blended. Season inside cavity of chickens generously with salt and pepper. Remove casing from boudin and form into a ball. Divide boudin in half and place an equal amount in cavity of each chicken. Rub herbed butter over chicken, and gently lift skin of breasts and place a generous amount of butter under skin. Place 2 sage leaves under skin on each side of breasts. Season generously with salt and pepper. Add a dash of hot sauce. Tie legs together to keep them in place during cooking process. Place birds on a large baking sheet with a 1-inch lip. Roast uncovered 1–1½ hours, basting occasionally with drippings. Remove, place on a serving platter and let rest 15–20 minutes prior to carving. Garnish with whole fresh herbs.
Chef:John Folse

BANANA PUDDING PIE
Prep Time:  1 Hour
Yields: 8 Servings
Comment:
This comfort classic is a crowd-pleaser especially for the kids.  Prepare this sweet treat for a special occasion or just a weeknight surprise. It’s like love in a pie plate.
Ingredients:
1 (12-ounce) box vanilla wafers, divided
½ cup butter, melted
2 large bananas, sliced
2 tsps lemon juice
Vanilla Cream Filling (see recipe below)
4 egg whites
½ cup sugar
Method:
Preheat oven to 350º F.  Set aside 30 vanilla wafers. Pulse remaining vanilla wafers in a food processor until coarsely crushed. In a bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto the lip of a 9-inch pie plate. Bake for 10-12 minutes or until lightly browned. Remove and let cool completely, about 30 minutes. In a small bowl, combine banana slices with lemon juice.  Arrange slices evenly on the bottom of the cooled crust. Prepare vanilla cream filling, and spread half of the hot filling over bananas.  Top with 20 vanilla wafers and spread remaining hot filling over vanilla wafers. In a clean mixing bowl, beat egg whites at high speed until foamy. Add sugar, one tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges. Bake for 10-12 minutes or until golden brown. Remove from oven, and allow to cool 1 hour. Coarsely crush remaining 10 vanilla wafers, and sprinkle over top of pie.  Chill for 4 hours.
Ingredients for Vanilla Cream Filling:
¾ cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 tsp. crème de banana
2 tsp. vanilla extract
Method:
In a heavy-bottomed saucepan, whisk together sugar, flour, eggs, yolks and milk over a medium-low heat. Whisk constantly until it reaches the thickness of chilled pudding, about 8-10 minutes.  Remove from heat and stir in vanilla and crème de banana. Use immediately.
 

Velvet Shrimp
Contributor:
Serves: 6
Ingredients:12 oz uncooked pasta
1/2 cup Green Onions
1 clove garlic, minced
1 Tbsp Land O Lakes Whipped Light Butter 1 Tbsp seafood seasoning
1 pound shrimp
1 Tbsp all-purpose flour
1 1/2 cup fat-free half and half
3/4 cup shredded fat-free mozzarella cheese Cooking Instructions:cook linguine pasta according to pkg direction. Meanwhile, in a large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm. Combine flour and cream until smooth; stir into skillet, scraping up any browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture.

BISQUE OF JUMBO LUMP CRAB AND THREE LETTUCES
Prep Time: 1 Hour
Yields: 12 Servings
Comment:
The combination of these three lettuce flavors is incredible. This soup was created quite by accident, but has been one of the best creations ever to come out of our kitchen. A little Louisiana lump crabmeat sends it over the top.
Ingredients:
1 pound jumbo lump crabmeat
2 cups chopped romaine lettuce
2 cups chopped bibb lettuce
2 cups chopped red leaf lettuce
1 cup butter
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
1 cup sliced mushrooms
½ cup diced andouille sausage
1 cup flour
2½ quarts chicken stock
2 ounces sherry
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
salt and white pepper to taste
Method:
In a 2-gallon stock pot, melt butter over medium-high heat. Add lettuces, onions, celery, bell peppers, garlic, mushrooms and andouille. Sauté and stir constantly 5–10 minutes or until lettuces are wilted. Remove ingredients from stockpot and place in food processor with metal blade. Chop on high speed until vegetables are puréed. Return mixture to pot and bring to simmer. Whisk in flour, stirring constantly until white roux is achieved. Do not brown. Add chicken stock, one ladle at a time, stirring constantly. Pour in sherry and heavy whipping cream. Stir in green onions and parsley. Cook an additional 10–15 minutes. Stir in crabmeat and season to taste using salt and white pepper. If desired, garnish with julienned pieces of lettuce.

Looks like a kool site but right now I am not on much have some things going on in my head about some surgery I have to have done in April... Hope you have a great weekend!!!


< replied-to message removed by QT >

Have a gr8 Sunday

For twas not into my ear you whispered But into my heart Twas not my lips you kissed But my soul
~*~Angelique~*~

Welcome, Brenda Hilton,

Thanks for peeking in on us and introducing yourself. We are a nice group here, love just chatting, sharing a recipe, good news and, yes, even bad news. By sharing, we can help each other.

Have you tried our other QT? If not, here is the link to it and you can use a link there to go into the web site for us at Vittles and Voices.
http://www.quicktopic.com/34/H/MwtHNKN2vwuu

Please join us and we will certainly keep you in our prayers for your upcoming surgery. I, too, am facing another surgery on March 8. This time if for a frozen shoulder, possible tearing there and will have spurs scraped from the bursa. I'll be glad when it is over and I can get back to normal.

You will find some very good friends on our QT and some great recipes on this QT.

Lillian

Edited by author 02-24-2007 06:39 PM
Cajeta Cajeta Ingredients
1 1/2  cups sugar
2 cups goat milk
2 cups milk
1 teaspoon cornstarch
1 dash baking soda
 
Method
Place half the sugar in a small skillet and heat it over medium heat for about seven minutes, stirring it as it melts. It should be a medium  golden color and free of lumps. 
Remove from the heat. Combine the two milks and pour 1/4 of the milk into a bowl. 
Add the cornstarch and baking soda to the bowl and set aside. Add the remaining sugar to the remaining milk and place over medium heat. Stir occasionally, bringing it just to the boiling point.  Add caramelized sugar all at once, while stirring vigorously. 
Add reserved milk, cornstarch and baking soda, and stir well. Cook over low heat, stirring occasionally, for 50 to 60 minutes. During the last 15 minutes of cooking, Cajeta will begin to thicken. Stir more frequently at this point to prevent sticking.
NOTE: Cow's milk may be substituted for the goat' milk, but the flavor will be different.

Hi all,Thanks Lillian, FL for the nice welcome.thanks for your concern about my surgery.It is sort of personal but appreciate all your prayers...
I just inherited(Not spelled right) a new kitty yesterday. He is a Himalyan and gray so named him Smokey...he is a little spooky as the people who owned him had kids and I think they must have bothered him a lot.. he is sweet and purrs a lot!
Will go now,hope everyone has a great night...

Chicken Salad with Potatoes, Green Beans and Tarragon Dressing
1 pound (480 g) skinless, boneless chicken breasts
1 poind (480 g) small red potatoes, cooked
1/3 pound (180 g) green beans, stem ends pinched,
cut into 1 inch pieces, blanched in boiling water to cover
for 2 minutes and drained
1 4-ounce (120g) plum tomato, diced
tarragon dressing
1/4 cup (67 g) fat-free sour cream
1/4 cup (69 g) fat-free mayonnaise
2 teaspoons (10 ml) crushed dried tarragon
1 tablespoon (15ml) white wine vinegar
1/2 teaspoon (2.5ml )salt (optional)
freshly ground pepper, to taste
Place the chicken in a microwave safe dish with 1 tablespoon water. Cook at full power for 4-6 minutes turning once, covered with waxed paper, until done. Allow chicken to cool. Dice chicken into bite-size cubes and place into bowl.
Dice the potatoes and add to the chicken, along with the green beans and tomatoes. Whisk the sour cream, mayonnaise, tarragon, vinegar, salt (if using), and pepper in a small bowl. Fold into the chicken and vegetables. Refrigerate until ready to serve.
Per serving: 264 calories (6% calories from fat),
31 g protein, 2 g total fat (0.4 g saturated fat),
30 g carbohydrates, 4 g dietary fiber, 67 mg cholesterol, 203 mg sodium
Diabetic exchanges: 3 very lean protein, 2 carbohydrate
(1 1/2 bread/starch, 1 vegetable)

Diabetic/Individual Berry Cobblers with Puff Pastry Stars
(makes 4 servings)
Puff Pasty Stars
1/3 frozen puff pastry sheet, thawed
egg wash made from 3 tablespoons (15 ml) egg
substitute beaten with 1 tablespoon water
Berry Filling
2 cups fresh blueberries, blackberries or
raspberries, or a mixture of berries
1 tablespoon (15 g) grated orange zest
1 teaspoon (5 ml) fresh lemon juice
2 teaspoons (10 ml) cornstarch
sugar substitute equal to 1/4 to 1/2 cup
(60 to 120 g) sugar, or to taste
depending on tartness of berries
1 cup nonfat, sugar-free frozen yogurt
Preheat oven to 400° F.
Roll out puff pastry on a lightly floured work surface to 1/4-inch thickness. Cut out 8 star shapes with cookie cutter. Place on non-stick cookie sheet and freeze for 5 minutes.
Remove from freezer and brush top of stars with egg wash. Bake in middle of oven for 10 to 15 minutes until puffed and golden brown. Cool on a rack . Store in a airtight plastic bag at room temperature if made day before serving.
Place the berries in a large bowl. Add the orange zest, lemon juice, cornstarch, and sugar substitute. Divide the berries into 4 individual oven-proof 1 1/2-cup soufflé dishes. Bake for 20 minutes, until done. Cool slightly.
To assemble, top each cobbler with 2 pastry stars and 1/4 cup frozen yogurt. Serve immediately.
Per serving: 178 calories (28% calories from fat),
4 g protein, 6 g total fat (0.8 g saturated fat),
28 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 84 mg sodium
Diabetic exchanges: 2 carbohydrate (1 bread/starch, 1 fruit), 1 fat

Chicken & Stuffing Casserole
Warm your family inside and out with this all-in-one chicken dinner. You can assemble the casserole in the morning, refrigerate and then bake when you get home for an easy weekday dinner.
Recipe courtesy of Easy To Bake, Easy To Make recipe collection.
 
Ingredients
 
2 cups herb-seasoned stuffing mix, divided
 
2 tablespoons butter, melted
 
4 cups frozen mixed vegetables, thawed, well drained
 
2 cups shredded or cubed cooked chicken or turkey
 
4 cups low-sodium chicken broth
 
4 large eggs
Prep Time: 10 minutes
Baking Time: 40-45 minutes
Serves 6
Directions
1. Preheat oven to 400F. Coat a 13x9-inch baking dish with cooking spray.
2. Mix 2 tablespoons stuffing mix with melted butter in small bowl; set aside.
3. Combine remaining stuffing mix with vegetables and chicken in large bowl. Spread mixture in even layer in prepared baking dish.
4. Beat broth and eggs until blended; pour over chicken and stuffing. Sprinkle with reserved stuffing mix. Bake until custard-like and heated through, 40-45 minutes.
Per serving: 416 Cal.; 27g Protein; 13g Fat; 48g Carb.; 1,057mg Sodium; 190mg Chol.; 6g Fiber
Village Tips
*To make 2 smaller casseroles, prepare as directed in two 9- x 5-inch loaf pans. Bake 1 casserole at 400F for 30-40 minutes until heated through. Wrap the other tightly in foil and store in the freezer for a "rainy day." Thaw overnight in refrigerator and bake as directed.
*You can use any variety of frozen vegetables--such as baby green beans and carrots; broccoli, cauliflower and carrots; or stir-fry vegetables--it*s your choice!

Rainbow Easter Egg Cookies
Get the whole family in on the fun when decorating these dazzling cookies; the kids will love it! You*ll find dozens of other festive, seasonal choices in Best of the Village: Easter Recipes.
Recipe courtesy of Great American Home Baking Cookie Collection.
 
Ingredients
 
3 cups all-purpose flour
 
1 teaspoon baking soda
 
1/8 teaspoon salt
 
1 cup granulated sugar
 
1 cup (2 sticks) butter or margarine, softened
 
2 eggs
 
1 teaspoon vanilla extract
 
assorted colored sugars
 
1 can (16 ounces) prepared vanilla frosting
Prep Time: 20 minutes, plus chilling and decorating
Baking Time: 8-10 minutes per batch
Makes 3 dozen cookies
Directions
1. In a medium bowl, combine flour, baking soda and salt; set aside. In a large bowl, using an electric mixer set on medium speed, beat granulated sugar and butter until light and fluffy. Beat in eggs until well combined; stir in vanilla. Gradually stir in flour mixture until a soft dough forms. Shape dough into a ball and wrap in plastic wrap; chill for 2 hours.
2. Preheat oven to 375F. Lightly grease 2 baking sheets. On a lightly floured surface, roll out dough to an 1/8-inch thickness. Using a large egg-shaped cookie cutter cut out oval shapes; place shapes on prepared baking sheets. Bake cookies until lightly browned around edges, 8-10 minutes. Place baking sheets on wire racks; cool slightly. Transfer cookies to wire racks; cool completely.
3. Place sugars in a colorful pattern on a plate. Working with a few cookies at a time, cover cookies with vanilla frosting. Before the frosting sets, carefully invert cookie and press into sugar design on plate. Carefully lift and place on flat surface to set. Repeat with remaining cookies, changing the design on the plate, if desired.
Per cookie: 169 Cal.; 2g Protein; 8g Fat; 24g Carb.; 49mg Sodium; 25mg Chol.; 0g Fiber
Village Tips
* When creating the sugar pattern on the plate, use enough sugar so you won*t have to stop to add more. For best results and for variety, create several plates of different sugar designs instead of waiting for the sugar to run out.
*Short on time? Use store-bought sugar cookie dough instead of making your OWN__._,_.__

Lime-Steamed Salmon
Source: Better Homes and Gardens
Makes 3 servings
 
Prep: 15 minutes
Cook: 12 minutes
 
Ingredients
2 limes
1 pound salmon fillet, skinned and cut into 3 pieces about 1 inch thick
1 tablespoon grated fresh ginger
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons toasted sesame oil
2 cups trimmed baby (small) green beans (about 8 oz.) or one 9-ounce package frozen French-cut green beans
Lime wedges (optional)
 
Directions
1. Finely shred 2 teaspoons peel from the limes; set aside. Thinly slice limes and lay slices evenly in the bottom of a steamer basket. Place the fish in a single layer on top of the lime slices. Stir ginger, reserved lime peel, salt, and pepper into sesame oil; brush generously over fish.
2. Place fresh or frozen beans in the upper section of the steamer container. Steam the fish and beans according to the manufacturer�s directions for 12 to 15 minutes or until just cooked through. (If beans are not tiny, you may need to remove the fish and steam beans for an additional 4 to 5 minutes.) Let stand 1 minute.
3. To serve, arrange beans in a serving dish; remove fish from lime slices and arrange fish on top of beans. If desired, serve with lime wedges. Makes 3 servings.
Conventional Method: Shred lime peel and stir oil mixture together as above in Step 1. In a small saucepan place fresh or frozen green beans in a small amount of boiling salted water. Return to boiling; reduce heat . Simmer, covered, for 15 minutes (5 to 6 minutes for frozen beans). Drain well. Meanwhile, place 4 cups water in a very large skillet. Bring to boiling; reduce heat. Place lime slices and salmon in a steamer basket. Brush with oil mixture as above in Step 1. Carefully place steamer basket into skillet. Cover and steam over gently boiling water about 10 minutes or until fish flakes easily. Serve as above.

Individual Ham, Cheese and Veggie Frittatas
breakfast
POINTS® Value: 2
Servings:  8
Preparation Time:  15 min
Cooking Time:  0 min
Level of Difficulty:  Easy
 
Whip up a batch of these mini frittatas on a Sunday night and you've got breakfast ready to go for the work week. Just pop them in the microwave for a few seconds and enjoy.
Ingredients
2 sprays cooking spray
1 pound frozen hash brown potatoes, thawed
4 large egg(s), beaten
1 Tbsp fat-free skim milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 oz cooked lean ham, finely chopped
1/8 cup sweet red pepper(s), finely chopped (2 Tbsp)
1/8 cup green pepper(s), finely chopped (2 Tbsp)
2 Tbsp onion(s), finely chopped
1/2 cup low-fat shredded cheddar cheese
Instructions
Preheat oven to 350°F. Coat 8 muffin tin holes with cooking spray. Spread potatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes.
Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper. Add ham, peppers, onion and cheese to bowl; mix to combine.
Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole). Pour about 1/4 cup of egg mixture into the center of each muffin hole.
Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving. Yields 1 frittata per serving.

Pickled Beets and Eggs
  ======================
    1 (16-ounce) can sliced beets, drained, liquid reserved
    1/2 cup sugar
    1/2 cup cider vinegar
    6 whole black peppercorns
    6 whole allspice berries
    6 hard-boiled eggs, shelled
    1 small onion, sliced
  Combine reserved beet liquid, sugar, vinegar, peppercorns and
allspice in medium nonaluminum saucepan. Bring to boil over medium
heat, stirring until sugar dissolves; remove from heat. Add eggs and
onion and turn to coat completely. Add beets. Cover pan and
refrigerate until eggs are deep pink color, turning occasionally,
about 8 hours. (Can be prepared 2 days ahead.)
  Drain juices. Cut eggs lengthwise in half. Arrange beets and onion
on plate. Top with eggs and serve.

Bacon Cheeseburger Meatloaf Recipe courtesy Paula Deen
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients,
mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4-cup
ketchup mixture into meat mixture, reserving remaining ketchup
mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a
loaf and place on a rack in a broiler pan. Spread remaining ketchup
mixture over loaf. Bake 40 minutes. Top with French fried onions;
bake another 10 to 15 minutes, or until meat is no longer pink.
Yield: 1 (9 by 5-inch) loaf

Potato Pancakes with 3 Toppings
Serve these cakes warm at a cocktail party, and let your guests choose their toppings.
Makes 16 to 20 pancakes
8 cups (loosely packed) frozen shredded potatoes
4 eggs, lightly beaten
1/2 cup flour
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Vegetable oil for frying
Toppings (recipes below)
Combine potatoes, beaten eggs, flour, salt and pepper in a large bowl and stir well, until flour is no longer visible. Heat 1 inch of vegetable oil in a large skillet, and use a 1/4 cup measure to scoop three piles of potato mixture into hot oil. Let fry on medium-high heat about until golden brown, about 3 minutes. Turn cakes and press down with a spatula, flattening them as much as possible. Fry until golden brown, and remove onto paper towels. Repeat with remaining potato mixture. Serve pancakes immediately, or store refrigerated until ready to serve, and reheat in a 350° F. oven for 10 minutes.
Toppings:
=====Black Forest Ham & Sauerkraut: Combine 2 cups sauerkraut in white wine, drained, and 4 slices of Black Forest ham, sliced into strips. Add 3 tablespoons light olive oil and 1 teaspoon sweet mustard. Add 1 teaspoon fresh thyme. Stir gently and serve.
=====Smoked Salmon & Spicy Crème Fraiche: Combine 6 ounces smoked salmon, 1 finely diced large scallion, 1/4 cup crème fraiche, 1 tablespoon creamy horseradish, and 1 teaspoon minced fresh dill. Stir gently and serve.
=====BBQ-Curry Chicken: Combine 3 tablespoons German curry ketchup, 3 tablespoons barbecue sauce, and 2 tablespoons balsamic vinegar in a saucepan. Add the shredded meat of 2 cooked boneless, skinless chicken breasts. Cook on low heat, stirring occasionally, until warm throughout

Herb and nut crusted salmon fillets
Recipe By     :
Serving Size : 4     Preparation Time :0:00
Categories   : salmon
    Amount Measure       Ingredient -- Preparation Method
--------  ------------  ----------------------
    140           grams Whole Meal Bread
    50             grams walnuts -- (2 oz) roughly chopped
  3               tbsp chopped fresh parsley
  3               tbsp chopped fresh chives
  1             medium orange -- finely grated zest
                                                a generous pinch of nutmeg -- preferably freshly grated
  85             grams butter -- (3 oz)
    700           grams salmon fillets -- (175g/6oz each 4 fillets)
  1               tbsp peppercorns -- freshly ground, or
  1               tsp ground black pepper
  1                     egg yolk -- beaten
                                                bought tarter sauce (optional)
                        broccoli -- to serve
1 MAKE THE CRUST
Preheat the oven to 200 C/Gas 6/fan oven 180C Whizz the bread in a food processor to make crumbs. Mix with the walnuts, herbs, orange zest and nutmeg. Melt the butter over a medium-high heat. When the foam has subsided, stir in the crumb mixture and cook until the butter is absorbed and the crumbs are beginning to brown. Set aside and allow to cool slightly.
2 PREPARE THE SALMON
Rub the flesh with the ground pepper Put skin-side down on a baking tray.
3 COOK THE SALMON
Brush the top of the salmon with the beaten egg yolk and press on the crumbs. Bake for 15-20 minutes until tie fish is opaque and the crumbs are crisp. Serve with tarter sauce and if using broccoli.
Description:
    "This recipe is adapted from salmon by Maxine clark (ryland peters and small 8 pounds 99)it is full of inspirational ideas both traditional and modern" Source:
    "B.B.C. GOOD FOOD"
S(mc formatted by):
    "chef dave"
Copyright:
    "DECEMBER 2001"
Start to Finish Time:
    "0:45"
                                                                        - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 476 Calories; 32g Fat (59.5% calories from fat); 40g Protein; 9g Carbohydrate; 3g Dietary Fiber; 191mg Cholesterol; 299mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat.
NOTES : Great made with cod fillets too

Salmon with Tomatoes
The natural, delicious flavor of salmon is enhanced with a delicate blend of spices, a little butter, and Parmesan cheese.
 
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 4 servings
INGREDIENTS
1 cup uncooked long grain white rice
2 cups water
2 1/2 tablespoons garlic oil
2 (6 ounce) fillets salmon
salt and pepper to taste
1/2 teaspoon dried dill weed
1/4 teaspoon paprika to taste
2 fresh tomatoes, diced
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce
DIRECTIONS
In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.
Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.

Salmon Fettuccine
1 can (7 1/2 oz.) Alaska salmon
2 Tbs butter
1/4 cup flour
2 1/2 cups hot low-fat milk
2 Tbs sherry
2 Tbs sliced green onions
3/4 tsp Dijon mustard
3/4 tsp dill weed
Black pepper, to taste
8 oz. fettuccine noodles
1 Tbs chopped parsley
Drain and flake salmon. Set aside. Melt butter in a
medium saucepan over medium heat; Remove from heat and
whisk in flour. Cook, stirring constantly, for 2-3
minutes. Whisk in milk and sherry; cook, stirring
frequently, for 15 minutes. Stir in flaked salmon and
remaining ingredients except fettuccine and parsley; cook
2-3 more minutes, until heated through. Meanwhile, cook
pasta according to package directions; drain and place on
serving platter. Spoon sauce over pasta and sprinkle with
parsley to serve. Makes 4 appetizer servings or 2 main
dish servings.
Nutrients Per Serving (calculated for main dish serving):
Calories: 877; Protein: 48.4 g; Carbohydrates: 113 g; Fat-
Total: 23.1g; Cholesterol: 86 mg; Sodium: 952 mg; Dietary
Fiber: 8.48 g

Alaska Salmon Chowder
1 can (7 1/2 oz.) Alaska salmon
1/2 cup each chopped onions and chopped celery
1 clove garlic, minced
2 Tbs butter
1 cup each diced potatoes and diced carrots
2 cups low salt chicken broth
1/2 tsp thyme
1/4 tsp black pepper
1/2 cup chopped broccoli
1 can (13 oz.) low-fat evaporated milk
1 pkg. (10 oz. ) frozen corn kernels, thawed
Minced parsley
Drain and flake salmon, reserving liquid. Saute onions,
celery and garlic in butter. Add potatoes, carrots,
reserved salmon liquid, chicken broth and seasonings.
Simmer, covered, 20 minutes, or until vegetables are
nearly tender. Add broccoli and cook 5 minutes. Add flaked
salmon, evaporated milk and corn; heat thoroughly.
Sprinkle with minced parsley to serve. Makes 6 servings.
Nutrients Per Serving:
Calories: 238; Protein: 15.6 g; Fat-Total: 5.71 g;
Carbohydrates: 33 g; Cholesterol: 21.9 mg; Sodium: 552 mg;
Dietary Fiber: 4.26 g

MOLASSES CRINKLES
3/4 c. shortening
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
Mix first four ingredients well. Stir in the remaining ingredients. Chill dough. Heat oven to 375 degrees. Roll dough into balls the size of walnuts. Dip the tops in sugar. Place three inches apart on greased cookie sheet. Sprinkle each cookie with 2 or 3 drops of water for a cracked surface. Bake 10-12 minutes (just until set, but not hard.)

Salmon and Spinach Soup( Gluten Free)
2 Tbs (30 ml) ghee or GF margarine of choice 1 medium onion, finely chopped
4 - 6 cups (1 - 1.5 L) chicken stock
1 lb (450 g) smoked salmon, thinly sliced 3 - 4 cups (750 ml - 1 L) chopped fresh spinach leaves Salt and freshly ground pepper to taste Heat the butter in a large pot over moderate heat and saute the onions until tender but not brown, about 10 minutes. Add the chicken stock and bring to a simmer. Add the remaining ingredients and simmer gently for 5 minutes.
Serves 4 to 6.

Salmon Stuffed Potatoes
1 can (71/2 oz.) Alaska salmon
4 baking potatoes, about 7 oz. each
1 cup shredded Monterey Jack cheese
1/4 cup milk
1 egg, beaten
2 Tbs butter
2 Tbs minced onions
2 Tbs diced green chiles
1/8 tsp black pepper
Drain and flake salmon. Set aside. Pierce potato skins several times with a fork. Place in microwave oven. Cook on HI power, 20 minutes, or until tender, turning halfway through. Cut a slice off top of each potato. Scoop out inside, leaving 1/4-inch shell; set aside. Blend potato pulp with 1/2 cup cheese, flaked salmon and remaining ingredients. Spoon mixture into potato shells. Bake at 350F or microwave on high power for 4 - 5 minutes, or until heated through. Sprinkle with remaining cheese and microwave on HI power, 45 seconds, or until cheese is melted.
Makes 4 servings.
Nutrients Per Serving:
Calories: 469
Protein: 24.3 g
Carbohydrates: 52.8 g
Fat-Total: 18.1 g
Cholesterol: 110 mg
Sodium: 599 mg
Dietary Fiber: 4.86 g

Sour Cream Limas
1 lb. dried baby limas
4 cups water
1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup molasses
2 Tbs yellow mustard
1/2 tsp salt
1 cup sour cream
Rinse beans and drain. Combine all but sour cream in
crockpot. Cover and cook on low for 8 hours. Stir beans,
cover again and continue cooking on low for about 4 more
hours or until tender. Stir in sour cream. This is a good
overnight recipe. You can cook the first 8 hours,
refrigerate, and cook the next 4 hours (let set out for
about 1/2 hour before putting back in cooking unit)
before dinner, adding 1/2 hour more for chilled pot and
contents. Then add sour cream before serving

Orange Rosemary Salmon
Ingredients
1 spray Pam Original Canola Cooking spray 3 lb. salmon fillet
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground
3 Tbs. lactose-free Fleischmann's Unsalted stick margarine
3 Tbs. light brown sugar, firmly packed
1/3 C. orange juice, freshly squeezed
2 tsp. lemon juice, freshly squeezed
1/2 large fish bouillon cube
1 Tbs. chopped fresh rosemary leaves
1 tsp. chopped fresh thyme leaves
1/4 tsp. salt1 tsp. finely chopped garlic (about 1 large clove)
1 Tbs. orange juice, freshly squeezed (optional)
Directions
Pre-heat oven to 350 degrees
and spray casserole dish with Pam.
Rinse fish in salted water (see note below), pat dry and place fillets onto prepared baking dish. Lightly season with salt and black pepper.
In small saucepan over medium-high heat, place margarine, brown sugar, juices,
1/2 fish bouillon cube, chopped herbs and salt.
Press bouillon cube with a fork to dissolve. Bring sauce to a medium boil.
Once sauce becomes syrupy,
stir in garlic and remove from heat.
Drizzle sauce over the salmon,
reserving at least 2-3 Tbs. of sauce for later.
Bake salmon uncovered for 12-15 minutes
or until opaque throughout.
Remove from oven and change setting to broil. Meanwhile, drizzle remaining sauce
on top of baked salmon and place on top oven rack. (If sauce has become too thick,
add an additiona l Tbs. of orange juice and stir.)
Broil salmon for 1 to 2 minutes,
or just until it begins to brown on edges.
Remove from oven and serve immediately.
Garnish with a sprig of fresh rosemary.
A Great Vegetable Is Suggested
To Be Served With The Fish
Note: Rinsing Fish:
To avoid bland, watery-tasting fish,
always rinse your fish in salty water.
Add salt to large bowl half-full of water (about 1 1/2 Tbs. salt with 6 C. water).
Briskly dunk fish into salted water, rubbing the surface to remove scales and other debris. Then gently pat fillets dry with paper towels and transfer to plate.
Season and cook according to directions.
Variations: Don't substitute the freshly squeezed
orange juice for some prepackaged store-bought variety. The thyme and black pepper aren't absolutely essential, but everything else is. Do Not Use Brown Suger.
Tips: The orange-rosemary glaze should be thick prior
to ladling over the fish.
Most of the glaze runs off while baking, so it's important to reserve a little extra sauce to add at the end.
Yield: 6 servings

Baked Haddock with Oyster Stuffing
FoodReference.com
THE BOSTON COOKING-SCHOOL COOK BOOK
By Fannie Merritt Farmer (Boston, 1896)
Remove skin, head, and tail from a four-pound haddock. Bone, leaving in large bones near head, to keep fillets in shape of the original fish. Sprinkle with salt, and brush over with lemon juice. Lay one fillet on greased fish-sheet in a dripping-pan, cover thickly with oysters, cleaned, and dipped in buttered cracker crumbs, seasoned with salt and pepper. Cover oysters with other fillet, brush with egg slightly beaten, cover with buttered crumbs, and bake fifty minutes in a moderate oven. Serve with Hollandaise Sauce. Allow one pint oysters and one cup cracker crumbs.
Courtesy of _FoodReference.com_

Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh
uncontrollably,and never regret anything that made you smile...
~*~Angelique~*~

Baked Salmon With Tomatoes, Spinach & Mushrooms
4 salmon fillets (4 oz. each)
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomato, chopped
1/3 cup Kraft Special Collection Sun-Dried Tomato Vinaigrette
Dressing
PLACE salmon fillets, skin sides down, in 13x9-inch baking dish
sprayed with
no stick cooking spray.
MIX remaining ingredients until well blended; spoon over salmon.
BAKE at 375°F for 20 to 25 minutes or until salmon flakes easily
when tested
with fork.
Makes: 4 servings

Dublin Lawyer
This dish is delicious and traditional - a happy combination - though its expensive ingredients make it a rare treat rather than an
everyday affair. For the best flavor the fish has to be freshly
killed just before cooking. Plunge a sharp knife into the cross on the back of the head. Slice in half lengthwise and crack open the claws. Remove all the flesh and cut into large chunks. Keep both halves of the shell for serving.
1 live lobster, about 2 lb
1/2 cup butter
1/2 cup Irish whiskey
1/2 cup whipping cream
salt and pepper
(serves two)
Toss the lobster meat in foaming butter over a medium heat for a few minutes until cooked. Take care that the butter does not burn. Add the whiskey and when it has heated up set light to it. Pour in the cream, heat through and season.
Serve in the half shells with plainly boiled fine beans.
From the Appletree Press title: A Little Irish Cookbook.

Crazy-Creamy Crab Stuffed Mushrooms
(Entire recipe: 135 calories, 3g fat, 975mg sodium, 12g carbs, 2g fiber, 4g sugars, 16g protein = 3 Points)
Ingredients:
12 small-to-medium-sized (1 - 2" wide) brown mushroom caps (stems removed) 2 oz. drained white crabmeat
2 tbsp. celery; minced
2 tbsp. red pepper; minced
1 wedge The Laughing Cow Light Cheese (any Light flavor) 1 tbsp.
fat-free sour cream
1 tbsp. fat-free cream cheese
2 tsp. fat-free cheese flavor sprinkles (like the ones by Molly
McButter) Directions:
Preheat oven to 375 degrees. Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray. Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps. Place in the oven for 10 - 12 minutes, until hot. Enjoy

MICHAEL'S FAVORITE BANANA PANCAKES WITH COCONUT SYRUP
Printed from COOKS.COM
BANANA PANCAKES:
1 c. pancake mix
3/4 c. milk
1 tbsp. oil
1 egg, whipped
1 ripe banana, chopped
COCONUT SYRUP:
1 c. sugar
1/2 c. water
2 tbsp. butter
1 tsp. coconut extract
FOR PANCAKES: Mix all ingredients together just until blended. Cook as usual. For syrup; combine sugar, water and butter and bring to a boil; boil 5 minutes. Remove from heat and stir in flavoring. Serve over warm pancakes.

COCONUT FLAVORED PANCAKE SYRUP
Printed from COOKS.COM
1 c. sugar
1 c. light Karo
Boil sugar and Karo together until sugar is dissolved. Take off heat and add 1 cup cream and 1 teaspoon coconut flavoring. Keep in refrigerator.

Lazy Fudge
> 1 bag cream drops
> 1 cup peanut butter
>
> Melt cream drops with peanut butter in the
> microwave, Spread in an 8-
> or 9-inch square dish to cool. Cut into squares.
>

Baby Artichoke Calvados Sauté
Recipe By     :
Serving Size : 24   Preparation Time :0:00
Categories   :
    Amount Measure       Ingredient -- Preparation Method
--------  ------------  ----------------------
    10           pounds California artichokes -- small 4 to 5 per
serving, depending on size
    6             pounds pork loin scallops
  1             pound -- ¥
    8             ounces clarified butter
    3             pounds apple slices with peel -- bite size
  10           ounces green onion -- thinly sliced
  2       tablespoons garlic -- minced
    4       tablespoons sage leaves -- chopped
  12           ounces Calvados or apple brandy
                                                chicken stock as needed
                        salt to taste
                        sage springs for garnish
Wash artichokes. Remove outer leaves from baby artichokes until pale green leaves appear, trim stems and top quarter. Cut into halves and dip in acidified water to preserve color. Set aside.
Individual Servings: Sauté 4 ounces pork scallops in 1 ounce butter until lightly browned, remove from pan and hold warm. Place 8 to 10 artichokes halves in pan and sauté 5 minutes. Add apples and cook until just tender. Add onions, garlic, sage and Calvados, toss together 1 minute. Add chicken stock to moisten. Season to taste with salt. Arrange pork scallops on heated serving plate with Baby Artichoke Calvados Sauté. Garnish with sage sprig.
Source:
"Chef 2 Chef"
                                                                        - - - - - - - - - - - - - - - - -
  - -
Per Serving (excluding unknown items): 87 Calories; 9g Fat (94.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 2 Fat.

Raspberry-Ginger Cobbler
Rich Butter Pastry (see recipe below)
4 cups fresh or frozen unsweetened raspberries 3/4 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons finely chopped crystallized ginger 1 tablespoon vanilla 1 egg yolk
1 teaspoon water
2 teaspoons brown sugar
1 teaspoon finely chopped crystallized ginger &#A0; French vanilla ice cream or creme fraiche (optional)
Prepare Rich Butter Pastry. On a floured surface, roll 1 dough disk from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Starting at one side, unroll pastry over a 9-inch pie plate. Ease pastry into the plate without stretching it (stretching pastry causes it to shrink while baking). Trim pastry even with rim of pie plate. Chill the pastry-lined pie plate in the refrigerator or freezer while preparing the filling.
For filling: In a medium bowl, combine raspberries, the 3/4 cup brown sugar, the 1/3 cup flour, the 2 tablespoons crystallized ginger, and the vanilla. Gently toss berries until coated. (If using frozen raspberries, let mixture stand about 45 minutes or until fruit is partially thawed but still icy.)
Remove the pie plate from refrigerator. Remove remaining dough disk from refrigerator. Roll into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Stir berry mixture; transfer berry mixture to the pastry-lined pie plate. Place pastry on filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as directed.
In a small bowl, whisk together egg yolk and water. Lightly brush top with the egg mixture. Sprinkle with 2 teaspoons brown sugar and 1 teaspoon crystallized ginger. To prevent over browning, cover edge of the pie with foil. Bake in a 400 degree F oven for 20 mins (or 30 mins for frozen). Remove foil. Bake for 20 to 25 mins more or until filling in center is bubbly and pastry is golden. Cool on a wire rack. Serve with ice cream or creme fraiche
Makes 8 servings
Rich Buttery Pastry: Cut 3/4 cup cold butter into small pieces. Place in the freezer while preparing the pastry. In a medium bowl, stir together 2 cups all-purpose flour, 1 tablespoon sugar, and 3/4 teaspoon salt. Using a pastry blender, cut butter into flour mixture until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour
mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of ice water at a time, until all of the flour mixture is moistened (6 to 7 tablespoons ice water total). Using your fingers, gently knead the dough just until a ball forms. Divide dough in half. Using your hands, flatten each piece of dough into a 6-inch disk. Wrap each dish in plastic wrap and chill for 30 to 60 mins or until dough is easy to handle.
The "fondest, lasting memories" don't necessarily come from "major moments" in life. The making of a memory simply happens.

KIDS CAN MAKE CHOCOLATE FUDGE
&#A0;1 (12 oz.) pkg. semi-sweet chocolate
&#A0;&#A0;chips
1 c. chunky peanut butter
3 c. miniature marshmallows
3/4 c. raisins
Foil line 8 inch square pan. Microwave chocolate and peanut butter 3 minutes on 60% or until melted. Fold in remaining ingredients; pour into pan and chill until firm. Makes approximately 2 dozen blocks.

EASTER PINEAPPLE TORTE
&#A0;--CHOCOLATE CRUMB CRUST:--
24 oreos, crushed
1/4 c. margarine, melted
&#A0;&#A0;Mix together and press into springform 9 inch pan. Set aside. -- FILLING:--
8 oz. cream cheese, softened
1 1/4 c. sugar
1/2 tsp. grated lemon peel
15 1/4 oz. can crushed pineapple in
&#A0;&#A0;&#A0;&#A0;&#A0;&#A0;own juice
8 oz. can pineapple tidbits
2 env. unflavored gelatin
2 1/4 c. whipping cream, whipped
&#A0;&#A0;Drain pineapple juice into sauce pan. Sprinkle gelatin over juice. Place over low heat and stir until gelatin is dissolved. Blend cream cheese with sugar and lemon peel. Add crushed pineapple to mixture. Add gelatin to mixture. Thoroughly fold in whipping cream. Pour over crust. Chill at least 5 hours or overnight. Remove sides and garnish with mint or cookie crumbs or pineapple tidbits.

IRISH OMELETTE
4 large eggs
1 large mashed potato
some lemon juice
1 Tablespoon of Chives
Salt and Pepper
1 Tablespoon of Butter
Separate the eggs and beat the yolks. Add then to the mashed potato, mixing thoroughly and then add the lemon juice, chives, and salt and pepper. Melt the butter in a pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden and then run under the broiler to finish and puff it up. Serve immediately Serves 2
=
Traditional St. Patrick's Day Meal
1 head of cabbage
1 1/4 to 2-pounds Smithfield bacon (a dry salt-cured, hickory smoked bacon) Salt and pepper to taste
2 teaspoons of butter
Place unwrapped bacon in 5-quart pot of cold water; bring to a boil and drain. Cover bacon with fresh cold water, bring to a boil, then simmer for 25 mins per pound of bacon. Remove outer leaves of cabbage, cut in half, core, and add to bacon and water for last 20 minutes of simmering time. Remove bacon and chop into small pieces. Drain cabbage, chop and season with salt and pepper. Mix cabbage, bacon and butter together, and serve with a side of boiled potatoes for true Irish fare. Enjoy! Serves 4 to 6
=
DUBLIN CORNED BEEF AND CABBAGE
5 pounds of Corned beef brisket
1 large onion with 6 cloves embedded
6 peeled and sliced carrots
8 new potaotes, peeled and cubed
Some dried thyme
A bunch of Parsley
2 Heads of Cabbage, quartered
Sauce:
Half pint of whipping cream
3 tablespoons of prepared horseradish
Boil the beef, onion, carrots, potatoes, thyme and parsley in a pot of water. Simmer anc cook for 3 hrs.Remove sediment and the thyme, parsley and onion.Add the cabbage and simmer for a further 20 mins or until the cabbage is cooked. Remove the meat and divide into pieces. Remove and season the cabbage heavily with black pepper. On a large plate surround the beef with the cabbage, carrots and potatoes. Prepare the horseradish sauce by whipping the cream and adding to the horseradish.
=
Irish Potato Casserole
8-10 medium potatoes
8 ounces cream cheese, softened
8 ounces sour cream
½ cup butter, melted
2 teaspoons salt
1 clove garlic
¼ cup chopped chives
Peel, cut and broil potatoes until tender; mash with electric mixer. Beat in cream cheese, sour cream, butter, salt and garlic. Stir in chives by hand. Place in oblong baking dish and refrigerate overnight or for several hrs.Bake at 350° F uncovered for 30 mins or until thoroughly heated.
=
Irish Stew
1 pound lean mutton pieces
1 pound carrots
1 pound onions
1 pound potatoes
salt & pepper
pinch of thyme
Place the mutton with thyme in a saucepan and add cold water to cover.Bring slowly to the boil and simmer for one hr.Add onions,potatoes, carrots all peeled. Season with salt and pepper. Continue cooking until vegetables are tender. Adjust seasoning. May be served alone or with cooked green cabbage or sprouts.Serves 4
=
Dublin Coddle
1 pound bacon slices
2 pounds pork sausages
Some bacon fat or oil
2 large onions, sliced
2 cloves garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string black pepper hard cider (apple wine) or apple cider
fresh parsley, chopped for garnish
Lightly fry the bacon until crisp. Place in a large cooking pot. Brown the sausages in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hrs over moderate heat, do not boil. Garnish with chopped parsley. Serves 6
=
STEAK AND GUINNESS PIE
12 inch Pie pastry
1 or 2 pounds of Round steak
1 tablespoon of Flour
1 tablespoon of Brown sugar
1 tablespoon of Raisins
5 medium size onions
1 bottle of Guinness stout (not the 'draught' variety) 8 slices of bacon 3 tablespoon of shortening/butter
Some Chopped parsley
Dice the steak, cover with flour and brown, with the bacon, on a medium heat using the butter. Peel and chop the onions and brown over a good heat. Add to the meat in a caserole dish.
Add raisins and brown sugar and Guinness. Cover the dish, simmer and cook over a lowish heat for 2.5 hrs. Add water of the gravy mixuture starts to thicken excessively. Coat a pie dish with half of the pastry and bake. Add the Meat and Gravy mix when cooked and place the remaining pastry on top and bake for 10 mins or until golden brown. Serve with potatoesand vegtables.Makes 1 pie - 4 servings = IRISH ROAST PORK WITH STUFFING
2 pounds of good quality pork tenderloin or lean pork chops 2 tablespoons of butter
2 tablespoons of apple cider or water if preferred Pinch of salt and pepper
First make some Irish Potato Stuffing
(see recipe below)
Lightly salt and pepper the Meat coating it with the butter. Place in a dish and cover with foil. Bake at 350 Farenheit for 1.5 hrs.Serve with the stuffing and fresh cooked vegtables. Serves 6
=
IRISH POTATO STUFFING Makes 6 portions of stuffing 4.5 large potatoes, boiled or steamed and coarsely mashed, not overcooked
Large portion of butter
1 large onion
2 large cooking apples, chopped
Good handful of herbs: chopped fresh sage and thyme Salt and pepper
Add the butter to the potato. Chop the onion well and add to the mixture. Stir in the apples, herbs salt and pepper. Stir well. Cook with chosen meat.
=
IRISH POUND CAKE
.5 lb of Butter
.5 lb of Sugar
9 oz of flour
4 large eggs
Half a lemmon rind, grated
.25 teaspoon of baking powder
.5 lb of sultananas
.5 lb of currants
2 oz of red cherries
2 oz of chopped almonds
2 tablespoons of Irish Whiskey
Mix 1 egg and the sugar in a bowl and then add the lemon rind. Add the other eggs, mixing very well. Sieve the flour and baking powder into the mixture and then add the fruit, mixing well. Transfer the mix into a cake tin coated in butter. Garnish the top with the chopped almonds. Bake for 2.5 hrs in moderate oven heat. When cooked (the cake will begin to shrink away from the side of the tin) remove from oven and coat the top with the whiskey leave to cool completely before serving.
=
LEMON CURD
8 tablespoons of unsalted butter
1 cup of white sugar
1 cup of fresh lemon juice
8 large egg yolks
2 tablespoons of grated lemon peel
Mix all of the ingredients except the lemon peel, in a saucepan.Stirring well cook over a very low heat.Dont let the mixture boil or the eggs will curdle and be ruined.Cook until a creamy consistency is reached.Pour into a small desert bowl and garnish with the lemon peel.Allow to cool and then serve.Serves 2

NEW ORLEANS CARAMELS
Printed from COOKS.COM
2 cups black strap molasses
1 cup brown sugar
1 cup heavy cream
1/4 lb. unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla
Boil all ingredients together until they harden in cold water. Stir in vanilla. Pour into a buttered flat baking dish and cut into small squares when nearly cold

Easter Egg Recipes
Chocolate Easter Eggs
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened     2 1/2 pounds
confectioners' sugar
1 cup creamy peanut butter (optional)
1 cup flaked coconut (optional)
1 cup unsweetened cocoa powder (optional) 2 cups semisweet chocolate pieces
2 tablespoons shortening or vegetable oil (optional) In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet. Refrigerate until hard, at least an hr.Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in some of the shortening or oil until it thins. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hr to harden.
=
CHERRY NUT EASTER EGGS
1/2 cup milk
1/2 stick butter or margarine
2 (3 ounce) packages vanilla pudding and filling (not instant) 1 (9 ounce) jar maraschino cherries
1 cup finely chopped pecans or walnuts
1 to 2 pounds confectioner's sugar
1 pound chocolate; melted
Cut cherries in half, and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency. Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hrs until firm. Melt chocolate being careful not to scorch it. Frost egg with melted chocolate. Decorate with butter cream icing.
=
BABY SIZED EASTER EGG CENTERS
Yield: 100 Servings
1 c Sweetened condensed milk
2 lb Powdered sugar; approximately
1/2 lb Butter
1 1/2 ts Vanilla
Mix sugar & condensed Milk, Butter, Vanilla together (The amount of sugar depends on how much can be worked into the mixture). When well mixed, form into 100 balls (or tiny egg shapes). You can dip these into chocolate coating or colored coating .
Note: These can be made into Candy Easter Egg Centers or just used as a
regular creamy center for making Bon Bons! Note: you may also add Flavoring or coloring to the above recipe!
=
Buttercream Easter Eggs
1 (8 oz.) pkg. cream cheese
1/4 lb. butter, creamed
1 tsp. vanilla
2 boxes confectioners sugar
12 oz. chocolate chips or semi-sweet chocolate melts Mix the cream cheese, butter and vanilla together until well blended. Mix in the confectioner's sugar. Place mixture in refrigerator for at least 2 hrs.Roll the mixture, a small amount at a time into small egg shapes and place in refrigerator again for at least an hr. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each cream egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.
=
Chocolate Covered Easter Eggs
2 lbs. confectioners' sugar
1 stick oleo
8 oz. cream cheese
COATING
1 pkg. chocolate chips
1 cake paraffin wax
Soften oleo. Cream together oleo and cream cheese. Add confectioners' sugar and any additional flavorings. Shape into eggs. Place on cookie sheet lined with waxed paper. Chill in refrigerator at least 2 hrs or overnight. Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate mixture to coat.
Yield:approx 2 dozen small eggs.
=
Chocolate Covered Peanut Butter Balls
1 cup butter or margarine
1/2 cup creamy peanut butter
1 (16-ounce) package powdered sugar, sifted 1 cup chopped unsalted peanuts
1 teaspoon vanilla extract
6 (2-ounce) squares chocolate candy coating, melted Combine butter and peanut butter in a microwave-safe bowl. Microwave at HIGH for 1 to 2 mins or until ingredients are melted; stir well.Stir in sugar, peanuts, and vanilla until blended. Shape mixture into 1-inch balls. Dip each ball in candy coating; place on wax paper to dry. Store in airtight containers.Yield: about 6 dozen.
=
Chocolate Cream Easter Eggs
1 pkg. Betty Crocker white frosting mix
5 tbsp. soft butter
3 tbsp. flour
2 tbsp. hot water
1/2 cup candied fruit or 1/2 nuts, chopped (optional) Chocoate Fudge Frosting mix
Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts.
Knead 20-30 times on board lightly dusted with confectioners sugar. Divide and shape into 8 eggs chill.Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top. (Recipe is on the box.) Keep frosting mix over hot water while dipping the eggs. Decorate with white frosting mix tinted with pastel colors
=
Coconut Cream Easter Eggs
1 lb. butter - softened
8 oz. cream cheese - softened
1 1/2 tsp vanilla
1/4 tsp. salt
15 oz. flaked coconut (2 bags)
2 lbs. confectioners sugar
12 oz. semi-sweet chocolate chips or chocolate melts. Mix butter and cream cheese together. Add confectioners sugar, salt and vanilla and mix well. Add coconut and stir until well blended. Place mixture in refrigerator for at least an hour. Shape mixture into eggs and place in the refrigerator again for at least an hr.Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each coconut egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.
=
Easter Egg Candies
1 pound confectioners sugar
2 tablespoons water
1 tablespoon light corn syrup
  1 tablespoon softened butter
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon almond extract
1 pinch cream of tartar
1 1/3 cups flaked coconut
Chocolate Coating
8 squares semi sweet chocolate
Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. This mixture will be crumbly.Add the coconut. Shape into eggs (whatever size you want). Melt the chocolate, in a double boiler, over low heat. Cool a little and then frost the eggs.
=
Peanut Butter Easter Eggs
1/4 lb butter
8 oz. cream cheese
1 1/2 tsp vanilla
1/2 tsp salt
1 1/2 cups peanut butter
2 lbs. confectioners sugar
12 oz. milk chocolate chips or milk chocolate candy melts. Mix butter and cream cheese together, then add confectioners sugar. Add peanut butter, vanilla, and salt and mix all ingredients together until well-blended. Place mixture in the refrigerator for at least an hour. Shape
the peanut butter mixture into eggs and place in the refrigerator again for at least another hr. Melt chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each peanut butter egg in melted chocolate, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.
=
Peanut Butter Marshmallow Eggs
1 1/2 Cups butter, softened
5-6 Cups confectioners sugar, divided
1 Cup peanut butter
1 3/4 Cups marshmallow cream
2 Tsp. Vanilla
Dipping Chocolate
Cream butter and 2 cups confectioners sugar in mixing bowl until light and fluffy. Add peanut butter, marshmallow cream and vanilla; blend well.Gradually add remaining confectioners sugar.Add enough to make an easily molded consistency.Form egg shapes dip in chocolate.
The "fondest, lasting memories" don't necessarily come from "major moments" in life. The making of a memory simply happens.
~*~Angelique~*~

Salmon-Spinach Party Dip
1 can (7 1/2 oz.) Alaska salmon
1 pkg. (10 oz.) frozen chopped spinach, thawed and
thoroughly drained
1 cup plain nonfat yogurt
1/2 cup light mayonnaise
1/2 cup each chopped parsley and chopped green onions
1/2 teaspoon each dried basil and dill weed
1/4 teaspoon grated lemon peel
Assorted raw vegetables and crackers
Drain and flake salmon. Combine flaked salmon with
remaining ingredients, except vegetables and crackers.
Chill several hours to blend flavors. Serve dip with
vegetables and crackers.
Makes 16 servings, about 4 cups.
Nutrients Per Serving (not including vegetables and crackers):
Calories: 57. 1
Protein: 4.06 g
Carbohydrates: 2.62 g
Fat-Total: 3.4 g
Cholesterol: 12.6 mg
Sodium: 160 mg

Poached Salmon Cutlets
>
> 4 salmon cutlets or 2 fillets
> 1/2 pint water
> 1/4 pint white wine
> 1 tsp salt
> 2 bay leaves
> 2 peppercorns
> 1 sprig fresh rosemary
> 1 slice onion
> Fresh oregano or thyme
> Sprigs fresh parsley
>
> Lightly grease the bottom of your crockpot, then place
> the salmon cutlets (or filets) in the bottom. Put the
> remaining ingredients in a pan (or the microwave) and
> heat until boiling. Pour over the salmon, put the lid on
> your crockpot, and cook on Low for about 3 hours. Serve
> hot, or cold with a salad.

Egg Recipes Egg And Sausage Bake
Serves 6
1/2 tbsp. butter or margarine
6 brown and serve pork sausages
6 eggs
2 tbsp`. milk
1/4 tsp. salt
1/8 tsp. black pepper
6 oz. shredded Monterey Jack or colby cheese (about 1 1/2 cups)
Preheat oven to 400°. Grease a 9-inch pie plate with butter. In a 10-inch non-stick skillet over low heat, cook sausages for 8 to 10 minutes or until lightly browned. Drain on paper towels. Meanwhile, in a medium bowl, beat eggs, milk, salt and pepper until smooth. Stir in cheese. Pour mixture into pie plate. Arrange sausages in spoke fashion in egg mixture.
Bake for 13 to 15 minutes or until puffed and egg mixture is set when pie plate is shaken. Cut into wedges to serve.
Serve with grapefruit halves and biscuits.
* Colby-Monterey Jack cheese is a mixture of Colby cheese and Monterey Jack cheese. It can be purchased in the cheese section of your supermarket in a chunk or shredded.
____________
Egg Salad Triangles
2 eggs, hard-cooked
2 small scallions, minced
3 tablespoons mayonnaise
salt and pepper
8 slices whole wheat bread
Chop eggs fine. Mince scallions (including some of the green top). Place egg and scallions in a small bowl. Add mayonnaise, salt and pepper; mix well. taste for seasoning. Add more mayonnaise to taste. Refrigerate for several hours. Remove crusts from bread. Spread 4 slices with egg salad, top with remaining slices, cut the sandwiches diagonally before serving. Keep refrigerated, wrapped in plastic wrap before serving. Refrigerate any leftovers immediately
____________
==Eggs Motulenos
2 corn tortillas
3-1/4 cups tomato sauce
1/4 cup salsa
2 eggs, fried
1/2 cup cooked, shredded Pork heated
2 tablespoons peas at room temperature
4 slices Plaintain sliced diagonally a 1/2-inch thick and slightly flattened 1/4 cup refried beans, heated
Vegetable oil
Heat refried beans. Fry corn tortillas in hot oil, over medium heat, until lightly brown. Drain on paper towels. Reserve oil in skillet. Fry 2 eggs. Fry plaintain slices in the reserved oil until browned on each side. Drain on paper towels.
Blend together the tomato sauce and salsa. Spread sauce on serving plate, reserving 2 tablespoons of sauce. Place heated refried beans on top of sauce. Top with a corn tortilla, then the eggs, then the other tortilla, the remaining sauce, shredded pork, peas and plaintain slices. Serve immediately.
Recipe makes two servings
____________
Eggs with Tortilla Chips, Salsa, and Cheese
1 1/2 tablespoons unsalted butter
10   eggs
2 tablespoons milk or water
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 1 cup shredded Monterey jack cheese
3/4 cup salsa (drained)
1 cup crushed tortilla chips
In a large nonstick skillet, over medium heat, melt the butter. Meanwhile, in a large bowl, whisk together the eggs, the milk or water, the salt, and the pepper. Pour the mixture into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes. Just before the eggs are set, fold in the cheese. When the eggs are cooked, stir in the salsa and the tortilla chips.
Yield: Makes 4 to 6 servings
Messages in this topic (1)
____________
==Eggchiladas (Great for breakfast)
1/2 teaspoon butter
1 teaspoon brown onion
1 large egg
Splash of milk
2 tablespoons red enchilada sauce
Shredded Mozzarella cheese
3 corn tortillas
Melt 1/2 teaspoon butter in small pan. Saute 1 teaspoon onion in butter. Meanwhile, beat egg, splash of milk (makes egg fluffy) and 2 tablespoons of red enchilada sauce together. Pour egg mixture into pan with sauteed onions,
add cheese (to your taste) and scramble together. Warm tortillas in microwave. Divide egg mixture into each warm tortilla and roll up.
____________

==EGG TORTILLA SCRAMBLE WITH AVOCADO
1 ripe avocado (about 8 ounces)
1 tbsp. vegetable oil
1/2 cup chopped onion
1 cup diced red bell pepper
6 eggs
2 tbsp. chopped fresh cilantro
3/4 tsp. hot red pepper sauce
1/2 tsp. salt
3/4 cup broken tortilla chips
1/2 cup shredded Jack cheese
Cut avocado lengthwise around the pit; twist halves to separate; spear pit with a knife, twist and pull to remove; gently scoop out flesh with a spoon; dice avocado (makes about 1 cup) and set aside. Heat oil in a large skillet over medium-high heat. Add onion; cook and stir for 1 minute.
Add bell pepper; cook and stir until onion begins to brown, about 3 minutes. Meanwhile, whisk together eggs, cilantro, hot sauce and salt. Add to mixture in skillet along with tortilla chip pieces.
Cook and stir gently until eggs are set but still soft. Sprinkle cheese on top. Cover and remove from heat; let stand until cheese begins to melt, about 1 minute.
Divide mixture among four plates; top with reserved avocado. Serve with bacon strips or curls, if desired.
Makes 4 servings

PITTSBURGH KRAUT AND BEER CAKE

Source: Ohio River Recipes, 1978

2 1/4 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 cups sugar
2/3 cup shortening
3 eggs
1 1/4 tsp. vanilla
1/4 tsp. salt
1/2 cup cocoa
1 cup beer or water
1/2 to 2/3 cup sauerkraut, chopped, rinsed and drained

Cream sugar and shortning; add eggs, vanilla, salt and cocoa. Sift flour, baking soda and baking powder. Alternately add sifted ingredients and beer to creamed mixture. Fold in sauerkraut. Bake in greased and floured pan for 35 to 40 minutes at 375º. Makes one 9 x 13 sheet cake or two 9-inch layer pans. Can be frosted with a sour cream mocha or cream cheese icing.

Edited by author 03-24-2007 03:13 PM
CHRUST-FAWORKI
This is a light, delicate cookie traditionally served in Polish homes at Christmas or other special times of the year. They are also referred to as Pig's Ears and Polish Neckties.

Source; Ohio River Recipes, 1978

5 egg yolks
3 Tbsp. sugar
1/4 tsp. salt
5 Tbsp. sour cream
1 Tbsp. vodka
1 tsp. vanilla
1 tsp. almond extract
2 1/2 cups flour

Beat egg yolks,salt and sugar together; add sour cream, vodka, vanilla and almond extract, beating just until blended. Add flour and knead for ten minutes or until dough becomes smooth and elastic. Let rest in the refrigerator for a couple of hours. Roll on lightly floured board until very, very thin. Cut into 1 1/2 by 5-inch strips; cut a small lengthwise slit through each strip and pull one end of the strip through the cut. Fry in deep hot shortening on both sides until golden brown. Drain on absorbant paper until cool. Dust with powdered sugar through a sieve.

LOUIS PAPPAS' FAMOUS GREEK SALAD

Source: America Cooks, 1967

This recipe and the restaurant were so famous here, in Tarpon Springs, FL, that people came from miles around to sample the wonderful Greek cooking. Mr. Pappas opened his first restaurant in 1928 and developed this special salad. It helped to make his name, and restaurant, known to tourists and Floridians, alike.

6 medium potatoes, cooked and peeled
2 medium onions, sliced
1/4 cup finely chopped parsley
2 medium green peppers
Salt to taste
1/2 cup favorite salad dressing
1 large head lettuce, shredded
Water cress
2 tomatoes, each cut into 6 wedges
1 medium cucumber, peeled and cut lengthwise into 8 fingers
1 medium avacado, peeled and cut into wedges
8 ounces Feta cheese, cut into fingers
4 canned beets, sliced
8 large shrimp, shelled, deveined and cooked
4 anchovy fillets ( I omit both the shrimp and anchovies)
12 ripe olives (Greek, preferred)
12 medium hot preserved peppers
4 radishes, cut into roses
4 scallions
1/2 cup white vinegar
1/4 cup olive oil
1/4 cup vegetable oil
Orégano

Prepare the potato salad: slice potatoes into large mixing bowl. Add onions and parsley. Cut 1 of the greem peppers into thin slices; add to potatoes. Sprinkle lightly with salt. Add salad dressing; toss lightly. Chill while preparing rest of ingredients.

Cut remaining green pepper into rings. Just before serving, arrange lettuce and water cress on large serving dish.

Start building a mound by placing potato saladd in center of lettuce. Add alternate layers of tomatoes, cucumber, avocado and cheese.

Garnish with green pepper rings, beets, shrimp, anchovies, olives, hot peppers, radishes and scallions.

Prepare dressing: In bowl, blend vinegar, olive oil and vegetable oil. Sprinkle over salad; srinkle oréano over top.

This seems so long and hard to prepare, but it isn't. Make the potato salad and then just clean and cut other ingredients. It is a great salad and such a great item for the table when family and friends gather for good fun and good eating.

"RASPBERRY TOMATO JAM"
4 cups tomatoes
4 cups sugar
1 teaspoon lemon juice
4 or 5 drops red color   (optional)
2-6oz. packages of raspberry jello powder
Mash well first 4   items.
Boil hard for 20 minutes.
Remove from heat.
Stir in the 2 packages of raspberry jello stir for 5 minutes. Put into jars, - cool. - then put into freezer

Apple Crisp Cake w/ Caramel Sauce
Topping
1/2 C All-Purpose Flour
1/2 C Rolled Oats
1/4 C Packed Brown Sugar
1/2 C Butter
Cake
1 Pkg Yellow Cake Mix
1 C Water
1/2 C Butter -- Softened
1 Tsp Cinnamon
3 Eggs
2 C Thinly Sliced Peeled Apples
Sauce
1 1/2 C Caramel Topping
1/2 C Pecans -- Chopped
Heat oven to 350.
Generously grease and flour 13 x 9 inch pan. Lightly spoon flour into a measuring cup; level off. In small bowl, combine flour oats and brown sugar; mix well. With fork, cut in 1/2 cup butter until mix resembles coarse crumbs. Set aside.
In large bowl, combine all cake ingredients except apples; beat at low speed until moistened. Beat 2 mins at high. Pour batter into pan. Arrange apple slices over top of batter. Sprinkle with topping.
Bake at 350 for 38-43 mins. Or until deep golden brown. Cool 5
minutes before serving.
In small saucepan, combine sauce ingredients. Cook over medium heat until warm, stirring constantly. Serve warm sauce over cake.

Greek Couscous Salad
&#A0;
1 pkg. Plain couscous
&#BC; tsp. black pepper
2 Tbsp. Lemon juice
3 Tbsp. Olive oil
2 large tomatoes, chopped
1 medium zucchini, halved and thinly sliced
&#BD; c. fresh basil, cut into strips
1/3 c. green onions, sliced
&#BE; c. crumbled feta cheese
&#A0;
Prepare couscous according to package directions, except omitting butter or oil; add black pepper with water. &#A0; In a large bowl, combine prepared couscous, lemon juice, and olive oil.&#A0; Add tomatoes, zucchini, basil, and green onions.&#A0; Chill 4 hours or overnight. &#A0; Stir in cheese just before serving.&#A0; Serve over lettuce, if
desired.&#A0; Serves 7. &#A0;

Cold Salmon With Cucumber Sauce
Prep: 25 min; Cook: 20 min; Chill: 2hr
Makes 6 servings
Cucumber Sauce (below)
2 cups water
1 cuyp dry white wine (or nonalcoholic) or
apple juice
1 teaspoon salt
1/4 teaspooon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
4 black peppercorns
4 sprigs cilantro
1 small onion, sliced
2 pounds slmon, whitefish or other
medium-fat or fatty fish fillets
Lemon wedges, if desired
1. Prepare Cucumber Sauce
2. Heat remaining ingredients except salmon fillets
and lemon wedges to boiling in 12-inch skillet; reduce
heat to low. Cover and simmer 5 minutes
3. Cut salmon into 6 serving pieces. Place salmon
in skillet; add water to cover if necessary. Heat to boil-
ing; reduce heat to low. Simmer uncovered about 14
minutesor until salmon flakes easily with fork
4. Carefully remove salmon with slotted spatula;
drain on wire rack. Cover and refrigerate about 2
hours or until chilled
5. Serve salmon with sauce and lemon wedges
Cucumber Sauce
1 cup sour cream
1 cup plain yogurt
1/4 cup chopped fresh parsley
1/4 cup fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
2 medium cucumbers, peeled, seeded and
coarsely shredded
Mix all ingredients. Cover and refrigerate about 2
hours or until chilled
1 Serving: Calories 325 (Calories from Fat 155); Fat 17g
(Saturated 7g (Dietary Fiber 0g); Protein 36g
Lighter Cold Salmon With Cucumber Sauce
For 12 grams of fat and 305 calories per serving, use
reduced-fat sour cream and plain fat-free yogurt in the
Cucumber Sauce

Leg of Lamb with Lemon-Mint Sauce
  =================================
    1 bone-in lamb leg (about 5 lb.)
    14 cloves garlic
    2 tablespoons each - dried oregano and rosemary
    1/3 cup olive oil
    1 cup red wine
    grated lemon zest
    1 cup fresh lemon juice
    1/2 teaspoon salt
    1/4 teaspoon pepper
  Dry lamb well. Finely chop 8 cloves garlic and place in a glass dish
or sturdy plastic bag large enough to hold the lamb. Stir in 4 tsps.
each of oregano and rosemary, 1/4 cup of oil, wine, zest and lemon
juice. Place lamb in marinade, turning to coat well on all sides;
cover and refrigerate overnight.
  Crush remaining 6 cloves of garlic and stir together with remaining
2 teaspoons each oregano and rosemary. Remove lamb from marinade and
pierce in several places with the tip of a sharp knife. Rub garlic-
herb mixture over lamb, pressing into incisions. Coat with remaining
oil and sprinkle with salt and pepper. Place on a rack in a shallow
roasting pan.
  Roast, uncovered, in 375F oven for 1 hour and 45 minutes or until
thermometer registers an internal temperature of 130F. Cover loosely
with foil and let rest for 10 minutes before carving.
  Lemon-Mint Sauce:
    1/4 cup) water
    2 tablespoons granulated sugar
    1/4 cup minced fresh mint leaves
    1 teaspoon grated lemon zest
    1/4 cup fresh lemon juice
  In small saucepan, bring water and sugar to a boil, stirring until
sugar is dissolved. Remove from heat; stir in mint, lemon zest and
lemon juice. Cover and let stand for 30 minutes at room temperature
before serving.

**Easter Chip Cookies
1 1/4 c Firmly-packed brown sugar
3/4 c Golden crisco shortening
2 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 1/2 c Pastel-coloured candy coated chocolate pieces
1. Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.
2. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in candy-coated pieces or vanilla chips.
4. Drop rounded tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375F (190C) for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT
OVEr BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completel

Alaska Salmon Salad Sandwich
1 can (15 1/2 oz.) Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup each chopped green onions and chopped celery
1 Tablespoon lemon juice
Black pepper, to taste
12 slices bread
Drain and flake salmon. Stir in remaining ingredients
except pepper and bread. Season with pepper to taste.
Spread salmon mixture on half of bread slices; top with
remaining bread. Cut sandwiches into halves or quarters.
Makes 6 sandwiches.
Nutrients Per Serving:
Calories: 264
Sodium: 713 mg
Protein: 20. 1 g
Dietary Fiber: 1.48 g
Carbohydrates: 29.6 g
Fat-Total: 6.68 g
Cholesterol: 40.5 mg

SALMON WITH PINEAPPLE SALSA Preparation Time: 15 Minute(s)Marinate Time: 30 Minute(s)Cook Time: 12 Minute(s)INGREDIENTS1-1/4 cups
Lawry*s&#AE; Hawaiian Marinade With Tropical Fruit Juices 1-1/4- lbs. salmon fillets or steaks 1 can (20 oz.) pineapple chunks, drained and cut into small pieces* 1/4 cup finely chopped&#A0;red onion 1/2 small red bell pepper, finely chopped 2 Tbsp. chopped fresh cilantro 1 medium jalapeno pepper, seeded and finely chopped (optional) 1 tsp. Lawry*s&#AE; Garlic Salt DIRECTIONSIn large resealable plastic bag, pour 3/4 cup Lawry*s&#AE; Hawaiian Marinade With Tropical Fruit Juices over salmon; turn to coat. Close bag, and marinate in refrigerator 30 minutes. Meanwhile, in medium bowl, combine 1/4 cup Marinade with remaining ingredients. Let stand at room temperature up to 1 hour.
Remove salmon from Marinade, discarding Marinade. Grill or broil salmon, turning once and brushing frequently with remaining 1/4 cup Marinade, 12 minutes or until fish flakes with a fork. Serve salmon with pineapple salsa.
*Substitution: Use 2 cups chopped fresh pineapple.
Also terrific with Lawry*s&#AE; Caribbean Jerk Marinade With Papaya Juice or Lawry*s&#AE; Teriyaki Marinade With Pineapple Juice. SERVING
SIZEServes: 4

Parchment Salmon Packages with Asparagus
"These elegant packets look complicated, yet are quite simple to
prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as *en papillote*. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes."
  
Original recipe yield:
2 packets
PREP TIME&#A0;15 MinCOOK TIME&#A0;8 MinREADY IN&#A0;23 Min
INGREDIENTS
1/4 cup mayonnaise
2 tablespoons whole grain Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
1 teaspoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon minced garlic
1/2 teaspoon soy sauce
Hot pepper sauce to taste
Salt and white pepper to taste
2 (5 ounce) wild salmon fillets
8 slender asparagus spears, trimmed
1 teaspoon vegetable oil
4 lemon wedges for garnish
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!

This was on our news channel last nite and sounded so good to me. Macadamia Crusted Salmon over Scented Rice w/ Pineapple Compote
(Cammack The Cook's Macademia Crusted Salmon)
&#A0;
2 cups water
1/4 cup crushed pineapple
3/4 cup, divided pina colada mixer
Salt and pepper
4 Salmon Fillets
Pina Colada Mixer
Honey
24 chunks fresh cut pineapple
1 Tablespoon paprika
2 Tablespoons Extra Virgin Olive Oil
1 cup Sweetened coconut flakes
1. Place coconut flakes on sheetpan and toast in 350* oven until
browned. About 4-5 minutes.
2. Mix pineapple chunks, paprika, and olive oil. Set aside.
3. Bring water, pineapple, and 1/4 cup pina colada mixer to boil, stir in rice. Return to boil for 5 minutes. Cover and reduce heat to low for 20 minutes.
4. Place Salmon fillets in baking dish. Add enough pina colada mixer to cover bottom of pan. Drizzle honey over fillets. And place in 400* oven for 7 minutes. Remove, coat tops of salmon with nuts and drizzle more honey. Return to oven for 3 minutes or until nuts are browned and sauce bubbles.
5. Divide rice between 4 plates, place a Salmon Fillet on each. Place 6 chunks of pineapple on the side of the salmon. Sprinkle with toasted coconut. Enjoy!
&#A0;
&#A0;
&#A0;
God's Blessings,&#A0; Marge&#A0;
&#A0;
Live in such a way that those who know you but don't know God, will come to know God because they know you.
&#A0;
<*{{{{><
&#A0;
Attitude is everything.
Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own." Matthew 6:34.

JENNIE'S MAMMA'S MAC & CHEESE
1 pound elbow macaroni
2 Tbs. butter
2 Tbs. flour
2 C. milk
Salt and pepper, to taste
2 C plus 1/2 C. shredded sharp Cheddar
|
Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
|
In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir.
Transfer the mixture to a 2-quart casserole dish.
Bake in a preheated 350-degree F oven for 20 minutes. Remove the
casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.
Yield: 6 to 8 servings
============================================
Henri's South Bronx Smothered Pork Chops 1/4 C. all purpose flour 1 tsp. salt
2 tsp. fresh ground pepper
8 ( 2 inch thick) pork chops (4 to 6 oz. Each), trimmed of all fat. 2 Tbs. Olive oil
1 Tbs. butter
1 C. thinly sliced onions
1 C. chicken stock (low sodium) or broth 2 C. heavy (whipping) cream |
Stir flour, salt and pepper together in a small cup and place in a plastic bag. Put one or two chops at a time and shake until well coated. Heat oil in a large skillet (I like to use my cast iron skillet) and cook the chops over medium-high heat until well done. Transfer them to a serving platter and keep warm. Add butter to the same skillet and heat over medium-high heat. Stir in the onions and saute until they are soft and golden brown. Then stir in the chicken stock and bring to a boil. Gradually add cream and re-heat, stirring constantly until the sauce has thickened. Pour over chops and serve immediately.
============================================
CHOCOLATE COCONUT BARS
2 c. graham cracker crumbs
1/2 c. margarine, melted
1/4 c. sugar
2 c. flaked coconut
1 can ( 14 oz,) swt. condensed milk
1/2 c. pecans, chopped
1 ( 7 oz.) plain chocolate candy bar
2 T. creamy peanut butter
|
Combine the crumbs, margarine and sugar. Press into a greased 13 x 9 inch pan. Bake at 350 degrees for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake bake at 350 for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set. Yields about 3 dozen.
============================================
Italian Casserole
1 lb ground beef
1lb jimmy Deans hot pork sausage roll
|
Mix meat with
1/2 cup Italian bread crumbs
1/2 tsp crushed red peppers
1 Tbsp Italian seasoning
1 tsp garlic powder
1 tbsp fennel seeds
|
Make into 10 to 12 thin patties fry in frying pan until done
|
|
Sauce
1 or 2 large Prego sauce (27.5 oz jar)
Add
1 tsp crushed red pepper
1 Tbsp Italian seasoning
1 Tbsp garlic powder
|
Put Prego sauce in crock pot. Add patties and cook on low for about 5 hours. Serve on French bread as a sandwich with sauce over it or serve open face with mozzarella cheese. I sometimes serve with spaghetti and buy the frozen garlic bread for the sandwich.
============================================
FLUFFY TRIPLE LEMON PIE
1 (3 oz.) pkg. sugar free lemon gelatin 1/2 c. sugar 1 c. boiling water 1 ( 8 oz. ) cream cheese, softened
1 c. lemon yogurt
2 T. lemon juice
1 ( 12 oz.) tub cool whip
1 9" graham cracker pie crust, baked
|
Dissolve gelatin and sugar in boiling water. Chill for 25 minutes. Beat cream cheese in large bowl with an electric mixer on medium; until smooth and fluffy. Beat in yogurt and lemon juice until smooth. Add gelatin mixture and beat at low speed just until blended. Fold in cool whip. Spoon filling into crust. Chill until firm, about 45 minutes. Garnish with lemon slices and mint leaves if desired.
============================================
Hot Fudge Pudding Cake
1 -1/4cups granulated sugar, divided
1 cup all purpose flour
7 tablespoons Hershey's cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine melted
1 1/2 teaspoons vanilla
1/2 cup packed light brown sugar
1-1/4 cups hot water
Whipped topping
|
Heat oven to 350 degrees. Stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla: beat until smooth. Pour batter into ungreased 9 in square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa:
sprinkle mixture evenly over batter. Pour hot water over top. DO NOT STIR. Bake 35 to 40 minutes or until center is almot set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping
============================================
CARAMEL APPLE SHEET CAKE (thanks Wanda) Comments: You can use any kind of apples for this cake.it goes fast at our house! I used the Fuji apples.
1 package (18.25oz) Duncan Hines Spice Cake mix 3 large eggs 1-1/3 cup water
1/3 cup oil
1 tablespoon cinnamon
1-1/2 to 2 cups apples, peeled and chopped into small pieces
|
Heat oven 350&#BA; Grease and flour a large cookie baking pan 17-1/2 x 12-inches.
Combine water, oil, eggs in a large mixing bowl; beat on low speed until mixed and then add cake mix and cinnamon. Beat on medium speed about 2 minutes. Fold in apples and then pour into prepared pan and bake about 20 minutes, or until firm in the center and tests done. Allow to cool about 10 minutes and then spread HOT Caramel Frosting over cake. |
|
|
Caramel Frosting
1/2 cup (1 stick) butter, melted
1 cup brown sugar
1/4 cup maple syrup (I used the real maple syrup) 1/3 cup evaporated milk
1 teaspoon vanilla
2 cups powdered sugar
|
Melt the butter in a medium size sauce pan, stir in brown sugar and mix until dissolved. Bring to a boil and cook stirring constantly for 2 minutes. Add milk, maple syrup and vanilla, returning to a boil. Remove from heat and stir in powdered sugar. Immediately pour on cake and spread quickly before it gets firm. Serve warm or at room temperature. ============================================
Homemade Peach Lemonade
Ingredients
2 Peaches peeled and cubed
4 cups water
1 cup sugar
3/4 cup Fresh Lemon Juice
|
Preparation
Bring the peaches, sugar, and water to a boil, and them simmer until the sugar is dissolved, about 10 minutes.
Allow the mixture to cool, then strain through a sieve, pressing to extract as much juice as possible.
Stir in the lemon juice, and serve in tall glasses over ice. Serves 4. ============================================
Four-Berry Smoothie
Ingredients
2 cups vanilla ice cream, softened
1 cup fresh or frozen strawberries, sliced 3/4 cups fresh or frozen blueberries
1/2 cups fresh or frozen raspberries
2 tablespoons sugar
1/2 cup cranberry juice
1 tablespoon lemon juice
**Garnishes: fresh blueberries, raspberries, mint springs
|
Preparation
Process first 7 ingredients in a blender. Add ice cubes to 1/2 cup level; process until smooth, stopping once to scrape down sides.
Garnish, if desired; serve immediately.
Yield: 4 1/2 cups
============================================
Applesauce Cake
1/3 cup butter of shortening
1 cup sugar
1-1/2 cups thick sweetened applesauce
2 cups flour
1 teaspoon soda
Pinch of salt
Spices to taste
1 cup raisins
|
Cream butter or shortening and sugar together, then add the applesauce. Mix and sift flour, soda, and spices, then the raisins. Mix well. Bake in well-greased loaf pan at 375 F. for about forty-five minutes. ============================================
Pineapple Crunch
1 cup crushed cornflakes
2 tablespoons sugar
1/3 cup butter, melted
2 tablespoons cornstarch
2 cans (8 ounces each) crushed pineapple, undrained 2 cups vanilla ice cream, softened
1 package (3.4 ounces) instant vanilla pudding mix
|
In a bowl, combine the cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake at 350&#B0; for 10 minutes. Cool on a wire rack. In a saucepan, combine the cornstarch and pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until
thickened. Cool. In a mixing bowl, beat the ice cream and pudding mix on low speed for 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving. Yield: 9-12 servings.
============================================
Plum Salsa
2 c. plums, pitted & chopped
1-1/2 c. papaya, peeled & chopped
1/2 c. green onion sliced
1 T. cilantro, chopped
1 1/2 t. Jalapeno, chopped
1 T. brown sugar
3 T. red wine vinegar
|
Combine all ingredients. Cover & chill. Serves 7.
============================================
S'MORES BARS
1 c. quick-cooking oats
1/2 c flour
1/2 c. brown sugar, packed
1/4 t. salt
1/4 t. baking soda
1/2 c. margarine, melted
2 c. miniature marshmallows
1/2 c. milk chocolate chips
|
In a bowl, combine the first five ingredients; stir in margarine until crumbly. Press into greased 11 x 7 x 2 inch baking pan. Bake at 350 degrees for 10 minutes. Sprinkle with marshmallows and chips. Bake 5 - 7 minutes longer or until marshmallows begin to brown. Cool on a wire rack; cut into bars. Yields 1 dozen bars.
============================================
GRAPE SALAD
Whipped 8 oz. softened cream cheese
1/2 cup of sour cream
4 packs of Splenda in a bowl.
|
Fold in 2 cups seedless red grapes then smooth the top, and cover the mixture with chopped nuts (pecan or walnuts) Very good
============================================
Caldo Gallego serves 8
2 quarts water
1 cup dry white beans, pre-soaked
2 chorizos (sausage, available at Latin grocery stores) 1/2 pound cured ham, chopped
several small pieces of pork fat
1 onion, finely chopped
1 tablespoon minced garlic
1/4 cup chopped green pepper
1 tablespoon tomato sauce
1 tablespoon pure Spanish olive oil
1/4 cup chopped turnip
1 potato, peeled and chopped into 1/2 inch cubes 1 cup chopped collard greens
|
Place all ingredients (except potatoes and collard greens) in a 3-quart pot. Cook on medium-low heat until beans are tender (about 3 hours). Add potato pieces and collard greens and cook until tender. Salt to taste. ============================================
Lima Bean Soup
2 cups dry lima beans
water
2 slices Bacon
1 pkg. (10 oz.) frozen whole kernel corn 1/4 lb. (4 oz.) Smoked Sausage , thinly sliced 1 onion , chopped
1-1/2 Tbl flour
pepper
|
Place beans in large heavy saucepan. Add enough water to cover. Bring to boil. Cook on medium-low heat 2-1/2 hours or until beans are tender. Cook bacon in large skillet on medium heat just until crispy, turning frequently. Drain on paper towels, reserving drippings in skillet; crumble bacon. Add bacon, corn, sausage, and onion to beans in saucepan. Reduce heat to low; simmer 1 hour. Stir flour into reserved bacon drippings in skillet. Cook on medium-low heat until bubbly, stirring frequently. Gradually stir in 1-1/2 cups water until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add to soup; simmer 30 minutes. Season to taste with pepper.
============================================
Romanian Bean Soup
2 cups dried lima beans
8 cups cold water
1 large onion, roughly chopped
1 carrot, peeled and quartered
2 garlic cloves, crushed
1 Knorr vegetable bouillon cube
1 Tbl butter
1 medium onion, finely diced
2 teaspoons kosher salt (optional)
Freshly-ground black pepper to taste
|
Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
|
Place beans in crock pot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hours on low until beans are very tender.
|
Remove from heat and let cool a little.
In the meantime, heat the butter in a skillet and saut&#E9; the finely diced onion until it is very brown.
Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add salt and pepper to taste. Makes 8 to 10 servings
============================================
Sunshine Chocolate Cake
1 Duncan Hines Devil's Food cake mix, prepared in 9" x 13" pan as directed.
Mix -
2 cups powdered sugar
1/3 cup orange juice (approx)
1/2 pkg. orange Kool-Aid (plain, unsweetened kind) Mixture should be thin but not runny.
Poke holes in warm cake with fork or skewer. Pour over cake slowly & evenly. Let cake cool completely before cutting.
============================================
Easy Chocolate Orange Cookies
1 pkg. Duncan Hines Devil's Food mix
2 eggs
1/2 cup vegetable oil
Zest of 1 orange
Zest of one orange
|
Mix all ingredients together. Form approx. 1 inch balls and place on greased cookie sheet. Bake at 350F for 10-12 minutes. Cool completely and ice.
|
|
Icing
1 cup powdered sugar
Zest from 1/4 orange
3-4 tsp orange juice
|
Mixture should be just thick enough to spread.
============================================
Chinese Salad
16 oz. French sliced green beans
16 oz. can Chinese vegetables
8 oz. can peas
8 oz. sliced water chestnuts
1 1/2 c. diced celery
3/4 c. white vinegar
1 c. sugar
|
Mix all ingredients and refrigerate overnight. Keeps well.

Lemon Drop Cake
&#A0;
1 box Betty Crocker&#AE; SuperMoist&#AE; lemon cake mix
&#A0;Water, vegetable oil and eggs called for on cake mix box
1 cup powdered sugar
1/4 cup fresh lemon juice (1 large lemon)
1 container Betty Crocker&#AE; Rich & Creamy lemon frosting
&#A0;Lemon drop candies, if desired
&#A0;
1. Heat oven to 350&#B0;F (325&#B0;F for dark or nonstick pans). Line 2 (8-inch) square pans with foil; grease bottoms and sides of pans with shortening or cooking spray.
2. Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
3. In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Cover; refrigerate about 2 hours or until chilled.
4. In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 8-inch pans.
&#A0;
Substitution
You can use two 8- or 9-inch round cake pans instead of the square pans. Muddy Waters

Alaska Salmon Cheddar Bake
 
1 can (14.75 oz.) Black Top pink salmon
8-9 slices bread, crusts removed
1 ½ c. grated cheddar cheese
6 eggs
 ¾ c. milk
½ tsp. dill weed
¼ tsp each salt & black pepper
¼ c. sliced green onions
1 Tbsp. Melted butter
 
Drain & flake salmon; set aside.  Cut bread slices diagonally to make triangular pieces.  Arrange bread in spiral pattern in greased 9-inch pie plate to cover bottom.   Arrange remaining triangles upright around edges to form a crown.  Sprinkle ½ cup cheese over bread in bottom of pie plate.   Whisk together eggs, milk, dill, salt, & pepper until well combined.  Stir in salmon, green onions, and remaining 1 cup cheese.  Spoon evenly into pie plate.   Brush edges of bread with melted butter.  Bake at 350 degrees F for 35-40 minutes or until center is set.  Check after 15-20 minutes.  If bread is browning too quickly, cover edges with aluminum foil.  Makes 6 servings.  
 

Wacky Chicken Salad
 
1 (12 oz.) pkg. Wacky Mac Veggie Shaped Pasta
1 medium carrot, shredded
½ c. celery, sliced thin
8 oz. honey mustard salad dressing
1 ½ -2 c. cubed cooked chicken
½ medium red onion, sliced thin
¼ c. parsley, chopped
 
Prepare pasta according to package directions; drain.  In large bowl, combine pasta and remaining ingredients; toss to mix; cover and chill thoroughly.   Stir gently before serving.  Garnish as desired.  Makes 6-8 servings.

Onion Pecans
1 quart shelled pecans, halves if possible
1 pkg. dried onion soup mix
1/4 cup butter flavored oil
1 t. salt
Toast nuts in shallow baking dish in 300 oven for 25 minutes. Crush soup mix with a rolling pin. Mix with oil and stir into nuts until well blended. Roast another 20 minutes, stirring often. Spread on paper towels to drain. Sprinkle with salt and cool. Store in airtight containers.
Source: My Old Recipes

SCALLOPS IN CREAMY GARLIC SAUCE OVER LINGUINE
2 tbsp. butter
1/3 c. minced green onion, sauteed
1 tbsp. flour
1/4 tsp. pepper
1/3 c. heavy cream or milk
1/2-3/4 lb. sea scallops, cut in half (you can use shrimp tool!)
Splash sherry or white wine
1 (1 lb.) pkg. linguine, cooked
Parmesan cheese
1-2 cloves minced garlic, sauteed
1/2 tsp. salt
2 tbsp. chopped parsley
1/4 c. sliced fresh mushrooms
Saute scallops and mushrooms in butter until mostly done. Set aside.
Melt 1 tablespoon butter in skillet, do not brown. Add flour, salt
and pepper, stir slowly for 2-3 minutes for flour to cook. Add milk
or cream slowly stirring to make a smooth sauce. Add scallops,
mushrooms, green onion, garlic, parsley and splash sherry or white
wine.
Serve over cooked linguine. Top with grated Parmesan cheese.

SHORT CUT SMOKED SALMON CONES WITH GREEN HERB SALSA
 
1/4 cup finely chopped Vidalia onion
1/2 teaspoon sugar
1/4 cup minced flat leaf parsley
1/2 to 1 large jalapeno, seeded and finely chopped
3 med. radishes, finely chopped
2 tablespoon minced cilantro
2 tablespoon minced chives
3 tablespoon canola oil
3 tablespoon lemon juice
Coarse salt
6 oz. thinly sliced smoked salmon, cut into 3-inch squares
9 thin slices of whole wheat bread - crusts removed, bread cut into 18 triangles and toasted
 
METHOD:
 
1.  In a small bowl, combine the onion and sugar, add cold water to cover and set aside for 15 minutes.  Drain, then rinse under cold water. Drain again, shaking to remove the excess water.  Pat dry.
 
2. In a medium bowl, toss the onion with the parsley, jalapeno, radishes, cilantro and chives.  Add the oil and lemon juice and season with the coarse salt.
 
3.  Spoon 2 teaspoons of the salsa onto each piece of salmon and roll up into a cone.  Set each cone on a piece of toast, then arrange on a platter and serve.
Makes 18 smoked salmon cones.

Salmon Pizza Heaven
2 Portabella mushroom caps
Remove stems, wash and dry and rub with olive oil. Grill,
bake, or pan saute until tender on both sides (about 5-15
min on med heat).
Saute in pan with olive oil:
2 Portabella mushroom stems, chopped
5-10 green or black olives green, chopped
1 tsp Italian seasonings
3-6 cloves garlic (personal preferences)
1/4 cup chopped onions
1/4 cup chopped peppers (green/red)
1/4 cup chopped tomatoes
After veggies are sauted for 10 min, add 1/2 cup cooked
salmon and saute an extra 5 to 10 minutes.
Place mushroom caps in foil/bake pan and splash caps top
with olive oil and balsamic vineager/ and then fill each
cap with salmon/veggie mix then top with shredded mozerelle
low fat cheese then sprinkle with grated parmesian cheese.
Broil/grill/bake until cheese is melted and lightly browned
let cool for 5-10 minutes and enjoy your piece of heaven.

Sliced Salmon Salad Recipe
Source: Fine Cooking - Issue 10
Serves 4
 
Poaching in the simplest of bouillons salted water with bay leaf accents the taste of the fish but does nothing to alter its essential flavor.
RECIPE INGREDIENTS
For the Salmon:
1 salmon fillet, about 1 pound
1 quart water
2 tablespoons kosher salt
2 bay leaves
For the Garnish:
4 small ripe tomatoes (about 3/4 pound total), peeled, seeded, and diced 1/2 cup pitted ni&#E7;oise or other black olives
1 small shallot, minced
2 teaspoons red wine vinegar or lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoons chopped fresh parsley
For the Salad:
2 bunches fresh, tender watercress (about 10 ounces)
1 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
RECIPE METHOD
FOR THE SALMON:
Cut the fillet in half lengthwise to yield two roughly rectangular pieces about 6 inches long and 2 1/2 inches wide. Remove any pin bones. Turn the fish so that the long side is in front of you and cut
3/8-inch-thick slices on the bias.
In a large frying pan, bring the water, salt, and bay leaves to a boil over high heat. Add the fish and poach for 2 min. Remove with a slotted spatula and set it on a plate lined with paper towels. Let stand at room temperature.
FOR THE GARNISH:
Combine the tomatoes, olives, shallot, vinegar, and olive oil. Season to taste with salt and pepper. Stir in the chopped parsley.
FOR THE SALAD:
In a large pot of boiling water, blanch the watercress. Refresh it under cold water and pat dry. Toss with the olive oil and lemon juice and season to taste with more salt and pepper.
TO SERVE:
On a platter or plates, arrange a bed of watercress, lay the salmon on top, and spoon the tomato-olive mixture over all.

Fettuccine with Smoked Salmon If you decide to add the salmon roe to this recipe, be sure to buy a brand that contains no food coloring or it will run and ruin the appearance of this dish. It*s more expensive, but well worth the additional expense.
Fettuccine with Smoked Salmon
4 Tbs (60 ml) butter
1/2 lb (225 g) thinly sliced smoked salmon, cut into thin strips
2 Tbs (30 ml) brandy (optional)
Grated zest of 2 lemons (about 2 tsp, 10 ml)
1 1/2 cups (375 ml) heavy cream
Salt and freshly ground pepper to taste
1 lb (450 g) fettuccine or other pasta shape, cooked according
to package directions and drained
About 4 Tbs (60 ml) salmon roe (optional)
Heat the butter in a skillet over moderate heat and add the salmon, stirring to coat with the butter. Add the optional brandy, half the lemon zest, and cream and bring to a simmer. Season with salt and pepper. Add the cooked pasta to the skillet along with the remaining lemon zest and toss to coat the pasta with the sauce. Garnish with salmon roe if desired and serve immediately. Serves 4 to 6.

Sesame-Crusted Salmon This recipe is about as simple as they come, and your minimal effort will be rewarded with a memorable dish you*ll want to repeat in the future.
Sesame-Crusted Salmon
4-6 salmon fillets, about 6 oz (170 g) each, skinned
Salt and freshly ground pepper to taste
1 Tbs (15 ml) sesame or vegetable oil
About 1/4 cup (60 ml) sesame seeds
Season the salmon with salt and pepper. Rub both sides with a little sesame oil and coat the fillets with sesame seeds. Heat the remaining oil in a large skillet, preferably non-stick, over moderate heat until the oil shimmers. Place the salmon fillets in the skillet and cook without moving them until the bottoms are browned and the bottom half of the fillets are opaque, about 5 minutes. Turn the fillets and
cook, without moving them, until the flesh is opaque and firm to the touch, 3 to 5 minutes. Serve immediately. Serves 4 to 6.

Salmon with Buttered Almonds This combination of saut&#E9;ing and oven roasting is a technique used by professional chefs, but it*s so simple that any home cook can do it. Make this dish and you*ll be cooking like a pro.
Salmon with Buttered Almonds
4 Tbs (60 ml) butter
1 cup (250 ml) blanched slivered almonds
2-3 lbs (900-1350 g) skinless salmon fillets
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Heat the butter in a large heavy skillet with an oven-proof handle over moderate heat. Saute the almonds just until they begin to turn color, about 3 minutes. Season the salmon fillets with salt and pepper and place them in the skillet. Spoon the almonds and butter over the salmon. Place the skillet in a preheated 450F (230C) oven until the fish is firm and flakes easily, about 8 to 10 minutes. Garnish with chopped parsley. Serves 4 to 6.
Bon appetit from the Chef at Worldwide Recipes.
Leftovers&#A0;
Thanks to reader Diane Grindol in Pacific Grove, CA for today*s helpful hint:
I live alone but I like to cook. I*ve never gone looking for recipes that serve one or two. Instead, I cook up a whole batch of my favorite foods and freeze the rest in one-portion containers. I finally realized this method works for pans of brownies too. Even after I eat my fill there are "leftovers." Alternately, I invite 10 to 12 people over for a dinner every once in a while and cook to my heart*s content.
__._,_.__

Adrian Leon's Chili Piquin Serves: 4
Preparation Time: 10 Minutes
Total Time: 20 Minutes
What you need:
1 pinch ground allspice
1 pinch cinnamon
1 pinch salt
1 pinch pepper
1/2 cup SPLENDA&#AE; No Calorie
Sweetener, Granulated
1 teaspoon chili piquin or ground
cayenne
1/2 cup mixed nuts
1 egg white
What you do:
1.Pre-heat the oven to 350 degrees F.2.Mix all the dry spices and SPLENDA&#AE; Granulated in a bowl.3.Whip the egg white in a separate mixer bowl on medium high until soft peaked, then
stir in the mixed nuts and other dry ingredients.4.Spread the nuts over a baking sheet and bake at 350 degrees for 10 minutes.5.Remove from oven cool and serve.
Submitted by: Makers of SPLENDA&#AE; Sweetener Products
Nutrition Info (per serving)
Calories 110 | Calories from Fat 80 | Protein 4g | Fat 9g (sat 1g) | Carbohydrate 5g | Fiber 2g | Cholesterol 0mg | Sodium 230mg | Sugar 1g &#A9;2007 Splenda2

That's Why The Shrimp is a Scamp(i)!
Marinade:
1 cup Newman's Own Family Recipe Italian or Light Italian Salad
Dressing
1 lb. (20-24 count) shrimp, peeled and deveined
Finishing Touches:
2 Tbsp. canola oil
1 Tbsp. butter
Juice from 1 lemon
P&#A0;&#A6;&#BD; cup white wine
Two cloves garlic, chopped fine
Freshly ground black pepper
Place a large zipper seal plastic bag into a large, shallow dish. Into the bag, add dressing and shrimp. Seal bag. Marinate up to 30 minutes.
In a large skillet, cook and stir shrimp in hot oil until shrimp is cooked. Transfer shrimp to platter.
Into the skillet, add butter, lemon juice, wine and garlic. Cook liquid until reduced by half. Pour over shrimp and sprinkle with pepper. Serve immediately.
Prep Time: 15 mins.
Cook Time: 10 mins.
Marinating Time: 30 mins.
Serves: 4

SHRIMP FILLED CREPES
Delicate
crepes filled with a rich shrimp filling. Can substitute crab or
chicken. Serves 4 appetizers.
4
Crepes
4
1 lb
Large or Jumbo cooked shrimp
450 g
2 tbsp
Butter
30 mL
2 tbsp
Shallots, finely chopped
30 mL
Paprika to taste
1/4 cup
White wine50 mL
1 1/2 cups
White wine sauce
375 mL
1/2 cup
Grated Gruyere or Swiss cheese
125 mL
1 tbsp
Chopped parsley
15 mL
Salt & Freshly ground pepper to taste
Preheat oven to 350P&#A0;&#A6;&#B0;F [180P&#A0;&#A6;&#B0;C] Prepare white sauce; set aside. Slice the cooked shrimp diagonally. In a pan, melt the butter over high heat, until it begins to
foam. Reduce the heat to medium and add the shallots and the
shrimp. Cook this mixture, uncovered, for 3 minutes, stirring
occasionally.
Mix in the paprika to taste and pour in the white wine.
Increase the heat to high, and cook the mixture, uncovered, for 2 minutes.
Mix in the white sauce, season to taste and remove the pan from
the heat.
Separate the mixture in two and reserve one half of the
mixture.
Stuff the crepes with one half of the mixture and roll the edges of the crepes over the mixture.
Arrange the crepes in a buttered baking dish, rolled edge down
and pour remaining half of the shrimp mixture on top of the
crepes. Sprinkle the crepes with grated cheese.
Turn on the broiling element of the oven and bake the crepes in
the middle of the oven for 15 minutes.
Before serving, sprinkle the crepes with
chopped parsley.

PEARS WITH CREAM CHEESE & SHRIMP
For that special dinner serve this simple inexpensive appetizer, the combination is
wonderful. Serves 6
1 tin
6 Pear halves
1 tin
4 oz pkg
Cream cheese
125 g
2 to 3 tbsp
Mayonnaise
25 to 50 mL
2 tbsp
Lemon juice
25 mL
1 cup
Small cooked shrimp
250 mL
Fresh parsley
Lettuce
In a small bowl cream cheese and mayonnaise until smooth. Add lemon juice, mix well, add
1 tsp [5 mL] chopped parsley. Fold in shrimp, (keeping some leftover for decorating). Cover and refrigerate. Also
place drained pear halves in Fridge to chill.
To Serve
On a lettuce leaf place a pear half. Spoon cheese filling onto Pear. Decorate with leftover shrimp, parsley and
and olive around the pear.
___________

Cassidy Crabcakes
P&#A0;&#A6;&#BD; bag (8 oz.) Newman's Own Organic Bavarian pretzels 2 large eggs
P&#A0;&#A6;&#BD; cup loosely packed fresh cilantro leaves, chopped 3 Tbsp. Newman's Own Medium Salsa
P&#A0;&#A6;&#BC; tsp. chili powder
1 lb. lump crabmeat (picked over)
2 Tbsp. margarine or butter
Garnish:
2 plum tomatoes
1 green onion
Cilantro sprigs
Pulse pretzels in food processor until fine crumbs form.
In medium bowl, with fork, mix P&#A0;&#A6;&#BC; cup pretzel crumbs with eggs,
cilantro, salsa and chili powder until blended. Gently stir in
crabmeat.
Place remaining pretzel crumbs on waxed paper. Shape crab mixture into four 31/2" round cakes. Coat cakes with pretzel crumbs.
In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add crabcakes and cook until browned on both sides and heated through, about 10 minutes.
To serve, arrange crabcakes on 4 dinner plates; garnish with plum tomatoes, green onion and cilantro sprigs.
Prep Time: 20 mins.
Cook Time: 10 mins.
Serves: 4

Pesce alla Marechiaro
(Fish with Clams and Mussels in Tomato Sauce)
Serves 4 or 5
4 large cloves garlic, peeled and cut into 1/8-inch thick slices
1/4 cup extra virgin olive oil
1 28-ounce can Italian peeled plum tomatoes, coarsely chopped, with all their juices
1/8 teaspoon (or more to taste) hot red pepper flakes
Salt to taste
1 pound Manila clams or New Zealand cockles
1 pound small mussels
1 1/2 pounds fish fillets
2 tablespoons finely cut parsley (see note)
In a large skillet, combine the garlic and olive oil and place over low heat. Cook until the garlic is soft, but not colored.
Add the chopped canned tomatoes and their juice and increase the heat to medium-high. Add the hot red pepper flakes, crushing them between your fingers as you add them. Let simmer 5 to 8 minutes, until the tomato sauce has thickened. Season lightly with salt P&#A0;&#A6;'&#B6; the clams and
mussels will add more saltiness.
Add the clams and mussels, cover the pan, and let the shellfish steam open over medium-high heat, about 3 minutes.
When the clams and mussels have opened, with a slotted spoon, remove them and place on a large, deep serving platter. (It's okay if some of the tomatoes come with them.) Cover with foil to keep warm (You could temporarily place the platter in a warm oven.)
Arrange the fish in one layer in the sauce left in the pan. Cover the pan again and, still on medium-high heat, let the fish cook for about 5 minutes, or until just cooked through. If the fillets are thick, you may have to turn them once to cook on both sides, and perhaps let them cook a minute or two longer. If the fillets are
thin or small, such as flounder fillets, they may take only about 3 minutes.
Push the mussels and clams to one side of the platter and arrange the fish on the other side. Serve immediately, family style, giving each diner a share of fish, topped with mussels and clams and a little sauce.
There will not be much sauce, unless the mussels and clams happen to give off a tremendous amount of
liquid. If they do, you may want to reduce the sauce slightly before putting it over the fish and shellfish.
Source: Arthur Schwartz

A Dilly of a Fish
1 cup Newman's Own Olive Oil and Vinegar Salad Dressing
3 Tbsp. Dijon Mustard
P&#A0;&#A6;&#BC; cup fresh chopped dill
Freshly ground black pepper
4 salmon fillets
Place a large zipper seal plastic bag into a large, shallow dish. Into the bag, add dressing and mustard. Seal bag. Massage gently to combine ingredients.
Add salmon to bag and seal. Marinate up to 30 minutes.
Preheat oven to 350P&#A0;&#A6;&#B0;. Remove salmon, discarding marinade. Place salmon
on a baking sheet. Sprinkle dill and pepper over fillets.
Bake 20 minutes or until salmon is opaque.
Prep Time: 15 mins.
Cook Time: 20 mins.
Marinating Time: 30 mins.
Serves: 4

Hotchner's Spanish Swordfish
2 pounds swordfish steak, 2 inches thick and cut evenly
1 cup Newman's Own Light Italian Salad Dressing, Newman's Own Light Balsamic Vinaigrette or Light Red Wine & Vinegar Salad Dressing
P&#A0;&#A6;&#BC; cup fresh lime juice
3 Tbsp. fresh thyme or rosemary, or 1 Tbsp. dried plus additional for cooking
lemon juice
butter
1 small freshly cut pine bough
Marinate the swordfish in the salad dressing, lime juice, and thyme or rosemary for 2-3 hours in the refrigerator.
Prepare a charcoal grill and place the fish on the grill when the coals are gray. Saturate with lemon juice, chunks of butter, and more thyme. Cook for 10 minutes on each side, turning only once. Baste with more lemon juice and marinade, and dot with butter after
turning. Remove the fish, place the pine bough on the fire, put the fish on top, and let it be seared by the flame. Remove after the pine flame dies down and serve immediately.
Prep Time: 10 mins.
Cook Time: 25 mins.
Marinating Time: 180 mins.
Serves: 6

All-Day Beans
2 &#A0; &#A0; &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Dried pinto beans 6 &#A0; &#A0; &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Water
1 &#A0; &#A0; &#A0; md &#A0; &#A0; &#A0; &#A0; &#A0; Onion -- thinly sliced 6 &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; Beef bouillon cubes -- or Chicken
2 &#A0; &#A0; &#A0; ts &#A0; &#A0; &#A0; &#A0; &#A0; Dried crushed red chili Peppers
2 &#A0; &#A0; &#A0; ts &#A0; &#A0; &#A0; &#A0; &#A0; Garlic -- or to taste 2 &#A0; &#A0; &#A0; oz &#A0; &#A0; &#A0; &#A0; &#A0; Lean salt pork -- optional Wash beans and discard any blemished beans. In a heavy 3 to 4 quart saucepan or slow cooker, bring water to a boil. Drop in beans and cook briskly for 2 minutes. Turn off heat, cover and let soak 1 hour. Add onion, garlic, crushed chilies, bouillon, pork and bring to a boil over high heat. Reduce heat to its lowest setting and simmer tightly covered for 5 1/2 hours or until tender. Add water as necessary. Salt can be added at the end if desired.
Goes good with hamburgers or barbecue. Also can be served in bowls with a mound of salsa on top.
============
Bulgur With Buried Treasure
1 &#A0; &#A0; &#A0; lb &#A0; &#A0; &#A0; &#A0; &#A0; Lamb stewing meat, cubed 1/4 &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Butter
12 &#A0; &#A0; &#A0; sm &#A0; &#A0; &#A0; &#A0; &#A0; Onions (walnut-sized) 2 1/2 &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Water
1/2 &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Dried garbanzos, soaked -overnight
2 &#A0; &#A0; &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Bulgur, coarse grade 1 1/2 &#A0; ts &#A0; &#A0; &#A0; &#A0; &#A0; Salt
1/2 &#A0; ts &#A0; &#A0; &#A0; &#A0; &#A0; Cinnamon
Yogurt
Wheat, onions, garbanzos, lamb and yogurt. This easy, filling stew has an indescribably wholesome, earthy flavor. Choose the onions to be as similar in size as possible.
In skillet, saut&#E9; meat in 2 tablespoons butter until browned. Remove meat. In same skillet, saut&#E9; whole onions in butter until pale-yellow. Return meat to skillet. Add water and dried garbanzos. Cook until meat and garbanzos are tender.
Remove some of meat and onions. Add bulgur and cook over low heat until done. Return meat, onions and garbanzos and stir in remaining butter. Add salt and cinnamon. Serve with yogurt.
============
Casablanca CouscousYield: 1 batch
1 1/2 lb Tofu, cubed
1 Onion, chopped
1 c Sliced carrots
1 c Sliced celery
1 c Sliced mushrooms
1/2 c Chopped walnut
3 tb Oil
1 cn Chickpeas
1 cn Tomato sauce
1/2 c Raisins
2 ts Curry powder
1/4 ts Cayenne
1 ts Paprika
1 ts Salt
----------------------------------COUSCOUS----
1 1/2 c Water
2 tb Oil
1 c Couscous
Vegetable mixture: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil, cover and simmer for 40 minutes. Couscous: Boil 1.5 c. water with 2 T. oil. Pour over couscous, stir, cover, let stand for 5 min. or until water is absorbed. Serve vegetables over steaming couscous.
============
Dried Cherry Couscous
Yield: 4 servings
1 pk Couscous (10 oz size)
1/3 c Olive oil
1 lg Carrot, diced fine
1 Red Bell Pepper/Dice Fine
1 Yellow Bell Pepper/Dice Fine
1 Green Bell Pepper/Dice Fine
1 bn Fresh chives, or
1 c Chopped green onions, for
-garnish
1/2 lb Dried cherries
Prepare the couscous according to package directions, substituting chicken broth or stock for the water.
In the olive oil, saut&#E9; the carrots, peppers and chives for about 3 minutes. Toss with the cooked couscous, dried cherries, salt and pepper. Be careful not to over mix. Keep warm and arrange on the same platter as the cooked turkey.
============
Dried-Fruit Couscous
2 &#A0; &#A0; cups &#A0; &#A0; &#A0; &#A0; duck stock -- or water 1/3 cup &#A0; &#A0; &#A0; &#A0; &#A0; pitted dates -- sliced 1/3 cup &#A0; &#A0; &#A0; &#A0; &#A0; dried figs -- sliced (or prunes) 1 &#A0; &#A0; tablespoon &#A0; butter 1/4 teaspoon &#A0; &#A0; salt
1 1/3 cups &#A0; &#A0; &#A0; &#A0; couscous
In 3-quart saucepan, heat duck stock, dates, figs, butter and salt to boiling. Stir in couscous and remove saucepan from heat. Cover and set aside 5 minutes. Fluff couscous with fork before serving."
No duck stock for me.
Enjoy.
============
Story Below
Drunken Beans
1/2 &#A0; lb &#A0; &#A0; &#A0; &#A0; &#A0; Bacon-chopped
1 &#A0; &#A0; &#A0; lg &#A0; &#A0; &#A0; &#A0; &#A0; White onion-chopped 1 &#A0; &#A0; &#A0; tb &#A0; &#A0; &#A0; &#A0; &#A0; Dried oregano -- the Mexican Kind if
Possible
1 &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; &#A0; Clove garlic -- chopped Fine
2 &#A0; &#A0; &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Dried pinto beans -- picked Over, soaked
In cold water at least 4
Hours and up to 12
And drained
5 1/2 &#A0; qt &#A0; &#A0; &#A0; &#A0; &#A0; Water plus additional if Necessary
1/2 &#A0; c &#A0; &#A0; &#A0; &#A0; &#A0; Sliced pickled jalapeno Chiles
12 &#A0; &#A0; &#A0; oz &#A0; &#A0; &#A0; &#A0; &#A0; Dark Mexican beer -- such as Negra Modelo or Dos Equis
2 &#A0; &#A0; &#A0; ts &#A0; &#A0; &#A0; &#A0; &#A0; Salt - plus 1/2 more if Necessary
Preheat oven to 300 F. In a 6- to 7-quart ovenproof kettle cook bacon, onion, oregano, and garlic over moderately high heat, stirring and scraping up brown bits, until onion is browned lightly. Add beans, water, jalapenos, and beer and bring to a boil. Bake mixture, covered, in middle of oven until beans are soft, 1 1/2 to 2 hours. (Add
additional water if beans begin to dry out. Mixture should be soupy with beans very soft but not falling apart.) Stir in 2 teaspoons salt and bake beans 10 minutes more. Check seasoning, adding remaining 1/2 teaspoon salt if necessary. Beans may be made 2 days ahead, cooled, uncovered, and chilled, covered.
I have to tell this story.
Back in the day, when Frank drank lots of beer, he decided he would put 4 pounds of pinto beans in the crockpot and cook them.
Well, the next morning, the lid of the pot was off, beans were going everywhere and the lid was about 6 inches up in the air. The beans were all over the counter, the stove, the walls, and were starting to hit the floor. What a cook!!!!
============
EASY WAY # 1 OF MAKING COUSCOUS
1 1/2 cups &#A0; &#A0; &#A0; &#A0; couscous
2 cups &#A0; &#A0; &#A0; &#A0; boiling water or seasoned broth Salt and freshly ground black pepper
Add the couscous to the water or broth, cover, remove from heat, and let steam for 30 minutes or until plumped up.
Yield: 4 serving
============
Easy Way# 2 Of Making Couscous
2 tablespoons &#A0; olive oil
1 1/2 cups &#A0; &#A0; &#A0; &#A0; couscous
1 teaspoon &#A0; &#A0; minced garlic
2 cups &#A0; &#A0; &#A0; &#A0; chicken broth
1/2 teaspoon &#A0; &#A0; cumin
2 tablespoons &#A0; butter
Salt and freshly ground black pepper
Heat the olive oil in a small saucepan. Add the couscous and saut&#E9; for a minute or two to coat. Add the garlic and saut&#E9; a few seconds, then add the broth, spice of choice cook for 2 minutes until the liquid appears absorbed. Remove from heat, fluff up with two forks, stir in the butter. Leave to steam, covered, 10 minutes, then season with salt and pepper. Or transfer to an ovenproof dish and finish steaming in a 375 oven for 5 to 10 minutes.
Yield: 4 servings
============
Couscous W/Red Peppers
2 &#A0; &#A0; tablespoons &#A0; olive oil
1 &#A0; &#A0; medium &#A0; &#A0; &#A0; sweet red pepper -- chopped small 4 &#A0; &#A0; tablespoons &#A0; onion -- finely chopped 1 &#A0; &#A0; teaspoon &#A0; &#A0; garlic -- finely chopped 1/4 teaspoon &#A0; &#A0; cumin -- ground salt to taste
pepper freshly ground to taste
1 &#A0; &#A0; teaspoon &#A0; &#A0; lemon juice -- fresh
1 &#A0; &#A0; cup &#A0; &#A0; &#A0; &#A0; &#A0; water
1 &#A0; &#A0; cup &#A0; &#A0; &#A0; &#A0; &#A0; couscous -- quick-cooking 4 &#A0; &#A0; tablespoons &#A0; parsley -- chopped
Heat half of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, salt and pepper. Cook over medium heat until wilted, but do not brown. Add the lemon juice and water. Bring to a boil. Add the couscous. Blend well. Cover tightly. Remove from the heat. Let stand 5 minutes. Add the remaining oil and parsley. Stir with a fork to blend and
separate the grains. Serve immediately.

Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh
uncontrollably,and never regret anything that made you smile...
~*~Angelique~*~

A&W Chili Dogs
  ==============
    1 Sabrett brand 2 ounce beef frankfurter (7 1/2" long)
    1 regular hot dog roll
    3 tablespoons A&W Coney Island Sauce (see recipe below)
    1 tablespoon chopped white onion
    1/2 tablespoon Kraft shredded mild cheddar cheese (optional)
  A&W Coney Island Chili Dog Sauce:
    1 pound ground chuck
    1 (6 oz.) can Hunts tomato paste
    1 cup water
    1 tablespoon sugar
    1 tablespoon prepared yellow mustard
    1 tablespoon dried, minced onion
    2 teaspoons chili powder
    1 teaspoon Worcestershire sauce
    1 teaspoon salt
    1/2 teaspoon celery seed
    1/2 teaspoon ground cumin (heaping)
    1/4 teaspoon ground black pepper
Making the Chili Dog Sauce:
  In a 2 qt. saucepan, brown the ground chuck, breaking into very
small pieces. Salt and pepper lightly while cooking. Do not drain the
fat. Add the remaining ingredients. Simmer, uncovered, 30-45 minutes
until it thickens. Stir occasionally. Allow to cool, cover, and
refrigerate until "Dog-Time". You*ll be microwaving what you need
later.
Cooking your A&W Chili Dog:
  Bring a 2 qt. saucepan of water to a rolling boil. Remove the
saucepan from the heat, and add the desired number of frankfurters to
the water. Cover and let sit about 10 minutes. After the franks are
done, microwave the chili dog sauce until steaming (only microwave
what you need, save the rest). Then microwave each hot dog roll 10
seconds....just enough to warm. Remove the cooked franks with tongs,
and place on the microwaved hot dog roll. Add about 3 Tablespoons of
your prepared A&W chili dog sauce, and the chopped onion. Grated
cheddar cheese is optional.
=+=-=+=-=+=-=+=-=
  Grilled Pork Chops
  ==================
    1/2 cup water 
    1/3 cup light soy sauce 
    1/4 cup vegetable oil 
    3 tablespoons lemon pepper seasoning 
    2 cloves garlic, minced 
    6 pork loin chops, fat removed
  In deep bowl mix all marinade ingredients. Marinate at least
2 hours. Remove from marinade and cook over medium heat on
greased grill about 15 minutes or until done.
=+=-=+=-=+=-=+=-=
  Steak With Chipotle, Bacon and Tomatoes
  =======================================
    1 or more dried chipotle chilies
    2 tablespoons extra virgin olive oil
    1/4 cup minced bacon
    1 medium onion, peeled and diced
    2 cups cored and chopped tomatoes, preferably fresh and ripe
    1 1/2 to 2 pounds strip sirloin, skirt or rib-eye steak
    Salt and pepper to taste
1. Start a charcoal or gas grill; fire should be quite hot, and rack
    about 4 inches from the heat source. If using oven, turn it to its
    maximum temperature. Put chipotle in a bowl, and add boiling water
    to cover.
2. Put olive oil in a medium saucepan over medium heat; a minute
    later, add bacon, and cook, stirring occasionally, until crisp,
    about 10 minutes. Add onion, and cook, stirring occasionally,
    until it is softened, about 5 minutes. Lower heat, stem and seed
    chipotle and add it (or a piece of it, to taste), along with
    tomatoes; adjust heat so mixture simmers steadily but not
    violently. (Reserve chipotle soaking liquid.)
3. Season steaks with salt and pepper. Grill about 4 minutes on a
    side, or until they reach desired degree of doneness. If cooking
    steaks inside, heat a cast iron or other heavy skillet over high
    heat 3 to 4 minutes. Add steak, and, a minute later, transfer pan
    to oven; turn after about 4 minutes, and continue to cook to the
    desired degree of doneness.
4. When tomatoes break up, taste sauce; add salt and pepper as needed
    and, if it is not hot enough, a bit of the chipotle-soaking liquid
    or reserved chipotle. When steaks are done, serve them with sauce.
=+=-=+=-=+=-=+=-=
  Dixie Crossroads* Corn Fritters
  ===============================
    2 cups flour
    2 eggs, beaten
    1 tablespoon baking powder
    1 cup milk
    1/2 teaspoon salt
    1/4 cup (1/2 stick) margarine
    4 tablespoons sugar
    1 cup whole corn, drained
  Sift together flour, baking powder, salt and sugar. Combine eggs,
milk, and butter-blend; fold into dry ingredients. Stir in corn;
mix well.
  Melt margarine over medium-high heat until bubbling. Drop by
tablespoonfuls into hot margarine. Fry for about 5 minutes, turning
them once, or until golden brown. Sprinkle with confectioners* sugar.
Serve warm.
=+=-=+=-=+=-=+=-=
  Pasta With Mint and Parmesan
  ============================
    Salt and freshly ground black pepper to taste
    1 pound cut pasta, like ziti or penne, or long pasta, like
      linguine or spaghetti
    1/2 stick butter (4 tablespoons), cut into pieces
    1/2 cup chopped mint leaves
    1 cup freshly grated Parmesan cheese
1. Bring a large pot of water to a boil and salt it. When it boils,
    cook pasta until it is tender but not mushy. Drain pasta,
    reserving about 1/2 cup of cooking liquid.
2. Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking
    liquid, the butter, mint and half the cheese. Taste and adjust
    seasoning, then serve, passing remaining Parmesan at the table.
    Yield: 3 to 4 servings.
=+=-=+=-=+=-=+=-=
  Baked Frittata Milanese
  =======================
    1 tablespoon olive oil
    1 cup broccoli florets
    1/2 cup sliced mushrooms
    1/2 cup red pepper, chopped or cut into rings
    2 green onions, sliced into 1 inch pieces
    8 eggs
    1/4 cup Dijon mustard
    1/4 cup water
    1 1/2 teaspoons Italian seasoning
    1 cup shredded Swiss cheese
    1 tablespoon grated Parmesan cheese
  Preheat oven to 375F. Heat the olive oil in a 10 inch ovenproof
skillet over medium high heat. Saute the broccoli, mushrooms, red
pepper and green onions until nearly tender, about 5 minutes. Remove
from heat and set aside.
  With an electric mixer or wire whisk, beat together the eggs,
mustard, water and Italian seasoning until foamy. Stir in cheeses and
pour mixture into skillet over vegetables. Bake 20 to 25 minutes or
until set. Cut in wedges and serve hot or at room temperature.
=+=-=+=-=+=-=+=-=
  Shrimp Louis
  ============
    2 1/2 cups cleaned bay shrimp
    1 head iceberg lettuce, shredded
    4 hard-cooked eggs
    2 large tomatoes, cut in wedges
    1/4 cup black olives
    1 large lemon, cut in 8 wedges
    1/4 cup chopped chives
  Sauce:
    1 cup mayonnaise
    1/4 cup cream
    1/4 cup ketchup or sweet chili sauce
    1 teaspoon Worcestershire sauce
    2 tablespoons lemon juice
    1/4 cup minced onion
    2 tablespoons minced green pepper
    salt and pepper to taste
  For sauce, combine all ingredients and season to taste.
  Portion the lettuce onto four chilled luncheon plates. Mix the
shrimp meat with enough Louis dressing to moisten well and mound in
the center of lettuce. Garnish with quartered eggs, tomato wedges,
olives and lemon wedges, and sprinkle chopped chives over top. Serve
extra sauce on the side with rustic French or Italian bread and sweet
butter.
=+=-=+=-=+=-=+=-=
  Real Strawberry Shortcake
  =========================
    6 cups cleaned and sliced strawberries
    1 1/2 cups sugar
    2 cups (about 9 ounces) cake flour, or use all-purpose
    Pinch salt
    4 teaspoons baking powder
    4 tablespoons cold butter
    7/8 cup milk (low-fat is all right)
    Sweetened whipped cream
  Preheat the oven to 450F. Toss the strawberries with 1 cup sugar.
Mix remaining sugar with flour, salt and baking powder in a bowl or
food processor. Cut the butter into bits, and either pulse it a few
times quickly in the processor with the dry ingredients or take a
little of the dry ingredients, rub a bit of butter into them with
your fingers and drop back in the bowl. All the butter should be
thoroughly blended.
  If you are using a food processor, add the milk in a slow stream,
pulsing on and off, just to mix. (It is easier than it sounds.) Or
slowly add the milk to the bowl, stirring it in with a large spoon
until the mixture forms a ball. The mixture should be sticky; use a
little more or less milk if necessary. Drop mixture onto an ungreased
baking sheet, one heaping tablespoon per cake. Bake about 10 minutes,
or until biscuits are golden brown. (Keep an eye on them; once
browning starts, it goes quickly.) Let cool a bit; top with
strawberries and their juices and the whipped cream.
__._,_.___

KENTUCKY CREAM CANDY
3 c. sugar
1 c. cream
1/2 c. water
Pinch of soda
Combine ingredients in a heavy greased saucepan. Stir until boiling cook covered 3 minutes until sides of pan are washed free of crystals. Uncover and cook, without stirring, to hard ball stage 262 degrees. Remove from heat and pour onto a buttered marble slab or platter. Let cool enough to handle easily. Pull for about 15 minutes. Cut into pieces with well buttered scissors. Wrap candies in foil, store in a closed tin.
==============================================
Kentucky Fried Chicken Coating Mix
5 pounds flour
1/2 cup Accent (seasoning mix)
3 tablespoons oregano
1 tablespoon thyme
1 tablespoon cumin
1 cup salt
1 tablespoon paprika
1 tablespoon cayenne
Mix dry ingredients together. Store in sealable container.
To use:
coating mix
2 medium eggs
milk
Put some of the dry mix into a bag or bowl. Beat 2 eggs and some milk together. Dip chicken in wet mixture, then in dry. For extra crispness
coat again. Deep fry in shortening or in vegetable oil. Store ingredients in airtight container.
==============================================
Kentucky Pecan Cake
2 1/2 cups flour
2 cups sugar
1 1/2 cups vegetable oil
1 cup applesauce
2 1/2 teaspoons cinnamon
2 teaspoons hot water
4 egg yolks
1 cup chopped pecans
4 egg whites, at room temperature
Confectioners' sugar, for topping
Combine flour, sugar, oil, applesauce, cinnamon, water and egg yolks. Beat at medium speed of mixer until well blended. Stir in pecans.
Beat egg whites until stiff peaks form; fold into batter. Pour mixture into an ungreased, 10-inch tube pan. Bake at 350 degrees for 1 hour and 30 minutes, or until cake tests done. Invert pan and cool cake completely before removing from pan.
Sprinkle top of pecan cake with confectioners' sugar.
Source Southern Living Home for the Holidays 1989
==============================================
Kentucky Praline Popcorn
4 qt Popped popcorn, light salted
2 c Chopped pecans
3/4 c Butter
3/4 c Brown sugar
In large bowl or roaster, mix popcorn and pecans. Combine butter and brown sugar in sm saucepan. Heat, stirring popcorn mixture. Mix well to coat. Makes 4 qts.
==============================================
Kentucky Style Baked Steak
6 onions, sliced
1 3 pound steak 2 inches thick
1/4 pound butter melted
2 cups catsup
2 tablespoons worcestershire sauce
salt and pepper to taste
Line casserole with onions: place steak on onions. Combine butter, catsup, worcestershire sauce and seasonings: pour over steak. Place steak under broiler: brown each side. Bake in 375 degree over for 15 minutes per pound. Serve on platter with pan drippings for sauce.
Serves 4 to 6.

Grilled Salmon with Habanero-Lime Butter
"Grilled salmon marinated in orange juice, lime juice, tequila, and habanero peppers, then served with a habanero-lime butter. Remove the seeds from the peppers to tame the heat. You may wish to wear rubber gloves while chopping peppers to protect your hands from the spicy oils."
  
Original recipe yield:
4 servings
PREP TIME 25 MinCOOK TIME 16 MinREADY IN 2 Hrs 41 Min
INGREDIENTS
1/4 cup vegetable oil
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon tequila
1 tablespoon grated lime zest
1 tablespoon minced habanero pepper
1 clove garlic, minced
4 (5 ounce) salmon steaks
1/4 cup butter, softened
1/4 teaspoon garlic salt
1 tablespoon lime juice
2 teaspoons minced habanero pepper
2 teaspoons grated lime zest
DIRECTIONS
In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.
Preheat grill for medium heat.
Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.
Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Deviled Egg Recipes Best Deviled Eggs
6   Hard-cooked eggs
1/4 c Mayonnaise
1 1/2 tb Sweet pickle relish
1 ts Prepared mustard
1/8 ts Salt
1 ds Pepper
Paprika
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with paprika. Yield: 6 servings.
============
Deviled Eggs, #2
Yield: 4 servings
3 Large hard cooked eggs
2 tb Mayo or salad dressing
1/2 ts Prepared mustard
1 Dash of pepper
Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Fill with yolk mixture, heaping it up, lightly. Enjoy.
============
Deviled Eggs A La Jadi
Yield: 18 servings
9   Hard-boiled eggs -- peeled
            1 tb Sesame or peanut oil
                                                      1 1/2 ts Lemon juice
3   Scallions -- finely chopped
Salt and freshly ground black pepper
12 oz Cn tuna-drained and flaked
1 1/2 ts Dry mustard
Paprika
3/4 c Soy sauce
Slice eggs in half, lengthwise. Remove hardened yolks to a mixing bowl. Add scallions, tuna, mustard, soy sauce, oil, lemon juice, and salt and pepper to taste. Mix well. Fill egg white halves with tuna/egg yolk mixture. Sprinkle tops with paprika.
Note: Crab meat or abalone may be substituted
for the tuna.
Enjoy.
============
Devilish Eggs
Yield: 8 servings
8 Hard boiled eggs
1 tb Pimentos, mashed
2 tb Mayonnaise
3 tb Dill relish
2 tb prepared mustard
Salt, to taste
1 tb Louisiana hot sauce
Cut the eggs in half. Remove yolk from whites and set whites aside.
Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce.
Enjoy.
============
Deviled Eggs, #3
6                   hard-boiled large eggs
1/4 cup           mayonnaise
3     tablespoons   sour cream
2     teaspoons     Dijon mustard
1/2 teaspoon     lemon juice
salt and pepper to taste
Cut eggs in half lengthwise and place yolks in a 1 quart plastic bag. Reserve whites. Place mayonnaise, sour cream, Dijon mustard, lemon juice and salt and pepper in bag with yolks. Press out air. Close bag and knead until contents are thoroughly blended. Push contents toward corner. Snip about 1/2-inch off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture. Chill to blend flavors.
Enjoy.

Healthy Salmon Egg Bake
A winning recipe is perfect breakfast, lunch or dinner, and is great for a casual meal, or a dressed-up holiday occassion.
 
Serving: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
8 slices of white bread, crust removed
1 can of pink salmon, drained
2 green onions, chopped
1 cup of reduced fat or low fat shredded cheddar cheese, divided
1 whole egg, plus 4 egg whites
1/2 tsp paprika
1/2 tsp dried rosemary or 1 TBS fresh rosemary coarsely chopped
1/2 tsp salt (optional)
1/4 tsp white pepper (optional)
olive oil cooking spray
 
 
1. Heat oven to 375 degrees F. Spray a pie pan with olive oil (or other flavor) cooking spray. Layer slices of bread (overlap them so that they close up the middle). After the bread is layered, spray with some more cooking spray, especially the edges of the bread.
2. In a mixing bowl, mix the salmon, the green onions, 1/2 cup of the cheese, the 1 whole egg and 4 egg whites, the paprika, the rosemary, and salt and pepper if desired.
3. Sprinkle 1/4 cup of cheese over the bread. Pour the salmon mixture over the cheese. Top with the last 1/4 cup of cheese.
4. Bake for 30 to 35 minutes or until it is puffy and golden brown around the edges and a knife comes out clean when tested in the middle.
5. Serve warm or at room temperature.
Based on individual serving.
Calories: 300
Total Fat: 12 g
Carbohydrates: 24 g
Protein: 26 g

Salmon Stuffed Potatoes
1 can (71/2 oz.) Alaska salmon
4 baking potatoes, about 7 oz. each
1 cup shredded Monterey Jack cheese
1/4 cup milk
1 egg, beaten
2 Tbs butter
2 Tbs minced onions
2 Tbs diced green chiles
1/8 tsp black pepper
Drain and flake salmon. Set aside. Pierce potato skins
several times with a fork. Place in microwave oven. Cook
on HI power, 20 minutes, or until tender, turning halfway
through. Cut a slice off top of each potato. Scoop out
inside, leaving 1/4-inch shell; set aside. Blend potato
pulp with 1/2 cup cheese, flaked salmon and remaining
ingredients. Spoon mixture into potato shells. Bake at
350F or microwave on high power for 4 - 5 minutes, or
until heated through. Sprinkle with remaining cheese and
microwave on HI power, 45 seconds, or until cheese is
melted.
Makes 4 servings.
Nutrients Per Serving:
Calories: 469
Protein: 24.3 g
Carbohydrates: 52.8 g
Fat-Total: 18.1 g
Cholesterol: 110 mg
Sodium: 599 mg
Dietary Fiber: 4.86 g

*S*A*L*A*D*S* ORANGE ALMOND SALAD
1/2 cup salad oil
2 tablespoons sugar
2 tablespoons malt vinegar (cider)
1/4 teaspoon salt
1/8 teaspoon almond extract
1/3 cup toasted slivered almonds
6 cups torn mixed greens
3 medium oranges, peeled and sectioned or 1 can drained mandarin oranges
1 cup sliced celery
2 tablespoons chopped onions
Mix oil, sugar, vinegar, salt and extract in jar and shake to mix. Mix greens, oranges, celery and almonds. Toss with dressing. Chill and serve.
ALMOND CHICKEN SALAD
2 cups chopped chicken
1 cup diced celery
2 tablespoons chopped parsley
2 tablespoons capers
2 tablespoons chopped ripe olives
2 tablespoons lemon juice
1/2 cup fried almonds
1/8 teaspoon pepper
1 teaspoon salt
1 cup sour cream
1 cup mayonnaise
Combine all ingredients, reserving one-half of almonds for garnish. Chill and serve on lettuce. Garnish with reserved almonds.
POTATO CAESAR SALAD
2 pounds red potatoes cut into 1-inch chunks 2 tablespoons lemon juice
1 tablespoon anchovy paste or 2 anchovies 1 tablespoon grated parmesan cheese
1 tablespoon mustard
1 large garlic clove, crushed
1/4 teaspoon freshly ground black pepper 1/3 cup olive oil
2 tablespoons chopped parsley
Romaine lettuce leaves
Place the potatoes and enough water to cover in a 2-quart saucepan over high heat and bring to a boil. Reduce the heat to low; cover and simmer 20 minutes, or until the potatoes are tender. Drain. Meanwhile, in a food processor or blender, blend the lemon juice, anchovy paste, Parmesan cheese, mustard, garlic, and pepper until well blended. Gradually add the olive oil until the mixture is smooth. Toss the potatoes with the dressing and the parsley. To serve, arrange on lettuce leaves.
ROASTED POTATO ARTICHOKE & TOMATO SALAD
1-1/2 pounds all-purpose potatoes cut into 1 1/2-inch chunks 1/4 cup olive oil
4 large garlic cloves, sliced
1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper One 9-ounce package frozen artichoke hearts, thawed 4 plum tomatoes cut into 1 1/2-inch chunks Preheat the oven to 400° F. In a 13 x 9-inch baking pan, toss the potatoes, oil, garlic, rosemary, salt, and pepper. Roast 20 minutes. Remove the baking pan from the oven. Add the artichoke hearts and tomato chunks; toss to mix well. Roast 20 minutes longer, or until the vegetables are tender, stirring occasionally. Serve warm.
CAJUN STYLE SWEET POTATO & HAM TOSS SALAD 1-1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks 2 tablespoons olive oil
1/2 pound boiled ham, cut into 1/2-inch chunks 3 large scallions, sliced
1 large garlic clove, crushed
1/4 teaspoon freshly ground black pepper 1 tablespoon mustard
1 tablespoon cider vinegar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Watercress sprigs
Place the sweet potatoes and enough water to cover in a 3-quart saucepan over high heat and bring to a boil. Reduce the heat to low; cover and simmer 10 to 15 minutes, or until the potatoes are just tender. Drain. In a 12-inch skillet over medium heat, heat 1 tablespoon olive oil, and in it cook the ham chunks, scallions, garlic, and black pepper until the ham is lightly browned, stirring occasionally. Add the sweet potato chunks; cook 3 to 5 minutes longer, or until tender. In a large bowl, combine the mustard, vinegar, cayenne pepper, and salt. Add the sweet potato mixture and toss to mix well.
POTATO TABBOULEH SALAD
1 cup cracked wheat (bulgur)
1 pound red potatoes cut into 1/2-inch cubes 3 scallions, sliced thin
1 large tomato, chopped
1/2 cup chopped parsley
3 tablespoons chopped fresh mint
2 tablespoons freshly squeezed lemon juice 1 tablespoon olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper Romaine lettuce leaves
In a large bowl, cover the cracked wheat with cold water; let stand 1 hour. Drain and squeeze out any excess water. Meanwhile, place the potatoes and enough water to cover in a 2-quart saucepan and bring to a boil. Reduce the heat to low; cover and simmer 10 minutes, or until the potatoes are tender. Drain. In a large bowl, combine the scallions, tomato, parsley, mint, lemon juice, olive oil, salt, pepper, potatoes, and cracked wheat. Line a large bowl with Romaine leaves and spoon the salad over the greens.
PICNIC POTATO & EGG SALAD
3 pounds red potatoes cut into 1-inch chunks 1/4 cup mayonnaise
1/4 cup minced dill pickle
2 tablespoons cider vinegar
1 tablespoon mustard
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
4 hard-cooked eggs, chopped
3 scallions, sliced
2 celery stalks, sliced
1/2 cup chopped parsley
Place the potatoes and enough water to cover in a 4-quart saucepan over high heat and bring to a boil. Reduce the heat to low; cover and simmer 20 minutes, or until the potatoes are tender. Drain. Meanwhile, in a large bowl, combine the mayonnaise, pickle, vinegar, Dijon mustard, salt, and cayenne pepper. Add the potatoes eggs, scallions, celery, and parsley. Toss to mix well. Refrigerate until ready to serve.
SUMMER SPAGHETTI SALAD1 package (16 ounces) thin spaghetti, halved 3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced 1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing 2 tablespoons grated parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
ORANGE TAPIOCA SALAD
3 cups water
1 package (3 ounces) orange gelatin
1 package (3.4 ounces) instant vanilla pudding mix 1 package (3 ounces) tapioca pudding mix 1 can (15 ounces) mandarin oranges, drained 1 can (8 ounces) crushed pineapple, drained 1 carton (8 ounces) frozen whipped topping, thawed In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.
IDAHO POTATO SALAD
4 pounds potatoes, cooked and peeled
3/4 cup sliced peeled cucumber
2 hard-cooked eggs, chopped
2 green onions, sliced
4-1/2 teaspoons chopped dill pickle
1 cup mayonnaise or salad dressing
1-1/2 teaspoons dill pickle juice
1-1/2 teaspoons prepared mustard
3/4 cup sliced radishes
Cut potatoes into 1/4 inch thick slices; place in a large bowl. Add cucumber, eggs, onions and pickle. In a small bowl, combine the mayonnaise, pickle juice and mustard; pour over potato mixture and toss gently to coat. Cover and refrigerate. Fold in radishes just before serving.
WILTED ENDIVE SALAD
2 bacon strips, diced
1 tablespoon olive or vegetable oil
2 garlic cloves, minced
2 tablespoons finely chopped green onion 2 tablespoons tarragon or cider vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon 1 teaspoon salt
1/4 teaspoon pepper
1 bunch curly endive or romaine, torn
4 slices bread, cubed and toasted
In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; sauté garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.
JELLIED TOMATO SALAD
1-packet unflavored gelatin, (1-tablespoon.) 2-cups tomato juice, unsalted
1-tablespoon lemon juice
1-teaspoon basil, dried, crushed
1-teaspoon onion, instant, minced
1/4-teaspoon garlic, instant, minced
1/8-teaspoon peppercorns
Sprinkle gelatin over 1/2 cup tomato juice to soften, set aside. Combine 1-1/2 cups tomato juice with remaining ingredients in a small saucepan. Bring to boiling point; reduce heat and simmer, uncovered, 10 minutes. Strain hot liquid into softened gelatin stir until gelatin is dissolved.
Pour into a 2-cups mold and chill until firm.
ITALIAN BEAN & TOMATO SALAD
1-1/2 cup romaine lettuce -- shredded
1/2 cup tomato -- seeded, coarsely chopped, unpeeled 1/2 cup great northern beans, canned drained 1/4 teaspoon dried rosemary -- crushed
1/4 teaspoon pepper -- fresh-ground
2 tablespoons low sodium chicken broth
2 tablespoon balsamic vinegar
1 teaspoon olive oil
Combine first 3 ingredients in a bowl, toss gently. Combine rosemary and next 4 ingredients, stir well. Pour over lettuce mixture, and toss gently.
WATERCRESS & AVOCADO SALAD
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper 5 bunches watercress stemmed, washed, and well dried 2 ripe avocados halved, seeded, and peeled Whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise. Garnish center of each salad with avocado and serve.
WATERCRESS & TANGERINE SALAD WITH RED ONIONS 1 medium red onion thinly sliced
3 tablespoons white wine vinegar
1 tablespoon Dijon-style mustard
2 teaspoons cracked black peppercorns
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil scant 1/2 cup 2 tangerines peel, pith removed, and cut into segments 2 bunches watercress coarse stems removed, washed and dried In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette. In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated. Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.
CHICKEN SALAD PLATE
3 cups coarsely diced cooked chicken
2 cups diced celery
1/2 cup mayonnaise
3 tablespoons lemon juice, fresh, frozen, or canned 1 teaspoon seasoned salt
1/4 teaspoon pepper
Combine chicken and celery. To mayonnaise, add remaining ingredients, and blend. Pour mayonnaise mixture over chicken and let chill 1 hour before serving. Serve in lettuce cups. Garnish with tomato and hard-cooked egg wedges, ripe olives.
COTTAGE CHEESE DELIGHT
2 cups drained large-curd cream-style cottage cheese 1/4 cup pistachio nuts
1/2 cup halved seedless grapes
1/4 cup mayonnaise
Salt
Lightly mix the cheese, nuts, grapes, and mayonnaise. Add salt to taste. Garnish with a cluster of grapes, if desired. Serve with a variety of fresh fruits.
MINT PEA SALAD
1/2 pound snow peas
1/2 cup plain yogurt
3 tablespoons mayonnaise
juice of 1 lemon
coarse salt to taste
freshly-ground black pepper to taste
1 bunch mint chopped fine reserve some whole leaves for garnish 8 slices crisp-cooked bacon crumbled
Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry. In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.
PAPAYA MINT DRESSING OVER FRUIT SALAD
1 papaya peeled, seeded, and cut into chunks 3/4 cup canned papaya nectar
2 tablespoons rice wine vinegar
2 teaspoons minced fresh ginger
1 tablespoon sugar
1/3 cup olive oil
assorted fresh fruit sliced
1 bunch Mint chopped fine reserve some whole leaves for garnish In a blender, combine papaya, nectar, vinegar, ginger and sugar, and blend until smooth. With motor running, pour in olive oil in slow, steady stream until incorporated. Pour into a bowl, stir in mint and refrigerate, covered until ready to use. Pour over fresh fruit and garnish with mint leaves.
LINGUINE IN MUSHROOM CAESAR SALAD
8 ounce uncooked linguine
2 tablespoons olive oil
1 cup sliced onion
1 pound button mushrooms, sliced
1 teaspoon minced garlic
1 jar roasted red peppers,
drained and chopped
salt and freshly ground pepper
1-1/2 cup flavored croutons
1/3 cup freshly grated parmesan cheese
Cook the linguine in salted boiling until firm-tender, about 10 minutes, drain, reserving one-half cup cooking liquid. Put pasta in large bowl and cover to keep warm. While pasta is cooking, heat oil in a skillet over medium-high heat and sauté onion until soft, about 5 minutes. Reduce heat to medium; add mushrooms and garlic, and cook, stirring, until mushrooms give up their liquid, about 6 minutes. Stir in roasted peppers, salt and pepper to taste, and reserved cooking liquid, heat through. Pour over linguine, add croutons and cheese, and toss.
LINGUINE TUNA SALAD
7 ounce linguine, broken in half
1/4 cup vegetable oil
2 teaspoons sugar
1 teaspoon seasoned salt
10 ounce (1 packet) frozen green peas (thaw peas before using in this salad)
1/4 cup lemon juice
1/4 cup chopped green onions
1 teaspoon Italian seasoning
12-1/2 ounce (1 can) tuna, drained
2 med. Firm tomatoes, chopped
Cook linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian seasoning, and salt, mix well. Add hot linguine, toss. Add remaining ingredients, mix well. Cover, chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers.
CUCUMBER SALAD
1-cup sour cream
1-tablespoon sugar
2 tablespoons cider vinegar
1/4-teaspoon pepper
1/2-teaspoon salt
1-teaspoon celery seed
2 long cucumbers
1 Vidalia onion or any sweet onion
Combine in a bowl, the sour cream, sugar, vinegar, salt, pepper and celery seed. Clean and slice cucumbers and onion in thin slices. Add to dressing mixture & toss to coat.
Let sit in fridge for about 2 hours to develop flavor.
COTTAGE CHEESE POTATO SALAD
3 hard-cooked eggs
4 cups cooked, sliced, cooled potatoes
1 cup diced celery
1 cup large-curd cream-style cottage cheese 3/4 cup mayonnaise
1/2 cup sliced radishes
1/2 cup diced green pepper
1/2 cup sliced green onions
2 teaspoons salt
1/4 teaspoon pepper
Ripe olives
Set aside 1 egg for garnishing.
Chop 2 eggs; mix with remaining ingredients except olives. Chill. Garnish with egg slices & olives.
TOMATOES STUFFED WITH EGG SALAD
6 hard-cooked eggs, chopped
1/2 cup finely chopped celery
1/3 cup sliced stuffed green olives
1/4 cup minced green onions
1/2 teaspoon salt
Dash pepper
1/4 cup mayonnaise
6 medium tomatoes
Combine eggs, celery, olives, and onions. Season with the salt and pepper. Add mayonnaise; mix well. Scoop out centers of tomatoes and fill with the egg salad. Top with additional olive slices. Chill.
HAM SALAD
1-1/2 cups diced cooked or canned ham
6 hard-cooked eggs, coarsely diced
1/2 cup diced celery
1/2 cup sliced gherkins
1/3 cup mayonnaise or salad dressing
2 tablespoons prepared mustard
1 tablespoon lemon juice, fresh, frozen, or canned Salt and pepper
Combine ham, eggs, celery, and gherkins. Blend mayonnaise, mustard, and lemon juice; add to ham mixture and toss lightly. Season to taste with salt and pepper. Chill. Garnish salad with additional mayonnaise sprinkled with paprika, if desired. Serve on lettuce.
BARBECUE SALAD
2 packages lemon-flavored gelatin
2 1/2 cups hot water
2 8-ounces cans (2 cups) seasoned tomato sauce 3 tablespoons vinegar
1 teaspoon salt
Dash pepper
Dissolve gelatin in hot water. Blend in remaining ingredients. Chill until partially set. Pour into 5-cups ring mold. Chill until firm. Unmold; line center with lettuce and add bowl of mayonnaise.
MACARONI & CHEESE SALAD
1 7-ounces package elbow macaroni
2 tablespoons vinegar
1 cup diced American cheese
1/2 cup chopped green pepper
1/4 cup diced celery
2 tablespoons chopped pimiento
2 to 3 tablespoons minced onion
2/3 cup mayonnaise or salad dressing
1 green pepper cut in rings
Cook macaroni according to package directions. Drain and rinse with cold water. Add vinegar, mix lightly, let stand 10 minutes. Add the cheese, chopped green pepper, diced celery, pimiento, onion, and mayonnaise. Toss to blend. Chill. Garnish with green-pepper rings.
SHOESTRING CHEF'S SALAD
1 cup cooked or canned whole green beans, drained 1 cup cooked carrot strips, drained
1 cup cooked or canned peas, drained
1/2 cup French dressing
1 head lettuce
1 cup celery strips
1 cup cooked ham, cut in strips
1 12-ounces can luncheon meat, cut in strips 2 hard-cooked eggs, sliced
Let cooked vegetables stand in French dressing in refrigerator 2 hours. Place lettuce cups in a shallow bowl around a center of shredded lettuce.
Radiate strips of meat & vegetables in lettuce cups from the center. Fill in with mounds of peas.
Center with egg slices.
HOT GERMAN POTATO SALAD
6 baking potatoes
1/3 cup vinegar
2 teaspoons salt
1/4 teaspoon pepper
1 pound bacon, chopped
6 eggs
3/4 cup chopped green onions (and tops) or 1/2 cup chopped onion Cook potatoes in boiling water. Peel and dice. Add vinegar and seasonings. Fry bacon until crisp. Cook eggs 4 minutes. Combine potatoes, drained bacon, 2 tablespoons bacon fat, soft-cooked