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+RECIPE: Cheeseburger Potato Soup; INGREDIENTS: 6 baking potatoes, 1 pound of extra lean ground beef, 2/3 cups of butter or margarine, 6 cups of milk, 3/4 teaspoons of salt, 1/2 teaspoons of pepper, 1 1/2 c (6 ounces) shredded Cheddar cheese, divided, 12 sliced bacon, cooked, crumbled and divided, 4 green onion, chopped and divided, 1 (8 ounces) carton sour cream (optional); DIRECTIONS: Wash potatoes; prick several times with a fork; Microwave them with a wet paper towel covering the potatoes on high for 6-8 minutes; The potatoes should be soft, ready to eat; Let them cool enough to handle; Cut in half lengthwise; scoop out pulp and reserve; Discard shells; Brown ground beef until done; Drain any grease from the meat; Set aside when done; Meat will be added later; Melt butter in a large kettle over low heat; add flour, stirring until smooth; Cook 1 minute, stirring constantly Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly; Stir in potato, ground beef, salt, pepper, 1 cup of cheese, 2 tablespoons of green onion and 1/2 cup of bacon; Cook until heated (do not boil); Stir in sour cream if desired; cook until heated (do not boil); Sprinkle with remaining cheese, bacon and green onions .
+RECIPE: Zucchini-Artichoke Continental; INGREDIENTS: 1 (9 ounces) package frozen artichoke hearts, 2 tablespoons of water, 3 medium zucchini (1 pound), sliced 1/4-inch thick (4 cups of), 2 cups of fresh mushrooms, halved, 2 tablespoons of finely chopped green onion, 2 cloves garlic, minced, 1 tablespoon of margarine or butter, 2 medium tomatoes, cut into wedges and seeded, 1/4 cups of grated Parmesan cheese; DIRECTIONS: In 2-quart microwave-safe casserole, microcook artichokes and water, covered, on 100% power (High) for 3 to 4 minutes or until thawed; Stir; Add next 3 ingredients; Cover; Cook on High for 9 to 11 minutes (low-wattage oven for 12 to 14 minutes) or just until tender; stir once; Drain well; Stir in garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; Dot with margarine or butter; Cover; cook on High for 1 minute; Stir in tomatoes; sprinkle with cheese; Let stand 2 minutes; Makes 6 servings .
+RECIPE: Eggplant Spaghetti Sauce; INGREDIENTS: 1/2 cups of oil (I use olive oil, extra light), 1 large eggplant, unpeeled and chopped, 2 medium onions chopped, 1/2 head cauliflower, chopped, 1 green pepper, chopped, 1/2 cups of fresh parsley (flat Italian), chopped, 1/4 pound mushrooms, sliced, 8 cloves garlic, minced or mashed, 2 very large cans Italian tomatoes, 1 bay leaf, 1 teaspoon of dried basil, 1 teaspoon of oregano, 1 teaspoon of thyme, 1/2 teaspoons of marjoram, 1/2 teaspoons of rosemary, 1/2 teaspoons of salt, optional, 1 cup of dry red or white wine; DIRECTIONS: Heat oil in large pot; Add all the vegetables and the garlic Saute over medium heat for 15 minutes stirring frequently; Add tomatoes and tomato sauce and all the seasonings; Bring to a boil and then reduce heat; Cover and simmer for 3 to 4 hours; During the last hour of cooking, add the wine .
+RECIPE: Corned Beef Hash Swirls; INGREDIENTS: Bisquick, can corned beef hash, mustard, salt and pepper to taste; DIRECTIONS: Make dough according to Bisquick directions on box; Roll out until about 1 inch thick; (Shape, as you roll out into an oblong shape ), Thinly spread with a knife, mustard on top of dough Then, salt and pepper lightly or to taste; Spread corned beef hash on top of the mustard, salt and pepper; Then, lengthwise, roll up securely and pan freeze; When frozen, take out and with a sharp knife, cut roll into 3/4 to 1 inch slices; Bake in moderate oven at approximately 350 degrees Fahrenheit for 15 or 20 minutes or freeze, individually and reheat frozen for a longer period of time; Whether you serve right away or serve after being frozen, pour on top either a cream cheese sauce or a sauce made of 1 can of cream of celery soup, adding a little water; A good lunch!!.
+RECIPE: Peanut Butter Cup Cookies; INGREDIENTS: 1/2 cups of butter or margarine, 1/2 cups of peanut butter, 1/2 cups of brown sugar, 1/2 cups of white sugar, 1 egg, 1/2 teaspoons of vanilla, 1 1/4 cups of sifted flour, 3/4 teaspoons of baking soda, 1/2 teaspoons of salt, 1 (10 ounces) bag miniature Reese's peanut butter cups; DIRECTIONS: Cream butter, peanut butter, brown sugar and white sugar; Beat in egg and vanilla; Sift flour, baking soda and salt; Add flour mixture to creamed mixture; Shape into 1-inch balls; Spray miniature muffin pans with nonstick spray and place balls of dough in pans; Do not spread dough in cups; Bake at 350 degrees Fahrenheit for 8 to 10 minutes or lightly browned; Remove from heat and immediately press peanut butter cup into each cookie until only top shows; Let cool in tins for 10 to 15 minutes; These freeze well; Makes about 4 dozen .
+RECIPE: Colonial Cheese Biscuits; INGREDIENTS: 1 1/2 pound sharp Cheddar cheese, 2 sticks butter, softened, 2 cups of plus 2 tablespoons of flour, 1 1/2 teaspoons of salt, 1 1/2 teaspoons of paprika, confectioners sugar; DIRECTIONS: These pancakes are as big as a dinner plate and formerly even bigger (12-inches in diameter!); Nowadays you may find such big pancakes on the menu of a restaurant, but at home, we make them the dinner plate size; They are either eaten as a savory (with smoked sausage or bacon) or as a sweet (plain with molasses or golden syrup or with apples); Pancakes are best when made with yeast and they should be served piping hot; Use two skillets when available Keep the pancakes hot on steam, or covered in the oven; Cold pancakes are awful!, The following recipe is a luxury one, for special occasions, as many eggs are used in preparing (instead of yeast) .
+RECIPE: Apple Sour Cream Coffee Cake; INGREDIENTS: 2 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoons of salt, 1/2 cups of butter or margarine, 1 cup of sugar, 2 eggs, 1 teaspoon of vanilla, 1 cup of sour cream, 1/2 cups of sugar, 1 teaspoon of cinnamon, 1/2 cups of chopped nuts, 1 1/4 cups of apples, peeled and thinly sliced; DIRECTIONS: Combine flour, soda and salt In another bowl, cream butter and 1 cup sugar until fluffy Add eggs and vanilla; mix well Blend in flour mix, alternating with sour cream In another bowl, mix together apples, cinnamon, 1/2 cup sugar and nuts Spread half the batter in a greased 9-inch tube or Bundt pan Sprinkle half the cinnamon-apple mix over the batter Spoon in the rest of the batter and sprinkle on the rest of the cinnamon-apple mix Bake at 375 degrees Fahrenheit for 40 to 50 minutes Cool 10 minutes before removing from pan .
+RECIPE: Baked Spaghetti; INGREDIENTS: 1 cup of chopped onion, 1 cup of chopped green pepper, 1 tablespoon of butter, 1 (28 ounces) can tomatoes with liquid, cut up, 1 (4 ounces) can mushroom stems and pieces, drained, 1 (2 1/4 ounces) can sliced ripe olives, drained, 2 teaspoons of dried oregano, 1 pound ground beef, browned and drained (optional), 12 ounces spaghetti, cooked and drained, 2 cups of (8 ounces) shredded Cheddar cheese, 1 (10 3/4 ounces) can condensed cream of mushroom soup (undiluted), 1/4 cups of water, 1/4 cups of grated Parmesan cheese; DIRECTIONS: In a large skillet, saute onion and green pepper in butter until tender; Add tomatoes, mushrooms, olives and oregano; Add ground beef if desired; Simmer uncovered for 10 minutes; Place half of the spaghetti in a greased 13 x 9 x 2-inch baking dish Top with half of the vegetable mixture; Sprinkle with 1 cup Cheddar cheese; Repeat layers .
+RECIPE: Enchiladas; INGREDIENTS: 1 (12 ounces) can tomato paste, 1 quart of water, 2 cloves garlic, minced, 5 teaspoons of chili powder, 1 pound lean ground beef, 1/2 cups of chopped green onions, 2 cups of shredded Monterey Jack cheese, 1 dounces corn tortillas; DIRECTIONS: In a saucepan, combine tomato paste, water, garlic and chili powder; simmer 20 minutes; In skillet, brown ground beef with half of the onions; drain fat; Stir in 1 1/2 cups of cheese and 1 cup tomato paste mixture; Spoon 1/4 cup tomato paste mixture in 3-quart shallow baking dish; Soften tortillas, one at a time, by dipping in and out of remaining mixture; Spoon beef mixture down center of each tortilla; roll up; Place seam side down in baking dish; Pour remaining tomato paste mixture over top; Sprinkle with remaining cheese and onions; Bake at 350 degrees Fahrenheit for 20 minutes Makes 6 servings .
+RECIPE: Egg Drop Soup; INGREDIENTS: 2 tablespoons of peanut oil, 1 cup of chopped onion, 1 1/2 teaspoons of minced garlic, 7 cups of chicken broth, 2 tablespoons of soy sauce, 1/4 teaspoons of pepper, 1 cup of thinly sliced carrots, 1 teaspoon of minced ginger root, 1 pound lean pork, cut in strips, 1 (8 ounces) can bamboo shoots, drained, 1 (8 ounces) can sliced water chestnuts, drained, 6 ounces frozen pea pods, 1/4 teaspoons of sesame oil, 2 eggs, well beaten; DIRECTIONS: In a large saucepan or Dutch oven, heat oil over medium heat Add onion, garlic, ginger and pork; cook and stir until tender Stir in broth, soy sauce, pepper and sesame oil; bring to a boil Add carrots; simmer 15 minutes; Add all remaining ingredients except eggs; bring to a boil; Reduce heat to low; Stir in eggs with a fork to separate into strands .
+RECIPE: Brown Rice Pizza(Light) ; INGREDIENTS: 1 1/2 cups of cooked brown rice (without salt or fat), 1 1/2 cups of (6 ounces) shredded part skim milk Mozzarella cheese, divided, 1 egg, beaten (I use Second Nature), 1 teaspoon of oregano, divided, Pam, 1 cup of broccoli flowerets, 1 cup of sliced zucchini, 1 cup of sliced fresh mushrooms, 1 small onion, sliced, 8 ounces can tomato sauce (no salt); DIRECTIONS: Combine rice, 1/2 cup cheese and 1/2 teaspoon oregano in a medium bowl; Stir well; Press mixture evenly into a 12-inch pizza pan coated with Pam; Bake at 400 degrees Fahrenheit for 25 minutes; Coat a large nonstick skillet with Pam; Place over medium-high heat until hot; Add broccoli, zucchini, mushrooms and onion; Saute until tender; Combine tomato sauce and remaining oregano; Spread evenly over baked crust; Top with sauteed vegetable mixture Sprinkle with remaining 1 cup cheese; Bake at 400 degrees Fahrenheit for 10 minutes or until pizza is thoroughly heated and cheese is melted; Yields 4 servings (255 calories each) .
+RECIPE: Hungarian Goulash; INGREDIENTS: 2 pound beef for stew, cubed, 1 medium onion, sliced, 1 small clove garlic, 1/4 cups of shortening, 1 1/2 cups of water, 3/4 cups of catsup, 2 tablespoons of Worcestershire sauce, 1 tablespoon of packed brown sugar, 2 teaspoons of salt, 2 teaspoons of paprika, 1/2 teaspoons of dry mustard, dash of cayenne red pepper, 1/4 cups of cold water, 2 tablespoons of flour; DIRECTIONS: Cook and stir beef, onion and garlic in shortening until beef is brown; drain; Stir in 1 1/2 cups water, catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper; Heat to boiling; Reduce heat; Cover and simmer until beef is tender, 2 to 2 1/2 hours; Can also put in crock-pot on low for 8 to 9 hours Shake 1/4 cup cold water and flour in tightly covered container Stir gradually into beef mixture; Heat to boiling, stirring constantly; Boil and stir 1 minute; Serve over hot noodles .
+RECIPE: Wedding Cookies; INGREDIENTS: 1 stick unsalted butter (room temperature), 2 tablespoons of granulated sugar, 1 teaspoon of vanilla, 1 cup of all-purpose flour, sifted, 1 cup of finely chopped walnuts, 1 cup of powdered sugar, sifted; DIRECTIONS: Preheat oven to 300 degrees Fahrenheit Line 2 cookie sheets with parchment paper or leave them ungreased Cream the butter, sugar and vanilla until light and fluffy Add the flour and mix on low speed until very well blended Add the nuts and mix well until well blended Measure out generously rounded teaspoonfuls of dough and roll them into balls with your hands Place about 2-inches apart on the prepared cookie sheets Bake the cookies until they begin to turn golden, about 30 minutes To test for doneness, remove 1 from sheet and cut in half There should be no doughy strip in the center Roll the cookies in the powdered sugar while hot Then cool on the cookie sheets Serve after cookies have cooled .
+RECIPE: Mexicali Chicken And Cheese Bake; INGREDIENTS: 3 cups of cubed, cooked chicken, 8 ounces (2 cups of) shredded Monterey Jack cheese, 12 ounces can whole kernel corn, drained, 10 3/4 ounces can condensed cream of chicken soup, 1 cup of flour, 1/4 cups of cornmeal, 1 3/4 teaspoons of baking powder, chili powder or seasoned salt, 1 1/2 cups of milk, 1/2 cups of margarine, melted, 3 eggs, beaten, 1/4 cups of chopped onion, 4 ounces can chopped green chillies, 2 ounces chopped pimento, drained; DIRECTIONS: Heat oven to 350 degrees Fahrenheit; Grease 13 x 9-inch baking dish; In large bowl, combine chicken, 1 cup cheese, corn and soup; blend well Spoon into prepared dish; Combine other ingredients in order listed; Mix until just moistened; Batter will be lumpy; Pour over chicken mixture; Bake 50 to 60 minutes; Sprinkle with cheese; Return to oven to melt cheese; Let stand 10 minutes before serving; Serves 8 .
+RECIPE: Chicken Saltimbocca; INGREDIENTS: 3 whole large chicken breasts, skinned, boned and halved lengthwise, 6 thin slices boiled ham, 6 slices process Swiss cheese, 1 medium tomato, peeled, seeded and chopped, crushed dried sage, 1/3 cups of fine dry bread crumbs, 2 tablespoons of grated Parmesan cheese, 2 tablespoons of snipped parsley, 1/4 cups of butter, melted; DIRECTIONS: Place chicken, boned side up, between two pieces clear plastic wrap; Working out from the center, pound each lightly with meat mallet to 5 1/2 x 5 1/2 inches; Remove wrap; Place a ham slice and a cheese slice on each cutlet, cutting to fit within 1/4 inch of edges; Top with some tomato; sprinkle lightly with sage; Fold in sides; roll up jelly roll fashion, pressing to seal well Combine crumbs, Parmesan and parsley; Dip chicken in butter, then roll in crumbs; Bake in shallow baking pan at 350 degrees Fahrenheit for 40 to 45 minutes; Remove to platter; Blend mixture remaining in pan until smooth; serve over chicken; Serves 6 .
+RECIPE: Favorite Vegetable Soup(Low-Fat) ; INGREDIENTS: 1/4 cups of diced onion, 2 packets instant chicken broth and seasoning mix, 2 garlic cloves, minced, 1 1/2 cups of thinly sliced zucchini, 1/2 cups of each thinly sliced carrots and chopped seeded tomato, 1 teaspoon of chopped fresh parsley, 1/4 teaspoons of basil leaves, 1/8 teaspoons of pepper; DIRECTIONS: In 1 1/2-quart nonstick saucepan, combine onion, broth mix and garlic; cook, stirring occasionally, until onion is translucent Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes; Add 2 cups water and bring to a boil; Reduce heat to medium, cover and cook until vegetables are soft, about 20 minutes Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside; In blender container, in 2 batches, puree remaining soup; return pureed mixture to saucepan, add reserved vegetables and heat; Makes 2 servings .
+RECIPE: Bourbon Balls; INGREDIENTS: 1/2 cups of (1 stick) butter, 1 pound (1 box) 10x confectioners sugar, 4 1/2 teaspoons of 100 proof bourbon, 8 sq. (1 ounces each) semi-sweet chocolate, broken into pieces, 36 pecan halves; DIRECTIONS: Beat butter in medium-size bowl until light and fluffy; Beat in gradually 10x confectioners sugar; Slowly beat in bourbon Chill 1 hour or until mixture is stiff enough to shape; Roll into 1-inch balls; Arrange in single layer on wax paper-lined tray Chill 1 hour; Melt chocolate in top of double boiler over simmering water; Remove chocolate from heat; cool until a good dipping consistency; Dip bourbon balls with 3-pronged fork halfway into chocolate; Return to wax paper-lined tray; Place pecan half on top of each ball; When all the bourbon balls have been dipped, return tray to refrigerator; Chill about 30 minutes or until firm Makes about 3 dozen .
+RECIPE: Banana Nut Muffins; INGREDIENTS: 1 1/2 cups of whole-wheat flour, 1 cup of chopped walnuts, 1/2 cups of toasted wheat germ, 1/2 cups of brown sugar, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoons of salt, 1/4 teaspoons of ground nutmeg, 2 ripe bananas, mashed, 3/4 cups of milk, 5 tablespoons of melted butter, 1 egg, cinnamon sugar (optional); DIRECTIONS: Preheat oven to 400 degrees Fahrenheit; Fit 12 muffin cups with paper liners Coat each with cooking spray; Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in large bowl; Stir in bananas, milk, butter and egg; Mix just until blended; Using an ice cream scoop, fill muffin cups evenly with batter; Sprinkle with cinnamon sugar, if desired; Bake muffins until a skewer inserted into centers comes out clean, 20 to 22 minutes; Cool 1 minute, then remove from the muffin pan and cool on a wire rack Makes 1 dozen muffins .
+RECIPE: Sour Cream Apple Pie; INGREDIENTS: 1 unbaked 9-inch pie shell, 3/4 cups of granulated sugar, 1/3 cups of all-purpose flour, 1/4 teaspoons of each ground nutmeg and salt, 1 teaspoon of ground cinnamon, 1/4 cups of butter or margarine, softened, 3 to 4 large tart green apples, peeled and sliced to make 5 cups of, 1 tablespoon of lemon juice, 1 cup of sour cream; DIRECTIONS: Heat oven to 350 degrees Fahrenheit; Place pie shell on cookie sheet; In medium bowl, combine sugar, flour, spices and salt; With pastry blender or two knives, cut butter into sugar mixture until crumbly Sprinkle 2 tablespoons on bottom of shell; Arrange apple slices in overlapping rows in shell; Sprinkle each row with a few drops of lemon juice and remaining sugar mixture; (Apples will round slightly in pie shell ), Bake 25 minutes; Spoon and spread sour cream over top; Bake 15 minutes longer; Makes 1 pie .
+RECIPE: Bouillabaisse; INGREDIENTS: 1 cup of minced onions, 1/2 cups of minced leeks, 1/2 cups of olive oil, 4 cloves mashed garlic, 1 1/2 cups of drained canned tomatoes or 1/4 tomato paste, 2 1/2 quarts of water, 6 parsley sprigs, 1/2 teaspoons of thyme, 2 big pinches saffron, 4 pound fish heads or 1 quart of clam juice and reduce water to 1 1/2 quarts of, 6 to 8 pound assorted fish and shellfish (scallops, prawns, clams and mussels), 3 to 4 pound firm white fish; DIRECTIONS: Cook onions and, leeks\tslowly in the oil until tender, but not browned; Add, other, ingredients, to onions and cook, uncovered, at a, moderate, boil, for, 30, minutes \tStrain the stock, add salt and pepper to taste; Add clams and mussels to stock first, cover\tpot, and, bring, to, boil; Cook, about, 5 minutes or until some, of, them, begin to open, then add fish Wait about 3, minutes, then add scallops and prawns; The soup is ready when the, shellfish, is, open and the prawns are pink (don't wait for, a, boil or cook too long); Taste continually and serve immediately, when, done; Serve, with, crusty French bread and Rouille (recipe follows) .
+RECIPE: Broccoli Almond; INGREDIENTS: 2 (10 ounces) package frozen chopped broccoli, 1/4 cups of chopped onion, 1/4 cups of butter, 2 tablespoons of flour, 1/2 cups of milk, 1 (8 ounces) jar pasteurized process cheese spread, 1/2 teaspoons of salt, 1/8 teaspoons of pepper, 2 eggs, well beaten, 1/2 cups of bread crumbs, 2 tablespoons of melted butter, 1/4 cups of toasted slivered almonds; DIRECTIONS: Cook broccoli in boiling, salted water; Drain thoroughly Cook onion in 1/4 cup butter until soft; Blend in flour, then milk; Cook, stirring constantly until thickened; Stir in cheese spread, salt and pepper until thoroughly blended; Remove from heat; Add cheese mixture to eggs, a little at a time, stirring constantly; Stir in broccoli; Place in a greased 1 1/2-quart casserole; Toss crumbs with melted butter and sprinkle on top Top with almonds; Bake in a slow oven (325 degrees Fahrenheit) until set, 40 to 45 minutes; Makes 6 servings .
+RECIPE: Cranberry Souffle; INGREDIENTS: 2 envelopes unflavored gelatin, 1/4 teaspoons of salt, 1 cup of water, 2 tablespoons of lemon juice, 1 teaspoon of grated lemon rind, 3 egg whites, 1/4 cups of sugar, 1 can whole cranberry sauce, 1/4 cups of chopped walnuts, 1 large or 2 small cans mandarin oranges; DIRECTIONS: Mix gelatin and salt thoroughly in small pan; Add water and stir constantly over medium-low heat until gelatin is dissolved Remove from heat and stir in lemon juice and rind; Chill in refrigerator; While gelatin is chilling, beat egg whites, gradually adding sugar and beating after each addition; Set aside; Remove chilled gelatin from fridge and beat it up a little until fluffy if too firm; Add cranberry sauce, then fold the mixture into the egg whites; Add oranges and nuts; Pour into a lightly greased mold and chill thoroughly; When ready to serve, dip mold in warm water and invert on plate .
+RECIPE: Rhubarb Cake; INGREDIENTS: 5 cups of rhubarb, cut in small pieces, 1 (3 ounces) package raspberry Jell-O, 1 cup of sugar, 3 cups of miniature whole marshmallows, 1 package yellow cake mix, prepared according to directions; DIRECTIONS: Place rhubarb in a well-greased 9 x 13-inch baking dish Sprinkle Jell-O over rhubarb, then follow with the sugar and marshmallows; Pour prepared cake mix over the top and bake at 350 degrees Fahrenheit for an hour or until tester comes out clean; Wait about 5 minutes and then take a sharp knife and cut carefully around the outside of cake; Turn cake out onto a heavy piece of aluminum foil which has been placed on a cookie sheet; Be sure cookie sheet is large enough; Foil must be long and wide enough; Turn edges up to form a rim; Place pan with foil on it and invert carefully; Cool to serve; Top with whipped cream; Makes 12 to 16 servings .
+RECIPE: One-Rise Monkey Bread; INGREDIENTS: 3 to 3 1/2 cups of unsifted all-purpose or bread flour, 2 tablespoons of sugar, 1 teaspoon of salt, 1 package active dry yeast, 1 cup of very warm water (120~ to 130~), 2 tablespoons of butter or margarine, softened, 1 egg, 1/3 cups of butter or margarine, poppy seed (optional); DIRECTIONS: Grease a 12-cup fluted tube pan or a 10-inch tube pan; In large bowl blend 1 1/2 cups flour, sugar, salt, yeast, water, margarine and egg at low speed until moistened; Beat three minutes at medium speed; Stir in remaining flour by hand; Knead dough on floured surface until smooth, about 1 minute; Press or roll dough to 15 x 12-inch rectangle; Using sharp knife, cut dough into diamond-shaped pieces by cutting into 2 inch strips diagonally across dough; In shallow pan melt 1/3 cup butter; Dip each piece of dough in melted butter and place in prepared pan, making layers Sprinkle each layer with poppy seeds; Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes; Heat oven to 375 degrees Fahrenheit; Bake 20 to 25 minutes; Cool in pan 2 minutes; Invert into serving pan; Makes a 10-inch pull apart loaf .
+RECIPE: Gran'S Toll House Cookies; INGREDIENTS: 1 1/2 cups of sifted flour, 1 teaspoon of soda, 1 teaspoon of salt, 1 cup of shortening, 3/4 cups of brown sugar, firmly packed, 3/4 cups of granulated sugar, 2 eggs (unbeaten), 1 teaspoon of hot water, 1 cup of nut meats, cut fine, 2 (14 ounces) package Nestle semi-sweet chocolate, in pieces, 2 cups of oatmeal (quick or regular; uncooked), 1 teaspoon of vanilla; DIRECTIONS: Sift flour once before measuring, then sift with soda and salt Cream shortening until soft; Add sugars gradually, creaming until light and fluffy; Add eggs one at a time, beating after each addition; Add hot water to creamed mixture, then sifted dry ingredients; Add nut meats, Nestle chocolate and oatmeal and mix thoroughly; Add vanilla and blend well; Drop by half teaspoons on a greased cookie sheet; Nut meats may be omitted; Bake at 375 degrees Fahrenheit for 8 minutes; Makes 100 .
+RECIPE: "Glop"; INGREDIENTS: 2 pound lean hamburg, 1 can beef bouillon, 1 small onion, chopped, 1 cup of chopped celery, 1 cup of frozen or fresh corn, 2 tablespoons of corn or potato starch, 2 tablespoons of ketchup, 1 tablespoon of Worcestershire sauce, 2 cups of dry macaroni, cooked, 8 ounces rigatoni or other favorite pasta, 1/4 cups of olive oil, 1 pound medium shrimp, peeled and deveined, 1 green pepper, cut into short, thin strips, 1 yellow or red pepper, cut into short, thin strips, 1 cup of sliced mushrooms, 3 cloves garlic, minced, 1 tablespoon of dry basil, crumbled, 2 medium tomatoes, coarsely chopped, 1 cup of picante sauce, grated Parmesan cheese; DIRECTIONS: Cook and drain pasta; While it's cooking, heat oil in large skillet over medium-high heat; Add shrimp, peppers, mushrooms, garlic and basil; Cook, stirring frequently, to prevent sticking, until shrimp are cooked through and peppers are almost tender (3 to 4 minutes); Stir in tomatoes and picante sauce; simmer 2 to 3 minutes (stirring frequently); Add pasta; mix well; Serve with cheese and additional picante sauce, if desired .
+RECIPE: Magloubeh; INGREDIENTS: 2 pound chicken or lamb, 1 pound rice, 2 large eggplant, 1 head cauliflower, a few potatoes, sliced thin (optional), salt and pepper to taste, 1/2 teaspoons of bahar (Middle Eastern spice); DIRECTIONS: Soak the rice for 1 hour in warm water; Cook the meat in water; Remove the meat and add a little butter or margarine in the water; Put this water left over with the rice; Fry the eggplant and cauliflower with cooking oil; In a large pot, put the meat in the bottom, then the eggplant and cauliflower, then the rice and water from meat on top; Cover pot and cook to a boil until the water begins to dry (about 15 to 20 minutes); Turn heat down to low until it is all dry; Turn heat off and let set for 20 to 30 minutes; Turn upside down on a platter; Serves a lot; Serve with yogurt or salad .
+RECIPE: D'S Danish; INGREDIENTS: 4 cups of flour, 3 teaspoons of sugar, 1 teaspoon of salt, 1 cup of oleo, 3 eggs, beaten, 1 cup of warm milk, 1 package yeast; DIRECTIONS: Mix flour,, sugar,, salt,, and\toleo, as for pie crust Dissolve yeast, in warm milk; add to eggs \tMix dry and liquid ingredients, thoroughly and refrigerate overnight \tThen bring to room, temperature, and, turn, out, on floured board; Knead well Rest, a, bit, (self, and, dough); Divide, dough into 4 parts Roll one part thin as for pie crust; brush with melted butter Sprinkle, with, sugar, cinnamon, nuts and/or raisins You can also, spread, with\ta, filling, such as poppy seed or dates (as for jelly roll); Roll, tightly; Bake, as is or cut 3/4 inch slices and bake in\tmuffin\ttins; Bake at 375 degrees Fahrenheit about 20 minutes Sugar/lemon icing may be used; Repeat with other 3 parts of dough .
+RECIPE: Ribbon Layer Jello; INGREDIENTS: 4 (3 ounces) package jello, make each package separately, 1 cup of hot water for each package jello, 1/2 cups of cold water for each package jello, 2 package Knox gelatine, 2 cups of milk, 2 teaspoons of vanilla, 1 cup of sugar, 1 pt. sour cream; DIRECTIONS: Dissolve Knox gelatine in 1/2 cup cold water; put aside Bring to a boil, milk and sugar; Add gelatine mixture, sour cream and vanilla; Beat until thick, about 10 minutes, with electric mixer; Separate this into 3 parts; Layer jello in desired order; (Red on top for Christmas or green on top for St Pat's day; Christmas layers are green, white mixture, orange white mixture, yellow white mixture and red ), Let each layer set 45 minutes before adding next layer; Mix each jello separate before making layers; Time consuming but very decorative .
+RECIPE: Fat-Free Banana Crunch Muffins; INGREDIENTS: 1 cup of all-purpose flour, 1/2 cups of wheat and barley cereal nuggets, 1/2 cups of sugar, 1/2 teaspoons of baking powder, 1/2 teaspoons of baking soda, 2 medium-size ripe bananas, mashed (about 1 cup of), 1/2 cups of plain nonfat yogurt, 1/4 cups of thawed frozen no-cholesterol egg substitute, 1/2 teaspoons of vanilla extract; DIRECTIONS: About 40 minutes before serving or early in the day:, Preheat oven to 350 degrees Fahrenheit; Spray 24 mini muffin pan cups (1 3/4 x 1-inch) with nonstick cooking spray; In medium bowl, mix first 6 ingredients In large bowl with wire whisk or fork, mix bananas, yogurt, egg substitute and vanilla; stir in flour mixture just until moistened Spoon batter into muffin pan cups; Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffins comes out clean; Remove from muffin pan cups to wire racks; Serve muffins warm or let cool on wire racks to serve later; Makes 24 muffins; Each muffin contains 55 calories, 0 g fat, 0 mg cholesterol and 65 mg sodium; Calories from fat:, 0% .
+RECIPE: Barbara Mandrell'S Four Layer Dessert; INGREDIENTS: 1 cup of flour, 1 cup of chopped nuts, 1/2 cups of melted margarine, 1 (8 ounces) package cream cheese, softened, 1 cup of whipped topping, 1 small package instant chocolate pudding, 1 small package instant vanilla pudding, 4 cups of milk, divided, 1 cup of sifted powdered sugar, whipped topping, chopped nuts; DIRECTIONS: Combine flour, nuts and melted margarine and mix well; Press into bottom of 11 3/4 x 7 1/2-inch baking dish; Bake at 350 degrees Fahrenheit for 15 minutes; Cool; Combine softened cream cheese and powdered sugar and mix well until blended; Fold in whipped topping Spread over crust; Chill; Prepare chocolate pudding; mix as directed on package; Spread over cream cheese mixture; Prepare vanilla pudding mix as directed on package and spread over chocolate pudding; Cut into squares and garnish with additional whipped topping and chopped nuts .
+RECIPE: Corn Crepes; INGREDIENTS: 2 eggs, 2 egg yolks, 2 cups of milk, 1 cup of flour, 1/2 cups of finely ground cornmeal, 1 teaspoon of sugar, dash of salt, 2 tablespoons of butter; DIRECTIONS: In blender combine eggs, egg yolks, milk, flour, cornmeal, sugar and salt; Blend until smooth; Mixture should be consistency of unbeaten whipping cream; Set aside in refrigerator at least 1 hour; Remove batter from refrigerator and stir well with whisk Heat 9-inch nonstick pan over medium-high heat; Rub lightly with butter; Pour about 1/4 cup of crepe batter in center of pan, tilting and angling pan to spread batter evenly over entire bottom Return pan to heat and cook 1 minute, until top of crepe appears dry; Turn crepe and cook briefly on opposite side; Remove to plate and repeat until all batter is used; Leftover crepes can be stored in refrigerator wrapped in plastic wrap 2 days; Makes 12 crepes .
+RECIPE: Spanakopeta(Spinach Squares) ; INGREDIENTS: 2 bunches green onion, finely chopped, 1 onion, finely chopped, 1/4 pound butter, 2 package frozen chopped spinach, thawed and drained, 1/2 pound package cream cheese, softened, 1/2 pound Feta cheese, crumbled, 8 eggs, 1 teaspoon of salt, pepper to taste, 1 pound phyllo pastry sheets, melted butter or margarine; DIRECTIONS: Saut onions in butter until soft; Add spinach and saut a few minutes longer; cool; Add cream cheese, Feta, eggs, salt and pepper; mix well; Place 10 layers of phyllo pastry sheets in a 12 x 16 x 2-inch pan, brushing each sheet well with melted butter Add spinach mixture, then place another 10 layers of phyllo, buttering each sheet; Bake at 350 degrees Fahrenheit for 30 minutes; Cut into squares before serving; You can brush the spanakopeta with a slightly beaten egg before baking for a nice luster; I use margarine as all butter is very rich .
+RECIPE: Chewy Oatmeal Cookies; INGREDIENTS: 3/4 cups of butter flavor Crisco shortening, 1 1/4 cups of firmly packed light brown sugar, 1 egg, 1/3 cups of milk, 1 1/2 teaspoons of vanilla flavor, 1 cup of all-purpose flour, 3 cups of Quaker oats (quick or old fashioned, uncooked), 1/2 teaspoons of baking soda, 1/2 teaspoons of salt (optional), 1/4 teaspoons of cinnamon, 1 cup of raisins, 1 cup of coarsely chopped walnuts; DIRECTIONS: Heat oven to 375 degrees Fahrenheit; Lightly grease baking sheet with butter flavor Crisco; Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl; Beat at medium speed with mixer; Blend well Combine oats, flour, baking soda, salt and cinnamon; Mix into creamed mixture at low speed until blended; Stir in raisins and nuts; Drop rounded tablespoonful of dough 2-inches apart; Bake for 10 to 15 minutes, or until lightly brown; Cool, then serve .
+RECIPE: Fried Apple Pies; INGREDIENTS: 4 cups of peeled and slice apples, 4 cups of water, 1/2 cup of sugar, 4 teaspoons of cinnamon, 6 cups of flour, 1 teaspoon of salt, 1 tablespoon of baking powder, 1 1/2 cups of vegetable shortening, 1 cup of milk, 2 cups of vegetable oil; DIRECTIONS: In a saucepan, combine apples and water Simmer until tender, then cool Mash apples, stir in sugar and cinnamon Chill; combine flour, salt and baking powder Cut in shortening until well blended Add milk, a little at a time to form dough Chill for 1 hour Roll dough out to 1/4 inch thick Cut into 4 inch rounds Place about 2 tablespoons of the apple filling in the center of each circle Moisten the edges with water then fold the pastry in half, pressing the edges together Heat oil to 370 degrees Fahrenheit and fry the pies until brown .
+RECIPE: Cinnamon Pull-Aparts; INGREDIENTS: 1 bag frozen rolls (Rhodes), 1 small package vanilla or butterscotch pudding mix (regular, not instant), 3/4 cups of melted butter, 1 teaspoon of cinnamon, 1 cup of chopped nuts, 3/4 cups of brown sugar, 1 quart of milk, 2/3 pound butter or margarine, 1 1/2 cups of sugar, 2 teaspoons of salt, 1 teaspoon of cardamon, 3 cakes yeast (fast-rising), 12 cups of flour, 3 eggs, beaten, 1 pound mixed candied fruit (fruit cake mix), 1 cup of raisins, 1 package dry yeast or 1 cake yeast (found in the dairy section of the grocery store), 1/4 cups of lukewarm water, 3/4 cups of shortening, 1/2 cups of sugar, 1/2 teaspoons of salt, 4 cups of flour, 1 cup of milk, scalded, 3 whole eggs, 1 teaspoon of vanilla; DIRECTIONS: Soften dry yeast in 1/4 cup lukewarm water; In a large bowl, combine and mix like pie crust until crumbly the shortening, sugar, salt and 2 cups flour; Scald milk and add to the dry ingredients in the bowl; Stir until smooth; Then add whole eggs, one at a time, and beat well Add softened yeast and vanilla .
+RECIPE: Hot Tuna Appetizer; INGREDIENTS: 1 (7 ounces) can water-packed tuna, drained and flaked, 12 anchovy fillets, chopped, 3/4 cups of chopped green pepper, 1/2 cups of chopped pimento, 1 egg, hard-cooked and chopped, 3 green onions, chopped, 1 cup of Russian dressing, 1 1/2 tablespoons of cognac, 6 tablespoons of butter, 6 thin white bread slices, crusts removed, 1 tablespoon of Worcestershire sauce; DIRECTIONS: In medium bowl, combine tuna, anchovies, green pepper, pimento, egg and 2 tablespoons Russian dressing; Mix well and set aside; In small bowl, mix remaining Russian dressing with cognac and set aside; In hot butter in a chafing dish or larger pan, saute bread until well browned and butter is absorbed; In same pan, spread tuna mixture over bread; Cover with Russian dressing mixture; Sprinkle 1/2 teaspoon Worcestershire sauce over each Heat over low heat for 5 to 10 minutes or until very hot; Serve immediately .
+RECIPE: Punch Bowl Cake; INGREDIENTS: 2 layer-size yellow cake mix, 2 (3 ounces) boxes instant vanilla pudding, 1 (20 ounces) can fruit cocktail, drained, 2 (8 ounces) cans crushed pineapple with juice, 1 (16 ounces) can cherry pie filling, 2 cups of chopped pecans or walnuts, 2 (6 ounces) package shredded or flaked coconut, 2 (8 ounces) cups of frozen whipped topping, thawed, maraschino cherries (optional); DIRECTIONS: Prepare cake mix by package directions; Bake into layers Cool layers; Prepare 1 box pudding mix; Place 1 cake layer (cut into cubes) in bottom of punch bowl; Spoon the prepared pudding mix evenly over cake; Top with half of fruit cocktail, 1 can pineapple, 1/2 of fruit cocktail, 1/2 of cherry pie filling, 1 cup nuts and 1 package coconut; Spread 1 container whipped topping evenly over top; Repeat layers; Garnish top with maraschino cherries, if desired; Chill until ready to serve; Refrigerate any leftovers .
+RECIPE: Betsy'S Chocolate Fudge Cake; INGREDIENTS: 3 sq. unsweetened chocolate, 2 1/4 cups of sifted flour, 2 teaspoons of baking powder, 1/2 teaspoons of salt, 1/2 cups of butter, 2 1/4 cups of packed light brown sugar, 3 eggs, 1 1/2 teaspoons of vanilla, 1 cup of sour cream, 1 cup of boiling water; DIRECTIONS: Melt chocolate in small bowl over hot water; cool; Grease and flour 2 to 3 (9-inch) cake pans; Sift flour, baking soda and salt onto wax paper; Beat butter until soft in large bowl; Add brown sugar and eggs; beat with mixer at high speed until light and fluffy (5 minutes); Beat in vanilla and chocolate; Stir in dry ingredients, alternating with sour cream; Beat well with wooden spoon after each addition; Stir in boiling water (batter will be thin); Pour into pan and bake at 350 degrees Fahrenheit for 35 minutes Cool pans on rack for 10 minutes; turn out on racks; Cool completely and ice with Chocolate Fudge Frosting .
+RECIPE: Chicken Stroganoff; INGREDIENTS: 1 pound chicken breasts, 2 tablespoons of vegetable oil, 2 medium onions, 1/2 pound mushrooms (2 cups of), thinly sliced, 1 tablespoon of cornstarch, 1/8 teaspoons of pepper, 2 tablespoons of water, 1 (8 ounces) package yogurt, hot cooked noodles, 1 teaspoon of minced garlic, 1/2 cups of chicken broth; DIRECTIONS: Slice chicken into thin strips; In a large skillet over medium heat, heat 1 tablespoon vegetable oil Add onions; Saute 2 minutes; Add mushrooms and saute 3 minutes longer; Remove vegetables from skillet; reserve; Heat remaining oil in skillet Add chicken and garlic; Cook as for stir-fry Return vegetables to skillet; Add broth and pepper; In a small bowl, combine water and cornstarch; Stir into skillet mixture Over medium heat, bring to a boil and boil 1 minute, stirring constantly Remove from heat and stir in yogurt; Heat gently over low heat (do not boil); Serve over noodles .
+RECIPE: Sesame Chicken Wings; INGREDIENTS: 3 1/2 tablespoons of light soy sauce, 1/2 garlic clove, minced, 1/2 teaspoons of minced fresh ginger, 1 tablespoon of honey, freshly ground black pepper to taste, 2 pound chicken wings, wing tips cut off, 1 tablespoon of Oriental sesame oil, 2 tablespoons of sesame seed, toasted lightly; DIRECTIONS: In a bowl, whisk together the soy sauce, the garlic, the ginger, the honey and the pepper; Add the wings; toss them to coat and let them marinate, covered and chilled, for 2 hours Line a baking pan with foil and arrange the wings, drained (reserving the marinade) in one layer on the foil; Brush the wings with the, oil; sprinkle them with the sesame seed and bake them in the middle of a preheated 400 degrees Fahrenheit oven, basting them occasionally with the reserved marinade, for 30 to 35 minutes or until they are browned; Serves 4 as an hors d'oeuvre .
+RECIPE: Pear Relish; INGREDIENTS: 16 pears, peeled, cored and ground, 6 medium onions, ground, 8 green peppers, ground, 4 sweet red peppers, ground, 2 hot peppers, ground, 6 cups of vinegar (5% acidity), 6 cups of sugar, 3 tablespoons of mustard seed, 2 tablespoons of pickling salt, 1 tablespoon of ground turmeric, 1 teaspoon of ground allspice, 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger; DIRECTIONS: Let pears, onions and peppers stand in separate containers for 1 hour Pour boiling water over each; drain well; Combine pears, onion, peppers, vinegar, sugar and seasonings in a large kettle Bring to a boil, reduce heat and simmer uncovered for 30 minutes Pour hot mixture into hot sterilized jars, leaving 1/4 inch headspace; Remove air bubbles and wipe jar rims; Cover at once with metal lids and screw on bands; Process in boiling water bath for 20 minutes; Let stay in a cool place for 1 month before using; Chill before serving; Makes 10 pints .
+RECIPE: Bread; INGREDIENTS: 2 cups of warm water, 1 package yeast (RapidRise), 3 tablespoons of melted butter or shortening, 1/2 cups of sugar, 1/2 teaspoons of salt; DIRECTIONS: Dissolve yeast in warm water; Add other ingredients, then add 1 to 1 1/2 cups whole wheat flour; Blend with electric mixer; Add slowly bread flour (3 1/2 to 4 cups; total wheat and bread flour should be 5 cups); After 3 cups flour are mixed with electric mixer, fold the balance of flour with a wooden spoon; Put on a floured board or wax paper and knead; Next, put in oiled bowl Oil top of dough and press wax paper down over dough; Let rise until doubled in bulk; Divide dough and put in pans and let rise again; Bake at 350 degrees Fahrenheit for 30 minutes to 1 hour or until golden brown and pulled away from sides; This will make 2 big loaves or 4 small loaves .
+RECIPE: Chippewa Soup; INGREDIENTS: 1 quart of carrots, diced, 2 quarts of onions, chopped, 1 quart of celery, diced, 1 pound green split peas, 2 quarts of tomato puree, 6 cloves garlic, 1 gal. of water, 10 ounces smoked ham, 2 potatoes, diced, 1 ounces marjoram, 1 ounces basil, 1 ounces oregano, 1 ounces thyme, 4 bay leaves, 4 ounces curry powder (we use Javin Brand), Salt and pepper; DIRECTIONS: Soak the split peas overnight; In a large pot (preferably 3-4 gallons) heat a small amount of oil until very hot; Add the carrots, onions and celery and sweat the vegetables; Add the garlic and sweat a few more minutes; Add the curry powder to the vegetables and stir until curry is thoroughly mixed with the vegetables; Add all remaining ingredients to the pot; Bring this to a boil, reduce heat and simmer for approximately three hours Adjust the seasoning with salt and pepper; Remove the bay leaves and puree the soup through a food mill or in an electric blender Chill thoroughly; This is the base for Chippewa Soup; It should be slightly salty because it is the base and needs to be creamed before use .
+RECIPE: Chicken Divan; INGREDIENTS: 2 whole chicken breasts, 20 ounces package chopped frozen broccoli, 2 cans cream of celery soup, 1 teaspoon of curry powder, 2 teaspoons of lemon juice, 6 to 8 slices American cheese, 8 ounces sharp Cheddar cheese, 1 cup of plain bread crumbs, 1/2 stick margarine; DIRECTIONS: Butter sides and bottom of 13 x 9-inch dish; Boil and debone chicken; Chop in bite size pieces; Steam broccoli until crisp and lay broccoli in bottom of dish; Spread chicken on top; Place American cheese evenly on top of chicken; Open 2 cans soup and place 1/2 teaspoon curry powder and 1 teaspoon lemon juice in each can; Stir; Pour the soup on top of the cheese and spread evenly Slice Cheddar cheese and place evenly over soup; Melt 1/2 stick margarine; Add 1 cup bread crumbs and stir until moist; Sprinkle crumb mixture on top of casserole; Bake at 350 degrees Fahrenheit for 35 to 40 minutes .
+RECIPE: Lemon Sugar Cookies; INGREDIENTS: 3 3/4 cups of sifted all-purpose flour, 3 teaspoons of baking powder, 1/4 teaspoons of salt, 1/2 cups of soft shortening, 1 cup of granulated sugar, 1 egg, 1/2 cups of fresh lemon juice, granulated sugar; DIRECTIONS: Sift together flour, baking powder and salt; Heat oven to 400 degrees Fahrenheit; Work shortening in a bowl until creamy; Add the 1 cup granulated sugar and beat until well blended; Add egg; beat thoroughly; Add sifted dry ingredients alternately with lemon juice to creamed mixture; Beat until smooth; Cover and chill 1 hour; Roll a small portion of dough at a time on a lightly floured board to a thickness of about 1/4-inch; (Keep rest of dough refrigerated ), Cut with a 2-inch cookie cutter; Place cookies 2 inches apart on a lightly greased cookie sheet and sprinkle with granulated sugar; Bake 10 to 12 minutes, until edges are lightly browned; Cool on wire racks; Makes about 4 to 5 dozen cookies .
+RECIPE: Southwest Taco Dip; INGREDIENTS: 2 (15 ounces each) cans black beans, drained and rinsed, 3/4 pound ground raw turkey, 1/2 cups of chopped onion, 1 teaspoon of chili powder, 1 cup of bottled salsa, 1 cup of shredded Cheddar cheese, 1 (8 ounces) container sour cream, 3 tablespoons of chopped fresh cilantro, 1/4 teaspoons of salt, 1/4 teaspoons of pepper, 1 avocado, chopped fine, 2 plum tomatoes, chopped fine, 2 green onions, sliced, tortilla chips; DIRECTIONS: Combine beans, turkey, onion and chili powder in a skillet Cook over medium heat until turkey is brown; Stir occasionally to mash beans and break up turkey; Stir in salsa and place in microwave-proof dish; Sprinkle with cheese and microwave on High 1 to 2 minutes until cheese is melted; Combine sour cream, cilantro, salt and pepper and spread on top; Sprinkle with avocado, tomato and green onions; Serve with tortilla chips; Makes 7 cups .
+RECIPE: Ultimate Chocolate Cake; INGREDIENTS: 3 ounces unsweetened chocolate, 1 cup of unsalted butter, 2 1/3 cups of firmly packed light brown sugar, 2 1/3 cups of sifted cake flour, 2/3 cups of buttermilk, 1 cup of boiling water, 1 teaspoon of vanilla, 3 large eggs, 2 teaspoons of baking soda, 1 teaspoon of salt; DIRECTIONS: Heat oven to 350 degrees Fahrenheit; Brush cake pans with melted butter and dust with sifted flour, shaking out excess; Chill until needed; Melt chocolate in the top of a double boiler; Allow to cool; Cream together butter and sugar; Add eggs, one at a time, beating well Mix in melted, cooled chocolate; Sift together flour, baking soda and salt and add gradually to chocolate mixture, alternating with buttermilk; Stir in boiling water and vanilla; Pour batter into prepared cake pans; Bake for 30 minutes or until a cake tester comes out clean; Cool for several minutes in pans; Invert onto wire rack and cool before filling and decorating .
+RECIPE: Manhattan Clam Chowder; INGREDIENTS: 1 tablespoon of butter, 2 slices bacon, 2/3 cups of onion, diced, 1/2 cups of celery, diced, 2 teaspoons of green bell pepper, finely minced, 1 clove garlic, minced, 1 cup of potatoes, peeled and cubed, 1 teaspoon of salt, 1/4 teaspoons of black pepper, freshly ground, 1 bay leaf, 2 cups of boiling water, 2 cups of tomatoes (stewed or canned), 1 tablespoon of catsup, 2 cups of clams, chopped fine (with liquid), 1/4 teaspoons of dried thyme, 1/8 teaspoons of cayenne pepper, 1 teaspoon of parsley, minced; DIRECTIONS: Melt butter and slowly fry the bacon in a Dutch oven until golden; Remove and save Add the onion, celery, bell pepper and garlic; Saute until onion is transparent Add potatoes, celery, bell pepper, bay leaf and boiling water; Simmer for 10 minutes Add tomatoes and catsup Simmer until potatoes are soft; Add clams, thyme, cayenne pepper, parsley and bacon Simmer 3 minutes Remove bay leaf; Adjust seasoning and serve .
+RECIPE: Meatless Lasagna; INGREDIENTS: 1 box lasagna noodles, 1 (32 ounces) jar thick spaghetti sauce, 2 cups of (15 ounces) Ricotta cheese, 1 (16 ounces) package Mozzarella cheese, 1/2 cups of grated Parmesan cheese, 1 egg, 2 tablespoons of chopped parsley, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 teaspoon of salt, 1/4 teaspoons of black pepper; DIRECTIONS: In a bowl, mix Ricotta cheese, egg, parsley, onion powder, pepper, garlic powder, salt and Parmesan cheese thoroughly Pour 1 cup sauce in bottom of a 9 x 13-inch pan Layer 3 pieces of uncooked lasagna noodles over sauce (noodles will later expand to fill empty spaces) Cover with about 1 1/2 cups sauce Add about 1/3 of the Mozzarella slices Spread Ricotta cheese mixture over sauce and Mozzarella cheese Add 3 more noodles, more sauce and then the rest of the Ricotta mixture and the remaining sauce and Mozzarella cheese Cover with aluminum foil Bake at 350 degrees Fahrenheit for 1 hour Remove foil and bake for about 5 minutes .
+RECIPE: Shepherd'S Pie; INGREDIENTS: 2 tablespoons of cooking oil, 1 medium clove garlic, 1 medium onion, chopped, 3 cups of (about) diced leftover cooked beef, trimmed of fat, 1/4 cups of tomato sauce, 1/4 cups of beef bouillon, 1/4 cups of chopped parsley, 1/2 teaspoons of ground oregano, salt and pepper to taste, 3 to 4 cups of mashed potatoes, seasoned to taste with salt and pepper, grated Parmesan cheese, butter or margarine; DIRECTIONS: Heat oil; add onion and garlic; Saute over moderately low heat until onion is transparent; Add beef, tomato sauce, bouillon parsley, oregano; salt and pepper; Mix well; Cook mixture over moderately low heat until heated through; Put meat mixture in greased 2-quart casserole; Spoon potatoes evenly on top Sprinkle potatoes with Parmesan cheese and dot them generously with butter; Bake, uncovered, in oven preheated to 375 degrees Fahrenheit just until dish is heated through and potatoes are tinged with brown Yields approximately 6 servings .
+RECIPE: Chicken-Mexican Casserole; INGREDIENTS: 1 (10 1/2 ounces) can cream of chicken soup, 1 (4 ounces) can diced Ortega chiles (green), 1 large pinch instant minced onion, 1/2 soup can water, 2 large firm, ripe tomatoes, sliced thinly, 1 (6 to 8 ounces) package corn chips or tortilla chips, 2 (5 ounces each) cans boned chicken, chunked or 2 cups of cooked and cubed chicken, 1 cup of shredded Cheddar cheese; DIRECTIONS: In a mixing bowl, place soup, chiles, onion and water; Stir to blend well; Lay 1/2 corn chips in 2-quart casserole; Top with 1 can or 1 cup chunked chicken, then half of the tomato slices Pour half of the soup mixture over chicken mixture Sprinkle with half of the cheese; Repeat layers in same order, ending with cheese; Bake, uncovered, on High in microwave or reheat 8 to 10 minutes with cover on; Serves 6 .
+RECIPE: Au Gratin Potatoes; INGREDIENTS: 4 medium potatoes, peeled and cut in 1/4-inch slices, 2 tablespoons of oil, 4 medium onions, sliced, 2 teaspoons of garlic powder, 1/2 teaspoons of salt, 1/2 teaspoons of black pepper, 1/2 cups of skim milk, parsley flakes; DIRECTIONS: Spray 2-quart shallow baking dish with cooking spray and set aside; Cover potatoes with cold water in a pot and bring to a boil; Cook until potatoes are tender, about 10 minutes; Drain and set aside; While potatoes are cooking, heat oil over medium heat in a large nonstick skillet; Add onions and garlic; cook until onions are softened and beginning to brown (about 15 minutes) Spread thin layer of potatoes in baking dish, salt, pepper and onion mixture; Repeat layers ending with onions; Pour in milk Sprinkle with parsley flakes on top; Bake until potatoes are slightly brown; Bake (preheated) at 400 degrees Fahrenheit for about 20 minutes .
+RECIPE: Roast Pork; INGREDIENTS: 1 fresh pork shoulder (loin, ham, etcups of), 1/8 cups of salt (less if desired), 1/4 teaspoons of pepper, 1 tablespoon of thyme leaves, 1 teaspoon of celery salt, garlic cloves, peeled, 2 tablespoons of flour; DIRECTIONS: Make seasoning mix by combining salt, pepper, thyme and celery salt; Using a, sharp knife, poke holes (deep and about 3 to 4 inches apart), in, the, roast; Using a small spoon put about 1/2 teaspoon seasoning\tmix, in each hole, forcing it in with your finger or, spoon handle; Coat outside of roast with any leftover seasoning, mix; Sprinkle, flour over top and rub in; Place in pan at, least, 2 inches deep and cover with foil for the first half, of, baking time; Then remove foil, so the sour side will be crisp; Allow, 30 to 35 minutes per pound of meat at 350 degrees Fahrenheit \tUse drippings for gravy .
+RECIPE: Ho-Ho Cake(Deep Dark Chocolate Ho-Ho Cake) ; INGREDIENTS: 2 cups of flour, 3/4 cups of unsweetened cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoons of baking powder, 3/4 teaspoons of salt, 6 ounces butter (room temperature), 2 cups of granulated sugar, 3 eggs, 1 teaspoon of vanilla extract, 1 cup of water, 3/4 cups of milk; DIRECTIONS: Heat oven to 350 degrees Fahrenheit; Butter and flour cake pan(s); Use 2 (9-inch) pans or a tube pan or a sheet pan; Combine dry ingredients and set aside; With an electric mixer set at medium-low speed, beat butter and the granulated sugar until fluffy and light in color, about 5 minutes; Beat in eggs, one at a time, beating well after each addition; Add vanilla; Reduce speed and beat in flour mixture in thirds, alternating with the milk and water, until just mixed; Pour into prepared pan(s) Bake until a toothpick stuck into the center comes out clean (30 to 35 minutes for two 9-inch pans); Cool in pan(s) 10 minutes Remove from pans and cool completely .
+RECIPE: Cheesy Vegetable Chowder; INGREDIENTS: 1/2 cups of chopped onion, 1 clove garlic, minced, 1 cup of sliced celery, 3/4 cups of sliced carrots, 1 cup of cubed potatoes, 3 1/2 cups of chicken broth, 1 (17 ounces) can cream-style corn, 1/4 cups of butter or margarine, 1/4 cups of flour, 2 cups of milk, 1/4 teaspoons of pepper, 1/8 teaspoons of paprika, 2 cups of shredded Cheddar cheese; DIRECTIONS: Combine onion, garlic, celery, carrots, potatoes and chicken broth in a large Dutch oven; bring to a boil; Cover, reduce heat and simmer 15 to 20 minutes or until potatoes are tender; Stir in corn; remove from heat; Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth; Cook 1 minute, stirring constantly; Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly; Stir in remaining ingredients; cook until cheese melts, stirring constantly Gradually stir cheese mixture into vegetable mixture; Cook over medium heat, stirring constantly until thoroughly heated; Serve immediately; Yield:, 4 to 6 servings .
+RECIPE: Blended Gazpacho; INGREDIENTS: 2 cloves garlic, 4 fresh tomatoes, 2 medium onions, 2 green peppers, 2 cucumbers, 4 eggs, 1/4 cups of vinegar, 1/4 teaspoons of salt, dash of cayenne, 3/4 cups of tomato juice, 1/4 cups of salad or olive oil, 2 tablespoons of butter, 1 cup of small bread cubes; DIRECTIONS: Remove garlic skins; peel away tomato skins and blend 1 clove garlic and 3 tomatoes in your electric blender; Now add 1 onion (cut in quarters), 1 green pepper (cut in quarters) and 1 cucumber (peeled and cut in cubes) to blender mixture and blend again Strain mixture into a large serving bowl; Blend together eggs, vinegar, salt, cayenne and tomato juice long enough to mix thoroughly; Stir into the serving bowl and chill in refrigerator Add oil before serving; Chop remaining tomato, onion, cucumber and green pepper in very fine pieces (some blenders will do this) Keep these 4 vegetables in separate piles; Then put into 4 small bowls; Heat butter with remaining clove of garlic; toss in bread cubes and fry until crisp and golden; Put these into a small bowl .
+RECIPE: Veal With Mushrooms And Peppers; INGREDIENTS: 4 tablespoons of olive oil, 1 pound veal stew meat, cut into 1 inch cubes, all-purpose flour, 12 large mushrooms, quartered, 1 large bell pepper (red), sliced, 1 tablespoon of dried oregano, crumbled, 1/2 teaspoons of ground allspice, 1/4 teaspoons of dried crushed red pepper, 3/4 cups of dry Marsala wine, 3 large garlic cloves, 1/2 cups of low-salt chicken broth, steamed white rice; DIRECTIONS: Preheat oven to 350 degrees Fahrenheit; Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat; Dredge veal in flour, shaking off excess; Add veal to skillet and cook until brown, stirring occasionally (about 5 minutes); Transfer veal to plate, using slotted spoon; Heat remaining 2 tablespoons olive oil in same skillet; Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet; Saute until mushrooms are just beginning to brown (about 3 minutes); Stir in Marsala wine and garlic and boil until skillet is almost dry; Add veal and juices on plate to skillet; Mix in chicken broth and bring to a boil Cover and bake in oven until veal is tender; Transfer to stove and boil until liquid thickens; Serve with rice; Serves 4 .
+RECIPE: Peanut Butter Cake(Low Calorie-160 Per Slice) ; INGREDIENTS: 2/3 cups of unsweetened applesauce, 2 cups of sifted cake flour, 3 teaspoons of baking powder, 1/2 cups of reduced fat or natural peanut butter, 1 cup of packed brown sugar, 1 teaspoon of vanilla extract, 2 large eggs, 1 large egg white, 3/4 cups of fat free milk; DIRECTIONS: Place a strainer over a deep bowl; Spoon applesauce into the strainer and set aside to drain 15 minutes; You should have about 1/3 cup drained applesauce; Discard the liquid; Preheat oven to 350 degrees Fahrenheit; Coat 13 x 9, inch baking dish with nonstick spray; In medium bowl, combine flour and baking powder; In a large bowl, with an electric mixer, beat peanut butter 2 minutes; Add drained applesauce and beat 2 minutes or until creamy; Beat in vanilla extract; Beat in eggs, one at a time; Beat in egg white; Beat in milk; Add flour mixture and mix on low until moistened; Pour batter into prepared baking dish and bake 20-25 minutes or until cake springs back when pressed; Cool completely in dish on a rack .
+RECIPE: Melt-In-Your-Mouth Marshmallows(Microwave) ; INGREDIENTS: 1 3/4 cups of Diamond walnuts, 2 envelopes unflavored gelatin, 1 1/4 cups of water, divided, 2 cups of granulated sugar, 2 teaspoons of vanilla, powdered sugar; DIRECTIONS: Chop walnuts fine; Sprinkle about 1 cup evenly in 9-inch square pan; Set remaining walnuts aside; Combine gelatin and 1/2 cup of the water in measuring cup; set aside to soften; In 2-quart glass measuring cup with handle, combine remaining 3/4 cup water and sugar; Microwave at High for 5 minutes; Stir well until sugar dissolves; Microwave at High for 7 to 8 minutes or until mixture reaches 234 degrees Fahrenheit; Stir in softened gelatin; let stand until slightly cooled (about 130 degrees Fahrenheit); Stir in vanilla Empty mixture into large bowl of electric mixer; Beat at high speed until mixture is very fluffy and increased 4 to 5 times in volume, about 12 to 15 minutes; Turn into walnut-coated pan and sprinkle remaining walnuts on top; Let stand at room temperature several hours or overnight until mixture is firm and set; Use a sharp knife dipped in powdered sugar to cut mixture into 1-inch squares Roll sides in walnuts remaining in pan and additional powdered sugar, if desired; Makes about 1 1/2 pounds .
+RECIPE: Very Cheese-Y Macaroni; INGREDIENTS: 8 ounces elbow macaroni, 1 cup of broccoli florets, 4 tablespoons of butter, 2 tablespoons of flour, 2 cups of low-fat milk, 1 cup of shredded sharp Cheddar cheese, 1/2 cups of grated Parmesan cheese, 1/2 teaspoons of salt, 1/4 teaspoons of cayenne pepper, 1/4 cups of whole wheat bread crumbs; DIRECTIONS: In medium saucepan, cook macaroni according to package directions, until al dente; Drain well; Fill another saucepan 3/4 full with water; Bring water to a boil; Add broccoli; reduce heat to medium and cook until done; Drain and set aside; Preheat oven to 375 degrees Fahrenheit; Grease an 8-inch glass baking dish; In medium saucepan, melt butter; add flour and stir until smooth; Whisk in milk, stirring continually, until thickened, about 3 minutes Remove from heat; Reserve 1/4 cup Cheddar cheese; Stir remaining Cheddar, Gruyere, Parmesan, salt and cayenne until cheese melts Add macaroni and broccoli; Put it into baking dish; Bake 15 minutes; Sprinkle Cheddar and bread crumbs on top; bake another 15 minutes, until bubbly .
+RECIPE: Pappy'S Spoon Biscuits; INGREDIENTS: 2 cups of self-rising flour, sifted, 1 1/4 cups of buttermilk, 1/2 cups of oil, butter; DIRECTIONS: Preheat oven to 425 degrees Fahrenheit; Sift flour into large bowl; Take a spoon and make a hole in flour about the size of your fist; Pour buttermilk and oil in the hole; With a spoon begin stirring buttermilk and oil, pulling in flour gradually as you go; After all flour has been stirred in, drop by large spoonfuls onto greased biscuit pan; (Dough will be sticky and have the consistency of a very thick batter ), Bake in preheated 425 degrees Fahrenheit oven for about 15 to 20 minutes or until bottom of biscuit turns brown Place under broiler for few seconds until tops turn light brown Remove from oven; Run a stick of butter across the top of the hot biscuits; Good!, Easy!, No messy hands!.
+RECIPE: Bananas 'N' Cream Cake; INGREDIENTS: 1/3 cups of shortening, 1 1/4 cups of sugar, 2 eggs, 1 teaspoon of vanilla extract, 1 1/4 cups of mashed ripe bananas, 2 cups of all-purpose flour, 1 1/4 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoons of salt, 1 cup of (8 ounces) sour cream, 3/4 cups of chopped nuts, confectioners sugar; DIRECTIONS: In a mixing bowl, cream shortening and sugar; Add the eggs, one at a time, beating well after each addition; Blend in vanilla; Add bananas and mix well; Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined; Stir in nuts; Pour into a greased and floured 10-inch Bundt or tube pan; Bake at 350 degrees Fahrenheit for 50 minutes or until cake tests done; Cool 10 minutes in pan before removing to a wire rack to cool; Dust with confectioners sugar before serving; Yield:, 12 to 16 servings .
+RECIPE: Pizza Casserole; INGREDIENTS: 1 pound lean ground beef, 1 can (14.5 ounces) diced tomatoes with basil, garlic, and oregano, 1 container (10 ounces) refrigerated pizza crust, 2 cups (8 ounces) shredded mozzarella cheese, divided, 1/4 cups of grated Parmesan cheese; DIRECTIONS: Preheat oven to 425 degrees Fahrenheit; Coat a 9x13 baking dish with nonstick cooking spray; In a medium skillet, brown the ground beef over medium-high heat, stirring and crumbling the beef until no pink remains; drain; Add the tomatoes to the beef; cook until heated through; Meanwhile, unroll the pizza crust; press over the bottom and halfway up the side of the baking dish; Sprinkle 1 cup mozzarella cheese over the crust then top with the meat mixture Bake uncovered for 12 minutes; Top with the remaining 1 cup mozzarella cheese and sprinkle with the Parmesan cheese; Bake for 5 minutes, or until the crust is golden and the cheese is melted Cut into squares and serve .
+RECIPE: Skewered Chicken In Mustard Dill; INGREDIENTS: 6 large whole chicken breasts (on the bone), 1 tablespoon of peppercorns, 1 large onion, peeled and cut in quarters, Mustard Dill Sauce, fresh dill for garnish; DIRECTIONS: Put chicken, in, large, pot with peppercorns and onion Add enough water, to cover and bring to boil; Reduce heat and cook for 10 minutes; Remove from heat and cool chicken in the liquid When cool, break each breast in half and discard skin and bone Cut meat into 1-inch chunks; Place in a large bowl and add Mustard, Dill, Sauce; Cover, and, refrigerate up to 8 hours Stir, gently occasionally; When ready to serve, put 2 chunks of chicken, on, small, bamboo skewer and arrange spoke fashion on large platter; Garnish with fresh dill; (Can also serve meat off the, skewer, on, a bed of lettuce as a salad ) Makes 45 to 50 servings .
+RECIPE: Cocido Castellano(Castillian Bean Soup; One Pot Meal) ; INGREDIENTS: 1 fist full garbanzos per person, 1 ham hock, 1 chorizo (Spanish sausage) or 3-inch beef smoked sausage, 1 beef soup bone, 1 medium onion, 1 piece smoked bacon (2 x 2 x 3-inch cube), vermicelli (very fine spaghetti noodles), collards and another onion, lettuce, tomatoes, lemon salt,, olive oil; DIRECTIONS: Soak beans overnight (8 to 10 hours) in saltwater 3-inches over beans; When ready to cook, drain off saltwater; Put garbanzo beans, ham hock, sausage, soup bone, bacon and onion in boiling water and cook about 4 hours; When it has cooked about 3 1/2 hours, taste; Add salt if needed; Saute onions in oil; Add collards and pepper to taste; stir-fry; Add water if needed; Cook until done; Next prepare fresh salad of lettuce, tomato, etc After bean soup is cooked, strain liquid into another pot; This broth is then brought to a boil (be sure to taste for salt, pepper, etc ) and use to cook the vermicelli; While soup is cooking (15 to 20 minutes) separate bones and gristle or fat (skins); On a large platter or shallow serving dish, arrange garbanzos, meat and collards; Put salad in separate bowl; The vermicelli soup should be served and eaten first; Then, the main course .
+RECIPE: Layered Tuna Salad; INGREDIENTS: 1 1/2 cups of Miracle Whip salad dressing, 1/4 cups of green onion, sliced, 2 teaspoons of Dijon mustard, 2 (6 1/2 ounces) cans tuna, drained and flaked, 1 teaspoon of dill weed (optional), 4 cups of shredded lettuce, 1 1/2 cups of (4 ounces) medium shell macaroni, cooked and drained, 2 cups of chopped tomatoes, 2 cups of chopped cucumber, 1 (10 ounces) package frozen peas, thawed and drained, 6 bacon slices, crisply cooked and crumbled, 1 cup of (4 ounces) shredded Cheddar cheese; DIRECTIONS: Combine dressing, green onions and mustard; set aside; Toss tuna with dill; In a 3-quart serving bowl, layer lettuce, shells, cucumber, tomatoes, tuna, peas and bacon; Spread dressing mixture over bacon, sealing to edge of bowl; Sprinkle with cheese; cover Chill several hours or overnight; Toss to serve; Makes 8 servings; Prep Time: 25 minutes plus chilling .
+RECIPE: Chicken Divan Pot Pie; INGREDIENTS: 2 Pet-Ritz regular pie crusts, 3 tablespoons of oleo, 3 tablespoons of flour, 1/4 teaspoons of pepper, 1/2 cups of chicken broth, 1/4 cups of milk, 4 ounces (1 cup of) shredded American cheese, 2 cups of cooked and diced chicken, 1 (10 ounces) package chopped broccoli, thawed and drained; DIRECTIONS: Heat oven to 425 degrees Fahrenheit; Place cookie sheet in oven to preheat In a medium saucepan, combine oleo, flour and pepper; Cook over low heat until mixture becomes thick and bubbly; Gradually stir in broth and milk and stir until mixture begins to thicken; Add cheese and stir until melted; Stir in chicken and broccoli; Pour mixture into pie shell; Remove second crust (frozen); place on top of filled pie; Let thaw 10 to 20 minutes; Crimp edges together; Cut slits in top crust; Place pie on cookie sheet Bake 30 to 35 minutes or until crust is brown .
+RECIPE: Bible Cake; INGREDIENTS: 1/2 cups of Genesis 18:8 (butter), 1 cup of Isaiah 7:15 (honey), 2 Job 39:14 (eggs), 2 cups of 1 Samuel 28:24 (flour), 2 teaspoons of 1 Kings 19:6 (baking powder), 1 teaspoon of Exodus 30:23 (cinnamon), 1/4 teaspoons of Luke 14:34 (salt), 3/4 cups of 2 Samuel 16:1 (raisins), 1/2 cups of Genesis 43:11 (chopped nuts), Judges 5:25 (butter); DIRECTIONS: In a large bowl, soften and cream Genesis 18; Slowly beat in Isaiah; In small bowl, beat Job well and add to creamed mixture Sift together 1 Samuel, 1 Kings, Exodus and Luke; Add to creamed mixture and mix thoroughly; Fold in 2 Samuel and Genesis 43 Grease a 9-inch tube pan with Judges; Line with waxed paper; pour in batter; Bake 30 minutes at 350 degrees Fahrenheit; Lower oven temperature to 325 degrees Fahrenheit and bake 20 to 25 minutes longer until cake is golden brown and tests done; Cool in pan on wire rack 15 minutes; Invert onto serving plate, remove waxed paper and cool completely .
+RECIPE: Cheese Manicotti; INGREDIENTS: 1/4 cups of chopped onion, 2 tablespoons of salad oil, 1 (8 ounces) can tomato sauce, 1 teaspoon of sugar, 1/4 teaspoons of dried thyme leaves, crushed, 1/4 teaspoons of salt, 12 manicotti shells, 12 ounces fresh Ricotta cheese (1 1/2 cups of; I use low-fat), 1 (8 ounces) package shredded Mozzarella cheese, 1/4 cups of snipped parsley or 1 to 2 teaspoons of dried parsley, 1/4 teaspoons of salt, dash of pepper, 1 clove garlic, crushed, 1 (16 ounces) can tomatoes, cut up, 1/3 cups of water, 1 teaspoon of dried oregano leaves, crushed, 1 bay leaf, 2 beaten eggs or substitute; DIRECTIONS: In a 2-quart saucepan, cook onion and garlic in oil until tender but not browned; Add tomatoes, tomato sauce, water, sugar, oregano, thyme, the first 1/4 teaspoon salt and bay leaf; Bring to boiling; simmer, uncovered, for 45 minutes; Remove bay leaf .
+RECIPE: Worm Meat(Shredded Barbecue Beef) ; INGREDIENTS: 3 pound or larger chuck roast, 1 large onion, chopped, 1 stalk celery, chopped, 1 large green pepper, chopped, 1 1/2 quarts of water, 2 clove garlic, 1 teaspoon of salt, 1 (16 to 20 ounces) bottle ketchup (plain or tangy), 2 tablespoons of brown sugar, 2 tablespoons of vinegar, 1 teaspoon of allspice, 1 teaspoon of dry mustard, 1/2 teaspoons of chili powder, 2 to 3 drops Tabasco sauce, 1 bay leaf, 1/4 teaspoons of garlic powder, 1/4 teaspoons of paprika; DIRECTIONS: Place roast and vegetables in a large, heavy pot; Cover with water; Cook, covered, for 4 hours Remove meat, cool and shred with a fork; Return meat to 1 1/2 cups of the broth Add remaining ingredients Slowly boil, uncovered, for 1 hour Additional broth may be added, if needed; When done, mixture should be of spreading consistency; Serve on either noodles or rolls; Serves 10 to 12 .
+RECIPE: Best Ever Banana Bread; INGREDIENTS: 1 cup of butter or oleo, 3 cups of sugar, 6 eggs, 3 cups of sour cream, 4 teaspoons of soda, 2 teaspoons of vanilla, 4 to 5 bananas, mashed, 1 teaspoon of salt, 5 cups of flour; DIRECTIONS: Cream together butter, sugar and eggs Mix sour cream and soda together in bowl and let stand until foamy Add the rest of the ingredients to the above mixtures and mix well Place into 4 greased and floured 9 x 5-inch bread pans or into 12 prepared mini loaf pans Sprinkle lightly with sugar just before baking Bake at 350 degrees Fahrenheit for 50 minutes or until a toothpick inserted comes out clean Note: You may add 1 cup of chopped nuts to the batter if you wish You may also use Egg Beaters, low-fat sour cream and margarine This is a very moist bread recipe which makes a lot and freezes well .
+RECIPE: Scripture Cake; INGREDIENTS: 4 1/2 cups of 1 Kings 4:22 (flour), 1 cup of Judges 5:25 (last clause; butter), 2 cups of Jeremiah 6:20 (sugar), 2 cups of 1 Samuel 30:12 (raisins), 2 cups of Nahum 3:12 (figs), 2 cups of Numbers 17:8 (almonds), 3 tablespoons of 1 Samuel 14:25 (honey), 2 tablespoons of Amos 4:5 (baking powder), 1/2 cups of Judges 4:19 (last clause; milk), 6 Jeremiah 17:11 (eggs), pinch of Leviticus 2:13 (salt), 2 Chronicles 9:9 (spice) or 1 teaspoon of allspice; DIRECTIONS: Follow Solomon's advice for making good boys and you will have a good cake (Proverbs 23:14 - beat well); Cream butter, sugar and honey until well blended; Add eggs, one at a time, beating well after each addition; Sift flour; Measure and sift 4 1/2 cups together with dry ingredients; Cut raisins, figs and almonds; set aside after rolling in flour; Add dry ingredients alternately with milk to creamed mixture; Blend and beat well; Fold in fruit and nuts; (Add 1 teaspoon vanilla, if desired ), Turn batter into greased tube pan or rectangular pan; Bake at 325 degrees Fahrenheit for 1 hour and 35 to 40 minutes; Cool slightly and remove from pan .
+RECIPE: Hamburger Stroganoff; INGREDIENTS: 1 pound lean ground beef, 1/2 cups of onion, chopped, 1/4 cups of butter or margarine, 2 tablespoons of flour, 1 teaspoon of salt, 1 clove garlic, minced, dash of pepper, 1 (4 ounces) can mushrooms or 1/2 to 1 cup of fresh mushrooms, sliced, 1 (10.5 ounces) can condensed cream of chicken soup, 1 cup of dairy sour cream, Poppy Seed Noodles (recipe follows), fresh parsley or chives, chopped; DIRECTIONS: In a large skillet, melt butter or margarine and brown onion; add ground meat and cook until meat is brown and onion is tender Stir in flour, salt, garlic, pepper and mushrooms; Cook over low heat for 5 minutes, stirring constantly; Stir in soup and heat until bubbly, stirring constantly; Reduce heat and simmer, uncovered, for 10 minutes; Stir in sour cream and heat through Ladle over Poppy Noodles; garnish with fresh chopped chives .
+RECIPE: Tuna Pasta Salad; INGREDIENTS: 1 cup of uncooked whole wheat shells or spirals (1 1/2 cups of cooked), 1/2 cups of plain nonfat yogurt, 1 1/2 teaspoons of honey, 1 tablespoon of lemon juice, 1 teaspoon of balsamic vinegar, 1/2 teaspoons of dried dill weed, 1/4 teaspoons of celery seed, 1/4 teaspoons of paprika, pinch of white pepper (optional), 1 (6 1/2 ounces) can light tuna (packed in water), drained and flaked, 1/3 cups of frozen peas, do not thaw, 1/3 cups of chopped celery, 1/4 cups of chopped red pepper, 2 tablespoons of chopped green onion; DIRECTIONS: Cook pasta in boiling water 10 to 12 minutes to taste; Drain and rinse with cold water; In a large bowl, combine yogurt, honey, lemon juice, vinegar, dill, celery seed, paprika and white pepper; Stir in pasta, tuna, peas, celery and red pepper; Mix gently, but thoroughly, until evenly coated with dressing Sprinkle green onion on top; Serve at room temperature; If salad needs to be held for more than 2 hours, cover and refrigerate; If chilled, let sit at room temperature a minimum of 15 minutes before serving; Yields 4 servings .
+RECIPE: Cauliflower And Broccoli Souflettes; INGREDIENTS: 2 cups of cauliflower, 2 cups of broccoli, 4 tablespoons of margarine, 1/2 cups of brown rice flour, 2 cups of milk, 1/4 cups of grated yellow cheese, 1 large egg, separated, good pinch of nutmeg; DIRECTIONS: Break the cauliflower and broccoli into small flowerets and steam until tender, 7 to 10 minutes; Melt margarine; remove from heat; Gradually add flour; Stir to make a roux and add milk gradually, blending well until smooth; Return pan to heat and stir until sauce thickens and comes to a boil; Cool a little and add egg yolk and cheese; Stir well and add nutmeg; Whip the egg white until stiff and fold carefully into sauce; Place vegetables into 6 small greased ramekin dishes and season; Divide the sauce evenly between dishes and bake immediately in preheated 375 degrees Fahrenheit oven for 35 minutes until puffed and golden; Serve at once .
+RECIPE: 8 Pound Golden Fruit Cake; INGREDIENTS: 1/2 pound puffed raisins, 1/2 pound currants, 1 pound figs, 1/2 pound citron, 1/2 pound candid cherries, 1/2 pound pineapple, 1/2 pound lemon peel, 1/4 pound orange peel, 1 pound pecans, 8 eggs, 2 cups of shortening, 2 teaspoons of cinnamon, 6 3/4 cups of cake flour, 1 cup of sweet milk, 1 cup of light jelly, 3 teaspoons of baking powder, 2 teaspoons of vanilla, 1 teaspoon of salt, 3 cups of light brown sugar; DIRECTIONS: Cut cherries into halves; Slice rest of fruit; Finely chop pecans; Cream shortening, adding sugar gradually; Cream well Beat eggs until very light; Add and beat well; Sift flour once before measuring, then sift flour, baking powder, salt and cinnamon together; Dredge fruit and nuts with 1/2 this mixture Add remainder to creamed mixture alternately with milk; Add vanilla; Stir into the fruit and nut mix well; Line greased pans with heavy paper; Fill cake pans and bake at 300 degrees Fahrenheit; Keep pans covered first half of baking; Cook 2 to 3 hours; Yum, yum .
+RECIPE: Pepper, Tomato And Onion Stew; INGREDIENTS: 4 pound tomatoes, peeled and seeded, 2 teaspoons of salt, divided, 1/2 cups of olive oil, 1/4 cups of unsalted butter, 2 pound green peppers, chopped, 2 pound sweet red peppers, chopped, 2 pound pearl onions, peeled, 4 bulbs garlic, minced, 2 tablespoons of dried whole basil, 1/2 teaspoons of freshly ground pepper; DIRECTIONS: Cut tomatoes in half; scoop out pulp and reserve for use in other recipes; Sprinkle insides of tomatoes with 1 teaspoon salt Place tomato shells upside down on paper towels to drain; Let stand for 30 minutes; Chop and set aside; Combine olive oil and butter in a large skillet over medium heat; add green peppers, red peppers, onions and garlic; Cook, stirring frequently, until onions are translucent; Add reserved tomatoes and basil; Reduce heat to low; cover and cook for 10 minutes; Add remaining salt and pepper; Increase heat to high and cook, uncovered, until most of the liquid has evaporated, stirring frequently .
+RECIPE: Pork Cutlets With Curried Cream Sauce; INGREDIENTS: 10 (1/8-inch) pork loin cutlets (about 1 pound), 1 1/2 teaspoons of curry powder or to taste, 2 onions, sliced thin, 1 stick (1/2 cups of) unsalted butter, 1/4 cups of bottled mango chutney, 1 cup of heavy cream, 1 teaspoon of cornstarch, dissolved in 1 tablespoon of cold water; DIRECTIONS: Pat the pork cutlets dry and sprinkle both sides with the curry powder and salt and pepper; In a skillet, cook the onions in 1/2 stick of the butter over moderately low heat, stirring occasionally, for 20 minutes; In a large ovenproof skillet, brown the cutlets in the remaining 1/2 stick butter over moderately high heat for 3 minutes on each side and stir in the onions, the chutney and the cream; Bake the mixture, covered, in a preheated 350 degrees Fahrenheit oven for 30 minutes; Bring the sauce to a boil; swirl in the cornstarch mixture and cook the sauce over moderate heat, stirring, until it has the desired consistency; Serve the dish with rice .
+RECIPE: Chicken And Asparagus Casserole Dish(A Good Company Dish) ; INGREDIENTS: 6 whole chicken breasts (I use 4 whole chicken breasts), 1 medium onion, chopped, 1/2 cups of butter, 1 (8 ounces) can mushrooms, 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 (5 1/3 ounces) can Pet milk, 1/2 pound sharp cheese, grated, 1/4 teaspoons of Tabasco, 2 teaspoons of soy sauce, 1 teaspoon of salt, 1/2 teaspoons of pepper, 1 teaspoon of Accent, 2 tablespoons of pimento, chopped, 2 cans green tip asparagus, 1/2 cups of slivered almonds; DIRECTIONS: Boil chicken breasts in seasoned water until tender; Cool, debone and tear bite size pieces; Set aside; Saute onion in butter and add remaining ingredients, except asparagus and almonds; Simmer sauce until cheese melts; To assemble: place a layer of chicken in a large casserole dish, a layer of asparagus and a layer of sauce; Repeat layers ending with sauce; Top with almonds; Bake at 350 degrees Fahrenheit until bubbly; Do not add liquid even if it looks dry; If large breasts are used this will serve 12; It also freezes well .
+RECIPE: Gram'S Irish Soda Bread; INGREDIENTS: 1 1/2 cups of raisins, 4 cups of flour, sifted, 1/2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of salt, 3 tablespoons of sugar, 1/2 cups of butter (room temperature), 1 1/2 cups of buttermilk, 2 eggs, beaten; DIRECTIONS: Heat oven to 450 degrees Fahrenheit; Mix raisins with sifted flour, baking soda, baking powder, salt and sugar; Cut in butter with a pastry blender until consistency of corn meal; Gradually add buttermilk and eggs; Mix gently until just moistened; Knead lightly until smooth on a floured board and shape into a round loaf; Put dough in a greased round baking pan; With a sharp knife cut a cross in top of dough; Bake 10 minutes at 450 degrees Fahrenheit; reduce heat to 350 degrees Fahrenheit and bake 45 minutes; Cool on wire rack; Slice and dunk in a cup of hot tea .
+RECIPE: Lemon Shrimp Oriental; INGREDIENTS: 1 1/4 pound shrimp in shells, 1 cup of water, 2 tablespoons of cornstarch, 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of instant chicken bouillon granules, 1/4 cups of sliced green onions, 1 (6 ounces) package frozen pea pods, thawed, 1/2 teaspoons of finely shredded lemon peel, 3 to 4 tablespoons of lemon juice, 1/8 teaspoons of pepper, 2 tablespoons of cooking oil, 2 cups of sliced fresh mushrooms, 3 stalks celery, bias sliced, 1 medium green pepper, cut in strips, hot cooked rice; DIRECTIONS: Thaw shrimp, if frozen and drain well; Peel and devein shrimp; For sauce, stir together water, cornstarch, soy sauce, sugar, bouillon granules, lemon peel and juice and pepper; Set aside; Preheat a wok or large skillet over high heat; Add 1 tablespoon of the oil; Add mushrooms, celery and green pepper; stir-fry for 3 minutes; Add green onion and stir-fry for 1 minute more; Remove vegetables from wok; Add remaining oil; Add half of shrimp to hot wok; Stir-fry 2 to 3 minutes or until shrimp turn pink; Remove and stir-fry remaining shrimp; Return shrimp to wok; Push from center; Stir sauce; Add to center of the wok Cook and stir until thickened and bubbly; Add vegetables and pea pods; Stir to coat mixture with sauce; Cook and stir for 1 minute; Serve over rice .
+RECIPE: Amie'S French Country Chicken; INGREDIENTS: 2 small chickens (3 pound), 1/2 pound bacon, cut in 1/2-inch pieces, 12 small new potatoes, 2 tablespoons of butter, 3 tablespoons of olive oil, 6 medium carrots, trimmed and peeled, 20 to 25 tiny pearl onions, 4 cloves garlic, crushed, 1 bay leaf, parsley stems, sprigs of fresh thyme, salt and black pepper; DIRECTIONS: Preheat oven to 375 degrees Fahrenheit; Blanch bacon in boiling water 3 minutes; Drain, refresh and pat dry; Peel potatoes and blanch for 5 minutes; drain and pat dry; Trim fat from chicken and season; Add butter and oil to large covered casserole and brown chicken over high heat; Remove and set aside; Add bacon to pot and brown; remove; Brown pearl onions; remove; Brown blanched potatoes and remove; Pour off excess fat; Return chicken to casserole; Add bacon, vegetables, garlic and herbs; Pour in 1/2 cup water; season with salt and pepper; Bake for 1 hour and 15 minutes, half of the time covered; Serves 6 .
+RECIPE: Spinach And Cheese Souffle; INGREDIENTS: 1 (10 ounces) package frozen chopped spinach, 1/2 teaspoons of salt, 1 cup of sharp American cheese, shredded (about 4 ounces), 1/2 cups of milk, 1/4 cups of dairy sour cream, 1/4 cups of butter or margarine, 1/4 cups of all-purpose flour, 1 cup of milk, 4 egg yolks, 4 stiffly beaten egg whites, dash of white pepper; DIRECTIONS: Cook spinach according to package directions; drain well; In saucepan, melt butter; Blend in flour and salt; Add the 1 cup of milk all at once; Cook and stir until thickened and bubbly Remove from heat; Add cheese; Stir until melted; Reserve 3/4 cup of the sauce; stir spinach into remaining sauce; Beat egg yolk until thick and lemon colored, about 5 minutes; Slowly stir in spinach mixture; Gradually pour over beaten egg whites, folding together well; Turn into a 1 1/2-quart souffle dish Bake, uncovered, at 350 degrees Fahrenheit until knife inserted just off center comes out clean, 30 to 35 minutes; Just before serving, in saucepan, combine reserved sauce, the 1/2 cup milk and pepper Heat until bubbly; Slowly stir hot sauce into sour cream; Pass with souffle; Makes 4 to 6 servings .
+RECIPE: Apple Crisp Pie; INGREDIENTS: 1 graham cracker crust, 1 large egg yolk, 5 1/2 cups of sliced apples, 1 tablespoon of lemon juice, 1/2 cups of sugar, 1/4 cups of light brown sugar, 3 tablespoons of all-purpose flour, 1/4 teaspoons of salt, 1/2 teaspoons of ground cinnamon, 1/4 teaspoons of ground nutmeg, 3/4 cups of all-purpose flour, 1/4 cups of sugar, 1/4 cups of light brown sugar, 1/3 cups of butter; DIRECTIONS: Heat oven to 375 degrees Fahrenheit; Brush bottom and sides of crust evenly with beaten egg yolk and bake on baking sheet until light brown, about 5 minutes; Remove crust from oven; Combine apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg; Mix well and spoon into crust; Mix remaining flour, sugar, brown sugar and butter with fork until crumbly; Sprinkle topping evenly over apples; Bake on baking sheet until topping is golden and filling is bubbly, about 50 minutes; Cool and serve; This recipe will serve 6 people .
+RECIPE: Peasant-Style Homemade Vegetable Soup(Serves 8) ; INGREDIENTS: 1 1/2 pound boneless stew meat, piece of shin bone, 10 cups of cold water, 1 bay leaf, 4 peppercorns, cracked, 3 sprigs parsley, 2 parsnips, quartered lengthwise and cut into 2-inch pieces, 4 carrots, quartered lengthwise and cut into 2-inch pieces, 2 large onions, quartered, 3 medium potatoes, unpeeled, quartered and sliced, 4 small, red, ripe tomatoes, quartered, 1/4 teaspoons of tarragon, 1/4 teaspoons of freshly ground black pepper, 2 tablespoons of Angostura aromatic bitters; DIRECTIONS: Place meat, shin bone, bay leaf, peppercorns and parsley in kettle of water; Bring to a boil; Reduce heat to simmer and cook 1 hour or until meat is tender; Remove meat from bone and skim fat from broth; Add vegetables, pepper and tarragon; simmer 30 minutes longer; Return meat to soup; stir in Angostura; Heat 10 minutes and serve; There are 199 calories per serving with 44 milligrams sodium per serving .
+RECIPE: Chocolate Biscotti; INGREDIENTS: 1 cup of sugar, 2 1/2 cups of flour, 1 teaspoon of vanilla, 1/2 teaspoons of salt, 1 cup of butter, 1 cup of cocoa, 1 tablespoon of baking powder, 1 teaspoon of coffee granuales, 4 eggs, 1 (8ounces) package semi sweet Chocolate chips, melted and opt., 1/4 cups of almonds, chopped; DIRECTIONS: At medium speed beat sugar and butter; Add 1 c flour and then the rest of the ingredients; Add the other 1 1/2 c flour; Pat dough into 2 (12x3) loaves; Bake on cookie sheet for 25-30 minutes at 350 degrees Fahrenheit; Remove and cool for 20 minutes; Remove loaves to a cutting board and cut slices about 1/2-inch wide into cookies Place flat on a cookie sheet and bake again at 350 degrees Fahrenheit for 20 minutes Cool completely; Melt chocolate in a double boiler and brush each cookie with the chocolate and sprinkle with the chopped almonds .
+RECIPE: Mediterranean Chicken And Penne; INGREDIENTS: Nonstick cooking spray, 2 teaspoons of olive oil, 1/2 onion (peeled and finely diced), 2 cloves garlic (minced), 1 pound boneless skinless chicken breast, 8 ounces penne pasta, 8 pitted black olives (sliced), 1/4 cups of chopped fresh basil, 1 teaspoon of oregano, 1/4 cups of grated Parmesan cheese; DIRECTIONS: Liberally spray large nonstick skillet with cooking spray Add oil and heat over medium heat; Add garlic and onions; Heat until soft (approximately 3-4 minutes); Fill large saucepan with 2 inches of water; Place chicken breast in steaming basket or stainless steal saucepan with lid; Bring water to boil and steam chicken for 7 minutes; Remove from heat and let set in steam until fully cooked; Remove chicken from basket and let cool When cool, cut into 1 inch chunks; Meanwhile, cook penne according to packaging; Drain and keep warm; Add chicken chunks, olives, basil, and oregano to skillet with onions; Turn to medium heat for 5 minutes; In large bowl, toss chicken with hot penne pasta; Sprinkle top with cheese and serve .
+RECIPE: German Potato Salad; INGREDIENTS: 6 medium sized potatoes, 8 slices bacon (strips), 3/4 cups of chopped onion, 2 tablespoons of flour, 2 tablespoons of sugar, 1 1/2 teaspoons of salt, 1/2 teaspoons of celery seed, dash of pepper, 3/4 cups of water, 1/3 cups of vinegar (I use white but other may be used); DIRECTIONS: Boil potatoes with the skins on; Peel and slice thinly; Fry slowly in large skillet the bacon; Drain on paper towel; Saute in the bacon fat until golden the onion; Blend in flour, sugar, salt, celery seed and dash of pepper; Cook over low heat, stirring until smooth and bubbly; Remove from heat; Stir in water and vinegar Bring to a boil, stirring constantly; Boil 1 minute; Stir in carefully the potatoes and crumbled bits of bacon; Remove from heat; Cover and let stand until ready to serve; Makes 6 to 8 servings .
+RECIPE: Chicken Breasts Diane; INGREDIENTS: 8 small boneless chicken breasts, 1/2 teaspoons of salt, 1/2 teaspoons of black pepper, 2 tablespoons of olive or salad oil, 2 tablespoons of butter or margarine, 3 tablespoons of chopped fresh chives or green onions, juice or 1/2 lemon or lime, 2 tablespoons of brandy or cognac (optional), 3 tablespoons of chopped parsley, 2 teaspoons of Dijon mustard, 1/4 cups of chicken broth; DIRECTIONS: Place chicken breast halves between sheets of waxed paper Pound slightly with mallet; Sprinkle with salt and pepper; Heat 1 tablespoon of oil and butter in large skillet; Cook chicken over high heat for 4 minutes on each side; Transfer to warm serving platter; Add chives, lemon juice and brandy (if used), parsley and mustard to pan; Cook 15 seconds, whisking constantly Add broth and continue to whisk; Stir until sauce is smooth Whisk in remaining oil and butter; Pour over chicken; serve immediately; Good served with noodles with tomato sauce; Serves 4 to 8 .
+RECIPE: Sensational Double Layer Pumpkin Pie; INGREDIENTS: 1 (3 ounces) package cream cheese, softened, 1 cup of plus 1 tablespoon of cold half and half or milk, 1 tablespoon of sugar, 1 1/2 cups of thawed Cool Whip, 1 graham cracker pie crust, 2 (4 serving size) package vanilla instant pudding, 1 (16 ounces) can pumpkin, 1 teaspoon of cinnamon, 1/2 teaspoons of ginger, 1/4 teaspoons of cloves; DIRECTIONS: Mix cream cheese, 1 tablespoon half and half and sugar with wire whisk until smooth; Gently stir in whipped topping; spread on bottom of crust; Pour 2 cups half and half into mixing bowl Add pudding mix; beat with wire whisk until well blended, 1 to 2 minutes; Let stand 3 minutes; Stir in pumpkin and spices; mix well; Spread over cream cheese layer; Refrigerate at least 2 hours; Garnish with additional whipped topping and nuts, as desired Makes 8 servings .
+RECIPE: Pumpkin Soup; INGREDIENTS: 3 cups of pumpkin or butternut squash, peeled and cut, 2 onions, cut up, 3 tablespoons of butter, 3 cups of chicken broth, 1 pt. heavy cream or evaporated milk, salt and pepper to taste (optional), dash of nutmeg or allspice to season (optional), sour cream (garnish), chopped parsley or chives (garnish); DIRECTIONS: Steam pumpkin; set aside; Saute onions in butter until translucent; Add pumpkin and cook for 5 minutes; Add chicken broth (salt, pepper and spices); Cook mixture for 10 minutes Remove from heat; put mixture in food processor or blender and puree until smooth; Put cream or milk in small bowl; add a little of the hot pumpkin mix to milk, then add back into hot pumpkin mix and whisk; Put pan back on low heat and continue to whisk until soup thickens enough to coat a spoon; Serve with garnish of choice .
+RECIPE: Polish Stuffed Cabbage; INGREDIENTS: 1 solid head cabbage, 1 cup of rice, 1 large chopped onion, 1 stick butter, 2 1/2 pound meat loaf mixture, 2 eggs, salt and pepper to taste, raisins, 2 cans tomato soup; DIRECTIONS: Core head of cabbage; Set cabbage hole down in large pot with 1 or 2 inches of water and steam; Pull off leaves, one by one (total of about 22 to 26); Cook rice; Saute chopped onion in butter; Mix meat loaf mixture with the rice and onion mixture with your hands; Add eggs to the mixture and salt and pepper to taste; Take each cabbage leaf and put some meat in the middle Wrap envelope-style tightly; Put 1 small box of raisins on bottom of pan; Tightly pack 2 rows of cabbage balls in same pot as you boiled cabbage; Sprinkle another few raisins on top; Add tomato soup and 2 cans water; Cover and bring to a boil, then reduce to a simmer for 1 1/2 hours; Serve with mashed potatoes and cucumber salad .
+RECIPE: Asparagus Crab Omelets; INGREDIENTS: 6 fresh asparagus spears, trimmed, 4 eggs, dash of salt and pepper, 1/2 cups of diced plum tomatoes, 2 tablespoons of butter or margarine, divided, 1 (6 ounces) can crabmeat, drained, flaked and cartilage removed, 1/2 cups of shredded Provolone cheese, 1 (10 ounces) package frozen, chopped spinach, thawed and squeezed dry, 1/2 pound Havarti cheese, cut into 1/2-inch cubes, 1/3 cups of grated Parmesan cheese, 3 eggs, 2 tablespoons of milk, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1/2 teaspoons of black pepper, 1/2 teaspoons of ground nutmeg, 2 pound medium-sized white mushrooms (about 30), stems removed and caps cleaned, 1/2 teaspoons of salt; DIRECTIONS: Heat oven to 375 degrees Fahrenheit; Put spinach, Havarti, Parmesan, eggs, milk, garlic powder, oregano, pepper and nutmeg in processor Pulse until cheese is finely chopped; (Can be made a day ahead; refrigerate, tightly covered ).
+RECIPE: Italian French Bread; INGREDIENTS: 3 teaspoons of yeast, 2 cups of warm water, 2 tablespoons of sugar, 3 teaspoons of salt, 2 tablespoons of vegetable shortening, 6 cups of all-purpose flour, 1 egg white, 1 tablespoon of cold water, cornmeal; DIRECTIONS: Stir yeast in warm water until dissolved; Stir in 3 cups of the flour, sugar, salt and shortening; Beat until smooth; Beat in remaining flour (3 cups of flour) to make a stiff dough; Knead dough for 5 minutes, until smooth and elastic, using flour to keep from sticking; Place dough in a greased bowl and cover with towel and let rise in a warm place for about 45 minutes; Punch down dough and let rise another 30 minutes; Punch dough again; Knead 1 minute; Divide into 3 even pieces; Roll each piece jelly roll fashion and place on large greased cooking sheet, 2 inches apart seam side down; Sprinkle with cornmeal; Let rise, covered, for 30 minutes; Make cuts on top of bread; Beat egg white with cold water; Brush over each loaf; Place pan of, hot water on bottom shelf in oven; Place loaves on shelf above; Bake in hot oven (400 degrees Fahrenheit) for 30 minutes or until loaves are golden brown and sound hollow when tapped; Remove from cookie sheet and cool on wire racks .
+RECIPE: Orange Slice Cake; INGREDIENTS: 3 1/2 cups of plain flour, 1/2 teaspoons of soda, 1 pound orange slice candy, cut up, 1 (8 ounces) pitted dates, chopped, 2 cups of walnuts or pecans, 1 cup of butter or margarine, 2 cups of sugar, 1 (4 1/4 ounces) can coconut, 4 eggs, 1 teaspoon of soda, 1/2 cups of buttermilk; DIRECTIONS: Sift together flour and 1/2 teaspoon soda; Combine orange slice, dates, nuts and coconut; Add 1/2 cup flour mixture to fruit mixture; Mix well; Cream butter until light, then gradually add sugar, beating constantly; Add eggs, one at a time to creamed mixture, beating well after each addition; Combine 1 teaspoon soda with buttermilk and add alternately with flour mixture to cream mixture, beating after each addition; Add candy mixture and blend; Pour into a greased and floured tube pan Bake at 300 degrees Fahrenheit for 1 hour and 45 minutes .
+RECIPE: Old Fashioned Pot Roast; INGREDIENTS: 3 to 5 pound roast (beef or pork), salt and pepper, 3 to 4 tablespoons of flour, 2 tablespoons of oil, 1 medium onion, sliced or quartered, potatoes and carrots; DIRECTIONS: Trim roast; salt and pepper; Sprinkle with flour and pat all sides of roast to be sure it is well coated with seasonings and flour; Heat oil in a Dutch oven; brown all sides of the roast, remove and set aside; If there is not enough oil remaining in the Dutch oven, add a little more and make a roux by browning some of the remaining flour in the oil and then adding water; Return roast to pan with the onion; cover and bring to a slow boil; Lower heat and cook slowly for 1 to 2 hours depending on size of the roast The last 30 minutes, add potatoes and carrots; Serve with rice and salad for a full meal .
+RECIPE: Sour Cream Pound Cake; INGREDIENTS: 1 cup of soft margarine, 6 eggs, 1/4 teaspoons of baking soda, 1 cup of cultured sour cream, 1/2 teaspoons of orange extract, 2 2/3 cups of sugar, 3 cups of flour, 1/2 teaspoons of salt, 1/2 teaspoons of lemon extract, 1/2 teaspoons of vanilla; DIRECTIONS: Have margarine and eggs at room temperature; Beat margarine until creamy; add sugar and beat until fluffy; Add eggs, one at a time, beating for 1 minute after each addition, then 2 minutes more after all eggs have been added; Sift together flour, baking soda and salt; Add to sugar mixture alternately with sour cream, beginning and ending with flour; Add flavorings and beat until well blended; Pour into 10-inch Bundt pan and bake for 1 1/2 hours at 350 degrees Fahrenheit; Cool on rack for 15 minutes before removing from pan Sprinkle with powdered sugar when cool .
+RECIPE: Fresh Berry Coffee Cake; INGREDIENTS: 1 1/2 cups of sifted flour, 1 teaspoon of baking powder, 1/4 teaspoons of salt, 1/2 cups of unsalted margarine, softened, 1 cup of sugar, 2 eggs, 1 teaspoon of vanilla extract, 3 tablespoons of sour cream, 1/3 cups of milk, 1 1/2 cups of blueberries, 1/3 cups of sugar, 1/4 cups of flour, 1/2 teaspoons of cinnamon, 3 tablespoons of butter, softened; DIRECTIONS: Sift 1 1/2 cups flour, baking powder and salt into bowl Cream 1/2 cup margarine and 1 cup sugar in mixer bowl until smooth; Add eggs 1 at a time, mixing well after each addition Add vanilla and sour cream; mix well; Add flour mixture alternately with milk, mixing well after each addition and beginning and ending with flour mixture; Spoon half the batter into greased 9-inch baking pan; Top with blueberries, then remaining batter; Combine remaining 1/3 cup sugar, 1/4 cup flour and cinnamon in small bowl; mix well; Cut in butter until crumbly; Sprinkle over batter; Bake at 350 degrees Fahrenheit for 30 to 35 minutes or until golden brown; Cool on wire rack for 5 minutes; Serve warm; Yield:, 9 servings .
+RECIPE: Apricot Strawberry Muffins; INGREDIENTS: 2 cups of all-purpose flour, 1/2 teaspoons of salt, 1/2 cups of plus 2 tablespoons of sugar, 1 cup of apricot preserves, 1 teaspoon of pure vanilla extract, 1 teaspoon of cinnamon, 2 teaspoons of baking powder, 1/2 cups of unsalted butter, softened, 2 large eggs, 1/2 cups of milk, 1 1/2 cups of fresh strawberries, cut into chunks; DIRECTIONS: Heat oven to 375 degrees Fahrenheit; Line 12 muffin cups with paper liners Stir together flour, baking powder and salt; set aside; Beat butter and 1/2 cup of sugar with an electric mixer until light Add eggs, one at a time, mixing well after each addition; Stop mixer and add preserves, milk and vanilla; Mix in on low speed Mix in dry ingredients with a spoon; fold in strawberries; Divide batter among muffin cups; Mix remaining 2 tablespoons of sugar with cinnamon; Sprinkle over muffins; Bake until set in center, 25 to 30 minutes; Cool in pan for 20 minutes before removing muffins from the cups .