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Creamed Corn Casserole Ingredients: - 1 (16 oz.) can creamed corn - 1 egg - 1/2 c. corn meal - 1/2 tsp. garlic salt - 1 c. shredded Cheddar cheese - 1 (4 oz.) can green chiles - 3 Tbsp. butter Directions: - Mix together the creamed corn, egg, corn meal and garlic salt. Set aside. - Mix together the cheese, chiles and butter. - Set aside.

Coconut Jewel Cookies Ingredients: - 1 c. soft butter - 1 1/2 c. sugar - 1/2 c. brown sugar - 1/2 c. red candied cherries, quartered - 1/2 c. green candied cherries, quartered - 2 eggs - 2 1/4 c. flour - 1 tsp. soda - 1/2 tsp. salt - 2 c. rolled oats (quick kind) - 1 (3 1/2 oz.) flaked coconut Directions: - Heat oven to 375°. - Beat together butter and sugar until creamy. - Beat in eggs. - Sift together flour, soda and salt. - Add to creamed mixture, blending well. - Stir in cherries and oats. - Shape dough to form 1-inch balls. - Roll in coconut; place on ungreased cookie sheet. - Bake in preheated 375° oven for 12 to 15 minutes. Makes approximately 6 dozen.

Light Rolls Ingredients: - 1/2 c. shortening - 1/2 c. sugar - 1 egg beaten - 1 pkg. dry yeast Directions: - Cream shortening and sugar. - Add egg and yeast dissolved in a cup of lukewarm water and 2 teaspoon sugar. - Add 2 cups more of lukewarm water and 8 cups flour. - Refrigerate over night. - Make out and bake at 350 degrees temperature.

Sabudana Kheer (Tapioca Dessert) Ingredients: - 13 cup tapioca - 3 cups milk - 3 tablespoons sugar - 14 teaspoon cardamom (ground) - 1 tablespoon almonds (sliced) - 12 cup water Directions: - Rinse the tapioca and soak in 1/2 cup water for about two hours. - Boil milk slowly in a thick bottomed pan for about 10 mins, stir often to keep it from burning. - Add the tapioca and simmer unti the tapioca is soft. - Add the sugar and cardamon and stir until they are incorporated. - Garnish with the almonds. - Can be served either warm or chilled.

Grilled Vegetables Ingredients: - 1 zucchini, sliced - 1 onion, sliced - 1 red pepper, halved and seeds removed - Olive oil - Salt and pepper - Balsamic vinegar Directions: - Drizzle prepared vegetables with olive oil and grill in a very hot grill pan or on an outdoor grill. - Mark both sides. - Remove to plate and season with salt and pepper. - Drizzle with balsamic vinegar. - Turn to coat evenly with seasonings

Bran Muffins Ingredients: - 5 c. flour - 2 c. boiling water - 3 c. sugar - 1 qt. buttermilk - 4 eggs, beaten - 1 c. Crisco - 5 tsp. baking soda - 1 tsp. salt - 2 c. Nabisco 100% Bran - 4 c. Kellogg's All Bran Directions: - Pour boiling water over All Bran and Crisco. - Then add sugar, beaten eggs, 100% Bran, buttermilk and remaining ingredients. Bake at 400° for 20 minutes.

Cantonese Chicken Burgers Ingredients: - 1 large egg - 1 teaspoon sesame oil - 1 teaspoon soy sauce - 1/3 cup dry bread crumbs - 1/4 cup chopped salted peanuts - 2 tablespoons sliced green onion - 2 tablespoons shredded carrot - 1/8 teaspoon garlic powder - 1 pound ground chicken - 4 hamburger buns, split and toasted - 1/2 cup plum sauce - 8 spinach leaves, chopped Directions: - In a large bowl, whisk the egg, oil and soy sauce. Stir in the bread crumbs, peanuts, onion, carrot and garlic powder. Crumble chicken over mixture and mix well. Shape into four patties. - Grill, uncovered, over medium-hot heat or broil 3-4 in. from the heat for 8-10 minutes on each side or until juices run clear. Serve on buns, topped with plum sauce and spinach.

Egg Noodles And Sauce Ingredients: - 1 large onion - 2 tsp. butter - 1 lb. ground beef - 2 (8 oz.) cans tomato sauce - 1/2 tsp. oregano leaves - 1/2 tsp. garlic powder - 1 tsp. sugar - pepper to taste - salt or Cajun seasoning to taste - 1 pkg. egg noodles, cooked Directions: - Thinly dice onion and saute in butter. - Brown ground beef in sauteed onions; add tomato sauce and the rest of ingredients. Simmer until ready to serve. - Serve over noodles.

Sangria Party Cups Ingredients: - 1-1/2 cups boiling water - 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin - 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin - ice cubes - 1 cup dry red wine - 8 fresh strawberries, quartered Safeway 1 lb For $3.99 thru 02/09 - 1 can (11 oz.) mandarin oranges, drained - 1 cup seedless red grapes, halved Directions: - Add boiling water to combined gelatin mixes in medium bowl; stir at least 2 min. - until completely dissolved. - Add enough ice cubes to wine to measure 1-1/2 cups. - Add to gelatin; stir until slightly thickened. - Remove any unmelted ice. - Spoon fruit evenly into 8 clear dessert dishes; cover with gelatin mixture. - Refrigerate 4 hours or until firm.

Country Style Pork Spareribs Barbecue Sauce Ingredients: - 8 fluid ounces no-salt-added ketchup - 8 fluid ounces red wine vinegar - 12 cup brown sugar - 14 cup molasses - 1 12 teaspoons liquid smoke - 12 teaspoon black pepper - 12 teaspoon garlic powder - 14 teaspoon onion powder Directions: - Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth. - Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened. - Fire up the grill!

Gelatin Salad Ingredients: - 1 pkg. jello (lime or your choice) - 1/2 c. Angel Flake coconut - 1/2 c. pecans, chopped - 1 can fruit cocktail - 1 2/3 to 2 c. miniature marshmallows - 1 small pkg. cream cheese - 1 c. water Directions: - Bring water to a boil. - Pour over jello, softened cream cheese and marshmallows. - Stir until melted. - Add pecans, coconut and fruit cocktail. - Mix well. - Spray mold or dish with pam. - Pour gelatin mixture into mold. - Refrigerate.

Coconut Macaroons Ingredients: - 7 OZ almond paste - 7 oz flaked coconut - 3 egg whites - 1/2 cup sugar Directions: - Heatover to 300. Grease and flour cookie sheet or use parchment paper. Cut almond paste into small pieces. Cook paste, sugar and egg whites in 2 qt saucepan over medium heat 6 to 8 minutes, stirring constantly, until path remains when spoon is drawn through. Remove from heat. Stir in coconut. - - Drop by rounded teaspoonfuls about 1 inch apart onto cookie sheet. Bake 25 to 30 minutes or until light brown. Cool slightly, remove to rack.

Southern Ham And Bean Soup Ingredients: - 1 to 2 ham hocks or 2 to 3 c. cooked ham - 1 pkg. dry navy beans - 1/2 c. carrots, diced - 2 to 3 stalks celery, cut in large pieces - 1/2 c. onions, chopped - 1/2 tsp. pepper - salt to taste - 2 to 3 Tbsp. tomato sauce - 2 to 3 c. cubed peeled potatoes Directions: - Trim fat from ham hocks and parboil for 20 minutes. Discard water. Wash and sort navy beans. Add beans to ham hocks; fill pot one-half full with water.

Homemade Healthy Salsa Ingredients: - 5 each roma tomatoes, chopped - 2 clove garlic, minced - 1 small onion, diced - 2 tbsp fresh squeezed lime juice - 1/2 cup fresh cilantro, chopped - 1 salt and pepper to taste - 2 each jalapenos, seeded, membranes removed and diced Directions: - In a large mixing bowl combine all above ingredients. - I tend to like a little extra garlic and lime juice in mine. - :-) - It's always better on day two! - complements to beach body, via Pinterest for this great salsa recipe!

Marilyn'S Lazy Day Lemon Pie Ingredients: - 1 (6 oz.) can frozen concentrate lemonade - 1 (14 oz.) can Eagle Brand condensed milk - 1 (8 oz.) container Cool Whip - 1 graham cracker ready crust Directions: - Combine Cool Whip, Eagle Brand milk and lemonade in mixing bowl. - Pour into a graham cracker crust. - Chill.

Cream Of Broccoli Soup Ingredients: - 3 Tbsp. butter - 1/3 c. diced leek - 1/3 c. diced onion - 1/3 c. diced celery - 1/3 c. white wine - 1 c. light cream - 1 c. broccoli flowers - 3 Tbsp. flour - 3 c. chicken stock - salt - pepper - thyme Directions: - Melt butter, saute vegetables for about 5 minutes. - Blend in flour; add stock. - Bring to boil and simmer 25 minutes. - Put mixture in food processor and put back in pot. - Heat gently adding cream.

Zia Peppina'S Anise Toast Cookies Ingredients: - 6 eggs - 1 c. sugar - 1 c. oil - 3 tsp. baking powder - 3 1/2 c. flour - 2 tsp. anise flavor or seed Directions: - Beat eggs. - Add sugar and oil. - Add dry ingredients and flavoring and mix to form dough. - Shape into 4 loaves and bake in 350° oven about 1/2 hour. - Cool and slice on the diagonal. - Place on cookie tray, cut side down, and return to oven to dry out and brown. - Turn over if necessary.

Shrimp/Meat Skewers Ingredients: - filet from costco ( 4 pieces) - 10-12 large shrimp peeled and deveined - 9 Tablespoons soy sauce - 6 Tablespoons sugar - 4.5 garlic cloves ( or 2-3 teasp or fridge garlic) - red pepper cut in squares - red onion cut in pieces - skewers soaked in water - spanish rice - 4-5 corn on cob Directions: - make marinade with 9 T soy, 6 T sugar, and 4.5 cloves of garlic and set some aside - - cut meat in 2 inch pieces and marinate in some of the marinade in a plastic bag - - put shrimp in bag with some of marinade - - grill corn and cut off cob mix with some salt.. and maybe a little lime? - - toss onion and red pepper with olive oil and salt and pepper - - put steak and veggies on skewers and put shrimp and veggies on skewers - - cook both around 2-3 min a side -- after flip brush with reserved marinade

Strawberry Pie Ingredients: - 1 c. water - 1 c. sugar - 3 Tbsp. cornstarch - 2 Tbsp. white Karo syrup - 9-inch baked pie crust - 3 Tbsp. strawberry Jell-O - 8 oz. Cool Whip - few drops red food coloring - 1 pt. fresh strawberries, sliced Directions: - Combine water, sugar, syrup and cornstarch. Cook until thickened and clear. Add Jell-O and red food coloring. Let cool. Spread small amount in pie crust. Fill with strawberries and pour the rest of the filling over the strawberries. When cool, top with Cool Whip and refrigerate.

Chinese Egg Rolls Ingredients: - 8 oz. boneless pork, diced - 1 Tbsp. cooking oil - 2 c. finely chopped cabbage - 1/2 c. finely chopped mushrooms - 1/4 c. shredded carrot - 1/4 c. shredded onion - 1/4 c. soy sauce - 1 tsp. cornstarch - 12 to 14 Chinese egg roll wrappers - oil for deep fat frying Directions: - Stir-fry pork in hot oil until brown; remove from pan. - Add vegetables and cook, covered, 2 to 3 minutes. - Blend together soy sauce and cornstarch and add to the vegetables and the pork. - Cook and stir until the mixture is thick and bubbly. - Remove from heat.

Yeast Potato Biscuits Ingredients: - 1 c. Crisco - 1 c. sugar - 1 c. mashed potato - 1 pkg. yeast and 1 tsp. sugar, dissolved in 1/2 c. warm water - 8 c. flour - 2 tsp. salt - 4 eggs - 1 1/2 c. water Directions: - Mix in order given. - Let stand overnight in a large bowl. This will double in size until morning. - Knead in flour until a nice texture. - Roll 1/4-inch thick. - Cut with biscuit cutter. - Let rise about 2 hours, until double in size. - Grease pans. - Bake at 325° for 10 minutes, until light brown. - Makes 6 dozen.

Stuffed Dates With Mascarpone Cheese And Nuts Ingredients: - 10 dates - 6 ounces mascarpone cheese, at room temperature - 1 tablespoon whisky or bourbon - 10 pecan or walnut halves Directions: - Make a slit in the center of each date. Remove the pit. - In a medium bowl combine mascarpone and whisky. - Note: I think that Middle Eastern dates are the best, and I prefer large dark dates to the smaller, pale-brown ones that are commonly found. You can store dates in a cool place, in an air-tight container, where they keep well for several months. You can substitute the mascarpone cheese and whisky with either sweet Gorgonzola or brie, for a non-alcoholic version that is just as tasty.

Peppered Pita Crisps Ingredients: - 2 10-inch very thin pitas - 1 tablespoon Sichuan peppercorns* - 3/4 stick (6 tablespoons) unsalted butter - 1 teaspoon coarse salt (preferably sea salt) - *available at Asian markets and some specialty foods shops. Directions: - Preheat oven to 400F. - Split each pita into 2 rounds. - With a mortar and pestle or in an electric coffee/ spice grinder finely grind peppercorns. - In a small saucepan melt butter with peppercorns and salt and brush rough sides of rounds with butter mixture. - Cut rounds into long narrow triangles and arrange, rough sides up, in one layer on 2 large baking sheets. - Bake pita triangles in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 5 minutes total. - Transfer crisps to racks to cool. - Crisps may be made 1 day ahead and kept in an airtight container at room temperature. - Makes about 24 to 32 crisps, depending on size of pitas.

Bacon Wrapped Jalapeno Poppers Ingredients: - 2 dozen Fresh jalapenos - 16 oz Cream cheese - 4 cup Mild cheddar cheese - 24 slice Bacon - 1 1/2 cup Preserves (Flavor optional) Directions: - Preheat oven to 450F - Slice jalapenos in half and remove seeds. - Mix cheddar and cream cheese in a medium mixing bowl - Slice bacon in half - Fill jalapenos with cheese mixture - Wrap jalapeno with a piece of bacon and secure with a toothpick - Place on a foil covered bacon sheet and bake in the oven for 20 - 25 minutes or until bacon is crispy - Move preserves to microwaveable safe bowl and heat for 15 - 30 seconds, stirring occasionally until liquified - Remove the poppers from the oven and brush preserve on top - Return to oven and bake for 5 - 10 minutes, until preserve caramelizes - Remove from oven, let cool, and serve

Shrimp Fajitas Ingredients: - 1 lb shrimp, deveined - 1 onion, sliced - 1/2 each red and yellow peppers, sliced - 2 garlic cloves, minced - 4 tbsp olive oil - 1 lime, juiced - 4 tbsp Fiesta Lime Seasoning ( Mrs. Dash brand) - 2 tbsp cilantro - 1 salt & pepper to taste, optional - 1 tortillas - cup toppings: avocado and pico de gallo Directions: - Place onions and peppers in a bowl add 2 tbsp of olive oil add salt & pepper to taste. - (optional) - Add 2 tbsp fiesta lime seasoning, stir to coat the onions & peppers. - In a separate bowl add shrimp, olive oil and fiesta lime seasoning stir to coat - Heat large saute pan on med. - high heat add 2 Tbsp olive oil add onions & peppers. - Cook about 5 minutes stirring occasionally. - Add garlic and shrimp, stirring occasionally. - Pour in lime juice and cook until shrimp are done. - Add cilantro. - Enjoy ;)

Mocha Spice Cake Ingredients: - 3 1/2 c. Master Cake Mix - 1 tsp. cinnamon - 1 1/4 tsp. ground cloves - 1/2 tsp. grated nutmeg - 1 tsp. instant coffee - 1 c. milk - 3 eggs - 1 tsp. vanilla Directions: - Stir spice and coffee into Master Cake Mix. Add 1/2 cup milk and beat 2 minutes. - Add eggs, vanilla and remaining milk; beat 2 minutes, scraping bowl and beaters as needed. - Pour into greased and floured 13 x 9 x 2-inch baking pan. - Bake at 350° for 35 minutes.

Carrot Raisin Salad Ingredients: - 3 c. shredded carrots - 1 1/2 c. miniature marshmallows - 2/3 c. raisins - 1/2 c. celery, finely diced - 1/4 c. walnuts, chopped - 1/4 c. Miracle Whip salad dressing Directions: - Mix all ingredients together. - Refrigerate at least 4 hours before serving.

Garlic Shrimp Ingredients: - 8 fresh Texas toast bread slices - 5 tablespoons olive oil, divided - 1 1/2 pounds peeled, large raw shrimp (2 0/25 count) - 1/2 teaspoon salt - 1/4 teaspoon pepper - 1/4 cup butter - 4 fresh thyme sprigs - 2 tablespoons jarred minced garlic - 2 tablespoons minced shallots or sweet onion - 1/3 cup fresh lemon juice - 2 tablespoons chopped fresh parsley - Garnish: lemon zest Directions: - Preheat grill to 300° to 350° (medium) heat. Drizzle 1 side of bread slices with 3 Tbsp. olive oil. Grill bread slices 1 to 2 minutes or until toasted. Cut bread slices into triangles. Place on a serving platter. - Devein shrimp, if desired. Season shrimp with salt and pepper. Melt butter with remaining 2 Tbsp. olive oil in a large skillet over medium-high heat; add shrimp, thyme, and next 2 ingredients, and saute 2 to 3 minutes or just until shrimp turn pink. Add lemon juice and parsley. Serve immediately over grilled bread. Garnish, if desired.

Sweet Vinegar Chicken Saute Ingredients: - 300 grams Chicken thighs - 1/2 stalk Finely chopped green onion - 3 tbsp Soy sauce - 2 tbsp Vinegar - 1 tbsp Sugar - 1 tsp Sesame oil - 1 tbsp Katakuriko - 1 dash Salt and pepper Directions: - Cut the chicken into bite-sized pieces. - Season with salt and pepper, place into a plastic bag, and coat with katakuriko. - Combine the ingredients. - Heat oil in a frying pan, add the chicken, and pan-fry each side until browned. - Add 1 tablespoon of water or sake (not listed), cover with a lid, and steam fry for 3-5 minutes on low heat. - Remove the lid and remove excess grease with a paper towel. - Add the mixture from Step 2, stir and allow the flavors to meld until the sauce has thickened.

Blueberry Cake Ingredients: - 1 c. butter, softened - 2 c. sugar - 3 c. flour - 4 eggs, beaten - 1 pt. blueberries Directions: - Grease and flour baking pan. - Preheat oven to 375°. - Wash blueberries and drain well. Coat blueberries with 1/4 cup of the flour. Set aside. Cream the butter and sugar. Add eggs. Add remaining flour until well mixed. Gently stir in coated blueberries. Pour into greased pan and bake 1 hour.

Rave Coconut Cake Ingredients: - 1 pkg. yellow cake mix - 3 eggs - 1 (4 oz.) pkg. instant vanilla pudding - 1 1/3 c. water - 2 c. flaked coconut - 1 c. oil - 1 c. chopped pecans Directions: - Blend cake mix, pudding, water, eggs and oil. - Stir in coconut and pecans. - Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 30 minutes.

Turtle Bars Ingredients: - 36 caramels - 3 T. butter - 2 tsp. vanilla - 1 (6 oz.) pkg. semi-sweet chocolate chips - Pecan halves - 1 1/2 T. Crisco Directions: - Take caramels out of paper wrap. - Melt in double boiler. Remove from heat and add vanilla and butter (leave over hot water to stay soft). Melt semi chocolate chips and Crisco in double boiler or microwave. Place 3 pecans on buttered cookie sheet. Place 1 T. caramel over nuts, then 1 T. of chocolate on top, allow to cool. Remove from baking sheet. Refrigerate.

Sloppy Joes Ingredients: - 1 lb lean ground beef - 12 cup chopped onion - 1 tablespoon white vinegar - 1 tablespoon Worcestershire sauce - 1 teaspoon paprika - 1 cup ketchup - 1 tablespoon fresh lemon juice - 1 teaspoon Dijon mustard - 1 tablespoon dark brown sugar - salt - pepper - 4 -6 hamburger buns Directions: - In large skillet saute' beef and onion, over moderately high hear stir occasionally, cook until meat is no longer pink. - Drain. - Stir in ketchup, vinegar, lemon juice, Worcestershire sauce, mustard, paprika, sugar and salt and pepper to taste,. - Cook uncovered over low heat stirring occasionally, until thickened, about 30 minutes. - Divide mixture among hamburger buns.

Pretzel Salad Ingredients: - 2 c. crushed pretzels - 1/4 c. sugar - 1 1/2 sticks melted butter - 1 (8 oz.) pkg. cream cheese - 1 c. sugar - 2 c. Cool Whip - 2 pkg. (10 oz.) frozen strawberries - 2 c. hot water - 2 pkg. (3 oz.) strawberry Jell-O Directions: - Step 1: - Mix pretzels, sugar and melted butter together; spread over bottom of 9 x 13-inch pan. - Bake at 350° for 10 minutes. - Let cool.

Pashtida With A Crust Ingredients: - 0.75 (1 lb) package pastry dough - 2 large onions, thinly sliced - 1/3 cup oil - 3 large red peppers, diced - 2 large green peppers, diced - 3 stalks celery, thinly sliced - 8 large potatoes, peeled, cooked, and mashed - 4 eggs, beaten - 2 teaspoons salt - 1/4 teaspoon pepper Directions: - Roll out dough to fit an 11 x 17- inch cookie sheet. For thicker portions, use a 9 x 13- inch pan. - Saute onions in oil until soft. - Add remaining vegetables except potatoes, and saute for an additional ten minutes. - Combine with potatoes, eggs, and seasonings. Spread over dough. - Bake for one hour at 350°F.

Homemade Taco Seasoning Ingredients: - 3 Tablespoons Paprika - 3 Tablespoons Chili Powder - 3 Tablespoons Cornstarch - 1 Tablespoon Black Pepper - 1 Tablespoon Cumin - 1 Tablespoon Garlic Powder - 1 Tablespoon Dried Oregano Leaves - 1- 1/2 teaspoon Onion Powder - 1- 1/2 teaspoon Cayenne Pepper - 1- 1/2 teaspoon Crushed Pepperoncino Flakes - 1- 1/2 teaspoon Salt Directions: - 1. - These directions are very simple. - Pour all the measured spices into a large bowl and stir together to mix well. - 2. - Store in an airtight container and use in place of the store-bought taco seasoning on your favorite foods. - Approximately 2 tablespoons of this seasoning is equal to one packet of taco seasoning. - Source: I first saw this idea on With a Cherry on Top and also used Alton Browns Taco Potion #19 for inspiration. - I tweaked both of these and ended up with this recipe

Easy Caramel Orange Ring Ingredients: - 1/2 cup orange marmalade - 2 tablespoons chopped walnuts - 1 cup firmly packed brown sugar - 1/2 teaspoon ground cinnamon - 2 (12-ounce) cans refrigerated buttermilk flaky biscuits - 1/2 cup Land O Lakes Butter, melted Directions: - Heat oven to 350F. - Grease 12-cup Bundt pan. - Spoon marmalade by teaspoonfuls into bottom of prepared pan; sprinkle with walnuts. - Combine brown sugar and cinnamon in bowl; mix well. - Set aside. - Separate biscuits. - Dip biscuits in melted butter, then sugar mixture. - Stand biscuits on edge in prepared pan, spacing evenly. - Sprinkle with remaining sugar mixture; drizzle with remaining butter. - Bake 30-35 minutes or until golden brown. - Cool upright in pan 5 minutes. - Invert onto serving plate; remove pan.

Armadillo In Sour Cream Sauce Ingredients: - 1 1/4 c. white wine - 1/2 c. cooking oil - 1 tsp. garlic powder - 1 onion, sliced - 1 armadillo, dressed - 1/4 c. margarine - salt and pepper - 1/2 tsp. thyme - 1/2 tsp. rosemary - 1 Tbsp. cornstarch - 1 1/4 c. sour cream - cooked rice Directions: - Mix wine, oil, garlic powder and onion. - Cut up armadillo and marinate in the refrigerator overnight. - Melt butter in a large skillet and brown the meat. - Pour in the marinade and bring to a boil. - Stir in spices, cover and simmer until meat is tender (1 to 2 hours). - Remove from heat and place armadillo pieces on a platter. - Mix cornstarch with a little water to form a paste and add to the liquid in the skillet. - Add the sour cream. - Heat without boiling until sauce has thickened. - Add the meat pieces and continue heating for 10 to 15 minutes. - Serve over cooked rice.

Batter-Fried Mushrooms Ingredients: - 2 cups all purpose flour - 1 tablespoon salt - 1 teaspoon garlic powder - 1 teaspoon baking powder - 1 cup beer - oil for deep frying - 36 mushrooms mediums, whole, up to 48 and can be large Directions: - ** "A superb way to start a meal." - Combine flour, salt, garlic powder, and baking powder in med bowl. - Add beer and whisk until smooth. - Cover and chill 30 minutes. - Whisk again, let stand in refrigerator until ready to use. - Batter can be prepared 1 day ahead if desired. - Heat oil to 375 F. Holding stem, dip each mushroom into batter, covering cap completely. - Fry in batches until golden brown. - Allow oil to return to 375 F before adding next batch. - Drain.

Test Ingredients: - 1 kg pork Directions: - Combine the first 3 ingredients

Boursin Cheese Ingredients: - 1 pound cream cheese - 8 ounces whipped butter, at room temperature - 1 teaspoon garlic salt - 1/2 teaspoon dried oregano - 1/4 teaspoon dried basil - 1/4 teaspoon dried dill - 1/4 teaspoon dried marjoram - 1/4 teaspoon black pepper - 1/4 teaspoon dried thyme Directions: - Place the cream cheese and butter in the bowl of a food processor. - With the machine running, add the seasonings, and process until smoothly blended. - Line a medium-size crock or bowl with plastic wrap and fill it with the cheese mixture. - Cover and refrigerate for up to 1 week. - Serve with buttery crackers. - This also makes a tasty spread for roast beef sandwiches.

Pistachio Pie Ingredients: - 1 prepared pie shell (graham cracker) - 2 boxes instant pistachio flavored pudding - 4 c. milk - fresh whipped cream Directions: - If pie crust must be baked, set aside until cooled. - Make 2 boxes of pudding, using the milk. - Pour pudding into cooled pie shell. - Serve with whipped cream. - Garnish with shaved chocolate or maraschino cherries.

Persimmon Bread Ingredients: - 3 1/3 c. flour - 1/2 tsp. baking powder - 1 tsp. salt - 1 tsp. allspice - 1 tsp. cinnamon - 1/2 tsp. nutmeg - 2 2/3 c. sugar - 2/3 c. oil - 4 eggs - 2 c. persimmon pulp, mixed with 2 tsp. baking soda - 1 c. chopped nuts - 1 1/2 c. dates and/or raisins Directions: - Preheat oven to 350°. - Mix first 7 ingredients together. - Mix oil with dry ingredients. - Add eggs. - Add persimmon pulp mixture. Mix in nuts, dates and raisins.

Punch Ingredients: - 1 fifth alcohol (vodka or gin) - 2 fifths white dry wine - 3 or 4 oz. ReaLemon constituted lemon juice - 5 qt. white soda - ice cubes Directions: - Combine all ingredients in large punch bowl.

Easy Cheese Coffee Cake Ingredients: - 2 pkg. (8 oz.) cream cheese - 3/4 c. sugar - 1 egg, separated - 2 cans crescent rolls - vanilla Directions: - Spray bottom of 13 x 9-inch pan with Pam cooking spray. - Layer pan with 1 can of the crescent rolls.

Stir Fried Tofu In Oyster Sauce Ingredients: - 1 ml Oyster Sauce - 2 pinch Salt - 1 packages Tofu (4 small blocks in a package - 1 dash Onion leaves - 1 tbsp Water Directions: - Cut tofu into small cubes (bite size) - Cut the onion leaves into small pieces that can be used to accentuate the dish. - Mince spring onions - Sautee spring onions. - Sautee tofu until a bit brown. - Add 1 tablespoon oyster sauce and 1-2 tablespoon water. - Sautee and mix ingredients all together. - Add salt to taste. - You may also add umami or any seasoning you prefer. - Just make sure it will not totally alter the taste. - Prepare to serve and garnish with onion leaves.

Venison Saute Ingredients: - 4 steaks or chops, 1 1/4-inch thick - 1/4 lb. butter - 1 tsp. dry mustard - 1 Tbsp. glace de viande or 1 beef bouillon cube, mashed - 1 tsp. Worcestershire sauce - 1 Tbsp. cornstarch - 1 oz. red wine or more if needed Directions: - Salt and pepper steaks or chops and place in pan with hot butter. - Cook 10 minutes, turning once. - Remove from pan. - Add remaining ingredients to pan and simmer for 10 to 12 minutes. - Add wine and cook 5 minutes longer. - Return meat to pan, turn to coat with sauce and simmer 5 minutes for rare, 7 minutes for medium. Serves 4.

Chicken And Asparagus Ingredients: - 2 whole skinned, boned chicken breasts - 2 pkg. frozen asparagus - 1/2 c. mayonnaise - 1 tsp. lemon juice - 1 c. sharp shredded Cheddar cheese - 1/2 c. corn oil - 1/4 tsp. pepper - 1 can cream of chicken soup - 1/2 tsp. curry powder Directions: - Sprinkle pepper on chicken. Saute chicken in oil slowly for 6 minutes over medium heat. Remove and drain on paper. - Cook asparagus for 4 to 5 minutes. Drain and place in a 9 x 9 x 3-inch pan. - Next, place chicken over asparagus.

Yioaurtopita (Greek Yogurt Cake) Ingredients: - 1-1/2 cups flour - 1/2 tsp. baking soda - 1/4 tsp. salt - 1/2 cup butter, softened - 2 cups sugar - 2 eggs - 1 cup plain nonfat Greek-style yogurt - 1 tsp. vanilla - 2 Tbsp. PLANTERS Sliced Almonds Directions: - Heat oven to 350 degrees F. - Mix first 3 ingredients; set aside. - Beat butter and sugar in large bowl with mixer until light and fluffy. - Blend in eggs. - Add yogurt and vanilla; mix well. - Gradually beat in flour mixture until well blended. - Pour into 9-inch round pan sprayed with cooking spray; top with nuts. - Bake 30 min. - or until toothpick inserted in center comes out clean. - Cool in pan 10 min. - Loosen cake from side of pan with knife. - Invert cake onto wire rack; gently remove pan. - Cool cake completely.

Vegan Mocha Cream Sauce Ingredients: - 8 ounces soft tofu - 14 cup maple syrup - 1 tablespoon instant coffee - 3 teaspoons vanilla extract Directions: - Blend all ingredients together until very smooth and creamy. - Swirl over desserts.

5 Flavor Pound Cake Ingredients: - 2 sticks butter - 1/2 c. shortening - 3 c. sugar - 5 eggs - 3 c. flour - 1/2 tsp. baking powder - 1 c. milk - 1 tsp. coconut extract - 1 tsp. rum extract - 1 tsp. butter extract - 1 tsp. lemon extract - 1 tsp. vanilla extract - chopped nuts (if wanted) Directions: - Heat oven to 325°. - Use spray oil or shortening on 10-inch tube cake pan and then flour. - Cream butter, shortening and sugar until mixture is light and fluffy. - Add eggs, flour and baking powder. - Add to this creamed mixture the milk. - Stir in vanilla, butter, lemon, rum and coconut extracts. - Add chopped nuts, if wanted. - Cook 1 1/2 hours. - Let cool. - Cake is great with vanilla ice cream.

Cream Cheese Pound Cake Ingredients: - 3 sticks margarine - 1 (8 oz.) cream cheese - 6 eggs - 3 1/2 c. plain flour - 1/4 tsp. salt - 3 1/2 c. sugar - 1 tsp. vanilla - 1 tsp. coconut flavoring - 1 tsp. almond flavoring - 1 tsp. lemon flavoring - 1 tsp. orange flavoring Directions: - Blend cream cheese and margarine. - Add eggs and blend well. Add sugar. - Slowly add flour to mixture. - Beat well. - Add flavorings until blended. - Preheat oven to 300°. - Cook in well-greased Bundt pan for 90 minutes. - Check with toothpick until it comes out clean.

Butter Crust Ingredients: - 1 1/3 cups all-purpose flour - 1/4 cup sugar - 1/2 cup (1/4 lb.) butter or margarine - 1 large egg yolk Directions: - In a food processor or a bowl, combine flour and sugar. Add butter, cut into small pieces; whirl (or rub with your fingers) until fine crumbs form. Add egg yolk; whirl (or mix with a fork) until dough holds together. - Firmly press the dough over bottom and sides of a 10-inch tart pan with removable rim. - Bake in a 300° oven until pale gold, 25 to 30 minutes; let cool. If making ahead, wrap airtight and let stand at room temperature up to 1 day, or freeze to store longer. Thaw unwrapped. - Nutritional analysis per whole crust.

Tuna Ball Ingredients: - 2 cans tuna (in water) - 8 oz. cream cheese, softened - onion or onion powder to taste - salt to taste - parsley - chopped nuts Directions: - Combine ingredients, shape into ball, roll in parsley then in nuts.

Frito Casserole Ingredients: - Fritos corn chips - 2 (15 oz.) cans Great Northern beans - 1 lb. frozen chili con carne - 8 oz. American cheese slices Directions: - Put 1 can of beans in casserole dish. - Spread half of the chili on top of the beans. - Add half of cheese slices next and a layer of Fritos corn chips. - Repeat all the layers again. - Bake at 350° for 30 minutes or until cheese bubbles around edge.

Bacon Guacamole Grilled Cheese Sandwich Ingredients: - 2 slices bacon - 2 slices sourdough bread - 1 tablespoon butter, room temperature - 1/2 cup monterey jack and cheddar cheese blend, shredded - 2 tablespoons guacamole, room temperature - 1 tablespoon tortilla chips, crumbled (optional) Directions: - Cook the bacon until crispy and set aside on paper towels to drain. - Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up. - Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

Zucchini Bread Ingredients: - 4 eggs - 2 c. granulated sugar - 1 c. vegetable oil - 3 1/2 c. unsifted flour - 1 tsp. salt - 1 1/2 tsp. baking soda - 1 1/2 tsp. vanilla - 1 tsp. cinnamon - 3/4 tsp. baking powder - 2 c. grated unpared zucchini - 1 c. chopped walnuts - 1 c. raisins Directions: - In mixing bowl beat eggs and gradually add sugar until well mixed. - Add the vegetable oil and beat. - Mix together the flour, baking soda, cinnamon and baking powder. - Add to the egg, sugar and oil mixture together with zucchini in small amounts. Alternate first dry and then zucchini. - Add walnuts, raisins and vanilla. - Grease and flour two loaf pans. - Bake at 350° for 55 minutes or until done. - Freezes well for future use.

Meatballs And Sauce Ingredients: - 5 pounds Italian meatballs - 1 (10.75 ounce) can condensed cream of mushroom soup - 3/4 cup water - 2 cups sour cream Directions: - Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors. - Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.

Fish in mango pool Ingredients: - 560 grams 1 fish (american dove) optional: use preferable fish. - 1 raw mango - 1 large onion chopped - 8 pieces green chilli chopped (reduce the amount of chilli if not chilli friendly :p ) - 1/2 tbsp mustard seeds - 1/2 tsp black pepper - 5 chopped parsley - 1/2 tbsp paprika - 4 chopped garlic clove - 1/2 squeezed lemon - 3 tbsp soy sauce Directions: - Mix the ingredients and Marinate the fish for about an hour. - Fry the marinated fish for 10mins each on both side in a medium flame. - Heat oil in pan and Fry the ingredients for 5mins. - Pour 1/2 cup of water and add fish into the mango pool. - Cook for another 10 mins on high flame. - Sprinkle the chopped parsley on top. - Serve hot and enjoy ^^

Mother Goose Popcorn Ingredients: - 2 c. sugar - 1/2 c. milk - 1 cube butter or margarine Directions: - Cook to soft ball stage. - Remove from heat and add 1 teaspoon vanilla, a little red cake coloring and 1/2 teaspoon soda last thing. - Pour over 5 or 6 quarts popcorn. - Cover good and pour out on cookie sheet to cool.

After-The-Holidays Salad Ingredients: - 2 c. diced cooked turkey - 1 c. drained pineapple chunks - 1 c. diced celery - 1/2 c. sliced green onions - 1/4 c. dry roasted peanuts - 1 c. seedless green grapes - 2/3 c. mayonnaise - 2 Tbsp. chopped chutney - 1 Tbsp. lime juice - 1/2 tsp. curry powder - 1/4 tsp. salt - lettuce leaves (optional) Directions: - In a mixing bowl toss first 6 ingredients. - In a small bowl, combine all remaining ingredients, except lettuce leaves. - Pour over turkey mixture and mix gently. - Chill. - Serve on a bed of lettuce if desired. - Yield: - 4 servings.

Pansy-Rotti (Vegan Panzarotti) Ingredients: - 12 ounces pizza dough - 1 cup tomato sauce - 2 italian frying green peppers - 14 cup black olives, chopped - 6 marinated artichoke hearts, sliced - 4 ounces tempeh, crumbled Directions: - Separate dough into 2 portions and roll each out into a circle. - In the center of each place half of ingredients. - Fold up sides and seal together at top. - Poke some holes in the dough with a fork to allow steam to escape. - Fry in oil and enjoy!

Red Velvet Cake Ingredients: - 2 1/2 c. flour - 1 1/2 c. sugar - 1 tsp. soda - 1 tsp. cocoa - 1 c. buttermilk - 1 tsp. vanilla - 1 c. butter - 1/2 c. Wesson oil - 1 tsp. vinegar - 2 eggs - 1 (1 oz.) bottle red food coloring Directions: - Sift dry ingredients in order and mix thoroughly. - Bake in regular layer cake pans which have been buttered, greased and floured. - Bake at 350° for 25 minutes.

Puff Danish Ingredients: - 1/2 c. butter, softened - 1 c. all-purpose flour (self-rising can be used) - 2 Tbsp. water - 1/2 c. butter - 1 c. water - 1 tsp. almond extract - 1 c. all-purpose flour - 3 eggs - Glaze - chopped nuts Directions: - Heat oven to 350°. - Cut 1/2 cup butter into 1 cup flour until it resembles small peas. - Sprinkle 2 tablespoons water over flour, mix it with a fork. - Form a ball; divide in half. - Pat each half into a rectangle, 12 x 3 inches, on an ungreased cookie sheet, about 3 inches apart.

Sauerkraut Cold Slaw Ingredients: - 1 can sauerkraut, chopped (rinse) - 1 c. celery, chopped fine - 1/2 c. chopped green pepper - 1/2 c. chopped onion - 1/4 c. vinegar - 1/2 tsp. salt - 1 c. sugar Directions: - Mix all the vegetables together. - Add the remaining ingredients. - Mix well. - Pimento can be added for color. Refrigerate. - The longer it stands the better.

Lemon Berry Pie Ingredients: - 4 oz. Philadelphia cream cheese, softened - 1 Tbsp. milk - 2 tsp. grated lemon peel - 1 Tbsp. lemon juice - 8 oz. Cool Whip, thawed - 6 oz. graham cracker crust - 1 pt. strawberries, halved - 2 c. cold milk - 2 small pkg. Jell-O lemon instant pudding Directions: - Stir 1 tablespoon milk into cream cheese; set aside. - Prepare pudding with 2 cups milk. - Whip cream cheese mixture. - Add grated lemon peel and lemon juice; whip into pudding mix. - Fold in thawed Cool Whip. - Reserve a few strawberries for garnish; stir the rest into mixture. - Pour into graham crust; decorate with reserved strawberries. - Chill for several hours.

Apple Cake With Cinnamon And Fennel Ingredients: - 4 apples medium, finely chopped - 1 lemon juice - 1/2 cup port wine - 200 grams brown sugar - 1 tablespoon honey - cinnamon to taste - fennel to taste - 4 eggs - 1/2 cup oil - 3 cups flour - 1 teaspoon baking powder Directions: - Cut the apples into small pieces, and place in a bowl. Sprinkle with lemon juice and port wine. Add sugar, honey, cinnamon, and fennel. Mix well, and refrigerate for 30 minutes. - Preheat the oven to 180 degrees Celsius. - Grease a round cake pan with margarine, and sprinkle with flour. Set aside. - Beat the eggs with the oil. Add to the apple mixture, and mix very well. - Add the flour and baking powder, and mix well, without whipping. - Place the dough in the cake pan, and bake for about 40 minutes. - Check the cooking, remove from the oven, and unmold.

Burnt Sugar Frosting Ingredients: - 1 c. sugar - 2 Tbsp. water - 2 egg whites - 1/8 tsp. salt - 1/2 tsp. vanilla - 1/4 c. sugar Directions: - Put 1/4 cup sugar in a heavy skillet over low heat. Stir until melted and a deep brown color. - Add water slowly while stirring. Cool.

Barbecups Ingredients: - 3/4 lb. ground beef - 1 (8 oz.) can refrigerated biscuits - 3/4 c. shredded sharp cheese - 1 Tbsp. minced onion - 1/2 c. barbecue sauce - 2 Tbsp. brown sugar Directions: - Mix ground beef, barbecue sauce, onion and brown sugar; mix well. - Take the biscuits, press each into ungreased muffin cups, making sure dough goes up to edge of cup. - Spoon meat mixture into cups and sprinkle with the cheese on top of cups. - Bake at 400° for 10 to 12 minutes. - Makes about 12 cups.

Quick And Easy Gelatin Salad Ingredients: - 2 Tbsp. Knox gelatine - 1/2 c. cold water - 3 c. fruit juice (your choice) - 1 c. crushed pineapple (with juice) Directions: - Put gelatine in 1/2 cup cold water. - Stir until it is the consistency of a soft pudding.

Chicken And Rice(Light) Ingredients: - 2 c. cooked chicken - 2 Tbsp. margarine - 1 jar mushrooms or fresh mushrooms if you prefer - 1 onion (medium) - 1 c. converted rice - 1/2 c. celery - 1/2 c. green pepper - 1/4 c. milk - salt and pepper to taste Directions: - Saute onion and mushrooms in margarine. - Add two cups chicken broth from cooked chicken. - Bring to boil. - Add converted rice and cook, covered, for 15 minutes. - Chop the celery and green pepper. Add to rice along with 2 cups chicken, milk, salt and pepper to taste. - Simmer 20 minutes, covered.

Cheddar Cheese Soup Ingredients: - 1 lb. sharp Cheddar cheese - 1/2 lb. bacon, diced - 1 Tbsp. butter - 1 c. carrots, chopped - 1 c. onions, chopped - 1 c. celery, chopped - 3/4 green pepper, chopped - 3 c. chicken stock - 4 1/2 c. milk - 1/2 c. water - 2/3 c. flour - 1/2 c. heavy cream - salt and pepper to taste Directions: - Saute bacon in butter until crisp and brown. - Remove bacon and drain. - Add vegetables to bacon drippings and cook, stirring occasionally, until onion is transparent. - Add vegetables to soup pot with stock and water. - Heat to boiling and simmer until vegetables are tender. - Scald milk over medium heat. - Combine cheese and flour mixture. - Cook and stir until cheese melts and mixture thickens. - Add to soup pot with cream. - Season to taste with salt and pepper. - Heat to serving temperature. - Garnish with parsley, croutons or paprika if desired. - Serves 6.

Cake Mix Cookies Ingredients: - 1 cake mix - 2 eggs - 1/2 c. applesauce - 1 Tbsp. water - 1 pkg. chocolate chips Directions: - Mix first 4 ingredients, then add chocolate chips. - Drop by teaspoons on slightly greased cookie sheet. - Bake at 350° for 8 to 10 minutes.

No machine ice cream BASE Ingredients: - 1 can sweet condensed milk - 16 oz heavy whip cream - 1 tbsp vanilla extract - 1 use your favorite flavor ingredients e.g. mangos or oreos or even a cheescake slide Directions: - Put your ingredients in the fridge one day before making your ice cream - Whip your heavy cream woth a mixer until you can move the bowl and the cream does not move - Add your condensed milk and vanilla extract and whip again with your mixer. - Now you are ready to add any flavor you love. - I used crushed peanut butter cookies and some of the cookie dough to recreate my favorite ice cream flavor - Finally store it into container(s) i recycled some ice cream containers and freeze it from 6 hrs minimum although i prefer over night for best results

La Puerta Taco Dip Ingredients: - 8 oz. cream cheese - 1 c. sour cream - garlic salt - lots of chopped green onions - lots of Cheddar cheese - lots of chopped tomatoes, drained on paper towel - shredded lettuce - dry taco seasoning - picante sauce - black olives, sliced and drained - 2 or 3 avocados, sliced thin and soaked in lemon juice for 5 to 10 minutes - bacon, drained and broken in pieces Directions: - Cream first 3 ingredients and 1/2 of taco seasoning. - Layer on a flat dish in following order: - cream mixture, green onions, shredded cheese, chopped tomatoes, picante sauce, olives, avocados, bacon, lettuce and more cheese. - Garnish with rest of taco seasoning. - Serve with Doritos or taco chips and large Fritos.

Apple Pie Ingredients: - pie crust for 9-inch double crust - 1 1/4 to 1 1/2 c. sugar - 1/8 tsp. salt - 3/4 tsp. cinnamon - 1/2 tsp. nutmeg - 2 Tbsp. flour - 6 to 8 tart apples, peeled and sliced - lemon juice (optional) - 1/2 tsp. lemon rind grated - 1 to 2 Tbsp. butter Directions: - Mix dry ingredients together in a large bowl. - Add sliced apples and mix to coat. - Place apple slices in pan. - Sprinkle with lemon juice and rind; dot with butter. - Top with crust; slash vents in center of crust. - Bake at 425° for 50 to 60 minutes, until apples are done and crust is golden brown.

Green Bean Casserole Ingredients: - 2 (16 ounce) packages frozen green beans - 34 cup milk - 1 (10 3/4 ounce) can cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup - 18 teaspoon pepper - 2 teaspoons diced pimentos (optional) - 1 (3 ounce) can French-fried onions Directions: - Cook beans (either microwave or on stovetop). - Drain. - Combine milk, soup, pepper and 1/2 can onions; stir into beans in 1 1/2 quart casserole. - Bake at 350F for 20 minutes. - Garnish with remaining 1/2 can onions (and pimiento, if using). - Bake for another 5 minutes.

Dr. Pepper Pork Chops Ingredients: - 4 pork chops - 2/3 cup Dr. Pepper cola - 2/3 cup ketchup - 1 teaspoon Worcestershire sauce - 1 teaspoon dried oregano Directions: - Pre heat the oven to 400 F degrees. - Place the pork chops in a baking pan or glass casserole dish large enough so the sides of the chops are not touching. - In a small mixing bowl whisk together the Dr.Ppper,ketchup, Worcestershire Sauce and oregano. - Pour the mixture over the chops. - Place the baking pan in the oven and bake for 20 to 25 minutes, or until the desired tenderness. - Serve with a small amount of the juices over the meat.

Tequila Driver Recipe Ingredients: - tequila, OJ, splash of lime Directions: - Start with good tequila. - I like Cazadores. - Fill a rocks glass 3/4 with ice. - Fill the glass halfway with tequila. - Fill the rest with OJ, just below the rim. - Take a half, fresh, lime, and squeeze into the glass. - Use your finger to give it a little stir. - Enjoy!

Orange Julius Ingredients: - 1 (6 oz.) orange juice (concentrate) - 1/2 c. sugar - 1 tsp. vanilla - 1 c. water (varies) - 1 c. milk - ice cubes (10 to 12) Directions: - Blend together in blender. - Delicious, refreshing drink.

Butter Bean and Cheddar Hash Ingredients: - 450 g floury potatoes, scrubbed - 2 tablespoons olive oil - 1 small onion, chopped - 1 garlic clove, crushed - 2 tablespoons chopped fresh thyme - 410 g butter beans, drained - 100 g vegetarian cheddar cheese, cubed Directions: - Cook the potatoes in their skins in boiling water for 15 - 20 minutes. - Heat the oil and fry the onion, garlic and thyme for 5 minutes. - Add the butter beans and roughly mash. - Drain the potatoes and cool in cold water if needed. - Peel off the skins and dice. - Add the cheese and potato to the onions and press down in the pan. - Cook over a low heat for 10 minutes. - turn the cake out onto a large plate and slide back into the pan so the base is now the top. - cook for a further 10 minutes, cut into wedges and serve.

Cranberry Tea Ingredients: - 1 gal. water - 2 c. sugar - 6 regular or decaf tea bags - 3 tsp. whole cloves - 3 sticks cinnamon - 1 (6 oz.) box cherry jello (NutraSweet) - 1 qt. cranberry juice - 1 qt. apple juice - 1 (6 oz.) orange juice concentrate - 1 c. lemon juice Directions: - Boil water. - Add sugar and tea. - Cover and brew for 10 minutes. - Remove from heat. - Remove tea bags. - Tie spices in bag and add to tea. - Let set for 30 minutes, then remove bag of spices. - Add jello and juices. - Heat and serve piping hot or good with ice.

Corn Soup Ingredients: - 1/4 lb. butter - 1 Tbsp. curry powder - 1 Tbsp. shallots - 2 lb. creamed corn - 1 lb. Niblets corn - 1/8 tsp. rosemary - 2 c. half and half - 3 Tbsp. chives Directions: - Melt butter. Add curry, rosemary and shallots. - Add all corn and half and half. - Add chives. - Simmer 20 minutes.

Ww Dijon Fish Fillets - 2 Pts. Ingredients: - 1 (8 ounce) orange roughy fillets (or flounder, perch or sole) - butter-flavored cooking spray - 1 tablespoon Dijon mustard - 1 1/2 teaspoons lemon juice - 1 teaspoon reduced-sodium Worcestershire sauce - 2 tablespoons Italian seasoned breadcrumbs Directions: - Heat oven to 450 degrees. - Arrange fillet in an 11X7 inch baking dish coated with cooking spray. - Combine mustard, lemon juice, and Worcestershire sauce, stirring well; spread mixture evenly over fillet. - Sprinkle breadcrumbs evenly over fish. - Bake, uncovered, at 450 degrees for 12 minutes or until fish flakes easily when tested with a fork. - Cut fillet in half, and serve immediately.

Mom'S Stove Top Tuna-Noodle Dinner Ingredients: - 12 ounces small shell pasta (shells, small ziti, macaroni) - 1 (7 ounce) can tuna, drained - 1 (10 3/4 ounce) can cream of mushroom soup Directions: - cook pasta as directed on box. - drain and put back in pan add mushroom soup and about 1/4 can of water. - stir in tuna. - season with pepper heat through and serve.

Spinach Pasta Toss Ingredients: - 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained - 2 cups multi-grain penne pasta, uncooked - 1 cup water - 1 pkg. (9 oz.) baby spinach leaves - 1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend Directions: - Bring tomatoes, pasta and water to boil in large saucepan; stir. - Cover; simmer on medium-low heat 10 min. - or just until pasta is tender. - Add half the of spinach; simmer, covered, 2 min. - or until wilted. - Stir. - Repeat with remaining spinach. - Serve topped with cheese.

Nutcracker Ingredients: - 1 ounce Frangelico - 1 ounce dark rum - 2 ounces apple cider (or cloudy unfiltered juice) - 1/3 ounce fresh lime juice - 1 dash Angostura bitters - 6 mint leaves - apple, slice garnish Directions: - Begin by muddling the mint in a shaker; add remaining ingredients with a small amount of ice. - Shake all ingredients and pour over ice in a tall (8oz) glass. - Garnish with a slice of apple and enjoy! ;).

Banana Nut Bread Ingredients: - 1 c. sugar - 1/2 c. butter - 2 eggs - 1 1/2 c. flour - 1/4 tsp. salt - 1 tsp. baking soda - 1 tsp. baking powder - 1 c. mashed bananas - 1 tsp. vanilla - 3 Tbsp. buttermilk - 1/2 c. chopped nuts Directions: - Cream sugar and butter. - Add eggs and beat well. - Sift flour, salt, baking powder and baking soda together and mix with butter mixture. - Add mashed bananas and vanilla, mix well. - Add buttermilk and nuts and stir well. Pour in 8 1/2 x 4 1/2 x 2 1/2-inch lightly greased loaf pan and bake at 375° for 45 minutes or until done.

Pear Butter Jam Ingredients: - 1/2 gal. pears - 4 c. sugar - 1 pt. light Karo - nutmeg or cinnamon to taste Directions: - Boil pears until - soft. - Put - through - food - mill; - add sugar and Karo. - Can put in roaster in oven at low heat or can be put on top - of - stove until right consistency. - When cooked on top of stove, extra - care - must be used to avoid scorching. Nutmeg or cinnamon may be added to taste. - Ladle into jars and seal.

Broccoli Slaw Ingredients: - flowerets of 1 bunch broccoli - 1 onion, chopped - 8 slices crisp fried bacon, crumbled - 3/4 c. mayonnaise - 1/4 c. sugar - 2 Tbsp. red wine vinegar - 1/2 c. chopped pecans - 1/4 c. raisins (optional) Directions: - Combine broccoli, onion, bacon and pecans.

Pork Chops In Beer Ingredients: - 6 pork chops - 3 tomatoes (or can use green peppers or stewed tomatoes) - onion - 1 can mushrooms - paprika - garlic salt - salt and pepper - parsley - 1 can beer Directions: - After pork chops are browned, add remaining ingredients and simmer until pork is done, 1 hour or so.

Stuffed Bell Peppers Ingredients: - 1 lb. ground beef - 1 egg - 1 (15 oz.) can tomato sauce - 1 tsp. salt - 1/4 tsp. black pepper - 1 to 3 c. water - 1/2 c. instant rice - 1 onion - 1/2 c. catsup - 1 Tbsp. Worcestershire - 3 large green peppers (bell) - 1 Tbsp. sugar Directions: - Mix all ingredients, except water, sugar and all but 1/2 cup tomato sauce. - Fill peppers. - Arrange in baking dish. - Mix the water, sugar and 1/2 cup tomato sauce; pour over peppers. - Cover and bake at 350° until done.

Salted Fish Fried Rice (NASI GORENG IKAN ASIN) Ingredients: - 300 grams cooked white rice (at room temperature) - 100 grams salted fish fried, shredded/torn rough - 1 egg, beaten off and fry while in scrambled - 1 leek/leaf chives, cut askew - 5 cayenne peppers (to taste), thinly sliced - 2 cloves garlic, minced - 1 small onion, chopped - 1 1/2 tsp soy sauce - 1 tsp sesame oil - to taste Salt and pepper Directions: - Saute onion, garlic and cayenne pepper until fragrant. - Add rice, salted fish and eggs. - Stir until blended. - Add soy sauce, salt, pepper and flavoring (optional). - Stir until all blended. - Towards the end, add sesame oil and scallions. - Cook, stirring frequently until wilted scallions. - Arrange fried rice on plate and serve while warm. - NOTE : dried salted fish

Butterscotch Pie Ingredients: - 1 c. dark brown sugar - 4 Tbsp. flour (heaping) - 1/2 tsp. salt - 3 egg yolks - 2 c. cream - 2 Tbsp. margarine - 1 tsp. vanilla Directions: - Combine - first five ingredients in double boiler. - Stir until thick. - Remove - from - heat. - Add margarine and vanilla. Beat until - smooth - and creamy. Pour into a baked 9-inch pie shell. Top with meringue. Chill and serve.

Slimmed Down Fettuccine Alfredo Ingredients: - Salt - 1 pound fettuccine pasta - 1 cup chicken broth - 1/4 cup light cream - 6 ounces light cream cheese - 1/2 cup finely grated Parmigiano-Reggiano - Freshly cracked black pepper - Finely chopped fresh parsley, for garnish Directions: - Bring a large pot of water to a rolling boil. - Add 1 tablespoon of salt and stir. - Drop in the pasta and cook until al dente, according to the package directions. - Drain the pasta, reserving some of the pasta water. - In a large saucepan, combine the chicken broth and light cream and bring to a simmer. - Whisk in the cream cheese and Parmigiano-Reggiano and continue to cook, whisking, until thickened. - Whisk in 1/4 cup of the pasta water. - Toss and stir until the sauce becomes emulsified and coats the noodles, adding some extra pasta water if necessary to thin the sauce. - Season with salt and pepper. - Serve sprinkled with chopped parsley.

Cherry Heaven Ingredients: - 1 1/2 cups flour - 2 tablespoons sugar - 3/4 cup butter (or margarine) - 3/4 cup pecans, chopped (or finely chopped, your choice) - 1 (2 5/8 ounce) box Dream Whip (two pouches) - 1 (8 ounce) package cream cheese - 2 cups powdered sugar (measure, then sift) - 2 (21 ounce) cans cherry pie filling, chilled (Wilderness Pie Filling) Directions: - Mix flour, sugar, and butter together. Add nuts. Press in bottom of 13" X 9" pan. Bake at 350* for 20 minutes. Cool. - Mix Dream Whip as directed. Mix cream cheese with powdered sugar and blend with Dream Whip. Spread over crust and chill for several hours or overnight. - Top with cherry pie filling and chill, or serve.

Chocolate Mint Sauce Ingredients: - 6 oz. Junior Mints (two 3 oz. pkg.) - 1 Tbsp. butter - 2 Tbsp. milk Directions: - In a microwave-safe bowl, combine all ingredients. - Cook on High 1 to 1 1/2 minutes or until mixture is hot. - Stir until sauce is smooth or combine ingredients in small saucepan and stir over low heat until smooth.

Cranberry Salad Ingredients: - 1 pkg. cranberries - 1 orange - 1 can crushed pineapple - 2 c. sugar - 1 c. pecans - 1 large box raspberry Jell-O Directions: - Mix and let set overnight the first 5 ingredients. - Use processor.

Chicken Parmesan Ingredients: - 1/3 c. flour - 2/3 c. finely grated Parmesan - 1 Tbsp. Creole seasoning - 1 tsp. paprika - 1 tsp. garlic powder - 6 chicken breasts, boned and skinned - 1 egg, mixed with milk - 1/3 stick butter, melted Directions: - Mix dry ingredients together. Dip chicken in egg and milk wash and then in dry mixture. Place in baking dish and drizzle melted butter over the top. Bake at 350° for about 45 minutes or until golden brown.

Porc A'La Normande(Roast Pork, Norman-Style) Ingredients: - 4 lb. (2 pkg.) loin or leg pork - 12 small apples, cored but unpeeled - 3 sage leaves - 1 pt. (2 c.) cider (0.57 liter) - salt and freshly ground pepper - 3 large onions, quartered - 2 tsp. each: grated nutmeg and cinnamon - 1 glass Calvados Directions: - Put the pork (fat side up) into a roasting pan with the onions cut - into - 4ths and a fraction of each sage leaf on top of - them. Season and pour round the cider. - Roast in moderate to hot - oven at - 400° for 1/2 hour. - Lower the heat and roast for 30 - minutes to the pound, basting with the hot stock from time to - time. After - the - meat - has been cooking for about 1 hour, add - the unpeeled but cored apples to the pan around the pork, - each - one heavily - sprinkled - inside - with - nutmeg and cinnamon. - When the meat is cooked, remove to a warmed serving dish. - Arrange the apples and onions around it, and keep warm.