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TEQUILA COCKTAIL SAUCE

The tequila gives it a good kick! This recipe yields a large amount, you may want to half or quarter it.

6 cups ketchup
6 cups chili sauce
2 cups prepared horseradish
1 cup Worcestershire sauce
3/4 cup lemon juice
4 tablespoons hot pepper sauce
2 cups tequila
salt and pepper to taste

In a large bowl, blend ketchup, chili sauce, horseradish, Worcestershire sauce, lemon juice, hot pepper sauce, tequila, salt and pepper. Chill until ready to serve.

ORANGE AND LENTIL SOUP

Red lentils are simmered in orange juice and chicken broth in this quick and simple pureed soup.

2 tablespoons butter
1 onion, diced
2/3 cup red lentils
1/2 cup orange juice
1 stalk celery, chopped
1/2 carrot, shredded
1 bay leaf
1/2 teaspoon dried thyme
ground black pepper to taste
3 cups chicken broth, divided

In a pot over medium heat, cook onions in butter until softened. Stir in lentils, orange juice, celery, carrot, bay leaf, thyme, pepper and half the chicken broth and simmer 40 minutes, until lentils are tender. Puree in a blender or food processor, or using an immersion blender. Return to the pot, stir in remaining chicken broth and heat through.

LEMON CREAM CHEESE FLAN

Arrange pastry dough on a pastry ring (flan pan) or a pie plate. Chill In a blender, mix the following for the filling:

4 eggs
1/2 c. heavy cream
1/4 tsp. salt
4 tbsp. lemon juice
1 tsp. vanilla
1/4 c. sugar
Few grains nutmeg

Pour into pastry shell and bake at 425 degrees for 10 minutes or until set.

CRISPY ORIENTAL CHICKEN WINGS

1 1/2 lbs. chicken wings, disjointed
1 med. Egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.

SEAFOOD AVOCADOS

1/2 cup flaked cooked crabmeat
1/2 cup cooked small shrimp
2 tablespoons peeled and diced cucumber
1 tablespoon mayonnaise
1 teaspoon chopped fresh parsley
1 pinch salt
1 pinch ground black pepper
1 pinch paprika
1 avocado

1. In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley. Season with salt, and pepper. Cover, and chill until serving.
2. Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel. Spoon the seafood mixture into the hollowed centers of the avocado halves. Sprinkle the tops with paprika. Calories per serving - 283.

CHOCOLATE ALMOND BALLS

3/4 c. whole almonds
1 oz. semi-sweet chocolate
1/2 c. butter, softened
1/2 c. sugar
1 1/2 c. flour
1/4 tsp. salt
1 tsp. almond extract
1 egg

Place almonds and chocolate into blender or food chopper. Process just until almonds are finely chopped. In medium bowl, cream butter with sugar, beat in flour, salt, almond extract, egg and all but 1/3 cup of the almond-chocolate mixture. Shape dough into 1 inch balls. Roll in remaining chocolate mixture.

Bake on an ungreased cookie sheet at 350 degrees for 15-20 minutes. Cool. Store in an airtight container or freezer.

HERB CHEESE ARTICHOKES

4 artichokes
1 tablespoon Extra-Virgin Olive Oil
4 tablespoons coarse dried bread crumbs
8 ounces reduced-fat or regular garlic-and-herb Boursin or Rondele cheese

1. Break off artichoke leaves down to pale, tender inner ones. Slice off about the top third of the remaining leaves. Peel artichoke bottoms and stems (lengths vary greatly) to remove fibrous exteriors. Trim discolored ends of stems.
2. Cook artichokes until bottoms pierce easily, 25 to 30 minutes. Drain.
3. Cut artichokes in half lengthwise. Pull out sharp-tipped inner leaves. With a spoon, scrape out and discard fuzzy centers in bottoms.
4. Rub stems lightly with 1 teaspoon of the oil. Mix remaining oil with crumbs. Lay artichokes, cup sides up, on a baking sheet, and fill cavities equally with cheese. Sprinkle cheese with crumbs.
5. Bake in a 400 degrees F oven until cheese is hot and crumbs are lightly browned, about 15 minutes. Transfer to a serving dish.

COLA FRIZZ

1 can Eagle brand milk
1 (12 oz.) Coke

Mix both ingredients together. Put in an ice tray and freeze overnight. Cut in squares and eat with a spoon.

EASY APPLE CRUNCH

1-2 cans pie filling
1 box yellow cake mix
1 c. chopped nuts
2 sticks melted butter or margarine

Layer as listed above. Bake at 375 degrees for 45-60 minutes. Cook until golden brown.

SWISS MEATLOAF

1-1/2 c. milk
1 egg
1/2 c. Italian bread crumbs
1 1/2 lbs. hamburger
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 tsp. garlic powder
1/3 c. chopped onion
1/3 c. chopped green pepper
8 oz. can mushroom stems and pieces, drained
6 oz. cubed Swiss cheese

Mix milk and eggs. Pour over bread crumbs. Let stand. Add seasonings, onion and green pepper to meat. Mix well. Add milk mixture, mushrooms and cheese. Mix well. Bake uncovered at 350 degrees for 1 1/2 hours.

SESAME BROCCOLI

1 tsp. oil
1 tbsp. sesame seeds
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tbsp. sugar
Steamed broccoli

Heat oil. Brown sesame seeds in oil. Add the final three ingredients. Pour on top of steamed broccoli.

LEMON FLUFF PUDDING

3 tbsp. soft butter or margarine
1 c. sugar
1/4 c. all purpose flour
3 eggs, separated
2 tsp. grated lemon rind
1/4 c. juice from lemons
1 1/2 c. milk
1/4 tsp. salt

Cream butter, 1/2 cup sugar and flour in mixing bowl, add egg yolks, beat well. Stir in lemon rind, juice and milk. In a separate bowl add salt to egg whites and beat until stiff; gradually beat in the remaining 1/2 cup sugar; fold into first mixture. Pour into a 1 1/2 quart buttered baking dish; set dish into a shallow pan of boiling water one inch deep. Bake at 325 degrees for 1 hour. Cool. Serve with or without whipped topping. Makes a delicate cake on top of a refreshing lemon sauce. Serves 6.

AVOCADO OMELETTE

2 eggs
1 tbsp. water
1/4 tsp. salt
1 tbsp. butter
1/2 ripe avocado, peeled & sliced 3 thin slices tomato
1/4 c. alfalfa sprouts
2 tbsp. plain yogurt
1 tbsp. chopped walnuts (opt.)

Mix eggs, water and salt. Heat butter in 8" omelet pan until hot. Pour in egg mixture, which should set at edges at once. Carefully push cooked egg to center, tilting pan occasionally so uncooked eggs can flow to the bottom while top is moist and creamy looking. Arrange all but 2 slices of avocado, tomato slices and sprouts on half of omelet. Fold omelet over and turn out on plate. Top with 2 avocado slices, yogurt and nuts.

CREAMY CROCKPOT POTATOES

2 pounds small red potatoes, quartered
2 8 ounce packages cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope buttermilk ranch salad dressing mix

Place potatoes in bottom of crockpot. Beat cream cheese, soup and salad dressing mix. Stir into potatoes. Cover and cook on low for 8 hours.

EASY BEEF CROCKPOT CASSEROLE

1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
1 lg. envelope instant onion soup mix
1/2 c. milk
1 or 2 lbs. stew beef

Combine above and cook in crockpot on low 8 to 10 hours (can be thickened with 1 tablespoon flour and water mixture for thicker gravy). Serve over rice or egg noodles or elbow macaroni. Serves 4. Preparation time 5 minutes. Cooking noodles 20 minutes.

CARROT RICE

Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro.

1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon ginger root, minced
3/4 cup grated carrots
salt to taste
cayenne pepper to taste

1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2. While rice is cooking, pulverize peanuts in a blender and set aside. Melt margarine in a large skillet over medium-high heat. Saute onions until golden brown . Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients . Garnish with chopped cilantro.

CRUSTLESS CRAB QUICHE

4 eggs
1 cup sour cream (lowfat can be used)
1 cup small curd cottage cheese
3/4 cup grated parmesan cheese
1/4 cup flour
pinch of salt
4 drops Tabasco sauce
pinch nutmeg
1/4 cup diced crabmeat
2 cup shredded Monterey jack cheese

Lightly grease a 10-inch glass pie plate. In food processor, blend the first 8 ingredients. Pour the mixture into a large bowl and stir in the crabmeat. And Monterey jack cheese. Pour mixture into the prepared pie plate and bake for 45 - 60 minutes until puffed and golden brown. Let stand for 10 minutes before slicing.

MAYONNAISE CHOCOLATE CAKE

2 c. unsifted all-purpose flour
1 c. sugar
1 tsp. soda
1/4 c. cocoa
1/8 tsp. salt
1 c. mayonnaise
1 c. water

Stir together flour, sugar, cocoa and salt in large mixing bowl. Add mayonnaise and water. Beat at low speed until all ingredients are moistened. Beat at high speed 2 minutes. Pour batter into 12"x8"x2" dish which has been greased on bottom only. Place dish in microwave oven on high power level and cook 9 to 11 minutes, giving dish 1/4 turn after 5 minutes.

POTATO CHIP COOKIES

3/4 c. margarine
1 egg yolk
1 1/2 c. sifted flour
1/2 c. cashew nuts, chopped
3/4 c. sugar
1 tsp. vanilla
3/4 c. crushed potato chips

Cream butter and sugar. Mix in egg yolk and vanilla. Add flour, chips and nuts. Roll into small balls and press with fork. Bake at 350 degrees for 8 to 10 minutes. Watch closely.

PORTUGUESE KALE SOUP

1 c. of baby lima beans, soaked overnight
1 lg. onion, diced
2 c. potato chunks
1 lb. choriso (Portuguese sausage - Kielbasa or pepperoni will do)
1/2 bunch kale, chopped
1 tbsp. salt (or less)
1/2 tsp. pepper
10 c. water

Combine all in a large pot and bring to a boil. Simmer for 2 to 3 hours or until beans are tender. If there are any leftovers, adding a bone or some chicken always adds extra flavor.

CREAM PEAS

2 cups frozen green peas, thawed
2/3 cup water
1/8 teaspoon salt
3 tablespoons butter
1/3 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon white sugar

1. In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
2. In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

BASIC CHICKEN STOCK

1 pound chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 1/2 teaspoons salt
3 whole cloves
6 cups water
1/4 cup cold water (optional)
1 egg

1. Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
2. Remove chicken and vegetables. Strain stock. Skim fat off the surface.
3. To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

HOT CRAB DIP

Serve as an appetizer with onion or garlic crackers.

2 (8 ounce) packages cream cheese, softened
4 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 (6 ounce) cans crabmeat
1 1/2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
paprika, for garnish

1. Preheat oven to 350 degrees F (175 degrees C)
2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

FRIED CINNAMON STRIPS

Flour tortilla strips are deep-fried then coated with cinnamon and sugar for a quick, crunchy snack.

1 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 (8 inch) flour tortillas
3 cups oil for frying

1. Combine sugar, cinnamon and nutmeg in a large resealable plastic bag. Seal and toss to mix.
2. Heat oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown. Drain on paper towels.
3. While still warm, place fried tortillas in bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

KOSHER SALT ENCRUSTED PRIME RIB ROAST

- Its flavor-enhancing power is salt's greatest culinary asset. Try this slowly cooked (4 to 5 hours) roast and see for yourself.

2 cups coarse kosher salt
4 pounds prime rib roast
1 tablespoon ground black pepper
1 tablespoon seasoning salt

1. Preheat oven to 210 degrees F (100 degrees C).
2. Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
3. Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
4. Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

HOT SPICY SAUSAGE DIP

- Thick and tasty dip, great with tortilla chips or crackers.

1 pound ground pork sausage
1 1/2 cups chopped onions
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (8 ounce) package cream cheese
1 (16 ounce) container sour cream
1 tablespoon crushed red pepper

1. Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
2. Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes.
3. Blend cream cheese and sour cream into the sausage mixture. Season with crushed red pepper.

CHINA MOON SALMON

Salmon is prepared in a steamer so it's healthy too! Serve with steamed rice and stir-fried vegetables.

1 teaspoon olive oil
1 dash sesame oil
2 cloves garlic, minced
1 tablespoon julienned fresh ginger
1 tablespoon Chinese black bean and garlic sauce
1 teaspoon red pepper flakes
1/2 cup chicken broth
4 (4 ounce) fillets salmon
salt and pepper to taste

1. Begin heating water in the bottom of steamer pot.
2. Heat olive oil and sesame oil in a saucepan over medium heat. Saute garlic and ginger for 1 minute. Stir in black bean sauce and red pepper flakes. Cook for 5 minutes. Remove from heat, and stir in chicken broth; set aside.
3. Rinse salmon, and pat dry. Season each side lightly with salt and pepper. Place in a small shallow pan. Spoon black bean mixture over salmon. Place in steamer pot over boiling water.
4 . Steam for 10 to 12 minutes, or until salmon flakes easily with a fork.

VEGETABLE AND FETA LATKES

Try this colorful take on traditional potato pancakes.

2 1/2 cups grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 teaspoon salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
3/4 cup matzo meal
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil

1. Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

SAUTEED APPLES

Sweet, sauteed apples are great for any meal. The syrup from the apples is delicious on homemade pancakes or waffles.

1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

CILANTRO CREAM SAUCE

Serve over tacos, chicken breasts, use as a dip.

1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

5 STAR RATED PUMPKIN BREAD

Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible.

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

ASPARAGUS FINGER SANDWICHES

1 (10 ounce) can asparagus tips, drained
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 pinch seasoning sal
t 1 (1 pound) loaf soft, sliced white bread

Set asparagus spears onto paper towels to absorb excess liquid. In a small bowl, mix together the mayonnaise, onion and seasoning salt. Remove crusts from bread slices, and spread mayonnaise mixture thinly on each slice. Place a spear onto the slice and roll up. Cut each roll in half, and arrange on a serving tray. Cover with plastic wrap, and refrigerate until serving.

FRENCH BEEF STEW

Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables - carrots, potatoes, and tomatoes.

1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon dried thyme
2 tablespoons Dijon-style prepared mustard
Salt and pepper to taste

1. Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
2. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
3. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
4. Blend in mustard and serve.

QUINOA CHARD PILAF - 8 Servings

This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils.

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 cups uncooked quinoa, rinsed
1 cup canned lentils, rinsed
8 ounces fresh mushrooms, chopped
1 quart vegetable broth
1 bunch Swiss chard, stems removed

1. Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
2. Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

OUTBACK STEAKHOUSE AUSSIE FRIES CLONE

1 (32 oz) bag frozen French Fries
1 cup shredded Colby Jack cheese (Or "Taco Cheese")
6 pieces Bacon -- cooked

Divide the fries into half, and use the other half later.

Heat oil to 350 F. (make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately. If the French fry sinks to the bottom, and barely bubbles, it is not hot enough.) Fry the potatoes in small batches. They are done when they are golden brown and float to the top of the skillet. Drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done.

When all French fries are done cooking, and drained place them onto a platter. Salt the French fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.

CHEESE POLENTA

1 cup cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
1 cup grated Parmesan cheese

1. In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
2. Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
3. Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.

EASY SLOW COOKER FRENCH DIP

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

LINGUINI AND CLAM SAUCE

1 pound linguini pasta
1/4 cup olive oil
1/4 cup butter
2 (6.5 ounce) cans minced clams, drained with juice reserved
4 cloves crushed garlic
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 tablespoons grated Parmesan cheese

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2.In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
3.Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

ALMOND GREEN BEANS

1 (15 ounce) can green beans
1 (14 ounce) can canned stewed tomatoes
Italian seasoning to taste
1/3 cup sliced almonds

In a pot over medium heat, cook the green beans and tomatoes until heated through. Season with Italian seasoning. Stir in the almonds just before serving.

FETA CHEESE OMELET ROLL

4 eggs, beaten
1/2 teaspoon black pepper
3 tablespoons crumbled feta cheese
1 teaspoon milk
1 tablespoon vegetable oil

1. In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
2. Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

LINGUINI AND CLAM SAUCE

1 pound linguini pasta
1/4 cup olive oil
1/4 cup butter
2 (6.5 ounce) cans minced clams, drained with juice reserved
4 cloves crushed garlic
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 tablespoons grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
3. Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

ALMOND GREEN BEANS

BEER BREAD

1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar

1. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
2. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

SPICY SLOW COOKER BLACK BEAN SOUP

Dried black beans are cooked all day in a slow cooker with chicken broth, canned jalapenos, cumin, chili powder and cayenne pepper.

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce

Drain black beans, and rinse. Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce. Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

TOMATO AND MOZZARELLA SANDWICH

4 slices Italian bread
1 garlic clove, cut in half
2 teaspoon extra-virgin olive oil
4 large tomato slices
4 teaspoon shredded fresh basil or 1/2 teaspoon dried basil
Salt & pepper
2 teaspoon balsamic vinegar
4 (1/2 ounce) slices mozzarella cheese

Preheat broiler. Toast bread under broiler for 30-60 seconds, or toast in toaster. Rub top sides of each slice with cut garlic. Brush each slice with 1/2 teaspoon olive oil. Place a slice of tomato on each piece of garlic toast. Sprinkle 1 teaspoon basil over each slice of tomato and season with salt and pepper. Drizzle 1/2 teaspoon balsamic vinegar over each sandwich. Top each sandwich with a slice of mozzarella cheese . Set 4-6 inches from heat and broil until cheese melts, 1-2 minutes.

TATER DIPPED EGGPLANT

Eggplant is battered and breaded with instant mashed potato flakes, then browned in the oven until tender.

1/4 cup butter
1 medium eggplant, peeled and cut into 3/4 inch slices
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 cup instant mashed potato flakes

1.Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
2.In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.
3.Bake for about 20 minutes, or until tender, turning once after 10 minutes. Note: This recipe can also be made in a large skillet over medium-high heat.

FIG AND OLIVE TAPENADE

An easy gourmet appetizer. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.

1 cup chopped dried figs
1/2 cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
1/3 cup chopped toasted walnuts
1 (8 ounce) package cream cheese

1.Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
2.Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers. Note: To toast walnuts, heat oven to 350 degrees F (175 degrees C). Place nuts in a single layer on a baking sheet. Bake for 10 minutes, or until lightly browned and fragrant.

PEPPER STEAK PACKET

Three different colors of peppers, along with sweet onion and zucchini, are cooked in foil packets with strips of steak.

1 (1/2 pound) sirloin steak, cut into bite size strips
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 sweet onion, chopped
1 pint cherry tomatoes
1 zucchini, chopped
2 tablespoons butter
1/4 cup steak sauce

1. Preheat an outdoor grill for medium high heat and lightly oil grate.
2. Place the steak strips on a piece of foil large enough to hold the meat and some vegetables. Layer with the red, green and yellow peppers, chopped onion, cherry tomatoes and chopped zucchini. Dot with butter, and drizzle with steak sauce. Fold edges of foil to seal the packet well.
3. Grill over medium high heat for 45 to 60 minutes. About halfway through cooking, flip the packet, being careful not to puncture it. (Note: Be careful when opening foil packet as the steam that escapes will be very hot.)

HOT APPLE CIDER

6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips

1. Pour the apple cider and maple syrup into a large stainless steel saucepan.
2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

PAN-FRIED ASPARAGUS

1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

DELICIOUSLY EASY GARLIC CHICKEN

3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

SOUVLAKI

Use a very tender cut of pork for this Greek-style grilled entree. Marinate pork, onions and green peppers in an aromatic melange of lemon, olive oil, soy sauce, garlic and oregano. Thread onto skewers and grill.

1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers

1. In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
2. Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
3. Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

SHRIMP AND CRAB ENCHILADAS

12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped

1.Preheat oven to 350 degrees F (175 degrees C).
2.Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
3.Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
4.Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

CARROT RICE

Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. Rave reviews for delicious!

1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon butter
1 onion, sliced
1 teaspoon ginger root, minced
3/4 cup grated carrots
salt to taste
cayenne pepper to taste

1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2. While rice is cooking, pulverize peanuts in a blender and set aside. Melt margarine in a large skillet over medium-high heat. Saute onions until golden brown. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

NO COOK BANANA PUDDING

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers

1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

AFRICAN CURRY

This simple, spicy dish is a delicious way to enjoy international flavors with easily obtained ingredients. It's great with rice!

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced

1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
2. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

EASY NEW YORK CHEESECAKE

Just like the ones in a deli!

15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

CALIFORNIA STEAK SANDWICHES

1 Long Bread Roll (about 7-inches long)
2 tablespoons mayonnaise
2 slices Brie, rind removed, cut to fit bread lengthwise
6 to 8 fresh Basil Leaves
1/2 small tomato, thinly sliced
6 thin slices grilled steak
Salt and pepper, to taste

1. Cut roll in half horizontally. Hollow out top and bottom halves of bread, leaving a � to �-inch thick shell. (Reserve torn bread for another use.)
2. Spread 1 tablespoon mayonnaise over cut side of each bread half.
3. Top bottom half of roll with brie, basil leaves, tomato and steak, overlapping slices as needed. Cover with top half of roll. Cut sandwich in half crosswise.
4. Heat a grill pan or skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan. Place a cast-iron skillet or other heavy skillet on top; press gently to flatten sandwiches. Cook 3 minutes on each side or until bread is toasted. (Leave cast-iron skillet on sandwiches while they cook.)

AVOCADO AND ZUCCHINI SALAD

6 cups (about 1 1/2 lbs.) shredded zucchini
2 medium firm-ripe avocados
2 cups (about 3 oz.) arugula or watercress sprigs
1/2 cup Extra Virgin Olive Oil
1/4 cup lemon juice
Salt and freshly ground black pepper

1. Place zucchini in a wide, shallow bowl. Peel, pit, and slice avocados. Arrange avocados and arugula over zucchini. In a small bowl, combine oil and lemon juice; season to taste with salt and pepper, then mix well. If making salad ahead, cover salad and dressing separately and let stand up to 45 minutes.
2. Pour dressing over salad and mix lightly.

CARROTS IN DILL BUTTER

8 carrots, peeled and sliced into 1 inch pieces
1/2 cup water
2 tablespoons butter
1 teaspoon white sugar or 2 drops of liquid Stevia
1/2 teaspoon salt
1/2 teaspoon dill seed

In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

EASY GRILLED TERIYAKI

4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil

1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
2. Preheat grill for high heat.
3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

STUFFED BRIE

3 tablespoons butter
1 onion, chopped
2 cups fresh sliced mushrooms
1/2 cup dates, pitted and chopped
1 (8 ounce) wheel Brie cheese

1. In a medium skillet over medium heat, melt butter and caramelize onions and mushrooms; add dates and warm mixture for about 2 minutes.
2. Slice the Brie wheel in half down the center so that there is a top and a bottom; fill with the onion mixture. Replace the top of the Brie.
3. Microwave Brie for 1 to 3 minutes or until bubbly; serve.

GARLIC BREAD FANTASTIQUE

1/2 cup butter, softened
2 tablespoons mayonnaise
1/4 teaspoon sage
3 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 French baguette, halved lengthwise
2 tablespoons grated Parmesan cheese, or to taste.

1. Preheat oven to broil.
2. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese.
3. Place bread under broil for 5 minutes, or until lightly toasted.

SANGRIA

1 (750 milliliter) bottle dry red wine, such as Zinfandel, Merlot, Pinot Noir, or Burgundy, chilled
2 oranges, cut crosswise into slices
2 lemons, cut crosswise into slices
1 (12 fluid ounce) bottle sparkling mineral water, chilled.

FRIED CINNAMON STRIPS

Flour tortilla strips are deep-fried then coated with cinnamon and sugar for a quick, crunchy snack.

1 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 (8 inch) flour tortillas
3 cups oil for frying

1. Combine sugar, cinnamon and nutmeg in a large resealable plastic bag. Seal and toss to mix.
2. Heat oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown. Drain on paper towels.
3. While still warm, place fried tortillas in bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

GARLIC PRIME RIB

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

CANTALOUPE SMOOTHIE

1/3 cantaloupe - peeled, seeded and cubed
1/2 cup orange juice
1 banana
2 cups ice cubes

Place cantaloupe cubes and ice into the container of a blender. Process until the ice is in small pieces. Add sugar, and puree. Pour into tall glasses.

APPLE DIP

1 (8 ounce) package cream cheese
1/2 cup brown sugar
1 tablespoon vanilla extract

Stir together the cream cheese, brown sugar, and vanilla extract until the sugar has dissolved, and the mixture is smooth. Dip apple slices, strawberries, or your fruit of choice.

TEXAS CAVIAR

2 (15.5 ounce) cans black-eyed peas, drained and rinsed 2 tomatoes, chopped
1 medium sweet onion, chopped
1/2 cup chopped jalapeno peppers
8 fluid ounces Italian dressing
cayenne pepper to taste
2 avocados - peeled, pitted, and chopped

In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

EASY ICE-CREAM CAKE - 16 Servings, 315 Calories

Chocolate ice cream sandwich bars layered with chocolate fudge and frozen whipped topping with decorative chocolate sprinkles.

16 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
1 (1.5 ounce) bar chocolate candy bar, grated

1. Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
2. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.

THREE BEAN BARBECUE BEANS

1/2 lb. bacon, diced
1 lg. onion, chopped
1/2 c. brown sugar
1/4 c. catsup
1/2 tsp. chili powder
1/2 tsp. pepper
1 (16 oz.) butter beans
1/2 lb. hamburger
1/2 c. sugar
1/4 c. barbecue sauce
2 tbsp. molasses
1 tsp. salt
1 (16 oz.) kidney beans
1 (31 oz.) pork 'n beans

May use all pork 'n beans, if desired. Brown bacon, hamburger, and onion. Drain grease and mix with rest of ingredients. Bake 1 hour, uncovered, at 350 degrees.

SHRIMP SCAMPI BAKE

1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

PARTY PUNCH

3 (3 ounce) packages fruit flavored gelatin mix
4 cups white sugar
13 cups boiling water
2 (46 fluid ounce) cans pineapple juice
1 (16 ounce) bottle lemon juice concentrate
2 (2 liter) bottles ginger ale, chilled

1. In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into two containers, and freeze until solid.
2. To serve, place gelatin mixture in punch bowl, and chop into pieces. Pour in ginger ale.

CRAB CAKES NORTHWEST STYLE - Serves 4

A touch of curry powder adds a spicy flavor to these yummy morsels. Serve two or three as a main dish, or one as an elegant appetizer.

2 Tbsp (30mL) olive oil, divided
3 medium shallots, minced
2 cups (260g) crab meat, fresh
1 Tbsp (15mL) lemon juice, freshly squeezed
2 medium egg whites
2 Tbsp (30g) lowfat mayonnaise
1/2 cup (55g) bread crumbs, divided
1 tsp (5g) mustard
1/2 tsp (1g) curry powder
1 Tbsp (3g) parsley, finely chopped
1/4 tsp (2g) salt
1/2 tsp (3g) pepper
1/4 cup (30g) bread crumbs
1 Tbsp (15mL) olive oil

- Heat 1 Tbsp oil in a nonstick skillet. Saut� shallots for 2 minutes until soft.
- Place crabmeat in a bowl and break up with a fork. Add shallots, lemon juice, egg whites, mayonnaise, 1/4 cup (30g) bread crumbs, mustard, curry powder and parsley. Stir well and season with salt and pepper. Cover and chill for 1�3 hours.
- When ready to cook, remove from refrigerator. Using a spoon and your hands, mold mixture into 8 cakes. Gently coat each cake with remaining 1/4 cup breadcrumbs.
- Heat remaining oil in a nonstick skillet. Fry cakes 2 or 3 at a time for 5 minutes on each side, turning very carefully. The crab cakes are done when they are a light golden brown. Makes 8 Crab Cakes. Calories: 266

MILLION DOLLAR POUND CAKE

1 lb. butter
3 c. sugar
6 eggs
4 c. plain flour
3/4 c. milk
2 tsp. lemon extract

Bake in a 10 inch tube pan that has been greased and floured at 300 degrees for 1-1/2 hours.

CINNAMON ICE CREAM

1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.

2. Pour cooled mixture into an ice cream maker and freeze according to the manufacturer's instructions.

BATTER FRIED ZUCCHINI

Pancake batter mix
Zucchini
Oil for frying
Ranch Dressing (optional)

Get the ready made pancake batter mix and mix it with enough water to make a thick batter. Slice the zucchini about 1/8 thick. Heat the oil to hot but not smoking. Dip each slice of zucchini in the batter and fry until golden on each side, salt while you drain. Dip into Ranch Dressing.

CREAMY TAHINI SAUCE - Serves 8

This dressing can be used in a pita over falafel, as a dressing on a raw vegetable salad, or over cooked vegetables, rice, and tofu. Garnish with parsley.

3/4 cup (180g) sesame tahini
1/2 cup (120g) plain yogurt
5�6 Tbsp (75�90mL) lemon juice
1 Tbsp (15mL) lime juice
1�2 tsp (3�6g) garlic, crushed
1/4 cup (10g) parsley, minced
1 Tbsp (15mL) flax oil
1/4 tsp (2g) sea salt
1/2�1 cup (120�240mL) water

Place tahini, lemon juice, garlic, parsley, flax oil, and salt in a food processor fitted with the steel blade. (You can also use a blender.) Blend ingredients in a food processor until smooth and creamy. Keeping the motor running, slowly drizzle in the water, checking every now and then to monitor the consistency.

TUSCANY BEAN SOUP - Serves 6

Smooth, creamy white beans make this a flavorful yet hearty soup. Use good quality canned white beans and serve with a salad and Italian bread.

2 Tbsp (30mL) olive oil
1 medium onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
3 cups (680g) canned tomatoes (1 28-ounce can)
6 cups (900g) canned white beans (3 15-ounce cans), undrained
5 cups (1.25L) water
1/2 tsp (3g) salt
Freshly ground pepper, to taste
1 cup (75g) pasta shells, or other small pasta shape
1/4 cup (9g) fresh basil leaves, coarsely chopped

Heat olive oil in a large soup pot and saut� onions, celery, and garlic until tender. Add the canned tomatoes and cook over medium heat, breaking up the tomatoes with a spoon, so they are in small pieces. Cover and cook for about 20 minutes, covered, stirring occasionally. Add the canned beans with their liquid, the water, salt, and pepper, and cook over medium heat for another 20 minutes, until the beans are soft and begin to break apart. Add the pasta to the soup, and cook for another 5�10 minutes until the pasta is cooked through. Ladle into bowls and top with the basil leaves as a flavorful garnish.

D's Favorite Salsa

2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

Creole Corn

2 slices Bacon
2 cups fresh corn
4 lg. fresh tomatoes
Green pepper
Onion
1 c. fresh okra

Fry bacon and add corn, tomato, green pepper, onion and okra. Cook 30 to 45 minutes so as not to be soupy.

Pepper Dressing

1/2 c. plus 3 tbsp. plain nonfat yogurt
1/4 c. fat-free mayonnaise
1 tbsp. grated Parmesan cheese
1 tbsp. minced green onions
1 to 1 1/2 tsp. freshly green pepper
1 1/2 tsp. cider vinegar
1 tsp. lemon juice
1/2 tsp. low-sodium Worcestershire sauce

Combine all ingredients in a small bowl; stir well. Cover and chill thoroughly. Serve with salad greens.

Curried Garbanzo Beans

Recipe from www.VegCooking.com

1 large onion, chopped
1/2 cup vegetable broth
2 (15.5-19 oz.) cans garbanzo beans, drained and partially mashed
1 tsp. curry powder
1 tsp. coriander
1 tsp. cumin
3 oz. mango chutney
2 (15.5-19 oz.) cans diced tomatoes

Saut� the onion in the vegetable broth. Add the beans, spices, chutney, and tomatoes and mix well. Serve over brown rice or pasta.

Strawberry Banana Cobbler

3 med. size firm bananas
1 tsp. lemon juice
9 coconut bar cookies, crushed
1 (21 oz.) can strawberry pie filling
1/2 tsp. vanilla
1/4 c. chopped nuts

Peel bananas and slice then place in a round dish. Mix lemon juice, pie filling and vanilla. Spoon over bananas. Microwave on high 6 minutes. Sprinkle on crushed cookies and nuts. Microwave 1 minute.

Pepper Dressing

Nouveau Artichoke Dip - 8 Servings

A lighter version of a popular dip. Serve with colorful vegetable slices or cubes of crusty bread.

2 cups (425g) artichoke hearts, (one 15-ounce can)
1/2 cup (120g) light mayonnaise
1/2 cup (115g) lowfat yogurt
1/2 cup (60g) Parmesan or Romano cheese, grated
1 Tbsp (2g) dried tarragon

Preheat oven to 350�F (175�C). Drain artichokes and coarsely chop. Combine all ingredients in a small bowl and stir to thoroughly blend. Place in a small oven-proof casserole dish and bake for 30 minutes or until heated through.

Easy Vegan Pancakes - Makes 10 small cakes

Recipe from blog.vegcooking.com

2 cups original Bisquick mix
1 cup soy milk
Egg replacer equivalent to 2 eggs (try Ener-G brand)

Stir together all the ingredients until blended. Pour 1/4 cupfuls onto a hot, greased griddle. Cook until the edges are dry. Flip, then cook until golden. Garnish with your favorite toppings.

Strawberries Romanoff

9 egg yolks
1 1/2 c. sugar
1/2 c. Grand Marnier
1 pt. whipping cream
5 pts. Strawberries

In mixing bowl, beat egg yolks and sugar until thick and creamy. Pour mixture into top of double boiler and whisk over simmering water until smooth and thick, about 10 to 12 minutes. At first it will thin out but as it cooks, it will thicken. When it thickens and becomes hot to touch, it is done. Don't let it boil. Remove to bowl and place in larger bowl filled with ice water. Stir occasionally until cool. Stir in Grand Marnier. Whip cream until soft peaks form. Fold in custard. This can be refrigerated overnight. Wipe berries clean. Remove stems, cutting large berries in half. Stir into custard. Pour into serving bowl. May be refrigerated up to 6 hours. Serves 16.

Kale

Kale is one of the most nutritious veggies of all. It can be added to soups and stews. Good ways to flavor kale are to add any of the following: garlic, olive oil, fresh lemon juice, toasted sesame oil, cinnamon, caraway seeds, currants, or toasted pine nuts.

To Boil - Traditional ways to prepare kale call for long cooking�about 40 minutes�until it is very soft. However, kale can also be boiled quickly, about 5 to 8 minutes, until it is just slightly crunchy.

To Saut� - Boil the kale first for about 5 minutes to enhance its flavor. Then saut� in oil with onions and garlic for about five minutes.

To Microwave - Place the kale, with just the rinsed water on its leaves, in a covered microwave-safe dish. Cook on high for 7 to 10 minutes, stir after 4 minutes. Let stand, covered for 3 minutes before serving.

Anise Tea Cookies

2-1/2 c. flour
1/2 tsp. salt
1/4 c. nuts
2 tbsp. orange juice
1 tsp. vanilla
1 tsp. anise seed or extract

Sift dry ingredients. Add rest of ingredients and mix well. Mixture will be crumbly and dry. Shape in 2" balls. You can shape to make crescents. Bake at 375 degrees for about 8 to 10 minutes.

Texas French Toast

3 large eggs
6 Tbsp (90mL) low�fat (1%) milk
1 vanilla bean, pulp removed
1 tsp (2g) ground cinnamon
Nonstick cooking spray
4 slices white bread, thick�cut

In a large bowl, whisk together the eggs, milk, vanilla bean, and cinnamon. Spray a nonstick pan with cooking spray, and heat it over the stove on medium. Dip the bread slices into the egg batter and place them in the pan. Cook one side until golden brown, then turn the slices over and cook the remaining side until golden brown.

Easter Marshmallow Salad

1 pkg. mini-marshmallows*
1 can pineapple chunks
1 c. chopped walnuts
1 1/2 lbs. sliced seedless grapes (red are prettiest)
Make 1 pkg. vanilla pudding and cool
Whip 1/2 pt. (1 c.) whipping cream - blend with pudding
*Can use traditional white marshmallows, but you can use pastel colors.

Crock Pot Mac & Cheese

8 ounces elbow macaroni

4 cups shredded sharp Cheddar cheese 1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper

1. In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
2. In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
3. Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

CHOCOLATE PIE

2 (4 oz.) pkg. Baker's German's sweet chocolate
1/2 c. milk
1 (8 oz.) pkg. Philadelphia brand cream cheese, softened
2 tbsp. sugar (optional)
3 1/2 c. (8 oz.) Cool Whip non-dairy whipped topping, thawed
1 (9-inch) chocolate wafer crumb crust

Heat all but 3 squares chocolate with 1/4 cup milk in large microwave bowl at high 1 1/2 to 2 minutes. Stir until completely melted or beat in heavy saucepan over very low heat. Beat in cream cheese, sugar and remaining milk. Gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm. Remove from freezer. Let stand 30 minutes at room temperature until pie can be cut easily. Melt remaining chocolate about 15 seconds; drizzle over pie. Decorate with maraschino cherries

ENCHILADA PIE

1 lb. lean ground beef
1 med. onion, chopped
1 clove garlic, minced
2 tbsp. butter or shortening
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
4 1/2 oz. can chopped ripe olives
8 oz. can tomato sauce
1/2 dozen corn tortillas, buttered
2 c. shredded cheddar cheese
2/3 c. water

Saute onion, ground beef and garlic in butter. Stir in seasonings, olives and tomato sauce. In a round 2 quart casserole, alternate layers of buttered tortillas, meat and sauce and 1 1/2 cups of shredded cheese. Sprinkle remaining cheese on top of tortilla. Pour water at edge, into bottom of casserole. Cover. Bake at 400 degrees for 40 minutes. Cut in quarters. Makes 4 servings.

KALUHA BROWNIES

2 tbsp. water
1/3 c. butter
3/4 c. sugar
1 c. chocolate chips
2 tablespoon Kahlua
2 eggs
1 tsp. vanilla
3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips

Combine water, butter, and sugar and bring to a boil. Add 1 cup chocolate chips and Kahlua and vanilla. Add eggs and mix well. Add flour, soda and salt. Mix thoroughly. Stir in 1 cup chips. Bake at 325 degrees for 30 to 35 minutes. Yields 12 servings

BLUEBERRY UPSIDE DOWN CAKE

Recipe from www.Nancys-Kitchen.com
1 pt. blueberries
1/2 c. sugar
1/4 c. shortening
1 egg
1 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. milk

Pour washed blueberries into buttered casserole (1 1/2 quart size). Sprinkle with 1/4 cup sugar. Cream 1/2 cup sugar and 1 egg together. Sift together flour, baking powder, and salt. Add this to creamed mixture alternately with 1/2 cup milk. Bake at 375 degrees for 45 minutes. Spoon out while hot and serve with whipped cream, ice cream, or milk. Serves 4 to 6.

DATE SQUARES

Recipe submitted by Teresa Cheung for Solar Cookers International

1/2 tsp baking soda
1/2 c. brown sugar
1 c. flour
1 c. oats
1/2 c. shortening
1-1/2 c. chopped dates

Mix all ingredients except dates. Pat 1/2 mixture in bottom of pan. Save the other half for the top. Boil dates with a little water and vanilla. Cook until mushy. Spread date mixture over cookie mixture. Put remaining cookie mixture on top. Bake in 350 degree oven until brown (about 15 mins) or in preheated solar cooker up to 2 hours, rotating cooker if necessary.