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Nancys Kitchen - Quick, Easy recipes.

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APPLE LOAF - 6 Servings

2 cups biscuit mix
3/4 c. sugar
1 egg
3 tbsp. vegetable oil
3/4 c. milk
1 c. finely chopped pared apples

Combine biscuit mix and sugar. In a large bowl, combine egg, oil, and milk. Stir in biscuit and sugar mixture. Beat 30-45 seconds. Fold in apples. Turn onto greased 9x5x3 inch pan. Bake in preheated hot 400 degree oven for 35-40 minutes or until done. Serve warm.

GARLIC STEAK MARINADE

1 London Broil
1 clove garlic, crushed
1 sm. onion, chopped
1 sm. bottle Lea Perrin steak sauce
1/2 c. lemon juice
1/2 c. vegetable oil

Mix garlic, onion, steak sauce, lemon juice and vegetable oil. Marinate London Broil overnight and grill.

PEANUT BUTTER AND HONEY SANDWICH COOKIES

1 c. peanut butter
3/4 c. honey
1/2 c. margarine
1/2 tsp. vanilla
1 egg
2 c. flour
3/4 tsp. baking powder
1/4 tsp. salt
Strawberry jam

Preheat oven to 350 degrees. Lightly grease cookie sheets. In large bowl, cream peanut butter, honey, margarine and vanilla until light and fluffy. Beat in egg. In separate bowl mix together flour, baking soda, baking powder and salt; stir into peanut butter mixture. Roll slightly rounded tablespoons of dough into balls; place 2 inches apart on prepared cookie sheets. Flatten slightly with fork to make a crisscross pattern. Bake for 12 minutes or until golden on the under side. Cool on wire racks. Spread jam on bottoms of half the cookies; top with remaining cookies to form sandwiches. Makes 2 dozen.

HAM AND MACARONI SALAD - 8 Servings

7 ozs elbow macaroni, cooked and drained
1 whole hard-boiled egg, chopped
15 ozs canned peas, drained
1/2 c onions, chopped
8 ozs turkey ham, cooked and cubed
1/8 tsp black pepper
1 cup fat-free mayonnaise

In a mixing bowl, combine cooked macaroni, peas, ham, mayonnaise, eggs, and black pepper. Mix well. Cover and refrigerate several hours before serving.

KEY LIME SALSA - Makes 2-1/2 cups

4 medium tomatoes, very ripe, peeled, seeded and diced
1 fresh jalapeno pepper, seeded, minced
1 tablespoon chopped fresh cilantro leaves
1 medium red onion, minced
1/2 teaspoon salt and pepper, or to taste
1 tablespoon Key West lime juice

In medium bowl, mix together tomatoes, jalapeno, cilantro, onion, salt and pepper; combine well. Add lime juice and chill well before serving.

NO BAKE CHOCOLATE WAFER ROLL

1 cup heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
20 chocolate wafers

In medium bowl, whip cream, sugar and vanilla with electric mixer until stiff. Set aside 1 cup of whipped cream. Place a daub of remaining whipped cream on each cookie, and stack in groups of 4 or 5. Chill in refrigerator 15 minutes. Remove short stacks from refrigerator and lay down on serving plate to make one long roll. Spread reserved whipped cream on outside of roll. Cover and chill 3 hours before serving. Cut diagonally in 3/4 inch slices.

ACORN SQUASH

3 acorn squash, cut in half and seeded
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup water
6 tablespoons butter
2 tablespoons brown sugar
3 slices bacon, diced

Season squash with salt and pepper. Sprinkle with other ingredients. Pour water into cooker. Add squash, alternating so they do not rest directly on top of each other. Cook on high 1 hour. Reduce to low and cook for 5 to 6 additional hours.

CILANTRO CREAM SAUCE

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.

LEMON FRUITCAKE

1/2 lb. red cherries
1/2 lb. green cherries
1/2 lb. pineapple
1 lb. shelled pecans
1 box white raisins
6 eggs
1 lb. margarine
1 tsp. baking powder
1 tsp. salt
2 c. sugar
4 c. plain flour
1 1/2 oz. lemon extract

Chop pecans and soak overnight in lemon extract. Coat fruit in 1/2 cup flour. Cream margarine and sugar. Add eggs one at a time. Put baking powder and salt into flour and add to creamed butter and sugar; mix well. Add fruit and nuts. Bake in 4 loaf pans or a tube pan (loaf pans: 1 1/2 hours; tube pan: 2 hours) at 275 degrees.

ROCKY ROAD CHOCOLATE COOKIES

1/2 cup margarine/butter, melted
1 and 1/2 cup flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt
2 eggs
Mini-marshmallows
Chocolate chips

Mix ingredients together, drop dough onto ungreased cookie sheet. Press mini marshmallow and chocolate chips into the center of each cookie. Bake at 350 degrees for 10-15 minutes.

CRANBERRY NUT BREAD

2 Cups All-Purpose Flour
3/4 Cup Granulated Sugar
1/2 Tsp. Salt
1 1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 Cup or more Fresh Cranberries, chopped
1/2 Cup Pecans or Walnuts, chopped
1 Egg
2 Tab. Canola or vegetable oil
3/4 Cup Freshly squeezed Orange Juice
1 Tab. Orange zest, minced

Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan. Combine (whisk) the flour, sugar, salt, baking powder and baking soda. Add the cranberries and pecans and stir to coat with flour mixture. In a medium bowl, mix together the egg, oil, orange juice, and orange zest. Pour this egg mixture into the flour mixture and stir until just blended. Spoon the batter into the prepared pan.

Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes and then remove to a wire rack and cool completely.

MEATLOAF AU GRATIN

2 lbs. ground beef
1 c. grated cheddar cheese
1 egg
2 c. soft bread crumbs
1 sm. onion, grated
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tsp. salt
1/4 c. (1/2 stick) butter, melted
1 tsp. dill weed
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 lb. carrots, pared and cut into 4 inch lengths
1 can (8 oz.) tomato sauce

Mix ground beef lightly with 3/4 cup of the cheese, egg, bread crumbs, onion, Worcestershire sauce, mustard and the 1 teaspoon of salt until well blended. Shape into a loaf in a shallow baking pan. Mix melted butter or margarine, dillweed, sugar, salt and pepper. Place carrots around loaf in pan; brush with butter mixture. Bake in moderate oven (350 degrees) 1 hour, turning carrots once after 30 minutes. Pour off dripping. Pour tomato sauce over loaf; sprinkle with remaining 1/4 cup cheese. Baste carrots with butter mixture. Bake 30 minutes longer.

CHEESY CRAB DIP

8-ounce package cream cheese, softened
1 tablespoon milk
1 cup Maryland lump crab meat
2 tablespoons chopped onion
1/2 teaspoon horseradish
Salt and pepper to taste
2-ounce package slivered almonds

Blend together cream cheese, milk, crab meat, onion, and horseradish. Add salt and pepper. Sprinkle almonds over top. Put in shallow baking dish and bake at 350 degrees for 20 minutes or until lightly browned on top. Serve hot on crackers or as a dip.

BAKED PEARS

4 pears, cut in halves and skinned
4 tbsp. butter
1/3 c. brown sugar
1 tsp. cinnamon

Preheat oven to 375 degrees. Place fresh pear halves or canned halves in baking dish or pie pan. Brush halves generously with butter. Sprinkle brown sugar and cinnamon mixture atop halves. Bake 8-10 minutes.

GREEK STUFFED MEATLOAF

1 tsp. cumin
1 c. parsley, chopped
3 cloves garlic, mashed
1 lg. onion, chopped
2 tbsp. oil
2 c. quick oats
1/4 c. milk
2 eggs
1 1/2 lbs. ground beef
1 1/2 lbs. ground lamb

MEATLOAF FILLING:
1 lg. bunch spinach, chopped
1 beaten egg
1 1/2 c. feta cheese, crumbled

TOPPING:
1/2 c. catsup
1 tsp. cinnamon
3 tbsp. Parmesan cheese

Mix meats. Beat eggs in small bowl with milk and oats. Let stand 5 minutes. Saute onion and garlic in oil. Combine all the meatloaf ingredients. Mix all the filling ingredients together. Put 2/3 of meat mixture in the shape of hollow loaf in pan. Fill with the filling and top with remaining meat. Spoon topping over meatloaf. Bake at 350 degrees for 1 hour and 15 minutes. Let stand before serving.

CALICO BEANS

8 slices bacon
1 (1 lb.) can green beans, drained
1 (1 lb. 15 oz.) can pork & beans, drained
3/4 c. dark brown sugar
1/2 tsp. dry mustard
1 c. chopped onion
1 (1 lb.) can lima beans, drained
1 (1 lb.) can kidney beans, drained
1/2 c. vinegar
1/2 tsp. garlic salt
1/8 tsp. pepper

Cook bacon in microwave oven until crisp; drain, reserving drippings. Crumble bacon. Saute onion in bacon fat for 3 minutes. Stir once. Combine all ingredients mixing lightly. Turn into 3 quart casserole and bake 20 minutes. Stir and turn dish twice during cooking time. Makes 16 servings. NOTE: Divide mixture between 1 1/2 quart casserole and freeze one for later use. Cooking time for 1 1/2 quart casserole will be 13 to 15 minutes.

GRILLED PEARS WITH CURRANTS

1/3 cup dried currants
1/4 cup apple juice
Pinch of freshly ground pepper
6 firm but ripe Anjou pears
4 tablespoons unsalted butter, melted
Vegetable oil for brushing on grill

Pre grill on high. In a small bowl, combine the currants, apple juice, and pepper. Allow the currants to marinate until ready to serve. Peel the pears and cut them in half lengthwise. Use a paring knife or melon baller to remove the core, leaving a gumball-sized-hole. Place in a shallow dish and brush all over with the melted butter. When ready to grill, brush the grill grate with vegetable oil. Place the pears, cut side up, in a single layer directly over the hot fire. Cook just until grill marks appear, about 3 minutes. Brush with any butter remaining in the dish, then turn and grill until tender but firm, about 3 to 4 minutes longer. Serve warm with a little of the apple juice soaked currants spooned over the top. Serves 6.

ALMOND TAPIOCA

3 c. skimmed milk
2 eggs, separated
1/3 c. quick-cooking tapioca
Sugar substitute to equal 1/4 c. sugar
1/4 tsp. salt
3/4 tsp. almond extract

In medium saucepan over medium heat, heat milk, egg yolks, tapioca, sugar substitute and salt to boiling, stirring constantly. Remove from heat, add almond extract; set aside and allow to cool. In small bowl with mixer at high speed, beat egg whites until stiff peaks form, gently fold into tapioca mixture until well combined. Pour into dessert bowls and cool until serving time. Yields: 3 cups.

ZUCCHINI OMELET

1 cup grated raw zucchini
1/4 cup chopped onion
2 Tbsp margarine
4 eggs, beaten
1/2 tsp salt
1/2 cup grated cheddar cheese
4 strips bacon, browned and crumbled

Sauté zucchini and onions in margarine in skillet until tender. Combine the eggs and salt and pour over mixture in skillet. Cover and cook on low heat just until set. Sprinkle over the top the cheese and bacon.

PUMPKIN BUTTER

2 cups cooked mashed pumpkin
1/2 cup honey
1 tsp. grated lemon rind
1 tsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/4 tsp. salt

Mix all ingredients thoroughly. Simmer uncovered on low heat for about 40 minutes, stirring frequently until thick. Pour into jars & refrigerate.

CREAMY FUDGE

1/3 cup Butter - Melted
1/4 cup Sugar
1 can Sweetened Condensed Milk
3 oz. Cream Cheese (or Neufchatel) - Softened
3 cup Semisweet Chocolate Chips (1 1/2 Bags)
1 1/4 cup Graham Cracker Crumbs
1 1/2 tsp Vanilla
1 cup Walnuts or Pecans

Melt butter in oven in a 9" square pan. Add the cracker crumbs & sugar. Press firmly in pan. Bake 8 min. Cool. In a saucepan melt the chips with the milk & vanilla. Remove from the heat. Stir in cheese then the nuts. Spread onto prepared crust. Chill until firm. Store covered in refrigerator.

HALLOWEEN BARS

1/2 c. margarine or butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) pkg. milk chocolate chips
1 c. peanut butter chips

Preheat oven to 350 degrees (325 degrees for glass dish). In 13 x 9 inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.

JALAPENO HAMBURGERS

1 pound lean ground beef
4 jalapeno peppers, seeded and minced
3 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoon cilantro
4 tablespoons Cajun seasoning

In a medium bowl combine ground beef, jalapenos, garlic, tomato paste and cilantro. Form mixture into 6 patties. Generously sprinkle both sides of patties with desired amount of Cajun seasoning. Grill 4 to 5 minutes each side.

LIME YOGURT PIE

1 container lemon yogurt
1 sm. pkg. dry lemon Jello
1 (8 oz.) Cool Whip
1 graham cracker pie crust

Beat with hand mixer until all ingredients are dissolved and smooth. Pour into graham cracker crust. Chill for at least 24 hours. May be frozen.

GREEN BEANS WITH BACON DRESSING

5 slices bacon
2 eggs, well beaten
1/3 c. vinegar
1/2 c. water
3 tbsp. sugar
1/4 tsp. salt
2 cans whole green beans

Cook bacon until crisp. Drain and crumble, reserving 1/4 cup drippings in skillet. Beat together eggs, vinegar, water, sugar and salt. Add egg mixture to drippings. Cook over low heat until thickened. Heat beans in saucepan; drain and put in serving dish. Pour hot dressing over beans. Sprinkle with crumbled bacon.

FETA EGGS

1 tablespoon butter
1/4 cup chopped onion
4 eggs, beaten
1/4 cup chopped tomatoes
2 tablespoons crumbled feta cheese
Salt and pepper to taste

Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.

CHOCOLATE SCOTCHEROOS

1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

Butter a 9x13 inch baking pan. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter.

Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.

In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

DUKE (Similar to Greek Tzaziki)

32 ounces plain yogurt
2 large cucumbers, chopped
1 tablespoon chopped fresh dill weed
1 bunch green onions, chopped
Salt to taste

In a medium-size mixing bowl, combine yogurt, cucumbers, dill, green onion and salt. Serve chilled.

BOURBON BUTTER

1/2 cup butter, softened
2 Tbsp. bourbon

Mix together and chill. Serve on pork chops or ham, toasted pound cake, waffles or sweet potato biscuits.

MISO SOUP

You can use for the soup.. You will also need dashi, which is made of dried kelp (seaweed) and dried bonito (fish), and can be purchased in granules or powder form in conveniently-sized jars.

2 teaspoons dashi granules (dried kelp (seaweed) and dried bonito (fish))
4 cups water
3 tablespoons miso paste (yellow, white, or red)
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

GINGERED CUCUMBER SLICES

3 lg. unpared cucumbers, thinly sliced (about 8.)
1 c. green onion strips - 1 x 1/4 inch
1 1/4 c. white vinegar
1/3 c. water
1/4 c. sugar
2 tbsp. finely chopped ginger root or ground ginger
1 tsp. salt
1/4 tsp. pepper

Soak cucumber slices in ice water until crisp, about 1 hour, drain. Mix remaining ingredients; pour over cucumbers and cover. Refrigerate at least 3 hours (to blend flavors). Place cucumber mixture in bowl lined with lemon leaves if desired.

BASIL BUTTER

1/2 cup butter, softened
1 clove garlic, chopped fine
1 handful fresh basil, shredded

Blend ingredients together well. Shape into a log, wrap in plastic wrap and refrigerate. Use on breads, veggies, pasta, or for basting poultry.

BROCCOLI DIP

1 bunch fresh broccoli
1 sm. onion, chopped
2 tbsp. butter
1/8 tsp. Tabasco sauce
1/2 tsp. salt
4 oz. slivered almonds
1 can cream of mushroom soup
6 oz. garlic cheese spread
1/8 tsp. Worcestershire sauce
1/2 tsp. pepper

Cook broccoli in a small amount of boiling salted water; about 7 to 8 minutes or until crisp and tender. Drain well. Chop broccoli into fine pieces. Sauté onion in butter. Add cheese and other ingredients (except broccoli). When cheese melts, add broccoli. Transfer mixture into a serving dish. Sprinkle with almonds. Serve with taco or corn chips, or crackers. with remaining nuts. Serve with crackers or fruit.

CORN ON THE COB

6 ripe ears of corn with husks
1 tbsp. Worcestershire sauce
1/2 c. melted butter
2 tbsp. chopped chives
1 minced clove garlic
1/2 tsp. Salt

Pull husk back, being sure to keep them intact. Remove silk thoroughly. Wash ears, dry. In a cup combine remaining ingredients. Coat each husk with mixture. Fold back husk. Pour 1/8" water into baking pan. Place husk in pan. Bake at 325 degrees for 15 to 20 minutes until kernels are plump and juicy.

ZUCCHINI FRITTERS

1-1/2 c. sifted flour
2 tsp. baking powder
3/4 tsp. salt (or less)
Mix: 1 egg, beaten and 1 cup finely chopped zucchini.

Add dry ingredients to wet ones. Drop tablespoonfuls in hot Crisco or bacon grease. Brown on each side. Drain on paper toweling.

LOW FAT FRUIT & OATMEAL BARS

3/4 cup firmly packed light brown sugar
1/2 cup sugar
1 8oz container of yogurt, plain or vanilla
2 egg whites, lightly beaten
2 tbsp vegetable oil
2 tbsp fat free milk
2 tbsp vanilla extract
1 1/2 cup flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups quick or old fashioned oats
1 cup diced dried mixed fruit (raisins or dried cranberries)

Heat oven 350 F. In a large bowl combine both sugars, the yogurt, egg whites, vegetable oil, milk and vanilla. Mix well. In a separate bowl whisk together flour, baking soda, cinnamon and salt. Add dry mixture to the yogurt mixture and mix well. Add oats and fruit and stir together. Spread into a 13x9x2 baking pan and bake for 28-32 minutes or until light golden brown. Transfer to a wire rack and cool completely. Cut into bars.

MARINATED ARTICHOKES

1 jar artichoke or boiled artichoke hearts
1 clove garlic, chopped
1 tsp. oregano
1/2 c. olive oil
1/4 c. wine vinegar
1 tbsp. lemon juice
1 can black olives

Drain liquid from artichokes into a bowl; to liquid add garlic, oregano, oil, vinegar and lemon juice. Toss well. Arrange artichokes and olives in layers in a glass bowl or jar. Add above liquid to artichokes to cover. Store in refrigerator until ready to use. Makes about 2 pints. NOTE: Can be used as an hors d'oeuvre or side vegetable.

EGG SAUSAGE SOUFFLE

1 lb. mild bulk sausage
6 eggs
2 c. milk
1 tsp. salt
1 tsp. dry mustard
6 slices white bread, cubed
1 c. Cheddar cheese, grated

Crumble and brown 1 pound mild sausage. Drain and cool. In a large bowl, beat 6 eggs. Add milk, salt and dry mustard. Add bread cubes. Stir. Add cheese and browned sausage, mix well. This must be refrigerated overnight. Next morning place in a 9 x 13 inch pan. Bake at 350 degrees for 45 minutes.

MEATLOAF WITH VEGGIES

1 lb. ground beef
1 lb. ground pork
4 c. corn flakes
1 c. cream style corn
1 c. cooked tomatoes
1/4 c. green peppers, chopped
1/4 c. chopped onion
1/4 c. fresh parsley flakes
2 tsp. salt
1/2 tsp. sage
1/8 tsp. black pepper 1 tsp. Worcestershire sauce

Mix all ingredients thoroughly. Make into loaf and place in square pan. Bake at 350 degrees for 1 hour. Optional: put bacon strips on top of loaf after cooking for 30 minutes.

MEDITERRANEAN GREEK SALAD

3 cucumbers, seeded and sliced
1 1/2 cups crumbled feta cheese
1 cup black olives, pitted and sliced
3 cups diced roma tomatoes
1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
1/2 red onion, sliced

In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

SOFT OATMEAL COOKIES

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

183-CALORIE BURGER - Serves 6

This recipe was featured on my Kaiser Permanente newsletter. I haven't tried it yet but it sounds good, so I'm including it here.

1½ pounds ground turkey or beef (or a mixture of both)
10 ounces baby spinach leaves
zest of one lemon
3 garlic cloves, minced
tsp. salt
¼ tsp. freshly ground black pepper

Fire up the grill. Sauté the spinach in olive oil until it wilts. In a large bowl, mix the turkey or beef, spinach, lemon zest, garlic, salt, and pepper. You can make healthier quarter pounders using a half-cup measuring cup to get an equal amount per burger and flattening them on waxed paper. Grill the burgers until done. Serve them on whole-grain buns.

SWEET AND NUTTY MOROCCAN COUSCOUS

2 cups vegetable broth
5 tablespoons unsalted butter
1/3 cup chopped dates
1/3 cup chopped dried apricots
1/3 cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
1/2 cup slivered almonds, toasted

Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Notes: To toast almonds, spread them out on a baking sheet, and bake for 10 minutes in a preheated 350 degrees F (175 degrees C) oven, or until they are fragrant.

THAI BURGERS - 4 Servings

1 3/4 pounds lean ground beef
1/2 cup bread crumbs
2 tablespoons lemon grass, minced
2 tablespoons chopped fresh basil
2 tablespoons minced shallots
2 red chili peppers, seeded and minced
1/4 cup chopped peanuts
salt and pepper to taste
2 limes

Preheat grill for high heat
. In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

ALOO MATAR - 4 Servings

Potatoes and peas are cooked in a tomato sauce with Indian seasonings.

1/4 cup vegetable oil
2 medium onions, finely chopped
1 tablespoon ginger garlic paste
1 bay leaf
4 large potatoes, peeled and chopped
1 cup frozen peas
1/2 cup tomato puree
1 1/2 teaspoons garam masala
1 1/2 teaspoons paprika
1 teaspoon white sugar
1 teaspoon salt
2 tablespoons chopped cilantro

Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf. Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

BASIL SHRIMP

2 1/2 tablespoons olive oil
1/4 cup butter, melted
1 1/2 lemons, juiced
3 tablespoons Dijon mustard
1/2 cup minced fresh basil leaves
3 cloves garlic, minced
salt to taste
white pepper
3 pounds fresh shrimp, peeled and deveined
skewers

In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

BLOODY MARY SALMON - 2 Servings

1 pound salmon fillets
Salt and pepper to taste
1 cup spicy Bloody Mary mix

Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy Bloody Mary mix over the fillets. Cover and refrigerate at least 30 minutes.
Preheat the broiler. Broil approximately 7 minutes until fish is easily flaked with a fork and surface is lightly browned.

PEPPER POPPERS

8 Ounces cream cheese, softened
4 Ounces sharp cheddar cheese, shredded
4 Ounces Monterey jack cheese, shredded
6 bacon slices, cooked and crumbled, optional
1/4 Teaspoon salt
1/4 Teaspoon chili powder
1/4 Teaspoon garlic powder
1 Pound fresh jalapenos, seeded, halved lengthwise
1/2 Cup dry bread crumbs

In a mixing bowl, combine cheeses, bacon and seasonings. Mix well. Spoon about 2 Tbs. into each pepper half. Roll in bread crumbs. Place in a greased 15x10x1" baking pan. Bake uncovered, 300 degrees for 20 min. For spicy flavor, 30 min. Serve with sour cream or dressing.

QUINOA SIDE DISH

1 tablespoon butter
1 cup uncooked quinoa
2 cups vegetable broth
2 teaspoons chopped garlic
2 tablespoons chopped fresh parsley
1/2 tablespoon chopped fresh thyme
1/4 teaspoon salt
1 small onion, finely chopped
1 dash fresh lemon juice (optional)

Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender. In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

The Complete Guide to Cooking Quinoa - Fantastic Book of Quinoa Recipes. The next Super Food with complete protein. A healthy great tasting way to melt fat off.

GARLIC CROUTONS - Great for Ceaser's Salad

4 tablespoons butter
1-2 cloves minced garlic
3 (3/4 inch thick) slices French bread, cut into cubes

Preheat oven to 350 degrees F (175 degrees C).
In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, toss to coat. Spread on a baking sheet.
Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

WHOLE GRAIN BLACKBERRY MUFFINS

1 c. whole wheat flour
1 c. quick oats
1 tbsp. Baking Powder
1/2 c. honey
1/2 c. raisins
1 to 1-1/2 c. blackberries
1 c. water
1/3 c. oil
3 egg substitute
1/2 to 1 c. chopped pecans
1/4 c. wheat germ (optional)

Mix oats, baking powder and flour together. Then mix liquid ingredients together. Add blackberries, raisins, nuts and wheat germ; stir in with spoon. Spray muffin tins with non-stick spray. Spoon mixture into muffin tins and bake 30 minutes at 400 degrees.

HOT COCOA MARSHMALLOW CUPCAKES

1 pkg. devil's food cake mix (2-layer size)
4 cups Miniature Marshmallows divided
1 cup Semi-Sweet Chocolate Chunks
1/4 cup milk
1 tub Whipped Topping (8 oz.) thawed
1 Tbsp. unsweetened cocoa

Prepare and bake cake mix as directed on package for cupcakes in paper-lined muffin pan. Cool completely. Meanwhile, place 2 cups of the marshmallows, chocolate chunks and milk in large saucepan; cook on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Cool at least 30 minutes. Gently stir in whipped topping.

Frost cupcakes with whipped topping mixture; sprinkle with remaining 2 cups marshmallows and cocoa. Cover. Refrigerate until ready to serve.

BAKED POTATO WEDGES

3-4 med. potatoes
2-3 tbsp. melted butter
1/4 tsp. garlic powder
4 dashes parsley
Salt and pepper

Scrub potatoes. Do not peel. Cut each potato lengthwise in quarters. Stir together melted butter, garlic powder and parsley. Arrange potatoes skin side down on a shallow baking pan. Brush seasoned butter over cut surfaces of potatoes. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees for about 1 hour or until golden brown and tender when pierced.

EGGPLANT MEXICANA

1 med. (1 lb.) eggplant, peeled & cut into cubes
1 (16 oz.) can tomatoes or 4 med. fresh tomatoes, peeled & chopped
1 garlic clove, minced
2 tbsp. chopped onion
1/2 tsp. chili powder
Dash pepper

Combine all ingredients in skillet and simmer gently 15 to 20 minutes or until eggplant is tender.

CHOCOLATE COBBLER

6 Tbsp butter
1 cup self rising four
3/4 cup sugar
1/2 cup chopped pecans
1 and 1/2 Tbsp Hershey's cocoa
1/2 cup milk or skim milk
1 tsp vanilla extract
1 cup sugar
1/4 cup Hershey's cocoa
1 and 1/2 cup boiling water
Hot Fudge Sauce
Vanilla Ice Cream

Melt the butter in a 13x9x2 inch baking pan (used a glass casserole) in a 350 degree oven. Combine the flour, 3/4 cup sugar, pecans, 1 1/2 tbsp cocoa, milk and vanilla in a small bowl. Spoon mixture over the melted butter. DO NOT STIR TO MIX.
Mix the 1 cup sugar and 1/4 cup cocoa together and sprinkle back and forth over the batter. DO NOT STIR TO MIX.
Next, pour the boiling water (I had boiled it in the microwave as I was getting the other stuff together) over the top. DO NOT STIR TO MIX.

Bake at 350 for 30 minutes. Cool somewhat. The recipe said to cool completely or eat warm. It comes out as partly fudgy cake and partly pudding bottom. Warm up some Hot Fudge Sauce in the microwave and spoon on top of the cobbler in the individual bowls then top with cold vanilla ice cream.

CHEDDAR BISCUITS

2 cups biscuit baking mix
1 cup shredded Cheddar cheese
2/3 cup milk
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt

Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

GERMAN STYLE MEATLOAF

2 lb. ground beef
2 eggs
1 onion, grated
Salt and pepper to taste
3 tbsp. Pet milk
1 sm. tomato paste
1 sm. tomato sauce

Put ground beef into large mixing bowl. Then combine all ingredients except tomato sauce and tomato paste. Mix well. Then add tomato paste. Mix well again. Shape into loaf and put in loaf dish. Then take the tomato sauce and pour over loaf. Bake until done at 325 degrees F. Serve with mashed potatoes and cabbage.

GARLIC BUTTER MUSHROOMS

2 doz. lg. mushrooms
1/2 c. butter
2 cloves garlic, minced
2 shallots, minced
1/2 c. minced parsley
Juice from 1/2 lemon
1/2 tsp. salt
1/4 tsp. pepper

Clean mushrooms, removing stem. Combine butter, shallots, garlic and parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place mushrooms in a shallow baking dish. Fill each mushroom with a dollop of garlic butter mixture (about 1/2 or 1 teaspoon each). Bake at 400 degrees for 10 to 12 minutes.

SPINACH CASSEROLE

Cook 2 boxes frozen spinach according to directions.
Drain and mix in bowl with:
1/2 env. onion soup mix
1 sm. carton sour cream
1 tsp. lemon juice

Put mixture in greased casserole. Top with grated cheddar cheese. Can also top with bread crumbs and dabs of butter. Bake at 325 degrees for 20 to 30 minutes.

AVOCADO AND ZUCCHINI SALAD

Good with grilled fish or chicken.

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

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. Pour dressing over salad and mix lightly.

CROCKPOT MEATLOAF WITH GRAVY

2 lb. ground chuck
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1-1/2 tsp. salt
1 c. cracker crumbs
1 egg
1 (7/8 oz.) pkg. brown gravy mix
1 c. milk
6-8 sm. potatoes, cut up

Mix all ingredients except potatoes in large bowl. Shape into a loaf and place in the crock pot. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to keep from darkening.) Cover and cook on low for 8-10 hours or high 4-6 hours.

TOFU CHOCOLATE PUDDING

1 cup semisweet chocolate chips
2 tablespoons water
1 (16 ounce) package firm tofu, drained
1/4 cup soy milk (I used unsweetened almond milk)
1 tablespoon vanilla extract

1. Melt the chocolate with water in a heavy saucepan or double boiler.
2. In an electric blender or food processor, combine tofu with the melted chocolate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve!

BROCCOLI AND CAULIFLOWER SOUP

1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1 pound processed cheese food, cubed
1 (10.75 ounce) can condensed cream of chicken soup
5 3/8 fluid ounces milk
1 1/2 cups crushed buttery round crackers

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
2. Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

BASIL VEGETABLE SOUP

6 green onions, ends trimmed
1 clove garlic, minced or pressed
1 tablespoon olive oil
6 cups fat-skimmed vegetable or chicken broth
3/4 pound yellow or green zucchini or crookneck squash, ends trimmed, sliced thin
1 (7 ounce) jar roasted red peppers, coarsely chopped
1 pound Roma tomatoes, cored and chopped
1/4 cup chopped fresh basil
2 tablespoons balsamic vinegar
3/4 cup shredded Parmesan cheese

1. Slice green tops of onions and set aside. Chop white part of onions; put in a 5- to 6-quart pan with garlic and oil. Stir over medium-high heat until onions are limp, about 3 minutes.
2. Add broth to pan, cover, and bring to boiling over high heat. Stir zucchini, peppers, and tomatoes into broth; reduce heat, cover, and simmer until zucchini is tender when pierced, about 5 minutes.
3. Stir in reserved green onion tops, basil, and vinegar. Ladle into bowls and add parmesan to taste.

BRAISED SWISS STEAK - Serves 4

1 pound boneless round steak, 3/4" thick trimmed
1/4 tsp each salt & pepper
Nonstick cooking spray
2 Tbs all purpose flour
1 can ( 14 1/2 oz) low sodium tomatoes cut up in juice
2 stalks celery cut 1/4 " pieces
1 large onion cut into wedges
3/4 cup frozen corn
1 1/2 tsp oregano

Preheat oven to 350. Cut the steak into 4 pieces. Pound steak until it is 1/2" thick.
Sprinkle steak on both sides with salt & pepper.
Coat a 12" skillet with cooking spray. Heat skillet over moderately high heat.
Brown steak, and cook for about 3 minutes on each side. Transfer to a 9x13x2 baking dish.
Stir flour into the drippings in the skillet.
Stir in the tomatoes, celery, onion. corn, and oregano.
Bring to a boil over moderate heat and boil for 1 minute, stirring constantly.
Pour mixture over the meat in the baking dish. Cover and bake 75 minutes or until the meat is tender.

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CHILI ENCHILADA CASSEROLE - Serves 4

1 1/2 lbs. ground meat
2 tbsp. chili powder
1 sm. can chili
1 can tomatoes with chilies
1/2 c. milk
Soft corn tortillas
1/2-3/4 cup grated cheddar cheese

Brown 1 1/2 lbs. ground meat with 2 tbsp. chili powder Drain. Add: 1 sm. can chili, 1 can tomatoes with chilies and 1/2 c. milk. Stir together and bring to a simmer for 10 minutes. Layer square (9x9) pan with soft tortilla shells. Top with chili mixture, layer more tortilla shells on top of chili, then top with grated cheese. Bake at 350 degrees for 20-30 minutes.

BROCCOLI DIP

1 bunch fresh broccoli
1 sm. onion, chopped
2 tbsp. butter
1/8 tsp. Tabasco sauce
1/2 tsp. salt
4 oz. slivered almonds
1 can cream of mushroom soup
6 oz. garlic cheese spread
1/8 tsp. Worcestershire sauce
1/2 tsp. pepper

Cook broccoli in a small amount of boiling salted water; about 7 to 8 minutes or until crisp but tender. Drain well. Chop broccoli into fine pieces. Sauté onion in butter. Add cheese and other ingredients (except broccoli). When cheese melts add broccoli. Transfer mixture into a serving dish. Sprinkle with almonds. Serve with taco or corn chips, or crackers.

PEPPER CRUSTED STEAKS

Worcestershire Chive Butter:
1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
salt and freshly ground pepper

Steaks:
2 cups coarsely ground black peppercorns
3 tablespoons chile powder
8 T bone steaks, each 10 to 12 ounces
olive oil
salt

Preheat grill or side burner. Heat oil in a medium skillet. Add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.

Preheat grill. Mix the peppercorns and chile powder in a medium baking dish. Brush steaks with olive oil and season with salt.

Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium rare doneness. Remove from the grill and top with a slice of the butter. 8 servings.

SPICY OATMEAL RAISIN COOKIES - Makes 3 dozen

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

1. Preheat oven to 350 degrees F (175 degrees C)
. 2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

BASIL VEGETABLE SOUP

6 green onions, ends trimmed
1 clove garlic, minced or pressed
1 tablespoon olive oil
6 cups fat-skimmed vegetable or chicken broth
3/4 pound yellow or green zucchini or crookneck squash, ends trimmed, sliced thin
1 (7 ounce) jar roasted red peppers, coarsely chopped
1 pound Roma tomatoes, cored and chopped
1/4 cup chopped fresh basil
2 tablespoons balsamic vinegar
3/4 cup shredded Parmesan cheese

1. Slice green tops of onions and set aside. Chop white part of onions; put in a 5- to 6-quart pan with garlic and oil. Stir over medium-high heat until onions are limp, about 3 minutes.
2. Add broth to pan, cover, and bring to boiling over high heat. Stir zucchini, peppers, and tomatoes into broth; reduce heat, cover, and simmer until zucchini is tender when pierced, about 5 minutes.
3. Stir in reserved green onion tops, basil, and vinegar. Ladle into bowls and add parmesan to taste.

BRAISED SWISS STEAK - Serves 4

1 pound boneless round steak, 3/4" thick trimmed
1/4 tsp each salt & pepper
Nonstick cooking spray
2 Tbs all purpose flour
1 can ( 14 1/2 oz) low sodium tomatoes cut up in juice
2 stalks celery cut 1/4 " pieces
1 large onion cut into wedges
3/4 cup frozen corn
1 1/2 tsp oregano

Preheat oven to 350. Cut the steak into 4 pieces. Pound steak until it is 1/2" thick. Sprinkle steak on both sides with salt & pepper. Coat a 12" skillet with cooking spray. Heat skillet over moderately high heat.

Brown steak, and cook for about 3 minutes on each side. Transfer to a 9x13x2 baking dish. Stir flour into the drippings in the skillet.

Stir in the tomatoes, celery, onion. corn, and oregano.

Bring to a boil over moderate heat and boil for 1 minute, stirring constantly. Pour mixture over the meat in the baking dish. Cover and bake 75 minutes. or until the meat is tender.

CORN CUSTARD

2 (16 oz.) cans creamed corn
6 eggs, beaten
1 1/2 c. cracker crumbs
2/3 c. melted butter
1 1/2 c. cream
2/3 c. finely chopped green bell pepper
2/3 c. finely chopped carrots
2/3 c. finely chopped celery
2/3 c. finely chopped onion
2 tbsp. sugar
2 tsp. salt
16 drops Tabasco sauce

Combine corn, eggs, cracker crumbs, butter, cream, remaining vegetables and seasoning sin large bowl in order listed; mix well. Pour into buttered baking pan. Bake for 50-60 minutes or until custard is set.

CHAMPAGNE SALAD

3/4 cup sugar
8 oz. cream cheese
1 small pkg frozen strawberries (do not drain)
1 20 oz. can crushed pineapple (drained)
1 cup chopped nuts
2 diced bananas
8 oz. cool whip

Whip sugar and cheese. Add the rest of the ingredients and stir until well blended. Pour into a pan that has been sprayed with non-stick cooking spray and freeze. Thaw slightly before serving.

DATE OATMEAL CAKE

1/4 cup butter
3/4 cup white sugar
1 egg
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon soda
3/4 cup oatmeal
1 cup chopped dates
1 cup chopped nuts, your choice
1 1/2 cups flour
1 teaspoon baking powder

Preheat oven to 350 degrees. Measure butter, sugar, egg and salt into mixing bowl. Cream together until fluffy. Slowly mix in buttermilk and baking soda. Stir in dates, oatmeal, and nuts. Sift flour and baking powder together. Stir into batter. Spread into a greased 8 X 8 inch cake pan. Bake in oven for 45 minutes or until a wooden toothpick comes out clean. Cool and pour a brown sugar glaze over the top.

CROCK POT PARTY MIX

3 c. pretzel sticks
4 c. wheat Chex
4 c. Cheerios
1 can (13 oz.) salted peanuts
1/2 tsp. seasoned salt
1 tsp. celery salt
1 tsp. garlic salt
2 tbsp. Parmesan cheese
1/4 c. melted butter

Mix together pretzels, cereals, and peanuts in large mixing bowl or slow cooking pot. Sprinkle with garlic salt, celery salt, seasoned salt and cheese. Pour melted butter over all. Toss until well mixed. Cover and cook in crockpot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Makes 3 quarts.

PITA BREAD - Makes 6 rounds

3/4 cup milk
1 tablespoon olive oil
2 cups bread flour
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon active dry yeast
Add milk, olive oil, flour, sugar, salt, and yeast to bread machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let rest for 10 minutes.

Divide dough into six portions; shape each portion into a smooth ball. Cover with a damp cloth and let rest for 10 minutes.

Flatten balls with your fingers. Roll each ball on a lightly floured surface into a 6-inch circle, turning dough over once while rolling. Roll dough from center to edge. Do not stretch, puncture, or crease dough. Arrange two or three dough rounds on a greased cookie sheet.
Bake in a 450 degree F. oven for 5 to 7 minutes or until bread is puffed and tops are beginning to brown, turning once after 3 minutes. Cool on a wire rack. Repeat with remaining dough.

ENCHILADA VERDE - 4 servings.

12 blue or regular corn tortillas
4 tbsp. oil or lard
1 clove garlic
1 tbsp. flour
4 c. green chili sauce
Salt to taste
2 c. grated cheddar or Monterey Jack cheese
1/4 c. minced onion

Fry tortillas in deep fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt.

TOMATO AND GREEN PEPPERCORN BUTTER

1-1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
1 clove garlic
2 oil-packed dried tomatoes, drained
2 teaspoons bottled green peppercorns, drained
6 tablespoons butter at room temperature
2 teaspoons lemon juice

Combine rosemary, salt and garlic in container of small or large food processor. Pulse to chop. Add tomatoes and peppercorns; pulse to chop. Add butter and lemon juice; pulse to mix. Spoon out onto plastic wrap; roll into a log. Wrap tightly; chill at least 30 minutes or freeze until serving.

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PINK SALAD

1 lg. container cottage cheese
1 med. container Kool-Aid
2 c. fruit, diced
1 lg. pkg. sugar free Jello (dry)

Mix together. Chill at least 1 hour before serving.

BRAISED SWISS STEAK - Serves 4

1 pound boneless round steak, 3/4" thick trimmed
1/4 tsp each salt & pepper
Nonstick cooking spray
2 Tbs all purpose flour
1 can low sodium tomatoes cut up in juice
2 stalks celery cut 1/4" pieces
1 large onion cut into wedges
3/4 cup frozen corn
1 1/2 tsp oregano

Preheat oven to 350. Cut the steak into 4 pieces. Pound steak until it is 1/2" thick. Sprinkle steak on both sides with salt & pepper. Coat a 12" skillet with cooking spray.
Heat skillet over moderately high heat. Brown steak, and cook for about 3 minutes on each side. Transfer to a 9x13x2 baking dish. Stir flour into the drippings in the skillet. Stir in the tomatoes, celery, onion. corn, and oregano. Bring to a boil over moderate heat and boil for 1 minute, stirring constantly.
Pour mixture over the meat in the baking dish. Cover and bake 75 minutes or until the meat is tender.

OKLAHOMA BAKED BEANS

3 lg. cans Boston baked beans, (small navy peas)
2 tbsp. Worcestershire sauce
2 tbsp. bacon fat
1 clove garlic, chopped
1/2 onion, chopped
1/2 lb. bacon, cooked and crumbled
1/2 lb. sausage, cooked and chopped
1 c. cheddar cheese, shredded
1 can chili sauce
1 tsp. chili powder

Mix together and bake at 350 degrees about 1 hour.

ORZO WITH PARMESAN AND BASIL

2 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
2 tablespoons chopped fresh basil

1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

MUSTARD CREAM SAUCE

A simple sauce that's perfect for crab cakes and other rich, savory appetizers.

1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared Dijon-style mustard
1 tablespoon fresh lemon juice

In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

HONEY PIE

1 c. honey
3 eggs, beaten
3 tbsp. butter
1 tsp. vanilla
1 c. chopped nuts (walnuts or pecans)
Dash nutmeg
8-9" unbaked pie shell

In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts and nutmeg. Pour into the pie shell and bake at 325 degrees for 25 minutes or until set.

CROCK POT BEAN STEW - Serves 6

1 Onion, chopped
1 tablespoon Oil
2 Cloves garlic, chopped
1-1/2 teaspoons Paprika
1/2 cup Pinto beans
1/2 cup Northern beans
1/2 cup Kidney beans
1/2 cup Red lentils
5 cups Water
1 Bay leaf
1 teaspoon Celery seed
1 teaspoon Dill weed
2 teaspoons Salt
1/4 teaspoon Black pepper
1 Knorr Vegetarian or Chicken bouillon Cube
2 cups Cubed potatoes or (potato and carrots)

Saute onion, garlic in oil with paprika. Put all ingredients in slow cooker, and simmer on high for about 4 hours.

YAM or PUMPKIN SQUARES

1 c. flour
1 stick butter
1/2 c. chopped pecans, chopped fine

Melt butter and mix flour and pecans all together. Press in a long dish. Bake at 350 degrees for 10 to 12 minutes. Cool completely.

FILLING:
1 lg. instant Jell-O pudding, vanilla
1 c. milk
1 can mashed yams, or 1 can pumpkin
1 tsp. pumpkin pie spice for pumpkin pie
1 tsp. cinnamon for yam
1 tsp. vanilla
Cool Whip

Whip all together, except Cool Whip, and pour over cool crust. Top with Cool Whip. Sprinkle crushed pecans on top.

RED CHRISTMAS SALAD

4 pickled beets
2 apples
2 cooked potatoes
2 pickles (whole)
1 red onion
1 1/2 c. beet juice (from pickled beets)
1 tbsp. mustard
1 tbsp. potato or cornstarch

Make a dressing of the juice, mustard and cornstarch. Cool. Cut beets, apples, potatoes and pickles in small cubes. Chop onion fine. Stir together and stir in dressing. Garnish with parsley.

BROWN RICE CASSEROLE

1 1/2 c. white rice
1/2 c. chopped green onions
1/2 can beef consomme
1 c. sliced mushrooms
1 1/2 to 2 c. cut-up leftover turkey
1/4 c. butter or olive oil
1 green pepper, sliced
1 c. water

Saute onion in small amount of butter until golden brown, then set aside. In same pan, using a small amount of butter, brown the rice. Pan and oil must be very hot before putting rice in pan, then you must stir constantly until rice becomes a golden brown. Then place rice in casserole or baking dish, add sauteed onion, leftover turkey, consomme and water.

Cover and cook in 350 degree oven for about 1 hour or until liquid has been absorbed by the rice. About 15 minutes before it is done, add the green pepper and about 5 minutes before serving, add mushrooms.

QUICK FROM CANS BEAN SOUP

1 tablespoon Extra Virgin Olive Oil
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
6 cups Chicken Broth
1 (28 ounce) can Diced Tomatoes
1 (15 ounce) can Kidney Beans, rinsed and drained
1 (15 ounce) can Black Beans, rinsed and drained
1 (15 ounce) can Pinto Beans, rinsed and drained
1/4 cup Sour Cream
1/4 cup minced fresh cilantro or 1 tsp dried

1. Heat oil in a large Dutch oven over medium-high heat. Add garlic and crushed red pepper; saute 30 seconds.
2. Add broth and next 4 ingredients. Cover and cook 10 minutes, stirring occasionally.
3. Ladle soup into bowls. Garnish with sour cream and cilantro, if desired.

TORTELLINI SALAD

16 ounces cheese-filled tortellini
1 green bell pepper, thinly sliced
1 red bell pepper, julienned
1 small red onion, julienned
1/2 cup sliced black olives
1/2 cup crumbled feta cheese
1 boneless chicken breast half, cooked and sliced into thin strips
1/4 cup olive oil
2 teaspoons grated lemon zest, minced
1/4 cup lemon juice
2 tablespoons ground walnuts
1 tablespoon honey

1. Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.
2. Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled.
3. In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.

SUGAR SNAP PEAS

1/2 pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped green onions
1 teaspoon chopped fresh thyme
Salt to taste

1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.

SPINACH BALLS

1 lb. sausage
10 oz. pkg. frozen chopped spinach
1 pkg. stuffing bread crumbs
1/2 c. Parmesan cheese
1 c. mayonnaise

Thaw and drain spinach. Mix all ingredients together. Roll into one inch balls. Bake at 300 degrees for 20-25 minutes.

YOGURT SPINACH DIP

1 cup chopped fresh spinach
1 cup plain yogurt
1 cup mayonnaise
2 teaspoons seasoning salt
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground dry mustard
1/4 teaspoon garlic salt

In a medium bowl, mix together all ingredients. Chill until served.

CHINESE RICE BAKE

Into a buttered or sprayed casserole dish mix the following ingredients:
1 cup white rice
1 stick butter (cut into chunks)
2 cups water
1 pkg dry onion soup mix
1 Tsp (low sodium) soy sauce
1 cup frozen peas

Cover and bake 350 1 hour. Fluff when done and serve.

ASPARAGUS AND BEET SALAD

1/2 pound asparagus
1 teaspoon ground cumin
3 tablespoons lemon juice
1 can (15 oz.) sliced beets
1 can (15 oz.) Garbanzos
1 cup thinly sliced red onion, rinsed and drained
1/4 cup chopped fresh cilantro
3 tablespoons roasted, salted pistachios
salt

1. Snap off tough ends of asparagus. Cut spears diagonally into 1-inch lengths.
2. In a 10- to 12-inch frying pan, bring about 1 inch water to a boil. Add asparagus and cook just until tender-crisp when pierced, about 3 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice water. Lift out when cold.
3. Dry the frying pan and add cumin. Stir over low heat just until fragrant, about 30 seconds. Pour cumin into a wide bowl and add lemon juice.
4. Drain beets and garbanzos, rinse with cool water, and drain again. Add to bowl along with asparagus, onion, cilantro, and pistachios. Mix and add salt to taste.

BAKED CRANBERRY SAUCE

4 cups fresh cranberries
2 cups white sugar
1/3 cup brandy

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a baking dish, mix the cranberries and sugar.
3. Bake 1 hour in the preheated oven, stirring often. Mix in the brandy to serve.

HOT CURRIED FRUIT

1 (16 ounce) can sliced pears, well drained
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained
2 (15 ounce) cans sliced peaches
1 (4 ounce) jar maraschino cherries (optional)
1/4 cup packed brown sugar
1/4 cup white sugar
3 teaspoons curry powder
2 tablespoons butter

1. Preheat oven to 400 degrees F (205 degrees C).
2. Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
3. Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

SPANISH RICE

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutesuntil liquid has been absorbed.

CHEDDAR and OREGANO BISCUITS

2 cups biscuit baking mix
1 cup shredded Cheddar cheese
2/3 cup milk
1/2 teaspoon garlic powder
1 tablespoon powdered oregano
2 tablespoons melted butter
2 teaspoons dried parsley
1 teaspoon garlic salt

1. Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet.
2. In a large bowl, combine baking mix, Cheddar cheese, oregano and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
3. Bake for 10 minutes. Brush biscuits with melted butter then sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

GRAVEYARD CUPCAKES

1 (18.25 ounce) package chocolate cake mix
2 (16 ounce) packages vanilla frosting
3/4 cup chocolate sandwich cookie crumbs
24 chocolate covered graham cracker cookies

1. Bake cake mix according to package directions for cupcakes.
2. In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
3. Fill a pastry bag fitted with a plain tip with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper (cemetery lawn). Place paper ghosts and bats randomly through the graveyard. Serve!

PUMPKIN PIE SQUARES

1/2 cup butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
1/2 cup rolled oats
2 eggs
3/4 cup white sugar
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
3. Bake in preheated oven 15 minutes, until set.
4. In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
5. Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

CHAI TEA DRY MIX

A dry mix for instant Chai tea that you can keep on hand or use as a gift. 1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

1. In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
2. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

Note: You may choose to omit the French vanilla creamer, and use 2 teaspoons vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above.

CANTALOUPE and ICE-CREAM

1 Cantaloupe, cubed or balled
1 scoop ice-cream

Top each cantaloupe serving with a scoup of ice-cream (we used Ben and Jerry's Cherry Garcia).

PUMPKIN CHEESE BALL

16 ounces cream cheese
1 package ranch party dip
1/4 teaspoon garlic salt
1/2 teaspoon onion powder
6 ounces hot pepper cheese, grated
6 ounces cheddar cheese, grated
2 1/4 ounces black olives, chopped
2 1/4 ounces green chilies, chopped
paprika

In a mixing bowl, beat cream cheese with party dip, garlic salt and onion powder. Blend in other cheese, olives, and green chilies. Form into a ball, roll in paprika to give a pumpkin color. Cover and refrigerate several hours or over night. Serve with crackers & vegetables.

CRACKERS, CHEESE, WALNUT APPETIZERS

This is one of those haphazard combinations that turned out great with guests asking for more this past weekend, so here it is to share with you:

Slices of Longhorn Cheddar cheese
Chopped or halves walnuts/pecans
Monet Stone Ground Wheat Crackers (it's what I had on hand and a good choice, it turned out)

You can see where this recipe is going. Layer cracker, cheese, walnuts/pecans on top. Enjoy the taste and enjoy the compliments if you are serving to others. ~ Tara

SQUASH PIE

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
1/2 teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

1. Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
2. Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
3. Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

ENCHILADA CASSEROLE

Recipe from Connie's Concotions at
1 1/2 lbs ground beef
6 corn tortilla
1/2 can of sliced black olives
3/4 lb grated cheddar cheese
3/4 lb Montery Jack Cheese
2 cups chopped onions
1 can cream of chicken soup
2 small cans Las Palmas enchilada sauce
1 tsp garlic
1 tsp salt
1 tsp paprika

Brown ground beef, onions. Add cream of chicken soup, 2 cans of enchilada sauce, garlic, salt, and paprika. Layer iIn large sheet cake pan: broken corn tortillas, 1/2 of beef mix, 1/2 can of sliced black olives, grated Jack Cheese. Repeat this layer except on use 3/4 lb grated cheddar cheese. Bake in 300 oven for 30-45 minutes.

CARROTS SUPREME

2 tsp. fresh lemon juice
1/4 c. water
1 tbsp. fresh orange juice
1 c. carrots
2 lemon slices
4 orange slices

Cut carrots in quarters lengthwise, then cut into 1 inch strips. Bring water to a boil in saucepan. Place carrots in water, reduce heat, cover, and cook until just tender. Add juice and stir. Place sliced lemon and orange rounds on top of carrots, cover and cook 2 or 3 minutes more

DRIP BEEF SANDWICHES

5 pounds chuck roast
2 cubes beef bouillon
2 tablespoons salt
2 teaspoons garlic salt
2 bay leaves
2 tablespoons whole black peppercorns
2 teaspoons dried oregano
1 1/2 teaspoons dried rosemary

1. Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.
2. Bring to a boil over high heat, then reduce heat to low, cover with a lid, then simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired. May also be served with flour tortillas, cheese, refried beans, etc.

ALFRIEDO MOSTACCIOLI

Penne pasta is tossed with a rich, creamy white sauce of cream, Parmesan and fresh parsley.

1 (16 ounce) package mostaccioli/penne pasta
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

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.
2. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.

KALAMATA OLIVES, TOMATO AND CHEESE MELT

1 (16 ounce) package rotini pasta
2 tablespoons olive oil
1 small onion, chopped
1 jalapeno pepper, chopped
1/2 medium green bell pepper, chopped
1 (28 ounce) can diced tomatoes
1/2 cup red wine
20 kalamata olives, pitted and chopped
2/3 cup crumbled feta cheese
2/3 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes until al dente, and drain.
2. Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
3. Bake 5 minutes in preheated oven. Set oven to broiler setting. Broil for 5 minutes or until topping is golden brown and bubbly.

ZUCCHINI COBBLER

Crust:
4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter
1 teaspoon ground cinnamon

Filling:
8 cups peeled, shredded zucchini
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For filling: In a large saucepan, over medium low heat, cook and stir zucchini and lemon juice for 5 to 10 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.

For crust: Combine flour and sugar in a bowl/ cut in margarine until mix resembles coarse crumbs. Stir in 1/2 cup zucchini mixture. Press half of crust mixture into a greased 15 x 10 by 1 inch pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375F for 35 to 40 minutes or until bubbly.

CUCUMBER SANDWICHES

8 oz. cream cheese
1/2 c. Miracle Whip
1 pkg. Good Seasons Italian dressing
Cocktail rye bread
Sliced cucumbers

Blend cream cheese, Miracle Whip and seasonings package all together. Spread onto slices of cocktail rye bread. Put slice of cucumber on top. May sprinkle with paprika. Keep refrigerated.

GRILLED EGGPLANT WITH GOAT or MOZZARELLA CHEESE

1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1 (11 ounce) log goat or mozzarella cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste.

1. Preheat grill for medium heat.
2. In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
3. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
4. Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes. To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened.

CHURROS

1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

STUFFED MUSHROOMS

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

DEVILED EGGS WITH HORSERADISH

4 hard cooked eggs
2 tbsp. mayonnaise
1 tsp. prepared mustard
1/2 tsp. prepared horseradish
1/8 tsp. each salt & pepper
2 tsp. capers (optional)

Remove shells from eggs; cut eggs in half lengthwise. Remove yolks to small bowl. Reserve whites. Mash yolks with fork. Mix in mayonnaise, mustard, horseradish, salt and pepper. Mix until well blended and creamy. Gently fold in capers (optional). Fill cavities of egg whites, dividing evenly. Place on serving dish; cover loosely with plastic. Refrigerate. Serves 6.

CUCUMBERS IN SOUR CREAM

2 c. peeled and sliced cucumbers
1/2 tsp. Salt
1/2 c. sour cream
2 tsp. Vinegar
1/2 tsp. Sugar
2 tsp. instant minced onion
1/2 tsp. dill weed
Dash of cayenne pepper
Cracked black pepper

Place cucumber slices in bowl. Sprinkle with salt and cover with cold water. Refrigerate 30 minutes. Drain well, combine remaining ingredients and toss lightly. Chill at least 1 hour before serving.

TOASTED GARLIC BREAD

1 (1 pound) loaf Italian bread
5 tablespoons butter, softened
2 teaspoons extra virgin olive oil
3 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
1 cup shredded mozzarella cheese

1. Preheat the broiler.
2. Cut the bread into slices 1 to 2 inches thick.
3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
4. On a medium baking sheet, arrange the slices evenly a
nd broil 5 minutes, or until slightly brown. Check frequently so they do not burn. 5. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.

ZUCCHINI CRISPS WITH CHEESE

1/3 cup Cornflake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat. Place on a baking sheet; bake 375F for 10 minutes or until crisp. 4 servings.

SHRIMP POTATO SALAD

10 large baking potatoes, scrubbed
12 eggs
3 bunches green onions, chopped
6 dill pickles, chopped
1 (4 ounce) can shrimp
1 (4 ounce) can small shrimp, drained
2 cups low-fat mayonnaise
salt and pepper to taste
2 tablespoons celery salt
2 tablespoons paprika

1. Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.
2. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
3. In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.

LEMON TEA MIX

1/2 c. instant tea
1/4 c. brown sugar, firmly packed
1/2 c. sweetened lemonade drink mix
1/4 c. finely crushed lemon drop candies

Place all ingredients in blender or food processor with a steel blade. Process briefly until ingredients are completely blended. Store in airtight container. Yields: about 1-1/2 cups mix. To serve: Add 1 cup boiling water to 1 heaping tablespoon tea mix. Stir until mix dissolved completely.

AQEDASHI-ESQUE TOFU

Tofu is coated with cornstarch and then deep-fried. It's served with green onions and hoisin sauce. Use any dipping sauce you prefer.

1 (12 ounce) package extra firm tofu
3 tablespoons cornstarch
oil for frying
2 green onions, chopped
2 tablespoons hoisin sauce
1. Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
2. Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
3. Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately

PITA PIZZA

1 pita bread round
1 teaspoon olive oil
3 tablespoons pizza sauce
1/2 cup shredded mozzarella cheese
1/4 cup sliced crimini mushrooms
1/8 teaspoon garlic salt

1. Preheat grill for medium-high heat.
2. Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
3. Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

MEATLOAF AU GRATIN

2 lbs. ground beef
1 c. grated cheddar cheese
1 egg
2 c. soft bread crumbs
1 sm. onion, grated
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tsp. salt
1/4 c. (1/2 stick) butter, melted
1 tsp. dill weed
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 lb. carrots, pared and cut into 4 inch lengths
1 can (8 oz.) tomato sauce

Mix ground beef lightly with 3/4 cup of the cheese, egg, bread crumbs, onion, Worcestershire sauce, mustard and the 1 teaspoon of salt until well blended. Shape into a loaf in a shallow baking pan. Mix melted butter or margarine, dillweed, sugar, salt and pepper. Place carrots around loaf in pan; brush with butter mixture. Bake in moderate oven (350 degrees) 1 hour, turning carrots once after 30 minutes. Pour off dripping. Pour tomato sauce over loaf; sprinkle with remaining 1/4 cup cheese. Baste carrots with butter mixture. Bake 30 minutes longer.

SUGAR SNAP PEA APPETIZER

Serve the snap peas hot as a side dish, or chilled for an Asian-inspired appetizer.

1 pound sugar snap peas (fresh or frozen), trimmed
3 tablespoons garlic flavored olive oil
1/4 cup low sodium soy sauce
1/4 teaspoon sesame oil
2 drops chili oil
1/4 teaspoon packed brown sugar
2 tablespoons toasted sesame seeds

1. Preheat the oven broiler, and move oven rack into the top position.
2. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
3. Broil the snap peas in the preheated oven until tender, about 5 minutes.
4. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

CAKE BALLS

Mix and match cake and icing flavors as well as the chocolate coatings. They can be nicely packaged and given as gifts.

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

EGG DROP SOUP

8 cubes chicken bouillon
6 cups hot water
2 tablespoons cornstarch
2 tablespoons soy sauce
3 tablespoons distilled white vinegar
1 green onion, minced
3 eggs, beaten

In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.

MEXICAN CORNBREAD

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

TRIPLE DECKER TURKEY BACON SANDWICH

2 slices white or wheat bread
1/4 cup mayonnaise
3 lettuce leaves
1 tomato, thinly sliced
3 slices turkey bacon
3 slices Cheddar cheese

1. Toast the bread slices.
2. Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. eat in microwave for 45 seconds to 1 minute, or until cheese is melted.

OATMEAL BROWNIES - Servings: 36

8 Ounce Semi sweet Chocolate
1/4 Cup Margarine or butter
2/3 Cup Corn syrup light
2 Eggs; slightly beaten
1/4 Teaspoon Salt
4 Cup Oats old fashioned
2/3 Cup Brown sugar; firm pack
1 Cup Walnuts; coarsely chopped

In 2 quart saucepan, stir chocolate and butter over low heat just until chocolate melts. Remove from heat.
Stir in corn syrup, eggs and salt.
In large bowl, combine remaining ingredients.
Pour chocolate mix over dry ingredients and mix well. Drop by tablespoonfuls on greased cookie sheet.
Bake at 350~ for 15 minutes. Cookie will not change much during baking. Cool 5 minutes on cookie sheet. Remove; cool completely.
For Chocolate Dipped Dip half of each cookie in 4 oz. melted semi sweet or German chocolate.

GARLIC KNOTS

Eat with your favorite spread slathered on! Using fresh rosemary makes these knots especially fragrant.

1 (11 ounce) container refrigerated breadstick dough
1 egg, lightly beaten
1 teaspoon garlic powder
1 tablespoon chopped fresh rosemary

Preheat oven to 375 degrees F (190 degrees C). Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

CREAMY FRUIT DIP (Yield: 3-1/2 cups)

1 (8-ounce) package cream cheese, softened
3/4 cup firmly packed brown sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon ground cinnamon
1 cup milk
1 (3-1/2 ounce) package instant vanilla pudding mix
Assorted fresh fruit

In a medium bowl, combine cream cheese and brown sugar; beat until smooth. Add sour cream, extracts, and cinnamon; beat until smooth. Add milk; mix well. Add pudding mix; beat for 2 minutes. Cover and refrigerate for at least 1 hour. Serve with fruit.

CORN DOG CASSEROLE

2 cups finely minced celery
2 Tbsp butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs
2 eggs
1-1/2 cups milk
2 tsp sage
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded

Saute celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl. Cut hot dogs in half lengthwise, then chop into bite size pieces. Saute dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beat eggs & milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray 13x9 Pyrex. Pour in casserole. Top with reserve hot dogs and cheese. Bake uncovered 400* for 30 minutes.

HOMEMADE HORSERADISH

Be careful, because this is hot!

1 cup peeled and cubed horseradish root
3/4 cup white vinegar
2 teaspoons white sugar
1/4 teaspoon salt

In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

BAKED OATMEAL

1/2 cup vegetable oil
3/4 cup white sugar
2 eggs
1 cup milk
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1/2 cup raisins
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

1. Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
2. The next morning, preheat oven to 350 degrees F (175 degrees C).
3. Bake in preheated oven until firm, about 35 minutes. Serve hot.

QUINOA TABBOULEH

Recipe idea - Serve with pita bread

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. 2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

BLACK OLIVE SPREAD

1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil

Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

ROASTED BEETS AND SAUTEED BEET GREENS

This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.

1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

BASMATI RICE WITH PEAS & CUMIN

1 3/4 cups water or chicken broth
1 cup basmati rice
1/4 cup frozen green peas
1 teaspoon cumin seeds

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

SALTINE CHOCOLATE CRUNCH

1 sleeve (about 24) saltines
3/4 c. brown sugar
1 c. butter
12 oz. (2 c.) chocolate chips
3/4 c. chopped nuts

Preheat oven to 400 degrees. Line a 10"x15" cookie sheet with foil. Spray foil very lightly with cooking spray. Cover cookie sheet with saltines in one layer. Boil sugar and butter for three minutes. Pour over saltines and spread evenly. Bake at 400 degrees for five minutes. Remove from oven. Sprinkle with chocolate chips. Let set one minute, then spread melted chips with spatula. Sprinkle with nuts, then press down lightly. Cut on diagonal immediately or cool until firm then break up. Pieces can be frozen. Yields 30 pieces.

LEMON MOUSSE PIE - 10 Servings

1 Pie crust (9 inch); baked and cooled
1 Envelope unflavored gelatin
½ c Lemon juice
¼ c Water
1 ts Lemon peel; grated
8 drops Yellow food coloring
8 oz Cream cheese
1c Powdered sugar
2 c Whipped cream; whipped

FILLING - Combine gelatin, lemon juice and water. Stir over medium heat until dissolved. Stir in peel and food coloring. Set aside. Combine cream cheese and sugar until smooth, add to gelatin mixture. Refrigerate 15 minutes until thick. Fold in whipped cream, spoon into pie crust. Refrigerate 1 hour or until firm.

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.

PSEUDO GIRL SCOUT COOKIES - Vegan Samoas! - Yield 20-30 Cookies

Adapted from Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy, Delicious Eating with 500 VeganRecipes, Menus, Techniques, Meal Planning, Buying Tips, Wit, and Wisdom by Christina Pirello.

1 1/2 cups rolled oats
1 3/4 cup white whole wheat flour (or whole wheat pastry).
1/4 tsp. sea salt
1 1/2 tsp. baking powder
1 cup shredded coconut
1/2 cup ground pecans
1/2 cup chopped pecans I decreased this to 1/4 cup and threw in 1/4 cup dark chocolate chips
1 cup brown rice syrup (or a combination of brown rice syrup and maple syrup) I used 1/3 cup agave nectar and 2/3 cup brown rice syrup
1/2 cup extra virgin coconut oil

Preheat oven to 350 degrees F. Mix all ingredients, using your hands at the end if necessary. Drop rounded spoonfuls onto lightly oiled baking sheet (I used parchment paper- watch out, these cookies spread out quite a bit during baking!) and bake for approximately 14 minutes. Cool on a wire rack.

Tips:
When working with coconut oil, be sure that all other ingredients are at room temperature or else you will get oil lumps. It may help to mix the oil with shredded coconut before adding other ingredients. My coconut oil was solidified, so I microwaved it for about 10 seconds. Do not overmix! Your cookies will be very tough if you do. Mix until ingredients are just combined. Do not overbake! Your cookies will be hard as rocks. Brown rice syrup tends to make cookies crunchy, so be aware of this and proceed accordingly. Increase the proportion of maple syrup to create a chewier cookie or decrease baking time. When you take out your cookies after 14 mintues, they will be so soft, you will be tempted to let them bake some more, but don't do it! These will firm up quite a bit. I'd say definitely use agave or maple syrup as part of your sweetener if you want a more chewy cookie.

ASPARAGUS PARMESAN

1 bunch asparagus spears
1 tablespoon lemon juice
salt and pepper, to taste
1 tablespoon olive oil
1/2 cup parmesan cheese
1/2 teaspoon black pepper

Preheat oven to 450 deg. Clean asparagus by trimming of lower 2 inches or so of tough stem and peel remainder of stalk to within 2 inches of tip. In a frying pan where asparagus can lie flat, combine water, lemon juice, salt and pepper; bring to a boil. Add asparagus and poach for 3 minutes. Drain asparagus and then submerge in ice water to stop blanching process. Place drained asparagus in prepared baking dish, drizzle with olive oil and more black pepper if desired. Sprinkle parmesan cheese evenly over top and place in oven. Roast until cheese melts, about 5-7 minutes.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 sauté 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

Sauté 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

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. Yield: 1 cup

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 Sauté - Boil the kale first for about 5 minutes to enhance its flavor. Then sauté 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.

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

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.