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WHIPPED CREAM FRUIT DRESSING

2/3 cup sugar
2 tbsp. flour
2 eggs, beaten
2 tbsp. salad oil
3 tbsp. lemon juice
4 tbsp. orange juice
1 cup pineapple juice
1/2 cup heavy cream, whipped

Mix sugar and flour together; add remaining ingredients except cream. Cook over low heat until thickened, stirring constantly. Cool. Fold in whipped cream. Yield: 2 cups.

PINEAPPLE CASSEROLE

2 lg. cans pineapple tidbits, drained
1 c. sugar
1/2 c. flour (sifted with sugar)
1 stick butter or margarine
1 pkg. Ritz crackers

Mix with pineapple in casserole dish. Melt butter. Mix with Ritz crackers. Spread on top of pineapple mixture and bake at 350 degrees for 30 minutes.

SPAGHETTI WITH CLAM SAUCE

4 Tbsp. Corn or Canola oil
1/2 small onion
6 1/2 oz. can minced clams
1/4 tsp. chopped garlic
1 small bay leaf
salt and pepper to taste
1/2 c. water
1/2 c. white wine
1/2 lb. thin spaghetti

Saute onion in oil until soft. Add garlic, bay leaf, salt, pepper and water. Drain clam juice and add to pan; save clams to add later. (If you add clams too soon, they will be tough.) Simmer over low heat while you cook spaghetti and drain. In the last 2 minutes, add clams and white wine. Remove bay leaf and pour sauce over spaghetti. Top with grated cheese.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Ka-Gold Sacred Symbol Jewelry

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!

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.

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.

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.

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.

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.

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!

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).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 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.

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.

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.

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 minute -Â?until it is very soft. However, kale can also be boiled quickly, about 5 to 8 minutes, until it is just slightly crunchy.

To Saute - Boil the kale first for about 5 minutes to enhance its flavor. Then saute 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.

BLUEBERRY UPSIDE DOWN CAKE

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.

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