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How to use these pages: Below is a list of
the recipes on this page. You can either scroll down the page and look at
all of the recipes, or look at the titles. When you find one that seems
interesting, use your web browsers FIND function to take you directly to that
recipe (on my IE browser it's Edit/Find (on this page) or Ctrl - F
on your keyboard).
ASPARAGUS and TOASTED PINE NUTS 03
ASPARAGUS WITH GARLIC CREAM 03
BAKED EGGS WITH TARRAGON AND LEEKS 03
BARBIES HAPPY BIRTHDAY CAKE 04
BARBIES PRETTY PINK CAKE 04
BEEF BEAN and CHEESE BURRITOS 05
BISCOTTI 05
BISCUIT TORTONI 06
CARAWAY CRUSTED PORK CHOPS 06
CARROT AND RADISH PICKLES 07
CHEESECAKE PASSOVER 07
CHEESY POTATO SKINS 08
CHERRY CHEESECAKE 08
CHESS PIE 08
CHILDRENS CHOCOLATE CAKE MIX 09
CHILDRENS CHOCOLATE FROSTING 09
CHILDRENS COOKIE MIX 10
CHILDRENS LEMON OR WHITE CAKE MIX 10
CHILDRENS WHITE FROSTING MIX 11
CHILI SPAGHETTI CASSEROLE 11
CHINESE CHICKEN SALAD 12
CHOCOLATE TURTLE CHEESECAKE 13
CREAMY FRUIT TARTS 13
DUTCH GOUDA FONDUE 14
EASY APPLE DUMPLINGS 14
EASY BAKE BROWNIES 15
FISH SAUCE DIP 15
FONTINA AND MELON SALAD 15
GARDEN PATCH PIZZA 16
GLAZED BABY BACK RIBS 16
GRILLED SOURDOUGH CHEDDAR MELT 17
HAWAIIAN CHICKEN KABOBS 17
HERBED PITA TOASTS WITH FETA CHEESE 18
HERBED SPAETZLE 18
HOMEMADE CROUTONS 18
IRISH STEW 19
ITALIAN FRENCH TOAST 19
ITALIAN SCALLOPED POTATOES 20
JOES POTATO BAKE 20
KEY LIME PIE 20
KULICH 21
LEMON BRAISED SEA BASS WITH STAR ANISE 21
LIGHT CHOCOLATE MINT PUDDING 22
LOW FAT TIRAMISU CHEESECAKE 22
NO BAKE CHERRY CONFETTI PIE 23
PEACHES AND CREAM ROLL 23
PORK MEDALLIONS 24
PORK TENDERLOIN 25
POTATO CHOCOLATE SPICE CAKE 25
RASPBERRY CHICKEN 26
SAUERBRATEN MEATBALLS 26
SCALLOPED POTATOES 27
SHRIMP IN LEMON GARLIC SAUCE 27
SHRIMP ROLLS 27
SIX LAYER DIP 28
SOUTHWEST CHICKEN SALAD 28
SPARKLING FROSTING 29
SPECIAL K COOKIES 29
SPICY FRUIT CUP 29
STIR FRIED RICE WITH ORIENTAL VEGETABLES 30
TANGY BROCCOLI SALAD 30
THUMB PRINT COOKIE MIX 31
TURKEY TETRAZINI 31
VIETNAMESE PANCAKE 31
ZESTY POTATO SALAD 32
ASPARAGUS and TOASTED PINE NUTS/ LEMON VINAIGRETTE
1 pound fresh asparagus spears
3 tablespoons pine nuts
1/4 cup olive oil
1 tablespoon lemon juice, fresh
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon basil, dried whole
1/2 teaspoon oregano, dried whole
pepper, freshly ground is best
Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Saute` pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine
olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.
ASPARAGUS WITH GARLIC CREAM
8 ounces sour cream
2 tablespoons milk
1 tablespoon white wine vinegar
1 tablespoon olive oil
2 cloves garlic -- minced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 pounds fresh asparagus
Stir together first 7 ingredients. Cover and chill at least 2 hours. Snap off tough ends of asparagus; remove scales from stalks with a knife or vegetable peeler, if desired. Cover and cook asparagus in a small amount of boiling water 4 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain. Cover and chill. Place a small bowl in the center of a large bowl. Stand asparagus between bowls. Place garlic cream in small bowl. Garnish with chopped fresh chives, if desired. Yield: 8 servings.
BAKED EGGS WITH TARRAGON AND LEEKS
1 tablespoon unsalted butter
2 large leeks, white and pale green parts only, cleaned and sliced
3/4 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
4 eggs
1 cup whipping cream or half-and-half
2 tablespoons minced fresh tarragon or 1 tablespoon dried, crumbled tarragon
Salt and freshly ground black pepper
Preheat oven to 375 degrees. Lightly grease an 8-inch square baking dish. Heat butter in medium skillet over medium heat. Add leeks and saute until tender, about 5 minutes. Spread leeks evenly on bottom of baking dish. Combine cheeses in a bowl and toss to mix. Spread all but 1/4 cup of the cheeses evenly over leeks. In a large bowl, whisk together eggs, cream and tarragon, with salt and pepper to taste. Pour egg mixture into dish and bake until top is golden and center is set, about 30 minutes. Take dish from oven, sprinkle reserved cheese over, and continue baking just until cheese melts, 3 to 5 minutes longer. Let sit for a few minutes, then cut into squares to serve. Note: You can double the recipe to fit a 9--by-13-inch baking dish.
BARBIES HAPPY BIRTHDAY CAKE
4 teaspoons Flour
2 teaspoons Cocoa Powder
1 tablespoon Sugar
1/8 teaspoon Baking Powder
1 dash Salt
1/8 teaspoon Vanilla
4 teaspoons Water
2 teaspoons Vegetable Oil
Frosting -- your choice
Stir together flour, cocoa, sugar, baking powder, salt, vanilla, water and oil. Stir until the batter is smooth and chocolate colored. Pour the batter into greased and floured cake pan. Bake 13 to 15 mins. or until you see the sides of the cake separate from the pan. Remove cake and cool. Makes 1 layer cake.
BARBIES PRETTY PINK CAKE
5 tablespoons Flour
1/4 teaspoon Baking Powder
1/8 teaspoon Salt
5 teaspoons Red Sugar Crystals
1/4 teaspoon Vanilla
4 teaspoons Vegetable Oil
8 teaspoons Milk
Stir together cake flour, baking powder, salt, red sugar, vanilla, oil and milk until the batter is smooth and pink. Pour 3 Tbsp. of batter into greased and floured cake pan. Bake 15 mins. Repeat for second layer. Makes 2 layers.
BEEF BEAN and CHEESE BURRITOS
2 tablespoons Vegetable Oil
1 large Onion -- chopped
3 cloves Garlic -- minced
2 pounds Ground Beef, extra lean
1 tablespoon Chili Powder -- (or to taste)
2 cups Monterey Jack Cheese -- shredded
Salt and pepper -- to taste
8 ounces Tomato Sauce
3 cups Refried Beans
24 large Flour Tortillas
Saute onion in oil until tender. Add ground beef and garlic. Cook until beef is browned. Drain well. Add chili powder as well as salt and pepper to taste. Stir in tomato sauce and simmer 5 minutes. Add refried beans and cook until warmed through. Set aside. Soften tortillas, according to package instructions, and place about 1/4 to 1/3 cup of meat mixture and some cheese onto center of each. Roll up, tucking sides in as you roll. Eat while warm or freeze according to directions below.
To freeze: Wrap each burrito in a paper towel, and place burritos onto a cookie sheet and flash freeze until solid. Place frozen burritos into a large container or zip baggie, or place each individual burrito into a zip baggie for single servings, and return to freezer. Label and use within 6 months.
BISCOTTI
1/4 cup hazelnuts
1/2 cup almonds
zest of 1/4 lemon
1/4 cup sugar
1/4 cup dark brown sugar
1/4 tsp almond extract
1/2 tsp vanilla extract
2 1/2 Tblsp melted butter
2 eggs (or equiv..... egg subst.)
2 cup flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 egg white
Preheat oven to 400 degrees. Toast nuts until browned, about 8 minutes; let cool. Use metal blade in food processor work bowl to finely chop lemon zest and granulated sugar, about 60 seconds. Add brown sugar, extracts, margarine and eggs; process until combined, about 5 seconds. Add nuts and dry ingredients and pulse until combined, about 12 times. Transfer dough to floured surface; roll into two 12" logs. Pat logs to 2 1/2" wide. Place 3" apart on lightly greased baking sheets. Beat egg white slightly and brush over surface of logs. Bake 20 minutes until firm and lightly
browned. Remove from oven; reduce heat to 325 degrees. While still warm, cut logs diagonally into 1/2" slices, lay cut side down on sheets. Bake 15 minutes more until dry. Cool on wire racks. Store in plastic food storage bag or tin for up to 1 month.
BISCUIT TORTONI
1 1/2 cups Heavy or Whipping Cream
1/3 cup Granulated Sugar
1 cup Vanilla Wafer Crumbs (About 24 cookies)
1/2 cup chopped Almonds, toasted
1/4 cup Maraschino Cherries, drained and chopped
1 Tbs. Rum or Dry Sherry
1 tsp. Vanilla Extract
Beat the whipping cream and sugar in a chilled mixing bowl until stiff peaks form.
Reserve 1/4 cup of the vanilla wafer crumbs.
Fold the remaining crumbs into the whipped cream. Add the toasted almonds, Maraschino cherries, rum or sherry, and vanilla extract to the mixture. Fold gently to blend. Divide the mixture among 12 small dessert dishes or paper-lined medium-sized muffin tins. Sprinkle the top of the whipped dessert with the remaining vanilla wafer crumbs. Freeze uncovered until firm, usually about 4 hours. Serve cold from the freezer.
CARAWAY-CRUSTED PORK CHOPS
1 tablespoons caraway seeds
1/2 teaspoon black peppercorns
2 ( 3/4-inch thick) center-cut pork chops
2 teaspoons vegetable oil
1/4 cup cider vinegar
1/2 cup apple juice
1 teaspoon cold unsalted butter
Salt to taste
Finely grind caraway seeds and peppercorns in an electric coffee/spice grinder or with a mortar and pestle and spread on a plate. Season chops with salt and dredge in spice mixture, coating completely.
Heat oil in 10-inch non-stick skillet over moderately high heat until hot but not smoking, then sauté chops until golden brown and just cooked through, about 5 minutes on each side. Transfer chops to plate. Add vinegar to skillet and deglaze over moderately high heat, scraping up brown bits, until most of vinegar is evaporated, about 20 seconds. Add juice and simmer until reduced by half, about 3 minutes. Stir butter into sauce with salt to taste and pour over pork chops.
CARROT AND RADISH PICKLES (CA ROT AND CU CAI DUA CHUA)
1 cup of julienned carrot
1 cup of julienned daikon radish
1 tablespoon salt
2 tablespoons sugar
1/2 cup rice or white vinegar
1 cup water
Sprinkle carrot and radish with salt. Let stand 10 minutes. Remove excess moisture by squeezing the vegetables gently. Rinse with water and drain. In a mixing bowl, combine sugar, vinegar and water with the carrot and radish. Marinate 2 hours. Serve with the seasoned fish sauce dip. Keep left over in the refrigerator for up to one month.
CHEESECAKE PASSOVER
Pie Crust
3 tb Sugar
1 ts Cinnamon
6 tb Margarine into chunks
1 c Matzo meal
Cheese Cake
1 lb Cream cheese
2 Eggs
1/2 c Sugar
1 ts Vanilla- or
1 tb Orange juice
Topping
1 c Sour cream
2 tb Sugar
1/2 ts Vanilla
Pie crust: Combine all ingredients in processor bowl and process until well blended.
Press into bottom and up sides of a greased 9" pie plate. Do not bake.
Cheese cake: Process cheese with eggs, sugar and vanilla for 30 sec. Spread cheese
mixture over crust. Bake in 375 oven for 25-30 min. or until set. Cool.
Topping: Combine all ingredients and process. Spread over cake and return to oven
for five min. Cool and chill.
CHEESY POTATO SKINS
4 large potatoes (about 2 pounds)
2 tablespoons margarine or butter, melted
1 cup shreded Colby-Monterey Jack cheese (4 ounces)
1/2 cup sour cream
1/2 cup sliced green onions (5 medium)
Bake potatoes in a 400 degree oven for 1 hour. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths, carefully scoop out the pulp, leaving 1/4 inch heels. Save pulp for another use. Set oven to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with margarine. Broil with tops 4-5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle cheese over potato shells and broil for about 30 seconds or until cheese is melted. Serve hot with sour cream and green onions on the side. 8 Servings
CHERRY CHEESECAKE
1 (8oz.) pkg. cream cheese, softened
1/2 cup confectioners sugar
1/2 cup sour cream
1 tsp. vanilla
1 container whipped topping (8 oz.)
1 graham cracker crust, 8 or 9 inch
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending thoroughly. Spoon into crust. Chill until set, about 4 hours. Serve topped with cherry pie filling or pie filling of your choice.
CHESS PIE
1 unbaked 9 inch pie shell
3 eggs
1 1/2 cups sugar
1/2 cup light cream
2 tablespoons flour
2 teaspoons cornmeal
5 tablespoons butter, melted
1/2 teaspoon vanilla
grated nutmeg
Beat the eggs until thick and lemon colored. Add the sugar, cream, flour, cornmeal, melted butter and vanilla extract. Mix thoroughly and pour into unbaked pie shell. Sprinkle grated nutmeg on top. Bake in preheated 300 degree oven for about one hour or until a knife inserted in the center comes out clean.
CHILDRENS CHOCOLATE CAKE MIX
1 cup Sugar
3 tablespoons Unsweetened Cocoa Powder
1 1/2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 cup Vegetable Shortening
In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or zip-lock bags. Seal containers. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 11
packages of Children's Chocolate Cake Mix for Easybake style oven.
To Use:
1 package cake mix
4 tsp. water.
Mix together and stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Follow directions for child's oven, or bake in mom's preheated 375* oven for 12 to 13 minutes. Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool, frost with Children's Chocolate Frosting. Serves 2 children.
CHILDRENS CHOCOLATE FROSTING
2 cups Powdered Sugar -- sifted
3 tablespoons Non-fat Dry Milk -- powder
1/2 cup Unsweetened Cocoa Powder
6 tablespoons Vegetable Shortening
In a medium bowl, combine icing sugar, milk powder and cocoa powder. (Sift cocoa if lumpy.) With a pastry blender, cut in he shortening. spoon about 1/3 cup of mixture into each of 9 small containers or zip-lock bags and seal tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 9 packages of Children's Chocolate Frosting.
To Use:
1 pkg. Children's Chocolate Frosting mix
3/4 tsp. water
In a small bowl, combine frosting mix and water. Stir with a spoon until smooth. Makes about 1/4 cup.
CHILDRENS COOKIE MIX
1 1/2 cups Quick-cooking Oats
3/4 cup Flour
1/4 teaspoon Baking Soda
3/4 cup Brown Sugar -- packed
1/2 cup Vegetable Shortening
In a medium bowl, combine oats, flour, baking soda and brown sugar. Stir to blend. Cut in shortening with a pastry blender until mixture resembles corn meal. Spoon about 1/2 cup mixture into each of 8 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 8 packages of Children's Cookie Mix. Each package makes 9 cookies.
To Use:
Raisin Chocolate Chip Cookies
1 package Children's Cookie Mix
2 teaspoons water
1 tablespoon raisins
1 tablespoon mini semi sweet chocolate chips
sugar
Preheat mom's oven to 350*, or follow directions for Easybake oven for baking cookies. In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape one teaspoon of dough at a time into a ball. Arrange on an ungreased cookie sheet. Butter bottom of a small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with
sugar-coated glass. Bake 10 to 12 minutes in mom's oven or as directed in
Easybake oven. Remove from oven. Cool on a rack. Each package of mix makes about 9 cookies.
CHILDRENS LEMON OR WHITE CAKE MIX
FOR CHILDREN'S OVEN
1 cup Sugar
1 1/2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Lemon Unsweetened Drink Powder -- (Kool-Aid)
1/3 cup Vegetable Shortening
In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup mixture into each of 10 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 10 packages Children's Lemon Cake Mix.
To Use:
1 pkg. Children's Lemon Cake Mix
4 teaspoons water
Preheat mom's oven to 375*. If using an Easybake oven, follow directions for baking cakes. Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth. Pour mixture into prepared pan. Bake 12 to 13 minutes in mom's oven or as directed in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan. When cool, frost with Children's White Frosting if desired. Serves 2 children.
Notes: Any flavor of Kool-Aid powder can be used for a wide variety of flavors. For a white cake mix, omit the powder. If you like, a drop or two of vanilla may be added at the time the cake is prepared.
CHILDRENS WHITE FROSTING MIX
2 cups Powdered Sugar -- sifted
3 tablespoons Non-fat Dry Milk -- powder
6 tablespoons Vegetable Shortening
In a medium bowl, combine icing sugar and milk powder. Stir with a wire whisk to blend. With a pastry blender, cut in shortening. Spoon about 1/3 cup mixture into each of 8 small containers or zip-lock bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 8 packages of Children's White Frosting Mix.
To Use:
1 pkg. Children's White Frosting mix
3/4 teaspoon water
In a small bowl, combine mix and water. Stir well with a spoon until smooth and creamy. Makes about 1/4 cup frosting. A drop or two of vanilla may be added if desired.
CHILI SPAGHETTI CASSEROLE
8 ounces spaghetti
1 pound lean ground beef
1 medium onion -- chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (15 oz) can chili with beans
1 (15 oz) can Italian style stewed tomatoes -- undrained
1-1/2 cups shredded sharp Cheddar cheese -- divided
1/2 cup sour cream
1-1/2 teaspoons chili powder
1/4 teaspoon garlic powder
Preheat oven to 350 degrees F. Spray 13- x 9-inch baking dish with cooking spray. Cook pasta according to package directions. Drain and place in prepared dish. Meanwhile, place beef and onion in large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat until beef is no longer pink, stirring to separate. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheese, sour cream, chili powder, and garlic powder. Add chili mixture to pasta; stir until pasta is well coated. Sprinkle with remaining
half cup cheese. Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before cutting into squares and serving. Yield: 8 servings.
CHINESE CHICKEN SALAD
8 won ton wrappers
Non-stick cooking spray
1 tablespoon sesame seeds
1 teaspoon sesame oil
1/2 each green, red and yellow bell pepper, julienned
1 cup (2 ounces) Chinese peas, ends and strings removed
1 small head (1 pound) Napa cabbage, quartered lengthwise, then thinly sliced crosswise
1/2 roasted chicken, skinned, boned and shredded (2 cups)
1/3 cup sliced almonds
4 green onions, including tops, thinly sliced
2 tablespoons coarsely chopped cilantro
Honey-lime dressing
1/4 cup honey
1/4 cup rice vinegar
2 tablespoons soy sauce
1 1/2 tablespoons lime juice
2 teaspoons vegetable oil
1 teaspoon sesame oil
Preheat oven to 375 degrees. Cut won ton wrappers into strips 1/4-inch wide. If layers of strips stick together, toss to separate. Place strips in a shallow baking pan. Lightly spray with cooking spray, and toss to evenly coat. Bake 6 to 8 minutes or until golden brown. Let cool; package airtight until ready to use.
Toast sesame seeds in a small frying pan over medium heat, shaking pan frequently, until fragrant and golden, 3 to 4 minutes. Remove from pan immediately to cool.
Heat sesame oil in a wide frying pan over high heat. Add bell peppers and stir-fry for 1 minute. Add Chinese peas and stir-fry 1 more minute or until vegetables are barely softened. Let cool.
Place cabbage, chicken, almonds, green onions, cilantro, sesame seeds and cooled vegetables in a large bowl. Cover and refrigerate until needed. Place dressing ingredients in a bowl and whisk to blend evenly.
Just before serving, toss salad ingredients. Pour over enough of the dressing to coat salad lightly and toss. Garnish with won ton strips. Pass remaining dressing at the table. Makes 6 (2-cup) servings.
CHOCOLATE TURTLE CHEESECAKE
1 (7 oz) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans -- divided
1 chocolate crumb pie crust
2 (3 oz) packages cream cheese -- softened
1/2 cup sour cream
1-1/4 cups milk
1 (3.9 oz) package instant chocolate pudding mix
1/2 cup fudge topping
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low
heat, stirring constantly, about 5 minutes, until smooth. Stir in 1/2 cup chopped pecans. Pour into piecrust. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top with remaining pecans. Chill, loosely covered, until serving time. Yield: 12 servings.
CREAMY FRUIT TARTS
1 cup Bisquick original baking mix.
2 tablespoons sugar
1 tablespoon stick margarine or butter, softened
2 3-ounce packages cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
1 1.2 cup assorted fruit slices or berries
1/3 cup apple or apricot jelly, melted
Heat oven to 375 degrees. Mix baking mix, 2 tablespoons sugar, the margarine and 1 package cream cheese in small bowl until dough forms a ball. Divide into 6 parts. Press
each part dough on bottom and up 3/4 inch sides of 6 tart pans, 4 1/4x1 inch or 10 custard cups. Place on cookie sheet. Bake 10-12 minutes or until light brown; cool on
wire rack. Remove tart shells from pans. Beat remaining package cream cheese, 1/4 cup sugar and sour cream until smooth. Spoon into tart shells, spreading over bottoms.
Top each with about 1/4 cup fruit. Brush with jelly. Yield: 6 Servings
DUTCH GOUDA FONDUE
1 1/2 cups Dutch beer, dry white wine or hard apple cider at room temperature
2 tablespoons liqueur (Kirsch, cognac or brandy)
1 medium sized garlic clove, peeled and chopped
1 pound Gouda cheese, rind or wax removed, grated or finely chopped
3 tablespoons cornstarch
1/2 teaspoon nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
1 loaf day-old French or Italian bread, cubed
Combine beer and liqueur in large saucepan. Add garlic and bring to simmer over medium heat. Simmer 1 minute; remove and discard garlic. Combine cheese and cornstarch in large mixing bowl and toss until well mixed. Gradually add cheese mixture to beer a handful at a time, allowing each addition to melt completely before adding next. Continue adding cheese and stirring until all is incorporated, about 3-5 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when it's creamy and easily coats the back of a spoon. Stir in nutmeg, pepper, Worcestershire sauce and Tabasco. Pour fondue into 2-quart fondue pot over warmer. Serve with bread cubes for dipping.
EASY APPLE DUMPLINGS
6 apples -- peeled and cored
3 tablespoons raisins
3 tablespoons nuts - chopped
1/2 cup sugar
1/2 cup water
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 cup biscuit mix
1 tablespoon sugar
1 tablespoon margarine -- melted
1/4 cup milk
Heat oven to 425 degrees F. Grease baking dish, 12- x 8- x 2-inch. Arrange apples closely together in dish. Mix raisins and nuts; fill each apple. Pour water over apples. Mix 1/2 cup sugar, the brown sugar, and cinnamon; sprinkle over apples. Bake 20 minutes. Mix remaining ingredients until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 8 to 10 times. Roll into rectangle, 11- x 7-inches; place over hot apples. Cut small criss-cross in dough on top of each apple. Bake until brown, 20 to 25 minutes. Spoon sauce over top and
serve with ice cream. Yield: 6 servings.
EASY BAKE BROWNIES
2 1/2 tablespoons Sugar
1 teaspoon Vegetable Oil
1/8 teaspoon Vanilla
4 teaspoons Chocolate Syrup
2 teaspoons Flour -- plus
1 tablespoon Flour
Sir together sugar, oil, vanilla, chocolate and flour until the batter is smooth and chocolate colored. Pour batter into greased and floured pan. Bake 15 minutes. When cool, cut them into wedges or little squares. Makes 6 wedges or 1/2 inch squares.
FISH SAUCE DIP (NUOC MAM CHAM)
1 1/2 cup water
3 tablespoons rice or white vinegar
3 tablespoons lime juice
5 tablespoons sugar
2 cloves garlic, minced or crushed
1 red chili pepper, seeded and finely chopped
1/3 cup pure fish sauce (nuoc mam)
Combine all ingredients and stir. Left over seasoned fish sauce stores well in the refrigerator for up to one month.
FONTINA AND MELON SALAD
1-1/2 cups large bow tie pasta (about 6 ounces)
2 cups cantaloupe and/or honeydew melon chunks
1 cup cubed fontina or Swiss cheese (4 ounces)
1/3 cup bottled nonfat poppy seed salad dressing
1 to 2 tablespoons snipped fresh mint
2 cups watercress, stems removed
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
In a large bowl toss together pasta, cantaloupe, and cheese. Combine salad dressing and mint; pour over pasta mixture, tossing gently to coat. Serve immediately or cover and chill up to 24 hours. To serve, stir watercress into pasta mixture. If desired, serve salad in melon shells. Servings: Makes 4 side-dish servings
GARDEN PATCH PIZZA
2 cups Flour
1 cup Whole Wheat Flour
1 package Active Dry Yeast -- Rapid Rise
1 1/2 teaspoons Salt
1 cup Water, very warm (110-130 degrees F)
2 tablespoons Olive Oil
3/4 cup Spaghetti Sauce
2 cups Mozzarella Cheese -- shredded
3 cups Vegetables -- sliced thin *see suggestion
1 2-ounce jar Pimentos -- sliced and drained
1/2 cup Parmesan Cheese -- grated
*Vegetable suggestions: Onions, Peppers, Broccoli, Tomatoes, Olives, etc.
In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast and salt. Stir water and oil into dry ingredients. Mix in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 5 minutes. Cover and let rest 10 minutes. Roll dough to fit bottom and sides of greased 10- × 15-inch baking pan. Spread sauce on dough. Top with remaining ingredients. Bake on lowest oven rack at 450 degrees F for 20 minutes or until crust is golden.
GLAZED BABY BACK RIBS
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
6 pounds baby back pork ribs
1 jar (10.5 ounces) hot pepper jelly
2 tablespoons lime juice
2 tablespoons chopped pickled jalapeno peppers
from a jar
Prepare grill for indirect heat. In small bowl, combine cumin, garlic powder, salt and pepper; rub over both sides of ribs. Place ribs directly over coals; sear 2-3 minutes per side. Move ribs to indirect-heat side of grill. Cover; cook 1-1/2 hours, turning ribs every 30 minutes. Meanwhile, in bowl combine jelly, juice and jalapenos; set aside. Brush top of ribs with 1/2 of jelly mixture; continue cooking until tender, about 10 minutes. Brush ribs with remaining glaze; cook until glaze is set, about 5 minutes. Yield: 6 servings
GRILLED SOURDOUGH CHEDDAR MELT
2 teaspoons butter or 1 stick margarine
Cooking spray
2 cups coarsely chopped onion
1 pound ground round
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 ( 3/4-ounce) slices 2 percent reduced-fat processed sharp cheddar cheese
8 (1 1/2-ounce) slices sourdough or white bread
Over medium-high heat melt 1 teaspoon butter in large non-stick skillet coated with cooking spray. Add onion and cook 4 minutes or until golden brown, stirring frequently. Reduce heat. Cook 10 minutes or until tender, stirring occasionally. Set aside.
Preheat broiler. Combine beef, pepper and salt in a medium bowl. Divide beef mixture into 4 equal portions, shaping each into a 1/4-inch thick oval patty. Place patties on broiler pan coated with cooking spray; broil 4 minutes on each side or until done.
Place 1 cheese slice over each of 4 bread slices. Top each slice with 1 patty and 3 tablespoons onion mixture. Cover with remaining bread slices. Over medium heat, melt 1/2 teaspoon butter in pan coated with cooking spray; add 2 sandwiches to pan. Cook 4 minutes on each side or until browned and cheese melts. Repeat procedure with 1/2 teaspoon butter and remaining sandwiches. Serves 4
HAWAIIAN CHICKEN KABOBS
1/3 c Lime juice
1 tb Honey
12 Pearl onions, peeled
1 Papaya, peeled (seeded and cut into 2 inch pieces)
1 tb Vegetable oil
6 4-ounce boneless, skinless chicken breast halves
(cut into 1 1/2 inch pieces)
1 Lg green pepper (cut into 2 inch pieces)
1 1/2 c Fresh pineapple chunks
Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in refrigerator 8 hours or overnight, stirring occasionally.
Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade. 6 Servings
HERBED PITA TOASTS WITH FETA CHEESE
4 pita bread rounds
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 teaspoons dried oregano
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 8-ounce block feta cheese
Heat oven to 350 degree. Place pita rounds on a baking sheet and brush with olive oil. Sprinkle with oregano, salt and pepper.
2. Bake until crispy and lightly golden, about 10 minutes. Remove from oven and break pitas in half. Slice feta cheese, drizzle with olive oil, and serve with herbed pita halves. Serves 4.
HERBED SPAETZLE
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
3 large eggs
1/3 cup whole milk
1 teaspoon vegetable oil
1/4 cup coarsely chopped fresh dill
1/4 cup coarsely chopped spinach leaves
1 tablespoon coarsely chopped fresh chives
2 tablespoons cold unsalted butter
Pepper, to taste
Bring a large pot of salted water to a boil. Fill large bowl with cold water. Stir together flour and salt. Whisk together eggs and milk, then whisk into flour until batter is smooth.
Working over boiling water, force one third of batter through a spaezlemaker or large holes of a food mill. As dumplings float to surface, transfer them to bowl of cold water with a slotted spoon. Make 2 more batches in same manner. Drain dumplings well and toss with oil.
Pulse dill, spinach, chives and 1 tablespoon butter in food processor until paste forms. Heat remaining tablespoon butter in large non-stick skillet over moderately high heat until foam subsides, then saute dumplings, stirring, until golden. Add herb butter and saute, stirring, until dumplings are coated and heated through. Season with salt and pepper. Serves 2
HOMEMADE CROUTONS
Sprinkle these crispy golden bread cubes over soups or salads.
2 cups cubed sourdough bread or rye bread
2 tablespoons margarine or butter, melted
1/2 teaspoon Italian seasoning, crushed
Spread sourdough or rye bread in a single layer in a shallow baking dish. Stir together melted margarine or butter and Italian seasoning; pour over bread cubes. Bake in a 400 Degree F. oven for 5 minutes. Stir; bake 5 to 10 minutes more or until crisp and brown.
Makes 2 cups (eight 1/4-cup servings)
IRISH STEW
Stew Beef
Potatoes peeled and cut into large chunks
Carrots
1 Large Onion
Salt & Pepper to taste
Add, if desired:
Frozen peas
Garlic
Worcestershire sauce
A1 sauce
In a large stock pot brown the beef. Cover with water and add onion (peel outside and cut off both ends) bring to boil then simmer for about half hour. Peel carrots, cut into large chunks and add to stew (add more water if necessary). When carrots are about half cooked add potatoes.
The tradition of stew is that you use up whatever you have. So, you can add anything else that strikes your fancy. Nothing is measured; you add enough to make extra to either freeze or eat left over and it is made to taste. Once the stew has been simmered and all the veggies are cooked you can thicken the stew with flour and water if desired Serve with a hearty bread. Some fancy restaurants serve in "Bread Bowls".
Erin go bragh good luck,
ITALIAN FRENCH TOAST
3 eggs
6 oz milk
1 tsp parsley flakes
pinch of garlic powder
8 slices white bread
8 slices mozzarella
oil for frying
Mix eggs, milk, parsley and garlic. Place 2 slice of mozzarella between two slices of bread to make 4 sandwiches, dip each sandwich in egg mixture and fry in oil over medium heat until golden brown. Serve warm. Quarter the sandwiches and you have an appetizer for four, or as a side dish.
ITALIAN SCALLOPED POTATOES
4 med. potatoes, (about 1 1/4 lbs.) thinly sliced (about 4 Cups)
1 med. onion, chopped (about 1/2 Cup)
1 Cup (4 oz.) shredded mozzarella cheese
1/4 Cup grated parmesan cheese
1 10 3/4 can condensed cream of mushroom soup
1/4 Cup milk
1/2 tsp. Italian seasoning, crushed
1/4 tsp. garlic powder
In greased 1 1/2 quart casserole dish, arrange half the potatoes and half the onion. Sprinkle with half the mozzarella cheese and half the parmesan cheese. Repeat
in layers. Heat oven to 400 degrees. In small bowl, combine soup, milk, Italian seasoning and garlic powder; spoon over potato mixture. Cover; bake 1 hour.
Uncover; bake 10 minutes more or until potatoes are tender. Serve.
JOE'S POTATO BAKE
4 large potatoes
2 Tbsp. butter
Salt
6 Tbsp. grated cheddar cheese
1 Cup milk
1 tsp. salad herbs or chopped chives
Peel the potatoes and slice very thin. Use 1 Tbsp. of the butter to butter a shallow baking dish. Arrange an even layer of half the potatoes in the dish. Lightly sprinkle the potatoes with salt. Cover with 3 Tbsp. of the cheese. Spread remaining potatoes over the cheese. Lightly sprinkle with salt. Cover with remaining cheese. Pour milk over the top. Dot with remaining butter. Sprinkle with the herbs. Bake at 450 degrees for about 45 minutes or until potatoes are tender and browned.
KEY LIME PIE
6 egg yolks
1 3/4 cups sweetened condensed milk
1 1/2 teaspoons freshly grated lime peel
3/4 cup lime juice -- plus 2 tablespoons
1 graham cracker pie crust, 9 inch
Preheat oven to 350 degrees F. Beat egg yolks in a large bowl with an electric mixer on medium speed until thick and creamy, about 3 minutes. With mixer on low speed, add sweetened condensed milk, lime peel, and lime juice and beat until well blended. Pour into pie crust. Bake at 350 degrees F. for 30 to 35 minutes or until filling is set. Cool on wire rack no longer than 30 minutes, then refrigerate 4 hours. Top with fresh whipped cream and garnish of your choice. Yield: 8 servings.
KULICH
(Russian Easter bread)
1 tablespoon active dry yeast
1/4 cup warm water (105-115 degrees)
1/2 cup warm milk (105-115 degrees)
1/3 cup sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1 1/2 tablespoons grated lemon peel
2-3 cups flour
2 beaten eggs
1/2 cup toasted slivered almonds
1/2 cup chopped candied mixed fruit
For icing:
1/4 cup confectioner's sugar
1/2 tablespoon lemon juice
Dissolve yeast in warm water. Set aside for 5 minutes. Combine warm milk, sugar, butter, vanilla, almond extract, cardamom, salt and lemon peel in large bowl. Add 1 1/2 cups flour, yeast mixture and eggs. Mix thoroughly. Add almonds and candied fruit. Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth, about 10 minutes. Place in greased bowl, turning to coat top of dough. Cover; let rise in warm place until double, about 1 1/2 hours. Punch down dough. Shape into ball; try to get a nicely rounded top. Place in well-greased one-pound coffee can or in well-greased 1 1/2-quart casserole. Cover; let rise in a warm place until double, about 45 minutes. Bake in preheated 350-degree oven for 35 to 40 minutes or until done. Remove from pan. Cool on wire rack. Mix thoroughly confectioner's sugar and lemon juice. Spoon icing over top of kulich, allowing to drip down sides. If you wish, spell ``XB'' with additional candied fruit.
LEMON BRAISED SEA BASS WITH STAR ANISE
and baby spinach
4 sea bass fillet pieces (4 to 6 ounces each)
Salt and freshly ground white pepper
2 teaspoons olive oil
1/3 cup finely diced fennel bulb
1/4 cup finely diced celery root
1/4 cup finely diced carrot
2 cloves garlic, minced
4 star anise (see Note)
1/4 cup freshly squeezed lemon juice
1 1/2 cups water
1/3 cup finely diced cucumber
1/3 cup finely diced tomato
2 tablespoons finely diced apple
4 cups lightly packed baby spinach leaves
1 tablespoons extra-virgin olive oil
Pinch mild cayenne pepper
2 tablespoons chopped parsley
2 tablespoons chopped chives
Preheat oven to 475 degrees. Season fish fillets with salt and pepper and set aside. Heat olive oil in a large ovenproof skillet or sauté pan over medium-high heat. Add fennel, celery root, carrot, garlic and star anise and cook, stirring, until vegetables are tender and slightly caramelized, 4 to 5 minutes. Add lemon juice and cook 1 minute, stirring to scrape up flavorful bits stuck to skillet. Set fish on top of vegetables, add water and cover pan. Put pan in oven and bake until fish is just cooked through, 6 to 9 minutes, depending on thickness of fish pieces. Take pan from oven and use slotted spatula to transfer fish to warm plate. Cover with foil to keep warm.
Add cucumber, tomato and apple to skillet, bring to boil and boil until slightly thickened, about 2 minutes. Add spinach, extra-virgin olive oil and cayenne, with salt and pepper to taste. Cook, stirring, just until spinach wilts, about 1 minute.
Spoon vegetables and braising liquid into 4 shallow soup bowls or rimmed plates and arrange fish on top. Set a piece of star anise on top of each fish fillet, sprinkle parsley and chives over all and serve right away. Note: Star anise is available in Asian markets or on the spice aisle of large supermarkets.
LIGHT CHOCOLATE MINT PUDDING
1/2 cup sugar
1/3 cup unsweetened cocoa
1/4 cup cornstarch
3 cups 1% low-fat milk
1 tablespoon creme de menthe
1 teaspoon vanilla extract
3 peppermint candy pieces -- coarsely crushed
Combine first 3 ingredients in a medium saucepan. Gradually add milk, stirring with a wire whisk until smooth. Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until mixture is thickened. Remove from heat; stir in liqueur and vanilla. Spoon mixture into individual dessert dishes. Cover and chill thoroughly. Just before serving, sprinkle evenly with crushed peppermint candy. Yield: 7 servings.
LOW FAT TIRAMISU CHEESECAKE
2 pk (8 ounces ea) fat-free cream cheese
1 pk (4 ounces) sugarfree instant vanilla pudding mix
2/3 cup dry milk powder
1 cup cold coffee
1 teaspoon Brandy extract
3/4 cup Cool-Whip Lite
1 (6 ounce) prepared chocolate pie crust
2 tablespoons unsweetened cocoa
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and coffee. Mix well using a wire whisk. Blend in brandy extract and 1/4 cup Cool Whip Lite. Spread mixture into pie crust. Evenly drop remaining Cool Whip Lite by tablespoon to form 8 mounds. Sprinkle chocolate chips over top. Refrigerate for at least 1 hour. Cut into 8 servings.
NO BAKE CHERRY CONFETTI PIE
1 (14 oz) can sweetened condensed milk
1 (8 oz) can crushed pineapple -- undrained
1-1/2 cups miniature marshmallows
1/2 cup coconut flakes
1/2 cup pecans -- chopped
1 (21 oz) can cherry pie filling
12 ounces frozen whipped topping -- thawed
2 pie crusts (9 inch) -- baked
Combine first 5 ingredients. Stir in pie filling. Fold in whipped topping.Spoon into pie shells; chill 1 hour before serving. Yield: 20 servings (two 9-inch pies).
PEACHES AND CREAM ROLL
The secret to easy-to-roll sponge cake is using pancake mix in the batter.
3 eggs
1/4 teaspoon salt
1/4 teaspoon vanilla
3/4 cup granulated sugar
3/4 cup packaged complete buttermilk pancake mix
1 tablespoon light or dark rum
4 large peaches peeled, pitted, and chopped (4 cups) or one
16-ounce package frozen unsweetened peach slices, thawed,
drained, and chopped
1 cup whipping cream
1/2 cup granulated sugar
Grease and flour a 15x10x1-inch jelly-roll pan; set aside. In a large mixing bowl beat eggs, salt, and vanilla with an electric mixer on high speed about 4 minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4
to 5 minutes or until light and fluffy. Add pancake mix; beat on low speed just until combined. Spread batter in prepared pan. Bake in a 400 degree F. oven for 8 to 10 minutes or until golden and cake springs back when lightly touched near center.
Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack.
Meanwhile, add rum to peaches; set aside. Beat together whipping cream and 1/2 cup granulated sugar until stiff peaks form. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with powdered sugar. Cover and chill until serving time, for up to 2 hours. Servings: 10
PORK MEDALLIONS
with pecan Brussels sprouts
Serves 4
1 tablespoon canola or vegetable oil
2 pork tenderloins, 12 ounces each
Salt and freshly ground black pepper
1 1/4 pounds Brussels sprouts
1/3 cup port wine
1/3 cup Dijon mustard
1/3 cup fat-free, reduced-sodium chicken stock
1/3 cup pecans
2 tablespoons butter
Put oil in a large, heavy skillet or saute pan (preferably non-stick) over medium heat. Beginning at the thick end, cut each tenderloin crosswise into 2-inch-wide pieces, except for the last piece on each tenderloin, where it narrows. This piece will be longer and flatter. Fold this piece in half and secure it with a toothpick so it is about the same thickness as the others. Press cut side of other pieces somewhat flat with the heel of your hand. Season with salt and pepper. Add pork to skillet. Increase heat to medium-high and cook for 4 minutes.
Put 2 teaspoons salt and 3 cups hot water in a large saucepan. Cover and put over high heat. Trim bottoms of Brussels sprouts, remove any withered or yellowed outer leaves, and halve unless small. When water boils, put Brussels sprouts into saucepan. Cover and cook 7 minutes, or until Brussels sprouts are tender enough to be easily pierced by tip of knife.
Meanwhile, turn pork over, lower heat to medium and cook 4 minutes. Meat should still have a bare hint of pink inside. While meat cooks, mix port, mustard and chicken stock in small bowl. Coarsely chop pecans.
Add port mixture to skillet. Cover and bring to boil over high heat. Then uncover and remove pork to platter. Stir sauce to mix well and let reduce just until lightly thickened. Pour sauce over pork.
While sauce thickens, drain Brussels sprouts in colander. Put butter and pecans in saucepan over medium-high heat. Add Brussels sprouts and stir gently 1 minute. Serve Brussels sprouts with pork
PORK TENDERLOIN
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon crushed marjoram
1 (6 pound) pork tenderloin
4 medium tart apples - cored and cut into 1 inch chunks
1 large red onion - cut into 1 inch chunks
3 tablespoons brown sugar
1 cup apple juice
2/3 cup real maple syrup
Combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover and refrigerate roast for several hours or overnight. Preheat oven to 325 degrees. Place roast in a shallow roasting pan and bake for 1 to 1 1/2 hours. Drain fat. Mix apples and onion with brown sugar. Spoon around roast and continue to cook for 1 hour more or until the internal temperature of the roast is 160 degrees. Transfer the roast, apples and onion to a serving platter and keep warm. Skim excess fat from meat juices. Pour drippings into a heavy skillet. Stir in apple juice and syrup. Cook and stir over
medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast and serve with gravy. Yield: 8 servings
POTATO CHOCOLATE SPICE CAKE
2 cups All-purpose Flour, sifted
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
1 tsp. Allspice
1 cup Butter or Margarine
2 cups Granulated Sugar
4 large Eggs
2 squares Unsweetened Chocolate, melted
1 tsp. Vanilla Extract
1 cup prepared Instant Mashed Potatoes, cold
3/4 Buttermilk
Pre-heat oven to 375- F degrees. Grease a 9-inch by 13-inch baking pan; set aside.
In a large mixing bowl, sift together the flour, baking soda, salt, cinnamon, and allspice.
In a separate mixing bowl, cream together butter or margarine and sugar. Add the eggs one at a time, mixing thoroughly after each addition. Add melted chocolate, vanilla, and mashed potatoes, and blend well.
Blend the wet ingredients into the dry. Pour the cake batter into the prepared baking pan. Bake for 45 minutes, or until a cake tester may be cleanly removed from the center of the cake. Let cool in the pan; slice to serve.
RASPBERRY CHICKEN
2 teaspoons vegetable oil
16 ounces chicken breast halves without skin
1/4 cup raspberry jam (seedless)
2 tablespoons orange juice
Heat oil in large nonstick skillet over medium heat until hot. If desired, season chicken with salt and ground black pepper; add to skillet. Cook 10 to 12 minutes or until chicken is fork tender and juices run clear, turning once. Add raspberry jam and orange juice; stir until melted. Bring to a boil. Boil 1 to 2 minutes or until slightly thickened. Serve sauce over chicken. Yield: 4 servings.
SAUERBRATEN MEATBALLS
1 pound ground beef
1/2 cup finely chopped onion
1 egg -- slightly beaten
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1-1/2 tablespoons butter or margarine -- melted
1/2 cup wine vinegar
1/2 cup water
3 tablespoons brown sugar
8 gingersnaps -- coarsely crumbled
8 whole clove
6 peppercorns -- crushed
1 bay leaf
1/2 cup sour cream
Combine ground beef, onion, egg, salt, and black pepper; mix well. Shape into 1-1/2-inch meatballs. Brown meatballs in butter in a large skillet over medium heat; drain well. Combine remaining ingredients except sour cream; mix well. Pour over meatballs; cover and cook over low heat for 30 minutes. Remove meatballs to a serving platter; keep warm. Strain sauce; stir in sour cream, and pour over meatballs. Yield: 4 servings.
SCALLOPED POTATOES
8 large potatoes (thinly sliced)
1 can cream of chicken soup
1 can cheddar cheese soup
1 can milk
Slice potatoes in 1/4 inch slices. Mix soup and milk. Layer potatoes and soup mix. Top with soup mix. Bake 45 minutes or until potatoes are tender at 350 degrees.
SHRIMP IN LEMON GARLIC SAUCE
1 pound large shrimp -- peeled and deveined
1 1/2 cups milk
2 egg yolks
1 1/2 tablespoons lemon juice
1 tablespoon finely chopped fresh parsley
3 cloves garlic -- crushed
2 teaspoons chopped chives
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon ground red pepper
1/3 cup butter -- melted
1 cup vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Place shrimp in a shallow pan; cover with milk. Let stand in refrigerator for 20 minutes. Position knife blade in food processor bowl; add next 8 ingredients to bowl, and top with cover. Process 30 seconds or until well mixed. With processor running, add butter through food chute; process 1 minute or until sauce is thickened. Set aside. Heat oil in a large skillet to about 375 degrees F. Combine flour, salt and pepper. Drain shrimp and
dredge in flour mixture. Fry shrimp in hot oil until golden brown, turning once; drain. Arrange shrimp in 4 baking dishes and top with sauce. Broil shrimp 30 to 45 seconds. Yield: 4 servings.
SHRIMP ROLLS (GOI CUON)
1 package (12 ounces) dried spring rolls wrapper (rice paper)
1 package (10.58 ounces) fine rice vermicelli
1 pound cooked shrimp
1 pound cooked pork
1 head butter lettuce
1 cucumber, thinly sliced
Bean sprouts and fresh herbs such as Vietnamese purple basil (la que), polygonum,
mint, perilla leaves and Asian chives
1 jar (15 ounces) Koon Chun Hoisin Sauce
1/4 cup corn starch
2 cups water
Chopped peanuts, to taste
Minced garlic, to taste
Minced chili pepper or chili pepper flakes, to taste
Bring a gallon of water to a rolling boil. Cook the rice vermicelli in the water for 5 to 7 minutes, cool and drain. Let sit for at least 10 to 15 minutes before using. Thinly slice cooked pork. Soften rice paper in warm water. Let rest on kitchen towel until soft and flexible. Place butter lettuce leaf, fresh herbs, vermicelli, cucumber, chives, pork and shrimp on the rice paper. Roll up firmly. To prepare dipping sauce, mix water and corn starch in a small sauce pan, Bring to a soft boil on medium heat until mixture thickens. Pour in hoisin sauce. Mix well. Add fish sauce and rice vinegar to taste. Serve the shrimp rolls with dip garnished with chopped roasted peanuts. minced garlic. 8-10 srv.
SIX LAYER DIP
1 can (15 ounces) black beans, drained and rinsed
1-1/2 cups salsa from a jar, divided
1 container (8 ounces) guacamole, 1 cup
1-3/4 cups shredded Mexican cheese blend (7 ounces), divided
1 can (5-3/4 ounces) drained large ripe pitted olives, sliced, about 1 cup
Tortilla chips
Preheat oven to 350o. In bowl mash beans until chunky. Stir in 1/2 cup salsa until combined. Spread mixture evenly over bottom of oven-proof 6-cup glass bowl. Spoon guacamole over beans. Sprinkle with 3/4 cup cheese. Top with remaining salsa. Arrange olives over salsa; sprinkle with remaining cheese. Bake until cheese melts and begins to brown slightly, about 15 minutes. Serve with chips Yield: 6 cups
SOUTHWEST CHICKEN SALAD
1 package (1.25 oz.) McCormick(r) Taco Seasoning
1/4 cup oil
1/4 cup water
1/4 cup lemon juice
1 1/2 pounds boneless, skinless chicken breast halves
8 cups torn lettuce
Suggested Toppings: salsa, sour cream, shredded cheddar cheese, black olives
In glass dish or plastic bag, combine Taco Seasoning with oil, water and lemon juice. Add chicken breasts, turning to coat all sides. Marinate 20 min. Broil or grill marinated chicken 7-10 minutes per side or until done. Cut chicken into thin slices. Divide lettuce evenly among four large salad plates. Top each serving with 1/2 chicken breast, sliced, and garnished with choice of toppings.
SPARKLING FROSTING
4 teaspoons Vegetable Shortening
2/3 cup Powdered Sugar
1/4 teaspoon Vanilla
2 teaspoons Milk
Colored sugar crystals for decoration
In a small bowl, mix together shortening, powdered sugar, vanilla and milk until smooth and creamy. Spread 2 tsp. of frosting on top of 1st layer. Add 2nd layer and continue frosting. Sprinkle with colored crystal sugars. Frosts a 2 layer cake.
SPECIAL K COOKIES
1 cup unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 cups Special K cereal (or raisin bran or other flaky cereal)
Preheat oven to 350 degrees. In a mixer, or with electric mixer, cream butter and sugar until fluffy. Beat in vanilla and set aside.
In a separate bowl, sift together flour and baking powder. Stir flour mixture into butter mixture until thoroughly blended. Gently stir in cereal. Drop dough by teaspoons onto baking sheet, allowing a few inches between cookies. Bake until lightly browned around edges, 10 to 13 minutes. Let cookies sit on baking sheet for a minute or two before transferring them to cake rack to cool.
SPICY FRUIT CUP
1 8-ounce can pineapple chunks (juice-pack), undrained
1/2 cup orange juice
2 tablespoons dry white wine (optional)
1/8 teaspoon ground cinnamon
Dash ground nutmeg
2 medium oranges, peeled and sectioned
1 medium pear, cored and sliced
1 cup fresh strawberries, halved
In a mixing bowl combine the undrained pineapple, orange juice, wine (if desired),
cinnamon, and nutmeg. Carefully stir in the oranges, pear, and strawberries. Cover and
refrigerate for at least 1 hour or up to 4 hours. Servings: 4 to 6
STIR FRIED RICE WITH ORIENTAL VEGETABLES
1 cup sliced fresh shiitake, oyster, or button mushrooms
1/4 cup reduced-sodium chicken broth or beef broth
1 cup Chinese long beans or fresh green beans, cut into 1-inch pieces
1 cup sliced bok choy
1 cup sliced carrots
2 teaspoons grated gingerroot
2 cloves garlic, minced
4 green onions, bias-sliced into 1-inch pieces
1 cup bean sprouts
2 cups cold cooked long grain white or brown rice
2 tablespoons light soy sauce
1 tablespoon water
Green onion fans or curls (optional)
Trim stems from mushrooms and discard. Slice mushrooms; set aside.
Heat broth in a large nonstick wok or skillet. Add beans, bok choy, carrots, gingerroot, and garlic to wok; cook and stir for 3 to 4 minutes or until crisp-tender. Add green onions and sprouts to wok; cook and stir for 2 minutes. Add mushrooms to wok; cook and stir for 1 minute more. Add rice, soy sauce, and water to wok; cook for 2 minutes more or until heated through. If desired, garnish with green onion fans or curls. Serves 4.
TANGY BROCCOLI SALAD
1 cup fat-free mayonnise
2 tablespoons sugar
2 tablespoons vinegar
1 medium bunch broccoli, cut into flowerets (about 6 cups)
4 cups loosely packed torn spinach
1/2 cup thinly sliced red onion
1/4 cup bacon bits
1/4 cup raisins
Mix dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate 1 hour or more. 10 Servings
THUMB PRINT COOKIE MIX
1 tablespoon Powdered Sugar
2 tablespoons Margarine
1/4 teaspoon Vanilla
1/2 teaspoon Water
1/4 cup Flour
Your favorite jelly
Stir together powdered sugar, margarine, vanilla, water and flour until the flour disappears. Roll the dough between your fingers and make 12 small balls, 1/2 inch each. Place a few balls at a time on an ungreased sheet or pan with space between them. Press your thumb into the middle of each ball to make a thumb print. Bake 10 to 12 minutes, then remove. Repeat until all the cookies are baked. When the cookies are cool, fill each thumb print with jelly. Makes 12 cookies.
TURKEY TETRAZINI
8 ounces spaghetti
14-1/2 oz (1 can) lowfat chicken broth
8 ounces fresh mushrooms -- sliced
1 cup evaporated skim milk
3 tablespoons cornstarch
3 tablespoons dry sherry
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2-1/2 cups turkey breast -- cooked and chopped
3 tablespoons grated Parmesan cheese
Cook pasta according to package directions; drain and set aside. Meanwhile, preheat oven to 375 degrees F. Bring the broth to a boil in a medium saucepan. Add the mushrooms. Simmer, uncovered, about 4 minutes or until tender. Stir the milk into the mushroom mixture. In a custard cup stir together the cornstarch and sherry until smooth. Stir the cornstarch mixture into the mushroom mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute more. Remove the saucepan from the heat. Stir in the salt and pepper. Then stir in the turkey. Add the pasta and toss until well coated. Transfer the pasta mixture to a shallow 3-quart
casserole. Sprinkle with the Parmesan cheese. Bake for 20 to 30 minutes or until golden brown and bubbly. Yield: 6 servings.
VIETNAMESE PANCAKE (BANH XEO)
1 package (12 ounces) Vietnamese pancake ready mix (Bot Banh Xeo)
3 1/2 cups water
1 cup coconut milk (Chaokoh brand)
1 pound raw shrimp or small salad shrimp
1 pound pork
1 cup oil
7 ounces peeled split mung beans
1 yellow onion and 1 bunch of green onions
1 pound bean sprouts
1 head of butter or green leaf lettuce
1 bunch of Vietnamese fresh herbs like mint (rau thom), polygonum (rau ram), perilla leaves (la tia-to) or Asian chives (he)
Mix the packaged mix together with the water, coconut milk and finely sliced green onion. Put aside for at least 15 minutes. Steam the mung beans until cooked, about 20 to 25 minutes.
Slice the pork into thin strips. Peel the raw shrimps, devein and split them in half. Salad shrimp are already prepared for use. Heat a frying pan on medium high until very hot, then fry 2 tablespoons of pork with tablespoon of oil until pork is cooked through. Add 2 tablespoons of shrimp and a few slices of yellow onion. Fry until well done, about 2 minutes. Pour 1/3 cup of batter over filling, spreading it evenly around bottom of the pan. Add 2 tablespoons of mung beans to the pancake and a handful of bean sprouts. Add 1 tablespoon of oil and cook pancake to a crispy, golden color.
Gently fold the pancake in half like an omelet. Slide the pancake out onto a plate. Serve immediately with prepared nuoc mam dip (see recipe), lettuce leaves and fresh herbs.
To eat: Tear off a small amount of pancake and place on one lettuce leaf with some fresh herbs. Roll the lettuce and dip the roll in the nuoc mam. Garnish with red chili slices if desired. Serves six to eight.
ZESTY POTATO SALAD
1 lime
2 pounds commercially prepared potato salad,
preferably made with red skinned potatoes
1 red or green pepper, diced, about 1 cup
2 tablespoons chopped fresh cilantro
1 medium jalapeno pepper seeds removed and
chopped, about 2 teaspoons
1 teaspoon ground cumin
Grate 1 teaspoon zest and squeeze juice from lime into large bowl. Stir in potato salad, pepper, cilantro, jalapeno and cumin until well combined. Cover and refrigerate until ready to serve. Yield: 6 servings
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SHALOM FROM SPIKE & JAMIE
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