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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).

ALL DAY CHICKEN 03

APPLE CREAM TART 03

APPLE LASAGNA 04

APPLES AND HONEY INFORMATION 05

APRICOT ALMOND UPSIDE DOWN CAKE 06

BBQ RIBS WITH PEANUT CHIPOTLE SAUCE. 06

BEEF ZITI CASSEROLE 07

BEST BUTTERMILK BISCUIT MIX 07

BEST EVER PIZZA CRUST 08

BRAN MUFFINS 09

CALIFORNIA HOT CHICKEN SALAD 09

CARROT SALAD 10

CHICAGO DEEP DISH PIZZA CORNMEAL CRUST 10

CHICKEN CACCIATORE 12

CHICKEN PACKETS 12

CHINESE STIR FRY 13

CONDOR CREAM CHEESE POUND CAKE 13

CORNBREAD CASSEROLE 14

CORNED BEEF AND CABBAGE DINNER 14

CROCKPOT APPLE BUTTER 15

CRUNCHY CORN BRITTLE 15

DOUGH ENHANCER 15

EASY TRAIL BARS 16

FAST BLACK BEAN CHILI 16

GLAZED BABY CARROTS 17

GREEK PASTA SALAD 17

GRILLED CLAM AND MUSSEL PASTA 17

GRILLED GARLIC BASTED CHICKEN 18

GRILLED SHRIMP TORTILLA ROUNDS 18

HEARTY VEGETABLE STEW 19

HEINZ 57 SAUCE 19

HERBED BISCUITS 20

HOT CHICKEN SALAD SANDWICH 20

HOT CHICKEN SALAD II 20

HOT CHICKEN SALAD III 21

HOT CHICKEN SALAD IV 21

HOT CHICKEN SALAD 21

HOT TUNA PASTA SALAD 21

IRISH COFFEE ICE CREAM 22

NACHOS SUPREME 22

NO BAKE FUDGE BROWNIES 23

NOODLE KUGEL 23

OVEN CHICKEN SALAD 23

PASTA WITH ASPARAGUS SALAD 24

PEARS BAKED IN MOLASSES 24

PIZZA DOUGH AND SUGGESTIONS FOR TOPS 24

PORK ROAST WITH ROSEMARY RUB 25

RASPBERRY BARS 26

RED HOT MARINATED CHICKEN SKEWERS 27

ROSEMARY ROASTED POTATOES 27

SALMON CASSEROLE 27

Solution to clean fruits and vegetables 28

SOURDOUGH STARTER etc 28

SPICY CHICKEN WINGS 29

STEW OF THE SOUTHWEST 29

SUN DRIED TOMATO ROSEMARY BREAD 30

SUNDRIED TOMATO AND MOZZARELLA BREAD 30

TATER TOT HOT DISH 31

TENDER POTATO ROLLS 31

TRADITIONAL SPAGHETTI AND MEATBALLS 32

VEGGIE WEDGIES 33

YOGURT CILANTRO SAUCE 33

ZUCCHINI APPLE PIE 34

ALL DAY CHICKEN

(crockpot)

marinade:

2 Tbs. frozen oj

2 cup chicken stock

1 tsp. salt

1/4 tsp. pepper

1/2 cup tomato paste

2 Tbs. soy sauce

2 Tbs. brown sugar

2 cloves garlic, minced

1 dash allspice

remaining ingredients:

4 lb chicken, breasts and thighs

1/4 lb mushrooms, sliced

2 Tbs. margarine or butter

11 oz (1 can) mandarin orange sections, drained

1/2 a medium-large bell pepper, sliced lengthwise

1/4 tsp. ground ginger

3 Tbs. cornstarch

1/4 cup cold milk

1/4 cup cold water

Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.

In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the

cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.

APPLE CREAM TART

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup butter

7 tablespoons sour cream

2 medium Golden Delicious apples

3/4 cup sugar

1/4 cup all-purpose flour

Pinch salt

3 egg yolks -- beaten

1/3 cup sour cream

2 tablespoons apple jelly -- melted

Combine 1 cup flour and 1/4 teaspoon salt; cut in butter with a pastry blender until mixture resembles coarse meal. Add 7 tablespoons sour cream, 1 tablespoon at a time; stir with a fork until dry ingredients are moistened. Stir in an additional tablespoon of sour cream if mixture seems too dry. Shape into a ball, and chill 30 minutes.

Roll dough to 1/8-inch thickness on a lightly floured surface. Fit pastry into a 9-inch round tart pan; trim edges.

Peel and core apples; slice each into 16 wedges. Arrange wedges in tart pan shell. Combine sugar, 1/4 cup flour, pinch of salt, egg yolks, and 1/3 cup sour cream; mix well. Pour evenly over apples; bake at 350 degrees F. for 55 to 60 minutes or until set. Let cool; brush with apple jelly. Yield: 10 servings.

APPLE LASAGNA

8 pieces Lasagna -- uncooked

2 20-ounce cans apple pie filling

Cheese Filling

1 cup part-skim Ricotta cheese

1/4 cup egg substitute

1 teaspoon almond extract

1/4 cup white sugar

Topping

6 tablespoons flour

1/2 teaspoon cinnamon

3 tablespoons margarine

6 tablespoons brown sugar

1/4 cup quick oats

Dash nutmeg

Optional Sour Cream Garnish:

(mix and chill)

1 cup sour cream

1/3 cup brown sugar

Prepare lasagna according to package directions; drain. Spread one can apple pie filling in a greased 9 × 13 × 2-inch pan, slicing any extra-thick apples. Layer four pieces of lasagna over apples. In a bowl, mix together cheese filling ingredients; spread evenly over lasagna and top with the remaining four pieces of lasagna. Spoon remaining can of apple pie filling over lasagna. In a small bowl, crumble together topping ingredients.

Sprinkle over apple filling. Bake at 350ºF for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture. Yield: 12 servings.

APPLES AND HONEY INFORMATION

On Friday, September 29, when the celebration of Rosh Hashanah (the Jewish New Year) begins, Jewish people around the world will toast the new year by munching on sweet apples dipped into even sweeter honey. Just thinking of the bewitching goodness of honey-dipped apples teases our taste buds! And as images of fresh apples dance through our minds, we can't help but think up exciting ways to showcase this year's apple crop on our dining room tables.

* For a quick breakfast pick-me-up, mix warm, delicious apples into your

cereal. Cut the core out of an apple, and then drop a teaspoon or two of

butter into the apple along with a pinch of cinnamon. Cover and microwave

it on high for 3 to 5 minutes. Chop the apple into bits and mix it in with

your cereal, or eat the fruit all by its lonesome.

* Apple salsas add something special to an otherwise average meal. Make

apple salsa by dicing apples and combining them with other fruits and a

juice that you've got around the house. Raisins, pears, dried cranberries

and nuts are excellent additions. Serve the salsa over roasted or baked

chicken, pork or veggies and rice. The salsa can also be rolled into

chicken or pork and baked -- delicious!

* Applesauce is the perfect low-fat baking alternative to oil and other

fats. Homemade applesauce cookies, cakes and brownies are moist and

delicious!

* Make an apple pizza! Apples, cheese and bread go great together, so why

not make a meal of 'em? Sprinkle cheese and thin slices of apple on a

French bread crust (or pre-made pizza crust) and bake it until the cheese

melts. Who says apples and pizza weren't made for each other?

* Stuff an airtight baggie full of apples and cheese in your child's (or

your own) lunch sack. The combination of fresh-tasting apples and

protein-rich cheese is a great way to boost energy while satisfying a

craving.

To learn more about the tradition of dipping apples in honey for the Jewish

New Year, visit our Rosh Hashanah feature at Holidayrecipe.com.

http://holidayrecipe.com/jewishnewyear/highholydays.asp

<a href="http://holidayrecipe.com/jewishnewyear/highholydays.asp">Rosh Hashanah</a>

APRICOT ALMOND UPSIDE DOWN CAKE

1/4 cup butter or margarine -- melted

16 ounces apricot halves -- drained

1/3 cup firmly packed light brown sugar

1/3 cup slivered almonds

16 ounces pound cake -- mix

1 teaspoon vanilla extract

1 teaspoon almond extract

Pour butter into 9-inch round cakepan. Place apricot halves, cut side up, in pan. Sprinkle with brown sugar and almonds.

Prepare pound cake batter according to package directions; stir in flavorings. Pour batter over apricot halves. Bake at 350 degrees F. for 35 minutes or until a wooden pick inserted in center comes out clean. Run a knife around edge to loosen; invert onto a serving plate. Yield: 10 servings.

BBQ RIBS WITH PEANUT CHIPOTLE SAUCE

AND PEANUT-GREEN ONION RELISH

(BOBBY FLAY'S)

For Peanut Chipotle Sauce:

8-ounce bottle barbecue sauce

1/4 cup smooth peanut butter

1/4 cup soy sauce

2 tablespoons rice wine vinegar

2 teaspoons pureed canned chipotle

11/2tablespoons honey

Combine barbecue sauce, peanut butter, soy sauce, vinegar, chipotle and honey. Mix well and reserve. May be stored in the refrigerator for up to 4 days.

For Peanut-Green Onion Relish:

2 cups roasted peanuts, coarsely chopped

1/4 cup finely sliced green onion (see note)

1/4 teaspoon ground cinnamon

1 teaspoon finely grated ginger

1 teaspoon sugar

Combine all ingredients in a bowl, just before serving.

Note: Do not prepare more than 1 hour ahead of time because the onions are very perishable; add the peanuts immediately before serving.

For the Ribs:

1 cup soy sauce

2 cups water

4 tablespoons coarsely chopped fresh ginger

2 racks of pork ribs (12 ribs each)

21/2 cups Peanut Chipotle Sauce

Preheat oven to 400 F.

In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan. Brush with the Peanut Chipotle Sauce.

Place in the oven and bake for 11/4to 11/2 hours, basting every 15 minutes. Remove from the oven and cut into single ribs, place on a platter and sprinkle with the Peanut-Green Onion Relish.

Cook's note: You can also remove the ribs from the oven and grill for a few minutes on both sides. This will give more flavor and color and a crispier finish; it will also reheat the ribs if you wish to make them ahead. 4 servings

BEEF ZITI CASSEROLE

8 oz ziti macaroni, uncooked

1 (16 oz.) can DelMonte cut green beans, drained

1 (11 oz.) can Green Giant Niblets corn, drained

1 lb ground beef

2 (10 3/4 oz.) cans Campbell's condensed golden mushroom soup

1 (14 1/2 oz.) can DelMonte stewed tomatoes

1 tsp. dried basil leaves, crushed

1/4 tsp. pepper

1/2 tsp. garlic powder

2 cup shredded sharp cheddar cheese

Preheat oven to 400 degrees. Cook ziti according to package directions; drain. Return cooked ziti and vegetables (green beans and corn) to cooking pot used to cook ziti. Meanwhile, in 10 inch skillet over medium heat, cook beef until browned,

stirring to separate meat; drain fat. Stir in soup, tomatoes, basil, pepper, and garlic to meat. Heat thoroughly. Add soup mixture to ziti mixture; mix well. Spoon into greased 13 x 9 inch baking dish. Cover with foil. Bake 15 minutes. Uncover; sprinkle with cheese. Bake 5 minutes more or until cheese melts. Makes 7 1/2 cups or 6 servings.

BEST BUTTERMILK BISCUIT MIX

7 cups Flour

1 cup Cake Flour

1 cup Buttermilk Powder

4 teaspoons Salt

4 teaspoons Sugar

4 Tablespoons Double-acting baking powder

4 teaspoons Baking Soda

1 1/2 cups Vegetable Shortening

1/2 cup Unsalted butter

Place flours, buttermilk powder, salt, sugar, baking powder and baking soda in a large bowl. Use a wire whisk to combine dry ingredients, then cut in the shortening and butter with butter knives or a pastry blender, to form a coarse, crumbly mixture. You can also do this in a large food processor- do it in two half batches- pulsing the processor to cut the fat into the flour. Store mixture in large zip baggies in the freezer for up to three months.

To make biscuits:

3 cups Biscuit Mix

3/4 - 1 cup Ice Water

Preheat oven to 425 degrees F. Place three cups of biscuit mix in a medium sized bowl. Make a 'well' in the center and stir in almost all of the ice water if required. Gently knead on a lightly floured beard about 8 times- do not overwork dough. Roll or pat out to a thickness of 1/2 inch. Cut into rounds between 2 and 2 1/2 inches across, making certain you don't twist the biscuit cutter around as you cut the biscuits, or the biscuits

will topple as they bake. Place on ungreased cookie sheet and bake until lightly golden brown, about 10-12 minutes. Serve hot. These can also be patted into an 8 inch square baking pan or a 9 inch cast iron. Bake until golden, then cut into squares.

**To give as a gift, place a 6-8 ounce jar of jam or honey on top of a folded paper towel in the bottom of a wide mouth quart jar. Cover this with 3 cups of biscuit mix and place seal on the jar. Decorate the jar as desired, and attach the instructions for baking which

are above. Be sure to mention that this should be refrigerated until it is used, but not frozen, as the jam/honey jar may break. (If you cannot sanitize the jam/honey jar to your satisfaction before placing into the quart jar, it may be wrapped in plastic wrap to reduce contact between the jar and the mix).

BEST EVER PIZZA CRUST

2 c. warm water

2 T. brown sugar

2 T. yeast

Whisk together and let proof. (Get bubbly, about ten minutes time.)

2 T. olive oil

1 1/2 t. salt

5 c. bread flour

Add the rest in order and mix together well. Then knead 5 minutes or so. Cover and let rise. divide in half. Form into 2 crusts, top with favorite toppings and enjoy makes 2 jelly roll pan size pizzas. I have used Whole wheat flour and corn meal, 1 cup each, and it was just as good and a bit healthier. Bake 450 degrees for 15 minutes.

BRAN MUFFINS

3 cups Raisin Bran -- or any bran cereal

1 cup Water -- boiling

1/2 cup Vegetable Oil

2 Eggs

2 1/2 cups Flour

1 1/2 cups Sugar

2 1/2 teaspoons Baking Soda

2 cups Milk, skim -- mixed with vinegar

1/2 teaspoon Vinegar

In large bowl, combine cereal and boiling water. Stir in shortening and eggs. Add remaining ingredients & blend well. Spoon batter into lined muffin tins, filling 2/3 - 3/4 full. Bake at 400 degrees F for 18 - 22 minutes or until golden brown. Immediately remove from pan. Serve warm. (Batter may be stored in refrigerator up to 6 weeks)

Note: For Bran-Apple muffins, use plain bran cereal, and add one cup sliced

canned apples-drained, to batter.

CALIFORNIA HOT CHICKEN SALAD

3 c. cubed, cooked chicken or turkey

1 can (10 3/4 oz.) cream of chicken soup

1 c. chopped onion

1/2 c. sliced water chestnuts

1/2 c. mayonnaise

2 tbsp. lemon juice

Mix ingredients, spread in 9x9 baking casserole dish.

topping:

1/2 c. slivered almonds

3/4 c. crushed potato chips

3/4 c. crushed corn flakes

Combine almonds, potato chips and corn flakes. Sprinkle crumb topping on chicken mixture. Bake at 350 degrees for 30 minutes.

CARROT SALAD

4 carrots, shredded

1 apple - peeled, cored and shredded

1 tablespoon lemon juice

2 tablespoons honey

1/4 blanched slivered almonds

salt and pepper to taste

In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper. Toss and chill before serving.

CHICAGO DEEP DISH PIZZA CORNMEAL CRUST

by Uno's

14 inch deep dish pizza pan brushed with oil, Puritan or similar

Crust

1 1/2 cups water at 100 degrees

1/4 cup oil, not olive

1 1/2 tablespoons white sugar

2 1/4 teaspoons salt

1 package active dry yeast

3/4 cup yellow corn meal

3 cups all purpose flour

Filling

4 tablespoons olive oil

1/3 medium onion chopped & rinsed

5 cloves garlic minced

2 teaspoons oregano dry

1 teaspoon basil dry

1 teaspoon Italian seasoning generic

1/2 teaspoon fennel seed

1/4 teaspoon black pepper

8 ounces can Contadina Pizza sauce/Ragu Pizza Sauce,

28 ounces canned Libby's Calif. Crushed Tomatoes

14 1/2 ounces canned whole peeled tomatoes, Contadina

1 1/2 tablespoons white sugar

1 pound sweet Italian sausage sauteed fat discarded

6 ounces pepperoni slices

1 pound mozzarella cheese grated

1 cup Parmesan cheese fresh grated

The Filling:

Place the 4 tbsp. olive oil in a large pot and gently saute the onion and garlic for about 5 minutes then add the seasonings except for the sugar and continue to sauté until the herbs and seeds are nicely cooked, about 3-4 minutes. When these are sauteed, pour in the cans of tomato products and add the sugar. Cook this uncovered allowing it to boil down until it becomes a good thick pizza sauce, not at all runny, it will take 1-2 hours. Be sure you taste it for saltiness, you want it to be slightly salty, a little sweet, good Italian seasoning flavor and I like it to have just a little bite so I add red pepper flakes or cayenne but I don't tell people.

You can get that same sensation if you use HOT pepperoni or hot Italian sausage.

Crust:

Set up your Kitchen Aid with the bowl in place and the dough hook handy. Heat the water to 100 degrees in a Pyrex measuring cup. Pour the yeast with a pinch of sugar and flour into the bottom of the Kitchen Aid bowl. When the water is at the correct temperature pour it into the bowl and cover with a towel. While the yeast is proofing, in another bowl mix the cornmeal, flour, salt and sugar then blend with a whisk. When you see bubbles form in the yeast mixture you then pour in the oil. Next pour the dry ingredients into the liquids and mix with the dough hook. Knead it for 4 minutes. You may have to add flour to get the correct consistency. Remove it from the bowl and knead it to a ball then flatten it out with your hand to a disk and cover with plastic wrap warm it in the micro and let it rest for 15 minutes. When the 15 minutes is up unwrap it and place it in the bottom of the oiled pizza pan and using your fingers work it to the edges and up the edge.

Assembly:

Sprinkle the sausage over the crust. Place pepperoni over the sausage. Place the mozzarella over that. Spread the tomato mixture over that. Hold off on the Parmesan until you have baked the pizza for 30 minutes. DO NOT VARY THE ORDER OF THE ASSEMBLY DIRECTIONS.

Baking:

Preheat the oven to 450 degrees. Place the pizza into the hot oven for 35 minutes. Open oven and sprinkle the Parmesan cheese on top and bake for

an additional 10-15 minutes. The pizza should be bubbling and the edges of

the crust brown to quite toasted. If you think the edge of the crust is burning cover it with foil. The Parmesan will brown and if it is not browned I turn on the broiler for 5 minutes and brown the top cheese, not really necessary. Remove the pizza from the oven and allow it to rest uncovered for 15 minutes before cutting. I also like to remove it from the pizza pan with a huge fish fillet spatula and place the pizza on the large perforated metal pizza pan without any sides and rest it on a rack or in the oven with the door open for about 15 to 30 minutes. Cut into generous wedges. Eat with a knife and fork.

CHICKEN CACCIATORE

(crockpot)

2 chickens; fryers, 2 1/2 lb cut up

1/2 cup Flour

1 tsp. salt

1 Tbs. paprika

4 Tbs. cooking oil

2 garlic cloves, minced

3 onions, sliced

1 cup green pepper, diced

1 can tomatoes, 2 lb. 3 oz.

1 can tomato paste, 8 oz.

2 chicken bouillon cubes, crush

1 tsp. oregano

1/2 tsp. basil

1/4 tsp. pepper

1 bay leaf, crumbled

1/2 cup dry red wine

Wash and dry chicken pieces; shake in bag with flour, salt and paprika. Heat oil in skillet and brown chicken pieces. Remove chicken and drain on paper towels. Saute peppers and onion until soft but not brown. Add garlic and saute for 30 seconds more. Layer chicken and vegetable mixture in removable liner. Add remaining ingredients. Place liner in base and cover. Cook on auto for 4-5 hours, low 6-8 hours or high for 3-4 hours.

CHICKEN PACKETS

2 C. chicken, cooked and chopped

3 oz. cream cheese, softened

1 tbsp chives, chopped fresh or dried

2 tbsp. milk

1/2 C croutons, crushed (I use bread crumbs)

2 pkgs. refrigerator crescent rolls

pinch of salt (salt to taste, I usually use more)

1/2 C milk for dipping (recipe calls for butter, I use milk)

Mix chicken, cream cheese, chives, milk and salt in a medium bowl to make filling (I use my hands to mix)

Unroll the crescent rolls. Each tube will contain 4 rectangles with diagonal perfs. Press dough along perfs., so rectangles will not separate. Place about a 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over filling and pinch ends tightly. Dip each packet in milk (or butter)then coat with croutons. Place packets on a baking sheet and bake for 20 minutes at 350 degrees. Packets should be golden brown. Good hot or cold. OAMC process: After mixing the chicken mixture, place in quart freezer bag,

label and freeze. TO SERVE: Thaw chicken mixture and follow the assembly and

baking directions above.

CHINESE STIR FRY

2 sheets of Chinese egg noodles

3 cups shredded bok choy (or cabbage)

3 cups sliced chestnut mushrooms (or whatever kind you have)

11/2 cups bean shoots

11/2 cups baby corn

1 cup water chestnuts

1 cup mange tout (pea pods)

1 cup shredded carrot

3 spring onions (scallions), chopped

1 sweet yellow pepper, sliced

1 red pepper, sliced

2 cloves garlic, crushed

1/4 cup light soy sauce

3 tsp Chinese five spice (aniseed, cinnamon, fennel, pepper, clove)

2 tsp ground ginger root

Put the noodles in boiling water and boil for 5 minutes. If you have the ready-for-the-wok kind of noodles, great. Make sure your wok is really hot, then add some sesame oil. Put all of the vegetables in the wok, and stir-fry for 3 minutes. Add the noodles, soy sauce and all of the spices. Stir-fry for a further 2 minutes. Serves 4, keeps well overnight for leftovers the next day. A really good recipe for OAMC, as long as you leave out the

noodles until ready to serve.

CONDOR CREAM CHEESE POUND CAKE

1 8 oz. pkg. cream cheese, softened

1 cup butter, softened

1 1/2 cups sugar

4 eggs

2 cups cake flour, sifted

1 1/4 tsp. baking powder

Confectioner's sugar

Preheat oven to 325*. With electric mixer, on medium speed, blend together cream cheese, butter and sugar. On low speed, blend in eggs. Combine cake flour and baking powder and add to cheese mixture, blending until smooth. Pour into buttered and floured 9 x 5 inch loaf pan. Bake 1 hour and 20 minutes until golden brown. When cool, sprinkle with confectioner's sugar and serve.

CORNBREAD CASSEROLE

1 1/2 lbs ground beef

1/2 large onion, chopped

1 green pepper, chopped

1 can refried beans

1 or 2 cans chopped green chilies

1 package frozen corn, thawed (or can of corn)

2 cups shredded cheese (whatever kind you like best)

1 cup salsa

1 package of cornbread mix

Brown ground beef, add onions and green pepper (or for meatless, saute these veggies in a little margarine)and cook until tender. Meanwhile, spread refried beans in 9"x13" pan. Layer ground beef mixture, chilies, corn, cheese, and salsa over beans. Mix cornbread according to recipe and pour over casserole. Bake according to cornbread recipe to a golden crust. Cut into squares and serve hot.

CORNED BEEF AND CABBAGE DINNER

Long, slow cooking tenderizes the brisket, which is the centerpiece of this hearty, one-dish meal.

2- to 2-1/2- pound corned beef brisket*

1 teaspoon whole black pepper

2 bay leaves

3 medium carrots, quartered lengthwise

2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks

2 medium red onions, cut into wedges

10 to 12 new potatoes (1 pound)

1 small cabbage, cut into 6 wedges (1 pound)

Trim fat from meat. Place in a 4-to 6-quart pot; add juices and spices from package of beef. Add enough water to cover meat. Add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or till meat is almost tender.

Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling; reduce heat.

Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and

cabbage to pot. Cover and cook about 20 minutes more or till vegetables and meat are

tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. Makes 6 servings.

*Note: If your brisket comes with an additional packet of spices, add it instead of the

pepper and bay leaves called for in the ingredient list.

CROCKPOT APPLE BUTTER

6 pounds Apples, peeled -- chopped fine

4 1/2 cups Sugar

1 tablespoon Cinnamon

1/4 teaspoon Cloves -- ground

1/4 teaspoon Salt

Place apples in crock pot. Combine sugar, cinnamon, cloves and salt, then add to apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low and cook for 9 - 10 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2 inch head space. Cover, label and refrigerate up to 2 weeks or freeze up to 6 months.

CRUNCHY CORN BRITTLE

1 cup firmly packed brown sugar

1/4 cup light corn syrup

1/2 cup water

1 teaspoon salt

3/4 cup salted mixed nuts

2 tablespoons butter or margarine

1/4 teaspoon baking soda

5 cups crispy corn cereal squares (like Corn Chex)

Combine sugar, syrup, water, and salt in a heavy Dutch oven. Cook over medium heat, stirring occasionally, until mixture reaches hard ball stage (250 degrees F.). Add nuts. Reduce heat to low, and cook, stirring constantly, until mixture reaches 285 degrees F. Remove from heat; stir in cereal. Working rapidly, spread mixture evenly onto a buttered 15- x 10- x 1-inch jellyroll pan. Let cool; break into pieces. Yield: about 8 servings.

DOUGH ENHANCER

4 cups Non-fat Powdered Milk

3/4 cup Lecithin Granules

3 Tbsp. Vitamin C Powder -- heaping

2 tsp. Ginger

3 Tbsp. Cornstarch

Mix all ingredients together in a medium size bowl, with a wire whisk, until smooth. Store in labeled, tightly sealed glass jar.

To use: Add to breadmaker in amounts equal to yeast, with other dry ingredients. Bake bread according to recipe/manufacturer's directions.

How it works: The ginger makes the yeast act more swiftly, the ascorbic acid (vitamin C powder) strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily so the dough can rise better.

EASY TRAIL BARS

3/4 cup butter

1/2 cup honey

2 eggs

1 cup applesauce, unsweetened

2 teaspoons vanilla

1 teaspoon baking soda

dash salt

1/2 cup all-purpose flour

1 cup flour

2 cups rolled oats, uncooked

1 cup dried cranberries

Beat butter. Add honey, eggs, applesauce, vanilla, baking soda, salt; mix well. Add flour. Stir in oats and cranberries. Press dough into 9x13 pan. Bake 30-35 minutes at 375 degrees. Cool and cut into squares. 8 Servings

FAST BLACK BEAN CHILI

1 T olive oil

1 c finely chopped onion

1 medium clove garlic, peeled and minced

1/2 c finely chopped carrot

1 large red bell pepper, stemmed, seeded, and finely chopped

1 T chili powder

1 (14 1/2 oz) can peeled and diced tomatoes, undrained

1 t ground cumin

2 (15 oz) cans black beans, drained

1/4 c canned chopped green chilies

3/4 c water

3/4 c orange juice

1/4 t salt

2 T chopped cilantro, optional

1 - 2 T shredded cheddar for each serving.

In a pot, heat the olive oil over medium heat. When hot, add the onion, garlic, carrot, and bell pepper. Saute 5 minutes. Stir in the chili powder, cumin, undrained tomatoes, black beans, canned chilies, water, orange juice, and salt. Bring to a boil, reduce the heat to medium-low and simmer 20 minutes, stirring often to prevent sticking. Stir in the cilantro and garnish each serving with a sprinkle of Cheddar. 4 servings.

GLAZED BABY CARROTS

1 pound baby carrots -- (1 bag)

1 tablespoon butter

1 tablespoon dark brown sugar

1/8 teaspoon ground cinnamon

1/8 teaspoon salt

Bring medium-size saucepan of water to rolling boil. Carefully drop in carrots; boil for 8 to 10 minutes or until carrots are fork-tender. Drain the carrots in a colander; return carrots to pot. While still hot; add butter, sugar, cinnamon and salt; stir to coat carrots evenly.

GREEK PASTA SALAD

About 6 cups of fusili (or any pasta you have on hand)

1 sweet yellow pepper, chopped

1 onion, chopped

4 cups of chopped, fresh tomatoes

2 cloves of garlic, crushed

4 tablespoons fresh lemon juice

Cook the pasta. Sauté the onion, garlic and pepper in a little olive oil for 4 minutes. Add the chopped tomatoes and sauté for a further 2 minutes. Remove from heat, add salt and pepper to taste. Combine with pasta. Squeeze lemon juice* over the whole thing, then mix it up some more. *The original recipe calls for a mixture of lemon juice and olive oil to be used, but I skip the olive oil. For the best taste, let this cool down for at least 30 minutes; you don't want to eat it cold like most pasta salads, just warm.

The flavors seem to meld better when it's not served piping hot. This is VERY addictive! It sounds a bit dodgy, but put together, it's definitely one of my favorite foods, ever!

GRILLED CLAM AND MUSSEL PASTA

WITH SOY-GINGER SAUCE

1/2 c chopped yellow, orange, or red bell pepper

1/3 c dry white wine

1/4 c butter, quartered

3 % naturally brewed soy sauce

2 T minced fresh ginger root

2 T fresh lime juice

2 t whole coriander seed, cracked (place in plastic bag, close securely. Pound with

(meat mallet or hammer until seeds crack. Seed

(may be substituted with 3/4 t ground coriander)

1 - 2 t crushed red pepper

1 t sugar

32 littleneck clams, washed (about 3 pounds)

32 mussels, beards removed and washed (about 1 1/2 pounds)

1/2 pound capellini (angel hair pasta), cooked and kept warm

1/3 c thinly sliced green onions

1 T sesame seed, toasted

Arrange charcoal on half side of grill only; prepare coals

Meanwhile, to make sauce, in a large baking pan, combine bell pepper, wine, butter, soy sauce, ginger root, lime juice, coriander seed, red pepper, and sugar. Place pan over medium-hot coals; heat 2 to 4 minutes until butter melts. Using tongs, slide pan away from coals

Place shellfish over coals. Cook clams 9 to 12 minutes and mussels 3 to 5 minutes, or until shells pop open. (Discard shellfish that do not open.)

Transfer cooked shellfish to sauce; toss to coat. To serve, place pasta in center of large serving platter. Using slotted spoon, arrange shellfish around pasta. Drizzle remaining sauce over pasta; sprinkle on green onions and sesame seed. Serve immediately.

GRILLED GARLIC BASTED CHICKEN

6 whole chicken legs, thighs attached

1/2 cup butter or margarine

4 cloves garlic, minced or pressed

1/4 cup finely chopped onion

1 cup beer

1 tbs finely chopped parsley

1/2 tsp coarsely ground black pepper

Rinse chicken and pat dry. Melt butter in a small pan over medium heat; add garlic and onion and cook, stirring occasionally, until onion is soft. Add beer and bring to a boil, stirring. Remove from heat. Stir in parsley and pepper; pour into a large bowl. Turn chicken in butter mixture to coat; lift out and drain briefly (reserve butter mixture). Place chicken on medium hot grill. Cook, turning and basting frequently with butter mixture, until meat near thighbone is no longer pink when slashed in the thickest part (40 to 50 minutes). Serves 6.

GRILLED SHRIMP TORTILLA ROUNDS

(BOBBY FLAY'S)

1 pound medium shrimp, shells removed and deveined

4 tablespoons olive oil

Salt and freshly ground black pepper

2 ripe avocados, peeled, pitted and finely chopped

1/4 cup finely diced red onion

1 jalapeno pepper, finely diced

1/4 cup freshly squeezed lime juice

1/4 cup coarsely chopped fresh cilantro

1/2 cup crushed tortilla chips

24 bite-size rounds tortilla chips

24 cilantro leaves

Preheat grill to high. Toss the shrimp in 2 tablespoons of the olive oil and season with salt and pepper to taste. Grill the shrimp for 1 minute on both sides, or until cooked through. Remove the shrimp to a cutting board and coarsely chop.

Combine the shrimp, 2 remaining tablespoons olive oil, avocados, onion, pepper, lime juice, cilantro and crushed tortilla chips in a medium bowl and season with salt and pepper to taste. Place a heaping tablespoon of the mixture on each tortilla chip round and garnish with cilantro leaves. Serve immediately. Makes 8 servings.

HEARTY VEGETABLE STEW

10 medium Potatoes -- peeled & cubed

6 medium Carrots -- peeled & sliced

1 large Onion -- chopped

6 stalks Celery -- sliced

6 cubes Low-sodium Vegetarian Bouillon

1/4 cup Olive oil

1 can Cream of Mushroom Soup

10 cups Water

2 teaspoons Salt

1 teaspoon Black Pepper -- fresh ground

2 tablespoons Parsley -- dried or fresh

1/4 cup Cornstarch

1 cup Cold Water

In a very large pan, heat olive oil over medium heat, then add bouillon cubes, onion and celery. Simmer over medium-low heat until tender. Add potatoes, carrots & mushroom soup and stir well. Then add 10 cups water and seasonings, and stir well. Simmer over low-medium heat for about one hour or until vegetables are tender. In a shake mixer, or a large cup, mix cornstarch with cold water and slowly pour into simmering mixture, stirring constantly until stew has thickened. Serve with dinner rolls on the side.

HEINZ 57 SAUCE

1/2 Cup Raisins

2/3 Cup Heinz ketchup

1 tsp chili powder

1 tsp seasoned salt

4 oz applesauce

2 Tbsp Wish Bone Italian Dressing

Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth.

HERBED BISCUITS

8 ounces Baking Mix -- *see recipe below

1/4 cup Water

1/4 cup Whipping Cream, light -- or Rice Milk

2 tablespoons Dill -- fresh, minced

2 teaspoons Rosemary -- fresh, minced

1 teaspoon Sugar

Heat oven to 450 degrees F. Combine biscuit mix, water, cream, dill, rosemary and sugar in medium bowl. Mix to form soft dough. Turn onto lightly floured board. With hands, shape to a 7-inch circle. Cut biscuits with 3-inch biscuit cutter, re-forming and cutting scraps. Arrange on ungreased baking sheet, spacing 2 inches apart. Bake until golden, 8-10 minutes.

HOT CHICKEN SALAD SANDWICH

2 c. chopped cooked chicken

1/4 c. chopped onion

1/4 c. chopped ripe olives

3 chopped hard boiled eggs

1/2 c. mayonnaise

1 can cream of chicken soup

(undiluted)

1 c. sour cream

Salt and pepper as desired

Very thin Pepperidge Farm bread

4 oz. jar mushrooms, chopped

Mix cream of chicken soup with sour cream. Set aside. Mix chicken, onion, olives, eggs, mushrooms, mayonnaise, salt and pepper. Make sandwiches and place side by side on a cookie sheet. Spread with soup, sour cream mixture. Bake 30 minutes at 350 degrees.

HOT CHICKEN SALAD II

4 whole chicken breasts

2 cans cream of chicken soup

2 c. diced celery

1 tbsp. chopped onions

1/2 c. mayonnaise

2 c. corn flakes or crackers (crushed)

1/4 c. butter

Mix all but 1/2 cup corn flakes. Melt oleo and mix with 1/2 cup corn flakes. Sprinkle on top and bake at 325 degrees for 30 minutes.

HOT CHICKEN SALAD III

2 c. diced chicken breasts

1 can cream chicken soup, undiluted

1 c. fine diced celery

2 tsp. minced onions

1/2 c. slivered almonds

1/2 c. mayonnaise

3 hard cooked eggs sliced

1 (8 oz.) chicken stock (1 c.)

Mix above ingredients. Place in casserole or flat glass dish. Cover with 1 cup crushed potato chips. Bake 450 degrees for 15 minutes till browned. Note: If you use 3 cups diced chicken then use 1 (8 ounce) cup chicken broth. If you use 2 cups diced chicken use 1/2 cup of broth.

HOT CHICKEN SALAD IV

2 hard boiled eggs, chopped

2 c. diced chicken

1 c. slivered almonds (optional)

2 c. chopped celery

2 cans cream of chicken soup

6 tsp. lemon juice

4 tsp. chopped onions (frozen)

3/4 c. mayonnaise

2 c. cooked rice

1 tsp. salt

Potato chips

Mix all ingredients and place in casserole. Sprinkle with chips. Bake for 30 minutes in 375 degree oven.

HOT TUNA PASTA SALAD

1/2 cup reduced calorie mayonnaise

1/3 cup realemon lemon juice

1 Tbs. dijon style mustard

1 Tbs. sugar

1/2 tsp. basil leaves

1/2 tsp. salt

1/2 lb medium pasta shells cooked and drained

2 cans tuna, chunk, light, 6 1/2 oz. ea, drained

2 cups broccoli, flowerets, cooked and drained

2 cups carrots, sliced, cooked and drained

In large bowl, combine mayonnaise, lemon juice, mustard, sugar, basil and salt; stir in shells, tuna and vegetables. Serve hot. Refrigerate leftovers.

IRISH COFFEE ICE CREAM

Inspiration for this indulgence came from the popular beverage that marries coffee, Irish whiskey, and cream. Irish whiskey is less pungent than Scotch whisky and sweeter and cleaner in taste than American bourbon whiskey. Omit the whiskey if you wish, or use Irish Mist, a liqueur made of whiskey and honey, for a slightly sweeter note.

1 cup sugar

1 envelope unflavored gelatin

4 cups half-and-half or light cream

3 beaten eggs

1/4 cup instant coffee crystals

1/4 cup whiskey or Irish Mist liqueur

In a large saucepan combine sugar and gelatin. Stir in half-and-half or light cream. Cook

and stir over medium heat till mixture almost boils and sugar dissolves. Remove from heat. Stir about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 2 minutes or till slightly thickened. Do not boil. Stir in instant coffee crystals and whiskey or liqueur. Cool. Transfer the mixture to a 4-quart ice-cream maker and freeze according to the manufacturer's directions.

Or, transfer the mixture to a 9x9x2-inch baking pan. Cover and freeze 2 to 3 hours or till

almost firm. Break frozen mixture into chunks. Transfer to a chilled bowl. Beat with an electric mixer till smooth but not melted. Return to pan. Cover; freeze till firm. Makes about 1-1/2 quarts (12 to 16 servings).

NACHOS SUPREME

1 bag of tortilla chips

1 lb. of ground beef

1 package of taco seasoning

3/4 cup of water

1/2 lb. of cheddar cheese

1/4 lb. of moz. cheese

Preheat oven to 350 degrees. In a skillet, brown ground beef and drain. Add taco seasonings, water and simmer for 10 minutes. Once meat is done, layer chips, cheese and taco meat three layers deep on a cookie sheet or baking pan. Place pan in oven. Bake until cheese melts and starts to brown. (approx. 10 min.)

NO BAKE FUDGE BROWNIES

12 ounces semisweet chocolate chips

14 ounces sweetened condensed milk

8-1/2 ounces chocolate wafer cookie crumbs -- finely crushed

1 cup chopped nuts -- divided

Melt over hot (not boiling) water, chocolate chips; stir until smooth. Add sweetened condensed milk, chocolate wafer crumbs, and 1/2 cup nuts; stir until well blended. Press into foil-lined 8-inch square pan. Press remaining 1/2 cup nuts into top of brownie. Let stand at room temperature until firm. Cut into 2-inch squares. Yield: about 16 servings.

NOODLE KUGEL

1 package wide egg noodles

1 stick butter

1 container (16 ounces) sour cream

1 cup sugar

1/2 cup milk

4 eggs

1 teaspoon vanilla

1 c. raisins (more or less to taste)

Cinnamon and extra sugar to taste

Cook noodles al dente; drain and rinse. Melt butter in 13 x 9 pan and toss in noodles to coat. Mix remaining ingredients (except cinnamon and extra sugar) and pour over noodles. Sprinkle generously with cinnamon and sugar. Bake for 1 hour at 350 degrees. Serve warm (can be refrigerated and reheated).

OVEN CHICKEN SALAD

2 cups cooked chicken

2 cups sliced celery

1/2 cup toasted chopped almonds

1/2 teaspoon salt

2 teaspoons grated onion

1 cup good mayonnaise

2 tablespoons lemon juice

Combine all the above and sprinkle with crushed potato crisps. You can also sprinkle grated cheese over the top. Also add hard-boiled egg if you wish. Bake until bubbly 450oF (200oC) about 10-15 minutes.

PASTA WITH ASPARAGUS SALAD

1 lb. asparagus, blanched & cut in 1" pcs.

6 Tbs. olive oil

1 clove garlic, minced

1 lb. pasta (linguini or fettucini)

1 cup tuna chunks

1/2 cup ham, sliced in thin strips

8-10 black olives, sliced

2 Tbs. lemon juice (or wine vinegar)

salt and pepper

Heat olive oil and cook garlic 1 min. Cook pasta until al dente and drain. Combine pasta with oil and garlic in large bowl. Add remaining ingredients and toss well. Serve at room

temp. or refrigerate until cold if desired.

PEARS BAKED IN MOLASSES-PORT SAUCE

1 cup molasses

1 cup port wine

1 tablespoon butter -- melted

6 pears -- peeled and sliced

Stir together first 3 ingredients.

Arrange pear slices in a 13- x 9-inch pan; pour molasses mixture over pear slices. Bake at 350 degrees F. for 35 to 40 minutes or until pear slices are tender, basting with molasses mixture every 10 minutes. Remove pear slices from pan, reserving liquid; set aside.

Bring reserved liquid to a boil in a saucepan. Reduce heat; simmer, stirring occasionally, 30 minutes or until syrup consistency. Drizzle over pear slices. Yield: 4 servings.

PIZZA DOUGH AND SUGGESTIONS FOR TOPS

My mother says we will make a pizza out of anything. We LOVE pizza -- and I think after finding this recipe for pizza dough, we LOVE homemade pizza more than any other kind. I have also used this for a breakfast pizza -- substituting scrambled raw eggs for pizza sauce and topping with cheddar cheese and crumbled cooked sausage and bacon. Kids loved it. The other night I cut out small thin circles and wrapped them around saucy meatballs and shredded cheese for my own version of calzones. I hope this is what you are looking for. From Shelia, who submitted the recipe and commentary to Real Food 4 Real People.

Pizza Dough

(from The Tightwad Gazette II)

1/2 to 2/4 cups warm water

1 package (2 1/4 teaspoons) dry yeast

1 teaspoon sugar

2 cups flour

1 tablespoon oil

1/2 teaspoon salt

Combine 1/4 cup warm water with the yeast and sugar. Stir and set aside until bubbly (about 5 minutes). Put the flour, oil, and salt in food processor and process about 5 seconds (using steel "s" blade). Add yeast mixture and process until blended. Add remaining warm water by drizzling down tube a little at a time until dough forms into a ball that cleans sides of bowl. Process about 25 times around. Place dough ball on greased pan and cover with piece of plastic wrap or bowl. Let rise 10 minutes. Press into pan and top as desired. Bake at 425 degrees for 15 or 20 minutes until done.

PORK ROAST WITH ROSEMARY RUB

4 cloves garlic -- finely chopped

1 tablespoon chopped fresh rosemary OR 1 teaspoon dried rosemary

1 teaspoon grated lemon rind

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dried thyme

2 tablespoons fresh lemon juice

2 tablespoons olive oil

3 pounds boneless pork top loin

Gravy:

2 tablespoons all-purpose flour

1 cup fat-free chicken broth

1 cup water

Rosemary Roasted Potatoes

Glazed Baby Carrots

Heat oven to 450°. Mix together garlic, chopped fresh rosemary, grated lemon rind, salt, pepper, dried thyme, lemon juice and half the oil in a small bowl. Using your hands, rub the seasoning mixture over the top and sides of pork. Spoon remaining olive oil into flame-proof roasting pan; spread evenly over bottom of pan. Place pork in pan. Roast pork in 450° oven for 30 minutes, Lower oven temperature to 350°. Roast for 30 minutes or until instant-read meat thermometer inserted in center registers 160°.

Remove pork from pan to cutting board. Let rest 15 minutes. Gravy: Pour off all but 2 tablespoons fat from roasting pan. Sprinkle flour evenly over droppings in pan. Place pan over medium-high heat; cook for 1 minute, scrapping up browned bits from bottom of pan. Stir in broth mixture; cook, stirring, for 5 minutes or until thickened. Strain into a

sauceboat and serve with sliced pork.

RASPBERRY BARS

3/4 cup butter or margarine

1 cup firmly packed brown sugar

1-1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1-1/2 cups quick cooking oats -- uncooked

10 ounces raspberry jam

Cream butter; gradually add sugar, beating until light and fluffy. Combine flour, salt, soda, and oats; add to creamed mixture. Press half of crumb mixture into a greased 13- x 9- x 2-inch pan. Spread raspberry jam over crumb mixture. Sprinkle remaining half of crumb mixture over the jam. Bake at 400 degrees F. for 20 minutes. Cool and cut into bars. Yield: about 48 bars (1 bar per serving).

RED HOT MARINATED CHICKEN SKEWERS

WITH YOGURT CILANTRO SAUCE

For red hot marinade:

2 t chili de arbol chili powder (or any other good kind)

1 t cascabel chili powder

1 t cayenne pepper

2 T ancho chili powder

1 T cumin seeds, ground

1 T honey

1/2 c olive oil

2 c orange juice

8 chicken thighs, skinless and boneless, cut in half lengthwise

32 wooden skewers, soaked in water for 2 hours

salt to taste

16 (6-inch) flour tortillas

In a large bowl, combine chili powders, pepper, ground cumin seeds, honey, olive oil, and orange juice to make the marinade. Rub the marinade into the chicken thighs. Cover the chicken and refrigerate for 4 to 6 hours or overnight.

Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler.

Thread each half chicken thigh onto 2 parallel skewers to keep the meat flat on the grill. Season with salt and grill for about 4 minutes on each side, or until cooked completely. Grill each tortilla for 1 minute on each side. Serve skewers on a platter with the yogurt

Cilantro sauce and folded trilled tortillas. The chicken may be made ahead and reheated on the grill.

Yogurt Cilantro Sauce

1 c plain lowfat yogurt, drained in a colander for 1 hour

2 T cilantro, finely chopped

2 cloves garlic, minced finely

1 T lime juice

Salt and freshly ground pepper

Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at least 1/2 hour before serving. Serves 8

ROSEMARY ROASTED POTATOES

2 pounds red new potato -- (about 12),

medium size, scrubbed, cut into quarters

2 tablespoons olive oil

1 teaspoon chopped fresh rosemary OR 1/2 teaspoon dried rosemary

1/2 teaspoon black pepper

Preheat oven to 350° Toss together potato quarters, oil, rosemary, salt and pepper in large roasting pan to coat potatoes evenly with oil and seasonings. Roast potatoes in 350° oven 45 minutes, until tender; turn potatoes over halfway through cooking.

SALMON CASSEROLE

1 (7 3/4 oz.) can salmon

3 cup cooked egg noodles

1 cup grated cheddar cheese

1 cup frozen peas, thawed

1/4 cup sliced green onions

2 Tbs. minced parsley

1 can cream of celery soup

1/2 cup sour cream

1 Tbs. lemon juice

1/2 tsp. dry mustard

Salt and pepper to taste

Grated Parmesan cheese

Drain and flake salmon, reserving liquid. Combine salmon and liquid with remaining ingredients except Parmesan cheese. Place in buttered 2 quart casserole and sprinkle with grated Parmesan cheese. Bake at 375 degrees for 30-40 minutes. Garnish with parsley.

Solution to clean fruits and vegetables

Fill your sink with water, warm or cool, it doesn't matter. add about 1/4 - 1/2 Cup plain household bleach to the water. Add all your fruits and vegetables. I even put my bananas and lettuce in the water and swish it around. I let it all sit for about 5 minutes and then drain and dry the fruits and veggies. Kills all the germs.

Other suggestions sent in were (1) use a few tablespoons of vinegar with water. (2) use a quick rub of vinegar and rinse off. (3) use 1/8 c. white vinegar in qt. of water.

SOURDOUGH STARTER

Place in large crockery jar:

4 c flour

2 t salt

2 T sugar

add 3 - 4 c potato water.

let stand loosely covered at a temp from 89o to 100o for about 2 days.

If it doesn't work, start over, using 1 pkg yeast.

Put into fridge. Never add more at one time, for each cup of sour dough, than 1 cup warm water and 1 cup sifted flour. Beat them until smooth, and let rise for 3 hours. In 2 days, but no sooner, you can increase the sour dough in the same way. Fridge until ready to use again. When re-using a sourdough starter, let it stand for about 1 hour before mixing the bread.

SOURDOUGH BASIC BATTER

Put one cup of starter in a large mixing bowl. Add 2 cups warm water (up to 90o) and 2 1/2 cups flour. Mix thoroughly. Cover bowl and put in warm place to set overnight. In the morning, put 1 cup of the batter into crock and refrigerate.

SOURDOUGH PANCAKES

1 batch basic batter

1 egg

2 T veggie oil

1/2 c evaporated milk

Mix well

---

Blend, in small bowl:

1 t salt

1 t soda

2 T sugar

Sprinkle over batter and fold in gently. This will leaven and cause foaming action. Let

rest 5 minutes, then drop with Tablespoon onto hot, lightly greased griddle. If batter is too thick to drop off smoothly, it wasn't warm enough to ferment properly, so add a small amount of liquid milk. Note: Dollar size cakes cook better and give better flavor. Sourdough pancakes require a hotter griddle than other pancakes, in order to brown properly. This recipe makes 25 to 30 pancakes.

SPICY CHICKEN WINGS

12 chicken wings

1 cup Picante sauce, divided

1/3 cup catsup

1/4 cup honey

1/4 tsp ground cumin

2/3 cup dairy sour cream

Cut wings in half at joints, discard the wing tips. Combine 1/3 cup of the picante sauce, catsup, honey, and cumin; pour over chicken. Refrigerate at least one hour to marinate, turning once. Drain chicken reserving marinade. Place on rack of foil-lined broiler pan. Bake in 375 degree oven for 30 minutes. Brush chicken with reserved marinade, turn and bake, brushing generously with marinade every 10 minutes, until tender, about 30 minutes. Remove from oven and place 6" from heat in preheated broiler, broil 2 to 3 minutes or until sauce looks dry. Turn; broil 2 to 3 minutes or till sauce looks dry. Discard the remaining marinade. Spoon sour cream into small bowl, top with remaining 3/4 cup picante sauce (not the leftover marinade). Serve with the wings.

STEW OF THE SOUTHWEST

Serves 8

2 lbs. Beef Stew Meat, cut into 1-inch cubes

2 Tbs. Cooking Oil

1 1/2 cups Onion, chopped

1 small jar of Salsa

4 Beef Bouillon Cubes, OR

2 tsp. Beef Bouillon Granules

2 cloves Garlic, minced

1 Tbs. fresh Parsley, chopped

1-2 tsp. ground Cumin

1/2 tsp. Salt

2 cups Water

3-4 medium Carrots, cut into 1-inch pieces

14-oz. can Diced Tomatoes, undrained

1-1/2 cups frozen cut Green Beans

1-1/2 cups frozen Corn

4-oz. can Green Chilies, chopped

Pepper Sauce (optional)

In a 4-quart Dutch oven, warm the cooking oil over medium heat and brown the beef in it; drain when browned.

Add the onion, salsa, beef bouillon, garlic, parsley, cumin, salt, and water to the Dutch oven and bring the mixture to a boil. Reduce the heat, cover, and simmer for 1 hour.

Add the carrots, and increase the heat to return the mixture to a boil. Reduce the heat and simmer for 20 minutes.

Add the tomatoes, green beans, corn, and green chilies. Once again increase the heat to return the stew to a boil; then reduce the heat, cover, and simmer for 15-20 minutes, or until beef and vegetables are tender. Season with hot pepper sauce, if desired.

SUN DRIED TOMATO ROSEMARY BREAD

1 cup water -- plus 2 tablespoons

1 1/2 tablespoons olive oil

2 1/4 cups bread flour

1 cup whole wheat flour

1 tablespoon sugar

1 1/2 teaspoons salt

3 tablespoons sun-dried tomatoes -- chopped

3 teaspoons fresh rosemary -- or

1 teaspoon dried rosemary

1/2 teaspoon garlic powder

2 teaspoons yeast

Place all ingredients in your machines fully assembled pan, in the order specified by your machines manufacturer. Select the basic or white cycle and press start.

Notes : The sun-dried tomatoes used in this recipe are the dry packaged ones, not the ones preserved in oil. Sun-dried tomatoes can be difficult to chop with a knife. Just snip them into strips ' with a scissors. You must use garlic powder; garlic salt will not work in this recipe.

SUNDRIED TOMATO AND MOZZARELLA BREAD

1 1/2 cups water

3 tablespoons sugar

1 1/2 teaspoons salt

1 1/2 tablespoons butter

1 1/2 cups mozzarella cheese -- shredded

1 1/2 tablespoons sun-dried tomatoes -- diced

3 tablespoons dry onion flakes

1 1/2 teaspoons dried basil

3 cups bread flour

1 1/2 tablespoons dry milk

2 1/2 teaspoons yeast

Place all ingredients in your machines fully assembled pan in the order specified by your machines manufacturer. Select the basic or white cycle and press start.

TATER TOT HOT DISH

1 pound Lean Ground Beef

1 large Onion -- chopped

2 cups Whole Kernel Corn, frozen

1 package Tater Tots, frozen -- about 6 cups

1 can Cream of Mushroom Soup

1 can Evaporated Milk

to taste Salt and Pepper

1 teaspoon Parsley -- dried or fresh

1 1/2 cups Mozzarella Cheese -- shredded

In a large electric skillet, brown ground beef and onion, seasoning to taste with salt and pepper. When mixture is browned, spread evenly over bottom of skillet. Layer corn on top of meat mixture, and then layer tater tots on top of corn. In a large bowl, mix soup, milk, parsley and salt & pepper to taste, until mixture is smooth. Pour mixture over layered ingredients in electric skillet, then set temperature to simmer and bake in covered skillet for 1 hour. Remove lid from skillet, and sprinkle with shredded cheese.

Turn skillet off, and unplug- then replace lid for 5 minutes to allow cheese to melt. Serve hot as a main dish.

TENDER POTATO ROLLS

For oven-fresh rolls without a lot of last-minute fuss, shape the dough in advance and let it rise in the fridge until the dinner hour approaches.

3 to 3-1/2 cups bread flour or all-purpose flour

1 package active dry yeast

3/4 cup water

1/2 cup milk

1/3 cup shortening

1/4 cup sugar

1 teaspoon salt

1/3 cup packaged instant mashed potato flakes

1 egg

In a large mixing bowl stir together 1 cup of the flour and the yeast. In a medium saucepan heat and stir the water, milk, shortening, sugar, and salt just until warm (120° F. to 130° F.) and shortening almost melts. Stir in the potato flakes. Let stand for 1 minute. Add milk mixture to dry mixture along with the egg. Beat with an electric

mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour

to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (about 1-1/4 hours).

Punch dough down. Turn dough onto a lightly floured surface. Divide the dough in half.

Cover and let rest for 10 minutes. Lightly grease two 8x8x2-inch or 9x9x2-inch baking pans. On a lightly floured surface, roll each portion of dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch round cutter. Place rolls in prepared baking pans. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).

Bake in a 375° F. oven for 15 to 20 minutes or until golden. Immediately remove rolls from pans. Cool the rolls on wire racks. Makes 20 to 24 rolls.

Make-Ahead Tips: Before letting the shaped roll dough rise, cover shaped rolls in pan with oiled waxed paper, then with plastic wrap, and refrigerate for 2 to 24 hours. Remove from refrigerator and let stand, covered, at room temperature for 20 minutes. Bake following directions above. Or, up to 2 weeks ahead, prepare and bake the rolls. Wrap in moisture-vaporproof wrap and freeze.

TRADITIONAL SPAGHETTI N MEATBALLS

1 pound Spaghetti -- cooked

1/2 cup Parmesan cheese -- grated

-----Sauce-----

1 large Onion -- chopped

1 large Carrot -- peeled, chopped

1 stalk Celery -- sliced thin

1 clove Garlic -- minced

8 ounces Tomato Sauce

2 teaspoons Basil -- fresh, chopped

2 teaspoons Oregano -- fresh, chopped

1 tablespoon Thyme -- fresh, chopped

1 tablespoon Worcestershire sauce

1 teaspoon Salt

1/8 teaspoon Black Pepper -- freshly ground

28 ounces Tomatoes, canned -- chopped w/juice

-----Meatballs-----

1 pound Ground Beef

1/2 pound Italian Sausage

1/2 cup Seasoned Bread Crumbs

1 Egg -- slightly beaten

1/4 cup Milk

In slowcooker, combine sauce ingredients. In medium bowl, combine meatball ingredients. Form into 20 to 22 (1 1/2") meatballs. Carefully place in sauce in slowcooker. Cover and cook on LOW 7 to 8 hrs. Spoon hot mixture over cooked spaghetti or other pasta. Sprinkle with Parmesan cheese, if desired.

VEGGIE WEDGIES

2 packages Crescent rolls

Assorted veggies (green onions, tomatoes, celery, carrots, broccoli,

black olives etc.)

Shredded cheese

8 ounces. Cream Cheese, softened

1/3 cup of Mayonnaise

1/3 cup Sour Cream

1 t. Dill Weed

1/2 t. Garlic Salt

Press crescent rolls flat into a jelly roll pan, small pizza pan, or 9 X 13 dish. Bake accordingly. (watch so it does not over brown 400 oven). Meantime chop veggies finely. Set aside. In mixing bowl combine other ingredients. After rolls have cooled, spread with cream cheese mixture and top with the veggies. Sprinkle with shredded cheese. Cover and refrigerate. Cut like a pizza or into squares. (Can be made a day ahead).

YOGURT CILANTRO SAUCE

1 cup plain low-fat yogurt, drained in a colander for 1 hour

2 tablespoons cilantro, finely chopped

2 cloves garlic, minced finely

1 tablespoon lime juice

Salt and freshly ground pepper

Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at least one-half hour before serving. Makes 8 servings.

ZUCCHINI APPLE PIE

4-5 cups zucchini (using small z's, slice in half lengthwise in 1/4 in slices; boil for 5 min.

Mix:

1 cup sugar

1/4 cup brown sugar

1 teaspoon cinnamon- I prefer more

1/4 teaspoon nutmeg- I prefer more

1/4 teaspoon allspice- I prefer more

1 1/2 teaspoon cream tartar

2 or 3 Tablespoons cornstarch

pinch salt

Pour over drained zucchini, mix well. Turn into a pie shell, cover with top crust. Bake in 400 degree oven for 10 minutes. Turn oven down to 350 degrees for 20 minutes