1. Reformatted for gjots from the original Psion file recipes.s5



Bob Hepple,, Nov 2002




2.1 Almond Cheese Pinecone

Ingredients: Crackers Pine sprigs for garnish 1/2 teaspoon Worcestershire sauce 1/4 cup minced green onions 1/2 lb crumbled blue cheese 2 cups blanch toast whole almonds 3 pkg (8-oz ea) cream cheese   softened 2 jars (5-oz ea) pasteurized   process cheese spread w/pimento

Method:   In a large bowl with mixer at medium  speed, beat cream cheese, cheese  spread with pimento and blue cheese  until smooth. With spoon, stir in  green onions and Worcestershire sauce.  Cover and refrigerate about one hour.  On work surface, with hands, shape  cheese mixture into shape of large  pine cone. Arrange on wooden board.  Beginning at narrow end of cone,  carefully press almonds about 1/4  inch deep into cheese mixture in rows,  making sure that pointed end of each  almond extends at a slight angle.  Continue pressing almonds into cheese  mixture in rows, with rows slightly  overlapping, until all cheese is  covered. Garnish pinecone with pine  sprigs. Serve with crackers.


2.2 Anchovy Olive Dip

Ingredients: 1 cup dairy sour cream 1/2 cup fine chopped stuffed   green olives 1 1/2 tablespoon anchovy paste 1/2 teaspoon grated onion

Method:   Combine all ingredients; mix well.  Chill.


2.3 Artichoke Chili Dip

Ingredients: 1 can (14-oz) artichoke hearts   drained and chopped 1 cup grated parmesan cheese 1 can (4-oz) green chili peppers   chopped 1 cup mayonnaise Tortilla chips for dipping

Method:   In a small mixing bowl combine  artichokes, cheese, peppers and  mayonnaise. Transfer mixture to an 8  inch round baking dish. Bake,  uncovered, in a 350 degree oven for 20  minutes. Serve warm with tortilla  chips.




3.1 Appetizer Ham Ball

Ingredients: 2 4.5-oz can deviled ham 3 tablespoon chopped stuffed    green olives 1 tablespoon prepared mustard Tabasco sauce to taste 1 3-oz pkg cream cheese softened 2 teaspoon milk

Method:   Blend deviled ham, olives, mustard  and tabasco. Form in ball on serving  dish; chill/. Combine cream cheese and  milk; frost ball with mixture. Chill;  remove from refrigerator 15 minutes  before serving. Trim with parsley.  Pass assorted crackers.


3.2 Blue Cheese Walnut Spread

Ingredients: 1 envelope unflavored gelatin 1/4 cup cold water 1/2 cup boiling water 1/2 cup sour cream 1/3 cup milk 1 tablespoon lemon juice 1 teaspoon worcestershire sauce 4 oz blue cheese crumbled 1 pkg (8-oz) softened cream   cheese 1/2 cup walnuts

Method:   In blender, sprinkle unflavored  gelatin over cold water; let stand 3-4  minutes. Add boiling water and process  at low speed until gelatin is  completely dissolved, about 2 minutes.  Add sour cream, milk, lemon juice,  worcestershire sauce and cheeses;  process at high speed until blended.  Add walnuts and process at low speed 5  seconds. Pour into 7 1/2 x 3 3/4 x 2 1/ 4 inch loaf pan or 4 cup bowl; chill  until firm. Unmold onto lettuce-lined  platter and serve, if desired with  crackers, party=size breads and fruits.


3.3 Braunschweiger Ball

Ingredients: 1 lb braunschweiger 1/2 teaspoon basil leaves 8-oz cream cheese 3/4 teaspoon garlic powder 1 clove garlic OR 3/4 teaspoon   garlic powder 1 tablespoon salad dressing/   mayonnaise 3 teaspoon dry minced onion

Method:   Blend meat, basil, garlic and onion.  Form into ball. Combine cream cheese,  salad dressing and garlic powder.  Spread over top of braunschweiger  ball. Chill at least 24 hours before  serving. Optional garnish with parsley.


4. APPETIZERS:FingerFood


4.1 Almond Stuffed Dates with Bacon

Ingredients: 1 pkg (4-oz) blanched whole    almonds 1 lb pitted dates 1 1/2 lb lean thinly sliced bacon   cut into thirds

Method:   Put an almond in each date. Wrap a  piece of bacon around each stuffed  date and secure with a toothpick. Line  cookie sheet with aluminum foil. Place  dates on foil and bake in preheated  400 degree oven for 12-15 minutes or  until bacon is crisp. Remove to rack  or paper towel; drain. Serve warm.


4.2 Baked Sweet Red & Yellow Pepper Wedges

Ingredients: 2 medium size sweet red peppers 2 medium size sweet yellow pepper 1 medium size onion fine chopped 1 can (28-oz) crushed tomatoes   well drained 1/4 cup chopped fresh parsley 1/4 cup + 2 tablespoon olive oil 3 tablespoon pine nuts 4 clove garlic fine chopped 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup fresh bread crumbs

Method:   Preheat oven to 375 degrees. Lightly  oil 13 x 9 inch baking pan. Trim tops  off peppers; discard stems and finele  chop tops. CUt each pepper lengthwise  into sixths. Place wedges, cut side  up, in oiled pan; set aside. Combine  pepper tops, onion, tomatoes, parsley,  the 1/4 cup olive oil, pine nuts,  garlic, salt and pepper in medium size  bowl. Spoon equal amounts of mixture  into each of the pepper wedges. Bake  wedges in preheated oven at 375  degrees for 25-30 minutes or until  just tender. Sprinkle bread crumbs and  remaining 2 tablespoon oil over all.  Bake 10 minutes longer.


4.3 Bar-B-Q Wing Dings

Ingredients: 3 lb chicken wings 3 tablespoon brown sugar 2 drops ofworcestershire sauce 4 cup ketchup 1 onion

Method:   Cut off the small piece of the  chicken wing and the 2 bone part so  you have only the meaty part. Mix the  ketchup, onion cut up and brown sugar  and sauce together. Dip your wing ding  in the sauce. Put on cookie sheet.  Bake at 350 degrees for about 1 1/2  hour. If you have extra sauce, cook in  saucepan until thick.




5.1 Broiled Grapefruit Supreme

Ingredients: Grapfruit - 1/2 of one for each   person 1 to 1 1/2 teaspoon butter per   half 1/2 teaspoon sugar per half 2 tablespoon sugar-cinnamon    mixture per half - 4 part sugar   and 1 part cinnamon Cooked chicken liver for each    half

Method:   Have grapefruit at room temperature.  Cut in half; loosen sections. Cut a  hole in center of each half; fill with  butter. SPrinkle sugar over each half;  then the sugar-cinnamon mixture. Broil  grapefruit on a shallow baking pan or  jelly-roll pan 4 inches from heat  about 8-10 minutes or just long enough  to brown tops and heat to bubbling.  Place a cooked chicken liver in center  of each grapefruit half; sprinkle  lightly with sugar; broil 2 minutes  longer. Serve hot.


5.2 Cheery Cherry Canapes

Ingredients: 1/2 teaspoon grated orange peel 2 tablespoon fine chopped walnuts 1 pkg(3-oz) softened cream cheese 1 tablespoon orange juice 16 slices party rye bread 4 slices (4 oz) thinly sliced ham 15 pitted sweet cherries

Method:   Combine cream cheese, orange juice  and peel, and walnuts. Spread about 1/ 2 tablespoon of the mixture on each  slice of bread. Cut each slice of ham  into 4 triangles; place one triangle  on top of cream cheese mixture. Top  each canape with a pitted cherry,  secured with a toothpick.


5.3 Cocktail Party Shrimp

Ingredients: 1 bunch scallions/shallots 1/2 large bunch parsley 2 canned whole pimentos 2 large pods garlic 3 parts salad oil to 1 part   white vinegar Salt Pepper Dry mustard Red pepper 5 lb boiled shelled cleaned    shrimp or defrosted frozen

Method:   Chop vegetables fine in a food  processor or blender. Add to oil/ vinegar mixture. Mix well. Season to  taste with other seasonings. Pour  mixture over shrimp, turn several  times. Refrigerate for at least 24  hours, mixing occasionally. Drain  liquid to serve. Serve with toothpicks.


6. SOUPS:Vegetable


6.1 5 Bean Soup

Ingredients: 1 cup pinto beans 1 cup navy beans 1 cup black eyed peas 10 cup water 1 cup chicken bouillon 1 cup diced onion 1 16-oz can cut tomatoes 3/4 teaspoon thyme 1/4 teaspoon pepper 1 cup red beans 1 cup northern beans 2 whole bay leaves 2 lb meaty ham bones 1 1/2 cup smoked ham 1 tablespoon chili powder 1/4 teaspoon worcestershire sauce 1 medium grated carrot

Method:   Place beans into 4 quart kettle,  cover with 2 inches of water and allow  to soak overnight. Drain water then  add ham bones, water and bay leaves.  Simmer covered for 2 hours. Remove ham  bones and return any meat to kettle.  Add bouillon, onions, chili and garlic  powder, thyme, pepper, tomatoes,  carrot and worcestershire sauce. Cover  and simmer for 1 hour. Add water as  needed. Serve with hot cornbread.


6.2 Asparagus Soup #1

Ingredients: 2 lb asparagus, cut diag 1" piece 1 clove pressed garlic            3 sliced leeks 4 chopped thinly green onions     3 tablespoons butter 1 chopped small red potato        4 cups water 1 vegetable, beef, chicken cube 1 tablespoon soy sauce 1 cup cream 2 tablespoons tarragon 2 tablespoons basil

Method:  Saute vegetables in butter for 5  minutes. Add water and bouillon cube;  simemr 5 minutes. Add remaining  ingredients and simmer 10 minutes  more. Serve.


6.3 Asparagus Soup #2

Ingredients: 1.5 lb fresh asparagus washed and   tough/dry ends removed 1/4 cup (1/2 stick) unsalted   butter 1 cup carefully washed and chop   leeks white part only 1/2 cup chopped onion 1/2 cup chopped celery 1 small baking potato (about 1/2   lb) peeled and cubed 3 1/2 cup chicken stock 1 teaspoon lemon juice Salt and pepper to taste Paprika, optional 1/2 cup half-and-half Creme fraiche/whipped cream for   garnish

Method:   Snap off asparagus tips and set the  stalks aside. Melt butter in a deep  skillet with a cover. Add asparagus  tips, onion, leeks, celery and potato.  Cover lightly and cook over the very  lowest heat until vegetables are soft,  20 minutes or more.    Meanwhile, place chicken stock in a  large saucepan with the reserved  asparagus stalks, cut into large  pieces. Bring to a boil and simmer,  covered tightly, for about 30 minutes.  Discard stalks and set stock aside.   In a food processor, puree softened  vegetables and add to the asparagus  stock. Season with lemon juice, salt,  white pepper and paprika, if desired.  Allow to cool and refrigerate. Stir in  half-and-half and serve garnished with  a dollop of creme fraiche or whipped  cream and a sprinkling of paprika, if  desired.


7. SOUPS:Meat


7.1 Avgolemono

Ingredients: 8 cups chicken broth 1 cup uncooked rice 4 separated eggs 4 tablespoons lemon juice

Method:   Make chicken broth and heat to  boiling; add rice. Simmer covered  about 20 minutes. Remove from heat and  set aside. In a bowl, beat egg whites  until stiff; add yolks and beat well.  Beat continuously adding lemon juice a  little at a time. Then add about 1/5  of the broth, beating continuously.  Pour this mixture back into the pot of  broth and rice. Mix well ocer heat  but, to avoid curdling, do not allow  soup to come to a boil. Serve  immediately.


7.2 Baked Beef and Vegetable Soup

Ingredients: 4 lb short ribs of beef 1 onion skin on studded with 2   cloves 3 cloves garlic peeled and    lightly crushed 4 whole black peppercorns 4 cup beef broth 3 small leeks roots trimmed and 1   inch of green left on cut into   1/4 x 2 inch julienne strips   well washed 3 carrots cut into 1/4 x 2 inch   julienne strips 3 celery ribs cut into 1/4 x 2   inch julienne strips 8 white mushroom caps cut into   thin slices 2 cup shaped pasta cooked until   just tender Salt and fresh ground black    pepper to taste 2 tablespoon chopped dill 2 tablespoon parsley

Method:   Preheat oven to 350 degrees. Place  beef, onion, garlic, peppercorns and  broth in an oven-proof casserole. Add  water to cover by 1 1/2 inches. Bring  to a boil. Cover and bake in the oven  about 2 hours, until beef is very  tender. Remove meat and cool. Shred  from bones, discarding any fat and the  bones. COver. Pour broth through a  fine mesh strainer into a gravy  separator or bowl. Allow to cool. Pour  or skim off fat and return defatted  broth to the casserole. Add leeks,  carrots and celery to casserole. Bring  to a boil; reduce heat and simmer,  covered, 3 minutes. Add shredded beef  to broth with mushrooms, pasta, salt  and pepper. Bake, covered, for 5  minutes. Remove from oven and stir in  dill and parsley. Serve immediately in  deep soup bowls.


7.3 Beef and Vegetable Soup #1

Ingredients: BEEF BONE STOCK: 4 lb meaty bones sawed into piece 1 halved onion 2 quartered carrots 1 outer stalk celery cut into 3   pieces 1 small turnip sliced optional 12 peppercorns 1 bay leaf Pinch of thyme 4 parsley stalks SOUP: 3 pints of beef bone stock with   fat removed 2-3 tablespoon fat from stock 1 large chopped onion 1 cup diced carrot 1/2 cup diced celery 1/2 cup diced turnip optional 1/2 cup diced parsnip optional 1 1/2 lb cross cut shanks 1 cup chopped tomatoes 1 teaspoon sugar 1 tablespoon salt 1/2 teaspoon pepper 1/4 cup barley (if used soup must   be eated in a day or two)

Method:   STOCK: Wash soup bones in cold  water, place in large kettle and cover  with cold water, about 4 pints. Bring  to a boil slowly, skimming when  necessary. Add vegetables,  peppercorns, herbs and salt. Cover and  simmer 2-3 hours. Strain stock into a  large bowl and discard the bones and  vegetables. Store stock, covered,  overnight in refrigerator. Next day  remove the fat and retain 2-3  tablespoon of it for the soup.   SOUP: Place fat in soup kettle and  saute onions, carrots, celery, turnips  and parsnips over low heat for 10  minutes. Increase heat and add boned  and diced shank meat. Cook, stirring,  until beef juices run out and brown.  Add stock, barley, tomatoes, sugar,  salt and pepper. Bring to a boil.  Reduce heat, cover and simmer for 1 1/ 2 hours or until beef is tender. Soup  is ready to serve. Soup improves when  served the next day.


8. SOUPS:Cheese


8.1 Cheese Potato Soup

Ingredients: 1/2 stick oleo 1/4 cup flour 1/2 stick oleo 2 cup mashed potatoes 1/4 cup onion 2 cup milk 1 small jar cheese whiz Salt and pepper to taste

Method:   Simmer 1/2 stick oleo and onion  until done the way you want. Sprinkle  flour to thicken. Add milk, 1/2 stick  oleo, cheese, potatoes, salt and  pepper. Heat until cheese melts,  stirring constantly to prevent  scorching.


8.2 Cheese Soup

Ingredients: 1 cup water 1 shredded large potato 1 grated medium carrot 1 fine chopped celery stalk 1 cup chicken consomme/broth or    use 2 teaspoon instant chicken   bouillon dissolved in 1 cup hot   water 1/2 cup half-and-half 1 1/2 cup shredded sharp cheddar   cheese (about 6-oz)

Method:   Combine water, potato, onion, carrot  and celery in a 2 quart casserole;  cover and microwave at high until  potatoes are tender, 12-17 minutes;  stirring after halfway through the  cooking time. Stir in consomme and  half-and-half. Cover. Microwave at  medium high heat until heated through,  6-8 minutes. Mix in cheese stirring  until  melted.     For range top: Cook potatoes,  onion, carrot and celery in water  until tender. Add consomme and half  and half over low heat until hot. Stir  in cheese until melted.


8.3 Cheese Vegetable Soup

Ingredients: 6 cup diced tomatoes 1 cup chopped celery 1 cup chopped carrots 1/2 cup chopped onion 2 teaspoon chicken bouillon 4 1/2 cup water 4 tablespoon water 3 cup milk 1 lb velveeta cheese 2 teaspoon chopped parsley flakes 1 teaspoon salt 1/4 teaspoon pepper

Method:   Combine tomatoes, celery, carrots,  onion, chicken bouillon and 4 1/2 cup  water and simmer until vegetables are  done and liquid is reduced. Shake  together flour with a small portion of  milk and add to vegetables with the  rest of the milk. Cut the velveeta  cheese in cubes and add to soup along  with parsley, salt and pepper. Simmer  at low temperature till hot.


9. SOUPS:Other


9.1 Apple Soup

Ingredients: 16 apples, cored & chopped 5 cups water 1/2 tablespoon lemon peel, grated 1 inch cinnamon, wrapped in         cheese cloth 1 tablespoon arrowroot 1 tablespoon lemon juice 1/4 cup white wine 1/2 cup sour cream

Method:   Simmer apples, water, lemon peel,  cinnamon, and maple syrup until apples  are tender, about 20 minutes; remove  cinnamon. Puree soup in blender;  return to sauce pan. Remove about a  cup of liquid and combine it with  arrowroot. When thickened, return to  soup. Stir in lemon juice, and wine.  Heat through. Serve with a spoonful of  sour cream on each bowl.


9.2 Bluenose Strawberry Soup

Ingredients: 2 cup sliced strawberries 1 cup sour cream 1 cup half and half 1/4 cup sugar 2 tablespoon brandy 1/2 teaspoon vanilla extract Extra sliced strawberries and   mint sprigs

Method:   Blend strawberries, sour cream, half  and half, sugar, brandy and vanilla  until smooth, about 30-45 seconds.  Serve in chilled cups and garnish with  sliced strawberries and mint sprigs.


9.3 Cantaloupe Soup

Ingredients: 4 cantaloupes 1/4 cup granulated sugar Fresh mint leaves about one good   size handful plus some for    garnish Port Lemon juice

Method:   Carefully cut three of the  cantaloupes in half in a zig-zag  pattern using a very sharp knife.   Scoop out and throw away the seeds.  Use a melon ball scooper to scoop out  the flesh of the melon; Take it down  to the green part.   Do the same thing with the remaining  fourth cantaloupe. It doesn't matter  how you slice this one because all you  will be using is the flesh.   Place all of the scooped cantaloupe  in a food processor. Add the sugar and  mint leaves, a splash of port and  splash of lemon juice. Be casreful not  to over-process the mixture; it should  retain some texture.   Garnish with remaining mint leaves.


10. SALADS:Green


10.1 Caesar Salad

Ingredients: 1 very fresh egg yolk 1/4 teaspoon salt 4-6 tablespoon divided olive oil 1 crushed clove garlic 1/2 teaspoon worcestershire sauce 1/2 teaspoon dijon style mustard 2-3 tablespoon apple cider  vinegar Fresh ground black pepper 1 cup homemade croutons **** 3 tablespoon fresh grated/hand  shredded parmesan cheese 1 teaspoon to 1 tablespoon fresh  lemon juice/concentrate 2 heads romaine lettuce inside  leaves only ***

Method: *** The lettuce is deribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad.**** Homemade bread in 1-inhc cubes sauteed in butter until golden brown, served warm on chilled crisp green.  In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 tablespoon of the olive oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of the salad and the parmesan in a ring around the circumference. Roll gently to serve.


10.2 Easy Salad

Ingredients: 3 slices dense and chewy bread 1/3 cup melted butter 1 teaspoon garlic powder 1 head romaine lettuce 1 quarter jar durkee's famous  sandwich and salad sauce with  mayonnaise 4 tablespoon oil and vinegar  dressing 2 tablespoon parmesan cheese

Method:  For the croutons, tear up the bread or cube it. Combine the melted butter and garlic powder. Pour over bread cubes and toss to cover. Spread cubes on a cookie sheet and bake 10 minutes in an oven preheated to 350 degrees, turning once. Cool. Meanwhile, wash the romaine leaves, using only the most tender inside ones, and dry thoroughly. Tear into bite size pieces and place in large bowl. Drizzle with dressing to taste, toss carefully, and serve garnished with parmesan cheese and croutons.


10.3 Three Lettuce Chiffonade

Ingredients: 1 head radicchio about 1/4 lb  core removed 2 head bibb lettuce 1/4 lb each 1/2 head iceburg lettuce about  1/4 lb core removed 1 green bell pepper 1/4 lb cored 1/4 cup olive oil 3 1/2 tablespoon red-wine vinegar Salt and fresh ground pepper

Method:  Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce. Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce. There should be about 2 cups of each. Add to the bowl. Cut pepper lengthwise into thin strips. There should be about 1 cup. Add to the bowl. Add oil, vinegar, salt and pepper and blend well. Serve immediately.


11. SALADS:Fruit


11.1 Carmel Apple Salad

Ingredients: 1 container (8-oz) frozen whipped  topping thawed 1 pkg dry instant butterscotch  pudding 1 can (8-oz) crushed pineapple  with juice 3 cup diced apples 1 cup dry roasted nuts 1 cup marshmallows

Method:  Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator.


11.2 English Walnut Salad

Ingredients: 1 bunch red leef lettuce 1 bunch watercress 1/2 lb arugula 1 cup walnut halves  DRESSING: 1/2 cup walnut oil 1/2 cup good quality olive oil 1/3 cup red wine vinegar 2 teaspoon salt 2 teaspoon sugar 1/4 teaspoon pepper

Method:  Put greens in a bowl, sprinkle with walnuts, cover and chill. Combine oils, vinegar, salt, sugar and pepper and beat until thick. Let stand at room temperature, then beat again before tossing with salad.


11.3 Fruit and Shells Salad

Ingredients: 1 (7-oz) package shells/rings  uncooked 1 (15-oz) can fruit cocktail  drained 1 sliced medium banana 1 medium apple cored and chopped 2 cup whipped topping 1/4 teaspoon ground cinnamon

Method:  Prepare shells according to package directions; drain. In medium bowl, combine shells, frtui cocktail, banana and apple. In small bowl, blend whipped topping and cinnamon. Stir into salad mixture. Cover, chill thoroughly. Stir gently before serving.


12. SALADS:Vegetable


12.1 3-Bean Salad

Ingredients: 1 16-oz can green beans 1 16-oz can kidney beans 1 16-oz can wax beans 1/2 cup chopped green pepper 1/2 cup sugar 2/3 cup vinegar 1/2 cup salad oil 1/4 teaspoon pepper 1/4 teaspoon salt 1/2 cup chopped onion

Method:  Drain the three kinds of beans and place them in a bowl. Add all ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup onion before serving.


12.2 Artichoke Rice Salad with Dressing

Ingredients:     SALAD 2 jars (6-oz) marinated artichoke  bottoms 1 bot (4-oz) stuffed green olives 5 green onions 1 pkg pilaf/chicken rice mix 1/2 green pepper, sliced DRESSING 1/3 cup mayonnaise 1/2 teaspoon curry powder 2 jars marinade from artichokes

Method:  Cook rice according to package directions for either chicken or pilaf; let cool. Drain artichoke bottoms, reserving liquid. Drain olives; discard their liquid. Chop artichoke botoms, olives, onions, and pepper. Add to cooled rice and mix.  Make the dressing by combining marinade from artichokes with other dressing ingredients. Toss with rice salad. Refrigerate 1 hour. Serve when ready.


12.3 Arugula and Red Onion Salad

Ingredients: 3/4 lb arugula leaves 1 medium size red onion cut into  thin slices 1 teaspoon finely chopped garlic 1 tablespoon red-wine vinegar 3 tablespoon olive oil Salt and fresh ground pepper 

Method:  Pick over the arugula leaves and remove and discard any tough stems. Rinse and drain the leaves. Pat dry. Place the leaves in a salad bowl. Add the onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well. Serve.


13. SALADS:Meat&Poultry


13.1 Chef's Salad Sandwich

Ingredients: 6 inch long piece french bread Olive oil Red-wine vinegar 2 thin slices ham/roast beef e slices hard boiled egg 3 slices marinated artichoke   hearts drained 2 teaspoon chop italian parsley 3 thin slices peeled cucumber Fresh ground black pepper 2 thin slices turkey/chicken 2 thin lengthwise slices plum   tomato 1 slice swiss cheese folded in   half lengthwise 1 slice purple onion halved 2 thin slices italian salami 3 pitted black olives

Method:   Slice bread in half lengthwise.  Scoop out inside. Brush each half with  oil and vinegar. Layer ingredients  atop bottom of the bread, pressing  them down once or twice. Begin with  ham/roast beef, then lay a row of har- boiled egg slices, next, the marinated  artichoke hearts, sprinkled with 1  teaspoon parsley; cucumber slices,  sprinkled with pepper; cooked turkey/ chicken; tomato slices; swiss cheese;  purple onion, sprinkled with remaining  parsley; and the italian salami. Plcae  top on sandwich and press together.  With toothpicks, secure 3 black olives  along top of sandwich. SEal sandwich  well in plastic bag.


13.2 Chicken Regency Salad

Ingredients: 1 pkg (9-oz) frozen artichoke   hearts 2 cup Italian salad dressing 3 cup cooked cubed chicken 1/3 cup thinly sliced water   chestnuts 1/4 cup slivered green olives 1 tablespoon soy sauce 2 tablespoon butter 1/2 cup pecan halves 1 pinch mixed vegetable seasoning 3/4 cup diced celery

Method:   Cook artichoke according to package  directions; drain. Combine with salad  dressing, chicken, water chestnuts,  olives, and soy sauce. Cover and  refrigerate at least 3 hours.   Melt butter; add pecans and cook  over low heat, stirring constantly  until nuts begin to brown. Drain nuts  and sprinkle with vegetable seasoning;  cool.   Drain any liquid from chicken  mixture. Add celery just before  serving. Serve on lettuce and garnish  with pecans.


13.3 Chicken Salad

Ingredients: 3 cups cooked cubed chicken 1 lb steamed asparagus 1/2 cubed & steamed pineapple   (OR 1 can (20-oz) pineapple   chunks, drained) 2 sliced tomatoes 1 diced onion 1 sliced green pepper 1 can (7-oz) sliced green olives 1 tablespoon chopped parsley 1 tablespoon basil 1 head torn iceburg lettuce

Method:   Combine all ingredients. Make sure  to wash the lettuce. Toss with  dressing of your choice.


14. SALADS:Seafood


14.1 Calamari

Ingredients: 3 lb box frozen calamari - squid   cleaned and cut in strips 2-3 tablespoon olive/salad oil Juice from 1/2 lemon or to taste 1/2 cup dry white wine 3-4 cloves minced garlic 1/2 lb sliced mushrooms 2 green/red peppers thinly sliced 3 tablespoon tomato puree 2 teaspoon herbs of provence or    combo of oregano.thyme/sage/   marjoram and double quantity if   using fresh herbs Salt and pepper to taste

Method:   Thaw the calamari in the  refrigerator. With a small knife, slit  the body along one side and pull off  the heaf and internal organs. Remove  the clear cartilage inside the body  and rinse well. Remove the thin layer  of skin on the outside by pulling or  rubbing. Rinse, drain and pat dry on  paper toweling. Cut in 1/2 strips. In  a nonreactiev pan, cook the onion in  hot oil until soft, but do not brown.  Add the lemon juice, wine, calamari,  salt, pepper, and tomato paste.  Simmer, partially covered, about 40  minutes or until calamari is tender  and liquid has concentrated to about 1  cup. In another pan, quickly saute the  mushrooms and peppers al dente in a  little hot oil and add to the  calamari. Serve hot as an appetizer or  main course, or cold as a salad or  appetizer. Garnish with tomatoes.


14.2 Cool Tuna Salad

Ingredients: 3/4 cup salad dressing 1/2 cup sour cream 1/4 cup chopped peeled cucumber 2 tablespoon fine chopped onion 2 hard cooked eggs separated 1/2 teaspoon dillweed 1 1/2 quart torn assorted greens 2 6-1/2 oz can starkist tuna    drained flaked Tomato wedges

Method:   Mix salad dressing, sour cream,  cucumbers, onions, chopped egg whites  and dillweed. Chill. Top greens with  tuna and salad dressing. Garnish with  sieved egg yolk and tomatoes.


14.3 Crunchy Tuna Salad in Pepper Boats

Ingredients: 2 large peppers halved    lengthwise 2 6 1/2-oz can tuna drained and   flaked 1/2 cup salad dressing/mayonnaise 1 chopped carrot 1 chopped celery stalk 1/2 medium chopped red onion 1/4 cup chopped pecan optional

Method:   Place pepper halves on plate.  Microwave on high for 60 seconds.  Chill. Combine remaining ingredinets;  chill. Spoon tuna mixture into pepper  halves to serve.


15. SALADS:Molded


15.1 Beet Jello Salad

Ingredients: 1 can shoestring beets 1 can crushed pienapple 2 pkg raspberry jello 1 teaspoon vinegar or lemon juice

Method:   Bring juice strained from beets and  from pineapple to a boil with vinegar,  or lemon juice. Add water to make 3  cups liquid. Dissolve jello in liquid.  Let stand until slightly thickened.  Then add beets and pineapple. Place in  mold or 13 x 9 inch pyrex dish. Serve  on lettuce leaf with a dollop of  mayonnaise.


15.2 Blueberry Salad

Ingredients: 3 pkg blueberry jello 2 cup boiling water 1 lagre can crushed pineapple 4 cup fruit juice 2 cup blueberry 3/4 cup chopped nut 2 pkg lucky whip

Method:   Drain fruit, dissolve jello in  boiling water. Add fruit juice, add  water to make 4 cups. Take out 2 cups  of jello mixture and set aside. Let  jello partially set, add fruit to  remaining jello. Put in 9 x 13 inch  pan and let set until firm. Whip lucky  whip and add nuts and fold in 2 cups  jello, put on top of jello.


15.3 Buttermilk Salad

Ingredients: 1 large (4-serving size) pkg any   flavor gelatin - red is nice 1 can (15 1/2-oz) crushed   pineapple 2 cup buttermilk 1 container (12-oz) whipped   topping

Method:   Boil gelatin and undrained pineapple  for 5 minutes. Set aside to cool  slightly. Stir in buttermilk, then  fold in topping. Pour in a 13 x 9 inch  pan or large bowl.


16. SALADS:Dressings


16.1 Anchovie and Olive Oil Dressing

Ingredients: 3 anchovies 1/4 teaspoon prepared mustard 2 tablespoon lemon juice 1 egg 1 cup garlic crutons 1 clove garlic 1/8 teaspoon worcheshire sauce 1/3 cup olive oil 1/4 cup parmesan cheese 1 head lettuce

Method:   Mash clove of garlic with the  anchovies. Add the prepared mustard  and worcheshire sauce. Stir in lemon  juice and olive oil and stir in a well  beatened egg. Break the letuce into a  salad bowl and add the parmesan cheese  and garlic crutons. Toss the lettuce  with the ingredients above.


16.2 Basic Vinaigrette

Ingredients: 1 heaping tablespoon dijon style   mustard 1/4 teaspoon salt to taste Fresh ground black pepper  1 tablespoon wine vinegar/vinegar   or lemon juice 3-4 tablespoon salad/olive oil

Method:   In a salad bowl, combine the  mustard, salt, pepper and vinegar. Mix  until smooth. Add the oil, one  tablespoon at a time, beating with a  whisk until oil incorporates and sauce  becomes thick and smooth. Taste and  alter seasoning as needed. If to acid,  add a little more oil, yogurt or cream  to melow it. If bland, add more acid,  salt or pepper.   VARIATIONS: Add a tablespoon or two  of chopped chives, green onion,  crumbled blue cheese, parmesan cheese,  parsley or other fresh or dried herbs.


16.3 Celery Seed Salad Dressing

Ingredients: 1 cup granulated sugar or 1/2 cup   good honey 1/2 cup cider vinegar 2 cup good quality vegetable oil 2 teaspoon salt 2 teaspoon good grade paprika 2 teaspoon dry mustard 2 teaspoon celery seed 2 tablespoon grated fresh onion   and some greens too

Method:   In blender with a cover, blend  sugar, oil and vinegar about 2  minutes. Shake salt, paprika, dry  mustard and celery seed ingredients  together and gradually add to the  above and just blend. Add fresh grated  onions last and beat hard for 30  seconds. The dressing gets thick by  its nature when refrigerated and well  chilled. Serve chilled.


17. SALADS:Other


17.1 Australian Rice Salad

Ingredients: 3 cup cold cooked brown/white    rice 2 chopped fine carrots 1 can (8-oz) juice packed pine-   apple tidbits undrained 1 cup cold cooked/frozen thawed   corn kernels 1/2 cup cold cooked/frozen thawed   peas 1 tablespoon chopped fresh mint

Method:   Combine rice, carrots, pineapple,  corn, peas and mint and chill  thoroughly.


17.2 Caraway Mustard Slaw

Ingredients: 8 tablespoon dijon style mustard 1 cup olive oil 1/3 cup fresh lemon juice 2 teaspoon caraway seeds 4 lbs fine grated cabbage 2 grated onions

Method:   In a heatproof ceramic bowl rinsed  with hot water and dried beat the  mustard and 1/3 cup boiling water. Add  the oil in a stream, whisking until  thick. Add the lemon juice in a  stream, whisking; the caraway seeds,  and salt and pepper to taste.    In a large ceramic bowl combine the  cabbage with the onions and the  dressing. Chill, covered, for at least  2 hours and let come to room  temperature before serving.


17.3 Classic Cole Slaw

Ingredients: 1 cup real/light mayonnaise 3 tablespoon lemon juice 2 tablespoon sugar 1 teaspoon salt 6 cup shredded cabbage 1 cup shredded carrots 1/2 cup thinly sliced green   pepper

Method:   Combine first 4 ingredients. Stir in  remaining ingredients. Cover; chill.


18. SALADS:Potato


18.1 Chunky Potato Salad

Ingredients: 2 lb small red skinned potatoes   cut into 1 inch chunks 1/2 teaspoon salt Water 2 sliced ribs celery 1 medium green bell pepper seeded   and chopped 4 hard-cooked eggs shelled 2/3 cup mayonnaise 1/4 cup dairy sour cream 1 tablespoon cider vinegar 1/4 teaspoon dry mustard 3/4 teaspoon minced fresh dill OR   1/4 teaspoon dillweed

Method:   In large saucepan, over high heat,  bring potatoes, salt and enough water  to cover to boil. Reduce heat to low;  cover and simmer about 20 minutes  until potatoes are fork-tender. Drain  potatoes, cool slightky; place in  large bowl with celery and pepper.  Chop eggs; add to bowl. In small bowl,  combine remaining ingredients. Pour  over potato mixture; toss well. Cover  and chill until ready to serve, at  least 2 hours.


18.2 Classic Potato Salad

Ingredients: 1 cup real/light mayonnaise 2 tablespoon vinegar 1 1/2 teaspoon salt 1/4 teaspoon pepper 4 cup cooked cubed peeled   potatoes (5-6 medium) 1 cup sliced celery 1/2 cup chopped onion 2 hard-cooked eggs chopped

Method:   Combine first 5 ingredients. Stir in  remaining ingredients. Cover; chill.


18.3 French Potato Salad

Ingredients: 7 potatoes (approx 2 lbs) 1/4 cup chopped onions 1/4 teaspoon red hot pepper flake 1/4 cup chopped parsley 1/2 teaspoon chopped garlic 1 teaspoon chopped tarragon 1/2 cup dry white wine 1/2 cup olive oil 2 tablespoon wine vinegar Freshly ground pepper 2 tablespoon chopped shallots

Method:   Rinse and drain the potatoes but  don't peel them. Put them in a large  saucepan. Add cold water to cover and  bring to s boil. Simmer for about 20  minutes, or until tender.   Cut the potatoes lengthwise in half.  Cut each half into thin slices. Put  the potatoes in a bowl and add the  remaining ingredients, including  pepper. Stir gently.


19. VEGETABLES:Asparagus


19.1 Almond Asparagus

Ingredients: 1 lb asparagus cut in 1 inch   pieces 2 tablespoon butter/margarine 1 tablespoon lemon juice 1/2 cup slivered almonds Salt and pepper

Method:   Heat butter in skillet; add  asparagus and saute 3-4 minutes. Cover  skillet and steam 3 minutes or until  crisp. Toss with lemon juice and  almonds; salt and pepper to taste.


19.2 Asparagus and Chicken En Papillote

Ingredients: 2 tablespoon butter 4 pieces of parchment paper   12 x 15 inches 1/4 cup white wine 3 tablespoon dijon mustard 2 tablespoon lemon juice 1 tablespoon fresh marjoram    chopped OR 1 teaspoon dried   flakes 1/4 teaspoon black pepper 1 tablespoon cooking oil 4 skinlee boneless chicken breast   halves 1 lb cleaned asparagus 1/3 lb carrots peeled and cut    inot juilenne strips

Method:   Melt 2 tablespoon butter. Microwave  on high 30-45 seconds. Brush one side  of parchment with butter; set aside.  Combine white wine, mustard, lemon  juice, marjoram and pepper; set aside.   Preheat microwave browning skillet 5  minutes on high. Add 1 tablespoon  cooking oil. Brown chicken, 2-3  minutes on high. Turn and microwave on  high 1-2 minutes. Remove to cutting  board and cut each piece into 5-6  lengthwise slices. Stir wine mustard  mixture into pan juices. Spoon half of  sauce onto center of parchment pieces.  Arrange chicken, asparagus and carrots  on top and spoon remaining sauce over  vegetables. Fold parchment to maek a  tightly secure package, tucking ends  under. Place in baking dish and  microwave on high for 8 minutes. Let  stand 3-5 minutes before serving.


19.3 Asparagus Citrus Saute

Ingredients: 1/4 cup orange juice 3 tablespoon white wine 1/4 teaspoon salt 1/4 teaspoon ground white pepper 2 tablespoon butter 1/3 cup chopped pecans 3/4 lb fresh asparagus spears 1/2 cup fresh/frozen peas 1 1/2 oz shiitake mushrooms   thinly sliced Zest of 1 orange and 4 orange    wedges

Method:   Combine orange juice, wine, salt and  pepper and set aside. Melt 1  tablespoon butter in skillet over  medium heat. Saute pecans until  lightly browned, 1-2 minutes. Remove  from skillet and drain on paper  towes=ls. Add remaining butter to pan.  Saute asparagus over medium heat for 2  minutes. Add orange juice-wine  mixture. Cover and steam 3-4 minutes,  until asparagus is tender-crisp. Add  peas and cook until tender. Stir in  mushrooms and heat through. Divide  asparagus, peas, mushrooms and sauce  on individual plates or serve on large  platter. Top with orange zest and  pecans. Squeeze juice from orange  wedges over vegetables before serving.


20. VEGETABLES:Beans&Peas


20.1 Baked Beans #1

Ingredients: 2 cans Bush baked beans 1/2 cup molasses 1/2 cup brown sugar Ground onion 1 cup ketchup Salt and pepper 1 tablespoon mustard 3 slices bacon

Method:   Mix all ingredients together. Bake  at 300 degrees (covered) for 1 hour.  Bake for 1 hour uncovered.


20.2 Baked Beans #2

Ingredients: 1 lb navy beans 1 cup dark brown sugar 1 6-oz tomato puree Salt and pepper to taste 1 lb raw bacon chopped 3 sliced or diced onions 2 tablespoon molasses

Method:   Soak beans overnight. Drain. Add  approximately 1 inch of water over  beans and simmer until skins reach  bursting point. Drain beans, save  liquid. Mix beans with other  ingredinets and cook slowly in oven  for about 6 hours. Add liquid from  time to time as beans dry out. Bake in  275 degree oven.


20.3 Baked Beans #3

Ingredients: 1/2 lb diced bacon 1/2 lb ground beef 1 chopped onion 1 can (16-oz) pork and beans with   liquid 1 can (16-oz) kidney style beans   with liquid 1 can (16-oz) butter beans with    liquid 1/2 cup brown sugar 1/3 cup white sugar 1/4 cup barbecue sauce 1/4 cup ketchup 1 tablespoon prepared mustard 2 tablespoon molasses

Method:   Fry the bacon just until it's limp  and drain off grease. Remove bacon and  in same skillet, brown the beef and  saute the onion until clear. Add the  pork and beans, kidney beans, butter  beans, brown and white sugars,  barbecue sauce, ketchup, prepared  mustard and molasses and mix well.  Bake at 350 degrees for 1 1.2 hours,  for a crunchy top and less moist  beans, bake uncovered during the last  30 minutes.


21. VEGETABLES:Broccoli


21.1 2-Step Chicken Broccoli Divan

Ingredients: 1 lb fresh broccoli cut into    spears or 1 pkg (10-oz) frozen   broccoli spears, cooked and   drained 1 1/2 cup cubed cooked chicken or   turkey 1 can cream of broccoli soup 1/3 cup milk 1/2 cup shredded cheddar cheese 1 tablespoon melted butter 2 tablespoon dry bread crumbs

Method:   In 9 inch pie plate or shallow  casserole, arrange broccoli; top with  chicken. Combine soup and milk; pour  over chicken. Sprinkle with cheese.  Combine butter and bread crumbs;  sprinkle over cheese. Bake at 450  degrees for 15 minutes or until hot.  Or, cover with waxed paper; microwave  on high for 6 minutes or until hot,  rotating dish halfway through heating.


21.2 Broccoli and Cheese Manicotti

Ingredients: 1 box (8-oz) manicotti shells 1 container (15-oz) low-salt    part-skim ricotta cheese 3 cup shredded low-salt part-skim   mozzarella cheese divided 1 pkg (10-oz) thawed frozen    chopped broccoli 2 beaten egg 1/4 cup chopped parsley divided 1/4 teaspoon ground nutmeg 1/8 teaspoon pepper 1/4 cup butter/margarine 1/4 cup all purpose flour 2 cup low-fat (1%) milk 1/4 cup shredded parmesan cheese Parsley sprigs for garnish opt

Method:   Preheat oevn to 350 degrees. Prepare  manicotti shells according to package  directions. Meanwhile, in large bowl,  combine ricotta cheese, 1 1/2 cup  mozzarella cheese, broccoli, eggs, 2  tablespoon parsley, nutmeg and pepper;  set aside. For sauce, in small  saucepan, over low heat, melt butter.  Stir in flour, cook 5 minutes,  stirring occasionally. Increase heat  to medium; stir in milk. Cook 5  minutes, until slightly thickened,  stirring. Gradually stir in remaining  1 1/2 cup mozzarella cheese; cook  until all cheese is melted, about 2  minutes. Pour half the cheese sauce  over bottom of 15 x 10 inch baking  pan; set remaining sauce aside. Drain  manicotti shells; rinse in cold water.  Spoon about 1/4 cup filling into each  shells; place filled shells in baking  pan. Pour remaining sauce over shells.  Cover with foil; bake 30 minutes until  heated through. During last 5 minutes  of baking remove cover; sprinkle  shells with parmesan cheese and  remaining 2 tablespoon parsley. To  serve, place 2 shell


21.3 Broccoli and Cheese Casserole

Ingredients: 1 can (10.75-oz) cream of celery    soup 1 jar (8-oz) cheez whiz with   jalapenos for zip 3/4 stick of margarine 1/2 cup chopped celery 1 1/2 cup instant cooking rice or   precooked rice which has been   cooked 1/2 cup chopped onions 1/2 cup sliced mushrooms 2 coarsely chopped carrots 1-2 cup broccoli florets only Paprika and buttered bread   crumbs optional

Method:   In 3 quart pan, over low heat, melt  together soup, cheez whiz and  margarine. Add celery, rice, onions  and mushrooms. Set aside. Line the  bottom of a 2 1/2 to 3 quart casserole  with the florets. Pour the cheese  sauce on top and bake at 350 degrees  for 40 minutes. Sprinkle with paprika  and buttered bread crumbs if you want.


22. VEGETABLES:Cabbage


22.1 Cabbage Casserole #1

Ingredients: 1 stick oleo 1 diced medium cabbage Parmesan cgeese 1 pkg onion soup mix dry 1 pkg medium noodles 2-3 polish sausages

Method:   In large frying pan dissolve soup  mix in oleo slowly, stirring  constantly. Add cabbage and fry until  tender. Add cooked noodles and polish  sausage cut into slices. Hest through  and sprinkle cheese on top and serve.


22.2 Cabbage Casserole #2

Ingredients: 1 lb ground beef 1 small onion 1 small head cabbage 1 can tomato soup 1/4 cup raw instant rice 1 soup can water Salt and pepper to taste

Method:   In skillet, brown ground beef and  onion together. In greased casserole  layer chopped cabbage, beef and rice,  ending with layer of chopped cabbage.  In bowl combine soup, water and  seasoning. Pour over ingredients in  casserole. Cover and bake in 350  degree oven for 1 1/2 hours.


22.3 Cabbage Rolls

Ingredients: 4 sticks margarine/butter 3 cup flour 1 teaspoon sugar 1 pkg yeast 1 large can condensed milk 1 1/2 stick margarine 1 large head cabbage 6 hard boiled eggs 3 tablespoon dill Salt and pepper

Method:   DOUGH: Add warm water to yeast as  package states, add 1 teaspoon sugar  and set aside. Cut 4 sticks margarine  into3 cups flour until very small  balls appear, add yeast water and  condensed milk. Mix dough with hands,  adding flour as needed to make a ball  that pulls away from bowl. Let set in  refrigerator overnight.   CUt cabbage into small pieces, saute  in margarine until just tender. Add  dill, salt and pepper. Divide into six  equal pieces. Roll out dough. Put  cabbage mixture in center of rectangle  of dough, crumble 1 egg over the top  of the cabbage. Fold dough from long  side over mixture, fold the other side  over the dough. Place on greased  cookie sheet seam side down, and brush  with egg white anmd water. Bake at 400  degrees until golden brown.


23. VEGETABLES:Carrots


23.1 Carrot-Celery Saute

Ingredients: 2 cup frozen crinkle cut carrots 5 ribs celery sliced Water 1 tablespoon butter 1/4 teaspoon dried thyme 1/8 teaspoon salt Pinch of pepper

Method:   In covered medium saucepan, cook  carrots and celery in 1 inch of water  until carrots are fork-tender; drain.  Place in serving bowl, toss with  butter, thyme and salt and pepper. 


23.2 Carrots Elegate

Ingredients: 1 lb carrots thinly sliced 1/4 cup golden raisins 1/4 cup butter 3 tablespoon honey 1 tablespoon lemon juice 1/4 teaspoon ground ginger 1/4 cup sliced unpeeled almonds

Method:   Heat oven to 375 degrees. Cook  carrots, covered, in 1/2 inch boiling  water for 8 minutes; drain. Place  carrots in a 1 quart baking dish. Stir  in raisins, butter, honey, lemon juice  and ginger. Bake uncovered, for 35  minutes, stirring occasionally.  Sprinkle with almonds before serving.


23.3 Cheese Scalloped Carrots

Ingredients: 1/4 cup margarine/butter 1 small chopped onion 1/4 cup all purpose flour 1 teaspoon salt 1/4 teaspoon drymustard 1 tablespoon dried parsley flakes 2 cup milk 1/8 teaspoon pepper 1/4 teaspoon celery salt 8-oz sliced cheddar cheese 4 cup canned carrots ** 3 cup bread crumbs

Method: ** You may use 12 medium fresh carrots  instead of canned carrots.   Melt margarine in pan. saute onions  for 2-3 minutes. Stir in flour, salt,  mustard and parsley flakes. Add milk  and cook without stirring until  smooth. Add pepper and celery salt.  Layer carrots and cheese in casserole  dish, 2 quart size. Pour sauce over  cheese and carrots. Top with bread  crumbs. Bake for 45 minutes at 350  degrees. Casserole may be made ahead  and refrigerated until one hour before  using. Heat for one hour at 350  degrees.


24. VEGETABLES:Cauliflower


24.1 Broccoli - Cauliflower Casserole

Ingredients: 2 10-oz pkg frozen cauliflower 2 10-oz pkg frozen broccoli    chopped 1/2 stick butter/margarine 10-oz velveeta cheese 30 ritz crackers crushed 1/2 stick butter/margarine

Method:   Cook broccoli and cauliflower in  salted water until almost tender, not  mushy. Drain. Melt 1/2 stick butter  and cheese together. Mix thru the  vegetables. Pour into a buttered 2  quart casserole dish. Combine 1/2  stick melted butter/margarine with 30  crushed ritz crackers. Sprinkle on top  of vegetables. Bake at 350 degrees for  20 minutes.


24.2 Cauliflower Mimosa

Ingredients: 1 head cauliflower about 1.75 lb   break into florets Salt to taste 1/4 cup milk 2 tablespoon butter 1 hard boiled egg peeled and   chopped fine Fresh ground pepper to taste 2 tablespoon fine chopped parsley

Method:   Add the florets to a saucepan and  cover with water. Add salt and milk.  Bring to a boil and simmer 10 minutes  or until tender. Do not overcook.  Drain and keep warm. Heat the butter  in a non-stick skillet and add  cauliflower. Toss and stir until the  pieces start to color. Add the egg,  salt, pepper and parsley. Toss and  stir. Serve immediately.




25.1 Grilled Corn San Miguel Style

Ingredients: 16 ears corn 1/2 cup mayonnaise 1 1/4 teaspoon hot pepper sauce 1 cup grated aged sonoma jack   or cheddar cheese 3-4 limes cut into wedges

Method:   Shuck ears and blanch corn as sonn  as possible after buying in large pot  of boiling salted water for 2-3  minutes, just to soften it slightly.  Drain and rinse under cold water to  stop cooking. Corn can be blanched up  to a day ahead. Hold at room  temperature for up to 4 hours or in  refrigerator for longer. Be sure to  return to room temp before grilling.  Light grill. Mix mayonnaise with hot  sauce. Put corn over hot coals and  cook, basting with mayonnaise and  turning, until lightly browned all  over, 5-10 minutes. Remove from heat  and immediately sprinkle grated cheese  over hot corn. Serve at once with lime  wedges.


25.2 Herbed Corn on the Cob

Ingredients: 4 medium ears corn 2 tablespoon butter/margarine 1/8 teaspoon dried basil 1/8 teaspoon dried chervil 1/8 teaspoon dried thyme

Method:   Into large pot of boiling water,  cook corn 5 minutes until tender. In  small bowl, combine remaining  ingredients. In microwave, cook on  high 1-1 1/2 minutes until butter is  melted. Serve corn brushed with herb  butter.


26. VEGETABLES:Mushrooms


26.1 Cheese Mushroom Souffle

Ingredients: 5 tablespoon butter 1/2 lb finely chopped mushrooms 1 tablespoon chopped green onion 1/2 teaspoon mix vegetable season 1 dash ground nutmeg 3 tablespoon whole wheat flour 1 cup milk 2 tablespoon sherry 5 eggs, separated 1 1/4 cup shredded swiss cheese

Method:   In frying pan, melt butter; add  mushrooms and onion, stirring until  all liquid evaporates, about 5  minutes. Add seasonings and flour;  stir until blended. Gradually stir in  milk and sherry. Blend in egg yolks  one at a time. In separate bowl, beat  egg whites until stiff peaks form.  Fold whites into mushroom mixture  until just blended; fold in about 4/5  of cheese. Spoon mixture into buttered  individual souffle dishes or single  large-souffle dish. Sprinkle remaining  cheese on top. Bake small dishes for  25-30 minutes at 375 degrees. Bake  large souffle at 350 degrees for 35-40  minutes or until puffy and golden.  Serve immediately.


26.2 Lithuanian-Style Mushrooms

Ingredients: 2 quart salted water 4 cup mushrooms chopped fresh or   frozen stumpers or other edible 1/2 lb bacon cut into 1/2 inch   pieces 1 to 2 tablespoon sour cream 1/2 sliced medium onion Salt and pepper to taste

Method:   Bring water and mushrooms to a boil  and cook 5 minutes. Turn off heat and  let mushrooms stand on burner to keep  warm. Meanwhile, fry bacon. When it's  half done, about 5 minutes, add onions  and saute until tender. When bacon and  onion are ready, drain grease. Drain  mushrooms and add to bacon and onions.  Stir in sour cream, salt and pepper to  taste, and serve.


26.3 Marinated Mushrooms

Ingredients: 1 1/2 cup sliced mushrooms 3/4 cup olive oil 1/3 cup wine vinegar 1 1/2 teaspoon salt 3/4 teaspoon sugar 1/2 teaspoon minced basil 6 peppercorns 1 bayleaf 1 clove quartered garlic

Method:   Heat all ingredients, except the  mushrooms, to boiling. Reduce heat to  simmer. Stir in mushrooms till coated.  Simmer 3-5 minutes. Refrigerate  covered. Drain and serve.




27.1 Creamed Onions

Ingredients: 6 lb medium size yellow onions 1/4 cup sugar 3 tablespoon butter 1 teaspoon aslt 1/2 teaspoon pepper CREAM SAUCEE: 2 tablespoon butter 2 rounded tablespoon flour 1 cup milk

Method:   Peel onions and cook over low heat  in a large covered pot. Add a small  amount of water to prevent scorching.  Cook until tender, about 2 hours.  Spoon off excess liquid. Do not drain.  Use chopper or large metal spoon to  break down large pieces. Add suagar,  butter, salt and pepper. Pour the  sauce over onions and transfer to  serving dish. To make sauce, melt  butter over medium heat and stir in  flour. SLowly add milk, stirring  constantly. Cook until thick and  creamy, then add to onions.


27.2 Potato Gnocchi

Ingredients: 2 cup riced potatoes about 3    medium 1 1/4 cup all purpose flour 1 teaspoon salt 2-3 tablespoon melted butter/   margarine Grated parmesan/asigo cheese

Method:   Boil the potatoes in their jackets  until tender. While still warm, scrape  off the skin with a small knife (hold  potato with fork). While still warm,  press the potatoes through a food mill  or mouli grinder. Or use a food  processor, mixing broken up potatoes,  flour and salt together until a dough  forms. Least desirable, though,  because the dough is dense, is to use  a fork or potato masher to remove all  the lumps. Add the flour and salt to  these riced potatoes and with the  palms of your hands squeeze the  mixture until you can form a ball. If  it's sticky, dust on more flour until  you can handle it. On a lightly  floured counter, knead the dough until  smooth and supple, dusting on more  flour, if needed. Cover the dough with  a towel and let it stand 15 minutes to  relax and grow flexible. Divide the  dough in four pieces and with the  palms of your hands on a lightly  floured board, roll each piece into a  rope 1/2 inch in diameter. If dough  becomes elastic, set it aside to relax  and go on to


27.3 Scallions and Rice

Ingredients: Water 1 1/2 teaspoon butter/margarine 1/2 teaspoon salt 1/2 cup uncooked converted style   rice 1 scallion sliced thin

Method:   In small saucepan, bring to a boil 1  1/3 cups water, butter and salt. Stir  in rice. Cover and simmer until rice  is tender and liquid has been  absorbed, 20 minutes. Stir in scallion.


28. VEGETABLES:Potatoes


28.1 Bacon Lettuce and Potatoes

Ingredients: 1 tablespoon fine chopped shallot 1 tablespoon dijon style mustard 1 1/2 tablespoon red wine vinegar 5 tablespoon olive oil 3 large idaho potatoes - 1.5 lb 3/4 cup skim milk warmed Salt and black pepper to taste 1/2 lb slab bacon rind removed   cut into 1/4 inch cubes 2 cup shredded romaine lettuce 4 teaspoon chopped parsley for   garnish

Method:   In a small bowl, combine shallots,  mustard and vinegar. Whisk in 3  tablespoon olive oil. Set vinaigrette  aside. Peel potatoes and cut into  chunks. Cover with water and bring to  a boil. Cook until tender, about 15-20  minutes. Drain and put through a  potato ricer, or mash with a potato  masher. Mix in remaining 2 tablespoon  olive oil, warmed milk, salt and  pepper. Keep warm in top of a double  boiler over simmering water until  ready to use. Saute bacon in a heavy  skillet until browned on all sides.  Remove with a slotted spoon to paper  towel; drain. Discard all but 2  tablespoon bacon fat. Divide potatoes  among 4 plates. Divide shredded  lettuce evenly atop potatoes and  sprinkle with bacon. Add vinaigrette  to skillet and heat through for 1  minute, stirring well. Spoon evenly  over potatoes, lettuce and bacon.  Sprinkle with parsley and serve  immediately.


28.2 Bacon Stuffed Potatoes

Ingredients: 4 medium potatoes 1 cup sour cream 1/2 cup bacon pieces or real   bacon bits Salt and pepper to taste 2 tablespoon grated cheddar   cheese Paprika

Method:   Pierce potatoes with a fork; place  on rack or paper towel. Microwave on  high 4 minutes per potato or until  tender, turning once. Slice waway skin  from top of each potato; carefully  scoop out pulp, leaving shells intact.  Mash pulp. Add sour cream, bacon  pieces and salt and pepper to pulp;  stir well. Stuff shells with pulp  mixture; sprinkle with cheese and  paprika. Microwave on high 2-3 minutes  or until cheese is melted.


28.3 Baked Potato Spears

Ingredients: 3 large potatoes 1/4 cup salad dressing Onion salt Pepper Parma dip (See recipe)

Method:   Cut potatoes lengthwise into wedges.  Brush with salad dressing. Season with  onion salt and pepper. Place ongreased  15 x 10 x 1 inch jelly roll pan. Bake  in preheated 375 degree oven for 50  minutes or until tender and golden  brown.


29. VEGETABLES:Spinach


29.1 Fresh as Spring Souffle

Ingredients: 12 oz fresh spinach - stems    removed washed well and drained 1 bunch watercress - tough stems   removed rinsed and drained    about 1 cup 3 tablespoon all purpose flour 1 1/4 cup milk 1/8 teaspoon ground nutmeg Salt and fresh ground black    pepper to taste 4 oz crumbled soft chevre about   3/4 cup - fresh goat cheese 4 egg yolk 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh    parsley 2 teaspoon chopped fresh chives 6 egg whites 4 drop of lemon juice 4 tablespoon low-fat low-   cholesterol butter substitute

Method:   Leave a bit of moisture on the  spinach and watercress after cleaning.  Place in a saucepan; stir over medium  heat until leaves are wilted, about 3  minutes. Drain well and squeeze in a  kitchen towel to release moisture.  Chop coarsely and set aside. Preheat  oven to 400 degrees. Grease a 2 quart  round souffle dish. Melt the butter  substitute in a heavy saucepan over  low heat. Add the flour and whisk  until smooth. Next, whisk in the milk,  nutmeg, salt and pepper. Raise heat to  medium and cook, stirring constantly,  for 2 minutes or until mixture is  thick and slightly boiling. Add the  crumbled chevre cheese and whisk until  smooth. Remove from heat and cool this  base-sauce a bit. Whisk the egg yolks,  one at a time, into the cooled sauce.  Stir in the spinach watercress mixture  along with the dill, parsley and  chives. With an electric mixer, begin  to beat the egg whites with lemon  juice until frothy, then continue  beating until stiff but not dry. With  a rubber spatula, gently fold one- quart


29.2 Middle Eastern Chicken Pita w/Spinach

Ingredients: 1/2 cup diced cooked whit meat   chicken 1/2 cup torn washed raw spinach   leaves 1 tablespoon light mayonnaise Dash of ground cinnamon Dash of nutmeg Lemon pepper to taste 1 oz whole wheat pita bread split   open Pinch marjoram/oregano Pinch dried mint

Method:   Mix chicken, spinach, mayonnaise and  seasonings, stuff into pita pocket.


29.3 Sauteed Spinach with Mushrooms

Ingredients: 1 lb fresh spinach in bulk or 1    10-oz pkg fresh spinach 3 tablespoonn butter 1/2 lb mushrooms cut into 1/4   inch slices 1 teaspoon finely minced garlic Salt and fresh ground pepper to   taste

Method:   Pick over the spinach and remove and  discard any tough stems and blemished  leaves. Rinse and drain well. Heat 2  tablespoon of the butter into a  skillet. Add mushrooms and cook,  stirring often, over high heat until  mushrooms are browned. Add the  remaining butter and spinach and cook,  stirring, until wilted, about 1  minute. Sprinkle with garlic, salt and  pepper. Cook about 1 minute without  browning the garlic and serve.




30.1 Acorn Squash with Cherries

Ingredients: 2 acorn squash about 3 lb total 1 can (21-oz) cherry pie filling 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 tablespoon butter/margarine Salt and ground black pepper opt.

Method:   Cut squash in half lengthwise and  remove seeds. Place squash, hollow  side up, on a large, microwave safe  dish, with stem ends to the outside of  dish. Cover with plastic wrap.  Microwave on high percent power 5  minutes. Rotate dish 1/4 turn.  Microwave 2 minutes on high. Remove  squash from microwave and carefully  remove plastic wrap. In a medium bowl,  combine cherry filling, cinnamon and  ginger; mix well. Divide butter into 4  equal pieces and put in the bottom of  each acorn cavity. Season with salt  and pepper, if desired. Fill acorn  cavities with equal portions of cherry  mixture. Microwave, uncovered, on high  3-5 minutes, turning once, or until  cherries are hot.


30.2 Gingered Acorn Squash

Ingredients: 2 small acorn squash 4 tablespoon fresh orange juice Ground ginger and nutmeg

Method:   Preheat oven to 375 degrees. Halve  the squash from stem end to bottom.  Remove seeds and discard. Slice a thin  piece off the bottoms so that squash  will stand straight. Arrange the 4  halves in a shallow baking pan just to  fit. Place 1 tablespoon orange juice  in each cavity. SPrinkle lightly with  ginger and nutmeg. Cover the dish well  with aluminum foil; bake for 1 to 1 1/ 2 hours, or until tender. Remove from  oven, discard foil; let rest for 5  minutes before serving, so juice can  penetrate squash.


30.3 Spaghetti Squash Mexicana

Ingredients: 1 chopped large onion 1 minced garlic clove 1 tablespoon vegetable oil 2 chopped coarse large tomatoes 1 can (15-oz) tomato sauce 3 tablespoon chopped green chilie 1/2 teaspoon ground cumin 1 teaspoon chopped oregano or   1/2 teaspoon dried oregano 1 spaghetti squash about 4 lb

Method:   In large skillet, over medium heat,  saute onion and garlic in oil about 2  minutes, until soft. Stir in next 5  ingredients; bring to a boil. Reduce  heat to low; simmer 15 minutes,  stirring occasionally. For squash,  with knife, deeply pierce squash in  two places; place on paper towel in  microwave. Cook on high 24-26 minutes,  until squash is soft when pressed with  fingers. Let stand 5 minutes, then cut  lengthwise in half; discard seeds.  Using fork, scrape strands onto  serving platter. To serve, pour sauce  over squash; garnish with oregano  sprig.Serve with Mexicana Pita Chips  (see recipe).


31. VEGETABLES:SweetPotatoes


31.1 Candied Yams #1

Ingredients: 1 can yams OR 4 fresh yams 1/2 cup orange juice 1/4 cup brown sugar 1/4 cup butter 1/2 bag minature marshmallows    (optional) 1 sliced orange

Method:   Drain yams and discard liquid.  Arrange in baking dish. POur orange  juice over yams. Sprinkle liberally  with brown sugar. DOt with butter.  Sprinkle with marshmallows, if  desired. Place orange slices on top.   Bake for 30 minutes at 350 degrees  or in any oven temperature (i.e.,  right along with the turkey) until  marshmallows melt and liquid is bubbly.


31.2 Candied Yams #2

Ingredients: 2 16-oz can or 1 29-oz can cut    yams/whole yams 5 tablespoon butter/margarine 1/3 cup brown sugar firmly packed 1/3 cup chopped pecans - optional 1 cup miniature marshamllows -    optional

Method:   STOVE TOP - Pour sweet potatoes and  liquid into 2 quart saucepan. Cook  until potatoes are heated through.  Drain liquid and set aside. While  sweet potatoes are heating, combine  butter  or margarine and brown sugar  in 1 quart saucepan and cook until hot  but not boiling. Add nuts to sauce, if  desired, and pour over hot sweet  potatoes. STir just to coat. Serve  immediately.


31.3 Mallo-Whip Sweet Potatoes

Ingredients: 2 can (17-oz) sweet potatoes   drained mashed 2 cup miniature marshmallows 1/4 cup melted margarine 1/4 cup orange juice 1/2 teaspoon cinnamon

Method:   Preheat oven to 350 degrees. In  large bowl, stir together sweet  potatoes, 1 cup marshmallows,  margarine, juice and cinnamon. Spoon  into 1 quart casserole. Bake 20  minutes. Sprinkle with remaining  marshmallows; broil until lightly  browned.


32. VEGETABLES:Tomatoes


32.1 Cheery Cherry Tomatoes

Ingredients: 1 pint basket cherry tomatoes 1/2 cup bottled italian salad   dressing 1 tablespoon dried parsley

Method:   Wash tomatoes under running cold  water. Cut each in hald and place in  shallow dish. Pour dressing over  tomatoes; chill until serving time.  Place on serving platter with ham roll- ups; sprinkle with parsley.


32.2 Grilled Cherry Tomatoes

Ingredients: 1/4 cup fresh lime juice 1/4 cup olive oil 1 tablespoon fresh thyme leaves   or 1 teaspoon dried thyme 1/2 teaspoon coarse salt 1/2 teaspoon ground black pepper 24 cherry tomatoes, stems removed 4 whole thyme sprigs for garnish

Method:   Combine lime juice, oil, thyme, salt  and pepper in a medium sized bowl. Add  tomatoes, toss; marinate 1 hour.  Meanwhile, soak 4 thin wooden slewers  in water for 1 hour. Thread 6 tomatoes  on each skewer and grill 3-4 inches  from medium hot coals until done,  turning once and basting with  marinade. Place skewers on a plate.




33.1 All Meat Filling

Ingredients: 2 1/2 tablespoon butter/oil 1 medium onion finely chopped 3/4 lb lean ground beef/lamb Salt and pepper 1/2 teaspoon ground cinnamon or   1/4 teaspoon ground allspice 1/3 cup pine nuts optional

Method:   Heat the butter in a frying pan. Fry  onions until transparent. Add the meat  and fry it, tossing it and squashing  with a fork, until it changes color.  Season to taste with salt, pepper, and  cinnamon and stir in the optional pine  nuts. Moisten with a few tablespoons  of water and cook gently, covered,  until meat is very tender.


33.2 Alsation Chau Kraut

Ingredients: 2 quart sauerkraut 1 chopped onion 1 apple pared cored and chopped 6 crushed juniper berries 1 teaspoon salt 1/4 teaspoon fresh ground pepper 2 tablespoon brown sugar 1 bottle Michigan semi dry Vidal    Blanc 1 pork tenderloin (1 1/2-2 lb)    and 3-4 smoked pork choped or   bratwurst 6 peeled potato halves

Method:   Mix sauerkraut, onion, apple,  juniper berries, salt, pepper, brown  sugar and wine together and bake in  large pan at 225 to 250 degrees for 8  hours. Stir once or twice, adding  water if needed. Do not cover. About 1  1/2 hours before serving, lay 1 pork  tenderloin and smoked pork chops or  smoked brats on top. Tuck potatoes  under sauerkraut. Increase heat to 350  degrees, and bake for 1 to 1 1/2  hours, adding more water if needed.  Serve this one pan meal with a  Michigan semi-dry Vidal Banc or  Riesling for excellent results.


33.3 Artichokes with Spicy Sauce

Ingredients: 1 lemon  4 artichokes SAUCE: 1/2 cup plain non fat yogurt 1 tablespoon mango chutney 1 teaspoon italian scallion 1/4 teaspoon curry powder 1/8 teaspoon ground cumin

Method:   Squeeze juice from lemon into small  dish. Remove tough outer leaves at  base of artichokes; cut off stems so  artichokes will stand upright. With  serrated knife, cut off about 1-1 1/2  inches from top. Trim prickly tips of  each leaf with scissors, then  immediately brush cut surfaces with  lemon juice. In 2 quart shallow  casserole, place artichokes and 1/4  cup water; cover. Cook on high 10-12  minutes until base is just tender when  pierced with fork; let stand covered 5  minutes. Meanwhile, for sauce, in  small serving dish, stir together all  ingredients. Serve sauce as dipping  accompaniment for each artichoke.


34. BREADS:Biscuits


34.1 Almond Buns

Ingredients: 2 tablespoon yeast 1 3/4 cup room temp milk 1/4 cup butter 2/3 cup pure maple syrup 3 3/4 cup unbleached flour 1 pkg (8-oz) cream cheese 1/2 cup ground almonds 3 cup room temp milk    Put yeast into warm milk. Let sit 5  minutes. Cut together butter, maple  syrup and flour. Make a well in the  center, and stir in cream cheese and  almonds. Pour in yeast mixture and the  additional milk.   Knead the dough on a floured surface  5 minutes. Place dough in lightly  oiled bowl. Let rise for 45 minutes.  Punch down dough, and knead again for  4 minutes. Roll dough to 1/2 inch and  cut in 5-inch rounds. Place buns on  lightly oiled cookie sheet, and bake  at 400 degrees for 8-10 minutes. Serve  warm.



34.2 Baking Powder Biscuits #1

Ingredients: 2 cup all purpose flour 1 level tablespoon baking powder 1/2 teaspoon salt 1/2 stick (4 tablespoon)    margarine/other shortening 3/4 cup milk

Method:   Sift the flour into a mixing bowl  with the baking powder and salt. Then  using your fingers, two knives or a  heavy fork, blend the fat and flour  into very thin particles. Add the milk  and stir just enough to make the dough  cling together. It will be soft. Turn  out on a floured surface and knead  about 1 minute. Pat or roll out. If  you want high, fluffy biscuits, the  dough should be 1/2 to 3/4 inch thick;  if you want thin, crusty biscuits,  make it about 1/4 inch thick. Cut in  rounds or squares. For crisp biscuits,  place far apart on an ungreased cookie  sheet; for fluffier biscuits, place  close together on an ungreased cookie  sheet. Bake in a preheated oven at 450  degrees for about 12-15 minutes and  serve piping hot with butter,  preserves or honey.


34.3 Baking Powder Biscuits #2

Ingredients: 2 cup flour 3 teaspoon baking powder 3/4 cup milk 1 teaspoon salt 1/4 cup shortening

Method:   Sift dry ingredients together. Melt  shortening and combine with the milk.  Add this to dry ingredients, mixing  well. Turn out on floured board and  knead about 10 times. Roll out to  about 1/4 inch thickness and cut with  biscuit cutter. Bake in preheated oven  about 450 degrees for 10-12 minutes.


35. BREADS:Rolls


35.1 Apple Crescents

Ingredients: 1 tablespoon yeast 1/2 cup milk, warm to room temp 1/2 cup butter 1/8 cup maple syrup 1 egg 1 teaspoon lemon rind 2 cup whole wheat pastry flour     FILLING: 1 cup diced green apples 1/3 cup diced dates 1/4 cup butter

Method:   Dissolve yeast in warm milk; set  aside. Melt together butter and maple  syrup; let cool; add egg, lemon rind,  flour, and yeast mixture. Mix together  until you have a dough. Refrigerate  overnight. Roll dough into 9-inch  circles, one for each 4 rools; cut  each circle into 4 pie-shaped wedges.   Cut together apples, dates and  butter. Spread fruit mixture over  dough wedges. Roll up each crescent,  beginning at the wide end. Place on  unoiled cookie sheets, turning ends to  form crescent shape;let rise to double  in size, about 2 1/2 hours. Bake at  350 degrees 10-15 minutes until golden  brown.


35.2 Cinnamon Rolls

Ingredients: 1 tablespoon yeast 1 cup warm water (100 degrees) 3 tablespoon molasses 1/3 cup nonfat dry milk 1 separated egg 1 cup unbleached flour (A) 3 tablespoon butter, melted 1 teaspoon salt 1/2 cup whole wheat pastry flour 3 softened tablespoon butter 1/3 cup sugar 1 tablespoon cinnamon 1/3 cup raisins 1 egg 1 cup cool water 2 1/2 cup (approx) unbleached   flour (B)

Method:   Sprinkle yeast over warm water; stir  to dissolve. Add molasses, then dry  milk. Let rise 10 minutes. Fold in  beaten egg yolk, followed by beaten  egg white. Allow to rise 30-40 minutes.   Stir in first of the unbleached  flour (A) until blended; beat about 10  minutes. Cover bowl, set in warm place  and let rise about 1 hour 20 minutes.   Fold in melted butter and salt. Add  pastry flour and additional unbleached  flour (B), 1 cup at a time, folding in  (do not stir). When dough holds  together in one piece, turn out onto  floured surface. With floured hands,  knead dough, adding flour and  reflouring board as needed. Knead  until smooth and somewhat shiny. Place  dough in oiled bowl, roll dough to oil  top, and cover with towel. Let rise  until doubled in size.   After dough has risen, roll out to  12 x 14-inch (if making 16 rolls;  figure 3/4 x 14-inch for each roll  when scaling). Spread with soft  butter. Sprinkle with sugar, cinnamon  and raisins. Roll up (crimp edges to  roll). Cut into 3/4-inch sec


35.3 Crescent Rolls

Ingredients: 1 tablespoon  butter 2 tablespoon honey 1/2 teaspoon salt 1/4 cup hot water 3/4 cup milk 1 tablespoon yeast 1/8 cup warm water 2 cup whole wheat flour 1 cup whole wheat pastry flour

Method:   Dissolve butter, honey and salt in  hot water over low heat. Add milk.  Heat until lukewarm. Dissolve yeast in  lukewarm water. Add to honey/milk  mixture. Combine two flours. Stir  enough flour into liquid to make dough  thick enough to knead. Knead until  smooth and elastic adding flour as  needed. Cover and put in warm place to  rise; let rise until double. Divide  dough in half and rool out. Cut into  wedges triangular in shape. Roll up,  beginning at base of triangle. Curve  ends slightly toward one another to  form crescent shape. Allow to rise  again until dopubled in size. Bake on  cookie sheet at 400 degrees for 14  minutes, until golden brown.


36. BREADS:Muffins


36.1 Add a Fruit Muffins

Ingredients: 1 1/2 cup all purpose flour 1/2 cup whole wheat flour 1 tablespoon baking soda 1/2 teaspoon salt 2/3 cup milk 2 egg 1/4 cup honey 1/4 cup oil 1 cup raisins 1 medium banana, mashed/1 medium    apple/pear grated

Method:   Combine flours, baking soda and salt  in bowl; mix to blend. In another  large bowl, combine eggs, milk, honey  and oil; mix to blend. Add dry  ingredients to milk mixture; stir just  until ingredients are moistened. Add  raisins and fruit of your choice; stir  just to blend. Spoon batter into 2 3/4  inch greased or paper lined muffin tin  cups, filling about 3/4 full. Bake in  400 degree oven 18-20 minutes or until  golden brown and springy to the touch.


36.2 Apple Bran Muffins

Ingredients: 1 1/4 cup bran 1 cup whole wheat pastry flour 2 1/2 teaspoon baking powder 3/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1/3 cup milk 2 eggs 3/4 cup maple syrup 1/4 cup butter 1 cup apples, green are best,    chopped 1 cup raisins (optional)

Method:   Combine bran, baking powder, nutmeg  and cloves; set aside. Cream  together  milk, eggs, maple syrup, and butter;  fold in flour mixture. Stir in apples  and raisins. Pour mixture into oiled  muffin tins, and bake at 350 degrees  until tops split, 15-25 minutes.


36.3 Apple Raisin Bran Muffins

Ingredients: 1 1/2 cup shreds of wheat bran   cereal 1 cup skim milk 1/4 cup melted oleo 1/2 cup honey 1 large cooking apple peeled    cored and grated (1 1/2 cups) 3/4 cup raisins 1 well beaten large egg 1 teaspoon cinnamon 1 1/4 cup all purpose flour 2 teaspoon baking powder 1/2 teaspoon baking soda

Method:   Heat oven to 400 degrees. Lightly  grease 12 muffin cups. In a large  bowl, soak cereal in milk for 5  minutes. Stir in oleo, honey, apple,  raisins, egg and cinnamon. In another  bowl, combine remaining ingredients.  With a rubber spatula, fold flour into  apple bran mixture just enough to  moisten. Do not over mix. Evenly  distribute among muffing cups. Bake 20  minutes or until done. 


37. BREADS:QuickBreads


37.1 Amish Friendship Bread #2

Ingredients: 3 cup flour in 1 cup segments 3 cup sugar in 1 cup segments 3 cup milk in 1 cup segments 2/3 cup oil 2 cup flour 1 cup sugar 1 1/2 teaspoon cinnamon 3 egg 1 1/4 teaspoon salt 1/2 teaspoon baking soda

Method:   On Day 1 combine 1 cup flour, 1 cup  sugar and 1 cup milk in tightly  covered container. On Day 2, 3, 4;  stir. On Day 5 add 1 cup flour, 1 cup  sugar and 1 cup milk. On Day 6, 7, 8  and 9; stir. On Day 10 add 1 cup  flour, 1 cup sugar and 1 cup milk and  stir wee and pour 1 cup each into 3  containers and give two to friends.  These 3 containers are treadted like  day 1 and the procedure must begin  again to keep the starter going. To  the remaining batter add; oil, 2 cup  flour, 1 cup sugar, cinnamon, eggs,  salt and soda. Mix all ingredients  together with mixer. Pour batter into  2 well greased and floured loaf pans.  Bake from 45-50 minutes in 350 degree  oven.


37.2 Amish Friendship Bread #1

Ingredients: 1 cup milk             1 cup sugar 1 cup flour            

Method:   Day 1: Put starter ingredients in  bowl.   Day 2, 3, 4: Stir with plastic/ wooden spoon.   Day 5: Add 1 cup milk, 1 cup flour  and 1 cup sugar and stir until blended.   Day 6, 7, 8 and 9: Stir once a day.   Day 10: Add 1 cup flour, 1 cup sugar  and 1 cup milk. STir until well mixed  and pour 1 cup into each of 3  containers and give to a family and  friends.


37.3 Apple Buttermilk Loaves

Ingredients: 3 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup butter/margarine 1 cup granulated sugar 1 cup packed brown sugar 3 egg 1 teaspoon vanilla 3/4 cup buttermilk 1 1/2 cup (1/2 lb or 1 large)    pared cored and fine chopped   rome beauty apples 1/2 cup nuts 1 teaspoon grated orange peel

Method:   Combine flour, baking powder, soda  and slat. Set aside. Cream butter and  sugars; beat in eggs one at a time and  vanilla. Stir in buttermilk  alternately with flour mixture. Fold  in apples, nuts and orange peel. Pour  into two 8 1/2 x 4 1/2 x 2 5/8 inch  greased and floured loaf pans. Bake at  350 degrees 50-60 minutes or until  wooden pick inserted near center comes  out clean. Cool in pan 10 minutes;  remove from pan and cool completely on  wire rack. Wrap and let stand  overnight to allow flavors to blend.


38. BREADS:YeastBreads


38.1 Accidental Whole Wheat Herb Bread

Ingredients: 1 can V-8 juice (11.5-oz) or   tomato juice 2 egg or egg substitute 2/3 cup water 2 cup low fat cottage cheese 1/2 cup scallions minced or fresh   chives in amounts to taste 1 teaspoon dill 3 cup whole wheat flour 5-6 cup unbleached white flour 2 pkg fast rising yeast 1 tablespoon sugar

Method:   Mix together juice, eggs, water,  cottage cheese, scallions and dill.  Heat in microwave to 125-130 degrees  using a thermometer. Combine whole  wheat flour, 5 cup of white flour,  yeast and sugar. Mix the wet and dry  ingredients together. Knead dough on  work surface sprinkled with remaining  flour, until the dough is smooth and  elastic, about 5-8 minutes. Place the  dough in bowl, cover with a towel, and  rest 10 minutes. Divide the dough and  place in two 5 1/4 x 9 1/4 inch loaf  pans. Cover with plastic wrap sprayed  with non stick vegetable coating and  put in a warm place for 20 minutes.  Bake in preheated, 425 degree oven for  25 minutes, or until the loaves sound  hollow when tapped. Remove from loaf  pans and cool on rack. NOTE: You may  need to practice before you get the  results you wish.


38.2 Amish Friendship Bread #1

Ingredients: 1 cup amish friendship breat   starter (see recipe) 2 cup divided flour 2 cup divided sugar 2 cup milk 2/3 cup oil 1 cup sugar 3 egg 1 teaspoon vanilla 1/2 teaspoon baking soda 2 cup flour 1 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt

Method:   On the first day of the process, do  nothing to the 1 cup of starter dough.  Leave it, covered, in a warm place. On  days 2, 3 and 4, stir the starter with  a wooden spoon ( do not use a metal  spoon). On the 5th day, add 1 cup of  flour, 1 cup of sugar and 1 cup of  milk and stir. On days 6, 7, 8 and 9,  stir only. On day 10, add 1 cup of  this mixture into each of 2 containers  and give, along with bread recipe,  tofriends. Keep 1 cup refrigerated  until you are ready to start the next  batch of bread. You should have 4 cup  of starter left to make bread. To that  add the oil, 1 cup sugar, eggs,  vanilla, baking soda, 2 cup flour,  baking powder, cinnamon and salt. Mix  well and pour into greased and sugared  loaf pans (whatever sizze and shape  you wish). Bake 40-50 minutes at 350  degrees. Cool 10 minutes and remove  from pans. Makes 2 large loaves or 4  small loaves.


38.3 Bran Bubble Loaf

Ingredients: 1 cup bran cereal 1 cup boiling water 1/2 cup margarine 3 1/2 to 4 cup all purpose flour 2 pkg rapidrise yeast 2 tablespoon sugar 1 teaspoon salt 2 rrom temperature egg 1 cup dates/pitted dates snipped 1 cup walnuts/pecans chopped 1/2 cup maple flavored syrup

Method:   Mix bran cereal, water and 1/4 cup  margarine; cool until very warm, 125- 130 degrees. In large bowl, mix 2 cups  flour, undissolved yeast, sugar and  salt; stir in warm bran mixture. Mix  in eggs, dates and enough additional  flour to make soft dough. On lightly  floured surface, knead until smooth  and elastic, about 6-8 minutes. COver;  let rest 10 minutes. Divide dough into  20 pieces; shape into balls. Melt  remaining 1/4 cup margarine; dip balls  in margarine. Place 10 balls in  greased 9 x 5 x 3 inch loaf pan;  sprinkle with 1/2 cup chopped nuts.  Repeat layer. Cover; let rise in warm,  draft-free place until doubled in  size, 45-60 minutes. Bake at 375  degrees for 35-40 minutes or until  done. To prevent over browning,  loosely cover with foil during last 10  minutes. Remove from oven; slowly  drizzle syrup over loaf. Cool in pan  on wire rack for 15 minutes. Remove  from pan; cool completely on wire rack.


39. BREADS:Cornbread


39.1 Corn Bread

Ingredients: 1/2 cup butter or sunflower oil 1/4 cup honey 1 egg 1 cup milk 1 cup corn meal 1 cup flour 1 pinch salt (optional) 2 teaspoon baking powder

Method:   Cream together butter or oil, honey,  egg and milk. Combine and add the dry  ingredients, stir together until just  moistened. Bake in oiled pan for 20-30  minutes at 350 degrees. Tops will  split when done.


39.2 Corn Pone

Ingredients: 3/4 cup cornmeal 4 teaspoon baking powder 1 egg 1/4 cup lard/vegetable oil 1 1/2 cup flour 1/2 teaspoon salt 1 cup milk

Method:   Sift flour, baking powder, salt, and  corn meal. Add eggs, milk and melted  and cooled lard to make a stiff  batter. Less milk can be used. Pour in  greased pie pan or half fill greased  muffin tin. Bake in preheated oven at  450-500 degrees for 18-20 minutes.  Remove from oven, and while cornbread  is still hot, cut into pie-shaped  slices. Split these with knife and  insert butter between upper and lower  layers. Or break slices into pieces in  cereal bowl, add buttermilk and serve.


39.3 Cornbread #1

Ingredients: 2 tablespoon unsalted butter 1 1/2 cup stone ground cornmeal 1/4 cup sugar 1/2 cup flour 1 teaspoon salt 1 1/2 teaspoon baking powder 2 cup milk 2 beaten eggs 1 cup heavy whipping cream

Method:   Preheat oven to 350 degrees. Put the  butter in a 2 1/2 quart baking-serving  dish or heavy iron skillet and place  it in the oevn until the butter has  melted. Keep it warm but don't let the  butter burn. Mix the dry ingredients  together, add the milk and beaten  eggs, and beat well. Pour the batter  into the hot buttered pan and bake for  10 minutes. Then pour whipping cream  into the center of the cornbread  without stirring it and return it to  the oven to bake another 20 minutes.  The circumference will be like  cornbread but the center will be  almost liquid.


40. BREADS:Stuffing


40.1 Apple Onion Turkey Stuffing

Ingredients: 5 tablespoon butter 1 cup diced onion 2 cup bread crumbs 2 chopped pippin apples 1 cup white wine 2 tablespoon lemon juice 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1 cup chopped almonds

Method:   In frying pan, melt butter and saute  onions until they are clear. In a  bowl, combine the bread crumbs with  the onion mix. Add apples and wine.  Return to pan and cook 5 minutes  lopnger. Add the renmaining  ingredients. Stuff into turkey neck  and body cavities.


40.2 Cranberry Sausage Stuffing

Ingredients: 1/2 to 1 lb bulk pork sausage 1 cup chopped celery 1 cup chopped onion 1/2 stick (1/4 cup) butter or   margarine 1 pkg (16-oz) cubed herb seasoned   stuffing mix 1 cup fresh cranberries cut into    halves 1/2 cup diced chestnuts cooked if   fresh or use canned 2 teaspoon rubbed sage 2 cup chicken broth

Method:   Crumble sausage into skillet and  saute with celery and onion in butter  until vegetables are just tender. In a  large bowl combine stuffing mix,  sausage and vegetables, cranberries,  chestnuts and sage. Moisten evenly  with broth. Just before roasting,  stuff turkey neck and body cavities  lightly. Makes enough stuffing for a  12-14 lb turkey.


40.3 East Coast Oyster Stuffing

Ingredients: 1 cup oysters (12-oz) drained   reserving 1/4 cup liquid 1 cup water 1/2 cup margarine 1 1/2 cup chopped onion 1 cup chopped celery 8 cup dry bread cubes 3/4 cup chicken broth 1 beaten egg 1 1/2 teaspoon poultry seasoning 1/2 teaspoon salt 1/4 teaspoon pepper

Method:   In small saucepan, heat oysters in  water until boiling. Reduce heat to  low; simmer, covered 5 minutes or  until oysters are set. Drain and chop  coarsely; set aside. In large skillet,  melt margarine; add onion adn celery.  Cook until tender. In large bowl,  combine oysters with cooked  vegetables, bread cubes, broth, egg  and seasonings; mix well. Stuff turkey  loosely with stuffing immediately  before roasting. SPoon rem,aining  stuffing into greased baking dish.  Bake at 325 degrees for 40-50 minutes  or until hot. Makes enough for a 12 lb  turkey, or 10-12 servings.


41. BREADS:Other


41.1 Amish Friendship Bread Starter

Ingredients: 3 cup white flour 1 pkg instant dry yeast 2 1/2 cup lukewarm water (110-120   degrees)

Method:   With a wooden spoon (never use  metal - it reacts wickedly), mix  together flour, yeast and water in  large bowl. Cover and let set in a  warm place overnight. Use the next day  or refrigerate for later use.


41.2 Bruschetta Al Pomodoro

Ingredients: 1 cup extra virgin olive oil Salt and pepper to taste 4 large, thick slices Italian OR   French bread or loaf 4 ripe tomatoes, cut tiny pieces 4 chopped fine cloves garlic 1 cup fresh basil leaves, chopped   very fine

Method:   Pour 3/4 cup of olive oil in a deep  dish, add the salt and pepper and dip  each side of the bread in the oil long  enough to soak each slice very lightly.   Toast the bread in an oven at 425  degrees for about 15 minutes until  crisp, or toast on barbecue grill.   Place tomatoes in colander, add salt  and pepper and allow to drain. Mix in  basil and garlic and add the rest of  the olive oil.   Spread each slice of the toasted  bread with chopped tomatoes, arrange  on a large plate and serve.


41.3 Chicken Puffs Amandine

Ingredients: 1/2 cup canned chicken broth 1/4 teaspoon almond extract 1 can devil chicken spread 3 tablespoon diced toasted almond    optional 2 eggs 1/8 teaspoon salt 1/2 cup sifted flour 1/4 cup butter

Method:   Heat oven to 450 degrees. Bring  broth to boil over moderate heat. Add  butter and salt. Stir until butter  melts. Reduce heat. Add flour all at  once. Stir vigorously until mixture  can be formed into a ball. Remove from  heat and add eggs, one at a time,  beating thoroughly after each one.  Continue beating until smooth and  shiny. Stir in chicken spread, almonds  and extract. BLend well. Drop by small  teaspoonfuls onto greased cookies  sheets and bake 10-12 minutes until  golden. Can be made ahead and reheated  at 350 degrees for 5-7 minutes. Serve  warm.


42. BREADS:Rice


42.1 ALmond Rice Pilaf

Ingredients: 2/3 cup sliced almonds 3 tablespoon butter divided 1 cup chopped onion 2 clove garlic chopped fine 1 small green bell pepper diced 1 cup long grain rice 1/2 cup raisins - optional 1 teaspoon cumin 1/2 teaspoon salt 1 3/4 cup chicken broth

Method:   Saute almonds in 1 tablespoon butter  until golden; reserve. SAuet onion and  garlic in remaining 2 tablespoon  butter until translucent. Add green  pepper, rice, raisins, cumin and salt;  heat to low, cover, cook 20 minutes or  until all liquid is absorbed. Remove  from heat and let stand covered, 5  minutes. STir in almonds.


42.2 Baked Rice w/Yellow Squash & Red Pepper

Ingredients: 1 medium size red sweet pepper 2 small yellow squash 1/2 lb 2 tablespoon butter 1/2 cup finely chopped onion 1 cup converted rice 1 bay leaf 2 sprigs fresh thyme or 1/2   teaspoon dried 1/8 teaspoon tabasco sauce 1 1/4 cup water or fresh/canned   chicken broth Salt and fresh ground pepper

Method:   Core and seed pepper. Cut flesh into  thin strips about 1 1/2 inches long.  Wash and trim squash. Cut into 1/2  inch cubes. Heat 1 tablespoon of the  butter in a saucepan and add onion.  Cook, stirring until wilted. Add  pepper strips and squash and cook,  stirring, 1 minute over medium heat.  Add rice, bay leaf, thyme. tabasco  sauce, water, salt and pepper. Stir  and bring to a boil. Cover and simmer  for 17 minutes. Discard thyme sprigs  and bay leaf. Using a fork, distribute  the remaining 1 tablespoon butter  through the rice. Keep covered in a  warm place until ready to serve.


42.3 Barley Pilaf

Ingredients: 1 1/2 lb sliced mushrooms 2 medium chopped onions 8 tablespoon butter (1 stick) 1 3/4 cup medium pearl barley 4 cup chicken broth

Method:   Saute mushrooms and onions in 1/2 of  the butter. Put in oven-proof 2 quart  casserole. In same saucepan, saute  uncooked barley in remainder of butter  on low heat. Cook, stirring until  barley is almond colored. This should  take 10-15 minutes. Mix barley in with  mushrooms and onions. Pour broth over  barley mixture and salt and pepper to  taste. Bake at 350 degrees for 1 to 1- 1/2 hours. Cover dish for first half  hour. Add water if barley becomes dry.


43. MEATS:Beef


43.1 Arizona Wagon Wheel

Ingredients: 1/2 cup chopped onion 2 tablespoon butter 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 teaspoon chili powder 12 oz jar chili sauce 2 cup kidney beans 9 sliced frankfurters 2 cup grated cheddar cheese 4 wedges shaped cheddar cheese

Method:   Slice 1 frankfurter, end to end, and  crosswise. Saute onion in butter; add  seasonings. Blend in chili sauce,  kidney beans, and 8 frankfurters,  sliced. Cook over medium heat until  heated through, about 5 minutes. Stir  in melted cheese. Heat until cheese  melts. Pour into casserole and  decorate top with cheese slices to  form wagon wheel. Place cut  frankfurter strips on top of cheese  slices and bake at 375 degrees a few  minutes, until cheese melts.


43.2 Austrain Steak in Sour Cream

Ingredients: 4 rib steaks cut 1 inch thick and   boned 1/4 cup flour 2 teaspoon salt 1/2 teaspoon fresh ground pepper 4 tablespoon butter 3/4 cup chopped onion 1 grated carrot 1/4 lb mushrooms 2 tablespoon minced parsley 1 bay leaf 1/2 cup water 1/2 cup sour cream 2 tablespoon caper

Method:   Trim the fat from the steaks. Dip  them in a mixture of the flour, salt  and pepper. Melt the butter in a large  skillet; brown the steaks quickly on  both sides. Add the onions, carrot,  mushrooms and parsley; let brown 5  minutes. Add the bay leaf and water.  Cover and cook over low heat 15  minutes. Transfer the steaks to a  heated platter and keep warm. Discard  the bay leaf and puree the gravy in a  blender or force through a sieve.  Return to skillet, blend in the sour  cream and capers. Taste for seasoning,  heat and pour over the steaks.


43.3 Baked Steak w/Wild Rice Dressing

Ingredients: 1 pkg long grain and wild rice    mix cooked 1 1/2 lb cross rib/round/rump    roast cut 1/2 inch thick 1/4 cup flour 1/4 teaspoon salt 1 teaspoon pepper 2 tablespoon butter 1 cup beef broth 1 small jar sliced mushrooms 3 tablespoon oil

Method:   Coat meat with the salt, pepper, and  1/4 cup flour. Put meat on a flat  working surface and pound both sides  to flatten. Set aside. Dressing: Melt  butter in saucepan. Blend in 2  teaspoon flour and stir until bubbly.  Add 1/2 cup of the broth; stir until  thickened. Remove from heat and stir  in the cooked rice and mushrooms. Pile  rice on one half of heat and stir in  the cooked rice and mushrooms. Pile  rice on one half of the steak and fold  other half over it. Fasten with  skewers or picks. Heat oil in a large  skillet. Add steak and brown. Pour  remaining broth into a skillet; cover.  Bake at 325 degrees for about 1 hour,  or until meat is fork-tender.


44. MEATS:Pork


44.1 America's Cut Bavarian

Ingredients: 2 tablespoon flour 1 tablespoon butter 4 oz sliced mushrooms 1/2 teaspoon thyme 8 oz beer at room temperature 4 america's cut 1 1/4 to 1 1/2    inch thick boneless pork center   loin chop

Method:   Melt butter in heavy skillet over  medium high heat. Lightly flour chops  and brown quickly on both sides.  Remove. Add mushrooms and thyme to pan  and saute 1 minute. Return chops to  skillet, add beer, bring to a boil.  Cover and simmer 12-15 minutes.


44.2 Baked Beans and Pork Roast

Ingredients: 2 jar (48-oz) precooked northern   beans 2 lb fresh pork cut in 1-in cubes 2 cup dark brown sugar 2 tablespoon gray poupon brand   mustard 1 medium fine chopped onion 1/4 cup blackstrap unsulphured      molasses 1/4 cup ketchup

Method:   Combine the beans, pork, brown  sugar, mustard, onion, molasses and  ketchup. Mix thoroughly and pou into  an ovenproof casserole. Bake,  uncovered, in a 300 degree oven for 4  1/2 to 5 hours.


44.3 Baked Ham with Peaches

Ingredients: 12-lb ham Cloves 1/2 cup orange juice 1 large grated zest orange Juice from 1 lb can peaches       1/2 cup peach/plain brandy 1 teaspoon ground ginger 1 teaspoon allspice 1 tablespoon dry mustard Drained peach halves Currant jam

Method:   Preheat oven to 300 degrees. Score  fat in diamond pattern and stud with  cloves. If there is a skin or rind,  roll it back for scoring and then back  for roasting. It will be removed later.   Roast 1 hour on a rack in preheated  oven. Remove ham from oven, remove  rind, pour orange juice in baking pan  and sprinkle grated orange zest over  ham.Return to oven for another hour  basting every 15 minutes.   Mix the brandy and spices into peach  juice. Pour entire mixture over ham  and continue basting during the  remaining cooking time of total 15  minutes per pound cooking time. Raise  heat if necessary to get a good  mahogany color. Garnish with drained  peach halves filled with a dollop of  currant jam.


45. MEATS:Lamb


45.1 Barbecued Lamb on Skewers

Ingredients: 2 lbs stewing lasmb, cut into        1/4" cubes 4 tablespoons fresh lemon juice 3 cloves garlic, minced 1 tablespoon hot chili oil (or     1/2 teaspoon cayenne and 1         tablespoon salad oil) 1 pinch salt

Method:   Combine all ingredients and marinate  lamb cubes for 2 hours in covered  bowl. Drain lamb, reserving marinade  for basting during barbecuing. Skewer  lamb; you should have enough for two  skewers per serving. Barbecue until  browned, but still juicy. Overcooking  will dull flavors. Serve with Moslem  bread or baked sesame rolls.


45.2 Braised Lamb Shanks Italian Style

Ingredients: 24 lamb shanks Flour as needed 1 cup olive oil 8 chopped cloves garlic 1 chopped quart onion 1 can (10-oz) drained tomatoes 2 cup white wine heated to    boiling 2 cup stock (lamb/beef/chicken) Chopped parsley to taste Salt pepper crumbled dried    oregano to taste

Method:   Dredge lamb shanks in flour, shake  off excess. Lay shanks in deep-sided  baking pan. Sprinkle shanks with olive  oil. Heat in 450 degree oven for 20-30  minutes, turning as needed. Remove and  drain off fat. Add remaining  ingredients. Cover with foil and bake  at 350 degrees for 1 1/2 hours or  until lamb is tender. Serve with  saffron rissotto.


45.3 Braised Lamb with White Beans

Ingredients: 1 cup dry white navy beans 1/4 cup all purpose flour 2 teaspoon coarsely ground pepper 1/2 teaspoon salt 4 lamb foreshanks (3/4 lb each) 2 tablespoon olive oil 6 carrots peeled and cut into    rounds 1/2 inch thick 2 tablespoon finely grated lemon    zest 8 slightly crushed cloves garlic 2 tablespoon capers 6 fresh sage leaves or 1 teaspoon   rubbed sage 1 tablespoon fresh rosemary or    1 teaspoon dried 1 teaspoon dried thyme 1 bay leaf 2 cup beef broth 2 tablespoon chopped italian    parsley for garnish

Method:   Rinse beans, cover with water; soak  overnight. Mix flour, pepper and salt  in bowl. Dredge lamb shanks in  mixture, shaking off excess. Heat oil  in oven-proof casserole. Brown lamb  quickly on all sides. Remove to a dish  and pour off fat. Drain the beans and  place in the casserole with carrots.  Cover with lamb shanks. Add 1  tablespoon lemon zest, garlic, capers,  sage, rosemary, thyme and bay leaf.  Pour broth and 1 cup water over all.  Bring to a boil on top of stove, cover  and bake for 1 1/2 hours. Remove lamb  shanks to a plate. Drain vegetables,  reserving the broth. Discard bay leaf.  Return vegetables to casserole, place  lamb shanks on top and cover. Cool  broth. Skim off fat. Pour defatted  broth into a saucepan; boil for 3  minutes to reduce. Pour over lamb.  Return casserole to oven for 15  minutes to heat. Serve lamb and  vegetables in large shallow bowls,  spooning broth over the top. Garnish  with chopped parsley and remaining  lemon zest.


46. MEATS:Veal


46.1 Barbecued Veal Breast

Ingredients: 1 lb smoked bacon chopped 2 whole medium onions chopped 4 garlic cloves minced 3 stalks celery finely chopped 1 can (6-oz) dark beer 2 can (8-oz) tomato sauce 1 cup ketchup 1/2 cup brown sugar 1 tablespoon worcestershire sauce 3 tablespoon prepared mustard 1 whole veal roast deboned but    leave a little meat on bones 1/2 cup vegetable oil 3 green onions finely chopped

Method:   Saute bacon in a large saucepan. Add  onions, garlic and celery. Cook until  onions are translucent, then drain off  oil and grease, and deglaze the pan  with beer. Add tomato sauce, ketchup,  brown sugar, worcestershire sauce and  prepared mustard. Cover and simmer for  30 minutes. Season the veal ribs on  both sides with salt and pepper and  brown well in hot oil on both sides.  Cut veal into strips between ribs.  Place veal in a heavy, covered  casserole, pour over sauce and braise  in 325 degree oven for 30 minutes.  Sprinkle with chopped green onions  before serving.


46.2 Braised Veal Rolls in Brandy

Ingredients: 2-3 lb boned breast of veal 1 clove crushed garlic 1 1/2 cups water 2 teaspoon salt 1/2 teaspoon black pepper 1/2-3/4 lb pork sausage 4 tablespoon butter 2 tablespoon brandy 12 small onions

Method:   Bone out the veal breast. Cut up the  bones and put them in a pot with the  garlic. Add water and simmer for 30  minutes. Lay out the boneless breast  and sprinkle with salt and pepper.  Spread on a thin layer of the sausage.  Roll up and tie at one-inch intervals.  Then cut between the strings into one- inch-thick veal rolls.   Melt butter in heavy skillet, brown  veal rolls on both sides. Pour off the  fat. Heat the brandy; flame and pour  over veal rolls when the flames die.  Add onions and reduce the heat to low,  cover and simmer for 30 minutes.   Remove the cover from pot of bones  and increase the heat to cook the  stock down to about 3/4 cup. Add the  stock to veal rolls, cover,and cook  for 1 hour. Thicken the sauce  slightly, if needed, with arrowroot in  cold water. Serve with a rice pilaf or  sauteed potatoes.


46.3 Breast of Veal with Orzo Stuffing

Ingredients: 1 breast of veal (3-5 lbs) 1 1/4 cup orzo cooked 4 slices chopped bacon Salt and pepper 1/2 bunch spinach cleaned and    stems removed 1/4 cup pine nuts 1/4 cup dried apricots chopped 3 chopped green onions 1 tablespoon butter 1 tablespoon olive oil 1 cup white wine 1 cup veal stock 1-2 tablespoon arrowroot 1-2 tablespoon cold water

Method:   Bone out the veal breast. Put bones  in a saucepan, add enough water to  cover, and soimmer 1-2 hours to make a  rich veal stock. Add more water if  necessary - you will need  approximately 1 cup of stock. Cook  orzo according to package directions.  Set aside. Cook bacon until partially  done (not crisp), drain and set aside.  Season veal with salt and pepper. Lay  spinach leaves, enough to cover, on  the boneless veal breast. Spread on a  layer of orzo. Roll up, jelly roll  fashion, and tie with butcher's twine  at 1 inch intervals. In a heavy  casserole or dutch oven, brown the  veal and roll well on all sides in  butter and oil. Add wine and veal  stock. Cover and simmer for 1 hour.  Remove roast to a serving platter and  keep warm. Thicken sauce with  arrowroot mixed with equal parts of  cold water if thicker sauce is  desired. Remove strings and slice the  veal roll into 1 1/2 inch thick  slices. Serve with sauce.


47. MEATS:Game


47.1 Beef or Venison Jerky

Ingredients: 2 - 8 lb venison/beef roast 1 tablespoon salt 1/4 teaspoon black pepper 1 teaspoon white pepper 1/2 teaspoon red pepper 1 teaspoon meat tenderizer 2 tablespoon seasoned salt 2 teaspoon accent 1 teaspoon garlic powder 1 tablespoon litchen bouquet 2 tablespoon morton tender quick 1/3 cup worcestershire sauce 1/3 cup soy sauce 1/3 cup barbecue sauce 1/3 cup liquid smoke

Method:   Cut meat in thin slices. Meat is  easier to cut when partially frozen  and it will cut evenly. Combine salt,  peppers, meat tenderizers, seasoned  salt, accent, garlic and onion  powders, kitchen bouquet, morton  tender quick, worcestershire sauce,  soy sauce, barbecue sauce and liquid  smoke. Marinate meat in sauce for 24  hours in a sealable plastic bag. Place  meat directly on oven racks, line  bottom of oven with foil, or on rack  in shallow pan and dry in oven for 6-8  hours on lowest setting. Continue to  dry in warm oven if necessary. Oven's  with pilot lights work especially well.


47.2 Venison Casserole

Ingredients: 1 lb ground venison 1 chopped medium onion 1 can condensed cream of mushroom   soup 1 can (4-oz) mushroom stems and   pieces 1/2 teaspoon salt 6-8 medium potatoes peeled and    sliced 1 large package frozen peas 1/2 cup milk

Method:   Preheat oven to 350 degrees. Brown  venison and onions and drain well.  This is very important; venison fat  doesn't taste good. Add soup,  mushrooms and salt and heat through.  In a 2 1/2 or 3 quart casserole dush,  layer sliced raw potatoes, frozen peas  and meat mixture, ending with meat.  Pour milk over the top and bake,  uncovered for 1 1/2 hours, or until  potatoes are done.


47.3 Venison Parmigiana

Ingredients: 1 cup toasted bread crumbs 2 teaspoon thyme 1 teaspoon sweet basil 1/2 teaspoon coarsely ground    pepper 1 teaspoon garlic powder 6 venison tenderloins/butterfly   steaks 1/2 cup egg substitute beaten   slightly 1/4 cup olive oil 1 jar (15-oz) meat flavored   spaghetti sauce 1 cup finely shredded mozzarella   cheese

Method:   Preheat oevn to 400 degrees. COmbine  the rbead crumbs, thyme, basil, pepper  and garlic powder. Dip each piece of  venison in the egg substitute, then  into bread crumbs mixture, coating  thoroughly on both sides. Heat olive  oil over medium heat and brown venison  on both sides until done. Place  venison steaks on top of sauce and  sprinkle with parmesan and mozzarella.  Bake 15 minutes, or until cheeses are  melted and lightly browned.


48. MEATS:GroundMeat


48.1 17th Century Meat Pie

Ingredients: 2 lb ground moose 2 lb ground pork 3 medium chopped fine onions 5 cups tiny cubed potatoes 2 cup beef stock 1 teaspoon allspice 1 teaspoon savory 1 teaspoon dry mustard 2 teaspoon salt 1 teaspoon pepper Pie crusts

Method:   Mix meat and spices, refrigerate  overnight. Simmer meat with beef stock  until all liquid has boiled away, 3-4  hours. After meat has cooled fill pie  crusts and bake. You can use beef for  moose meat. You can add grated carrot  and celery, top with mashed potatoes  before baking.


48.2 All American Cheeseburger

Ingredients: 1 lb ground beef 1 tablespoon worcestershire sauce 1 tablespoon mustard 1 can (2.8-oz) french fried onion 1/2 cup processed cheese spread 4 hamburger rolls

Method:   Combine ground beef, worcestershire  sauce and 1/2 can french fried onions.  Form into 4 burgers, broil or grill to  desired doneness. In small microwave  safe bowl, combine mustard and cheese  spread, microwave on high 1 minute.  Pour mustard sauce over burgers. Top  with remaining onions. Broil 30  seconds or until onions are golden.  Serve on hamburger rolls.


48.3 Bacon Burgers

Ingredients: 1 1/2 lb ground prime chuck 1/4 cup fine chopped parsley 1/4 cup fine chopped fresh basil Salt and fresh ground pepper 1/4 cup heavy cream 2 slices bacon, halved lengthwise

Method:   Lightly part meat with splayed  fingers. Combine parsley, chopped  basil, salt, pepper and cream in a  small bowl and mix well. Pour slowly  over meat, mixing lightly with hands.  Gently form into 4 burgers. Half cook  bacon slices in skillet on stove. Wrap  a length around each burger and secure  with toothpick. Cook burgers till done.


49. MEATS:Accompaniments


49.1 Apple Raisin Pecan Stuffing

Ingredients: 1 medium size tart apple cored    and diced 1 teaspoon butter 1/4 cup raisins 1/4 cup pecans coarsely chopped 1/8 teaspoon cinnamon Pinch nutmeg Pinch allspice Salt to taste

Method:   Quickly saute apple in butter until  apple begins to brown, about 2-3  minutes. Remove from heat and stir in  paising, pecans and seasonings. Makes  a great pork chop stuffing.


49.2 Blue Cheese Stuffing

Ingredients: 1/2 cup crumbled bkue cheese 1/2 cup walnuts coarsely chopped 1/8 teaspoon black pepper

Method:   Stir together blue cheese, walnuts  and bleck pepper. Makes a great  stuffing for pork chops.


49.3 Mediterranean Stuffing

Ingredients: 1 teaspoon butter 1/4 cup pine nuts 1 minced clove garlic 1 medium size red pepper seeded   and finely chopped 1/2 teaspoon garted lemon peel 1 1/2 teaspoon minced green onion 1 1/2 teaspoon minced parsley 1/8 teaspoon oregano 1/8 teaspoon salt 1/8 teaspoon pepper

Method:   Saute nuts, garlic and red pepper in  butter until nuts are golden. Remove  from heat, stir in lemon peel, onion,  parsley and seasonings. Works well in  stuffing pork chops also.


50. MEATS:Other


50.1 Cornish Pasties

Ingredients: Pastry: 4 cup flour Pinch salt 1 cup lard 1 cup cold water approximately FILLING: 8 ox cubed beef stew meat 2 medium potatoes peeled & diced  1 large finely chopped onion Salt and pepper to taste Approximately 2 teaspoon    cornstarch

Method:   PASTRY: Combine flour and salt in a  large bowl and cut in lard until  mixture resembles fine bread crumbs.  Add water slowly, a little at a time,  until mixture binds into a soft dough.  Wrap dough in plastic wrap and  refrigerate at least an hou, a day or  two is even better. There will be  pastry left over which can be frozen,  or make a pie while the oven is on for  the pasties.   FILLING: Mix together half the beef,  half the onion, and one potato for  each filling. Season to taste with  salt and pepper and sprinkle mixture  with 1 teaspoon of the cornstarch.  When ready to make pasties, remove  pastry from the refrigerator and  prepare filling. Preheat oevn to 425  degrees. Roll out pastry as for pie  crust and cut out two large circles 10  inches in diameter. Place filling in  center. Brush edges of pastry with  water and fold one half of circle over  to meet the other, creating a half- moon shape. Press edges of pastry  together lightly. Turn edges over  about half an inch and crimp so it  won't ope


50.2 Easy Italian Pinsheels

Ingredients: 1/2 cup mozzarella cheese 1/2 cup chopped pepperoni 1/4 teaspoon oregano 1 egg yolk 1 8 oz can crescent dinner rolls 1 beaten egg white

Method:   Heat oven to 374 degrees. In small  bowl, combine shredded mozzarella  cheese, sliced and chopped pepperoni,  oregano, and egg yolk; mix well.  Separate dough into 4 rectangles.  Spread each rectangle with about 3  tablespoon meat mixture. Starting at  shortest side, roll up each rectangle;  pinch edges to seal. Cut each roll  into 6 slices. Place cut side down 1  inch apart on ungreased cookie sheet.  Brush with beaten egg white. BAke at  375 degrees for 12-15 minutes or until  golden brown. Serve warm.    Can be reheated by wrapping loosely  in foil; heat at 350 degrees for 12-14  minutes.


50.3 Meat Curry

Ingredients: 3 tablespoon butter 1 cup chopped onion 1 teaspoon finely chopped garlic 1/2 cup minced celery 1 cup small cube apples 1/4 cup flour 1 tablespoon curry powder 3/4 teaspoon dry mustard 1 bay leaf 2 1/2 cup chicken broth 3 cup bite-size meat pieces 1/2 cup milk 3 tablespoon chutney

Method:   Melt the butter in a saucepan and  add the onion, garlic, celery and  apple. Cook, stirring often, for about  5 minutes. Blend the flour, curry  powder and mustard and sprinkle it  over the vegetables, stirring. Add the  bay leaf. Add the chicken broth,  stirring rapidly with a wire whisk.  When the mixture has thickened, let it  simmer for 15 minutes. Stir often from  the bottom to prevent sticking. Add  the meat, milk and finely chopped  chutney and simmer for 4-5 minutes  longer. Serve with rice.


51. POULTRY:Chicken


51.1 Apricot Wine Chicken Breasts

Ingredients: 6-8 chicken breasts 1/2 cup dry red wine 1 12-oz can apricot nectar 1 envelope dry onion soup mix

Method:   Remove sking from chicken breasts.  Place in shallow pan. Mix remaining  ingredients, spoon over breasts. BAke  at 350 degrees.


51.2 Arabic Chicken or Kepz

Ingredients: 1/2 cup oil 1 dice donion 3 cup of rice 6 cup water 1 small can tomato paste 2 large tomatoes diced 1 large broiler chicken cut into   pieces e large peppers diced

Method:   In a large frying pan; heat the oil  and saute onion and add to rice in  large pan. Cook rice with 6 cups of  water. After rice is cooked add tomato  paste. Take off stove and add tomato  and green pepper. Broil chicken in  oven and stir through the rice.


51.3 Arroz Con Pollo

Ingredients: 2 tablespoon oil 2 lb chicken thighs and legs 1/2 teaspoon paprika 1 tablespoon chopped cilantro 1/2 cup diced onion 1 clove crushed garlic 1 1/2 cup water 1/2 cup white wine 3 diced tomatoes 1 bouillon cube 1 bay leaf 1/2 teaspoon oregano 1 cup celery  2 cups peas 3/4 cup wild rice 1/2 cup almonds 1/2 teaspoon basil 1 teaspoon mixed veg seasoning 3/4 cup short grain brown rice

Method:   Heat oil and brown chicken in it for  10 minutes. Add paprika, cilantro,  onion and garlic. Saute until onion is  clear. Stir in water,wine, tomatoes,  bouillon cube, and seasonings; combine  thoroughly. Stir in celery, almonds  and rice. Cover and simmer 20 minutes;  add peas and simmer another 10-20  minutes or until rice is ready.


52. POULTRY:Turkey


52.1 Apricot Glazed Turkey Breast Slices

Ingredients: 1/2 cup apricot preserves 1/3 cup vinegar 3 tablespoon dijon mustard 3 tablespoon vegetable oil 1 tablespoon parsley patch lemon   pepper seasoning 1 teaspoon parsley patch all    purpose seasoning 1 pkg (about 1 lb) fresh turkey   breast slices    With whisk or spoon, blend first six  ingredients well, breaking up apricot  pieces. Plcae turkey in shallow baking  dish. Pour sauce over turkey. Marinate  turkey in refrigerator 2 to 24 hours.  Cook over hot coals in covered grill  or broiler 3-5 minutes or until no  longer pink, turning and brushing with  sauce halfway through cooking. Do not  overcook.



52.2 Baked Turkey

Ingredients: 1 turkey, any weight 1/2 cup sliced butter 1/2 cup oil 4 cloves garlic pressed 1 teaspoon allspice  1 teaspoon vegetables salt   (seasoning salt)

Method:   Preheat oven to 400 degrees. Place  turkey in roasting pan. Lift skin  above body cavity and insert butter  slices. Rub oil all over skin on body  of bird. Sprinkle with seasonings.  Cover the top of the turkey with  aluminum foil. Wrap the overlapping  foil around the top of the roasting  pan. Cover with lid also, if  available. Reduce heat to 350 degrees  and figure amount of cooking time at  20 minutes per pound. Remove foil  during last 20 minutes of cooking to  allow skin to brown.


52.3 Beans and Rice w/Smoked Turkey

Ingredients: 1 smoked turkey drumstick, skined 1 lb fresh/thawed lima beans or   black-eyed peas 1 cup raw brown rice 4 chopped onions 4 ribs sliced celery 1 seeded & chopped bell pepper 8 oz stewed tomatoes 1 cup tomato juice 1 cup dry red wine 1 cup water 4 minced cloves garlic 2-3 bay leaves Salt, pepper, to taste 1 teaspoon dried sage 1 teaspoon dried thyme leaves 1 teaspoon dried rosemary

Method:   Combine turkey, beans, rice, onions,  celery, pepper, tomatoes, tomato  juice, wine, water, garlic and spices  in a heavy dutch oven. Cover and  simmer on top of the range or bake in  a 350 degree oven for 2 hours. Remove  drumstick; discard bone. Cut meat into  bite-size chunks. Stir turkey meat  into rice mixture. Remove bay leaves  before serving.


53. POULTRY:Duck


53.1 Cantonese Roast Duck

Ingredients: 1 duckling rubbed inside and out    with 2 tablespoon salt 2 tablespoon sherry 2 tablespoon hoisin sauce 2 tablespoon dark corn syrup 1 teaspoon five spice powder 1 tablespoon ground brown bean   sauce

Method:   Rub duck inside and out with salt  and refrigerate overnight. Mix  remaining ingredients and rub on duck  inside and our until used up. Preheat  oven to 300 degrees. Place duck on  rack, breast side up, in pan with 1  inch of water. Roast 1 hour, turn duck  over, roast 1 hour more. Turn duck  breast side up, increase heat to 350  degrees and roast 30 minutes. Remove  from pan and cool. To serve, carve in  the chinese manner, bones and all. Or  carve as you would poultry. If carved  chinese style, the duckling may be  wrapped in foil after carving and  frozen. Reheat in foil in 300 degree  oven for 30 minutes.


53.2 Chicken Delicious

Ingredients: 2 sliced whole chicken breasts 1/2 teaspoon salt 2 eggs 1/2 cup margarine 2 3-oz can sliced mushrooms 4 slices munster cheese 1/2 cup chicken stock 2 cup dry bread crumbs

Method:   Cut the chicken into 1 inch pieces  and soak in beaten eggs and salt for 2- 3 hours. Drain the chicken and roll in  bread crumbs and brown in margarine.  Put into baking dish, cover with  mushrooms and top with cheese. Baste  with chicken broth.


54. POULTRY:Goose


54.1 Roast Goose w/Basil Bread Stuffing

Ingredients: 11-12 lb goose rinsed and patted   dry with paper towels if   necessary remove any pin   feathers 1/2 cup chopped onion 2 cup chopped celery with leaves 1/2 cup butter/margarine 2 loaves bread with crust   frozen it crumbles better 2 teaspoon dried basil 1/4 teaspoon minced garlic 1/4 teaspoon pepper 1/4 teaspooon salt 1/2 cup water

Method:   Saute the onion and celery in the  margarine or butter until tender.  Crumble the bread into a very large  bowl. Sprinkle with basil, garlic,  pepper and salt. Toss to combine well.  Add sauteed vegetables and toss again.  Sprinkle with 1/2 cup water, don't get  it soggy. Stuff goose loosely with a  quarter to a third of the stuffing.  Truss the bird's cavity closed with  toothpicks. Roast about 4 hours in an  oven preheated to 350 degrees, or  until goose tests done on meat  thermometer inserted into the thickest  part and not touching the bone. Remove  grease about once each hour. Place  remaining dressing in uncovered  casserole on oven 1 hour before goose  is done. The dressing will be crusty  on the top and the bottom.


55. POULTRY:Pheasant


55.1 Oven Fried Chicken Parmesan

Ingredients: 1/2 cup grated parmesan cheese 1 teaspoon paprika 1/4 teaspoon pepper 2 1/2 to 3lb broiler fryer cut up 1/4 cup melted margarine 1/4 cup flour 1/2 teaspoon salt 1 slightly beaten egg 1 tablespoon milk

Method:   Combine cheese, flour and  seasonings. Combine the egg and milk.  Dip chicken in milk mixture; coat with  cheese mixture. Place in pan. Pour  margarine over chicken. Bake at 350  degrees for 1 hour.


55.2 Tex-Mex Chicken Breasts

Ingredients: 1 fat trimmed frying chicken   breast split 3 tablespoon light italian salad   dressing 3 tablespoon spicy tomato juice 1 tablespoon lime/lemon juice 1-2 tablespoon chili powder 1/4 teaspoon ground cumin

Method:   Put chicken breast halves in plastic  bag with remaining ingredients.  Marib=nate for 30 minutes at room  temperature or for several hours in  refrigerator. Drain and reserve  marinade. Broil or barbecue chicken  breasts on grill about 6 inches from  heat source for 20 minutes. Turn and  baste liberally with reserved  marinade; cook until done, about 20  minutes more.


56. POULTRY:Accompaniments


56.1 Apple Pecan Turkey Stuffing

Ingredients: 1/4 cup butter 1 cup chopped onion 1 cup chopped celery 2 can condensed chicken broth 1 pkg (16-oz) herb seasoning   stuffing 1 cup chopped toasted pecans

Method:   In saucepan, in hot butter, cook  onions and celery together until  tender, stirrin g occasionally. Add  broth. Heat to boiling. Remove from  heat. Add stuffing, apples and pecans;  toss to mix well. Use to stuff a 14-16  lb turkey following directions on  turkey packaging or spoon into greased  12 x 8 inch baking dish. Cover; bake  at 375 degrees for 30 minutes or until  hot.


56.2 Fresh Fruit & Vegetable Stuffing

Ingredients: 1/2 teaspoon paprika 1 large (16-oz) french bread or 2   medium size french breads 2 tablespoon olive oil 1 tablespoon dried thyme 2 teaspoon rubbed sage 2 cup chopped yellow onion 2 cup chopped celery 3 large firm pears cored and cut   into 1/2 inch cubes (4 1/2 cup) 2 apples cored and cut into 1/2   inch cubes (3 cups) 2 cup fresh cranberries Grated zest of 2 oranges 3 tablespoon fresh thyme leaves    OR 1 tablespoon drued thyme 3 tablespoon chopped fresh sage    OR 1 tablespoon rubbed sage 1/2 cup fresh orange juice 1/2 cup defatted chicken broth Salt and pepper to taste

Method:   BREAD CUBES: Preheat oven to 350  degrees. Cut bread in half lengthwise.  Cut crosswise into 1 inch cubes, about  6 cups. Place in a bowl and toss with  oil, thyme, sage and paprika to coat.  Spread on a baking sheet in 1 layer  and bake for 20-25 minutes, until  golden. Turn cubes if necessary during  baking. Place in a large bowl and set  aside.    STUFFING: Heat remaining 2  tablespoon of oil in a large  casserole. Add onions and celery. Cook  over medium heat for 10 minutes to  wilt slightly. Add to bread cubes. Add  remaining ingredients to bowl and toss  together. Adjust seasonings to taste.  Cool before stuffing turkey.    NOTE: To heat stuffing outside of  turkey, place in a 5 quart casserole,  cover with aluminum foil and bake in a  preheated oven at 350 degrees for 45  minutes.


56.3 Hens with Herb and Bacon Sauce

Ingredients: 6 strips bacon coarsely chopped 1 tablespoon olive oil 2 (1.5 lb each) cornish hens 1/2 teaspoon ground thyme 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon poultry seasoning 1/2 teaspoon garlic powder 1 cup heavy cream 1/4 cup dry white wine/water 1/2 cup chopped tomato

Method:   In dutch oven or heavy roasting pan;  cook bacon until crisp; remove with a  slotted spoon. Add oil, cornish hens  over medium high heat, 10 minutes.  Sprinkle 1/4 teaspoon ground thyme and  reamining seasonings over hens. Roast  at 375 degrees for 45 minutes or until  done. Transfer to serving plate, keep  warm. Skim fat from pan drippings. Add  heavy cream, wine, tomato and  remaining 1/4 teaspoon ground thyme.  Bring to boiling. Reduce heat to  medium, simmer, stirring 10 minutes or  until slightly thickened. Stir in  bacon. Serve with hens.   NOTE: CAN USE ONE 3 LB CHICKEN FOR  THE CORNISH HENS> ROAST AOUT 1 HOUR.


57. POULTRY:Other


57.1 Holiday Stuffing

Ingredients: 2 tablespoon margarine 1 chopped small onion 1/2 cup chopped green pepper 1/2 cup chopped celery 1 chopped clove garlic 1 (14.5-oz) can chicken broth 3 1/2 cup cornbread crumbs 1 tablespoon poultry seasoning 1 teaspoon pepper 2 bag cooked rice

Method:   In a large skillet, combine  margarine, onions, celery, green  pepper and garlic. Saute until tender.  Add chicken broth, cornbread crumbs,  poultry seasoning and pepper. Simmer  5  minutes. Fold in cooked rice.  Recipe may be used as a stuffing and  baked in the turkey or may be baked in  a casserole at 350 degrees for 15  minutes.


58. SEAFOOD:Fish


58.1 Baked Catfish with Horseradish Sauce

Ingredients: 4 catfish fillets (approx 1 lb) 1 tablespoon lemon juice 2 egg whites 2 tablespoon plain lowfat ypgurt 1 tablespoon chopped onion 1 minced clove garlic 1/4 teaspoon crushed basil 1/4 teaspoon divided pepper 2 tablespoon butter/margarine 2 tablespoon flour 1 cup skim milk 4 teaspoon horseradish (prepared) 1/2 teaspoon paprika

Method:   Arrange catfish on cookie sheet  sprayed with nonstick cooking spray.  Sprinkle lemon juice on catfish.   IN a small bowl, beat egg whites  until soft peaks form. Fold in yogurt,  onion, garlic, basil and 1/8 teaspoon  pepper. Spoon on top of catfish. BAke  in 375 degree oven 20 minutes or until  fish flakes.   In small saucepan, melt butter. STir  in flour until smooth. Stir in milk,  horseradish, apprika and remaining 1/8  teaspoon pepper. Cook stirring  constantly over medium heat, until  mixture is bubbly and slightly  thickened. Serve with catfish.


58.2 Baked Fresh Tuna

Ingredients: 1 3/4 lb fresh tuna steaks 4 medium peeled tomatoes 1/2 cup dry vermouth 1 teaspoon crushed basil 2 teaspoon olive oil 1 large sliced red onion Fresh ground pepper

Method:   Preheat oven to 425 degrees. Rub the  tuna steaks with 1 tablespoonn olive  oil and season lightly with pepper. In  a skillet, saute the onion in the  remaining oil until it is limp. Add  chopped tomatoes and vermouth and cook  briefly. Place the steaks in a shallow  baking dish, pour on the onion-tomato  mixture, and bake 12-15 minutes,  depending on their thickness. Sprinkle  with basil.


58.3 Baked Red Snapper with Crabmeat

Ingredients: 1/3 cup crabmeat cartilage remove 1 ripe plum tomato seeded and cut   into 1/4 inch dice 1 tablespoon chop fresh cilantro/   basil plus sprigs for garnish Hresh ground black pepper 1 tablespoon heavy cream 1 whole red snapper 1.5-2 lb bone   removed head and tail left on 2 thin lime wedges Vegetable oil for baking dish 2 limes cut in half for garnish

Method:   Preheat oven to 350 degrees. In a  bowl, combine crabmeat, tomato,  chopped cilantro, lime zest and  pepper. Gently stir in cream to  moisten and bind mixture. Open snapper  and spread stuffing evenly along  bottom layer. Close fish and secure  with toothpicks. Make 2 deep slits in  fish, top to bottom, and insert lime  wedges. Place fish on a lightly oiled  baking dish, Set in center of  preheated oven and bake for 25-30  minutes, or until fish flakes easily  when tested with a fork. Remove to a  serving dish and garnish with cilantro  sprigs and lime halves.


59. SEAFOOD:Shellfish


59.1 Alaska Snow Crab Stew

Ingredients: 2 to 2 1/2 lb frozen alaska snow   crab clusters 1 lb white fish fillets (red    snapper or cod) 3/4 cup chopped onion 1/4 cup chopped celery 1 minced clove garlic 1/4 cup olive oil 1 can (28-oz) undrained tomatoes 1 can (6-oz) tomato paste 1/2 cup dry red wine 1/4 cup grated carrot 1 bay leaf 2 tablespooon chopped parsley 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper Dash cayenne pepper

Method:   Thaw crab and cut into serving size  pieces. Crack leg sections. CUt fish  fillets into serving-size pieces.  Saute onion, celery and garlic in  olive oiluntil tender. Add tomatoes,  tomato paste, wine, carrot, bay leaf,  parsley, oregano, salt, pepper and  cayenne. Bring to boil; cover and  simmer 10 minutes. Add crab and fish;  cover and simmer 10 minutes, or until  crab is heated through and fish is  cooked. 


59.2 Artichokes Stuffed with Shrimp

Ingredients: 6-8 large artichokes trimmed and   cooked 8 tablespoon butter/margarine 1 cup chopped onion 4 teaspoon minced garlic 1 lb small shrimp shelled cleaned   and patted dry 6 cup french bread cubes  1 cup grated fresh parmesan/    asiago/romano cheese 2 tablespoon grated lemon rind 1/2 cup parsley minced Salt and pepper to taste

Method:   Wash the artichokes in cold water.  With a large, sharp knife remove the  stem level with the base and an inch  from the pointed end of the artichoke.  With scissors, remove the spiky tip of  each leaf.   In a large pot, bring some salted  water to a boil and add the  artichokes, weighted down with a plate  or lid so they don't float and  discolor. After 30-45 minutes, test  for doneness by piercing the base with  a skewer or knife point. If tender,  invert artichokes on a plate to drain  and cool so you can handle them.   Spread the leaves aoart so you can  see into the center. Remove the pale  yellow stringy choke with a teaspoon  and discard. Don't dig so deep that  the heart comes out, too. Set asode  and prepare the filing.   IN a large fry pan, melt 2  tablespoon of the butter. Add the  onions and garlic and cook until soft,  but not brown. Add the shrimp and cook  about one minute or until they curl  and turn pink. Remove onions and  shrimp from pan with a slotted spoon  and boil down any pan juice. 


59.3 Aussie-Style Chili-Barbecue Prawns

Ingredients: 3 lb unshelled jumbo raw shrimp   (prawns) 1 cup tomato juice 1/2 cup lime/lemon juice 1/4 cup dry white wine 4 tablespoon chopped red/green   fresh hot chili pepper 3 chopped cloves garlic 1 tablespoon whole black pepper-   corns coarsely crushed 1 teaspoon salt optional 2 tablespoon olive oil

Method:   Cut a slit in the underside of each  shrimp shell, but leave the shell on.  Combine shrimp with tomato juice, lime/ lemon juice, wine, chili peppers,  garlic, peppercorns and salt, if  using. Cover and refrigerate for  several hours or overnight. Preheat  barbecue and set grill about 3 inches  from heat source. Drain marinade. Toss  drained shrimp with olive oil.  Barbecue or broil about 3 minutes per  side, until they change color.


60. SEAFOOD:Accompaniments


60.1 Christmas Caviar

Ingredients: 1 tablespoon unflavored gelatin 1/4 cup cold water 1 minced small onion 6 minced hard boiled eggs 1 jar (3-oz) red caviar drained   on paper towels 1 1/4 cup mayonnaise 1 tablespoon worcestershire sauce 1/2 cup solera cream sherry 1/2 cup heavy cream whipped

Method:   Soften gelatin in cold water; then  warm in pan over low heat. Cool. Mix  gelatin and cream sherry. Fold in  whipped cream. Pour into serving dish.  Chill overnight. Serve with crackers.  Add holly or greens on plate for  decoration.


61. SEAFOOD:Other


61.1 Oyster Stew

Ingredients: 2/3 lb butter (2 sticks plus 5   tablespoons) 2 shredded medium onions 4 medium potatoes peeled and   shredded 1 tablespoon magi flavor enhancer 4 tablespoon worcestershire sauce 1/2 teaspoon tabasco sauce 1 teaspoon white pepper 1 teaspoon garlic powder 32 oz clam juice 4 pint oysters shucked 4 quart half-and-half Paprika to garnish Oyster crackers to garnish

Method:   Melt 1/3 lb butter (1 stick plus 2 1/ 2 tablespoons) butter in large kettle  over medium heat ( a stockpot or  canning kettle works well if you have  room to store it; otherwise, make sure  the pot holds at least 10 quarts). Add  onions to butter and saute until  tender. Add maggi, worcestershire,  tabasco, white pepper and garlic  powder and stir occasionally. Add  potatoes, still stirring occasionally,  and saute about 10 minutes. Add clam  juice and bring to a boil, cooking  until potatoes are soft. Turn off heat  and let stand. In a separate kettle,  melt remaining butter over medium  heat. Add oysters and bring to a  simmer, cook just until oysters begin  to curl (about 3 minutes). Add oysters  and juices to onion and potato base.  Stir in half and half and let stand,  refrigerated, until ready to serve.  Stew is best if it can stand 24 hours  prior to being served, so flavors can  blend. To serve, heat stew nearly to  boiling point (no hotter, or it will  curdle), then ladle into bowls and  garnish wi


61.2 Tortellini with Sauce Puttanesca

Ingredients: 1 can (2-oz) flat anchovy fillets 3 cup sunday tomato sauce (no   meatballs or sausage) 1/4 cup calamata or nicoise    olives pitted and chopped 2 tablespoon chopped parsley 1/4-1/2 teaspoon crushed red    pepper 2 tablespoon rinsed drained caper 2 pkg (9-oz each) refrigerated    fresh meat or cheese tortellini

Method:   Place anchovy fillet and their oil  in medium saucepan. Mash with fork;  cook and stir 2-3 minutes. Add next 5  ingredients. Over high heat, bring  mixture to a boil. Reduce heat to low;  cover and simmer 10 minutes, stirring  occasionally. Prepare tortellini  according to package directions; place  on serving plate. Pour sauce over  pasta; garnish with parsley sprig.




62.1 Artichoke Omelette

Ingredients: 1 tablespoon butter 1/2 onion finely chopped 6 eggs 2 artichoke hearts finely chopped 8 sliced green olices 1/8 cup milk 4 slices cheese Salt and pepper to taste

Method:   Saute onions in butter in 12 inch  fry pan. Beat eggs in bowl with  artichoke hearts, olives, milk, salt  and pepper. Pour mixture over onions  in pan and cover. Cook over medium  heat until the bottom of the omelette  is golden brown, carefully lift edge  with spatula to check. Lay cheese over  half of omelette. Flip other half of  omelette over cheese half. Wait about  1 minute. Slide out of pan and serve  hot.


62.2 Basil-Cheese Souffle

Ingredients: 2 tablespoon seasoned bread crumb 3 eggs separated 1/2 cup low-fat cottage cheese 1/4 cup all purpose flour 1/2 cup milk 1/4 cup firm packed basil 1/4 cup grated parmesan cheese

Method:   Preheat oven to 425 degrees. Spray  the inside of a 1 quart souffle dish  or deep baking dish with a non stick  cooking apray; sprinkle with the bread  crumbs. Tilt the dish to evenly coat  the bottom and side; set aside. In a  small bowl, with an electric mixer at  high, beat the egg whites until stiff  but not dry peaks form; set aside. In  a food processor or blender container,  process the egg yolks, cottage cheese,  flour, milk, basil and parmesan cheese  until smooth and well blended, about  20 seconds. Remove the mixture to a  large bowl. With a rubber spatula,  gently fold in the egg whites; pour  into a prepared souffle dish. BAke 18- 22 minutes, until puffy and lightly  browned. Remove the souffle to a wire  rack to cool 5 minutes, the souffle  will settle as it stands, serve warm.


62.3 Brunch Eggs

Ingredients: 1 lb pork sausage 8-oz pkg grated extra sharp    cheddar cheese 5-6 slices bread cubed 1 can cream of mushroom soup 1/2 soup can milk

Method:   Brown sausage; drain. In a glass  baking pan 9 x 13 inches, layer bread  cubes, then sausage, then cheese. Mix  eggs and 3/4 cup milk; pour over  bread, sausage and cheese. Refrigerate  overnight. When ready to bake, mix  soup and milk and pour over 1st  mixture. Bake 40-50 minutes at 350  degrees or until light brown and  bubbly.


63. EGGS&CHEESE:Cheese


63.1 Blue Cheese Ball

Ingredients: 1 8-oz pkg cream cheese 1 4-oz pkg roquetford cheese 1 4-oz pkg blue cheese 1 8-oz pkg cheddar cheese 1 teaspoon worchester sauce 1/2 cup nuts 1/2 cup grated onion Parsley flakes, optional Nuts, optional

Method:   Cheese are to be at room  temperature. Mix cream cheese,  roquetford cheese and blue cheese  together. MIx well. Add cheddar  cheese, if cold grate it. Add  worchester sauce. Add nuts or grated  onion as desired. Shape into ball.  Roll in parsley flakes or nuts. Chill  overnight.


63.2 Broiled Fennel with Parmesan Cheese

Ingredients: 2 large unblemished fennel bulbs   about 3/4 lb each Salt and fresh ground pepper 1/2 teaspoon ground cumin 2 tablespoon olive oil 1/3 cup fresh grated parmesan   cheese 2 tablespoon finely chopped fresh   herbs like chervil or parsley

Method:   Preheat broiler. Trim fennel,  leaving bulb intact. Cut each bulb  lengthwise into 1/2 inch slices.  Arrange slices in a baking dish in one  layer. Sprinkle sliced fennel with  salt, pepper and cumin. Brush tops  with 1 tablespoon oil. Place fennel  slices under broiler, about 6 inches  from source of heat, leaving door  partly open. Broil 5 minutes. Turn  fennel slices and brush with remaining  oil. Broil for 5 minutes. Sprinkle  fennel slices with cheese. Return to  broiler and broil for 1 minute or  until browned. Sprinkle with herbs and  serve.


63.3 Cheese Flan

Ingredients: 8 eggs 1 can condensed milk 1 can evaporated milk 1 8-oz pkg cream cheese 1 tablespoon vanilla 1 cup sugar 1-2 tablespoon water

Method:   Dissolve water and sugar in a 10-oz  glass mold at low temperature until  caramel is formed. Place the rest of  the ingredients in a blender and mix  well. You may have to do this in two  batches. Once everything is well  mixed, place it in the carmelized mold  and bake at 350 degreees for 1 hour or  insert a toothpick in the center and  when its creamy turn it off and let it  stand dor 1 hour. You may invert the  mold so the caramel will be on the top.




64.1 Basic White Sauce

Ingredients: 2 tablespoon butter/margarine    sliced 1 tablespoon cornstarch 1/2 teaspoon salt Dash ground white/black pepper 1 cup milk

Method:   In 1 quart microwave safe dish,  microwave butter at high1 to 1 1/2  minutes, or until melted. With wire  whisk, blend in cornstarch, salt and  pepper. Gradually blend in milk.  Microwave at high 4-5 minutes,  stirring frequently, or until sauce  becomes thickened and smooth. Season  to taste with dried tarragon leaves,  dry ground mustard, dried dillweed or  other herbs and spices.


64.2 Fresh Basil Salsa

Ingredients: 2 cup peeled cucumbers seeded   and diced 1 1/2 cup coarsely chopped fresh   basil Finely grated zest of 1 lemon Fresh ground black pepper 2 tablespoon fresh lemon juice

Method:   Mix cucumber, basil, lemon zest and  pepper to taste in a bowl. Fifteen  minutes before serving, toss with  lemon juice; mix well. Serve atop  grilled chicken or fish.


64.3 Fresh Pineapple Salsa

Ingredients: 1 1/2 cup chopped fresh pineapple 1/4 cup chopped red onion 2 tablespoon granulated sugar 1 tablespoon frsh lemon juice 1/2 to 1 teaspoon finely chopped    jalapeno pepper or to taste 1 teaspoon finely minced fresh    ginger 1 tablespoon chopped fresh mint

Method:   Mix all ingredients well in a glass  bowl. Adjust seasonings to taste.  Refrigerate at least 4 hours before  serving.


65. GRAVIES&SAUCES:Vegetable


65.1 Broccoli Cheese Potato Topper

Ingredients: 1 can cheddar cheese soup/sauce 2 tablespoon sour cream 1/2 teaspoon dijon mustard 1 cup cooked broccoli flowerets

Method:   In 1 quart microwave safe casserole  stir soup, sour cream and mustard.  Microwave on high 2 1/2 minutes  stirring once. Stir in broccoli  flowerets; microwave 1 minute. Spoon  over split baked potatoes.


65.2 Chili Beef Potato Topper

Ingredients: 1/4 lb ground beef 1 can chili beef soup 1/2 cup water 1 tablespoon chili sauce Shredded cheese for garnish

Method:   In 1 quart microwave safe casserole  crumble ground beef. COver; microwave  on high 3 minutes or until beef is no  longer pink. stirring once. Drain.  Stir in soup, water and chili sauce.  Cover; microwave 4 minutes. SPoon over  split baked potatoes. Top with  shredded cheddar cheese.


65.3 Creamy Herb Yogurt Sauce for Veg. Pitas

Ingredients: 1/2 cup yogurt 1/4 teaspoon dill weed 1/4 teaspoon thyme Garlic to taste 1 1/4 teaspoon honey 1 teaspoon tamari 1/4 teaspoon oregano 1/4 teaspoon kelp

Method:   Combine yogurt, dill weed, thyme,  garlic, honey, tanari, oregano and  kelp and set aside to blend. Serve on  vegetarian pocket bread sandwiches.




66.1 All Purpose Sweet Cherry Barbecue Sauce

Ingredients: 2 cup pitted and halved fresh   sweet cherries 2 tablespoon orange juice 2 tablespoon sherry 1 tablespoon sugar 1 teaspoon grated orange peel 3/4 teaspoon dijon style mustard 1/4 teaspoon salt 3 drop aromatic bitters optional 1 tablespoon cold water 2 teaspoon cornstarch

Method:   Combine cherries, ornage juice,  sugar, orange peel, mustard, salt and  bitters. Cover and simmer gently 5  minutes. Combine water and cornstarch;  stir into cherry mixture. Cook and  stir until thickened and clear. Sauce  may be stored up to a week in the  refrigerator. Serve with barbecued  poultry, ham or assorted specialty  sausages.


66.2 Barbecue Sauce

Ingredients: 1/3 cup chopped onion 1/3 cup vinegar/lemon juice 2 tablespoon brown sugar 2 teaspoon dry mustard Salt to taste 3 tablespoon butter/oleo 1 cup catsup 1/2 cup water 1 tablespoon worcestershire sauce 1/8 teaspoon pepper

Method:   Slowly cook onion until tender. Add  remaining ingredients. COver and  simmer about 15 minutes. Brown the  meat and put it in the sauce and slow  cook for 2-3 hours.


66.3 Basic Meat Sauce

Ingredients: 6-8 chopped onions 3-4 chopped carrots 1/4 cup olive/salad oil 2-3 tablespoon parsley/fresh   bunch chopped 5 lb lean ground beef 1 can (15-oz) tomato puree 1 can (8-oz) tomato sauce 1 1/2 cup strong chicken stock  Salt and pepper to taste

Method:   In an 8-quart stock pot, cook the  onions and carrots in the oil until  they are limp and tender, but not  browned. Stir in the parsley and let  it limp up a bit. Then pour all of  this in a big bowl and set it aside.  Now, in the same pot, brown ground  beef in 1 1/2 lb batches. As each  batch gets done, dump it in with the  vegetables. When all the beef is  browned, add the tomato puree, the  tomato sauce and the chicken broth and  stir that around to loosen the good  stuff that stuck to the bottom of the  pot. Then put everything back in the  pot and let it simmer uncovered for  about hal an hour. Let it cool and  then package it into 2 or 3 cup  batches for the freezer.


67. GRAVIES&SAUCES:Fruit&Dessert


67.1 Apple-Cinnamon Sauce

Ingredients: 1 tablespoon butter 1 cube chicken bouillon crushed 2 tablespoon cornstarch 1 1/2 teaspoon sugar 1/2 teaspoon cinnamon 2 cup apple juice 1/2 cup diced apple

Method:   Melt butter in medium saucepan and  heat until light brown. Combine  bouillon, cornstarch, sugar and  cinnamon. Gradually blend in apple  juice. Add mixture to browned butter,  cook and stir over medium heat until  thickened. Serve over sliced turkey.  Sprinkle with diced apple.


67.2 Blueberry Sauce

Ingredients: 1 pkg frozen blueberries/cherries   /raspberries/strawberries or   any canned fruit Juice from frozen berries or    water if using fresh fruit 3-4 tablespoon sugar to taste Squeeze of lemon juice Grated rind of 1/2 lemon 1 tablespoon cornstarch dissolved   in 1 tablespoon cold water

Method:   In a non-reactive saucepan, bring  the berries, water or juice, sugar,  lemon juice and rind to a boil. Add  the dissolved cornstarch and cook a  minute, or until mixture turns clear  instead of cloudy. Stop cooking, as it  will thin out if overcooked.


67.3 Brandied Cranberry Dessert Sauce

Ingredients: 1 1/2 cups cranberries 1 cup sugar 1/2 cup orange juice 1/8 teaspoon ground cloves 2 tablespoon blackberry brandy  Pound cake or vanilla ice cream   optional

Method:   In a small saucepan combine  cranberries, sugar, orange juice, and  cloves. Bring to a boiling point over  high heat; reduce heat to medium.  Simmer, uncovered, till cranberries  pop. Remove from heat; stir in brandy.  Cool to room temperature. Serve over  cake or ice cream.




68.1 Basic Curing Brine

Ingredients: 1 gallon water 1 lb fine sea saslt 1/4 lb brown sugar 1 oz saltpeter

Method:   Combine water, sea salt, brown sugar  and saltpeter in a large saucepan or  stock pot. Bring to a boil, reduce  heat and simmer for 5 minutes. Remove  from heat, add any seasonings and  allow to cool. Place meat to be cured  in a crock; glass or plastic container  of adequate size, and pour on brine.   Cure one day per pound of meat, more  or less, depending on the meat. A  thick piece such as a leg of lamb may  take longer. This cuts like spare ribs  may only need a few hours or overnight.   After curing, rinse with fresh water  and pat dry before cooking.


68.2 Cheese Sauce #1

Ingredients: 12 oz cream of mushroom soup 1/2 cup milk 1/2 cup american cheese

Method:   Shred cheese if not purchased  shredded. Combine soup and milk in  sauce pan. Heat until bubbly, reduce  heat. Stir in cheese until melted.


68.3 Cheese Sauce #2

Ingredients: 2 tablespoon butter 2 tablespoon flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 cup milk 1 cup shredded cheddar cheese

Method:   Melt butter; blend in flour, salt  and pepper. Add milk; cook and stir  until bubbly. Stir in cheese until  melted.




69.1 Anchovy Butter

Ingredients: 1/4 lb butter 4-5 minced anchovy fillets 1 tablespoon lemon juice

Method:   Soften butter in mixing bowl and  beat with a wire whip until creamy.  Stir in lemon juice and anchovy  fillets. Firm mixture in refrigerator  until you can mold it. Then scrape the  mixture onto a piece of waxed paper  and shape it into a roll like sausage,  about 1 1/2 inches in diameter. Roll  up the wax paper and refrigerate it  until it hardens like ordinary butter.


69.2 Apple Butter #1

Ingredients: 6 lbs tart apples 6 cups cider or apple juice 3 cups sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves

Method:   Core and quarter apples. In 4-6  quart kettle or dutch oven combine  apples and cider. Cook until soft,  about 30 minutes; stir occasionally.  Add sugar and spices. Cook over low  heat until sugar dissolves. Boil  gently, stirring frequently, until of  desired thickness. Carefully ladle the  hot butter into jars, leaving 1/2-inch  head space.    NOTE: Apple butter maybe put in half  or half-pint canning jars, seal with  lids follwoing manufacture's  directions, and process in boiling  water bath for 10 minutes. Remember  that the USDA recommends that no  matter what the apple butter recipe  directions say, the mixture must be  processed in water bath to prevent  food poisoning.


69.3 Apple Butter #2

Ingredients: 4 bushels apples 25 gallons cider 25 gallon copper kettle Apple butter stirrer 1 tablespoon oleo maybe

Method:   Boil down the cider to half. Peel 4  bushels of apples, but in 8th's unless  large ones. Add apples to boiled down  cider, 2 quarts at a time. If it does  cook over, add a small chunk (1  tablespoon) of oleostirring constantly  until all apples are added. Cook down  until kettle is half full. Another way  of testing is to put a spoonful on a  saucer. If there is a show of juice  around the edge of it, it isn't done.  When cooked. put into sterilized jars  and seal. Sugar can be added, if  desired.


70. DESSERTS:Frostings


70.1 Apple Snow

Ingredients: 1 large apple peeled and finely   grated 2 egg whites 1/4 teaspoon vanilla 1 cup white sugar

Method:   Mix together, whip until white and  firm. Put on hot gingerbread for  example.


70.2 Brandied Walnut Peaches

Ingredients: 1/4 cup walnuts, chopped 2 tablespoon honey 2 tablespoon apple juice 2 tablespoon butter 2 peaches, diced 2 tablespoon brandy 1 pint honey vanilla ice cream

Method:   In a saucepan, combine walnuts,  honey, apple juice, butter and  peaches. Stir over low heat just until  heated through; do NOT boil. Remove  from heat and add brandy. Spoon warm  topping over individual servings of  ice cream.


70.3 Browned Butter Glaze

Ingredients: 3 tablespoon butter/margarine 2 1/2 cup powdered sugar 1 1/2 teaspoon vanilla 3-4 teaspoon milk    Heat margarine in saucepan over  medium heat until delicate brown. STir  in powdered sugar and vanilla. STir in  milk, 1 tablespoon at a time until  spreading consistency.





71.1 30 Little Filled Pies

Ingredients: 3 1/4 - 3 3/4 cup all purpose   flour 1 pkg quick rise/active dry yeast 2 tablespoon sugar 1 teaspoon salt 1 cup water 1/2 cup butter/margarine CHEESE FILLING - FOR 15 PIES 1 egg 1/2 cup ricotta cheese 2 tablespoon parmesan cheese 2 teaspoon parsley 1 cup grated mozzarella cheese SAUSAGE CHEESE FILLING - FOR 15 1/2 lb pork sausage browned and   drained 3/4 cup grated swiss cheese 2 teaspoon mustard 1 tablespoon horseradish

Method:   In large mixer bowl, combine 2 cup  flour, yeast, sugar and salt. Heat  water and butter to 120-130 degrees.  Add liquid to flour mixture and blend  at low speed until moistened; beat 3  minutes at medium speed. By hand,  gradually stir in enough remaining  flour to make a soft dough. Knead on  floured surface until smooth and  elastic, 3-5 minutes. Divide dough  into 6 parts and place each in a small  plastic sandwich bag. Flatten to a  disk shape and let rest for 5 minutes.  These disks may be refrigerated or  frozen for convience. When ready to  use bring to room temperature. For  immediate use, let disks rise 15  minutes before dividing and shaping.  Divide each part into 5 pieces. Pat  each piece into a 4 inch circle and  place on greased cookie sheet. Spoon  about 1 tablespoon filling on each  circle. Fold half of circle over  filling. Seal edge by pressing with a  fork. Brush tops with beaten egg. Bake  at 400 degrees for 12-15 minutes until  golden brown. Remove from cookie  sheet. Serve warm.   FIL


71.2 Amaretto Peach Pie

Ingredients: 6 cups sliced peaches 1 whole wheat double pie crust 1/8 cup honey 1/4 cup butter 1/4 cup maple syrup 1/2 teaspoon arrowroot 1/3 cup Amaretto 3 tablespoons flour 3 tablespoons lemon juice 1/2 teaspoon nutmeg

Method:   Place peaches in bottom of 9-inch  pie crust. In saucepan, heat together  honey, butter, and maple syrup until  just melted. Stir in arrowroot;  mixture will thicken. Add Amaretto,  flour, lemon juice and nutmeg. Pour  liquid over peaches. Cover woth top  pie crust. Seal edges and cut small  holes in top crust. Bake at 350  degrees for 60 minutes or until pie is  golden brown and bubbling at holes.


71.3 American Fruit Tart

Ingredients: 1 15-oz all ready pie crust 1 8-oz pkg softened cream cheese 1/4 cup sugar 2 teaspoon lemon juice 1/2 cup whipping cream Assorted fresh fruit 1/4 cup apricot preserves 1 tablespoon water

Method:   On lightly floured surface roll  pastry to 12 inch circle. Place in 10- inch tart pan or quiche dish. Prick  bottom and sides of pastry with fork.  Bake at 400 degrees, 9-11 minutes or  until golden brown. Cool. Combine  cream cheese, sugar and juice, mixing  at medium speed of electric mixer  until well blended. Add whipping  cream, mix at high speed until light  and fluffy. Spread into pie shell,  chill several hours. Arrange fruit on  tart; brush with combined preserves  and water.


72. DESSERTS:Cobblers


72.1 Almond and Pine Nut Torte

Ingredients: 2 cup all purpose flour 3/4 cup butter/margarine room   temp for hand mixing or cold   and in small pieces for food   processor 1 lightly beaten egg 1/2 cup sugar 1/2 cup pine nuts chopped 1/2 cup finely chopped almonds Grated zest of 1 lemon 1-2 tablespoon sugar

Method:   Preheat oven to 375 degrees. Line an  8 inch cake pan with buttered waxed or  parchment paper or simply butter a  tart tin if it has a removable bottom.  If using a food processor, first grind  the pine nuts, almonds and sugar  together until pulverized, thye sugar  keeps it from getting oily. Add the  flour and butter and work until  crumbly. Add the egg and lemon zest  and process until smooth and dough  begins to come away from the side of  the bowl. Press the batter into the  prepared pan with your fingers and  level the top. Sprinkle remaining  sugar over the top and bake in a  preheated 375 degree oven for 25-30  minutes or until golden brown. Sides  will pull away slightly. Cool torte in  pan for 30 minutes and then remove the  tin and continue cooling on a rack.  Serve at room temperature.


72.2 Apple Streusel Cobbler

Ingredients: 2 (21-oz) can apple filling or   topping 2 egg 1 (14-oz) can sweetened condensed   milk - not evaporated 1/4 cup margarine/butter softened 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup firmly pakced light brown   sugar 1/2 cup unsifted flour 1/4 cup cold margarine/butter 1/2 cup chopped nuts 1/2 cup oats

Method:   Preheat oven to 375 degrees. Spread  apple filling in buttered 9 inch  square baking pan. In medium bowl,  beat eggs. Add sweetened condensed  milk, melted margarine, cinnamon and  nutmeg; mix well. Pour over apple  filling. In medium bowl, combine sugar  and flour; cut in cold margarine until  crumbly. Add nuts and oats. Sprinkle  over custard. Bake 50-55 minutes or  until set. Cool. Serve warm with ice  cream if desired. Refrigerate  leftovers.


72.3 Blueberry Buckle #1

Ingredients: 3/4 cup sugar 2 eggs 1 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon ground nutmeg Water/1 pint fresh/frozen 1/2 cup sugar 1/4 cup soft butter/margarine 1/4 cup vegetable shortening 1/2 cup milk 2 teaspoon baking powder 1/4 teaspoon ground cloves 1 can blueberries 1/3 cup flour 1/2 teaspoon cinnamon

Method:   Mix sugar, shortening, eggs and milk  until well blended. Stir in flour,  baking powder, salt, nutmeg and  cloves. Fold in blueberries. Spread  batter into a greased 9 inch square  pan. Combine remaining ingredients and  mix until crumbly. Sprinkle crumbs  over batter. Preheat oven to 375  degrees. Bake 45-50 minutes or until  top springs back. Serve warm, cut into  squares. If desired, serve with lemon  sauce.


73. DESSERTS:Pastries


73.1 Apple 'n Almond Puff

Ingredients: 1 sheet of frozen puff pastry   thawed 4 cup frozen escalloped apples   thawed or 7-8 large baking    apples sliced mixed with 2/3 to   3/4 cup powdered sugar 1/3 cup slivered almonds 1/3 cup raisins 1/2 cup crumbled shortbread   cookies 1 tablespoon orange peel 2 tablespoon cinnamon schnapps    optional 2 tablespoon butter/margarine 1 egg or 1 tablespoon apricot    preserves SAUCE: 1/4 cup butter/margarine 1/2 cup brown sugar 2 1/2 tablespoon simple syrup 1/4 cup condensed milk Pinch of salt 1 cup hot water 1 tablespoon brandy optional

Method:   Combine apples, almonds, raisins,  crumbled cookies, orange peel and  schnapps. Roll out puff pastry between  two sheets of wax paper. Use 13 x 16  inch sheet of wax paper for large  pastry roll or 5-6 inch square for  muffin tin size. Place rolled out  psatry on ungreased cookie sheet for  large pastry. Use muffin tin for  individual ones. For large pastry,  spoon filling in strip down center of  pastry. Dor with butter or margarine.  On each side of filling, cut slits  with pastry cutter in pastry toward  filling, in strips 3 inches long and 1  inch wide. FOld strips over filling,  alternating from side to side. For  small puffs, place pastry in muffin  with even folds, fill cup with filling  and dot with butter or margarine. Bake  in 400 degree oven for 40 minutes for  large pastry and 20 minutes for  individual ones, until golden brown.  Glaze top with beaten egg or apricot  preserves. Bake 1 minute. SAUCE: Melt  butter in saucepan, add brown sugar,  simple syrup, milk and salt. Stir over  medium low he


73.2 Apple Pie Squares

Ingredients: 3 cup all purpose flour 1/2 teaspoon salt 1 cup shortening 2/3 cup cold milk 1/3 cup flour 2 teaspoon cinnamon 8 cup sliced peeled fresh apples 1 tablespoon lemon juice 2 tablespoon sugar

Method:   In large mixing bowl, combine the 3  cup flour and salt. Using pastry  blender, cut in shortening until  mixture resembles coarse crumbs. Add  milk, stirring with fork only until  mixture holds together; set aside.  Combine the 1 cup sugar, 1/3 cup flour  and cinnamon, Mix together apples,  sugar mixture and lemon juice; set  aside. Roll 2/3 of pastry into 16 x 12  rectangle. Place pastry in bottom and  on sides of ungreased 13 x 9 inch  baking pan. Trim edges evenly with top  of pan. Spread apple mixture evenly in  pastry lined pan. Using remaining  pastry, make lattice top crust. Seal  edges, folding down pastry. Sprinkle  remaining 2 tablespoon sugar over  lattice pastry. Bake in 350 degree  oven about 1 1/2 hour or until pastry  is golden. Cool slightly before  serving.


73.3 Apple Strudel

Ingredients: 3 medium red cooking apples   about 1 lb 1/4 cup chopped prunes 1/4 cup sugar 1/2 teaspoon grated lemon peel 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Bread crumbs Confectioners' sugar Lemon slices and mint sprig for   garnish optional 2 1/2 tablespoon lite margarine   melted 6 sheets (17 x 12 inch ) fresh OR   thawed frozen phyllo

Method:   Spray a cookie sheet with non-stick  cooking spray. Pare, core and chop  apples in large bowl, toss apples with  prunes, sugar, lemon peel, cinnamon  and ginger. Cut two 24 inch lemgths of  wax paper, arrange 1 sheet of phyllo;  brush with some melted margarine;  sprinkle with about 2 teaspoon of  bread crumbs. Continue layering  phyllo, brushing each sheet with  margarine and sprinkling ecery other  sheet with crumbs. Preheat oven to 400  degrees. Starting along 1 long side of  phyllo, spoon fruit mixture to about 1/ 2 inch from edges on one-half of  phyllo rectangle. From fruit side,  roll phyllo, jelly-roll fashion. Place  roll on cookie sheet, seam side down.  Brush with remaining margarine. Bake  25 minutes until golden. Cool on  cookie sheet 30 minutes. Dust with  confectioners' sugar; garnish with  lemon and mint.


74. DESSERTS:Puddings


74.1 Apple Bread Pudding

Ingredients: 8 slices bread 3-4 medium (1 1/2-2 lb) rome   beauty apples 1/2 cup golden raisins 1 1/3 cup milk 1/4 cup butter/margarine 5 beaten eggs 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 cup packed brown sugar

Method:   Toast bread lightly and cut  diagonally into fourths. Arrange a  single layer of bread in bottom of  lightly buttered 11 3/4 x 7 1/2 x 2  inch baking dish. Core and slice 1  apple. Core and dice enough of  remaining apples to measure 4 cups.  SPread diced apples evenly on bread.  Sprinkle raisins over apples. Arrange  remaining bread in two lengthwise rows  on diced apples. Place apple slices  between rows of bread. Heat milk and  butter only until butter melts.  COmbine eggs, sugar, spices and salt;  gradually add milk, stirring  constantly. Pour over bread and  apples. Sprinkle with brown sugar.  Bake uncovered, at 350 degrees 40-45  minutes or until set. Serve warm or  cold, topped with sour cream.


74.2 Banana Pudding

Ingredients: 3 ripe bananas sliced 1 pkg instant vanilla pudding OR    1 recipe homemade pudding #1 2 handfuls of vanilla wafers 1/2 to 1 cup heavy cream whipped

Method:   If using a 4 serving package mix,  prepare acocording to instructions and  use as soon as thickened. Or prepare  the hamemade vanilla pudding #1 and  chill. Assemble dessert in a pretty  bowl. Place half the wafers in the  bowl, then half the bananas, then half  the pudding. Repeat layering wafers,  bananas and pudding. Decprate topwith  whipped cream. Chill, covered until  serving time.


74.3 Bitter Chocolate Mousse

Ingredients: 3 separated eggs 3/4 cup superfine sugar 3 tablespoon raspberry/cherry    wine 1 teaspoon vanilla 5 oz unsweetened chocolate 4 tablespoon soft butter 3 tablespoon strong coffee 1 tablespoon superfine sugar 1/2 cup heavy cream whipped

Method:   In the top of double boiler, beat  the egg yolks with the sugar, wine and  vanilla until the mixture is thick and  pale yellow. Place barely over  simmering water, and continue beating  until the mixture is slighlt foamy -  about 5 minutes. Remove from the  simmering water and cool to room  temperature. In a small saucepan, melt  the chocolate. Remove from the heat  and gradually stir in the butter. Stir  this mixture into the egg yolk-sugar  mixture until smooth and creamy. Stir  in the coffee. Beat the egg whites  until foamy. Sprinkle the additional 1  tablespoon sugar over egg whites and  continue beating until stiff peaks  form. STir part of this into the  chocolate mixture, then fold in the  rest until no white streaks remain.  Fold in the whipped cream. Spoon the  mousse into individual serving dishes  or chocolate cups or into a serving  bowl. Chill at least four hours before  serving. Serve with either a fruit  wine or a sloera cream sherry.


75. DESSERTS:Fruit


75.1 Agar-Agar Peach Delight

Ingredients: 4 teaspoon agar-agar powder or 7   grams agar-agar strands 2 cup water 1/2 cup sugar 2 tablespoon red/peach wine 1 cup peach juice Few drops peach essence Few drops red food coloring 1 cup cooked sweet red beans 1 cup flour 4 eggs 1/3 teaspoon salt 2 cup fresh mixed fruits cut in   small pieces 1/2 cup peach juice/half peach    juice and peach wine mixed

Method:   Pour water into a saucepan, sprinkle  the agar-agar powder over the surface  and bring slowly to the boil. Boil 5- 10 minutes until agar dissolves. Add  sugar and stir it until it dissolves.  Add juice, wine, peach essence and  enough coloring to make the mixture  pink. Pour into 8 inch square glass  baking dish which has been rinsed with  cold water. Refrigerate mixture until  firm. Cut into favorite shapes with  cookie cutters and keep refrigerated.  Mix flour with eggs and salt and set  aside for 30-60 minutes. Bring medium  sauce pan filled with water to a boil.  Hold tablespoon of mixture in the  water, until dumpling is cooked. Drain  in colander and cool to room  temperature. To serve, layer in small  fruit cocktail dish: sweet red beans,  mixed fruit, a dumpling and agar-agar  cutouts. Pour over 1 tablespoon peach  juice or juice and wine mixture.


75.2 Apple Plum Crisp

Ingredients: 4 cup pared cored sliced tart   apples 2 cup sliced pitted plums or   peaches or nectarines 1/2 cup foirm packed brown sugar 1 tablespoon lemon juice 1 tablespoon flour 3/4 teaspoon ground cinnamon 1 cup rolled oats 1/4 cup chopped walnuts 1/4 teaspoon ground ginger 1/2 cup melted butter/margarine

Method:   The butter, brown sugar and cinnamon  are all divided. Preheat oven to 375  degrees. In large bowl combine 1/4 cup  melted butter/margarine, 1/4 cup brown  sugar, lemon juice, flour and 1/2  teaspoon cinnamon. Add apples and  plums; toss to coat well. Place in a 8  x 8 x 2 inch baking pan. In small bowl  combine oats, remaining 1/4 cup butter/ margarine, remaining 1/4 cup brown  sugar, walnuts, remaining 1/4 teaspoon  cinnamon and ginger until well  blended. Sprinkle over fruit. Bake 30  minutes or until fruit is tender and  topping is crisp and browned. Serve  warm with softened ice cream, if  desired.


75.3 Apple Stuffed Baked Pumpkin

Ingredients: 1 small pumpkin (about 6 inches   high and 7 1/2 inches in    diameter) 4 cup peeled sliced baking apples 1/4 cup raisins 1/4 cup currants 1/4 cup muscat raisins 1/4 cup light brown sugar 1/2 cup granulated sugar 1/2 cup coarsely chopped walnuts 3 teaspoon cinnamon 2 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cloves 1/4 teaspoon ginger

Method:   Remove the top of the pumpkin as you  would for a jack o'lantern and clean  out the inside, scraping until smooth.  Prepare the apples and set aside. In a  large bowl, combine the raisins,  currants and muscat raisins. Add the  apples. In a small bowl, combine the  brown sugar, granulated sugar,  walnuts, cinnamon, nutmeg, allspice,  cloves and ginger, stirring until  thoroughly mixed. Combine with the  apple-raisin mixture and place in the  pumpkin. Put the filled pumpkin on a  cookie sheet and bake in an oven  preheated to 400 degrees for 30  minutes, or until pumpkin and apples  are tender when pierced with a fork.  Serve immediately, because pumpkin  begins to collapse as it cools. Be  sure to scoop out some of the baked  pumpkin for each serving. The pumpkin  can be kept warm in the oven on low  heat for hours. It tastes even better  the day after it's baked, served cold,  but won't look as nice.




76.1 Apple Bars

Ingredients: 1 cup flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon cinnamon 1 1/2 cup uncooked oats 2/3 cup brown sugar 1/2 cup butter 1 egg 1 teaspoon vanilla 1/4 cup chopped walnuts 2 cup thinly sliced pared apples Powdered sugar

Method:   Sift flour, salt, baking soda and  cinnamon. Beat in oats, sugar, butter,  egg and vanilla. Press half of dough  in bottom of greased 89 inch square  baking dish. Sprinkle walnuts over  dough. Arrange apple slices over nuts.  Roll ermaining dough between waxed  paper to form 9 inch square. Place  dough over filling and press lightly  around edges. Bake at 350 degrees for  25-30 minutes. When cool, sprinkle  with powdered sugar. Cut into bars.


76.2 Banana Orange Date Bars

Ingredients: 1 extra rip large banana peeled 1 cup flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon butmeg 1/2 cup packed brown sugar 1/4 cup softened butter 1 egg 1 tablespoon grated orange peel 1/2 cup chopped walnuts 1/2 cup chopped dates 1 firm large banana peeled     chopped Powdered sugar

Method:   Puree extra-ripe banana in blender  for 3/4 cup. Combine flour, baking  powder, baking soda and nutmeg. Cream  sugar and butter until light and  fluffy. Beat in egg and orange peel.  Beat in flour mixture alternately with  pureed banana. Stir in walnuts, dates  and chopped banana. Pour into greased  8 inch square baking pan. Bake in 350  degree oven 30 minutes. Cool. Dust  with powdered sugar. Cut into bars.


76.3 Butterscotch Cheesecake Bars

Ingredients: 1 12-oz pkg butterscotch morsels 1/3 cup margarine 2 cup graham cracker crumbs 1 cup chopped nuts, optional 8 oz cream cheese 1 14-oz can swwet condensed milk 1 teaspoon vanilla 1 egg

Method:   Melt morsels and margarine in pan.  Stir in crumbs and nuts. Press 1/2  mixture firmly in bottom of greased 9  x 13 pan. In large bowl beat cream  cheese until fluffy, add milk, vanilla  and egg. Mix well. Pour into prepared  pan, top with remaining crumbs. Bake  for 20-30 minutes at 350 degrees. Cool  and chill before serving. Refrigerate  leftovers.


77. DESSERTS:Special


77.1 Baked Doughnuts

Ingredients: 1 cup milk scalded 1/2 cup sugar 3/4 cup shortening 1 teaspoon salt 1 scant cup mashed potatoes 1 pkg dry yeast 1/4 cup warm potato water 2 eggs well beaten 4 1/2 cup flour

Method:   In large mixing bowl, add sugar,  shortening and salt to the scalded  milk. Cool to lukewarm. Add mashed  potatoes and yeast that has been  dissolved in 1/4 cup of the water used  to boil the potatoes. Blend in beaten  eggs. Work flour in gradually. Cover  and let rise until light. Then place  dough on floured board and knead. Roll  dough about 1/2 inch thick and cut  with doughnut cutter. Place on greased  cookie sheet and let rise until light,  about one hour.   Bake at 400 degree oven until brown,  about 15 minutes. Dip in a glaze made  of powdered sugar and water.


77.2 Black Forest Crepes

Ingredients: 1 can (21-oz) cherry pie filling    chilled 2 tablespoon amaretto liqueur 1/4 cup blanched almonds 3/4 cup milk 1/3 cup all purpose flour 2 egg 2 tablespoon butter/margarine 3 oz semisweet chocolate 1 cup whipping cream 1/4 cup tossed slivered almonds

Method:   Mix pie filling and liqueur, set  aside. Crepes- place the blanched  almonds in a blender container; cover,  blend until finely chopped. Add milk,  flour, eggs, and butter/margarine;  cover, blend until the batter is  smooth. Heat a 6 inch skillet; spray  with non stick cooking spray. Spoon in  2 tablespoon of the batter. Tilt the  skillet to spread the batter. Brown on  one side; invert crepe onto paper  towel. Repeat to make 12 crepes.  FILLING - melt the chocolate over low  heat; allow to cool. Whip the cream to  soft peaks. FOld the chocolate into  the whipped cream, the mixture will  look speckled. Spoon 2 tablespoon of  the chocolate mixture down the center  of the unbrowned side of each crepe.  Roll up. To assembler - place two  crepes on ecah plate. Top with 1/3 cup  of the cherry mixture, a spoonful of  the remaining chocolate mixture, and a  portion of the toasted slivered  almonds.


77.3 Cake Doughnuts

Ingredients: 2 egg 1 cup sugar 1 cup milk 5 tablespoon melted shortening 4 cup flour 4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt Oil dor deep frying Powdered sugar

Method:   Lightly beat eggs with electric  mixer. Slowly add sugar, beating  constantly. Reduce speed to low and  add milk and shortening. Combine  flour, baking powder, cinnamon and  salt. Add to liquid mixture, beating  just enough to combine. Chill. Roll or  pat dough out to about 1/4 inch  thickness on lightly floured surface.  Cut with well floured doughnut cutter  or two sizes of biscuit cutters.  Reroll trimmings and continue to cut  until all dough is used. Place  doughnuts and holes on paper towels  and allow to stand about 10 minutes  before frying. Heat oil to 370  degrees. Gently lower few doughnuts  and holes at time into fat. Do not  crowd pan. Fry 2-3 minutes or until  browned on 1 side, then turn and brown  other side same amount of time. Remove  doughnuts from oil with slotted spoon  and drain on paper towels. Cool  doughnuts slightly, then sprinkle with  powdered sugar. Serve warm.    VARIATIONS: Doughnuts may also be  sprinkled with granulated or cinnamon  sugar; frosted; or toasted and  sprinkled 


78. DESSERTS:Brownies


78.1 4-H Brownies

Ingredients: 2 stick butter/margarine 2 cup sugar 4 egg 1 1/2 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 12 tablespoon cocoa 2 teaspoon vanilla 1 cup chopped nuts optional

Method:   Preheat oevn to 350 degrees. Melt  butter in 13 x 9 inch pan on stove.  Remove from heat. Stir in sugar, then  eggs. Sift and add flour, baking  powder, salt and cocoa. Mix in  vanilla. Add nuts, if desired. Bake  for 30 minutes. Cool. Sprinkle with  powdered sugar.


78.2 Beige Brownies

Ingredients: 1 egg 1 cup rown sugar, packed 1 1/2 teaspoon vanilla 1/2 cup flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup chopped walnuts (optional)

Method:   Oil an 8-inch square pan. Stir  together egg, sugar and vanilla. Add  dry ingredients, then add walnuts.  Spread in pan, and bake at 350 degrees  for about 20 minutes; centers will be  soft. Cool before cutting into 2-inch  squares.


78.3 Blond Brownies

Ingredients: 1/2 lb butter 2 cup light brown sugar 4 well beaten eggs 2 1/2 cup sifted cake flour 2 teaspoon baking powder 2 teaspoon vanilla 16 oz mini chocolate bits 1 1/2 cup chopped pecans

Method:   Preheat oven to 375 degrees. Melt  the butter, add the sugar, and stir  until it has dissolved. Add the eggs.  Sift the flour and baking powder  together, and add that, with the  vanilla, to the batter. Coat the  chocolate bits and nuts lightly with  flour, then fold into the cake dough.  Butter a 9 x 12 1/2 inch pan and dust  with flour. Bake the brownies for 30  minutes and then leave the pan in the  oven for another 15 minutes. Cut into  squares while still warm. These keep  well if they are wrapped in foil, once  they are cooled.


79. DESSERTS:Snacks


79.1 Apple Crisp #1

Ingredients: 4 cup sliced apples 2 tablespoon lemon juice 1/4 cup water 1/4 teaspoon nutmeg 1/2 cup honey 3/4 cup whole wheat flour 1/4 cup butter

Method:   Spread apples in a 9 x 7-inch baking  dish. Combine lemon juice and water,  and pour over apples. Sprinkle nutmeg  on top. IN a bowl, cut together honey,  flour and butter. Spread over top of  apples. BAke uncovered at 350 degrees  for 30 minutes. Serve warm.


79.2 Apple Crisp #2

Ingredients: Butter for baking dish 4 cups apples, tart, sliced,   peeled (7-8 medium) 1 cup light brown sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 tablespoon lemon juice 2 tablespoon orange juice 3/4 cup flour Salt 4 tablespoon butter

Method:   Preheat oven to 375 degrees. Butter  a 1-quart baking dish or 9-inch pyrex  dish. Arrange slices in dish. Mix half  of the brown sugar with cinnamon and  nutmeg and sprinkle over apples. Add  juices and rest.   To make crumb topping, mix the  remaining sugar with the flour and a  dash of salt and rub or cut in butter.  Sprinkle over apple slices and bake 35- 40 minutes or until apples are tender  and the top browned. Serve warm with  cold heavy cream.


79.3 Bacon Crisps

Ingredients: 1 lb thinly sliced bacon Paprika Parmesan cheese Saltine crackers

Method:   Cut bacon strips in half; wrap each  piece around a saltine cracker.  Sprinkle generously with paprika and  parmesan cheese. Bake one hour at 275  degrees. These may be cooked ahead of  time and frozen. Reheat just before  serving.


80. DESSERTS:Jellos


80.1 Apricot Mousse

Ingredients: 1 lb apricots 1 cup granulated sugar Few drops orange ectract 1 tablespoon gelatin 3 tablespoon cold water 3 tablespoon milk 1 pint heavy cream

Method:   Puree the apricots after they have  been soaked and cooked according to  the package directions; add the sugar  and extract. Soak the gelatin in the  cold water, add the hot milk, and stir  over hot water until gelatin is  dissolved. Add this to the puree. Whip  the cream, and fold it into the puree.  Spoon it into a wet 8 cup mold and  chill it in the freezer for about 3  hours. This may be unmolded or served  directly from the mold.


80.2 Banana Mallow Dessert

Ingredients: 1 sliced large banana or 1 cup   fresh/canned peach slices 1 pkg (4-serving) jello gelatin   any flavor 3/4 cup boiling water 1/2 cup cold water Ice cubes 1 cup miniature/diced large   marshmallows

Method:   Place banana slices and marshmallows  in a serving bowl; set aside. Dissolve  gelatin in boiling water. Combine cold  water and ice cubes to make 1 1/4  cups. Add to gelatin, stirring until  slightly thickened. If necessary,  remove unmelted ice. Pour over banana  and marshmallows in bowl or individual  dessert dishes. Chill until set, about  30 minutes.


80.3 Buttermilk Bavarian Molds

Ingredients: 2 3-cup gelatin molds or 1 6-cup 1 cup water 1 pkg (6-oz) lime gelatin or 2    pkg (3-oz each) 1 teaspoon unflavored gelatin 10 drop bitter almond flavoring   - optional 1 cup colored miniature    marshmallows - optional 3 cup cold buttermilk Grenn/red food coloring  Fresh/canned fruit or marshmallow

Method:   Lightly spray molds with vegetable  coating. Set aside. Place the water in  a saucepan and add the lime and the  unflavored gelatin, stirring well to  dissolve. Heat to boiling and remove  from heat. Add marshmallows and/or  bitter almonds if desired. Stir the  gelatin mixture into the buttermilk,  mixing well. Reserve 1/4 cup of the  mixture. To the reserved mixture, add  as much red food coloring as is  necesary for a rose color. Using a  small spooon, put dots of this mixture  in the center of the grooves in the  mold in any pattern you wish. Let the  dots begin to harden in the  refrigerator, this takes only 2-3  minutes. Refrigerate the lime mixture,  too. If you wish 2 tiers of lime, one  dark, one light, remove 1/2 cup of the  lime and tint it darker wu=ith the  green coloring. Pour over the hardened  drops and let this layer set too,  about 5-10 minutes in the  refrigerator. Pour the remaining  mixture into the mold, or divide  evenly between 2 molds and  refrigerate, covered, until set.  Accompany 


81. DESSERTS:Fudge


81.1 Chocolate Fudge #1

Ingredients: 4 cup sugar 1 1/2 cup pet canned milk 3/4 cup cream 3/4 cup water 11 level teaspoon hershey cocoa 1 lb peanut butter 1 teaspoon vanilla

Method:   Mix together sugar, canned milk,  cream, water and cocoa. Cook 8 minutes  after it begins to boil. Mix well.  Continue to cook till chocolate will  form a soft ball in water. Put in 1 lb  peanut butter and 1 teaspoon vanilla,  beat well and pour into a buttered 9 x  13 x 2 inch pan and let cool. Cur into  squares.


81.2 Chocolate Fudge #2

Ingredients: 2 cup sugar 4 oz semisweet/bittersweet    chopped chocolate 2 tablespoon corn syrup 2/3 cup evaporated milk 2 tablespoon butter 1 teaspoon vanilla 1 cup chopped nuts optional

Method:   Combine sugar, corn syrup,  chocolate, evaporated milk and butter  in a heavy saucepan. Clip a candy  thermometer to the side and bring  mixture to a boil, stirring and  cooking to 234 degrees on the  thermometer. Remove from heat and pour  onto marble slab. Turn and fold edges  with a spatula until the glossy sheen  is gone. Add vanilla and chopped nuts,  if desired. Form into desired shape. 


81.3 Chocolate Fudge #3

Ingredients: 2 cup sugar 6 tablespoon cocoa OR 2 squares   semisweet chocolate 2/3 cup milk Dash of salt 1 tablespoon butter 1 teaspoon vanilla 1 cup nutmeg

Method:   Mix the sugar, cocoa/chocolate, milk  nad salt and cook until the mixture  forms small balls dropped in cold  water. Add the butter, vanilla and  nutmeg. Beat with spoon until thickens  and loses its gloss. Pour in buttered  8 x 8 pan. Cool and cut in squares.


82. DESSERTS:PieCrusts


82.1 Basic Crumb Crust

Ingredients: 1 1/4 cup fine crumbs 1/4 cup sugar 1/4 cup butter/margarine melted

Method:   Combine crumbs, (graham cracker,  chocolate or vanilla wafer, zwieback,  gingerbread or shortbread cookie,  coconut bar cookies, crushed pretzels  or cereal also), and sugar (white or  firmly packed brown). Use half the  amount of sugar if the crackers you  choose are very sweet. Mix in butter  and press firmly into bottom and sides  of pie or tart pan. To set butter,  chill 1 hour before filling or bake at  350 degrees for 10 minutes and cool.  Select a compatible fresh fruit and  ice cream and fill.   VARIATION: For a nut crust, add 1/4  to 1/2 finely chopped nuts, (walnuts,  pecans, or macadamias) to crumb  mixture. Decrease your melted butter  by 1/4 to 1/3 cup because of the oil  in the nuts and proceed as above.


82.2 Basic Flaky Crust

Ingredients: 2 1/4 cup unbleached flour 1/2 to 1 teaspoon salt 2/3 cup shortening 1/4 cup ice water

Method:   into a chilled bowl sift flour and  salt. With chilled pastry blender; cut  in shortening, also chilled if you  wish, until mixture resembles small  peas. Add enough water, a little at a  time to make a dough when mixture is  tossed with fork. Gather into a ball  and divide in half. Roll out on  lightly floured surface or pastry  cloth with lightly floured rolling  pin, or pin covered with lightly  floured stockinette. When dough is  about 1/8 inch thick and about 11-12  inches in diameter, carefully fold in  half over rolling pin. Transfer to  middle of pie plate and position.  Unfold and lightly press into place  without stretching. Fill, then roll  out remaining dough to fit over fruit  and make a nice edge. Cut decorative  vents with a sharp knife. Place top  crust on fruit, seal to bottom, using  a little cold water if necessary, and  flute or press flat with fork. Bake.


82.3 Creme de Menthe Pie Crust

Ingredients: 1 2/3 cup graham cracker crumbs 3/4 cup pecans 3 tablespoons maple syrup 1/3 cup creme de menthe

Method:   Combine graham cracker crumbs with  crushed pecans. Stir in maple syrup  and creme de menthe. Press into a  lightly oiled 9-inch pie plate. Bake  at 350 degrees 10-12 minutes; do not  overbake.


83. DESSERTS:IceCream


83.1 Baked Alaska

Ingredients: Cake cut about 2 inches thick 2 pints ice cream contrasting   flavors 6 egg whites room temperature 6 tablespoon sugar Pinch of salt 1/2 teaspoon cream of tartar 1/2 egg shell 2 to 3 tablespoon brandy/rum/etc Powdered sugar dor quick browning Bottom of springform pan foil    covered cardboard cut to size   of cake OR piece of parchment   paper cut to fir cake

Method:   Cut ice cream to fit top of cake.  Cover with plastic film and freeze  hard until needed. At serving time,  preheat oven to 500 degreesfor 10  minutes and position rack as high in  the oven as possible, allowing for the  height of the alaska.   Beat the egg whites, cream of tartar  and salt in a clean dry bowl with an  electric mixer until they hold a soft  shape. Continue beating, adding the  sugar gradually. When stiff and  velvety, but not dry, spread the  meringue over the ice cream, closing  all seams so hot air won't melt the  ice cream. Dust with powdered sugar to  facilitate browning and push the  eggshell into the center of the  meringue. Pour liquor into the  eggshell.   For easy transfer to the serving  platter, bake the assembled alaska on  a rimless cookie sheet, or turn one  that has sides over and use the back.  Immediately bnake, about 2 minutes or  until meringue browns, watch  carefully. Remove from oven, slide  onto serving platter, ignite liquor  and serve immediately.


83.2 Banana Non Dairy Ice Cream

Ingredients: 1 fresh italian prune plum 2 ripe bananas peeled sliced and   frozen Few drops of honey or sweetener    to taste optional

Method:   Pit and dice plum, but don't peel  it. Combine with frozen banana slices  in food processor uuntil smooth but  still frozen, consistency of soft- serve ice cream. Sweeten to taste, is  desired, and serve immediately.


83.3 Cherry Chocolate Ice Cream Dessert

Ingredients: 1 quart chocolate ice cream 2 cup cherries pitted and    quartered 1/2 cup chopped toasted almonds 1 angel food cake curt into cubes   or about 14 lady fingers Whipped cream

Method:   Soften ice cream only until soft  enough to stir; fold in cherries and  almonds. Line an 8 1/2 x 4 1/2 x 3  inch loaf pan with ladyfingers or  shredded angel food cake. Trim  ladyfingers or cake to fit bottom of  pan for a tight fit. Spoon cherry/ice  cream mixture into center, arrange  remaining ladyfingers or cake around  and over top of mixture to cover.  Freeze overnight,. Turn onto serving  platter. Slice with sharp knife.




84.1 Almond and Heath Bar Cheesecake

Ingredients: CRUST: 1 cup shortbread crumbs - approx   15 crushed lorna doone cookies 3 tablespoon melted margarine 1 tablespoon sugar FILLING: 3 pkg (8-oz each) soften cream   cheese 2/3 cup sugar 1/2 teaspoon vanilla 3 egg 1/2 cup sour cream 6 oz heath bar frozen 1 tablespoon flour TOPPING: 1 cup shortbread cookie crumbs 1/3 cup packed sugar 1/4 cup margarine 1 cup chopped almonds 1/4 cup caramel topping

Method:   Preheat oven to 350 degrees. For  crust, mix together the crumbs,  margarine and sugar. Press into the  bottom of a 9 inch springform pan and  bake 10 minutes. Cool. To make  filling; beat cream cheese with sugar  and vanilla in a large bowl at medium  speed of electric mixer until well  blended. Add eggs, one at a time,  beating well after each addition.  Blend in sour cream. Crush frozen  heath bars (put them in a plastic bag  and pound with a hammer or use a food  processor). Toss candy with flour in a  small bowl, then stir into cream  cheese and pour filling into crust.  For topping; mixtogether the crushed  cookies and brown sugar. Cut in  margarine until mixture resembles  coarse crumbs. Stir in almonds.  Sprinkle over cream cheese mixture.  Bake 1 hour and 5 minutes. Drizzle  with caramel topping. Continue baking  for 10 minutes. Remove from oven and  carefully release springform pan, but  do not remove until cheesecake is  thoroughly cooled. Chill at least 4  hours or overnight before serving.


84.2 Amazin Raisin Cake 3 cup unsifted flour 2 cup sug

Ingredients:   Grease and flour two 9-inch layer  cake pans. In large bowl combine  flour, sugar, baking soda, cinnamon,  nutmeg, salt and cloves. Add  mayonnaise, milk and eggs, Beat at low  speed 2 minutes, scraping bowl  frequently. Batter will be thick. With  spooon, stir in apples, raisins and  nuts. Spoon into pans. Bake in 350  degreee oven for 40-45 minutes or  until cake tester inserted in center  comes out clean. Cool in pans 10  minutes. Remove; cool on racks. Fill  and frost with whipped cream.



84.3 Angel Food Cake

Ingredients: 1 cup cake flour 1 cup sugar 1 3/4 cup egg whites 3/4 teaspoon salt 1 1/2 teaspoon cream of tartar 3/4 cup sugar 1 teaspoon vanilla

Method:   Sift flour with first sugar four  times; set aside. Beat egg whites with  salt until foamy, then add cream of  tartar and beat until stiff. Add  remaining sugar one teaspoon at a  time, folding into egg whites. Add  vanilla. Sift flour and sugar mixture  over top of egg whites a little at a  time and fold in.   Bake in an ungreased 10-inch angel  food cake pan at 325 degrees for 65-75  minutes. Invert pan to cool.




85.1 Almond Paste Sugar Cookies

Ingredients: 1/2 cup (4-oz) almond paste    lightly packed 1 cup butter 1/2 cup sugar 1 egg white 2 cup flour 1/2 teaspoon cinnamon 3 cup powdered sugar sifted 5-6 tablespoon milk 1 teaspoon almond extract Food coloring

Method:   Place almond paste in food processor  with metal blade in place: process  until finely chopped. Add butter and  sugar; process until thoroughly mixed.  Add egg white; process until smooth.  Add flour and cinnamon; process until  dough forms a ball. Remove from  processor; wrap in plastic and chill 1/ 2 hour or until firm.  Roll dough on lightly floured work  surface, approximately 1/4 inch thick.  Cut into desired shapes. TRansfer to a  lightly greased baking sheet; bake at  325 degrees, 10-12 minutes, until  lightly browned. Removed cookies to a  rack to cool. Mix together powdered  sugar, milk and almond extract. Divide  glaze into separate bowls and tint  each bowl as desired with food  coloring. Spread cookies with glaze  and allow to dry and harden before  serving.


85.2 Amaretto Almond Cookies

Ingredients: 1/2 cup butter 2 tablespoon molasses 2 eggs 1 cup ground toasted almonds 1/2 teaspoon grated lemon rind 1 teaspoon almond extract 1/2 cup amaretto 2 cup whole wheat pastry flour

Method:   Cream together butter and molasses.  Add eggs, ground almonds, lemon rind  and almond extract; mix well. Stir in  amaretto alternately with flour. Drop  by teaspoonful onto unoiled cookie  sheets. Bake at 350 degrees for 12-15  minutes. Cookies will be golden brown  when done.


85.3 Anise Cookies

Ingredients: 1/2 cup butter 1 cup brown sugar 1 egg 2 teaspoon chopped fine anise    seeds 2 teaspoon scant baking soda Pinch salt 1 3/4 cup flour Granulated sugar

Method:   Cream butter, adding brown sugar  slowly, until fluffy. Blend in other  ingredients. You may add a slight bit  more flour, if needed, to be able to  roll the dough into balls. Form dough  into 1 inch balls. Place on ungreased  cookie sheet. Flatten each ball with  the bottom of a glass that has been  dipped in granulated sugar. Bake at  325 degrees for approximately 8  minutes, or until light golden. Remove  to cooling rack. If you like a chewy  cookie, remove from oven just as tops  of cookies begin to sink; if you  prefer crispy cookies, allow them to  remain in oven until deeper golden.  Store in tightly sealed tin.


86. BEVERAGES:Coffees


86.1 Cafe Anna

Ingredients: 1/3 cup water 1/3 cup instant coffee granules 1/4 cup sugar 1/4 teaspoon ground cinnamon 4 cup milk 1/2 cup whipping cream whipped Ground nutmeg

Method:   Pour water into 2 quart microwave  safe casserole. Microwave at high  setting 1 minute, then stir in instant  coffee granules until dissolved. Blend  in sugar and cinnamon then pour in  milk, stirring constantly. Microwave,  uncovered, at medium setting 5-9  minutes, stirring every 3 minutes, or  until heated through. Serve in mugs  topped with a dollop of whipped cream  and a sprinkling of nutmeg.


86.2 Cafe Au Lait

Ingredients: 1-2 teaspoon instant coffee 1 cup milk

Method:   Combine instant coffee and milk in a  mug. Microwave 1 1/2 minutes or until  hot. Sweeten with sugar if desired.


86.3 Cafe Au Lait Creme

Ingredients: 1/2 cup milk 1 envelope unflavored gelatin 3 tablespoon sugar 1 tablespoon instant coffee    crystals Ice cubes 1/2 cup heavy cream 1 tablespoon coffee flavored    liqueur Chocolate coffee bean candy for   garnish optional Orange zest for garnish optional

Method:   Place milk in blender container;  sprinkle gelatin over milk; add sugar  and coffee crystals. Add 1/2 cup  boiling water and blend at low speed 2  minutes or until gelatin is dissolved,  scraping down blender container at  once. Add enough ice cubes to heavy  cream to equal 1 cup. Add to blender;  blend at high speed until smooth; add  liqueur. CHill mixture in blender  container until ready to serve. Just  before serving, re-whip mixture and  pour into demitasse cups or dessert  dishes. Garnish.




87.1 Chilton Farms Tea

Ingredients: 2 cup loose leaf black tea 1/4 cup earl gray tea

Method:   Measure teas into airtight jar,  seal, and turn jar several times to  mix thoroughly. Turn jar three or four  times before each use.   TO BREW A POT OF TEA: Heat water to  boiling; pour small amount into teapot  and swirl around to heat sides of pot;  discard. Immediately measure into the  pot, 1 rounded teaspoonful of tea  leaves for each cup of tea to be made.  Add 1 cup of boiling water for each  cup of tea. Let steep for 5 minutes.  Serve with cream or lemon.


87.2 Citrus Tea Spritzer

Ingredients: 3 cup cranberry juice cocktail    heated to boiling 6 orange and spice tea bags 1/3 cup sugar 1/4 cup lemon juice 1/2 cup vodka chilled oprional 1 28-oz bottle club soda

Method:   In teapot, pour hot juice over tea  bags; cover and brew 5 minutes.  Discard tea bags. Stir in sugar and  lemon juice and cool. IN large pitcher  combine tea with vodka if desired.  Just before serving, add soda and  serve over ice.


87.3 Cranberry Tea

Ingredients: 2 cup sugar 4 cup water 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon cinnamon 3 tea bags 4 cup boiling water 2 cup cranberry juice cocktail 2 cup water 1/3 cup lemon juice 1 can (12-oz) frozen ornage juice 1 can (46-oz) unsweetened          pineapple juice

Method:   In a kettle or pot large enough to  hold at last 8 quarts, boil sugar and  water 5 minutes. Reduce heat and add  cloves, nutmeg and cinnamon. Simmer 5  minutes. Steep tea bags in the 4 cups  boiling water until tea is desired  strength. Add to sugar-water and spice  mixture, along with cranberry juice, 2  cups water, lemon, orange and  pineapple juice. Serve warm.


88. BEVERAGES:Chocolates


88.1 Breakfast Cocoa

Ingredients: 5-6 tablespoon cocoa 4-6 tablespoon sugar Dash salt 1/2 cup water 3 1/2 cup milk

Method:   Mix cocoa, sugar and salt; add  water. Cook and stir 3 minutes. STir  in milk; heat to boiling point, do not  boil. Beat with rotary beater just  before serving.


88.2 Chocolate Soda

Ingredients: 1 (.44-oz) hot cocoa mix   chocolate 2 tablespoon water 1/2 cup vanilla flavored ice milk   divided                 Chilled sparkling water

Method:   Stir cocoa mix and water together  until dissolved in large 12 oz glass.  Add 1/4 cup ice milk and stir. Pour in  1/2 cup sparling water and stir  slightly. Top with remaining ice milk  and fill glass with sparkling waater;  stir.


88.3 Hot Chocolate

Ingredients: 2 1-oz squares unsweetened   chocolate 1 cup hot water 3-4 tablespoon sugar Dash salt 3 cup milk

Method:   Heat chocolate and water over low  heat, stirring until chocolate melts.  Add sugar and salt; cook 4 minutes,  stirring constantly. Stir in milk  gradually; heat slowly just to boiling  point. Beat with rotary beater; serve.


89. BEVERAGES:Punches


89.1 Alotta Colada

Ingredients: 1 can cream of coconut (8.5-oz) 3 cup pineapple juice chilled 1 can (12-oz) chilled ginger ale

Method:   In small punch bowl, stir together  the cream of coconut and pineapple  juice until well mixed. STir ginger  ale in gently and serve immediately.


89.2 Berry Powder Drink

Ingredients: 1 cup cranberry juice 1 cup fresh/frozen strawberries 1 8-oz carton vanilla low-fat   yogurt 2/3 cup quaker oats uncooked 1 cup ice cubes Sugar to taste

Method:   Place all ingredients except ice in  blender. Cover, blend on high speed  about 2 minutes or until smooth.  Gradually add ice; blend on high speed  an additional minute or until smooth.  Serve immediately.   NOTE: VARIATIONS: Substitute 1 cup  orange juice for cranberry juice and 1  medium banana for strawberries.


89.3 Citrus Punch

Ingredients: 1 can 6-oz frozen lemonade 1 can 6-oz frozen lime 2 liters 7-up 2 liters squirt

Method:   Thinly slice one lime and lemon and  float on top of punch. Use half of the  7-up and half of the squirt.


90. BEVERAGES:Cocktails


90.1 Alexander Espresso

Ingredients: 1 cup cold water 2 tablespoons espresso coffee 1/2 cinnamon stick (6-in long) 4 teaspoons creme de cacao 2 teaspoons brandy 2 tablespoons cream, chilled  Grated semisweet chocolate or    chocolate curls

Method:   Make expresso with water and coffee.  Break cinnamon stick into small pieces  and add to hot espresso. Allow to cool  slightly.         Add creme de cacao and brandy, and  stir gently. POur into demitasse cups.  Whip the cream, and float a dollop on  top of each cup. Garnish with grated  chocolate or chocolate curls.


90.2 Baileys Irish Cream

Ingredients: 4 eggs whole 1 can sweet condensed milk 1 1/2 cup blended whiskey 1 teaspoon vanilla 1/2 teaspoon sanka 1 tablespoon chocolate syrup 1/2 teaspoon coconut extract 1/2 teaspoon almond flavoring

Method:   Mix all ingredients in a ablender.


90.3 Black Cherry Wine

Ingredients: 1 quart sweet cherries 1 tablespoon whole cloves 1 tablespoon cinnamon 1/2 lb sugar cibes 1 tablespoon allspice 1 pint whiskey

Method:   You need a wide o mouth jar and in  it layer cherries, sugar and spice.  Pour whiskey over all. Let it set  before using. The time setting will  make a stronger drink.


91. BEVERAGES:Holiday


91.1 Coffee Liquer Mousse

Ingredients: 4 separated eggs 1/4 cup maple syrup 1 cup water 1/4 cup coffee liquer 1/8 cup cognac 1 cup whipping cream

Method:   In a blender or with electric  beater, blend together egg yolks,  maple syrup and water. Transfer to a  saucepan and bring to a boil. Remove  from heat and add coffee liquer and  cognac. Chill. Beat cream egg whites  until soft peaks form. Carefully fold  into chilled liquer mixture. Spoon  into demitasse glasses, and chill 2  hours.


91.2 Eggnog

Ingredients: 1/3 cup sugar 2 egg yolks 1/4 teaspoon salt 4 cup milk 2 egg whites 3 tablespoon sugar 1 teaspoon vanilla Brandy or rum flavoring to taste 1/2 cup heavy cream whipped

Method:   Beat 1/3 cup sugar into egg yolks.  Add salt; stir in milk. Cook over  medium heat, stirring constantly, till  mixture coats spoon. Cool. Beat egg  whites until foamy. Gradually add 3  tablespoon sugar, beating to soft  peaks. Add to custard and mix  thoroughly. Add flavorings. Chill 3-4  hours. Pour into punch bowl. Dot  eggnog with islands of whipped cream  and sprinkle with nutmeg.


91.3 Holiday Wine Spritzer

Ingredients: 2 bottles nonalcoholic raspberry    wine 1 large bottl club soda Frozen or fresh raspberries for   garnish 1 lime sliced

Method:   In punch bowl or large pitcher  combine wine and club soda, garnish  with raspberries and lime slices.   NOTE: Any fruit flavored  nonalcoholic wine may be substituted  for the raspberry.


92. BEVERAGES:IceCream


92.1 Black Bottom Special

Ingredients: 3/4 cup chocolate 1 quart vanilla ice cream 1 1/2 cup milk 1 tablespoon instant coffee

Method:   Into each of 4-6 chilled 8 or 10  ounce glasses, spoon 3 tablespoon of  the chocolate syrup. Stir ice cream to  soften slightly; quickly blend in milk  and coffee. Pour mixture over syrup in  glasses. Trim with shaved unsweetened  chocolate, if desired.   NOTE: Another time use 1/4 teaspoon  cionamon instead of the instant coffee.


92.2 Cherry-Vanilla Ice-Cream Soda

Ingredients: 8 scoop cherry-vanilla ice cream 1 liter chery flavored lemon-lime   soda, divided 1/2 cup milk optional divided

Method:   Place one scoop ice cream into each  of four tall glasses. Evenly pour soda  and milk, if desired, in glasses. Top  each with a scoop of ice cream; stir  lightly.


92.3 Frosty Orange Cooler

Ingredients: 4 cup cold water 1 6-oz can frozen orange juice 1/2 cup realemon lemon juice 1/2 cuup sugar 24-oz chilled ginger ale Orange sherbert

Method:   Thaw orange juice. In pitcher,  combine water, juice concentrate,  lemon juice and sugar; stir until the  sugar is dissolved. Chill. Just before  serving, add  ginger ale. Scoop  sherbert into glasses. Pour in juice  mixture. Garnish as desired.




93.1 Apple Berry Fizz

Ingredients: 1/2 cup strawberries/raspberries   fresh or frozen 1 cup apple juice 1/2 cup ice cubes with frozen   berries or use water instead 1/3 cup oat bran cereal 1/2 cup club soda

Method:   Place apple juice, berries, ice  cubes or water, oat bran cereal, and  club soda into blender. Process until  smooth, about 30 seconds. Pour into  glasses and serve immediately.


93.2 Banana Shake

Ingredients: 2 ripe bananas 2 cup vanilla ice cream 1/2 cup milk

Method:   Mash bananas in large bowl with  potato masher. Add ice cream to bowl.  Mash again. Put mixture in large jar  with lid. Add milk. Shake well.


93.3 Banana Strawberry Yogurt Shake

Ingredients: 1/2 pint vanilla frozen yogurt 5 oz skim milk 2 teaspoon light corn syrup 1 small sliced banana 3 large strawberries washed and   hulled and sliced

Method:   Place yogurt, milk, corn syrup,  banana and strawberries in blender;  blend until smooth. Pour into a 16  ounce serving glass. Garnish with 1  whole strawberry.


94. CANNING:Pickles


94.1 Bread and Butter Pickles

Ingredients: 6 quarts sliced medium sized   cucumbers 6 medium sized sliced onions 1 cup salt 1 1/2 quarts vinegar 6 cup sugar 1/2 cup mustard seeds 1 tablespoon celery seeds 1/4 teaspoon cayenne pepper opt.

Method:   Combine cucumbers, onions and salt  and allow to stand 3 hours. Drain.  Combine vinegar, sugar, mustard and  celery seeds, and pepper and boil for  10 minutes. Add cucumbers and onions  and slowly reheat to a boil. Be  careful to avoid boiling, as that  makes pickles soft. Pack while hot in  clear jars, leaving a 1/2 inch  headspace; adjust caps and process in  boiling water bath canner for 10  minutes for pint jars. Place jars in  boilin water bath canner filled  halfway with warm water 120-140  degrees. Then add hot water to a level  1 inch above the jars. Heat the water  to maintain temperature of 180-185  degrees for 30 minutes. Check with  candy/jelly thermometer to be certeain  the water is at least 180 degrees  during the entire 30 minutes.  Temperature above 185 degrees may  soften pickles .


94.2 Chunk Mustard Pickles

Ingredients: 12-14 big pickles - ones that are   turning yellow not green - wash   and peel, cut in half, remove   seeds, cut in 1 inch chunks 1 tablespoon cornstarch About 6-7 medium size sliced    onions 1/4 cup coarse salt not iodized 1 quart vinegar 2 cup brown sugar 1 tablespoon dry mustard 1 tablespoon tumeric

Method:   Add onions to cucumbers; sprinkle  with salt and let stand overnight. In  the morning cover with cold water;  drain off all liquid. Bring to a boil  vinegar and brown sugar. Mix dry  mustard, tumeric and cornstarch with a  little cold water until smooth. Add to  hot vinegar stirring; add drained cuke  chunks. Bring to a boil. When liquid  starts to look clear pack into hot  jar, leaving 1/4 inch head space.  Process pints and quarts in boiling  water bath for 10 minutes.


94.3 Chunky Mustard Pickles

Ingredients: 14 cup peeled/seeded cucumbers   about 8.25 lb 6 cup chopped onion about 12 1/4 cup pickling salt 3 cup sugar 1/2 cup all purpose flour 1/4 cup dry mustard 1 tablespoon ground ginger 1 teaspoon ground turmeric 1/2 cup water 2 cup white vinegar 1 sweet red pepper finely chopped

Method:   Cut cucumbers into 1/2 inch cubes.  In a large glass or stainless steel  container, combine cucumbers and  onions; sprinkle with salt. Let stand  1 hour and drain. Fill boiling water  canner with hot water. Place 7 clean  pint canning jars in canner over high  heat. In a large saucepan, stir  together sugar, flour, dry mustard,  ginger, and turmeric. Gradually blend  in water; add vinegar and red ppepper;  bring to a boil, stirring constantly.  Cook until thickened, about 5 minutes.  Add drained cucumber mixture, return  to a boil. Ladle pickle mixture into 7  sterilized pint jars leaving 1/4 inch  head space. Remove air bubbles by  sliding rubber spatula between glass  and food; readjust head space to 1/2  inch. Wipe jar rim clean. Adjust lids  and process in boiling water bath for  10 minutes. Cool for 24 hours.


95. CANNING:Relishes


95.1 Cranberry Apple Relish

Ingredients: 1 large orange quartered and    seeded 1 lb (4-cups) fresh/frozen    cranberries thawed 1 1/4 cup firmly packed light    brown sugar 1 large apple finely chopped 1 tablespoon lemon juice 1/2 cup chopped walnuts

Method:   Put orange and cranberries , 1 1/2  quarts, through the coarse blade of a  food grinder. Mix well. Place 1/4 of  the mixture in the blender, blend  until finely chopped. Continue until  all the mixture is fine. Stir in all  remaining ingredients. Cover and  refrigerate.


95.2 Low-Calorie Corn Relish

Ingredients: 4 husked large ears corn 1 lb (2) green peppers chopped 1 lb (2) red peppers chopped  1 large (1 cup) chopped onion 2 1/2 cup distilled white vinegar 1 cup water 1/4 cup granulated sugar 3 tablespoon sweet 'N low    granulated sugar substitute 2 tablespoon salt 1 tablespoon dry mustard 1 teaspoon celery seed 1 teaspoon garlic powder

Method:   In medium-size pot over high heat,  cook corn in small amount of boiling  water 5 minutes. Cut corn from cobs.  In large pot over high heat, combine  corn, peppers, onion, vinegar, water,  sugar, sugar substitute, salt, dry  mustard, celery seed and garlic powder  and bring to a boil. Reduce heat to  medium and simmer 35 minutes or until  mixture begins to thicken slightly.  Spoon into 3 hot sterilized pint jars,  allowing 1/2 inch headspace. Adjust  lids and process in boiling water  canner 20 minutes.


95.3 Pickled Miniature Corn

Ingredients: 1 quart miniature ears of corn Water 3 cup distilled white vinegar 1 cup sugar 3 tablespoon mixed pickling    spices tied in cheesecloth bag

Method:   Cook corn in water until it is half  tender. Time will vary with size. Boil  the vinegar with the sugar, spices and  1/2 cup water for 10 minutes. Take out  the spices. Add the corn and boil a  few minutes more, until almost tender.  Pack the corn in hot, sterilized jars  and pour the liquid over it, filling  the jars to 1-inch of top. Seal.  Process 10 minutes in a hot water bath.


96. CANNING:Jams&Jellies


96.1 Beet Jelly

Ingredients: 1 1/2 lb sliced beets 6 cup water 1/2 cup lemon juice 2 pkg sure jell 8 cup sugar 1 pkg (6-oz) red raspberry    gelatin

Method:   Wash beets thoroughly, cut off top  and bottoms, and slice. Cover them  with water and cook until done. Strain  juice off through a clean cloth. Mix  beet juice, you should have 6 cups,  lemon juice, sure jell and boil 1  minute. Then add sugar and gelatin.  Boil for 6 minutes. Skim off top and  fill clean jars. Cool, put lids on and  freeze.     NOTE: Add 1 cup of water when you  boil beets so you will be sure to have  6 cups of juice left.


96.2 Blackberry Preserves

Ingredients: 1 envelope plain gelatin 1 can (6-oz) grape/apple juice   concentrate thawed divided 2 tablespoon lemon juice 3 pint boxes fresh blueberries 4 half pint boxes fresh   blackberries

Method:   Sprinkle gelatin on half the juice  concentrate in a small pan or  microwave dish. While gelatin is  softening for 1 minute, combine  remaining juice concentrate with lemon  juice. Puree berries, 1 or 2 boxes at  a time, in food process or blender.  When gelatin is soft, heat gently  until melted. Combine all ingredients;  mix well. Spoon into 8-oz jelly jars;  label and store in refrigerator for up  to 2 weeks or freeze. Keep  refrigerated when thawed.


96.3 Blueberry Jam

Ingredients: 1 envelope plain gelatin 1 can (6-oz) apple juice    concentrate thawed divided 2 tablespoon lemon juice 5 pint fresh blueberries

Method:   SPrinkle gelatin on half the juice  concentrate in small pan or microwave  dish. While gelatin is softening for 1  minute, combine remaining juice  concentrate with lemon juice. Puree  blueberries, one or two boxes at a  time, in food processor or blender.  When gelatin is soft, heat gently  until melted. Combine all ingredinets;  mix well. Spoon into 8-oz jelly jars;  label and store in refrigerator up to  two weeks, or freeze. Keep  refrigerated if thawed.


97. CANNING:FruitPeachPieFilling


97.1 6 quart sliced ripe peaches about 24-30 large pe

Ingredients:   Submerge peaches in boiling water  for 30-60 seconds, then in cold water  for 20 seconds. Slip off skins and  slice peaches 1/2 inch thick. Place in  1 gallon of water contianing ascorbic  acid crystals or vitamin C tablets to  prevent browning. In large kettle,  combine water, sugar, clearjel A, and  cinnamon and/or almond extract. Cook,  stirring, over medium high heat until  mixture thickens and begins to bubble.  Add lemon juice and boil sauce 1  minute more, stirring constantly.  Drain sliced peaches. Fold in peaches  and continue to heat mixture for 3  minutes. Fill 7 hot quart jars,  leaving 1/2 inch head space. Adjust  lids and process in boiling water bath  for 30 minutes for pints or quarts.



97.2 Spiced Apple Rings

Ingredients: 12 lb tart apples (maximum of   2 1/2 inch diameter) 12 cup sugar 6 cup water 1 1/4 cup of 5% white vinegar 3 tablespoon whole cloves 3/4 cup redhot cinnamon candies   OR 8 cinnamon sticks and 1   teaspoon red food coloring   optional Ascorbic acid solution  see below

Method:   Wash apples. To prevent  discoloration, peel and slice one  apple at a time. Immediately cut  crosswise into 1/2 inch slices, remove  core area with a melon baller and  immerse in ascorbic acid solution. To  make flavored syrup, combine sugar,  water, vinegar, cloves, cinnamon  candies or cinnamon sticks and food  coloring in a 6 quart saucepan. Stir,  heat to boil and simmer 3 minutes.  Drain apples, add to hot syrup and  cook 5 minutes. Fill 8-9 1-pint wide  mouth jars with apple rings and hot  flavored syrup, leaving 1/2 inch  headspace. Adjust lids and process 10  minutes in boiling water canner.NOTE:  Ascorbic acid solution is 1 teaspoon  pure powdered ascorbic acid with 1  gallon of water or commercially  prepared mixes of ascorbic and citric  acid.


97.3 Tangy Peach Chutney

Ingredients: 12 cup peeled/chopped peaches   about 8 lb whole 1 cup chopped onion about 2 4 cup cider vinegar 5% acidity 1 cup chopped crystallized sugar 1 minced clove garlic 2 1/4 cup firmly packed brown    sugar 2 cup raisins 2 tablespoon mustard seed 2 tablespoon chili powder 1 teaspoon salt

Method:   Combine all the ingredients in a 6-8  quart saucepan. Bring to a boil.  Simmer, uncovered, 1 1/2 to 2 hours or  until deep brown and thick, stirring  occasionally at the beginning and  constantly at the end of cooking. Fill  4 hot pint jars with mixture, leaving  1/4 inch head space. Remove air  bubbles with non-metallic utensil.  Wipe jar tops. Adjust caps. Process in  boiling water bath for 10 minutes.


98. CANNING:Vegetables


98.1 British Pickled Onions

Ingredients: 2 cup salt 5 pint water 2 lb small white onions 1-2 inch   in diameter 2 1/2 lb white whie vinegar or    any white vinegar 1 teaspoon ground allspice 1 teaspoon whole cloves 1 bay leaf 1/4 cup sugar

Method:   In a large mixing bowl, stir half of  the salt into half of the water until  the salt has dissolved. Add the  onions. Cover the bowl and leave the  onions to soak for 12 hours. Drain the  onions, discard the brine and wash and  dry the bowl. Return the onions to the  bowl. Dissolve the remaining salt in  the remaining water and pour it over  the onions. Cover the bowl and leave  for 36 hours. Drain onions and pack  them into clean, dry jars. Set aside.  In a medium size saucepan, dissolve  the sugar in the vinegar over low  heat, stirring constantly. When all  the sugar has dissolved, add the  allspice, cloves and bay leaf and  bring to a boil. Boil the mixture for  5 minutes. Remove pan from heat; cover  and set aside to cool. When the  vinegar is cool, pour it over the  onions to cover them completely. Seal  the jars and keep in a cool dry place,  need not be refrigerated, for 3 months  for the flavor to develop.


98.2 Herbed Carrots and Green Beans

Ingredients: 10 lb fresh green beans 2 lb small carrots 1 1/2 teaspoon marjoram leaves 1 1/2 teaspoon rosemary leaves 1/2 teaspoon parsley flakes 1/2 teaspoon white pepper JAR ADDINGS: 1/4 teaspoon marjoram leaves 1/4 teaspoon rosemary leaves 1/8 teaspoon parsley flakes 1/8 teaspoon white pepper

Method:   Wash and snap beans. Wash, peel and  slice carrots into 1 inch julienne  strips.    In large sauce pot combine carrots  and beans. Add enough water to cover.  Bring to a boil and boil 5 minutes.  Drain vegetables. Pack into hot jars,  leaving 1 inch headspace.   Add the jar addings to each jar.  Carefully pour boiling water over  beans, leaving 1 inch headspace.  Remove air bubbles. Adjust caps.  Process 25 minutes at 10 pounds  pressure in a pressure canner.


98.3 Pickled Pearl Onions

Ingredients: 1 1/2 pearl onions 2 tablespoon pickling salt 1 1/2 cup white vinegar 1/3 cup granulated sugar 1 teaspoon mixed pickling spices

Method:   Drop onions in boiling water and  cover; boil 3 minutes. Drain; place in  cold water. Cut root end; squeeze end  to remove onion skin. Combine 2 cups  water and pickling salt; pour over  onions. Let stand 12 hours. Drain;  rinse thoroughly. Combine vinegar,  sugar and pickling spices; bring to  boiling. Pack onions into hot half- pint jars, leaving 1/2 inch headspace.  Adjust lids. Process in boiling water  bath for 10 minutes.


99. CANNING:Other


99.1 Apple Chili Sauce

Ingredients: 2 lb tomatoes 2 lb semisweet apples 3 large onions 1 red pepper 1 lb brown sugar 2 cup vinegar 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon dry mustard 1/2 teaspoon ground nutmeg 1 teaspoon allspice 1/2 teaspoon ground red pepper

Method:   Chop tomatoes, apples, onions and  red and green pepper very fine. Heat  until mixture reaches a rolling boil.  Reduce heat and add brown sugar,  vinegar, ginger, cinnamon, cloves, dry  mustard, nutmeg, allsp[ice and ground  red pepper. Simmer, being sure it's a  slow boil, for 3 hours, stirring  occasionally until mixture is thick.  Ladle into sterilized jars and process  by water bath, 212 degrees, for 15  minutes.


99.2 Blender Ketchup

Ingredients: 24 washed ripe tomatoes 1 lb sweet red peppers seed and   slice in strips 1 lb sweet green peppers seed and   slice in strips 2 lb peeled and quartered onions 9 cup of 5% vinegar 9 cup sugar 1/2 cup canning or pickling salt 3 tablespoon dry mustard 1 1/2 tablespoon ground red    pepper 1 1/2 teaspoon whole allspice 1 1/2 tablespoon whole cloves 3 stick cinnamon

Method:   Dip tomatoes in boiling water for 30- 60 seconds, then dip in cold water,  slip off skins, core and quarter. On  high speed blend tomatoes, peppers and  onions for 5 seconds. Pour into a 3-4  gallon stock pot; boil gently 60  minutes, stirring frequently.   Add vinegar, sugar and salt and a  spice bag of dry mustard, red pepper,  allspice, cloves and cinnamon.  Continue boiling and stirring until  volume is reduced one-half and ketchup  rounds up on a spoon with no  separation of liquid and solids.  Remove spice bag and fill 9 pint jars,  leaving 1/8 inch headspace. Adjust  lids and process 15 minutes in boiling  water canner.


99.3 Chili Salsa

Ingredients: 5 lb wahsed tomatoes 2 lb chili peppers 1 lb onions peeled and chopped 1 cup of 5% vinegar 3 teaspoon salt 1/2 teaspoon pepper

Method:   Slit each chili pepper on its side  to allow steam escape. Peel and  prepare peppers by one of the  following methods:   OVEN/BROILER METHOD: Place chilies  in 400 degree oven/broiler for 6-8  minutes until skins blister.   RANGE-TOP METHOD: Cover hot burner,  either gas or electric with heavy wire  mesh. Place chilies on burner for  several minutes until skins blister.   Cool peppers. Place in pan and cover  with a damp cloth to make peeling the  peppers easier. After several minutes,  peeel, discard seeds and chop. Dip  tomatoes in boiling water for 30-60  seconds; dip in cold water, slip off  skins and remove cores. COarsely chop  tomatoes and combine with peppers,  onions, vinegar, salt and pepper in a  large saucepan. Heat to boil and  simmer 10 minutes. Fill 6-8 1 pint  jars, leaving 1/2 inch headspace.  Adjust lids and process in boiling  water canner for 10 minutes.   CAUTION: wear rubber gloves while  handling chilies.




100.1 All American Sandwiches

Ingredients: 1 envelope (1 1/4-oz) cheese   sauce mix 1 cup milk 1/4 cup mayonnaise 2 tablespoon prepared mustard 2 cup diced cooked turkey/chicken 3/4 cup diced cooked ham 1/4 cup chopped walnuts 1/4 cup fine chopped green pepper 6-8 crustty rolls split Sliced tomato/broccoli florets OR   cucumber

Method:   Prepare cheese sauce with milk; stir  in mayonnaise, mustard, turkey, ham,  walnuts and green pepper. Chill well.  Spread on roll and garnish with  tomaot, broccoli or cucumber.


100.2 Bear of a Sandwich

Ingredients: 1/2 cup prepared red wine vinegar   and oil dressing 2 tablespoon yellow mustard 1 1/2 teaspoon redhot cayenne    pepper sauce 1 teaspoon french italian    seasoning 1 teaspoon garlic powder 1 large loaf italian bread 12-in 3 cup shredded lettuce 1 1/2 to 2 lb sliced assorted   cold cuts and cheese such as   turkey, ham, salami, swiss   cheese Sliced tomatoes

Method:   In blender combine dressing,  mustard, redhot sauce and seasonings;  process until smooth. Cut bread in  half lengthwise, remove excess bread.  Arrange shredded lettuce on one half.  Drizzle with dressing mixture. Arrange  cold cuts and tomatoes on top. Top  with other half of bread. Wrap in  plastic wrap; refrigerate 30 minutes  before serving. Cut into slices.


100.3 Butterball Club Sandwich

Ingredients: 3 tablespoon low cal mayonnaise 1 tablespoon thin sliced green   onion 1/4 teaspoon chili powder 6 slices 7 grain or oatmeal bread   toasted Divided lettuce leaves 4 slices (4-oz) turkey ham 8 slices cucumber 4 slices (4-oz) turkey breast 4 crosswise slices red bell   pepper

Method:   Combine mayonnaise, onion and chili  powder in small bowl. Spread over  toasted bread. To make each sandwich,  place lettuce on 1 slice of bread. Top  with half the turkey ham and cucumber.  Add another slice of bread and layer  half the turkey breast and pepper. Top  with lettuce and another slice of  bread. Secure with wooden picks. Cut  sandwiches into quarters.




101.1 Barbecue Beef Sandwiches

Ingredients: 10 lb top round (approximately   1/3 lb per person) 4 tablespoon shortening 2 chopped onion 4 tablespoon vinegar 2 tablespoon brown sugar 1 cup minced celery 2 cup ketchup 2 tablespoon worcestershire sauce 1 cup hot water 2 teaspoon dry mustard 2 teaspoon salt or to taste

Method:   Cook 1 10-pound top round, 2 to 2 1/ 2 hours at 350 degrees, uncovered. If  meat is in two pieces, ask your  butcher for cooking time and  temperature. Cool and refrigerate.  Saute onion in shortening in dutch  oven. Combine all ingredients except  salt. Cook over low heat for 30  minutes. Pour over meat, sliced thin.  Reheat, add salt to taste.


101.2 Bavarian Cheese Strata

Ingredients: 8-12 slices lightly toasted white   or whole wheat bread 2 cup diced cooked ham 2 cup shredded emmentaler 6 eggs 1 cup milk 1/4 teaspoon salt 1 teaspoon spicy brown mustard 1/8 teaspoon pepper Pinch of nutmeg

Method:   Arrange bread in 1 layer in a  buttered baking dish. Trim toast to  fit is dish is oval. Distribute ham  and emmentaler evenly over toast. Beat  eggs in a bowl with milk, salt,  mustard, pepper and nutmeg and slowly  pour over the ham and cheese. Bake in  a preheated oven at 350 degrees for 20- 30 minutes or until golden brown.


101.3 Cheese Boats Stuffed w/Ham & Butterkase

Ingredients: 1/2 lb diced butterkase 1/4 lb diced ham 14 lb diced mushrooms 2 teaspoon spicy brown mustard 4 egg yolk 2 8-inch french rools SAlt Pepper Paprika

Method:   Combine butterkase, ham, mushrooms,  mustard and egg yolks together in a  bowl. Season to taste with salt,  pepper and paprika. Cut two 8 inch  french rolls in half lengthwise. Scoop  out enough of the bread to form  cavities about 1 1/2 inch dees. Save  bread for making croutons or  breadcrumbs. Distribute cheese mixture  evenly in the 4 bread "boats". Broil 6  inches from heat 3-5 minutes or until  hot and bubbly.




102.1 Blueberry Pancakes

Ingredients: 2 1/2 cup flour 5 teaspoon baking powder 4 tablespoon sugar 1 teaspoon salt 2 egg 1 1/2 cup milk 6 tablespoon oil 1 cup/can blueberries

Method:   Mix dry mixture in 2 quart bowl. Mix  eggs in different bowl. Pour in eggs  and milk; mix in milk and egg and turn  on burner to medium. Add oil. Pour  batter in pan and sprinkle blueberries  on batter. Turn over when bubbles form.


102.2 Buckwheat Pancake Mix

Ingredients: 1 1/2 cup buckwheat flour 1 1/2 cup whole wheat pastry    flour 3 tablespoon baking powder 1/2 cup non instant powdered milk 1/3 cup nutritious yeast 1 cup soy flour 1 1/4 cup raw wheat germ 2 teaspoon salt

Method:   Thoroughly mix together all  ingredients. Store in refrigerator or  freezer. NOTE: Whole wheast pastry  flour can be substituted for buckwheat  flour. Instant powdered milk can be  used. 


102.3 Buckwheat Pancakes

Ingredients: 1 1/4 cup sweet/sour milk 1 egg 2 tablespoon vegetable oil 1 1/2 cup buckwheat pancake mix

Method:   Combine liquid ingredients and add  to pancake mix; stirring only until  ingredients are blended. Spoon onto a  lightly greased, hot griddle.




103.1 Baked French Toast

Ingredients: 4 eggs 1/2 teaspoon salt 1 cup milk 2 tablespoon butter 1/4 cup melted butter 8 slices firm french/italian   white bread

Method:   In a bowl, beat eggs, salt, and  milk. Dip bread in egg mixture several  times so bread is thoroughly soaked.  Butter cookie sheet with 2 tablespoon  butter and arrange slices on sheet.  Drizzle melted butter on bread, cover  with plastic wrap, and refrigerate  overnight or until ready to bake. Bake  in a preheated 500 degree oven for 7-9  minutes or until golden brown. Serve  immediately. Sprinkle with powdered  sugar and cinnamon. 


103.2 Blueberry French Toast

Ingredients: 12 slices bread 3 eggs 2 cup milk 2 teaspoon vanilla 1 tablespoon sugar 1/2 cup melted butter 2 cup fresh blueberries

Method:   Mix egg, milk, vanilla and sugar.  Spread 1/4 cup melted butter in cookie  sheet. Dip 6 slices bread in egg  mixture and place on cookie sheet. Top  bread with blueberries and brown  sugar. Dip remaining bread in egg  mixture and place over top of blue  berries. Pour remaining 1/4 cup melted  butter over top of bread. Bake at 350  degrees for 35-45 minutes or until  crisp and brown.


103.3 Coconut French Toast

Ingredients: 1 loaf (12-oz) unsliced egg bread 1 pkg (7-oz) flaked coconut 12 eggs 1 1/4 cup milk 1 tablespoon cinnamon-sugar 1 pint strawberries for garnish   optional Pure maple syrup optional

Method:   Preheat oven to 500 degrees. Spray  two 15 x 10 inch baking pans with non  stick cooking spray. Slice off ends of  loaf; reserve for another use. Cut  remaining loaf into 14   1/2 inch  slices. Place coconut in a pie plate.  In large, shallow bowl, whisk together  eggs, milk and cinnamon sugar. Soak  each slice of bread in egg mixture 30  seconds; then dip each slice in  coconut, patting to coat both sides  completely. Place in baking pan; place  pans in oven on separate shelves. Bake  until coconut is golden brown, about 5  minutes. With spatula, turn over  slices; bake until coconut is golden  brown and bread is cooked through,  about 5 minutes. Place slices on  serving platter; garnish with  strawberries. Serve, if desired, with  maple syrup.




104.1 Belgain Waffles with Cherry Sauce

Ingredients: SAUCE: 1/4 cup sugar 2 teaspoon cornstarch 1/8 teaspoon ground cinnamon 1/2 cup ornage juice 2 cup pitted and halved sweet    cherries 1 teaspoon grated ornage peel Sweetened whipped cream garnish WAFFLES: 2 cup flour 2 tablespoon sugar 1 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cup milk 1/2 cup melted butter/margarine 4 egg separated

Method:   SAUCE: Combine sugar, cornstarch and  cinnamon; add ornage juice, cherries  and peel. Bring to a boil over medium  high heat; boil until thickened. Serve  warm cherry sauce over waffles; top  with sweetened whipped cream.   WAFFLES: Combine flour, sugar,  baking powder and salt. Combine milk,  melted butter/margarine and egg yolks.  Add to dry ingredients; stir just to  moisten. Fold in stiffly beaten egg  whites. Bake in waffle iron according  to manufacturer's directions.   TIP: Belgian waffles can be made  ahead and frozen in freezer proof  plastic bags or aluminum foil. Toast  frozen waffles in toaster oven or bake  at 325 degrees for 12-15 minutes.


104.2 Chocolate Waffle Sundae

Ingredients: 1/2 lb malted waffle mix 1 egg 1/3 cup chocolate chips 1 1/2 oz margarine 6 oz water 1/2 oz water Chocolate sauce of your desire

Method:   Combine waffle mix, eggs and 6 oz  water. Melt chocolate chips, 1/2 oz  water and margarine. With beater mix  melted ingredients with waffle and egg  mixture. Prepare in waffle iron. Top  with ice cream and chocolate sauce.  Makes 10 waffles.


104.3 Ginger Bread Waffles

Ingredients: 2 1/2 cup flour 1/2 teaspoon salt 1 1/4 teaspoon baking soda 1/3 cup butter/margarine 2 teaspoon ginger 1 cup dark molasses 1/2 cup milk 1 separated egg Orange sauce, see recipe

Method:    Sift flour, salt, and baking soda  together. Beat 1 egg yolk; add  molasses and milk. Mix egg yolk and  flour mixture. Add melted butter and  fold in stiffly beaten egg white. Pour  into waffle iron. When done pour  orange sauce over waffles. See recipe  for orange sauce.




105.1 All-In-One Breakfast

Ingredients: 1 dozen eggs 1 pint half anf half divided 1 lb bacon fried drained crumbled 1 can (10 3/4-oz) cream of    chicken soup 1 can (8-oz) cheddar cheese   shredded

Method:   In a large skillet, scramble eggs  with 3/4 cup half and half. Do not add  salt. Remove and set aside. In same  skillet, fry bacon uitil brown and  crispy, then crumble. In small mixing  bowl, mix chicken soup with 2/3 cup  half-and-half; set aside. To assemble  casserole, layer in z 13 x 9 x 2 inch  ungreased baking dish, the egggs, then  the bacon, then the mushrooms, then  shredded cheese. Pour soup mixture  over the top. Cool and cover.  Refrigerate until needed. Bake,  uncovered, in preheated 325-350 degree  oven for 40 minutes. Let it rest for a  few minutes before cutting.


105.2 Alpine Fruited Oatmeal

Ingredients: 2 cup quaker oats uncooked 1 cup apple juice 1 cup wtaer 3/4 cup diced dried mixed fruit   or raisins 1/4 teaspoon cinnamon 1/4 teaspoon salt optioanl

Method:   Combvine all ingredients mix well.  Cover, refrigerate at least 8 hours or  overnight. STir well before serving.  Serve cold or hot with milk or yogurt,  if desired. Store tightly covered in  refrigerator for up to 1 week.


105.3 Banana Crisp in a Microwave

Ingredients: 2 ripe bananas 1 tablespoon softened butter 1/2 cup granola type cereal 2 tablespoon honey 1/4 teaspoon cinnamon 1/2 cup favorite yogurt/milk

Method:   Peel bananas and place on cutting  board. Using utility knife, slice  bananas into half inch pieces. Line  slices along bottom of a 8 inchglass  baking dish. Drizzle honey over  bananas. Then sprinkle on cinnamon.  Mix together butter and granola, then  gently pat mixture over bananas. Place  baking dish in microwave and cook for  2 minutes. Carefully remove baking  dish and place on heatproof surface.  Spoon crisp into serving bowls and  serve with yogurt or milk.


106. PIZZA:Meat


106.1 Detroit Deep Dish Pizza

Ingredients: CRUST: 1 pkg instant dry yeast 2 cup divided water 1 tablespoon sugar 1/4 cup mayonnaise 2 tablespoon melted butter 2 1/2 cup white flour 1 cup cornmeal flour 1 teaspoon salt 1 teaspoon dill weed 1/4 teaspoon garlic powder 1 teaspoon ground oregano TOPPING: 1/2 lb bacon cut into small    pieces fried and drained 1 large green pepper chopped 1/4 cup velveeta cheese sliced 6 oz sliced pepperoni 2 medium sliced tomatoes 2 medium sliced onions 8 oz grated colby cheese 8 oz grated monterey jack cheese 1 can (15-oz) pizza sauce

Method:   CRUST: Combine yeast, 1 cup of the  water and sugar. Add the mayonnaise,  butter, the remaining water and mix  thoroughly. Mix together the white  flour and cornmeal, salt, dill, garlic  powder and oregano. Add to yeast  mixture and combine well. Set aside.  covered with a clean cloth, and let  rise for 60 minutes. Wet hands with  cold water and spread dough into  greased deep rectangular pan. Bake in  an oven preheated to 325 degrees for  10-15 minutes. Remove and add toppings  in this order: bacon, green peppers,  velveeta, pepperoni, tomatoes, onions,  colby cheese, monterey jack cheese and  pizza sauce. Return to oven for 20-25  minutes. Cool slightly and cut.


106.2 Ham Pizza

Ingredients: CRUST: 1/2 cup warm water Robin hood pizza crust mix TOPPING: 1 can (4-oz) mushrooms stem & all 1 pkg (2.5-oz) chipped ham cut    into small pieces with scissors 10 green olives cut up 1 pkg (12-oz) shredded mozzarella   cheese Half of a 14-oz jar of ragu pizza   quick

Method:   Mix together crust mix and water  until moist. Put in oven and let rise  for 10 minutes. Butter a 12 x 17 inch  cookie sheet with sides. Put the dough  in the cookie sheet. Spread the sauce  over all the dough. Put on the ham and  cheese. Bake in a preheated oven at  450 degrees approximately 10 minutes  or until crust is brown.


106.3 Individual Pizzas

Ingredients: 16 english muffins Butter 2 large onions 2 1/2 lbs chuck Crushed red peppers Garlic Salt and pepper Parmesan cheese

Method:   Split, toast, and butter the  muffins. Saute thinly diced onions  with the ground chuck, then add the  seasonings. Spoon the mixture onto the  muffins.   Cover generously with parmesan  cheese and bake at 350 degrees to the  desired degree of doneness.


107. PIZZA:Vegetarian


107.1 California French Bread Pizza

Ingredients: 1 loaf french sourdough bread Salt, pepper, oregano, basil, red   pepper flakes, etc., to taste 1 green bell pepper 1 cup sliced fresh mushrooms 1 minced garlic clove 1 1/2 cup plain tomato sauce 1/2 cup shredded part-skim   mozzarella cheese 2 tablesppon grated sharp romano   cheese 1 onion

Method:   Cut bread in half lengthwise,  separating top from bottom. Pull out  doughy center, leaving only the crust.  Slice onion and green pepper into very  thin rings. LAyer onion, pepper and  mushrooms inside hollowed-out loaf  halves. Sprinkle with garlic and spoon  on tomato sauce. Sprinkle with  mozzarella, romano and seasonings.   Place both bread pizzas on shallow  non-stick baking pan or cookie tin  sprayed with cooking spray. Bake  uncovered in preheated 425 degree oven  for 20 minutes. Slice each in half to  serve or bread can be cut into four  portions before filling and baking.


107.2 Fresh Broccoli and Red Pepper Pizza

Ingredients: 1 teaspoon olive oil 1 chopped small onion 3 large minced garlic cloves 1 lb fresh broccoli 1 large red bell pepper, seeded   and chopped 1 lb skim milk mozzarella cheese 2 deep dish  (thick) crusts 6 oz grated provolone cheese 4 oz shredded parmesan cheese 4 tablespoon unbleached flour Salt & fresh ground pepper

Method:   Spray small nonstick skillet with  cooking spray; add oil, onion and  garlic. Cook over low heat for about  five minutes, until soft; transfer to  mixing bowl. Separate broccoli florets  and add to mixing bowl. Peel broccoli  stems and chop coarsely; add to bowl.  Shred the mozzarella cheese. Stir in  peppers, cheese, flour salt and pepper  ingredients.    Divide mixture, spreading evenly  over two deep-dish crusts. Put pizzas  on lower shelves of oven pre heated to  425 degrees. Bake for 20-22 minutes or  until crusts are golden.


107.3 Gourmet Pizza

Ingredients: 1 8 inch honey wheat pizza shell 4 tablespoon good quality pizza    sauce Olive oil to brush 10 roasted plum tomato slices 10 thin slices mozzarella cheese 10-12 asparagus tips 1 teaspoon chopped basil 1 teaspoon chopped oregano 1/4 teaspoon fresh minced garlic

Method:   Brush shell with olive oil. Spread  pizza sauce over shell. Alternate  slices of tomato and mozzarella around  pizza. Place asparagus, basil, oregano  and garlic on pizza. Bake in preheated  400 degree oven for 10-12 minutes  until gholden and crisp. Quarter and  place on warm 10 inch plate.


108. PIZZA:Other


108.1 Cheddar Apple Pizza

Ingredients: CRUST: 1 1/4 cup flour 1 teaspoon salt 1/2 cup shortening 1 cup shredded cheddar cheese 1/4 cup ice water FILLING: 1/2 cup brown sugar 1/2 cup sugar 1/3 cup flour 1/4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 cup butter 6 cup peeled apples slices cut in   circles 2 tablespoon lemon juice

Method:   Preheat oven to 450 degrees. For  crust, mix the flour and salt. Cut in  the shortening until mixture is  crumbly. Stir in cheese. Sprinkle just  enough water over mixture to make a  dough which you can gather into a  ball. Place dough on a 13 inch baking  stone, or in the middle of a large  baking sheet. A regular pizza pan  would also work, but the results, will  not be the same. Press dough to cover  bottom of the stone, building up sides  to form a rim.   FILLING: Combine brown and white  sugars with salt, cinnamon and nutmeg.  Sprinkle half of this over the pastry.  Cut butter into the remaining half  until crumbly. Arrange apple slices,  overlapping them, in circles on the  crust. Sprinkle with lemon juice and  reserved crumbs. Bake 30 minutes, or  until apples are tender. Serve warm,  with fresh whipped cream or vanilla  ice cream.


108.2 Chocolate Pizza

Ingredients: 1 (12-oz) pkg semi sweet    chocolate chips 1 lb white almond bark divided 2 cup miniature marshmallows 1 cup crisp rice cereal 1 cup peanuts 1 (6-oz) jar red maraschino   cherries drained and cut in    half 3 tablespoon green maraschino    cherries drained quartered 1/3 cup coconut 1 teaspoon oil

Method:   Melt chocolate chips with 14 ounces  almond bark in large saucepan over low  heat, stirring until smooth; remove  from heat. Stir in marshmallows,  cereal and peanuts. Pour into greased  12 inch pizza pan. Top with cherries;  sprinkle with coconut. Melt remaining  2 ounces almond bark with oil over low  heat, stirring until smooth; drizzle  over coconut. Chill until firm; store  at room temperature.


108.3 Fruit Pizza

Ingredients: 1 stick oleo 3/4 cup sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup sugar Dash salt 1 tablespoon cornstarch 1/2 cup orange juice 2 tablespoon lemon juice 1/4 cup water 8 oz cool whip 8 oz cream cheese Halved white grapes Halved strawberries SLiced bananas Sliced peaches Sliced pineapple Maraschino cherry

Method: CRUST: Mix oleo, 3/4 cup sugar, egg  and vanilla, cream together. Sift 1  teaspoon baking powder, flour, and  salt. Mix all together. Refrigerate 1  hour, then spread on 12 inch pizza  pan. Bake at 350 degrees for 15  minutes or until lightly browned. Cool. GLAZE: Mix 1/ 2 cup sugar, dash salt, and 1  tablespoon cornstarch, orange juice,  lemon juice, and water, cook until it  thickens, then  cool. CHEESE  FILLING: Mix cool whip and cream  cheese, spread on crust.FRUIT: Arrange  fruit in concentric circles on cheese  with cherry in center, cover with  glaze, refrigerate.


109. Other:Other


109.1 Light Avocado Salad Dressing

Ingredients: 1/2 cup mashed fresh avocado 1/2 cup lemon juice 1/2 cup low calorie mayonnaise 1/2 cup water Salt or garlic salt and pepper   to taste

Method:   Combine ingredients in a large  covered jar and shake vigorously  before serving. Season to taste with  salt and pepper. Store in refrigerator  where it won't change color.


109.2 Broccoli Stir-Fry

Ingredients: 1 1/2 lb broccoli 2 tablespoon peanut oil 2 tablespoon soy sauce 1 teaspoon cornstarch 1 tablespoon honey 1/2 teaspoon frsh grated ginger    root or 1/4 teaspoon ground   ginger 1/4 teaspoon hot pepper sauce 1/4 cup slivered almonds

Method:   Wash broccoli and cut off broccoli  flowerts. Slice stems 1/4 inch thick.  In large skillet or wok, heat oil;  stir-fry broccoli 5 minutes until  crisp-tender. In small bowl, mix soy  sauce and cornstarch. Add honey,  ginger and hot pepper sauce. Pour over  broccoli. Cook until sauce thickens  slightly. Stir in almonds.


109.3 Glazed Carrots and Pasta Elbows

Ingredients: 1/4 cup chopped onion 2-3 tablespoon packed brown sugar 2 tablespoon sliced butter or   margarine 2 cup microwave pasta elbows uncooked 1 1/2 cup hot water 1 cup matchstick cut carrots

Method:  In 2 quart microwave safe casserole,  stir together onion, brown sugar  and  butter. Microwave at high 1 1/2  minutes, stirring once. Stir in  remaining ingredients. Cover;  microwave at high 9-10 minutes,  stirring once, or until pasta is  tender.