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~Shared by Treva, NC

“Watch your thoughts, for they become words.
Watch your words, for they become actions.
Watch your actions, for they become habits.
Watch your habits, for they become character.
Watch your character, for it becomes your destiny.”

New Year Recipe

~Shared by Jim D., WA

Take twelve, fine, full-grown months, see that these are thoroughly free from all old memories of bitterness, rancor, hate and jealousy; cleanse them completely from every clinging spite: pick off all specks of pettiness and littleness; in short , see that these months are freed from all the past; have them as fresh and clean as when they first came from the great storehouse of Time.

Cut these months into thirty or thirty-one equal parts. This batch will keep for just one year. Do not attempt to make up the whole batch at one time (so many persons spoil the entire lot in this way), but prepare one day at a time, as follows:

Into each day put twelve parts of faith, eleven of patience, ten of courage, nine of of work (some people omit this ingredient and so spoil the flavor of the rest), eight of hope, seven of fidelity, six of liberality, five of kindness, four of rest (leaving this out is like leaving the oil out of the salad, don't do it), three of prayer, two of meditation, and one well selected resolution. If you have no conscientious scruples, put in about a teaspoonful of good spirits, a dash of fun, a pinch of folly, a sprinkling of play, and a heaping cupful of good humor.

Pour into the whole love ad libitum and mix with a vim. Cook thoroughly in a fervent heat; garnish with a few smiles and a sprig of joy; then serve with quietness, unselfishness, and cheerfulness, and a Happy New Year is certain.

~Author Unknown

Best-Ever Hot Cocoa Mix

~Shared by Jim D., WA

Forget about the watery hot cocoa with dehydrated marshmallows you sipped as a kid--our “instant” hot cocoa recipe is creamy, rich, and big on chocolate flavor.

Test Kitchen Discoveries

    * Nonfat dry milk adds a sweet dairy flavor to the cocoa, especially if you reconstitute the mix with hot milk instead of hot water.
    * Confectioners’ sugar works best in this recipe--it dissolves quickly and the cornstarch (an ingredient manufacturers add to the sugar to prevent clumping) helps thicken the cocoa.
    * White chocolate provided our cocoa with a soft, creamy texture and pushes the chocolate flavor to new heights.

Best-Ever Hot Cocoa Mix

Makes about 20 servings

3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt

Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.

Source: Cook's Country

Color is GOOD!



~Shared by Jim D., WA

Yesterday I went to the doctor for my yearly physical.
My blood pressure was high, my cholesterol was high,
I'd gained some weight, and I didn't feel so hot.
My doctor said eating right doesn't have to
be complicated and it would solve my physical
problems. He said just think in colors..
Fill your plate with bright colors.... greens,
yellows, reds, etc.

I went right home and ate an entire bowl of:



And sure enough, I felt better immediately.
I never knew eating right could be so easy.


Well, Hellooooooooooooo!

~Shared by Mary H., Montreal, Canada

Three blondes were all applying for the last available position on the Texas Highway Patrol. The detective conducting the interview looked at the three of them and said, "So y'all want to be cops, huh?"

The blondes all nodded.

The detective got up, opened a file drawer, and pulled out a folder. Sitting back down, he opened it, pulled out a picture, and said, "To be a detective, you have to be able to detect. You must be able to notice things such as distinguishing features and oddities like scars and so forth."

So saying, he stuck the photo in the face of the first blonde and withdrew it after about two seconds. "Now," he said, "did you notice any distinguishing features about this man?"

The blonde immediately said, "Yes, I did. He has only one eye!"

The detective shook his head and said, "Of course he has only one eye in this picture! It's a profile of his face! You're dismissed!"

The first blonde hung her head and walked out of the office.

The detective then turned to the second blonde, stuck the photo in her face for two seconds, pulled it back, and said, "What about you? Notice anything unusual or outstanding about this man?"

"Yes! He only has one ear!"

The detective put his head in his hands and exclaimed, "Didn't you hear what I just told the other lady? This is a profile of the man's face! Of course you can only see one ear! You're excused too!"

The second blonde sheepishly walked out of the office.

The detective turned his attention to the third and last blonde and said, "This is probably a waste of time, but..." He flashed the photo in her face for a couple of seconds and withdrew it, saying, "All right, did you notice anything distinguishing or unusual about this man?"

The blonde said, "I sure did. This man wears contact lenses." The detective frowned, took another look at the picture, and began looking at some of the papers in the folder. He looked up at the blonde with a puzzled expression and said, "You're absolutely right! His bio says he wears contacts! How in the world could you tell that by looking at his picture?"

The blonde rolled her eyes and said, "Well, Hellooooooooooooo! With only one eye and one ear, he certainly can't wear glasses."


New Dog Breeds

~Shared by Pat, Merritt Island, FL

They crossed a Collie and a Lhasa Apso.  The new breed is a Collapso, a dog that folds up for easy transport.

They crossed a Spitz and a Chow-Chow.  The new breed is a Spitz-Chow, a dog that throws up a lot.

They crossed a Pointer and a Setter.  The new breed is a Poinsetter, a traditional Christmas pet.

They crossed a Great Pyrenees and a Dachshund.  The new breed is a Pyradachs, a puzzling breed.

They crossed a Pekingese and a Lhasa Apso.  The new breed is Peekasso, an abstract dog.

They crossed a Irish Water Spaniel and a English Springer Spaniel.  The new breed is a Irish Springer, a dog fresh and clean.

They crossed a Labrador Retriever and a Curly Coated Retriever.  The new breed is a Lab Coat Retriever, the choice of laboratory researchers.

They crossed a Newfoundland and a Basset Hound. The new breed is a Newfound Asset Hound, a dog for financial advisors

They crossed a Bloodhound and a Labrador.  The new breed is a Blabador, a dog that barks incessantly.  They had hoped to get a Blood Lab.
 
They crossed a Malamute and a Pointer.  The new breed is a Moot Point, owned by. Oh, well, it doesn’t really matter.

They crossed a Collie and a Malamute.  The new breed is a Commute, a dog that travels to work.

They crossed a Deerhound and a Terrier.  The new breed is a Derriere, a dog that’s true to the end.

They crossed a Bull Terrier and a ShihTzu.  The new breed is a... ...Uhh....  Somebody will tell us what that one is!



~Shared by Lisa H., Belmont, NC

SEAFOOD SALAD SANDWICHES

Your choice of chopped seafood gives you options for some surfin’ fun on a bun!

Prep Time: 10 min
Total Time: 10 min
Makes: 4 servings

1 1/2 cups chopped cooked seafood, such as crabmeat, shrimp or lobster
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium celery stalk, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
4 hot dog buns, split

1. Mix all ingredients except buns.

2. Fill buns with seafood mixture.

Tuna Salad Filling: Substitute 1 can (9 ounces) tuna, drained, for the seafood. Stir in 1 teaspoon lemon juice.

Chicken Salad Filling: Substitute 1 1/2 cups chopped cooked chicken or turkey for the seafood.

Serve with sliced cantaloupe and a mixture of red and green grapes would be a quick choice to serve with these easy sandwiches.

Substitution  
For a more elegant presentation, serve the seafood, tuna or chicken salad filling on tender, flaky croissants purchased from your favorite bakery or the freezer section of your grocery store.

Nutrition Information:
1 Serving: Calories 375 (Calories from Fat 225 ); Total Fat 25 g (Saturated Fat 4 g); Cholesterol 80 mg; Sodium 710 mg; Total Carbohydrate 24 g (Dietary Fiber 2 g); Protein 15 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 4 %; Calcium 10 %; Iron 12 % Exchanges: 1 1/2 Starch; 1 1/2 Lean Meat; 4 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker Kitchens


BROCCOLI AND CHICKEN CASSEROLE

Prep: 30 min.
Bake: 40 min.  
 
Ingredients
4  ounces dried medium noodles
2-1/2  cups chopped cooked chicken or turkey
1  10-ounce package frozen chopped broccoli, thawed
1/2  cup sliced green onions
1  10-3/4-ounce can condensed cream of mushroom soup
1/2  cup skim milk
1/2  cup shredded Swiss cheese (2 ounces)
1  teaspoon dried basil, crushed
1/8  teaspoon pepper
Paprika

Directions
1. Cook noodles according to package directions. Drain well.

2. In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.

3. In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture.

4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika.

Makes 6 servings.

Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours. Bake as above.

Nutrition Facts
Calories 290, Total Fat (g) 11, Cholesterol (mg) 61, Sodium (mg) 508, Carbohydrate (g) 22, Protein (g) 25


TANGY LIME BARS

18 oz. pkg. refrigerated sugar cookie dough
3/4 cup flour, divided
1-1/4 cups sugar
4 eggs
1/2 cup bottled key lime juice
1 drop green food coloring
1 tsp. baking powder
Powdered sugar

1. Heat oven to 350. Let dough stand at room temperature about 15 minutes. Lightly grease 13x9 baking pan.

2. Combine dough and 1/2 cup flour in large bowl, beat until well blended. Press dough evenly onto bottom and 1/2 inch up sides of prepared pan. Bake 20 minutes.

3. Meanwhile, combine remaining 1/4 cup flour, granulated sugar, eggs, juice, food coloring and baking powder in large bowl; beat until well blended.

4. Pour over baked crust. Bake 18 to 21 minutes or until edges are brown and center is just set. Cool completely in pan on wire rack. Sprinkle with powdered sugar just before serving. Store leftovers covered in refrigerator.

Makes 2 dozen bars.

Source: Favorite Brand Name 100 Best Bake Sale Recipes


EASY MEATBALLS

1 lb. ground beef
1 cup fine dry bread crumbs
1/2 cup grated Parmesan or Romano cheese
2 Tbs. finely minced fresh parsley
1 clove garlic, minced
1/2 cup milk
2 eggs, beaten
1-1/2 tsp. salt
1/8 tsp. pepper

Mix ingredients lightly and shape into 1" balls. Place in a 13x9" baking pan; place in preheated 350 F oven. Cook for 45 min. to 1 hr., until cooked through. Drain off fat. Use in favorite spaghetti sauce recipe.

Serves 6

Variation: Add to 2 jars of spaghetti sauce, heat through and serve over pasta.

Mix with one jar of sauce, serve on warm, crusty rolls for meatball sandwiches.


BAKED MACARONI & CHEESE WITH HAM

Good old-fashioned baked macaroni and cheese never lets you down.

Serves: 6
Prep. time: 10 minutes
Cooking time: 45 minutes

- 3 tablespoons butter or margarine
- 2 tablespoons flour
- 4 cups lowfat milk
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne pepper
- 1 onion, chopped
- 1/4 pound mushrooms, sliced
- 1/2 pound smoked cooked ham, cut into 1/4-inch pieces
- 2 1/2 cups grated Cheddar cheese
- 3/4 pound elbow macaroni
- 1/2 cup grated Parmesan cheese

Heat water for the pasta in a large saucepan. Heat the oven to 400 degrees. Heat 2 tablespoons of the butter in a 2-quart saucepan over low heat until foaming. Add the flour and cook, stirring for 2 minutes. Gradually stir in the milk and continue to stir until the mixture is smooth. Stir in the mustard, salt, nutmeg and cayenne. Heat the remaining butter in a large skillet over medium heat. Add the onions and cook, stirring, for 4 or 5 minutes until softened. Add the mushrooms and ham and cook for an additional 10 or 12 minutes until the mushrooms are tender and the excess liquid has evaporated. Gradually add the cheddar cheese to the white sauce, stirring after each addition, until melted. Add the mushroom mixture and stir well to combine. Meanwhile, cook the pasta for 12 to 15 minutes until tender. Drain well in a colander. Spoon half the macaroni into a buttered, 3-quart baking dish. Add half the sauce and stir gently to combine. Top with the remaining macaroni and pour the remaining sauce over it. Sprinkle with the Parmesan cheese and bake for 20 minutes.

Source: The Working Family's Cookbook


BROWN DERBY FRENCH ONION SOUP

1/4 lb. butter
1-1/2 lbs. thinly sliced white onions
1 quart canned beef stock
1 quart canned chicken broth
1/8 tsp. black pepper
1/2 tsp. celery salt
1/4 tsp. salt
1 Bay leaf
1 Tbsp. Worcestershire sauce

Slice onions thinly and saute lightly in butter, saute until the onions become clear. Mix all together simmer till onion is tender but not too soft, this can take about 30 minutes or so. Sprinkle with Parmesan cheese and garlic croutons.


CAJUN SPICED PECANS

INGREDIENTS
1 pound pecan halves
1/4 cup melted butter
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper

DIRECTIONS
Combine all ingredients in slow cooker. Cover and cook on HIGH for 15 minutes. Turn to LOW and continue to cook, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely. (Pack into glass jars and decorate with bows for holiday gifts)

This is really good! The nuts are infused with the spices and are not just coating them. The small bite of hotness is just enough for even the "mildest" of eaters.

Source: SlowAndSimple.com


CHICKEN SUPREME

2-3 cups boned chopped chicken
1 can cream of mushroom soup
1 can cream of celery soup
6 oz. pkg. chicken-flavored stuffing mix
1 can chicken broth
1 stick butter, melted
1 onion, chopped
2 stalks celery, chopped
1 cup milk

Mix chicken with cans of soup. Place in bottom of 13x9 cake pan. Combine stuffing mix, broth, butter, onion and celery and pour over chicken mixture. Pour milk over all. Bake at 350 for 30-40 minutes or until mixture bubbles.


APPLESAUCE-OAT MUFFINS

2 cups Cheerios cereal, crushed (about 1 cup)
1-1/4 cups flour
1/3 cup brown sugar
1 tsp. ground cinnamon
1 tsp. baking powder
3/4 tsp. baking soda
1 cup applesauce
1/3 cup skim milk
1/2 cup raisins
3 Tbs. vegetable oil
1 egg white

Heat oven to 400. Grease bottoms only of 12 medium muffin cups, 2-1/2 x 1-1/4 inches. Mix cereal, flour, brown sugar, cinnamon, baking powder and baking soda in large bowl. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups. Bake until golden brown, 18 to 22 minutes.

12 muffins.

Source: Cheerios (back of the box)


ZUCCHINI SOUP

2 tbsp. margarine
1 medium onion, chopped
2 cans chicken broth
5 small zucchini, sliced
1/2 tsp. salt
1/4 tsp. pepper
1/2-1 tsp. curry powder

Melt margarine in 4 qt. saucepan. Saute onion until wilted. Add chicken broth, zucchini, salt and pepper. Cook until tender. Puree in blender until smooth. Strain if necessary. Stir in curry powder. Serve hot or cold.

Yield: 6 servings.


THREE CHEESE BEEF ENCHILADAS

Easy but totally delicious!

1-1/2 cups (6-oz.) Monterey Jack cheese
1-1/2 cups (6-oz.) cheddar cheese
3 oz. cream cheese
1 cup picante sauce, divided
1 green pepper
1/2 cup chopped onions
8 tortillas
Shredded lettuce
Chopped tomatoes
1 lb. ground beef, cooked with taco seasoning

Combine cheeses, 1/4 cup picante sauce, pepper and onion. Spoon taco mixture evenly down center of tortillas. Spoon 1/4 cup cheese mixture down middle of tortilla. Roll and place seam side down in a 13x9 baking dish. Spoon remaining cheese mixture over. Bake at 350 for 20 minutes, top with lettuce and tomato.


PEACH COBBLER

1 egg
1 cup sugar
1 cup flour
1 tsp. baking powder
1 tsp. salt
1/4 cup milk
1/2 tsp. vanilla
1 Tbs. melted shortening
3 cups fruit

Cream eggs and sugar, sift flour, baking powder and salt, add dry ingredients alternately with milk and vanilla; add shortening. Put fruit in baking dish, pour batter over fruit; bake 30 minutes at 350. If you use fresh fruit, heat thoroughly with 1 cup sugar.


CRUNCHY VEGETABLE SALAD

2 cups cauliflowerets
2 cups broccoli florets
2 carrots, thinly sliced
1 small zucchini, sliced
1 small red onion, sliced
1 to 1-1/2 cups Italian salad dressing

Combine vegetables in a large mixing bowl. Pour salad dressing over and toss to coat evenly. Refrigerate until serving time.

Source: Taste of Home - Collector's Edition


PECAN PRALINE COOKIES

Welcome to TEXAS.

1-1/2 cups flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup brown sugar
1/2 cup butter, softened
1 cup chopped pecans
1/2 cup half-and-half
1/3 cup brown sugar
1-3/4 cups sifted powdered sugar
1 cup chopped pecans

1. Heat oven to 350. In small bowl stir together flour, baking soda, and salt. Set aside. In large mixer bowl beat 1-1/2 cups brown sugar and butter on medium speed of electric mixer until combined. Add egg. Beat until fluffy. Add flour mixture to butter mixture. Beat until combined. Stir in first cup pecans.

2. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake 10 to 12 minutes or until bottoms are lightly browned. Transfer to wire racks. Cool completely.

3. For glaze, in a small saucepan combine half-and-half and 1/3 cup brown sugar. Bring to a boil, stirring constantly. Broil for 2 minutes more, stirring constantly. Remove from heat. Beat in powdered sugar.

4. Place 1 teaspoon chopped pecans on each cookie. Drizzle glaze over pecans. Let stand at room temperature until set.

Makes 36 cookies.


CREAMY MACARONI & CHEESE

Ingredients:
2  cups uncooked elbow macaroni (an 8 ounce box isn't quite 2 cups)
2 1/2  cups  (about 10-ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2  cup  sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
4  tablespoons (1/2 stick) butter, cut into pieces
1/2  teaspoon  salt
1  cup  whole milk
1/2  teaspoon  dry mustard
1/2  teaspoon  pepper
  
Directions: 
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 3 hours
Ease of Preparation: Easy

Source: Paula Deen


BLUE CHEESE DRESSING

1/4 lb. blue cheese, melted
1 cup mayonnaise or Miracle Whip
1/2 cup oil
1 scant Tbsp. lemon juice
1 cup sour cream
Garlic Powder to taste

Melt the blue cheese on simmer or use the microwave on low power. Add remaining ingredients and stir vigorously to blend. Store in covered container in refrigerator until needed.

Makes 2-3/4 cups.


KUNG PAO CHICKEN
 
Feel free to adjust the amount of red-pepper flakes to suit your taste. We double up on the sauce ingredients and serve with fluffy white rice. No restaurant can touch this stuff.

Serves: 4
Prep. time: 10 minutes
Cooking time: 5 minutes

- 4 boneless skinless chicken breasts, (about 1-1/3 pounds in all), cut into 1/2-inch pieces
- 5 tablespoons soy sauce
- 2 tablespoons sherry
- 1 tablespoon plus 2 teaspoons cornstarch
- 2 teaspoons sugar
- 2 tablespoons white wine vinegar, or rice vinegar
- 2 teaspoons Asian sesame oil
- 1/3 cup water
- 2 tablespoons cooking oil
- 1/2 cup peanuts
- 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
- 1/4 teaspoon red pepper flakes

In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

Source: Food and Wine Quick from Scratch


LINGUINE WITH CREAMY ALFREDO SAUCE

Serves: 6
Prep. time: 5 minutes
Cooking time: 20

- 1/4 cup all-purpose flour
- 1/4 tsp. garlic powder or 2 cloves garlic, minced
- 1/4 tsp. ground black pepper
- 1 can (14 oz.) Swanson® Chicken Broth, (1 3/4 cups)
- 1/3 cup plain yogurt
- 6 cups hot cooked linguine, cooked without salt
- 6 tbsp. grated Parmesan cheese (we use fresh and grate garnish at table)
- Chopped fresh parsley

MIX flour, garlic and pepper in saucepan. Stir in broth until smooth. Cook and stir until mixture boils and thickens. Remove from heat.

STIR in yogurt. Toss with pasta and 4 tbsp. cheese. Sprinkle with parsley and remaining cheese.

Source: Swanson's Simply Delicious Cookbook


SOUTHERN STYLE MEAT PIE

2 lbs. cubed raw beef
2 Tbs. fat
1 cup chopped onions
2 cups chopped celery
1/2 cup chopped green pepper
3 cups canned tomatoes, juice and pulp
3 Tbs. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 cup kernel corn, drained

Sear meat in hot fat until nicely browned, about 10 to 15 minutes.

Remove meat from fat. Cook onions, celery and green pepper in the fat until tender and lightly browned. Add tomatoes gradually to flour and seasonings; add meat and vegetables. Turn into 2-1/2 quart casserol. Cover and cook in moderate oven (350 F.) about 30 minutes.

Top with corn meal biscuit topping and bake as directed.

Corn Meal Biscuit Topping

1-1/4 cups milk, scalded
1/4 cup yellow corn meal
2 cups sifted enriched flour
2-1/4 tsp. baking powder
1 tsp. salt
1/4 cup shortening

Pour hot milk over corn meal and let cool completely.Sift flour once, measure; add baking powder and salt and sift together twice. Cut in shortening until mixture resembles coarse meal. Add corn meal mixture all at once, stirring only until all flour is dampened. Drop by spoonfuls over meat-vegetable mixture. Bake in hot oven (400 F.) 40 to 45 minutes. Serve at once.

Serves 8 to 10.

Source: Mary Margaret McBride's Encyclopedia of Cooking, 1958


UNIQUE MEATLOAF

Very good!

1 1/2 pounds lean ground beef
2 eggs, beaten
1/4 cup ketchup
3/4 cup herb-seasoned dry bread stuffing mix
1/2 of a 1-ounce package dry Ranch-style dressing mix
1 (6-ounce) can French-fried onions

Preheat oven to 350 degrees. In a large bowl, combine meat, eggs, ketchup, stuffing mix, dry Ranch dressing mix and fried onions. Shape into a loaf and fit into a 9x5-inch loaf pan. Bake, covered loosely with foil, at 350 degrees for 50 to 60 minutes or until meat is thoroughly cooked.


CHICKEN DIVAN

3/4 lb. fresh broccoli, cut into flowerets or 10 oz. pkg. frozen broccoli flowerets
2 cups shredded cooked chicken
1 cup prepared Hidden Valley Original Ranch salad dressing
1 Tbs. grated parmesan cheese Cherry tomatoes

Heat oven to 350. In medium saucepan, cook broccoli in boiling water to cover until tender, about 4 minutes. Drain thoroughly; place in shallow baking dish. Top with chicken and salad dressing. Sprinkle with Parmesan cheese. Cover loosely with foil; bake until heated through, about 15 minutes. Garnish with cherry tomatoes.

Makes 4 servings.

Source: Favorite Brand Name 100 Best Chicken Recipes


BASIL-TOMATO RICE
 
2 cups reduced-sodium chicken broth
2 cups uncooked instant rice
1 medium green pepper, diced
1 small onion, finely chopped
1-1/2 teaspoons olive oil
2 medium tomatoes, seeded and chopped
2 teaspoons dried basil
1/4 teaspoon salt

In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Meanwhile, in a small skillet, saute pepper and onion in oil until tender. Add the tomatoes, basil and salt; heat through. Stir into rice.

Yield: 6 servings.

Nutrition Facts
One serving: 3/4 cup
Calories: 154
Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 295 mg
Carbohydrate: 30 g
Fiber: 2 g
Protein: 4 g

Source: Taste of Home´s Healthy Cooking Magazine


EASY MEXICAN TORTILLA SOUP

1 pound lean ground beef
Two 16 ounce jars chunky salsa
Two 14 ounce cans beef broth
1 cup frozen, thawed corn kernels
Crushed tortilla chips

Brown beef in a large saucepan. Drain fat. Add salsa, broth and corn kernels and heat to a boil. Reduce heat and simmer 5 minutes. Ladle soup into bowls and garnish with tortilla chips.

Serves 4 to 6.


HONEY GARLIC RIBS

4 pounds pork spareribs
1/2 cup honey (I use only OhioHoney.com)
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt

Preheat oven to 375F. Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat. Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt. Bake for 1 hour, turning every 20 minutes.


OVEN-FRIED CHICKEN

1/3 c Crisco/shortening
1 c finely crushed cornflakes (about 2.5 cups before crushing)
2 tbsp freeze dried chives
1 tsp salt
½ tsp garlic powder
½ tsp pepper
1 pound chicken (we like chicken thighs)
Evaporated milk

Preheat oven to 350. Place Crisco in baking pan and melt in oven (I line my pan with aluminum foil and it make clean up much easier). The Crisco needs to be melted and hot before you put the chicken in the pan so it seals the chicken.

Combine cornflake crumbs and all other ingredients down to chicken.

Dip chicken in milk and then roll in crumb mixture.

Place in melted Crisco in pan. I pour any extra crumbs on top of the breasts at the end because we love the crunchies.

Bake at 350 until chicken is done. For boneless skinless breasts, it takes about 35 minutes.


MAINE MUD COOKIES
 
2 1/3 cups flour
2/3 cup baking cocoa
2/3 cups sugar
1/3 cup packed brown sugar
3/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1/3 cup unsweetened applesauce
 
In a bowl, combine the flour, cocoa, both of the sugars, baking soda, and the salt.  Stir  in  the buttermilk and the applesauce.  The dough will be thick and moist.  Drop by tablespoonfuls 2 inches apart on the baking sheets coasted with cooking spray.  Spread with a fork to make irregular shapes.  Bake at 350 F for 8 to 10 minutes or until firm.  Remove to wire racks to cool.  Makes 4 dozen cookies
 
Source:  Taste Of Home



CHICKEN BOUDINE

Ingredients:
1/4 cup drained, chopped pimentos
1 (2 1/4-ounce) package slivered almonds, toasted
3 cup grated sharp cheese, your choice, divided
1/4 cup dry sherry
4 cup chopped cooked chicken
1/2 cup chicken broth
1 (4-ounce) can sliced mushrooms, drained
2 (10 3/4-ounce) cans cream of mushroom soup
2 cup cooked egg noodles
Salt and pepper

Directions:
Preheat oven to 350 degrees F.

In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper to taste, and toss gently to combine. Transfer the mixture to a greased 13-by-9-by-2 inch casserole and top with the remaining cup of cheese.

Bake at 350 degrees F for 30 minutes, or until bubbly.

Yields: 8-10 servings

Source: Lady and Sons Too! Cookbook


COFFEE CAKE

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water (I added a teaspoon of instant coffee to the water)
1 cup vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 1 inch Bundt cake pan.

In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.

Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

Source: Allrecipes.com


SHRIMP IN CREAM SAUCE

2 Tbs. butter, melted
1/3 cup flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 tsp. paprika
Salt and pepper to taste
2 lbs. large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice

1. In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper.

2. Butterfly shrimp by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13x9 baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400 for 15-18 minutes or until shrimp turn pink. Serve over noodles or rice.

Makes 8 servings.

Source: Taste of Home Holiday Recipes 2008


CHICKEN VAN DAMME

This is simple but good enough to serve company!

4 chicken breasts
1/4 stick butter
8 oz cream cheese
1 T minced garlic to taste (lots!)
1 t crushed rosemary.
 
Put the breasts in a greased baking dish.

Melt the butter and saute the garlic a bit; stir in cream cheese and rosemary.

Pour cheese mixture over the chicken and bake until chicken is done, 30-45 minutes.


BLACK BEAN SOUP

Serving Size : 12

2 cans black beans -- rinsed and drained
2 cans chili pepper, canned -- chopped
2 cans diced tomatoes -- undrained
1 can corn -- drained
1/2 cup chopped onion
1/4 cup chopped celery
6 cups low sodium chicken broth
2 cups water
6 green onions -- sliced
3 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon kosher salt

Combine all ingredients in a 5 to 6-quart slow cooker. Cover and cook on HIGH for 3 to 4 hours (or cook on LOW 6 to 8 hours).


HOTTER THAN HELL SHRIMP

1/4 cup oil
1/2 cup unsalted butter
6 large cloves of garlic, crushed minced finely
1/2 cup celery, coarsely chopped
2 tablespoon New Mexico red chile powder
2 tablespoons fresh lemon juice
2 1/2 pounds medium to large shrimp, deveined, leave tails on
1/2 cup fresh grated parmesan cheese
1 teaspoon salt

Melt the oil and butter in a saucepan until hot; watch carefully that it doesn't burn. Reduce heat to medium. Add the garlic and celery and cook till soft, but not browned. Add shrimp, salt, chile powder and lemon juice and cook until shrimp is pink. Sprinkle with cheese. Let sit for a few minutes before serving.

3-4 servings


CREAMY PEACH TRIFLE

3 Tbsp. granulated sugar
7 ripe peaches, peeled and sliced (about 4 cups)
1 (12 oz) tub frozen whipped topping, thawed
1/4 cup sifted powdered sugar
1 small pkg. instant french vanilla pudding mix
1 3/4 cups milk
1 (16 oz) frozen pound cake loaf
1/2 cup orange juice (or Amaretto)
1/4 cup sliced almonds, toasted

Put sliced peaches into a bowl. Sprinkle with granulated sugar; toss gently and let stand at least 20 minutes or until juicy.

Combine pudding mix and milk. Whisk until mixture thickens.

Combine thawed whipped topping and 1/4 cup powdered sugar in a chilled mixing bowl. Beat at medium speed with an electric mixer until soft peaks form. Fold half of this mixture into the pudding.

Cut enough pound cake into 1-inch cubes to equal 6 cups. Place half of the cake cubes in a 3-quart serving bowl. Sprinkle 1/4 cup orange juice (or amaretto) over the cubes. Top with half of the whipped topping/pudding mixture and half of the peaches. Repeat the layers of cake, orange juice, pudding mixture and peaches.

Spread the remaining whipped topping on the top of the trifle. Cover and chill at least 8 hours. Sprinkle with toasted almonds before serving.

Yield: 14 servings


BACON & CHEESE WHITE PIZZA

1 prepared thin crust pizza crust (12 inch, 16 oz. Boboli)
1 1/2 cups shredded Fontina cheese (can use provolone or mozzarella)
5 slices Canadian bacon, thinly sliced
1/4 cup black olives
1/2 cup Ricotta cheese
2 plum tomatoes sliced
1/4 cup finely sliced basil leaves

Heat oven to 450 degrees.

Sprinkle pizza crust with 1 cup of the Fontina cheese, bacon and olives. Drop Ricotta cheese by small spoonfuls onto crust. Sprinkle with remaining cheese and top with tomato slices.

Bake on oven rack 10 to 12 minutes until heated through and bottom is crisp. Remove from oven and sprinkle with slivered basil.

Makes 4 servings.


BRAISED SHORT RIBS

Try this easy, delicious recipe from Campbell's Kitchen.

Serves: 6
Prep. time: 20 minutes
Cooking time: 1 hr. 45 mins.

- 3 to 4 lb. meaty beef short ribs, cut into serving-size pieces
- Ground black pepper
- 1 tbsp. olive oil
- 2 stalks celery, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 large onion, coarsely chopped
- 3 medium Italian plum tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup Swanson® Beef Broth
- 1/2 cup dry red wine
- 2 tbsp. balsamic vinegar
- 1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary leaves, crushed
- 1 bay leaf
- 2 tbsp. all-purpose flour
- 1/4 cup water

Season the ribs with the black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the ribs and cook until they're well browned. Remove the ribs from the skillet. Add the celery, carrot, onion, tomatoes and garlic to the skillet and cook until they're tender. Add the stock, wine, vinegar, rosemary, bay leaf and ribs and heat to a boil. Cover the skillet. Reduce the heat to low. Cook for 1 hour 15 minutes or until the ribs are fork-tender. Remove the ribs from the skillet and keep warm. Stir the flour and water in a small bowl until smooth. Add the flour mixture to the skillet. Increase the heat to medium. Cook and stir until the mixture boils and thickens. Remove and discard the bay leaf. Serve the sauce with the ribs.

Source: Swanson's Simply Delicious Cookbook


CHICKEN SALAD WITH APPLES AND WALNUTS OR PECANS

Ingredients:
3 cups diced cooked chicken
1/4 cup dried cranberries
1/2 cup diced celery
2 to 3 tablespoons finely chopped red OR green onion
1/2 cup diced apple
1/4 cup chopped walnuts or pecans, optional
4 to 6 tablespoons mayonnaise
2 teaspoons lemon juice
1/8 teaspoon curry powder, or to taste, optional
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper lettuce leaves

Preparation:
Combine the chicken, cranberries, celery, onion, apple, and walnuts, if using. In a cup or small bowl combine 4 tablespoons of mayonnaise. the lemon juice, curry powder, if using, and salt and pepper. Stir into the chicken, adding more mayonnaise as needed and for taste. Line bread or rolls with lettuce and spread chicken salad on the bread or serve the chicken salad on lettuce-lined plates.

Serves 4.