Friendship

Shared by Angelique, TX

Friendship is a priceless gift,
It can't be bought or sold
Its weight is far more valuable
Than a mountain made of gold.

Gold is cold and lifeless,
It can neither see nor hear,
And in times of trouble
It is powerless to cheer.

It has no ear to listen,
Nor heart to understand
It cannot bring you comfort
Or reach out a helping hand.

So when asking God for a gift,
Be thankful if he sends
Not diamonds, gold, or riches,
But the love of a real true friend.

~Unknown author~

WHAT are the DIFFERENCES between HERBS and SPICES?

Source: Easy Chef's Gourmet Recipes

Though there are important differences between herbs and spices, it is more important to get to know the flavor and aromas of each and use them appropriate in different dishes.

Here is the main difference between the two: Herbs are the leaves of plants that grow in moderately temperate climates, while spices come from the fruits, buds, flowers, roots and bark of trees and plants that are grown typically in tropical areas.

One problem in buying and storing herbs and spices is that they have an incredibly short shelf life. In reality, most of the spices in your cabinet are probably old and have lost much of their original quality. When properly stored in opaque containers away from heat, light and moisture, the shelf life of spices is typically about 6 months.

Here are some general indicators to help you determine the quality of your herbs and spices. Begin by looking for any discolored or lumpy products. If your parsley, cilantro flakes, or chives have begun to turn yellow, it's time to replace them. If your chili powder is starting to become a little orange, toss that too. If you have become accustomed to using older herbs and spices, you may have noticed that you have to use more and more to get the effect you want with the spice. Be aware that as soon as you replace the old herbs and/or spices with new, fresh ones, you will have to use less, so you don’t over power your food with the much stronger flavors.

When buying herbs and spices, always buy the best quality you can find and buy only what you'll use in about six months. Also, though whole spices will keep their flavor longer than ground, they still lose flavor after the six month period.


FAMILY MOLD

Source: One Million Recipes

1 father
1 mother
Several children
4 grandparents (if available)
Daily prayer
Regular church attendance
Lots of guidance
Abundant love
Plenty of patience

Mix first four ingredients with tender loving care. Add prayer, morning, noon, and night, also before retiring to bed.

Add church attendance twice on Sunday and once or twice more each week if possible. Add abundant love alternately with lots of guidance and blend a little at a time with other ingredients, as you form the mold. You'll have to add a little extra love every now and then, as it needs to be renewed repeatedly. Also add plenty of patience. Place these ingredients in God's hands. If, after a few years the mold doesn't turn out well, add more prayers and more patience and wait on the Lord. (Some molds just take longer than others.) Keep in a peaceful happy environment and enjoy.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

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F-R-E-E SHIPPING ON ALL ORDERS !

Doctor's Funeral

Shared by Larry Holmes, Ontario, Canada

A cardiologist died and was given an elaborate funeral. A huge heart covered in flowers stood behind the casket during the service.

Following the eulogy, the heart opened, and the casket rolled inside. The heart then closed, sealing the doctor in the beautiful heart forever.

At that point, one of the mourners burst into laughter.

When all eyes stared at him, he said, "I'm sorry, I was just thinking of my own funeral... I'm a gynecologist."

That's when the proctologist fainted.



Mixed Emotions

Shared by Jean, Syracuse, NY

What's the definition of mixed emotions?
When you see your mother-in-law backing off a cliff in your new car.



Cleaning Poem!

Shared by Barbara, Chula Vista, CA

I asked the Lord to tell me 
Why my house is such a mess. 
He asked if I'd been 'puttering', 
And I had to answer "yes." 

He told me to get off my butt 
And tidy up the house 
And so I started cleaning up... 
The smudges off my mouse. 

I wiped and shined the topside. 
That really did the trick... 
I was just admiring my work... 
I didn't mean to 'click.' 

But click, I did, and oops I found 
A real absorbing site 
That I got SO way into... 
I was into it all night.<<Sigh>> 

Nothing's changed except my mouse 
It's very, very shiny. 
I guess my house will stay a mess... 
While I sit here on my hiney.

One Million Recipes 6.0 Cooking Software

CHICKEN ELEGANT

2 pkgs. frozen broccoli spears or a bunch of broccoli
1 whole chicken or 3 full chicken breasts
1 c. mayonnaise
2 cans cream of chicken soup
1 tbsp. lemon juice
1/2 tsp. curry powder (optional)
1 stalk celery, chopped
1 med. onion, chopped
1 c. grated cheese
Buttered cracker crumbs or Italian crumbs

Cook broccoli and drain. Boil chicken and debone. Sauté celery and onion in butter and set aside. Mix mayonnaise, soup, lemon juice, chicken and curry powder. Grease a 9 x 13 inch casserole dish. Layer broccoli first, then chicken mixture, then cheese. Top with crumbs. Bake 30 to 35 minutes at 350 degrees until bubbly. 

Serves approximately 6.


BUSTER BAR DESSERT

CRUST:
1 lb. crushed chocolate cookies
1/3 c. melted butter

Mix together and pat in 9 x 13 inch pan.

Soften 1/2 gallon French vanilla ice cream and put on top of cookie crust. Freeze until ice cream is firm again.

Top ice cream with salted peanuts. Press peanuts lightly into ice cream. Top with fudge topping and freeze until firm.

FUDGE TOPPING:
1 c. sugar
1 1/2 c. evaporated milk
1/2 c. butter
2/3 c. chocolate chips

Cook topping ingredients 8 minutes after they start to boil, stirring constantly. Cool and pour over ice cream.

NOTE: If topping isn't cool enough when you pour it over the ice cream, it will melt through the ice cream and make a mess!!


BROILED EGG SALAD SANDWICH

1 (10 1/2 oz.) can condensed cream of mushroom soup
4 hard-cooked eggs, chopped
1/2 c. finely chopped celery
2 tbsp. finely chopped onion
1 tbsp. sweet pickle relish
1 tsp. prepared mustard
Dash of pepper
4 frankfurter buns, split and toasted

Combine soup, eggs, celery, onion, relish, mustard, and pepper. Spread mixture evenly over bun halves; cover edges completely. Broil about 4 inches from heat until hot, about 7 minutes.

Makes 4 open-face sandwiches.


IRENE'S DIRTY RICE CASSEROLE

1 1/2 lbs. ground beef
1 1/2 lbs. mild pork sausage
1 onion, chopped
1/2 bell pepper, chopped
1 rib celery, chopped
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 1/2 c. raw rice

Sauté ground beef, pork sausage, and then pour off drippings. Sauté onion, bell pepper and celery. Add all cream of mushroom soup, celery soup, chicken soup and rice. Pour into greased 13 x 9 x 2 inch dish. Cover tightly with foil. Bake at 325 degrees for 1 1/2 hours. Tastes just like maw-maw's homemade dirty rice.


HOT CRAB DIP

8 oz. pkg. cream cheese (softened)
1 tbsp. milk
6 1/2 oz. can flaked crabmeat
2 tbsp. finely chopped onion
1/2 tsp. horseradish
1/4 tsp. salt
Dash pepper
1/3 c. slivered almonds (for top)

Combine cheese and milk. Add other ingredients and blend well. Spoon into 7x7 inch oven-proof dish. Sprinkle with almonds. Bake at 375 degrees for 15-20 minutes.


OPEN-FACED MINI REUBENS

Note from Maggie: This recipe may come in handy for those with leftover Corned beef from St. Patty's Day. I would prepare dinner sandwiches rather than appetizers!

1/4 c. prepared Thousand Island dressing
24 slices cocktail rye bread
1/2 lb. thinly sliced corned beef
1 1/2 c. chopped sauerkraut, well drained
4 oz. sliced Swiss cheese

Heat oven to 400 degrees. Spread 1/2 teaspoon dressing on each slice of bread. Top each with slice of corned beef and 1 tablespoon sauerkraut. Cut cheese slices to fit bread. Place cheese over sauerkraut. Place on ungreased cookie sheet. Bake for 10 minutes or until cheese is melted. Serve immediately.

Makes 24 appetizers.


SALMON OR TUNA BAKED POTATOES

1 can salmon, or 2 cans tuna, drained
4 baking potatoes, cleaned
1/2 c. milk
1/4 c. margarine
1/2 c. parmesan cheese, grated
1/4 c. green onion, minced
1 tsp. thyme
1 tsp. dill
1 tsp. salt
1 tsp. pepper
1/4 c. frozen peas, thawed

Bake potatoes. When cool, cut in half and scoop out centers. Mash potatoes and beat in cheese, onion and spices. Stir in salmon or tuna and peas. Spoon mixture back into hollowed out skins. Bake at 350 degrees for 20 minutes.


PEACH QUICKIE

1 (#2) can peaches, sliced
1 pkg. white or yellow cake mix
1 stick margarine or butter
Nuts (optional)

Pour peaches and juice in 9 x 13 inch pan. Sprinkle cake mix over peaches. Melt margarine and pour over top. Sprinkle with chopped nuts if desired.

Bake at 350 degrees for 25 to 30 minutes.


AUNT DEE ANN'S HAM SANDWICHES

1 stick soft butter
1/2 c. finely chopped onions
2 tbsp. poppy seeds
4 tbsp. French's mustard
8 poppy seed rolls
Sliced ham
Sliced Swiss cheese

Mix the first 4 ingredients. Spread mixture on both sides of buns. Add sliced ham (1 to 2 slices) and Swiss cheese. Put foil over top of tray they're on. Bake at 325 degrees for 15 minutes. (They reheat well, too.) Instead of poppy seed rolls, any large roll will work.


STUFFED SANDWICH TO GO

1 8 oz. cream cheese
1/4 c. finely chopped green onion
1/4 c. finely chopped walnuts
1/4 tsp. garlic powder
1 loaf unsliced French Vienna 12" x 5" bread
1/4 lb. fresh spinach
1/2 lb. Swiss cheese
1/2 c. alfalfa sprouts
Butter
3/4 lb. boiled ham, sliced thin
Heavy duty foil, enough to wrap loaf.

Stir together cream cheese, walnuts, green onion and garlic. Set aside. With serrated knife, slice top off the bread. Cut down around loaf edge about 1/2" from the side and bottom crust. With a fork pull out the interior bread. Butter the cavity and top slice, line the cavity with ham so that slice overlaps sides. Top with half the spinach then half the Swiss cheese. Spread cream cheese mixture over Swiss cheese layer. Top with alfalfa sprouts, the the remaining Swiss cheese and remaining spinach. Fold the ends of ham over spinach to cover top. Wrap bread in foil. Chill several hours. Slice serve.


CRAB FETTUCCINI

6 oz. fettuccini
4 tbsp. margarine
2 cloves garlic, minced
1 c. milk
1/2 lb. crab, flaked
1/4 c. parmesan cheese
Pepper to taste

Cook fettuccini according to package. In skillet, sauté garlic in margarine. Add milk, crab and pepper. Heat until bubbling, about 3 minutes. Add parmesan cheese and stir 1 minute. Toss with cooked fettuccini.

Serves 4.


Easy Chef's Gourmet Recipes CD (I got mine at Wal-Mart for $9.99)

CRUNCHY FRIED FISH

2 lbs. fish fillets
1 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 egg yolk
1 c. lukewarm water
1 tbsp. vegetable oil
1 egg white, stiffly beaten
Vegetable oil for frying

Thoroughly wash and dry fillets; sprinkle with salt and pepper to taste. Combine flour, baking powder and salt in bowl; drop egg yolk in center. Add water and oil; stir well. Fold egg white into batter. Dip fillets in batter; fry in 1/4 inch oil heated to 370 degrees until golden brown on both sides. Drain on paper towels.


BACON - OYSTER BITES

8 slices bacon, halved
1 (5 oz.) can smoked oysters, drained & chopped
1/2 c. herb-seasoned bread stuffing mix
1/4 c. water

Partially cook the bacon. Combine the oysters, herb stuffing mix and water. Shape into balls using 1 tablespoon of mixture. Wrap a half slice of bacon around each and secure with a toothpick. Place balls on a rack in a shallow baking pan and bake in a preheated 350 degree oven for 25-30 minutes.

Yield: 16 balls.


EGGPLANT CASSEROLE

1 1/2 - 2 lg. eggplants, peeled & cubed, about 8 c.
1 green bell pepper, diced
1 med. onion, diced
1/2 c. water
2 tsp. salt
1 1/2 c. grated cheddar cheese
12 saltine crackers, broken up
1/2 tsp. freshly ground black pepper
4 tbsp. butter, cut in sm. pieces

Put the vegetables, water and salt in a 3 quart saucepan and cook, uncovered, about 5 minutes until eggplant is transparent, stirring constantly with a wooden spoon to prevent sticking. Drain well. Butter a 2 quart baking dish and put in a layer of the vegetables, a layer of cheese and a layer of crackers. Sprinkle with pepper and dot with butter. Bake in a preheated 350 degree oven for 30 minutes.

Makes 6 to 8 servings.


RED CHILI

1 onion, medium, chopped
1 red bell pepper, chopped small
1 tsp. garlic, minced
1 1/2 pounds ground beef
1 tsp. peppercorns, cracked
45 oz. Chili beans, Hot Spicy style, 3 cans
24 oz. V-8 juice
24 oz. beef broth
2 Tbsp. Ancho Chili powder
1 tsp. ground cumin


Cook the ground beef, onion, pepper, garlic, and pepper together in a heavy skillet until the meat is colored but not browned. Reduce heat to low and cover the meat with 1 1/2 cups of the beef broth and simmer for 25 minutes

Add in the beans, V-8, remaining beef broth, Chili powder and cumin to the meat and simmer gently for up to 2 hours.

Serves 8


CHOCOLATE BOURBON TRUFFLES

1/2 c. plus 2 Tbsp. milk
1 1/4 c. heavy whipping cream
1 c. sugar
2 lbs. semisweet chocolate, chopped into small pieces
1 lb. unsweetened chocolate, chopped into small pieces
4 Tbsp. cold unsalted butter
1 c. bourbon
Unsweetened cocoa
Finely chopped, toasted and skinned hazelnuts (optional)
Finely chopped toasted pecans (optional)

Heat the milk, cream and sugar in a heavy saucepan over medium heat, stirring to be sure that the sugar dissolves. Reduce the heat to low and add the chocolates. Whisk over low heat until the chocolates have melted and combined with the milk, cream and sugar. Watch the heat carefully. If it becomes too hot, the mixture will curdle a little. Remove the pan from the stove and whisk in butter and bourbon. Incorporate well.

Pour the mixture into the baking pan and let cool to room temperature. Refrigerate the mixture until it is firm enough to portion by the rounded tablespoon. Shape into 3/4 inch balls. As you will need to shape the balls by rolling them between your palms, it is important to work in a cool space and to keep your hands cool. Place the truffles in a single layer in a covered container and refrigerate overnight, or up to 3 days.

When you are ready to serve them, roll the truffles in the cocoa or the optional chopped nuts and place them on a serving dish. Let the truffles set at room temperature for 15 minutes before serving. Makes approximately 130 truffles.


YAM PECAN PIE

PASTRY:

1 1/2 c. sifted all purpose flour
1/2 tsp. salt
3 tbsp. water
1/2 c. shortening

Sift flour and salt into a bowl. Take out 1/4 cup flour and blend with water to form a paste. Cut shortening into remaining flour until the pieces are the size of small peas. Add flour paste to blended shortening and flour mixture. Mix with a fork until the dough comes together and can be shaped into a ball. Roll out crust 1/8" thick and line 9" pie pan.

CUSTARD:

1 c. mashed sweet potatoes, cooked or canned
1/3 c. brown sugar
3/4 tsp. cinnamon
3/4 tsp. ginger
Dash salt
3/4 c. scalded milk
2 eggs, well beaten

Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs. (If fresh sweet potatoes are used, add 1/2 cup granulated sugar.) Cool and fill pie shell. Bake at 375 degrees for 20 minutes. Sprinkle with topping.

TOPPING:

1/4 c. butter or margarine, softened
1/2 c. brown sugar
3/4 c. pecans, finely chopped

Combine ingredients. Continue baking for an additional 25 minutes. Serve with whipped cream when cool.


O'SULLIVAN CAKE

1 2/3 c. all purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/3 c. raisins
1/4 c. chopped walnuts
1/2 c. firmly packed dark brown sugar
1 c. mashed, cooked pumpkin
1/4 c. sugar
1/3 c. unsweetened apple juice
1/4 c. vegetable oil
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1 egg
1 tsp. vanilla extract
Vegetable cooking spray
1 tsp. sifted powdered sugar
Lemon rind strips (opt.)

Combine first 5 ingredients; set aside. Combine brown sugar and next 8 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Gradually add flour mixture; beat 2 minutes at high speed. Stir in vanilla.

Pour batter into a 6 cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Invert onto wire rack and cool completely. Wrap cake in heavy duty plastic wrap, and store in freezer up to 3 weeks. To serve, let stand at room temperature until thawed. Sprinkle powdered sugar over top of cake; garnish with lemon rind, if desired.

Yield: 16 servings (about 153 calories per serving).


RICOTTA CHEESE HERB ROLLS

1/4 c. milk
6 tbsp. (3/4 stick) butter or margarine
2 pkg. dry yeast
1 tbsp. sugar
2 eggs
1 tsp. salt, or to taste
1 1/2 c. ricotta cheese
2 tbsp. chopped fresh parsley
2 tbsp. chopped chives or green onion tops
1/2 tsp. dried marjoram
1 tsp. dried basil
1 tsp. dried rosemary
1 tsp. dried oregano
3 1/4 c. bread flour, plus extra for kneading
1 egg yolk, mixed with 2 tbsp. milk for glaze
Butter for serving, if desired

Scald milk and butter or margarine; cool to 115 degrees. It will feel very hot on your wrist. In a large bowl with an electric mixer or in a food processor fitted with the metal blade, combine milk, butter, yeast and sugar. Let stand until foamy, about 5 minutes. Mix in eggs and salt. Mix or process in ricotta and herbs. Add 3 cups flour; mix or pulse until incorporated. The dough can be kneaded in a mixing bowl with dough hook for 3 minutes or on a floured board by hand for 5 minutes, adding more flour as needed.

Place in a greased bowl, turn so all sides are coated, cover with a sheet of oiled plastic wrap and a damp towel. Set in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down.

Grease 18 medium 2 1/2 inch muffin cups. With lightly floured hands, shape the dough into 54 balls, 1 inch in diameter. Place 3 balls in each cup (1 will sit atop the others). Let rise, uncovered, until double in size, about 1 hour. Brush lightly with egg glaze.

Preheat oven to 375 degrees. Bake for 18-22 minutes or until golden. Immediately remove from muffin cups to cool slightly. Serve warm with butter. The rolls may be kept in an airtight container or wrapped in foil and kept at room temperature or refrigerated up to 2 days or frozen. Reheat before serving.

Makes 18 rolls.


SWEET AND SOUR SAUCE

1/4 c. sugar
1/4 c. cider vinegar
1 tbsp. soy sauce
2 tbsp. catsup
1 tbsp. peanut or corn oil
1/2 c. chicken broth
2 tsp. cornstarch combined with 2 tbsp. water

Combine sugar, vinegar, catsup, soy sauce, peanut oil and chicken broth in a small saucepan. Stir and cook the sauce to boiling point. Mix the cornstarch and water well and add to the saucepan, stirring until the liquid thickens. Serve in sauce bowl.


ONION STEAK

1 lb. flank steak

MARINADE:

1 tbsp. cornstarch
1/2 tsp. sugar
2 1/2 tbsp. soy sauce
1 tbsp. water
4 thin slices fresh ginger
3 med. onions
4 tbsp. oil

Trim the fat from the flank steak and cut the steak lengthwise into 1 1/2" strips. Slice each strip across the grain into 1/4" thick pieces to make about 2 cups. Combine the marinade with the steak pieces. Use your hand to mix so that the steak will soak up the marinade. Set aside for 30 minutes.

Set the fresh ginger with the steak. Cut off both ends of onions and peel. Cut the onions into 1/2" wedges and separate the layers to make about 3 cups. Set aside.

Heat a frying pan over high heat and add 1 tablespoon oil. Add the onion and stir fry in oil for about 2 minutes. Do not let the onion brown and wilt. Remove cooked onion and set aside. Heat the frying pan again until very hot. Add 3 tablespoons oil and ginger. Mix the beef slices again and add to the hot oil, quickly stirring over high heat to separate the beef pieces. Cook until the meat just turns color. Add the cooked onion. Stir, let heat through and mix with meat thoroughly. Do not overcook the meat. Serve hot.

Serves 8.


SPINACH-TOMATO SALAD WITH BUTTERMILK HERBED DRESSING

1/2 c. non fat buttermilk
1/4 c. packed fresh dill weed sprigs
1/4 c. packed fresh basil leaves
1/4 c. packed fresh parsley sprigs
2 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
1 clove garlic, halved
4 c. packed fresh spinach leaves (about 1/2 lb.)
1 c. julienne cut yellow bell pepper
1 c. cherry tomato halves
2/3 c. diagonally sliced green onions

Position knife blade in food processor bowl; add first 8 ingredients. Top with cover and process until smooth, scraping sides of bowl with a rubber spatula occasionally. Place in a small bowl; cover and chill.

Combine spinach leaves, bell pepper, tomato halves and green onions in a large bowl. Serve dressing with salad.

Yield: 4 servings. (About 47 calories per 2 cups salad and 3 tablespoons dressing).


HOT BACON DRESSING

6 slices of bacon, chopped small
3 Tbsp. of apple cider vinegar
1 tsp. sugar
½ tsp. freshly cracked peppercorns
2 heads of Bibb lettuce

Wash Bibb lettuce and tear it into small pieces. Have it ready in a bowl - you'll add the dressing just prior to service.

In a heavy skillet, brown the bacon pieces until very brown and crisp. Add the vinegar, sugar and peppercorns and bring the skillet to a boil. Remove from heat and toss the dressing with the lettuce and serve immediately.


BUL GOGI

2 1/2 tbsp. soy sauce
2 green onions
2 cloves garlic
1 tbsp. sesame oil
2 tbsp. sugar
1/4 tsp. pepper
1 thin slice ginger
1 tbsp. sesame seeds
1 lb. sirloin steak or strips

Combine soy sauce, onions, garlic, oil, sugar, pepper, ginger and seeds in large bowl. Cut meat in thin 1-inch strips and place in bowl; coat well. Let stand at least 30 minutes. If marinate overnight, add 2 tablespoons water. Broil or put on barbecue. Good with white rice.


ST. PATRICK'S TENDERLOIN OF BEEF

1 (6 lb.) beef tenderloin, well trimmed
1 clove garlic, halved
1/2 c. port wine
3 tbsp. low sodium soy sauce
1/2 tsp. hot sauce
1 tsp. dried whole thyme
1/2 tsp. pepper
1/4 tsp. salt
1 bay leaf
Vegetable cooking spray
Orange slices (opt.)
Fresh parsley sprigs (opt.)

Trim fat from tenderloin. Spear meat in several places and rub with garlic. Then mince garlic. Combine garlic and next 7 ingredients in a large zip top plastic bag. Add tenderloin; marinate in refrigerator 8 hours, turning bag occasionally.

Remove tenderloin from bag, reserving marinade; discard bay leaf. Fold under 3" to 4" of small end. Place tenderloin on a rack coated with cooking spray; place rack in a shallow roasting pan. Brush reserved marinade over tenderloin. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 degrees for 35 minutes or until meat thermometer registers 140 degrees (rare) to 160 degrees (medium), basting frequently with reserved marinade.

Place tenderloin on a large serving platter; cover loosely with aluminum foil and let stand 10 minutes before slicing. Garnish with orange slices and fresh parsley, if desired.

Yield: 12 servings (about 180 calories per 3 ounce serving).


ROLLED BRISKET OF BEEF WITH HORSERADISH SAUCE

6 lbs. rolled brisket of beef
2 tbsp. salt
1 tsp. pepper
1 1/2 c. water

Rolled brisket should be served well done, but juicy. Moisten the roast with water. Add salt and pepper. Place in a roaster pan and add the 1 1/2 cups water. Tent with foil and bake in a preheated oven at 300 degrees for 4 hours, removing the foil for the last 30 minutes. Save the broth for stock. Serve with Horseradish Sauce. This is delicious served hot or cold and slices nicely for sandwiches.

Serves 8.

HORSERADISH SAUCE:

5 tbsp. grated fresh horseradish
3 tbsp. cider vinegar
2 tbsp. prepared mustard
1 tsp. salt
Dash pepper
Dash paprika
1/2 c. sour cream

Mix all ingredients in a bowl until well blended, then whip with whisk until light and airy. Serve with sliced beef.


BACON WRAPPED DATES

1 lb. sliced bacon, cut in half
1 lb. pitted dates
4 oz. bleu cheese

Preheat the oven to 375°. Slice dates in half, and open them up. Pinch off pieces of bleu cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.

Bake for 30 to 40 minutes in the preheated oven or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

Makes 32 appetizers.


CHICKEN TETRAZZINI

1 whole chicken or 4 chicken breasts
2 tbsp. flour
2 c. chicken stock
Salt & White Pepper
1 c. heavy cream
1/2 lb. spaghetti
1/2 lb. mushrooms
Cheese
Bread Crumbs
Almonds

Cook the chicken in water to cover. Cool. Pick chicken from bones in LARGE pieces. Refrigerate overnight, keeping chicken separate from broth.

Next day, the fat will have congealed on top of the chicken stock. Remove it and use it as a base for sauce, as follows: flour, chicken stock, and Salt & white pepper.

Slowly add heavy cream. Remove from fire. Meanwhile, cook spaghetti, macaroni or noodles in rapidly boiling water until al dente. Drain.

Combine pasta with chicken and sauce. Add sautéed mushrooms. Top with cheese bread crumbs and almonds. Bake in 350 degree oven for about 1 hour.

Serves 8.

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