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BRAISED BEED NECK BONES

~Submitted by Shirley, Bellingham, WA

This recipe was one of my mother in laws favorite recipe which we all enjoyed over the years. We raised own beef and we always had lots of the neck roasts to use.

5-6 pound of neck roast cut into 1 to 2 inch pieces
2-3 large dried onions
2 red sweet peppers
2 green bell peppers
2-3 cups celery
6-8 cloves of garlic, minced
1 Jalapeno chopped fine (no seeds or veins)
2 c. good red wine
1 pint jar of cocktail sauce bought or homemade
salt and pepper to taste (I don't use any salt)
flour for dredging meat

Prepare the vegetables by peeling and chopping to a medium dice. Set aside. I know this looks like a lot but it will quickly cook down.

Preheat oven to 350.

Brown your dredge meat in a little oil just till they are browned. Remove to large roasting pan. Doing just a few at a time so they have room to be turned so all sides get a brown.

When all are in the roasting pan cover them with the vegetables.

Pour on the pint of cocktail sauce and red wine.

Cover with lid or foil and let bake till meat falls from bones about 1 to 2 1/2 hours. Sometimes it takes less time than others. Depends on toughness.

We serve the gravy unstrained over rice. Can be thickened or reduced if needed. Delicious. Seasoning may need adjusting.

RASPBERRY SOUFFLÉ DESSERT

~Submitted by Linda, CA

2/3 cup seedless raspberry spreadable fruit
1 tablespoon fresh lemon juice
4 large egg whites (1/2 cup)
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2 tablespoon sugar

Preheat oven to 375 degrees.

In large bowl, with wire whisk, beat raspberry fruit spread with lemon juice; set aside.

In small bowl, with mixer at high speed, beat egg whites and cream of tartar until whites begin to mound. Beat in vanilla.

Gradually add sugar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted.

With rubber spatula, fold one-third of whites into raspberry mixture until well-blended, then fold in remaining whites.

Spoon mixture into 1 1/2-quart souffle dish; gently spread evenly. Bake 15 to 18 minutes or until souffle is puffed and lightly browned. Serve immediately.

Yield: 6 Servings

THAI CURRY NOODLES
Makes 4 servings

~Submitted by Larry Holmes, Ontario, Canada

8 ounces wide rice noodles
1 cup unsweetened coconut milk
1 tablespoon Thai curry paste
2 cup chicken broth
¼ cup Thai fish sauce
1 tablespoon regular curry powder
1 tablespoon fresh lime juice
1 teaspoon sugar
8 ounces boneless, skinless chicken breasts, cut into ½-inch cubes
8 ounces raw shrimp, shelled and cut into ½-inch pieces
¼ cup chopped fresh Thai basil
4 green onions, finely chopped

Place rice noodles in large bowl and cover with lukewarm water. Let soak while you prepare the rest of ingredients. Pour coconut milk into a wok or wide skillet. Heat over medium heat, then stir in curry paste and cook until the curry is fully incorporated. Add garlic and continue cooking for 30 seconds. Add chicken broth, fish sauce, curry powder, lime juice and sugar and cook, stirring, for 2 to 3 minutes, until the mixture thicken slightly. Add chicken and shrimp and cook for another 1 or 2 minutes, until cooked through.

Drain noodles and add to wok. Cook, stirring, for 3 to 5 minutes, until the noodles are tender and have soaked up some of the sauce. Remove from heat, stir in chopped basil and green onions.

PEANUT BUTTER MOUSSE CAKE
12 to 16 servings

~Submitted by Treva, NC

2 cups chocolate sandwich cookie crumbs
3/4 cup chopped peanuts, divided
2 tablespoons butter, melted
2 cups heavy cream, divided
2 cups creamy peanut butter
2 packages (8 ounces each) cream cheese, softened
2 cups confectioners' sugar
2 tablespoon vanilla extract
1/4 cup sugar
1 cup semisweet chocolate chips

1. Preheat the oven to 350°F. In a medium bowl, combine the cookie crumbs, 1/2 cup peanuts, and the butter; mix well. Press into the bottom of an ungreased 10-inch spring form pan. Bake for 15 minutes; let cool.

2. In a medium bowl, beat 1-1/2 cups heavy cream until stiff; set aside.

3. In a large bowl, beat the peanut butter and cream cheese until smooth. Stir in the confectioners' sugar and vanilla; mix well. Fold in the whipped cream and pour into the cooled crust. Refrigerate for 2 hours, or until set.

4. In a small saucepan, combine the sugar and the remaining 1/2 cup heavy cream over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Remove from the heat and add the chocolate chips. Mix until the chocolate chips are melted and the mixture is smooth. Cool for 3 to 5 minutes then spread evenly over the peanut butter mixture.

5. Sprinkle with the remaining 1/4 cup peanuts. Cover and chill for at least 4 hours, or until set.

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For Two...

ROAST PORK WITH WARM FRUIT SAUCE

~Submitted by Jean, Syracuse, NY

Makes 2 servings.
Prep Time: 5 minutes

Ingredients:

1 2-pound boneless rib-end pork loin roast
1/2 of an 8-ounce package (3/4 cup) mixed dried fruit
1 cup apple juice, apricot nectar, or orange juice
1 tablespoon orange liqueur (optional)
Dash ground nutmeg, allspice, or cinnamon
1 tablespoon water
2 teaspoons cornstarch
Fresh thyme (optional)

Directions:

1. Trim separable fat from roast. Cut roast in half crosswise. If desired, slice one half of the roast into 4 pork chops. Seal, label, and freeze the 4 pork chops or half of roast for up to 3 months.

2. Place remaining half of roast, fat side up, on a rack in a shallow baking pan. Insert meat thermometer. Roast pork in a 325 degree F oven for 45 to 60 minutes or until meat thermometer registers 160 degree F. Let pork stand, covered, for 10 minutes.

3. Meanwhile, for sauce, if desired, cut up any large pieces of dried fruit. In a small saucepan stir together dried fruit; apple juice, apricot nectar or orange juice; orange liqueur (if desired); and nutmeg, allspice, or cinnamon. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Stir together the water and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

4. To serve, slice the pork roast. Arrange half of the slices on individual plates. Spoon sauce over and around pork. If desired, garnish with fresh thyme.

5. Cover and chill remaining sliced cooked pork for up to 2 days.