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Children Learn What They Live
by Dorothy Law Nolte, Ph.D.©

If children live with criticism, they learn to condemn.
If children live with hostility, they learn to fight.
If children live with fear, they learn to be apprehensive.
If children live with pity, they learn to feel sorry for themselves.
If children live with ridicule, they learn to feel shy.
If children live with jealousy, they learn to feel envy.
If children live with shame, they learn to feel guilty.
If children live with encouragement, they learn confidence.
If children live with tolerance, they learn patience.
If children live with praise, they learn appreciation.
If children live with acceptance, they learn to love.
If children live with approval, they learn to like themselves.
If children live with recognition, they learn it is good to have a goal.
If children live with sharing, they learn generosity.
If children live with honesty, they learn truthfulness.
If children live with fairness, they learn justice.
If children live with kindness and consideration, they learn respect.
If children live with security, they learn to have faith in themselves and in those about them.
If children live with friendliness, they learn the world is a nice place in which to live.

Source: Children Learn What They Live, a book by Dorothy Law Nolte, Ph.D.

Mother's Day

~Shared by Patricia, Charlevoix, MI

Many of us take better care of our cars
Than we do our mothers and
Yet we only expect our cars
To last 5 or 6 years
But we expect our mothers
To last for a lifetime.
Maybe we need a maintenance manual
For mothers so we would know
How to take care of them at least as well
As we do our automobiles.
Here are some items that might
Be included in such a manual.

Engine:
A mother's engine is one of the
Most dependable kinds you can find.
She can reach top speed from a prone position
At a single cry from as leaping child.
But regular breaks are needed
To keep up that peak performance.
Mothers need a hot bath and a nap every 100 miles,
A baby-sitter and a night out every 1,000 miles,
And a live in baby-sitter with a
One week vacation every 10,000 miles.
 
Battery:
Mother's batteries should be recharged regularly.
Handmade items, notes, unexpected hugs and kisses,
And frequent "I love you's" will do very well for a recharge.
 
Carburetor:
When a mother's carburetor floods,
It should be treated immediately
With Kleenex and a soft shoulder.
 
Brakes:
See that she uses her brakes to slow down often
And come to a full stop occasionally.
(A squeaking sound indicates a need for a rest.)
 
Fuel:
Most mothers can run indefinitely on coffee, leftovers and salads,
But an occasional dinner for two
At a nice restaurant will really add to her efficiency.
 
Chassis:
Mothers run best when their bodies are properly maintained.
Regular exercise should be encouraged
And provided for as necessary.
A change in hairdo or makeup in spring
And fall are also helpful.
If you notice the chassis begins to sag,
Immediately start a program of walking, jogging, swimming, or bike riding.
These are most effective when done with fathers.
 
Tune-ups:
Mother needs regular tune-ups.
Compliments are both the cheapest
And most effective way to keep a mother purring contentedly.

If these instructions are followed consistently,
This fantastic creation and gift from God
That we call MOTHER should last a lifetime
And give good service and constant love
To those who need her most.

-- Author Unknown

 

Before I was a Mom

~Shared by Deann T., Knox, IN

Before  I was a Mom,
I  never tripped over toys
or  forgot words to a lullaby.
I  didn't worry whether or not
my  plants were poisonous.
I  never thought about immunizations.

Before I was a  Mom,
I  had never been puked on.
Pooped  on.
Chewed  on.
Peed  on.
I  had complete control of my mind
and  my thoughts.
I  slept all night.

Before  I was a Mom,
I  never held down a screaming child
so  doctors could do tests.
Or  give shots.
I  never looked into teary eyes and cried.
I  never got gloriously happy over a simple  grin.
I  never sat up late hours at night
watching  a baby sleep.

Before  I was a Mom,
I  never held a sleeping baby just because
I  didn't want to put her down.
I  never felt my heart break into a million  pieces
when  I couldn't stop the hurt.
I  never knew that something so small
could  affect my life so much.
I  never knew that I could love someone so  much.
I  never knew I would love being a Mom.

Before  I was a Mom,
I  didn't know the feeling of
having  my heart outside my body..
I  didn't know how special it could feel
to  feed a hungry baby.
I  didn't know that bond
between  a mother and her child.
I  didn't know that something so small
could  make me feel so important and happy.

Before  I was a Mom,
I  had never gotten up in the middle of the  night
every  10 minutes to make sure all was okay.
I  had never known the warmth,
the  joy,
the  love,
the  heartache,
the  wonderment
or  the satisfaction of being a Mom.
I  didn't know I was capable of feeling so  much,
before  I was a Mom



WHY GOD MADE MOMS

~Shared by Judy, Canada
 
Answers given by 2nd grade school children to the following questions:
Why did God make mothers?
1.  She's the only one who knows where the scotch tape is.
2.  Mostly to clean the house.
3.  To help us out of there when we were getting born.

How did God make mothers?
1.  He used dirt, just like for the rest of us.
2.  Magic plus super powers and a lot of stirring.
3.  God made my mom just the same like he made me.  He just used bigger parts.

What ingredients are mothers made of?
1.  God makes mothers out of clouds and angel hair and everything nice in the world and one dab of mean.
2.  They had to get their start from men's bones.  Then they mostly use string, I think.

Why did God give you your mother and not some other mom?
1.  We're related.
2.  God knew she likes me a lot more than other people's mom like me.

What kind of a little girl was your mom?
1.  My mom has always been my mom and none of that other stuff.
2.  I don't know because I wasn't there, but my guess would be pretty bossy.
3.  They say she used to be nice.

What did mom need to know about dad before she married him?
1.  His last name.
2.  She had to know his background.  Like is he a crook?  Does he get drunk on beer?
3.  Does he make at least $800 a year?  Did he say NO to drugs and YES to chores?

Why did your mom marry your dad?
1.  My dad makes the best spaghetti in the world.  And my mom eats a lot.
2.  She got too old to do anything else with him.
3.  My grandma says that mom didn't have her thinking cap on.

Who's the boss at your house?
1.  Mom doesn't want to be boss, but she has to because dad's such a goof ball.
2.  Mom.  You can tell by room inspection.  She sees the stuff under the bed.
3.  I guess mom is, but only because she has a lot more to do than dad.

What's the difference between moms and dads?
1.  Moms work at work and work at home and dads just go to work at work.
2.  Moms know how to talk to teachers without scaring them.
3.  Dads are taller and stronger, but moms have all the real power 'cause that's who you got to ask if you want to sleep over at your friends.
4.  Moms have magic, they make you feel better without medicine.

What does your mom do in her spare time?
1.  Mothers don't do spare time.
2.  To hear her tell it, she pays bills all day long.

What would it take to make your mom perfect?
1.  On the inside she's already perfect.  Outside, I think some kind of plastic surgery.
2.  Diet.  You know, her hair.  I'd diet, maybe blue.

If you could change one thing about your mom, what would it be?
1.  She has this weird thing about me keeping my room clean.  I'd get rid of that.
2.  I'd make my mom smarter.  Then she would know it was my sister who did it not me.
3.  I would like for her to get rid of those invisible eyes on the back of her head.


 
Parent's Poem

~Shared by Mary H., Montreal, Canada

Mothers, touch your children,
Fathers, hug them tight,
Let them know you love them
morning, noon, and night.

Put your arms around them,
hold them near to you,
Feel the beating of their hearts,
the life that you made new.

Roll around the floor with them,
tease and laugh and play,
Listen to what they'll tell you,
they have so much to say.

Take time to get to know them,
see the colors in their eyes,
Appreciate that person
that deep inside them lies.

Let them run their fingers through your hair
and down your face,
Fill their hearts with words of praise,
make home their favorite place.

Cuddle with them on the couch
and watch a TV show,
Sing with them or share a book
and help their world to grow.

Take a walk into the park,
hold each other's hand,
Smell the flowers, feed the ducks,
build castles in the sand.

Mothers, touch your children,
Fathers, hug them tight,
Show them what a gift they are,
to love them feels so right.

~by Kathie Davis~

WHITE SAUCE

Many a wonderful meal at my house has begun with a good white sauce. It can make or break a meal so I am sharing a good basic recipe with some variations from Southern Food About.com. Enjoy!

Basic Béchamel Sauce and Variations

White sauce and variations, including Mornay, mustard sauce, herb sauce, and more.

Ingredients:
2 tablespoons butter
1 cup heated milk
salt
white pepper
freshly ground nutmeg (optional)

Preparation:
Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste and add a little nutmeg, if desire. Makes about 1 cup of medium thick sauce.

Mornay Sauce
Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.

Velouté Sauce
Substitute chicken, beef, fish, or vegetable broth for the milk.

Herb Sauce
Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.

Cream Sauce
Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.

Mustard Sauce
Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.

Source: Diana Rattray, Southern Food  About.com Guide

A MOTHER'S VOCABULARY

~Shared by Jim D., WA

Amnesia: Condition that enables a woman who has gone through labor to make love again.

Dumbwaiter: One who asks if the kids would care for dessert.

Family Planning: The art of spacing your children the proper distance apart to keep you on the edge of financial disaster.

Feedback: The inevitable result when your baby doesn't appreciate the strained carrots.

Full Name: What you call your child when you're mad at him.

Grandparents: The people who think your children are wonderful even though they're sure you're not raising them right.

Hearsay: What toddlers do when anyone mutters a dirty word.

Impregnable: A woman whose memory of labor is still vivid.

Independent: How we want our children to be as long as they do everything we say.

Pow: The first word spoken by children with older siblings.

Puddle: A small body of water that draws other small bodies wearing dry clothes into it.

Show-Off: A child who is more talented than yours.

Sterilize: What you do to your first baby's pacifier by boiling it and to your last baby's pacifier by blowing on it

Top Bunk: Where you should never put a child wearing Superman pajamas.

Two Minute Warning: When the baby's face turns red and she begins to make those familiar grunting noises.

Verbal: Able to whine in words.

Whodunit: None of the kids that live in your house.

Weekend: When Dad gets to play golf while Mom catches up on the laundry, cleans the house, runs errands, etc.



How to Know You Are Ready for Parenthood

MESS TEST: Smear peanut butter on the sofa and curtains. Now rub your hands in the wet flower bed and rub on the walls. Cover the stains with crayons. Place a fish stick behind the couch and leave it there all summer.

TOY TEST: Obtain a 55-gallon box of Legos. (If Legos are not available, you may substitute roofing tacks or broken bottles.) Have a friend spread them all over the house. Put on a blindfold. Try to walk to the bathroom or kitchen. Do not scream (this could wake a child at night).

GROCERY STORE TEST: Borrow one or two small animals (goats are best) and take them with you as you shop at the grocery store. Always keep them in sight and pay for anything they eat or damage.

DRESSING TEST: Obtain one large, unhappy, live octopus. Stuff it into a small net bag making sure that all arms stay inside.

FEEDING TEST: Obtain a large plastic milk jug. Fill it halfway with water. Suspend from the ceiling with a stout cord. Get the jug swinging. Try to insert spoonfuls of soggy cereal (such as Fruit Loops or Cheerios) into the mouth of the jug while pretending to be an airplane. Now dump the contents of the jug on the floor.

NIGHT TEST: Prepare by obtaining a small cloth bag and fill it with 8 to 12 pounds of sand. Soak it thoroughly in water. At 8 PM begin to waltz and hum with the bag until 9 PM. Lay down your bag and set your alarm for 10:00 PM. Get up, pick up your bag, and sing every song you have ever heard. Make up about a dozen more and sing them until 4:00 AM. Set alarm for 5:00 AM. Get up and make breakfast. Keep this up for 5 years. Look cheerful.

PHYSICAL TEST (WOMEN): Obtain a large bean-bag chair and attach it to the front of your clothes. Leave it there for 9 mo. Now remove 10% of the beans.

PHYSICAL TEST (MEN): Go to the nearest drug store. Set your wallet on the counter. Ask the clerk to help himself. Now proceed to the nearest food store. Go to the head office and arrange for your paycheck to be directly deposited to the store. Purchase a newspaper. Go home and read it quietly for the last time.

CAR TEST: Forget the Miata and buy the mini van. And don't think you can leave it out in the driveway spotless and shining. Family cars don't look like that. Buy a chocolate ice cream bar and put it in the glove compartment. Leave it there. Get a quarter. Stick it in the cassette player. Take a family size bag of chocolate cookies. Mash them down the back seats. Run a garden rake along both sides of the car. There! Perfect!

CRAFT TEST: Get an egg carton. Using a pair of scissors and a can of paint, turn it into an alligator. Now get a toilet paper tube. Using only scotch tape and a piece of foil, turn it into a Christmas tree. Last, take a milk container, a ping pong ball, and an empty packet of CoCo Puffs and make an exact replica of the Eiffel Tower. Congratulations, you have just qualified for a place on the play group committee.

TELEVISION TEST: Learn the names of every character from 'Barney and Friends', 'Sesame Street', and 'Power Rangers'. When you find yourself singing, "I love you, you love me" at work, you finally qualify as a parent.

FINAL ASSIGNMENT: Find a couple who already has a small child. Lecture them on how they can improve their child's discipline, patience, tolerance, toilet training, and table manners. Suggest many things they can improve as well. Emphasize to them that they should never allow their children to run riot. Enjoy this experience. It will be the last time you'll have all the answers.



PREGNANCY Q & A:

~Shared by Jim D., WA

Q: Should I have a baby after 35?
A: No, 35 children is enough.

Q: I'm two months pregnant now. When will my baby move?
A: With any luck, right after he finishes college.

Q: What is the most reliable method to determine a baby's sex?
A: Childbirth.

Q: My wife is five months pregnant and so moody  that sometimes she's borderline irrational.
A: So what's your question?

Q: My childbirth instructor says it's not pain I'll feel during labor, but pressure. Is she right?
A: Yes, in the same way that a tornado might be called an air current.

Q: When is the best time to get an epidural?
A: Right after you find out you're pregnant

Q: Is there any reason I have to be in the delivery room while my wife is in labor?
A: Not unless the word "alimony" means anything to you.

Q: Is there anything I should avoid while recovering from childbirth?
A: Yes, pregnancy.

Q: Do I have to have a baby shower?
A: Not if you change the baby's diaper very quickly.

Q: Our baby was born last week. When will my wife begin to feel and act normal again?
A: When the kids are in college.

EGGS IN PURGATORY WITH ARTICHOKE HEARTS, POTATOES, AND CAPERS

Artichoke hearts and potatoes make for a heartier (and healthier) version of this old-school casserole.

4 servings

Ingredients

3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
2 teaspoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
1 8- to 10-ounce package frozen artichoke hearts, thawed, drained
2 garlic cloves, minced
1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
8 ounces red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons drained capers
8 large eggs
1/3 cup freshly grated Parmesan cheese

Preparation

Heat olive oil in heavy large skillet over medium heat. Add chopped onion, chopped thyme, and crushed red pepper; sprinkle lightly with coarse kosher salt and sauté until onion is tender and golden brown, about 10 minutes. Add artichokes and minced garlic; stir 1 minute. Stir in diced tomatoes with juice and bring to boil. Reduce heat; cover skillet and simmer 15 minutes to allow flavors to blend.

Meanwhile, cook potatoes in small saucepan of boiling salted water just until tender, about 8 minutes. Drain. Add potatoes and capers to tomato-artichoke sauce; cover and simmer 5 minutes. Season to taste with coarse salt and pepper.

DO AHEAD Tomato-artichoke sauce can be made up to 6 hours ahead. Cool slightly, then cover and refrigerate. Rewarm sauce before continuing.

Preheat oven to 375°F. Pour tomato-artichoke sauce into 13x9x2-inch glass baking dish. Using back of spoon, make 8 evenly spaced indentations in sauce for holding eggs. Crack 1 egg into each indentation in sauce (some of eggs may run together slightly in spots). Bake until egg whites and yolks are softly set, 12 to 16 minutes. Carefully remove baking dish from oven; sprinkle grated Parmesan cheese over and serve.

Nutritional Information - 1 serving contains the following:
Calories (kcal) 427.0 %Calories from Fat 52.0 Fat (g) 24.7 Saturated Fat (g) 6.1 Cholesterol (mg) 430.7 Carbohydrates (g) 32.0 Dietary Fiber (g) 5.7 Total Sugars (g) 10.0 Net Carbs (g) 26.3 Protein (g) 21.5

Source: Bon Apetit


SPEEDY SPAGHETTI ALFREDO

WW Recipe

1 pound spaghetti
1 pound broccoli florets (about two heads)
1 cup canned nonfat evaporated milk
1 teaspoon flour
1 cup grated Parmesan cheese

Cook spaghetti according to directions on package in large pot, omitting salt. During the last five minutes of cooking, add broccoli. Cook until tender.

Drain pasta and broccoli in colander. In the same pot, blend flour with milk. Cook until bubbly. Add cheese. Blend on low heat to melt cheese. Remove from heat and add pasta and broccoli. Toss. Serve hot.

Serves: 11
Points: 5 Per Cup


SEAFOOD DIP IN THE ROUND

Ingredients
1 C. mayonnaise
1 C. grated Parmesan cheese
1 can crab meat
1 can shrimp (1 C. fresh salad shrimp)
1 can artichoke hearts
1 sourdough round bread

Directions

Mix all ingredients together except bread. Cut top off the bread, hollow out center, and fill with dip. Bake at 350 degrees for about 20 minutes.


CHOCOLATE CHIP PECAN PIE

I had to cover rim of crust with foil during last 25 minutes of baling time.

4 eggs, beaten
1 cup sugar
1 cup light corn syrup
1 tsp. vanilla
½ cup butter, melted
1 cup chopped pecans
½ cup chocolate chips
1 10-inch unbaked pie shell

In a mixing bowl, beat eggs, sugar, corn syrup, and vanilla. Add butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell. Bake at 350 for 50-55 minutes, or until set.


MEATBALLS STROGANOFF

12 to 16 oz. pkg. frozen cooked meatballs
1 cup reduced sodium beef broth
4 oz. can sliced mushrooms, drained
8 oz. sour cream
2 Tbs. flour
1/2 cup milk
1 Tbs. Dijon mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley, optional

In large skillet, combine the meatballs, broth and mushrooms. Bring to a boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through. In small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley.

Makes 6 to 8 servings.


CREAMED CORN WITH BACON

1 small onion, finely chopped
1 Tbs. butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
2 Tbs. minced fresh parsley

In a large skillet, saute onion in butter for 3 minutes. Add corn, saute 1-2 minutes longer or until onion and corn are tender. Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

Source: Taste of Home, October/November 2008


PENNE GORGONZOLA WITH CHICKEN AND ROMA TOMATOES
(Like Johnny Carino's)

4 boneless skinless chicken breasts (preferably Italian-marinated)
1 lb penne pasta
1/2 cup to 1 cup butter
1 pint heavy cream
4 ounces Gorgonzola, crumbled
1/4 cup shredded Parmesan cheese
1 teaspoon nutmegs
2 Roma tomatoes, chopped

Grill or broil chicken breasts; slice into thin strips.

Cook pasta according to package directions. Toss with olive oil, return to pot.

While pasta and chicken are cooking, melt butter in medium saucepan, heat to boiling, stirring constantly, boil 1 minute.

Slowly add heavy cream, heat to a boil to reduce, stirring constantly. Boil for 2 minutes.

Reduce heat, add Gorgonzola, Parmesan and nutmeg. Stir until melted.

Serve sauce over noodles, top with chicken and chopped tomatoes.

Servings: 8

Source: RecipeLink.com



MUSHROOM ASPARAGUS QUICHE

SERVINGS 6-8  
PREP 20 min.
COOK 25 min.  
TOTAL 45 min.  

INGREDIENTS
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and rubbed sage

DIRECTIONS
Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.

In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.

Bake at 375° for 25-30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting.

Yield: 6-8 servings.

Source: Taste of Home


BROILED STEAK WITH SHALLOT-CREAM SAUCE

1/2 lb. New York strip steak, cut into 2 portions
1 tsp. butter
1 tsp. olive oil
1 shallot, minced
2 Tbs. sour cream
1/4 tsp. Worcestershire sauce
Dash of hot sauce (eg. Tabasco)

1. Prepare broiler (on high setting, if applicable). Broil steaks to desired degree of doneness, about 6-9 minutes per side.

2. Meanwhile, heat butter and oil in a saucepan over medium heat. Add shallot and cook until softened, about 4 minutes. Remove from heat and whisk in sour cream, Worcestershire sauce, and hot sauce.

3. Top steaks with shallot-cream and serve.

Side Suggestions: Parmesan Toast
Sprinkle 2 slices of whole wheat bread with grated Parmesan cheese and toast in a toaster oven or under the broiler until cheese browns. Serve meat and sauce over toast.

Side Suggestions: Sauteed Spinach with Feta
Heat 2 tsp. olive oil in a large nonstick skillet over medium-high heat. Add 1 minced garlic clove and cook 1 minute. Add 6 cups washed spinach and cook until wilted, about 6-8 minutes. Stir in 1/4 cup crumbled feta cheese and serve.

Source: beliefnet.com


FUDGE TRUFFLE CHEESECAKE

2 cups (12 oz. pkg.) semi-sweet chocolate chips
3 (8 oz.) pkgs. cream cheese, softened
14 oz. can sweetened condensed milk
4 eggs
2 tsp. vanilla
1 prepared chocolate cookie crumb crust

Heat oven to 300. In heavy saucepan, over low heat, melt chips, stirring constantly. In large bowl, beat cream cheese till fluffy. Beat in milk until smooth. Add melted chips and remaining ingredients. Pour into prepared crust. Bake 1 hour and 5 minutes, until center is set.


CREAMY HAM CASSEROLE

Chunks of smoky ham, florets of cauliflower (or broccoli), and mushrooms in a smooth creamy sauce flavored with cheddar. Serve on rice for a complete meal.

3 cups cauliflower florets, bite-sized
4 Tbs. butter or margarine
1/3 cup flour
2 cups milk
4 oz. cheddar cheese, diced
1/2 cup sour cream
3 cups ham cubes (1/2" cubes)
4 oz. can of mushrooms

Steam cauliflower until tender (don't overcook) and rinse with cold water. Melt butter in a large saucepan and stir in the flour until smooth. Add the milk slowly, stirring constantly. Cook and stir until mixture thickens. Add the cheese and sour cream and continue cooking until cheese is melting, stirring constantly. Add ham, mushrooms and cauliflower. To serve, place in a casserole dish and heat (in oven or microwave) until bubbling. Serve over hot cooked rice.


CRAB MEAT PASTA SALAD

2 boxes of cooked pasta (cooled)
1 packege of Immitation Crab Meat (chopped up)
3-4 heaping spoonfuls of Miracle Whip
2 stalks of Celery (chopped)
1 tbsp Dill Seed
Salt and Pepper To Taste

In a big bowl mix up all ingredients and then add salt and pepper to taste. If a little dry add more Miracle Whip. Let sit in the fridge overnight; it tastes much better the next day.


RANCH SHRIMP SALAD PITAS

1 cup cooked shrimp
1/2 cup chopped cucumber
1/2 cup sliced olives
2 tomatoes, chopped
1 cup Ranch salad dressing
Lettuce, shredded
3 pita pockets

1) Mix shrimp, cucumber, olives and tomatoes. Add salad dressing.

2) Stuff into pita pockets with lettuce.


CARROT-PINEAPPLE-RAISIN SALAD

2 Tbsp Raisins
1 Tbsp Cider Vinegar
1 C Carrots -- coarsely shredded
1/2 C Pineapple Chunks In Juice -- drained
2 Tbsp Pineapple Juice -- unsweetened
dash Ground Cinnamon
dash Ground Nutmeg

1) Combine raisins and vinegar in a med. bowl; let stand 15 min.

2) Add carrot and pineapple tidbits; stir well.

3) Combine pineapple juice, cinnamon, and nutmeg; pour over carrot mixture, and toss well.

4) Cover and chill.


HOT ARTICHOKE CROSTINI

1 baguette
1 cup mayo
1 cup grated Parmesan cheese
2 garlic cloves, minced
1- 14 oz can artichoke hearts, drained & chopped

Preheat oven to 400F. Slice bread into appox. 36-1/4" slices. Place slices on foil lined baking sheet. Bake for for 5 minutes until lightly brown. Combine mayo, cheese, garlic & artichoke hearts. Spread on the bread slices. Bake at 400F for 5 minutes or until cheese melts. Garnish with some chopped green onions, diced tomatoes or crumbled bacon.

Source: joycesfinecooking.com



DEVILED CRAB AND CHEESE BISCUIT CUPS

You'll be the belle of the next party when you serve an elegant appetizer that blends cream cheese and crab in a delicate biscuit cup.

Prep Time: 35 Min
Total Time: 55 Min
Makes: 16 servings

INGREDIENTS:
3/4 cup whipped cream cheese spread (from 8-oz container)
1 tablespoon fresh lemon juice
1 teaspoon red pepper sauce
1/4 cup finely shredded mild Cheddar cheese (1 oz)
2 tablespoons chopped green onions (2 medium)
1 teaspoon paprika
1/2 cup Progresso® garlic herb bread crumbs
3 cans (6 oz each) white crabmeat, well drained
1 cup chopped celery
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
2 tablespoons chopped fresh parsley

DIRECTIONS:
1. Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray.

2. In small bowl, mix cream cheese, lemon juice, pepper sauce, Cheddar cheese, onions, paprika, bread crumbs, crabmeat and celery until well blended.

3. Separate dough into 8 biscuits; then peel in half to make 16 biscuits. Press or roll each into 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up side, forming 1/4-inch rim over edge of cup. Place 2 tablespoons crab mixture in bottom of each muffin cup.

4. Bake 12 to 15 minutes or until filling is set and edges of biscuits are golden brown. Sprinkle each with chopped parsley; lightly press into filling. Remove biscuit cups from pan; serve immediately.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:
1 Serving: Calories 170 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 1 1/2g); Cholesterol 35mg; Sodium 470mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 3g); Protein 9g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 6%; Iron 6%
Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Lean Meat; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Not feeling crabby? Substitute 2 cups chopped cooked shrimp for the crabmeat.

Source: Pillsbury


AMISH POTATO FRITTERS

1 cup mashed potatoes
1 egg
4 rounded Tbsp. flour
1/2 tsp. baking powder
1 tsp. salt
1/4 cup milk

Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side.

Serves 4-6.


SAUSAGE MUSHROOM BREAKFAST CASSEROLE

INGREDIENTS
2 1/4 cup seasoned croutons
1 1/2 lb. bulk pork sausage
4 eggs, beaten
2 1/4 cup milk
1 can cream of mushroom soup
1 can sliced mushrooms (4 oz.) drained
3/4 teaspoon dry mustard
2 cups grated cheddar cheese
Cherry tomatoes, halved
Parsley sprigs

DIRECTIONS
Spread croutons in a lightly greased 9"x13" dish; set aside. Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons.

Combine eggs, milk, soup, mustard and mushrooms. Mix well and pour over sausage. Cover and refrigerate at least 8 hours or overnight.

Remove from refrigerator; let stand 30 minutes. Bake uncovered at 320 degrees for 50-55 minutes. Sprinkle cheese on top and bake 5 minutes or until cheese is melted.

Garnish with cherry tomatoes and parsley.

Serves 8-10


BUTTERMILK CORN MUFFINS

1 c flour
3 T sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c yellow or white cornmeal
1 egg well beaten
2/3 c buttermilk
1/4 c vegetable shortening, melted

Mix flour, sugar, baking powder, soda and salt. With a wire whip stir in cornmeal. Mix egg and buttermilk; add all at once to flour mixture. Stir with a fork until liquid is absorbed; stir in shortening.

Grease medium size muffin cups, filling each 2/3 full. Bake 400° 20 minutes or until golden.

Serve hot.

Note: if you don't have buttermilk, stir 1 tsp white vinegar into 2/3 c milk and let stand 10 minutes


MANDARIN BEEF

2 pounds sirloin steak, cut in thin strips
2 green peppers, large chunks
1 can water chestnuts
1 can bean sprouts
1 cup frozen or fresh pea pods
1 T. cornstarch with 1/4 Cup water
2 T. corn oil or peanut oil
1/2 tsp. garlic powder
1/2 tsp. ginger
1/8 tsp. pepper
1/2 tsp. sugar
1 tomato quartered

Place oil in fry pan or wok about 350 to 380 degrees. Add beef and dry seasonings. Stir and fry quickly.

Simmer and add soy sauce and sugar. Cook, covered, about 5 minutes.

Add tomato, peppers, bean sprouts and water chestnuts and pea pods. Bring to a boil and cook 5 minutes.

Combine cornstarch and water; add to beef mixture. Cook, stir until sauce is thickened

Serve over Chinese noodles or rice.


GENERAL TSO'S CHICKEN

Make sauce and refrigerate until needed:
1/2 cup cornstarch
1/4 cup water
1-1/2 tsp. minced fresh garlic
1-1/2 tsp. minced fresh ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup Sherry (I have used a white wine before as well)
1 can condensed chicken broth

Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

Meat:
3 lbs. boneless, skinless chicken, cut into chunks
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
2 cups sliced green onions
8 small dried hot peppers, seeds removed (Get these the produce section in a grocery store)

Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.

Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers (reusing them at this point..), and stir fry about 30 seconds. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly.

Serve with fried or steamed rice.

This does not reheat well, so eat in one sitting.


YUMMY BANANA PUDDING CAKE

1 pkg. yellow cake mix (18.oz.)
1 small pkg. instant banana pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
1 cup mashed bananas

GLAZE:
2 cups powdered sugar
2 Tbs. milk
1 tsp. vanilla extract
1/2 cup chopped walnuts, or pecans

Heat oven to 350. Grease and flour a 10 inch bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed bananas. Beat on LOW until blended. Scrape bowl and beat another 4 minutes on medium. Pour batter in prepared pan. Bake in preheated oven for 50 to 55 minutes or until cake tests done. Let cake cool in pan for 10 minutes. After 10 minutes turn cake out and cool on wire rack.

GLAZE: In small bowl combine confectioners sugar, milk and vanilla. Whisk until smooth and drizzle on cake in a zig zag motion. Sprinkle nuts over wet icing.

Serves 16


EASY TACO BAKE

Ingredients:

1 pound ground beef
1 onion, chopped
3/4 cup water
1 pkg. (1 2/4 ounces) taco seasoning
1 can (15 ounces) tomato sauce
1 package (8 ounces) shell macaroni, uncooked
1 can (4 ounces) mild chopped green chilies
2 cups mild shredded Cheddar cheese

Method:

In large skillet, brown ground beef and onion; drain fat. Add water, taco seasoning and tomato sauce; mix. Simmer 20 minutes.

Transfer to Crockpot. Stir in macaroni and chopped green chilies. Cover and cook on low for 6-8 hours or high for 3-4 hours.

In last 30 minutes of cooking, top with cheese.


COKE ROAST

This reheats well and makes for great leftovers (sandwiches, burritos, etc.).

3 to 4 lbs. lean beef roast (arm, shoulder, etc.)
1 envelope dry onion soup mix
2 cubes/tsp beef bouillon
16 oz. (2 cups) Coca Cola (diet won't work)
3 Tbs cornstarch
1/3 cup water

Place roast in crockpot. Sprinkle with soup mix and a little black pepper. Pour Coca Cola over all and drop in bouillon. Cover and cook on low all day or overnight. About 30 min. before serving, break apart roast with fork; increase heat to high. In a small dish, dissolve cornstarch in water. Stir cornstarch mixture into roast juices, cover, and continue to cook until thickened, about 15-20 minutes. Serve stuffed in baked potatoes, or spoon over toast, cooked noodles, or cooked rice. Reheats well.



EASY, HOMEMADE FOCACCIA BREAD

From Chef Anne Burrell (Food Network).

1-3/4 cups warm water
1 package active dry yeast
1 Tablespoon sugar
5 cups all purpose flour, plus additional for kneading
1 Tablespoon kosher salt, plus more for sprinkling
1 cup extra-virgin olive oil, divided

Combine the warm water (by warm I mean body temperature, you should be able to place your finger in the water and not get burned and it should not feel cold), yeast and sugar in a small bowl.  Put the bowl in a warm (not hot or cool) place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 Tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed.  Once the dough has come together, continue to knead for 5-6 minutes on medium speed until it becomes smooth and soft.  Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it a couple of times, sprinkling with flour.  The dough is a "more tacky" kind of dough so rolling it around in some flour a few times until you can handle it is normal.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl.  Cover it with plastic wrap and put it in a warm place until the dough has doubled in size (as shown), 1 to 2 hours.

Coat a jelly roll pan (it must have sides) with the remaining 1/2 cup olive oil.  Do not worry that this is an excessive amount of oil, focaccia is an oily crusted bread, which is why it is so good.  The oil will be sucked up into the bread during baking, making it delicious.

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan.  Turn the dough over to coat the other side with the olive oil.  Continue to stretch the dough to fit the pan (it will eventually go into place).  As you are doing so, spread your fingers out and make finger holes all the through the dough.  It sounds strange but when the dough rises again it will create the characteristic craggy looking focaccia.  If you do not make the actual holes in the dough, the finished product will be very smooth.

Put the dough in a warm place until it has doubled in size, about 1 hour.  While the dough is rising a second time, preheat the oven to 425o F.

Liberally sprinkle the top of the focaccia with some coarse salt and lightly drizzle a little oil on top.

Bake the dough until the top of the loaf is golden brown, about 20-30 minutes.  It does brown fast towards the end so keep your eye on it.  Remove the focaccia from the oven and resist every urge to tear into it immediately.  Let it cool keeping the steam inside and intact, leaving you with a very moist bread.  Carefully remove from the jelly roll pan whole after it has been out of the oven for 10 minutes.

Permalink: Noble Pig


BEEF & MUSHROOM CRESCENTS

1 lb. lean ground beef
2 packages refrigerated crescent rolls (8 rolls each package)
1 cup finely chopped mushrooms
1/4 cup chopped green onions
2 Tbsp. olive oil
1/2 tsp. thyme
1/4 tsp. dry mustard
1/4 cup sour cream

Preheat oven to 375F (or as directed on crescent roll packages).

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, or until no longer pink, breaking up into crumbles. Remove beef with slotted spoon. Drain drippings from skillet. Add olive oil to skillet and saute mushrooms and onions, over medium heat, for 2 minutes. Add thyme and dry mustard; simmer an additional 2 minutes. Add cooked ground beef to skillet and stir in sour cream.

On a lightly greased baking pan, unwrap crescent rolls. Add approximately 2 Tbsp. of beef mixture to widest end of dough and roll as directed on packages.

Bake at 375F for 8 to 10 minutes, or until rolls are golden brown.


BOSTON CALZONE

1 frozen bread dough
1/2 lb. pepperoni, sliced paper thin
1/2 lb. American cheese, sliced paper thin
1/2 green or red pepper, chopped fine
1/2 med. onion, chopped fine
1/2 pkg. frozen chopped spinach

Grease large bowl and place frozen dough in bowl, cover with towel. Put in warm dark spot for 6 to 8 hours. Dough will rise. Roll out dough and spread chopped veggies on dough. Sprinkle drained chopped spinach on top of veggies. Place thin sliced pepperoni on top of veggies, then place thin sliced cheese on top of everything. Now roll the dough tightly.

Place rolled calzone on a greased cookie sheet. Brush the yolk of 1 egg over calzone, poke holes in top and bake at 350 degrees for 30 minutes. Wait 10 minutes and slice on an angle.


CRISPY ONION CHICKEN

"My family loves chicken...and I'm always trying new ways to prepare it. This golden brown chicken with its crunchy french-fried onion coating is great with rice, baked potatoes, macaroni salad or potato salad."

TIME: Prep: 10 min. Bake: 30 min.

Ingredients:
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (6 ounces) cheddar or original french-fried onions, crushed
4 boneless skinless chicken breast halves

Directions:
In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, add 1/2 cup-fried onions. Dip chicken in the butter mixture, then coat with onions.

Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear.

Yield: 4 servings.

Source: Taste of Home


CHEESY SHRIMP AND RICE

1 Tbs. oil
1 lb. frozen large shrimp, thawed, peeled and deveined
2 cups low-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) Philadelphia cream cheese spread
1-1/2 cups instant white rice, uncooked
2 cups frozen broccoli florets, thawed

1. Heat oil in large skillet on medium-high heat. Add shrimp; cook 3 minutes on each side or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.

2. Add broth and cream cheese spread to skillet; stir until well blended. Add rice; mix well. Cover. Reduce heat to low; cook 5 minutes.

3. Stir in broccoli and shrimp; cook an additional 5 minutes or until liquid is absorbed and broccoli is heated through.

Jazz It Up:
Stir in 3 slices cooked and crumbled Oscar Mayer Bacon just before serving.

Source: Kraftfoods.com


HONEY-ROASTED RED POTATOES

1 pound red potatoes,quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey (I only use honey from OhioHoney.com!)
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Preheat oven to 375 degrees. Lightly coat an 11x7 inch baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Bake in the preheated 375 degrees oven for 35 minutes or until tender, stirring halfway through the cooking time.


STUFFED CABBAGE ROLLS

1 lb. hamburger (ground beef)
1 lb. pork sausage
1/3 cup uncooked instant rice
1 medium onion, chopped
Salt and pepper, to taste
1/8 tsp. garlic salt
15 oz. can tomato sauce
1 tsp. sugar
1/2 tsp. lemon juice
1 Tbs. cornstarch
1 Tbs. water
12 cabbage leaves

1. Cover cabbage rolls with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Mix hamburger, pork sausage, rice, onion, salt, pepper, garlic salt and 1/2 of tomato sauce. Place hamburger mixture in each cabbage leaf, roll up, tucking all sides under. Place cabbage rolls seam side down in ungreased baking dish.

2. Mix remaining tomato sauce, sugar and lemon juice. Pour over cabbage rolls. Cover and bake at 350 for 45 minutes. Mix cornstarch and 1 Tbs. water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, boil 1 minute. Serve sauce over cabbage rolls.

Source: The TexasCook


CROCKPOT CARNITAS

2-1/2 lb. pork tenderloin
1 lime (juice and zest)
1 orange (juice and zest)
3 cloves of garlic, roughly chopped
2 Tbs. cumin
Salt and Pepper to taste
Lime quarters for each serving

Zest and then juice the citrus right in to the crock pot. Add chopped garlic and cumin and mix well. Sprinkle tenderloin with salt and pepper and cut it to fit, if necessary. Cook on low for 8-9 hours. Cut and remove strings from tenderloin, and shred the meat with two forks, mixing in whatever liquid there is. Serve with tortillas, beans, corn, guacamole, shredded cheese, cilantro, etc. and/or over rice.



OLD-SCHOOL KING RANCH CHICKEN CASSEROLE

Ingredients:
1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder

Method:
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese.
6. Bake uncovered for half an hour or until brown and bubbling.

Source: Homesick Texan


MASHED POTATOES WITH CREAM CHEESE AND CHIVES

2-1/2 lbs. small red potatoes or baby Yukon gold potatoes, large ones halved and small ones left whole
1/2 cup cream or half-and-half
8 oz. cream cheese
10 chives, finely chopped

1. Place the potatoes in a large pot with cold water. Once the water comes to a boil, add a generous amount of salt. Boil until the potatoes are tender when pierced with a fork, about 10-12 minutes.

2. Drain the potatoes and return them to the hot pot to let them dry out a bit. Mash the potatoes with cream or half-and-half, cream cheese, chives, salt and pepper.

Yield: 4 servings.

Source: Aired on November 15, 2006, rachaelrayshow.com


HONEY AND NUT BREAD

3/4 cup buttermilk
2/3 cup chopped pecans or nuts of choice
1 egg
1 cup honey (I only use honey from OhioHoney.com!)
2 tablespoons butter
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups all purpose flour

Add all ingredients except egg and milk together in a bowl. Then beat buttermilk and egg together. Add buttermilk and egg mixture to bowl and stir well. Pour in greased bread pan at 325 degrees for 40 minutes. Check with a knife in the center to see if the bread is done. If knife does not come out clean, bake bread for 5 more minutes and then check again.


PHILLY BURGERS
 
2 Tbsp Worcestershire sauce, divided
4 tsp Dijon mustard, divided
1 can French-fried onions, divided
1 pound ground beef
1 (3 oz) pkg cream cheese, softened
1/4 cup chopped mushrooms
1 tsp dried parsley flakes
4 kaiser rolls

1) In a large bowl, combine 1 Tbsp Worcestershire sauce, 3 tsp mustard, and half the onions. Crumble beef over mixture. Mix well. Form into four patties

2) Grill, covered, over medium heat or broil 4 inches from the heat for 6 - 9 minutes on each side or until no longer pink.

3) Meanwhile, in small bowl, combine the cream cheese, remaining Worcestershire sauce, mushrooms, mustard, and parsley. Spread the cheese mixture on cooked patties and top with reserved onions. Grill or broil 30 seconds longer or until the onions are crisp-tender. Serve on kaiser rolls.


QUICK N EASY RISOTTO

2 T. olive oil
1 C. chopped mushrooms
1/3 C. chopped onion
1 C. rice, uncooked
2 1/2 C. chicken broth
3/4 C. Parmesan cheese, divided
1/4 C. milk

Heat oil in skillet on medium heat. Add mushrooms and onion. Cook and stir 5 minutes or until tender. Stir in rice & water. Bring to a boil, cover. Reduce heat to low. Simmer 20 minutes or until rice is tender. Stir in 1/2 C. of the cheese and milk. Serve with remaining cheese.


COCONUT-PECAN UPSIDE DOWN CAKE

1 stick butter, softened
1/2 cup dark brown sugar
1/2 cup shredded coconut
2/3 cup chopped pecans
1/2 cup semi-sweet chocolate morsels
2 Tbsp. milk
1 cup flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/3 cup water
1 egg, beaten

Preheat oven to 350. Melt 4 Tbsp. of butter in small saucepan. Remove from heat. Stir in brown sugar, coconut, pecans, chocolate morsels, and milk. Blend well. Spread mixture evenly in bottom of 9" round cake pan. Set aside. Stir together flour, sugar, baking powder, and salt in mixing bowl. Add remaining butter, vanilla, water, and egg. Beat batter until smooth. Pour over coconut-pecan mixture in pan and bake for about 30 minutes or until toothpick comes out clean. Cool 5 minutes and turn out on plate.


APPLE, PECAN AND GORGONZOLA SIDE SALAD

2 granny apples sliced
2 tablespoons toasted chopped pecans
2 tablespoons crumbled Gorgonzola cheese
1/2 cup Italian salad dressing & recipe mix, prepared with balsamic vinegar

Arrange apples on 4 salad plates. Sprinkle with pecans and cheese. Top with dressing.


COCA COLA SALAD

This is simple but very, very tasty!

2 3-oz boxes cherry jello
1-1/2 cups boiling water
2 cups Coca-Cola
1 cup pecan pieces
1 med. can crushed pineapple w/juice

Dissolve jello in boiling water. Add coke, pecans and undrained pineapple. Chill and serve.



PEPPERCORN STEAKS

Peppercorn rubbed rib eye steaks sauteed to temperature and served with a rich cream sauce with green onion (see my note).
 
Ingredients:
6 tsp whole peppercorns
4 rib-eye steaks (6 oz. each)
3 Tbs canola oil
3 tsp butter
2 Tbs chopped green onion
1/2 C dry white wine or chicken broth
1/2 C whipping cream

Directions:
1. Crush peppercorns w/a mallet or heavy saucepan. Press crushed peppercorns evenly over both sides of each steak. Heat oil in a large skillet over med-high heat until almost smoking

2. Add steaks to skillet. Cook for 3 min. per side for med. Remove steaks to a serving platter; keep warm. Drain fat from skillet. Add 2 tsp butter and green onions to skillet.

3. Saute green onions over med. heat until tender, about 4 min. Add broth. Simmer over low heat, stirring frequently, for about 5 min. or until liquid is absorbed.

4. Stir whipping cream into skillet. Simmer, stirring continually, with a wire whisk for 1 min. Add remaining butter, whisk until melted. Pour sauce over steaks. Serve immediately.

Number of Servings: 4

Note: I doubled the sauce ingredients listed, yum!

Source: My adaptation of a recipe found on Better Recipes


MARSALA CHICKEN FLORENTINE

4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
salt and pepper to taste
1 tablespoon dried oregano
2 tablespoons olive oil
3/4 cup butter
3 cups sliced portobello mushrooms
3/4 cup sun-dried tomatoes
1/2 cup packed fresh spinach
1 cup Marsala wine

Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano. In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm. In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.


BROCCOLI CORNBREAD

Serving: Serves: 6
Cook Time: 10 minutes
Total Time: 30 minutes

1 1/2 cups self-rising cornmeal
1 (10-oz.) package of chopped broccoli, thawed
4 eggs, slightly beaten
1 medium onion, chopped
1 cup grated sharp cheddar cheese
1/2 cup or 1 stick margarine, melted

In a large bowl, mix cornmeal and broccoli and toss together. Add other ingredients and mix well.

Grease a two-quart casserole dish and pour in the mixture. Bake in a preheated oven at 400 degrees F. until golden brown, about 20 minutes.


WHISKEY SAUSAGE

5 pounds smoked sausage -- sliced-2" pieces
2 cups brown sugar
2 cups ketchup
4 ounces whiskey

Mix sugar, ketchup and whiskey. In a crock pot, layer with sausage, sauce, sausage, sauce etc. Cook overnight on low.


EASY PEANUT BUTTER PIE

8 oz. tub of Cool Whip
1 cup peanut butter
1 Tbs. vanilla extract 
1-1/2 pkgs. cream cheese (12 oz. total)
3/4 cup of regular white sugar

Blend well. Put into one Oreo cookie crust.  Chill for an hour in the fridge and serve.

Is good topped with heath bits, or Reeses Peanut Butter Cookie pieces... chocolate syrup, oreo cookies, etc.


CHICKEN PARMESAN RING

1 lb boneless, skinless chicken breasts, cut in 1" cubes
1 Tbls olive oil
1 small onion, chopped finely
1 clove garlic, finely diced
1 cup spaghetti sauce
1/2 lb mozzarella cheese, grated
2 cans crescent rolls, keep refrigerated until needed.

Preheat oven to 350 degrees farenheit. Saute chicken in olive oil with the onions and garlic until the chicken is no longer pink and the onions are translucent. Add spaghetti sauce and mozzarella; mix well. Take one can of crescent rolls out of the fridge and open it. leaving an open circle in the middle, place crescent triangles in a circle with the points radiating out making a sun pattern overlapping edges slightly. Take 2nd can of crescents out of refrigerator and place crescent triangles between the angles of the other triangles so that it now resembles a star with 16 points. Mound chicken mixture around the inner ring and pull points over the mixture to encase in pastry. Bake for 25 minutes or until golden brown.


GRILLED PARMESAN TILAPIA FILLETS

You can use this recipe with any kind of fillets - catfish works quite well, for example. However, my family simply loves the tilapia.

Ingredients
3 tilapia fillets (6-8 ounces each), rinsed thoroughly with water
1/2 cup grated Parmesan
1 cup mayonnaise (I've tried other things, but there's no substitute - this just works)
4 tablespoons lemon juice
4 tablespoons margarine or butter

Directions
Mix the Parmesan, the mayonnaise, and half of the lemon juice, and soften the butter/margarine. Dip the tilapia fillets in the butter, then the remaining lemon juice. Grill them over high heat for 6 minutes, flipping halfway through. Flip again, then spread the lemon-Parmesan sauce on top. Grill for 3 more minutes until the sauce turns golden brown. Serve!


KILLER POTATO CASSEROLE

1/4 cup minced onion
3 T. powder garlic
16 oz. Cheddar Cheese, shredded
30 oz. Frozen Southern Hash Browns
10.5 oz. Cream of Mushroom Soup
2 cups sour cream
1/4 lb. butter, melted
Salt and Pepper, to taste

Mix all. Put into 9"x13" greased casserole dish. Bake 30 minutes at 350 degrees, covered. Cooked uncovered for 15 minutes.


COLD SPAGHETTI SALAD

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Servings: 12

"A zesty pasta salad with pepperoni, mushrooms, green olives, and tomatoes. Ready to eat right away, or even better marinated overnight."

Ingredients:
1 pound thin spaghetti
1 (8 ounce) bottle Italian salad dressing
1/4 cup red wine vinegar
1 small red onion, chopped
1 (8 ounce) package pepperoni sausage, chopped
1 (4 ounce) jar sliced mushrooms
1 (16 ounce) can Italian-style diced tomatoes, drained
1 (3 ounce) jar sliced green olives, drained
1/4 (2.62 ounce) bottle salad seasoning ("toppers") mix
2 cups shredded Parmesan cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.

2. Pour the salad dressing and vinegar over the noodles, and mix well. Add the onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix, and Parmesan cheese and stir until well combined. Serve at room temperature, or cover and refrigerate for several hours, or overnight.



CHOCOLATE-PEANUT BUTTER COOKIE TREATS

Prize-Winning Recipe 2009! Here's a must-try cookie treat that's reminiscent of a favorite sweet cereal snack with chocolate, peanut butter and powdered sugar.

Prep Time: 50 min
Total Time: 1 hour 25 min
Makes: 3 dozen cookies

Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Coating
1 cup semisweet chocolate chips (6 oz)
1/4 cup butter or margarine
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar

1. Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

2. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.

3. Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on High 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla.

5. Place 1 1/2 cups powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3 of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.

Nutrition Information:
1 Cookie: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 90mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 13g)
Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2%
Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Source: The Betty Crocker® Kitchens


MARINATED CRAB SALAD

Ingredients:
1/4 cup olive oil
3 tablespoons white wine vinegar
1 1/4 tsp. salt
3/4 tsp. black pepper
1/4 tsp dry mustard
1/16 tsp ground thyme
1/4 basil
1 tbs fresh minced parsley
1 1/4 cup chopped onion
1/8 tsp sugar
2 tbs lime juice
1 pound crab meat

Cooking Instructions:
Combine all ingredients except the crab meat in a stainless steel or porcelain bowl. (Marinades develop a metallic taste in most other materials.) Mix thoroughly, then add the crab meat. Toss gently with a fork until thoroughly mixed and moistened. Cover with plastic bowl & refrigerate for at least 4 hours...or overnight. Continue to mix at intervals. Serve well chilled.

Serves 4. (Will last up to 5 days in refrigerator)


STRAWBERRY FRIED PIES

2 cups fresh strawberries, mashed
3/4 cup sugar
1/4 cup cornstarch
15 oz. pkg. refrigerated pie crusts
vegetable oil
powdered sugar

Combine first 3 ingredients in a saucepan. Bring strawberry mixture to a boil over medium heat. Cook, stirring constantly, 1 minute or until thickened. Cool completely. Unroll 1 pie crust and press out fold lines; cut into 9 circles with a 3-inch round cutter. Roll circles to 3 1/2-inch diameter; moisten edges with water. Spoon 2 teaspoons strawberry mixture in the center of each circle; fold over, pressing edges to seal. Repeat with remaining pie crust and strawberry mixture. Place pies in a single layer on a baking sheet, and freeze at least 1 hour. Pour oil to a depth of 1 inch into a large heavy skillet; heat to 350°. Fry pies, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar.

Makes 18 pies.


CRUSTLESS QUICHE

1 1/4 cups Milk
3 Eggs
1/2 cup Biscuit Mix
3 tablespoons Butter
Dash Cayenne pepper
Dash Garlic powder
Dash Salt and pepper
1 cup Grated sharp cheese
4 oz Sliced mushrooms
2 Green onions, chopped
1 cup Diced ham, bacon, or shrimp

Preheat oven to 350 degrees. Combine the first seven ingredients in food processor and mix well. Turn into a greased, deep 9 inch or 10 inch pie plate. Mix together the cheese, mushrooms, onions and meat. Sprinkle the mixture over the egg mixture, poking the meat mixture down into the egg mixture with a knife. Bake until top is golden, about 45 minutes. Let stand 10 minutes before serving.

Serves 8.

Based on individual serving:
Calories: 280
Total Fat: 7 g
Carbohydrates: 50 g
Protein: 3 g


CHICKEN DIVAN

2 10-ounce packages broccoli spears
2 cups sliced cooked chicken
2 cans condensed cream of chicken soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/2 cup shredded Cheddar cheese
1/2 cup soft bread crumbs, tossed with 1 tablespoon melted butter

Cook broccoli in a small amount of boiling water until crisp-tender; drain. Arrange the broccoli spears in a greased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Arrange chicken over the broccoli spears. Combine the soup with mayonnaise, lemon juice, and curry powder; pour over all. Sprinkle with shredded cheese, and then top with buttered bread crumbs. Bake, uncovered, at 350° for 25 to 30 minutes, until heated through.

Note: Can use sliced cooked turkey in place of chicken.

Serves 6.


ARTICHOKE SAUCE WITH LINGUINI

Serving: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

1/2 cup olive oil
1/2 cup butter
2 tablespoons flour
2 cups chicken broth
2 cloves minced garlic
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
For garnish: capers, chopped fresh parsley and sliced black olives
16 ounces linguini

Cook oil, butter, flour and chicken broth until it thickens. Add garlic, artichoke hearts, lemon juice and cheese. Continue cooking until flavors blend, about 5 minutes. Add capers and parsley.

To cook the linguini: Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon olive oil and 2 teaspoons salt. Add the linguini and keep boiling until tender but firm (al dente), 8 to 10 minutes, or as directed on package. Drain pasta and immediately toss with artichoke sauce. Sprinkle each dish with olives.

Based on individual serving.
Calories: 508
Total Fat: 28 g
Carbohydrates: 52 g
Protein: 12 g

Source: Essential Vegetarian Cookbook


MARMALADE CHICKEN

2 pounds boneless skinless chicken breasts
1 cup orange marmalade
2 cups dry herbed seasoned stuffing
1/2 cup melted margarine or butter

Preheat oven to 400 degrees F.

Spread chicken pieces with marmalade (the more you use the sweeter it will be, so spread according to taste). Coat with stuffing.

Place in a greased 2-quart casserole dish. Drizzle top with margarine or butter. Bake for 30 minutes until brown and crispy.


CHEDDAR-ONION MASHED POTATO BAKE

3 C. mashed potatoes
1 C. sour cream
1/4 C. milk
1/4 t. garlic powder
1 1/3 C. French's fried onions
1 C. shredded cheddar cheese

Combine the first 4 ingredients. Spoon 1/2 of the mixture into a buttered 2 quart casserole. Sprinkle with 2/3 C. of the fried onions and 1/2 of the cheese. Top with the remaining potato mixture. Bake for 30 minutes at 350°F. Top with remaining fried onions and cheese. Bake 5 minutes or until onions are golden.


CHICKEN A LA VERNA

2 cups uncooked rice
1 chicken, cut up and skinned
2 cups orange juice
1 can cream of mushroom soup
1 pkg. dry onion soup mix

Put rice in bottom of pan. Place chicken over rice. Mix soup and orange juice with onion soup mix. Pour over chicken and rice. Cover tightly and bake at 325 for 2-1/2 hours.

Source: Women's Circle Home Cooking, November 1980


SAVORY PULL-APART BREAD

Prep Time: 30 min
Total Time: 50 min
Makes: 6 servings

10 sun-dried tomato halves, (not packed in oil)
2 cups Original Bisquick® mix
1 package (8 ounces) feta cheese, coarsely crumbled
3/4 cup milk
3/4 cup roasted red bell peppers, from 7-ounce jar, drained and finely chopped
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 garlic clove, finely chopped
2 tablespoons olive or vegetable oil

1. Heat oven to 425°F. Grease square pan, 9x9x2 inches. Cover dried tomatoes with boiling water. Let stand 10 minutes; drain. Finely chop tomatoes. 

2. Mix Bisquick mix, tomatoes, half of the cheese and the milk in medium bowl until dough forms. Mix remaining cheese, the bell peppers, oregano, basil, garlic and oil in small bowl. Drop half of the dough by tablespoonfuls closely together in irregular pattern in pan. Spoon half of the cheese mixture over dough. Drop remaining dough over cheese mixture. Top with remaining cheese mixture. 

3. Bake about 20 minutes or until golden brown. Serve warm. 

Variation: Add 1/4 cup chopped Kalamata olives with the cheese mixture used to top the bread for even more Mediterranean flavor.

Simplify: Put those kitchen scissors to work! First “snip” the fresh herbs, then cut up the roasted red bell pepper.

Nutrition Information:
1 Serving: Calories 330 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 8 g); Cholesterol 35 mg; Sodium 1060 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 10 g
Exchanges: 2 Starch; 1 High-Fat Meat; 1 1/2 Fat

Source: Bisquick Recipes


FURR'S CAFETERIA BILLIONAIRE PIE

This one is so easy and so good.

1 can sweetened condensed milk
1 large carton nondairy whipped topping
1 (20 ounce) can crushed pineapple, drained
1 can cherry pie filling
1/2 cup chopped pecans
2 graham cracker crusts

Blend condensed milk and whipped topping together. Add drained pineapple, cherry pie filling and pecans. Mix well. Pour into pie crusts and refrigerate until completely chilled. May be topped with whipped cream and cherries.

Makes two pies.


RED GRAPE SALAD

1 1/2 lbs. seedless red grapes
1 pkg. (8 oz.) cream cheese, softened
1 cup brown sugar
1 cup sour cream

Wash grapes well; set aside to drain. Combine softened cream cheese, brown sugar, and sour cream; mix together. Pour over grapes and chill about 2 hours.

Notes: Very good recipe; very delicious.

Servings: 6-8



PORTOBELLO MUSHROOM LASAGNA

Yield: 6 servings

Ingredients

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (1 1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

Directions

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Source: Ina Garten, Food Network