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Democracy will cease to exist when you take away from those who are willing to work & give to those who will not.
~Thomas Jefferson

PLEASE read The Constitution of the United States of America:
http://www.archives.gov/exhibits/charters/constitution.html

(I am losing friends over these basic principles ... so sad. ~Maggie)

For All Mothers

~Shared by Treva, NC

This is for all the mothers who have sat up all night
with sick toddlers in their arms, wiping up barf laced
with Oscar Mayer wieners and cherry Kool-Aid saying,
"It's OK honey, Mommy's here."

Who walk around the house all night with their babies
when they keep crying and won't stop.

This is for all the mothers who show up at work with
spit-up in their hair and milk stains on their blouses
and diapers in their purse.

For all the mothers who run carpools and make cookies and
sew Halloween costumes. And all the mothers who DON'T.

This is for the mothers who gave birth to babies
they'll never see.  And the mothers who took
those babies and gave them homes.

This is for all the mothers who froze their buns
off on metal bleachers at football or soccer games
Friday night instead of watching from cars,
so that when their kids asked, "Did you see me?"
they could say,  "Of course, I wouldn't have
missed it for the world," and meant it.

This is for all the mothers who sat down with their
children and explained all about making babies.
And for all the mothers who wanted to but just couldn't.

For all the mothers who read "Goodnight, Moon"
twice a night for a year.
And then read it again. "Just one more time."

This is for all the mothers who taught their children to
tie their shoelaces before they started school.
And for all the mothers who opted for Velcro instead.

This is for all the mothers who teach their sons to
cook and their daughters to sink a jump shot.

This is for all mothers whose heads turn automatically
when a little voice calls "Mom?" in a crowd, even
 though they know their own off spring are at home.

This is for all the mothers who sent their kids to school
with stomach aches, assuring them they'd be just FINE
once they got there, only to get calls from the school nurse
an hour later asking them to please pick them up. Right away.

This is for mothers whose children have gone astray,
who can't find the words to reach them.

For all the mothers who bite their lips sometimes until they
bleed - when their 14 year olds dye their hair green.

What makes a good Mother anyway?
Is it patience? Compassion? Broad hips?
The ability to nurse a baby, cook dinner, and sew a button
on a shirt, all at the same time? Or is it heart?
Is it the ache you feel when you watch your son
or daughter disappear down the street, walking to
school alone for the very first time?

The jolt that takes you from sleep to dread, from bed to
crib at 2 A.M.
to put your hand on the back of a sleeping baby?

The need to flee from wherever you are and hug your child
when you hear news of a fire, a car accident, a child dying?

For all the mothers of the victims of all these school
shootings, and the mothers of those who did the shooting.

For the mothers of the survivors, and the mothers who
sat in front of their TVs in horror, hugging their child who
just came home from school, safely.

This is for mothers who put pinwheels and teddy bears
on their children's graves.

This is for young mothers stumbling through
diaper changes and sleep deprivation.

And mature mothers learning to let go.
For working mothers and stay-at-home mothers.
Single mothers and married mothers.
Mothers with money, mothers without.
This is for you all.
May God bless you!

~ Author unknown

Housekeeping Tips

~Shared by Pat, Merritt Island, FL

You're getting company in 30 minutes. Your house is a mess. WHAT WILL YOU DO? Welcome ladies and gentlemen to the first session of  Housekeeping Tips for Regular People. If you're a Martha Stewart-type of housekeeper, this column is NOT for you. However for the rest of you this is your chance to learn 15 Secret Shortcuts to Good  Housekeeping that your mother never told you.

SECRET TIP 1: DOOR LOCKS If a room clearly can't be whipped into shape in 30 days--much less 30 minutes--employ the Locked Door Method of cleaning. Tell anyone who tries to go in the room that the door is intentionally locked. CAUTION: It is not advisable to use this tip for the bathroom. Time: 2 seconds

SECRET TIP 2: DUCT TAPE No home should be without an ample supply.  Not only is it handy for plumbing repairs but it's a great way to hem drapes, table cloths, clothes; just about anything. No muss no fuss. Time: 2-3 minutes

SECRET TIP 3: OVENS  If you think ovens are just for baking think again. Ovens represent at least 9 cubic feet of hidden storage space which means they're a great place to shove dirty dishes, dirty clothes or just about anything you want to get out of sight when company's coming. Time: 2 minutes

SECRET TIP 4: CLOTHES DRYERS Like Secret Tip 3 except bigger.  CAUTION: Avoid hiding flammable objects here. Time: 2.5 minutes

SECRET TIP 5: WASHING MACHINES & FREEZERS Like Secret Tip 4 except even bigger. Time: 3 minutes

SECRET TIP 6: DUST RUFFLES No bed should be without one. Devotees of Martha Stewart believe dust ruffles exist to keep dust out from under a bed or to help coordinate the colorful look of a bedroom. The rest of us know a dust ruffle's highest and best use is to hide whatever you've managed to shove under the bed. (Refer to Secret Tips 345.) Time: 4 minutes

SECRET TIP 7: DUSTING The 30-Minutes-To- A-Clean-House method says: Never dust under what you can dust around. Time: 3 minutes

SECRET TIP 8: DISHES Don't use them. Use plastic or paper and you won't have to. Time: 1 minute

SECRET TIP 9: CLOTHES WASHING (EEWWW) This secret tip is brought to you by an inventive teenager. When this teen's mother went on a housekeeping strike for a month, the teen discovered you can extend the life of your underwear by two if you turn it wrong side out and yes rerun it. CAUTION: This tip is recommended only for teens and those who don't care if they get in a car wreck. Time: 3 seconds

SECRET TIP 10: IRONING If an article of clothing doesn't require a full press and your hair does a curling iron is the answer. In between curling your hair use the hot wand to iron minor wrinkles out of your clothes. Yes it really does work or so I'm told by other disciples of the 30-Minutes-To- A-Clean-House philosophy. Time: 5 minutes (including curling your hair)

SECRET TIP 11: VACUUMING Stick to the middle of the room which is the only place people look. Don't bother vacuuming under furniture. It takes way too long and no one looks there anyway. Time: 5 minutes entire house 2 minutes living room only

SECRET TIP 12: LIGHTING The key here is low, low, and lower. It's not only romantic but bad lighting can hide a multitude of dirt. Time: 10 seconds

SECRET TIP 13: BED MAKING Get an old-fashioned waterbed. No one can tell if those things are made up or not saving you oh hundreds of seconds over the course of a lifetime. Time: 0

SECRET TIP 14: SHOWERS TOILETS AND SINKS  Forget one and two. Concentrate on three. Time: 1 minute

SECRET TIP 15: If you already knew at least 10 of these tips, don't even think about inviting a Martha Stewart-type to your home.

Late at Walmart

~Shared by Susan T., Mayville, WI

Charley, a new retiree greeter at Walmart, just couldn't seem to get to work on time.

Every day he was 5, 10, 15 minutes late. But he was a good worker, really tidy, clean-shaven, sharp minded and a real credit to the company and obviously demonstrating their "Older Person Friendly" policies. One day the boss called him into the office for a talk. "Charley, I have to tell you, I like your work ethic, you do a bang up job, but your being late so often is quite bothersome."

"Yes, I know boss, and I am working on it."

''Well good, you are a team player. That's what I like to hear. It's odd though your coming in late. I know you're retired from the Armed Forces.

What did they say if you came in late there?"

''They said, 'Good morning, General, can I get you coffee, sir?'''



You Might Be A Redneck If...

~Shared by Brenda, Hartselle, AL

...your blood alcohol content has ever exceeded your I.Q.

...you couldn't go to church because your Sunday socks were being used as your truck's gas cap.

...you think the vowels are E..I..E..I..O.

...you clean your car or truck out with a leaf blower.

...you think "Meals on Wheels" is another name for road-kill.

...you think Wal-Mart is too expensive.

...you've ever stood outside a K-mart for more than an hour hagglin' with the manager about their shirt and shoes law.

...you have ever written a check for less than a dollar.

...you've ever asked your 8-year old son how to spell a word.

...you've ever shoplifted Spam.



A Cup of Tea

~Shared by Cindy W., NE

One day my mother was out, and my dad was in charge of me.



I was maybe 2 1/2 years old. Someone had given me a little 'tea set' as a gift, and it was one of my favorite toys.

Daddy was in the living room engrossed in the evening news when I brought Daddy a little cup of 'tea', which was just water. After several cups of tea and lots of praise for such yummy tea, my Mom came home.

My Dad made her wait in the living room to watch me bring him a cup of tea, because it was 'just the cutest thing!' My Mom waited, and sure enough, here I came down the hall with a cup of tea for Daddy; and she watched him drink it up.

Then she said, (as only a mother would know), "'Did it ever occur to you that the only place she can reach to get water is the toilet?"

BELLES OF FRANCE

~Shared by Patricia, Charlevoix, MI
 
3 egg whites
1/2 cup sugar
1/3 cup sifted flour
1/3 cup finely ground almonds
1/3 cup butter, melted and cooled
1 teaspoon vanilla
 
Beat egg whites until frothy. Gradually beat in sugar, beat until stiff. Fold in remaining ingredients. Using two tablespoons batter for each Belle, drop 2 inches apart on greased heavy baking sheet. Bake at 400 degs until lightly browned. Loosen immediately with spatula and form quickly into little cones, seal by lapping edges. Cool and then fill.
 
Filling:
1/2 pint heavy cream, whipped
Strawberries, cherries or blueberries
 
Mix whipped cream with fruit; fill cones with mixture. If desired, sprinkle with chopped nuts.

10-12 servings.


DELGADO VEAL

~Shared by Patricia, Charlevoix, MI
 
1 1/2 pounds veal cutlet
1 large clove of garlic
Flour
1/4 cup butter
1/2 pound mushrooms, sliced thin
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/3 cup dry vermouth
1 teaspoon lemon juice
2 tablespoons fresh parsley
 
Pound cutlets with wooden mallet until very thin, then rub all surfaces with garlic. Dredge in flour and set aside. Melt butter in a heavy skillet. Raise temperature until milk solids began to leak from butter, then add cutlets, browning on all sides. Lower temperature, add mushrooms, salt, pepper and vermouth. Cover tightly and simmer 15-20 minutes or until tender. Just before serving sprinkle all over with lemon juice and parsley.


CRAB MEAT AU GRATIN

~Shared by Patricia, Charlevoix, MI
 
1 medium onion, minced
1 stalk celery, chopped fine
1/2 cup butter
1/2 cup flour
1 cup half and half
2 egg yolks, well beaten
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon fine ground black pepper
1 pound lump crab meat
1/2 pound sharp cheese, grated
 
Preheat oven to 375 degs. Saute onion and celery in butter until onion  turns clear. Add flour, cook and stir to make a golden roux. Add cream and mix well, stirring constantly. Add well beaten egg yolks, salt, cayenne pepper and black pepper. Cook and stir to make a thick, smooth cream sauce. Remove from heat and combine with crabmeat. Butter a casserole dish or six individual ramekins. Place crab mixture into dish, sprinkle with grated cheese and bake in preheated oven until light brown and bubbly - about 10 minutes. Serve hot.


MACARONI & CHEESE SALAD

~Shared by Brenda, Hartselle, AL
 
1 cup cooked macaroni
12 oz chopped cooked ham
1 cup sharp cheese,cubed
1/2 cup sliced celery
1/4 cup chopped green onion
1/3 cup chopped green pepper
2 Tablespoons pimiento
1/4 cup pickle relish
1/2-1 cup mayo
2 Tablespoons prepared mustard
 
Mix mayo and mustard,set aside.Mix  remaining ingredients in large bowl. Stir in mayo/mustard mixture. Chill before serving.
 

MISSISSIPPI MUD CAKE

~Shared by Brenda, Hartselle, AL

This is my late Mother-in-law's recipe.
 
2 sticks butter
2 cups sugar
1 1/2 cups flour
3 Tablespoons cocoa powder
1 1/2 cups coconut
4 eggs
1 teaspoon vanilla
1 1/2 cups chopped pecans
Large jar marshmallow cream
 
Preheat oven to 350°.

Cream butter and sugar. Add cocoa, eggs and vanilla. Mix well. Add flour, coconut and nuts.

Beat 1-2 minutes. Pour into 13x9 inch baking dish. Bake 1 hour or until toothpick comes out clean.

While still warm spread marshmallow cream on top. Cool before frosting.
 
Frosting:
1 box powdered sugar
1 stick butter, softened
1/2 cup canned milk
1 teaspoon vanilla
1/3 cup cocoa powder
 
Beat all ingredients until smooth. Spread on top of cake and serve.


KING RANCH CASSEROLE

~Shared by Brenda, Hartselle, AL
 
3 pound chicken,cut into pieces
10 oz can Rotel Tomatoes
1 medium onion,diced
1 can cream of chicken soup
8 oz sour cream
4 oz can green chilies
Pkg soft tortillas
1/2 pound longhorn cheese or your favorite, shredded
1/2 pound montery jack cheese, shredded
 
Preheat oven to 350°. Combine tomatoes, onion and chicken and set aside. Combine soup, sour cream and chilies, set aside. Mix cheeses together. Layer in 13x9 inch backing dish  using half of each mixture,repeat ending with cheese mixture. Bake 350° for 45 minutes.


FROZEN CRANBERRY SALAD
 
~Shared by Brenda, Hartselle, AL

An elderly lady I used to clean for gave me this recipe.
 
8 oz cream cheese, softened
2 Tablespoons mayo
1/4 cup sugar
8 oz cool whip, softened
1 can whole berry cranberry sauce
1 large can crushed pineapple, drained
3/4 cup chopped pecans
 
Mix cream cheese, mayo and sugar. Fold in remaining ingredients.

Put  muffin liners in muffin pan.

Add mixture in cups and freeze.
 
Serve on lettuce leaves with dollop of mayo on top.


BUFFALO CHICKEN AND POTATOES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients

1 1/4 lbs boneless chicken breasts, cut in strips
1/3 cup buffalo wing sauce
6 cups frozen southern style potatoes or O'Brien potatoes, thawed
1 cup ranch dressing
1/2 cup cheddar cheese, shredded
1 (10 1/2 ounce) can cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or margarine, melted
1/4 cup green onion, chopped about 3-4

Directions

1. Preheat oven to 350 degrees and prepare a 9X13 baking dish (3 quart) with cooking spray.

2.  In a bowl combine chicken and buffalo wing sauce; set aside.

3.  In another bowl combine potatoes, ranch, cheese and soup; add to baking dish (in high altitude add a little water to potatoes and turn temp up to 375 degrees).

4.  In a single layer spread chicken mix over potato mix.

5.  In a small bowl combine cornflake crumbs and melted butter; sprinkle over chicken and cover with foil.

6. Bake 30 minutes, uncover and bake an additional 20-25 minutes or until chicken is no longer pink and potatoes are soft.

7.  Sprinkle with fresh green onions and serve, if you do not like fresh green onions just put on top of chicken before adding crumbs and bake.


KENTUCKY FRIED CHICKEN (KFC) 11 HERBS AND SPICES BREADING
Copy Cat Recipe

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Kentucky Fried Chicken is loved across the country and there are many recipes online that try to duplicate the great taste of Colonel Sanders tasty treats. After many tries at preparing the perfect chicken I have learned that there are several factors that have a great influence on your finished product.

Use Crisco shortening versus vegetable oil, I find that Crisco tends to do a better job at cooking the chicken. Use a well season flour to coat the chicken before frying. Remember those 11 herbs and spices, they are an important factor in the Colonel’s recipe. Here is a recipe for seasoned flour to get you started, and it is just that. Adjust the recipe as you see fit tweaking ingredients until your happy with the results.

3 cups sifted flour
1 teaspoon paprika
2 teaspoon garlic salt
2 teaspoons onion salt
1 teaspoon dried oregano
1 teaspoon dried rubbed sage
1/2 teaspoon dried powdered rosemary
1/2 teaspoon dried powdered thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper

Combine all ingredients. I like to double coat my chicken for extra crispy flavor and texture.

Makes 31/2 cups of seasoned flour.



KENTUCKY FRIED CHICKEN (KFC) COLE SLAW

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

I am an avid collector of recipes. A young lady, a former KFC employee, was looking at my recipes one evening when she discovered this one. She told me that the recipe was close, but that I should remove the vinegar and lemon juice and replace them with tarragon vinegar. Tarragon vinegar is the secret. I hope you enjoy it.

4 1/2 teaspoons tarragon vinegar
6 1/2 tablespoons vegetable oil
3/4 cup chopped onion
2 1/2 cups Miracle Whip
1 cup sugar
2 carrots
2 heads cabbage

Mix oil, onions and sugar. Add tarragon vinegar. Fold in Miracle Whip. Pour over grated carrots and cabbage. Fold in well. Refrigerate in an air-tight covered dish. Best if made the night before serving. The tarragon is the secret seasoning. Compare with the real KFC coleslaw. Enjoy.

Source: Recipezaar



KFC BUTTERMILK BISCUITS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Serves: 6
Ready In: Under 30 minutes

Ingredients:
2 cups all-purpose flour
1/4 teaspoon baking soda
1 Tbs baking powder
3/4 cup buttermilk
1 teaspoon salt
6 Tbs lard

Directions:
Sift the dry ingredients in a large bowl. Cut in the lard with a pastry cutter or with two knives until a coarse texture is obtained. Add buttermilk and knead gently but thoroughly. The dough should be soft but not sticky: if it is, add a little more flour. Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.

Preheat the oven to 450 degrees. Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don’t have one, a cup with the desired diameter will work.) Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.


KFC BBQ BAKED BEANS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Serves/Makes: 4
Difficulty Level: 3
Ready In: 1-2 hrs

Ingredients:
2 cans (15-ounce size) small white beans (with liquid)
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 dash pepper
1 dash garlic powder

Directions:
Preheat oven to 350 degrees. Pour beans into a covered casserole dish. Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients into the beans and cover the dish. Bake for 90 minutes or until sauce has thickened. Stir every 30 minutes. Let beans sit for 5 to 10 minutes after removing them from the oven before serving.

Source: CDKitchen



COUNTRY BREAKFAST POT PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Try this pot pie recipe made with Pillsbury® Big & Buttery refrigerated crescent dinner rolls from Pillsbury.com

Prep Time: 25 Min
Total Time: 50 Min
Makes: 6 servings

INGREDIENTS:
3 tablespoons vegetable oil
1 bag (20 oz) refrigerated shredded hash browns
1 cup shredded Swiss cheese (4 oz)
8 eggs
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups cubed cooked ham (8 oz)
1 package (3 oz) cream cheese, cut into small cubes
1 can (10.1 oz) Pillsbury® Big & Buttery refrigerated crescent dinner rolls (6 rolls)

DIRECTIONS:
1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Spread potatoes in skillet; cook until golden brown on bottom.

2. Drizzle potatoes with 1 tablespoon oil. Cut into quarters; turn sections over. Cook until golden brown. Remove hash browns from skillet; arrange in bottom and around side of casserole. Sprinkle Swiss cheese over potatoes.

3. In bowl, beat eggs. Stir in chives, salt, pepper and ham. Pour into same skillet. Cook and stir over medium heat until partially cooked. Stir in cream cheese; cook and stir until eggs are cooked but moist. Spread over Swiss cheese.

4. Separate dough into 6 triangles. Starting at short side of each triangle, roll up halfway. Arrange over hot egg mixture with tips toward center; do not overlap.

5. Bake 20 to 25 minutes or until crust is golden brown.

NUTRITION INFORMATION:
1 Serving: Calories 680 (Calories from Fat 340); Total Fat 38g (Saturated Fat 13g, Trans Fat 3g); Cholesterol 345mg; Sodium 750mg; Total Carbohydrate 55g (Dietary Fiber 3g, Sugars 7g); Protein 30g Percent Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium 20%; Iron 15% Exchanges: 3 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 4 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips
Feel free to substitute another favorite shredded cheese for the Swiss in this recipe.

Have a “Breakfast for Dinner” night. This hearty pot pie, with no last-minute hands-on cooking required, will be perfect.

 

BACON AND POTATO BREAKFAST PIZZA
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Breakfast favorites--bacon, potatoes and cheese--top this easy pizza.

Prep Time: 15 Min
Total Time: 40 Min
Makes: 8 servings

INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 box (9 oz) Green Giant® frozen roasted potatoes with garlic & herbs
4 eggs
1/3 cup milk
8 slices precooked bacon, cut into 1-inch pieces
1 1/2 cups shredded Cheddar cheese (6 oz)
Salt and pepper, if desired
2 tablespoons chopped fresh parsley

DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.

2. If using crescent rolls: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. If using dough sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust.

3. Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.

4. In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.

5. Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.

6. Return to oven; bake 20 to 25 minutes longer or until set and edges are golden brown. Cut into squares.

High Altitude (3500-6500 ft): Bake crust 7 minutes. Bake pizza 25 to 30 minutes.



DEEP-DISH CHICKEN CORDON BLEU

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls)
2 tablespoons LAND O LAKES® Unsalted or Salted Butter
1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 medium onion, thinly sliced
1 clove garlic, finely chopped
1 box (13.25 oz) frozen baked honey-battered chicken tenders, thawed, cut into 1/2-inch pieces, or 1 deli rotisserie chicken (2 to 2 1/2 lb), shredded
16 slices (1 oz each) Muenster cheese
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
1.teaspoons lemon juice
1 teaspoon honey
1 teaspoon horseradish sauce or cream-style prepared horseradish
1/2 teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves
1 lb shaved cooked brown-sugar or maple-glazed ham (from deli)

DIRECTIONS
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray. Unroll crescent rolls in baking dish; press perforations to seal. Bake 10 to 13 minutes or until light golden brown.

2. Meanwhile, in 10-inch skillet, heat butter and oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Remove from heat; stir in cut-up chicken tenders.

3. Place 8 slices of the Muenster cheese over baked crust. In small bowl, stir Parmesan cheese, mayonnaise, mustard, lemon juice, honey, horseradish sauce and thyme until well blended. Spoon half of the mayonnaise mixture evenly over cheese on crust.

4. Spoon chicken mixture evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise mixture evenly over chicken. Cover chicken evenly with ham. Top with remaining 8 slices Muenster cheese.

5. Bake 15 to 20 minutes longer or until cheese is melted and filling is thoroughly heated.


AREPAS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients

1 cup precooked white corn meal
1 cup water
1 T butter
salt

Instructions

1. Bring water to a boil and add it to the corn meal, stirring thoroughly. Add the butter and salt to taste. Form into several flat tortillas (around 3mm thick) and roast over a low charcoal fire or on a wire rack over the burner of the stove.

2. Serve hot with butter and fresh white cheese. You can also top it with tuna salad, chicken, ham and cheese, sauteed tomatoes and onions, beef.


CHEDDAR BROWNS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 bag frozen hash browns
1 cup cheddar cheese
2 eggs
2 Tbsp. flour
3 Tbsp. butter, melted
salt and pepper

Cover hash browns with warm water and let stand 10 minutes. Drain well. Add remaining ingredients and mix well. Fry 1/2-cup patties in hot oil.


BUTTERY BASIL PARMESAN PUFFS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

With such a distinct and appealing texture, these Buttery Basil Parmesan Puffs are a great addition to any meal.

Following are some ideas to keep in mind when preparing this recipe:

Keep it Fresh: Using fresh herbs can add more flavor than dried ones. Obtaining fresh basil can be as easy as picking it from your own garden, or buying some from the grocery store or local farmers' market.

Picture Perfect: To get round, airy puffs, place some of the dough in a plastic sandwich bag, seal it, and cut 1/4 inch off the bottom corner. Then squeeze out about 1 tablespoon of dough per puff.

Offer a Spread: Make a delicious butter spread, such as a sun-dried tomato butter, to complement the puffs. Combine 1 pound of butter, 1 cup of sun-dried tomatoes, 1/2 cup of pine nuts and 1 tablespoon of fresh garlic in a mixing bowl. Mix together, then salt and pepper to taste.

Plan Ahead: To prepare now and bake later, unbaked puffs can be refrigerated for up to six hours before baking, or frozen on cookie sheets and baked directly from the freezer. Allow an extra five minutes baking time for frozen puffs.

Ingredients:

3/4 cup water
6 tablespoons (3/4 stick) unsalted butter, cut in cubes
3/4 teaspoon salt
3/4 cup all-purpose flour
1 1/2 cups basil leaves, gently packed
4 large eggs
1 cup freshly grated Parmesan

Directions:

Finely chop basil leaves and set aside. Preheat the oven to 400 degrees. Bring water, butter and salt to a rolling boil in a medium-sized saucepan. When butter has melted, add flour, all at once, and whisk vigorously over medium heat until mixture forms a smooth thick dough that pulls away from sides of the pan. Transfer dough to the mixing bowl of a heavy-duty electric mixer.

Using the paddle attachment, beat mixture on medium until slightly cool. Add basil and mix until incorporated and dough is bright green. Add eggs, one at a time, to mixture and beat until smooth. Continue to mix for one minute. Add cheese and process until incorporated.

Line two cookie sheets with parchment paper. Drop dough in tablespoon sized balls on cookie sheets, allowing about 1 inch of space between each. Bake for 25 to 30 minutes or until lightly browned and crisp. Serve while still warm. (Dough may be piped onto cookie sheet using a piping bag and plain tip, #8 or #9.)

Prep time: 20 minutes - Bake time: 30 minutes

Serving Size: Makes: 24


BASIC MUFFIN RECIPE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 1/2 c. whole wheat flour
1/2 c. all purpose flour
1 tbsp. baking powder
3 tbsp. Sugar
1 egg
1 c. skim milk
6 tbsp. apple sauce

Preheat oven to 400 degrees. Mix first 4 ingredients together in a medium size bowl. Mix last 3 ingredients together in another bowl. Add liquid ingredients to dry. And mix with as few strokes as possible. Line muffin pan with paper liners. Fill liner 3/4 of the way full. Bake for about 20 minutes or until done.

*Variations add about 1 cup of fruit or vegetables and 1 teaspoon of spice.


ENGLISH MUFFIN BREAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

5 1/2 c. flour, divided
2 pkgs. dry yeast
1 tbsp. Sugar
2 tsp. Salt
1/4 tsp. baking soda
2 c. milk
1/2 c. water
1/4 c. cornmeal

Combine 3 cups flour with yeast, sugar, salt and baking soda. Heat milk and water until very warm, 120 to 130 degrees. Add to dry mixture, beat well. Add enough flour to make a stiff batter. Grease 2 (8 1/2 x 4 1/2 inch) loaf pans; sprinkle bottoms and sides with cornmeal. Spoon batter onto pans. Sprinkle tops with cornmeal. Cover pans and let rise in a warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove loaves from pans immediately so crust won't get soggy. Cool. Slice and toast as needed.

Makes 2 loaves.


CINNAMON RAISIN ENGLISH MUFFIN BREAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

5 c. flour
1/2 c. raisins
2 pkgs. yeast (dry)
1 tbsp. Sugar
1 tsp. Salt
1 1/3 tsp. Cinnamon
1/4 tsp. Soda
2 c. milk (2% or less)
1/2 c. water
Cornmeal

In a large bowl, combine 3 cups flour, raisins, yeast, sugar, salt, cinnamon and soda. Combine milk and water and heat until very warm (120 to 130 degrees). Gradually add liquid to dry ingredients and beat well. Stir in remaining 2 cups flour to make stiff batter. Spoon into 2 loaf pans (9 x 3 x 5 inches) (glass or clay) which have been greased and coated with cornmeal. Sprinkle top. Cover; let rise in warm place 45 minutes. Microwave on high (1 loaf at a time) 6 1/2 minutes. Surface will be flat and pale. Allow to rest 5 minutes before removing from pan. Slice and toast.


BANANA BRAN MUFFINS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

3/4 c. buttermilk
1/4 c. vegetable oil
2 egg whites
2 tbsp. Honey
1 1/2 c. whole wheat flour
3 oz. uncooked bran
2/3 c. instant non-fat dry milk
1 tsp. baking soda
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
3 very ripe med. bananas, mashed

Preheat oven to 350 degrees. Using a fork, in a small bowl combine buttermilk, oil, egg white and honey; set aside. In large mixing bowl, combine flour, bran, powdered milk, baking soda, cinnamon and nutmeg; add buttermilk mixture and stir until moistened. Gently stir in bananas. Spray twelve 2 1/2 inch diameter muffin pans with nonstick cooking spray. Fill 3/4 full. Bake 25 minutes.

Makes 12 servings.


APPLE CINNAMON MUFFINS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 1/2 c. all-purpose flour
1/2 c. instant nonfat dry milk
1/2 c. granulated sugar
2 tsp. baking powder
1 tsp. Cinnamon
1/2 tsp. Salt
1 egg
1 c. water
1/4 c. butter, melted
1 c. peeled apples, chopped
1/3 c. nuts, chopped
1/4 pkg. brown sugar

Combine dry ingredients and 1/2 teaspoon of cinnamon. Beat eggs then add water; stir in apples and butter. Combine nuts and brown sugar, add the other 1/2 teaspoon of cinnamon. Pour first mixture in greased muffin pan. Sprinkle second mixture over ingredients in muffin pan. Bake 20 minutes at 375 degrees.


PUMPKIN CHOCOLATE CHIP MUFFIN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 2/3 c. flour
1 c. sugar
1 tbsp. pie spice
1 tsp. baking powder
2 lg. Eggs
1 c. pumpkin
1 stick margarine
1 c. chocolate chips
1/2 c. walnuts, chopped

Mix flour, sugar, pie spice, soda, and baking powder. In separate bowl, mix eggs, add pumpkin and melted butter. Mix with wire whisk until well blended. Stir in chocolate chips and nuts. Pour over dry ingredients. Fold in with rubber spatula just until moistened. Put in muffin tins, greased or paper liners. Bake at 350 degrees for 20 to 25 minutes until done.


JELLY FILLED MUFFINS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 tbsp. Shortening
1/2 c. sugar
1 egg
2 c. flour
3 tsp. baking powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 c. milk
1/4 jelly
Melted butter or margarine
1 c. chopped nutmeats

Cream together shortening and sugar. Add egg; beat well. Sift together flour, baking powder, salt and cinnamon; add alternately with milk to creamed mixture. Place half the batter in a small greased muffin pan; top batter in each pan with 1/2 teaspoon jelly. Place remaining batter on jelly in each pan. Bake in preheated 400 degree oven for 25 minutes. Brush with melted butter on all sides; roll in nutmeats.

Makes about 16.



CLASSIC STRAWBERRY SHORTCAKES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.

Prep Time: 20 min
Total Time: 35 min
Makes: 6 servings
 
1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 1/3 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1/2 cup whipping cream

1. Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.

2. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.

3. Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.

4. Split warm shortcakes; fill and top with strawberries and whipped cream.

High Altitude (3500-6500 ft): Heat oven to 450°F. Decrease sugar in shortcakes to 1 tablespoon.
 
Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g, Trans Fat 3g); Cholesterol 40mg; Sodium 630mg; Total Carbohydrate 53g (Dietary Fiber 2g, Sugars 23g); Protein 5g Percent Daily Value*: Vitamin A 8%; Vitamin C 50%; Calcium 15%; Iron 10% Exchanges: 1 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 3 1/2


OLD-FASHIONED MARINATED RIB-EYE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
1/2 bottle rich, full-bodied red wine, preferably Amarone
2 tablespoons sugar
6 whole cloves
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1 teaspoon orange zest
2 (8 - 12 ounce) rib-eye steaks, about 1/2-inch thick
Salt and pepper

1. Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, nutmeg, cinnamon and orange zest, and remove pan from heat to cool.

2. Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to three days.

3. Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare. (You can grill or broil them if you prefer.) Slice the meat about 1/4-inch thick and serve.


OLIVE GARDEN BEEF FILETS IN BALSAMIC SAUCE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

4 tablespoons extra virgin olive oil
4 tablespoons butter
1 yellow onion, medium and sliced thin
Salt to taste
Black pepper to taste
1/2 cup dry white wine
3 fresh rosemary sprigs, finely chopped
1/2 cup Marsala wine
1/2 cup beef broth
2 tablespoons balsamic vinegar
4 beef tenderloin filets (6 oz each)
Parsley, finely chopped
Rosemary sprig, for garnish

Heat oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper. Cook 10 minutes or until caramelized (softened and golden brown), stirring frequently. Add wine, broth, vinegar and chopped rosemary. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.

Rub beef filets with oil, then season with salt and pepper. Grill to preferred temperature. Place grilled filets on a large platter; top with sauce. Garnish with parsley and rosemary.


SWEET AND SPICY LONDON BROIL

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 flank steak (about 1 3/4 pound)
3 tablespoons extra-virgin olive oil
2 tablespoons sweet paprika
2 tablespoon light brown sugar
1 tablespoons kosher salt
2 teaspoons chili powder
1 lime, zested

Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.

Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.


FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 3/4 cups beef stock or canned beef broth
3 tablespoons butter
4 (6 to 8 ounce) filet mignon steaks (each about 1 inch thick)
1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons Cognac or brandy
2 tablespoons drained green peppercorns in brine

Boil stock in small saucepan until reduced to 3/4 cup, about seven minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).

Add chopped shallots to same skillet and saute 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.


BEEF WELLINGTON

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine

Preheat oven to 425F. Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

Bake at 450F for 10 minutes, then reduce heat to 425F for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.

Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.



DUTCH APPLE BREAKFAST BAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Take a shortcut using refrigerated sweet rolls and convenient pie filling in a luscious streusel-topped coffee cake.

Prep Time: 25 Min
Total Time: 1 Hr 25 Min
Makes: 12 servings

INGREDIENTS:
1/2 cup LAND O LAKES® Unsalted or Salted Butter, melted
2 cans (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (8 rolls each)
1 can (21 oz) apple pie filling with more fruit
1 package (8 oz) cream cheese, softened
3/4 cup sugar
2 teaspoons grated orange peel
1 teaspoon vanilla
1 EGGLAND’S BEST egg
2/3 cup sour cream
1/2 cup shredded sharp Cheddar cheese (2 oz)
1/2 cup Pillsbury BEST® All Purpose Flour
1/2 cup Fisher® Chef’s Naturals® Natural Sliced Almonds
1/2 cup Smucker’s® Sweet Orange Marmalade
1 1/2 cups frozen (thawed) whipped topping, if desired

DIRECTIONS:
1. Heat oven to 375°F. Pour 1/4 cup of the melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate dough into 16 rolls; set icing aside. Cut each roll into 6 pieces; arrange pieces on butter in baking dish.

2. Pour pie filling into medium bowl. Cut apples into small pieces with clean kitchen scissors or knife; spoon filling over roll pieces.

3. In large bowl, beat cream cheese, 1/2 cup of the sugar, 1 teaspoon of the orange peel and vanilla with electric mixer on medium speed until well blended. Beat in egg and sour cream until well blended. Spoon over apple layer; spread to cover.

4. In small bowl, mix remaining 1/4 cup butter, 1/4 cup sugar, cheese and flour until mixture looks like coarse crumbs. Stir in almonds. Sprinkle mixture over cream cheese layer.

5. Bake 30 to 40 minutes or until set and topping is golden brown. Cool on cooling rack 20 minutes.

6. In small microwave bowl, mix contents of 2 icing containers, remaining 1 teaspoon orange peel and marmalade. Microwave uncovered on High 40 seconds; stir.

7. For 12 servings, cut apple bake into 4 rows by 3 rows. Serve with sauce on the side. Garnish each serving with 2 tablespoons whipped topping.

NUTRITION INFORMATION:
1 Serving: Calories 600 (Calories from Fat 260); Total Fat 29g (Saturated Fat 13g, Trans Fat 2 1/2g); Cholesterol 65mg; Sodium 580mg; Total Carbohydrate 77g (Dietary Fiber 1g, Sugars 46g); Protein 7g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 8%; Iron 10% Exchanges: 2 Starch; 3 Other Carbohydrate; 0 Vegetable; 5 1/2 Fat Carbohydrate Choices: 5
*Percent Daily Values are based on a 2,000 calorie diet.



PSAROKEFTETHES
Greek Fish Croquettes

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

A bit of modern Greek, this recipe calls for a batter made with beer. A combination of swordfish and desalinated salt cod, combined with onion and parsley make a fabulous dish. The batter calls for beer and self-rising flour. Serve as a meze, appetizer, or as a main dish.

Note: These can be made in a deep fryer.

Ingredients:
2/3 pound of swordfish
2/3 pound of desalinated salt cod
1/3 bunch of fresh flat-leaf parsley, finely chopped
1 medium onion, finely chopped
2 eggs, beaten with a fork
1/2 cup of water
1/2 cup of beer
2 cups of self-rising flour
1/2 teaspoon of salt
1/4 teaspoon of pepper
oil for frying

Preparation:
Remove skin and bones from fish and cut into small pieces.

In a large bowl, combine all ingredients to make a thick mixture.

Bring oil to medium heat in a deep fryer or a deep skillet or frying pan (use plenty of oil). Drop mixture by the heaping tablespoonful in the oil and fry until golden on all sides. Drain in a colander.

Note: Have a bowl of cold water at hand. After each spoonful, dip the spoon in cold water before taking the next.



STUFFED GRAPE LEAF WREATH

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Cook the Rice and Lentil Filling
We're going to take 1 cup of raw white long grain rice and boil it according to directions. We're also going to take a cup of dry lentils and simmer them until tender, about 35 minutes. Make sure you drain them well.

Then, add the hot rice and lentils into a mixing bowl and stir to break everything up. Add some salt and black pepper to taste. We're going to let that sit and cool down a bit, we're going to mix this salad warm.

Grape Leaf Wreath Dressing Ingredients

For the dressing, I have:
1 crushed garlic clove
1/2 cup lemon juice
black pepper to taste
1 tbsp red wine vinegar
1 cup olive oil
2 tbsp chopped fresh oregano
dry salt to taste, about 1/2 tsp

Whisk that up - and that is the dressing. Take a 1/2 cup of the dressing to the warm rice and lentils and toss it in. We're going to let that sit and soak up the dressing, and gone on to our grape leaves. Line a Pan with Grape Leaves This is a 15-oz jar of rolled grape leaves. You can also buy dry which you boil to prepare, but these work great. Unroll it and pick out the nice ones; you're going to get about 50 in the jar, so we have plenty.

We're going to line a Bundt pan, starting at the bottom, making sure you overlap them so it's really covered. Do the bottom first and then go around the outside and the inside to form the grape leaf wrapper for this beautiful wreath. Mix the Grape Leaf Filling Next step, the rice and lentils are still warm. Add another 1/2 cup of the Greek dressing. You should have about a 1/2 cup of the dressing left if you want to serve some on the side later. We're going to crumble in 4-oz of feta, and toss it in. Make sure the salad is just warm, and not hot, or the feta may melt. Stuff the Grape Leaf Wreath Stuff the wreath about halfway up. We're going to reserve about a cup of the salad for the inside, you'll see that later. Add a few more grape leafs, bring up the sides and tuck them in. Very simple. Press it down kind of firmly. Put some plastic warp on this and I like to weight it down slightly with some lemons, or orange, or even eggs. Just for a light weight. Then, refrigerate overnight and its going to firm up very nicely.

To un-mold, just put a plate on, and turn it over. If any grape leaves come out of place, just tuck them back in, and it's going to look great. Serve the Stuffed Grape Leaf Wreath Put the extra salad we saved in the middle. I'm going to garnish really simply with some oregano sprigs and a cherry tomato rose. You don't need much. This is so great for parties, holiday parties obviously with the wreath presentation. And, it tastes great too. I really hope you give it a try. Enjoy!

Source: Chef John Mitzewich for About.com
Greek Stuffed Grape Leaf Wreath Video - About.com



WATERMELON AND FETA SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

For this recipe, you'll need:
1 seedless watermelon, sweet and delicious
3 ounces feta cheese, which is creamy and salty
some aromatic fresh mint
1/4 cup olive oil
1/4 cup rice vinegar

Ways to Remove Watermelon From the Rind Now, this salad is incredibly delicious and very unusual. There are three ways we can liberate this watermelon from the rind.

There's what's know as the spooners. They don't mess around with any fancy tools; they just scoop it out.

There are the cubers - you might be a cuber. They cut off the rind and cut it into squares. It's kind of cool. Use a Melon Scoop to Remove Watermelon But I'm a traditionalist. I'm what's know in the business as a baller. I use a melon baller, melon scoop, the Parisian scoop if you what to be all French. I'm going to use the melon baller to do mine.

By the way, I'm not going to throw away the other melon I showed; I'll add all together. But, I think the melon baller looks nice, looks fancy. Make the Salad Dressing So, scoop out your watermelon and put it in a bowl, and you're going to add your dressing, which is so simple, it's unbelievably easy.

Add your oil, your vinegar, and a couple grinds of black pepper. Yes pepper - this is a savory dish.

What about salt? No salt, the feta is salty enough. Mix this all together and chill for 15 minutes, which will give you time to prep your mint and final plate. Cut the Mint Leaves Were going to chiffanade the mint, which means cut it into fine ribbons. Why didn't I just say that? Because I wanted to use the fancy French term. Like Steve Martin said, 'The French have a different word for everything." Combine the Watermelon and Feta Cheese Now we line our plate with light, crispy butter lettuce. Using a slotted spoon arrange the watermelon nicely on the plate.

Then crumble over that delicious creamy sheep's milk feta cheese. The salty contrast with the sweet melon is unbelievable.

You have to try this. You have to taste this. I know it seems weird, but this will be the hit of the picnic. Add Fresh Mint to the Salad To finish were going with that aromatic fresh mint, which brings it all together. And a little more black pepper at the end so there's a little on the feta.

That is a superstar, cold summer salad. You're probably thinking, Does it taste as good as it looks? No, it tastes better!

Again, the reason it's so spectacular is the contrast between that salty creamy cheese and that sweet juicy watermelon. Give this a try.

Source: Chef John Mitzewich for About.com
Watermelon and Feta Salad Video - About.com


BBQ BRISKET

~Shared by Leslie G., Pittsburgh, PA

1-2 lb brisket
1 onion chopped
1 cup brown sugar
1/2 cup vinegar
1 tsp Lawry’s seasoning salt
1 bottle chili sauce (plus 1/2 bottle water)

Place brisket in pan, top with onion.  Mix all other ingredients, pour over brisket, bake at 350 for 3- 3 1/2 hours, baste every hour.  Larger brisket, make more of sauce mixture and cook longer.


POTATO LASAGNA

~Shared by Leslie G., Pittsburgh, PA

This is a perfect recipe for when company's coming.   My son loves it.  It is like a lazy man's perogi.

9 lasagna noodles, cooked
3 (or more ) cups shredded cheddar cheese
8 servings of instant mashed potatoes
1 large onion, chopped
2 sticks butter

Sauté onion and butter.  Spray a little Pam in a 9 x 13 inch baking pan.  Put a little onion and butter on bottom of pan, then 3 noodles, then 1/2 the potatoes.  Sprinkle 1/3 cheese and spread on some of the butter and onion mixture, 3 more noodles and then rest of potatoes.  Put 1/3 of cheese, more butter and onions then last 3 noodles.  Put remaining 1/3 cheese on top.  Pour on rest of onion and butter on top.  Cover and bake at 350° for 25 minutes.  Let stand for at least 15 minutes to set up before cutting.  Can be made ahead, but cooking time will have to be adjusted as it will be coming out of the refrigerator cold instead of going into the oven already hot when just assembled.


FILLET OF SOLE CAPRICE

~Shared by Larry Holmes, Toronto, Canada

6 8-ounce fillets of sole
½ cup clarified butter (Ghee)*
2 cups bread crumbs
½ cup butter
3 bananas
2 tablespoons butter

Dip each fillet in the clarified butter, then in the bread crumbs.  Melt he ½ cup butter in a pan and sauté the fillets until browned.  Remove to a serving platter.  Meanwhile, slice the bananas lengthwise and sauté in the 2 tablespoons butter  for a few minutes, just until softened.  Place a slice of banana on each fillet.  Pour the butter from the pan over and serve.
 
Serves 6

*Clarified butter:
This is used for sautéing delicate foods and for making brown butter.  It burns less readily than ordinary butter, and because of its clarity it leaves no residue in the dish in which it is used.

To obtain clarified butter, melt ordinary butter over low heat. Skim off the foam which rises to the top.  The remainder will be separated into 2 parts:  a clear yellow liquid and a white residue which sinks to the bottom of the pan.. Strain off the clear liquid butter into a bowl;  this is the clarified butter.  Discard the residue.
 

CORN AND CHILI SOUFFLE

~Shared by Larry Holmes, Toronto, Canada

6 egg yolks
3 or 4 canned green chilies
kernels scraped from 6 medium ears corn (not canned corn)
¾ teaspoon salt
1 ½ teaspoons chili powder
8 egg whites

Preheat oven to 375 degrees F.  Whirl egg yolks, chilies and corn in the blender.  Add seasonings.  Beat egg whites until stiff but not dry, and fold them into the corn mixture.  Pour into a buttered 2-quart soufflé dish and bake in a 375-degree oven 35 minutes.  Serve at once.

Serves 6


MEDALLIONS OF SWEETBREADS SAUTEED WITH MUSTARD CRUMBS

~Shared by Larry Holmes, Toronto, Canada

6 sweetbreads, ½ pound each
Pinch salt
1 bay leaf
2 cloves
1 small onion
1 ½ teaspoons dry mustard
Milk for dipping sweetbreads
1 cup bread crumbs
8 tablespoons butter

Place sweetbreads in water to cover and bring to boil.  Drain.  Place again in water to cover and add salt, bay leaf, cloves and onion.  Bring to a boil, cover and boil for 5 minutes. Drain.  Cut in half lengthwise.   Sprinkle both sides lightly with dry mustard.  Dip lightly in milk, then bread crumbs. Sauté in butter until golden brown and serve.

Serves 6
 

VEAL POJARSK

~Shared by Larry Holmes, Toronto, Canada

4 pounds of veal from back
4 slices white bread
Milk for soaking
¼ pound sweet butter
1 tablespoon salt
1 teaspoon pepper
flour for rolling veal
3 tablespoons oil
3 tablespoons butter

Bone the veal and keep the bones.  Remove the fat and tendons.  Soak the bread in milk and squeeze dry.  Grind together through the finest blade the veal, bread and swet butter.  Add salt and pepper.  Divide mixture into 6 parts and form each into the shape of veal chops.  Coat each “chop” in flour.  Heat oil and butter in skillet.  Handling gently, cook “chops” over low heat for 6 minutes on each side.  Remove to serving platter.  Meanwhile, heat bones in 250-degree oven until warm.  Place next to “chops” to complete illusion and decorate with white paper frills.  Veal Pojarski can be served with or without sauce.  If sauce, suggest light Tomato Sauce,  Madeira Sauce, natural Veal gravy or Sauce Supreme.

Suggested accompaniments:  Sautéed potatoes, beignets of asparagus, sautéed artichoke bottoms, petits pois a la francaise, noodles.

Serves 6
 

SAUTEED POTATOES

~Shared by Larry Holmes, Toronto, Canada

3 pounds potatoes
1/3 cup oil
salt and pepper to taste
4 tablespoons chopped parsley

Peel and wash potatoes and slice them 1/8-inch thick. Get the oil beery hot in a skillet. Add potatoes.  Sprinkle with salt and pepper.  Cook for 5 minutes, shaking skillet from time to time.  Sprinkle with parsley.

Serves 6.


PETITS POIS A LA FRANÇAISE

~Shared by Larry Holmes, Toronto, Canada

3 tablespoons butter
6 leaves of Boston lettuce, shredded
6 small white onions
1 tablespoon sugar
½ teaspoons salt
3 sprigs of parsley
½ teaspoon dried chervil
3 cups shelled green peas
½ teaspoon flour

Place 2 tablespoons butter in pot with lettuce leaves, onions, sugar and salt.  Place parsley and chervil in a small bag of cheesecloth.

Add to pot.  Add water and peas.  Mix gently and cover pot.  Simmer until peas are tender (about 25 minutes).  Remove from heat and discard cheesecloth bag.  Blend remaining butter with flour and add to peas.  Shaking the pan (don’t stir), bring liquid to a boil.  ‘Drain and serve.

Serves 6


SOFT-SHELL CRABS AMANDINE

~Shared by Larry Holmes, Toronto, Canada

18 small soft-shell crabs
½ cup oil
½ cup clarified butter (Ghee)
salt and pepper
flour for dipping
2 tablespoons sweet butter
1/2   cup chopped almonds
1/4  cup red wine vinegar
1/2  cup heavy cream

Have your fish market clean the crabs.  Heat oil and clarified butter in a large, heavy-duty skillet until very hot.  Sprinkle crabs lightly with salt and pepper, and dip in flour.  Place in skillet and cook for about 3 minutes each side. Remove from pan and arrange in one or two rows down the center of a serving platter.  Keep warm.  Add sweet butter to a clean skillet and heat until golden brown.  Add almonds.  Shaking pan, toast them vary quickly in the butter – less than 1 minute.  Pour in vinegar and reduce until dry.  Pour in cream and cook for 5 minutes, stirring until thick and smooth.  Pour sauce over backs of crabs.

Serves 6.

Variation:  Trout Amandine…..made in the identical manner.  With small mountain trout, serving a whole trout to each person.
 

ROUSSETTE OF LAMB

~Shared by Larry Holmes, Toronto, Canada

3 pounds boned leg of lamb, cubed
3 tablespoons oil
Mirepoix*
2 tablespoons flour
1 cup dry red wine
2 cups chicken stock
1 bay leaf
1 teaspoon thyme
1 tablespoon salt
1 teaspoon pepper
½ cup heavy cream
3 egg yolks
few drops lemon juice
1 large carrot, sliced julienne and cooked
½ cup fresh green peas, cooked

*Mirepoix:
1 carrot sliced
½ medium onion, chopped
1 stalk celery, sliced

Blanch the meat in boiling water for 4 minutes.  Drain and dry with paper towels.  Heat oil in a casserole.  Put in meat and the mirepoix. Cook until meat is baron.  Add the flour and mix well with a wooden spoon.  Add the wine, stock and seasonings.  Cook very slowly for 1 hour and 15 mites.  Remove meat to another casserole.  Mix cream and egg yolks and add to the sauce in the original casserole.  Cook 3 minutes, stirring constantly, and strain over meat.  Add lemon juice and stir well. Sprinkle top with julienne carrots and peas, and serve.

Serves 6.
 

SCALLOPS WITH MUSHROOMS AND SHRIMP

~Shared by Larry Holmes, Toronto, Canada

3/4  cup clarified butter (Ghee)
¾ cup oil
3 pounds scallops
1 ½ teaspoons salt
¾ teaspoons freshly ground pepper
2 ¼ cups coarsely cut mushrooms
1 ½ cups coarsely cut cooked shrimp
½ cup Cognac. warmed
2 cups dry white wine
½ cup béchamel sauce*
½ cup hollandaise sauce**
 
Heat butter and oil in a large skillet.  Add scallops, salt and pepper.  Cook for 2 minutes.  Remove scallops and set aside in flame-proof dish.  Sauté mushrooms in same skillet for 2 minutes.  Remove mushrooms and pour over scallops. Sautés shrimp in same skillet for 2 minutes.  Remove shrimp and pour over scallops.  Pour Cognac over scallops;  ignite, stir.  Pour white wine over scallops.  Heat through.   Mix béchamel and hollandaise sauces, pour over the scallops.  Brown under broiler until golden.

Serves 6.

*Béchamel Sauce:
3/4  cup butter
1/2  cup flour
1 quart milk, heated
1 carrot, sliced
1/2 onion,  stuck with 4 cloves
Bouquet garni:  parsley, bay leaf, celery

Melt butter and stir in fklour until smooth.  Cook over low heat for a  few minutes and add milk.  Stir until thickened.  Add carrots, onion, and bouquet garni.  Simmer 10 minutes and strain.

Makes about 4 cups

**Hollandaise Sauce:
4 tablespoons water
2 tablespoons white vinegar
1 teaspoon white pepper
1 teaspoon salt
5 egg yolks
1 cup melted clarified butter (Ghee)
1 tablespoon lemon juice

Put water, vinegar, pepper and salt into the top part of a double boiler and reduce by ½ over direct hat.  Add the egg yolks and place pan over hot but not boiling water in the bottom of the double boiler.  Whip energetically with wire whisk until the eggs are well mixed and slightly thickened. Remove the pan from the heat and, adding a little at a time, beat in the clarified butter.  Continue beating until the sauce reached the degree of thickness you like.  Correct seasoning with the salt and lemon juice.

Makes about 1 ½ cups.

Note:  If Hollandaise separates. Beat in about a  tablespoonful of hot water to smooth it again.


DIPLOMAT PUDDING

~Shared by Larry Holmes, Toronto, Canada

1 pint milk
5 eggs
½ cup sugar
½ teaspoon vanilla
1 tablespoon dark rum
¼  cup raisins
¾  cup mixed candied fruits
2 sponge cake layers, broken up

Boil milk.  Mix eggs with sugar and pour boiling milk over, beating well.  Add vanilla and rum.  Put custard through a sieve.  Mix raisins with candied fruits.  In 6-cup cylindrical mold place layers of cake, custard and fruits mixture, ending with cake.  Bake in a pan of hot water in a 350-degree oven 40 minutes.  Cool.  Chill if desired.  Unmold to serve.

Serves 6
 

CREAM OF AVOCADO SOUP

~Shared by Larry Holmes, Toronto, Canada

1 large avocado
2 cups chicken stock
1 teaspoon chili powder
¼ teaspoon ground coriander
1 cup heavy cream
Red caviar for garnish

Peel and cut up avocado. Whirl in the blender with chicken stock, chili powder and coriander.  Heat in top of double boiler for 10 minutes.  Cool, add cream, and chill thoroughly. Float a teaspoon of caviar on each portion.  (If you prefer to serve this soup without caviar, you may find it needs salt.

Serves 6
 

PETOTS POIS A LA FRANCAISE

~Shared by Larry Holmes, Toronto, Canada

3 tablespoons butter
6 leaves Boston lettuce, shredded
6 small white onions
1 tablespoon sugar
½ teaspoon salt
3 sprigs parsley
½ teaspoon dried chervil
½ cup water
3 cups green peas
½ teaspoon flour

Place 2 tablespoons butter in pot with lettuce, onion, sugar and salt.  Place parsley and chervil in a small bag of washed cheesecloth.  Add to pot.  Add water and peas.  Mix gently and cover the pot.  Simmer until peas are tender (about 25 minutes).  Remove from heat and discard cheesecloth bag.  Blend remaining butter with flour and add to peas.  Shaking the  pan (don’t stir), bring liquid to a boil. Drain and serve.

Makes 6 servings.


RITZ APPLE PIE SLICES

~Shared by Luanne, FL

This always made a hit with everybody,company and family. This is recalling memories. This recipe is from the late 50's. I wish I had a quarter for every one I have made !!

Filling:
3 cups water
1-1/2 cups granulated sugar
3 heaping teaspoons cream of tartar

Boil for 2 minutes and then add 35 Ritz crackers. Do not stir. Boil 2 minutes more without stirring. Set aside to cool.

Crust:
2 1/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoons salt
3/4 cups solid shortening
1 egg
1/2 cup milk

Cut the shortening in to the dry ingredient until about pea size. Stir the egg and milk together very well and slowly add to the flour mixture, stirring with a fork. Roll half the dough to fit into the bottom and up the sides of a 9 by 13 pan or dish. Pour in the filling and dot with butter and generously sprinkle with cinnamon. Roll out the remaining dough and place over the top. sealing the sides and edges very well. Bake at 400* for about 35-40 minutes. Frost with powder sugar frosting while still warm. Depending on how you cut it, you can get 16-20 squares.

Bake 400* --36-40 minutes.    Pan size 9 by 13.


MANDARIN ORANGE JELL-O SALAD

~Shared by Luanne, FL

This can be used either as a salad or a dessert. I've done it both ways, topping it with whip cream when using as a dessert.

1 box orange Jell-O
1 box tapioca pudding
1 box vanilla instant pudding
3 cup. water

In a pan and bring water to a boil. Whisk in the pudding and jell and boil for 2 minutes, stirring constantly. Cool completely!!!! 

Add:
1 can mandarin oranges,
1 can crushed pineapple and
1 (8 oz.) container Cool Whip.

Let set up at least 2 hours.

When using as a dessert, add mini marshmallows to this and it is great. I used sugar free pudding and jell-o.


ONION CASSEROLE

~Shared by Luanne, FL

Great side dish with any meat.

4 large sweet onions (Vidalia)
1/4-cup butter
1/4- cup sour cream
3/4-cup grated Parmesan cheese
10 butter-flavored crackers, crushed

Preheat oven to 350*. Grease a 1 quart baking dish with butter. In a large skillet, saute onions in the butter until tender, over meduim heat. Remove from heat and stir in sour cream. Spoon half the onions in the baking dish, sprinkle with the cheese Top with remaining onions and the cracker crumbs. Bake uncovered for 20-25 minutes.


SWEET & SOUR CHICKEN

~Shared by Luanne, FL

Here is a great recipe for everyone. but especially those who work and are expecting guests for dinner. You may adjust the recipe according to how many guest you are having. Rice, salad and maybe a dessert round out your meal.

Another easy as pie recipe for chicken in your slow cooker.

8 boneless, skinless chicken breasts
1-8 oz. bottle Catalina salad dressing
1 envelope dry mix onion soup
10 oz jar apricot preserves

Place chicken breasts in your slow cooker. Pour remaining ingredients on top of chicken. No need to mix. Cover and cook for 6 to 8 hours on low.

Makes 6 to 8 servings.


CHICKEN-MUSHROOM STRATA

~Shared by Luanne, FL

This can be prepared the night before and then put into the oven in time for your guests. Make the 5 cup fruit salad, heat your rolls and you are ready.

Ingredients
1  8-ounce loaf French bread, cut into 1-inch cubes (8 cups)
2  cups chopped cooked chicken
1  8-ounce can drained, chopped water chestnuts
1/4  cup sliced green onions
1  8-ounce package sliced mushrooms
1/2  cup chopped green sweet pepper
1  tablespoon butter or margarine
2  cups shredded Monterey Jack cheese
3   eggs
1-1/2  cups milk
1  10-3/4-ounce can condensed cream of chicken soup
2  tablespoons coarse-grain mustard
1/4  teaspoon ground black pepper
2/3  cup fine dry bread crumbs
1/4  cup butter or margarine, melted

Directions
1. Place bread cubes in a greased 13x9x2-inch baking dish. Layer chicken, water chestnuts, and green onions over bread. In a skillet, cook mushrooms and sweet pepper in butter until tender. Layer mixture over green onions; sprinkle with cheese.

2. Whisk together eggs, milk, soup, mustard, and pepper. Pour over layers in dish and press mixture lightly with a spoon. Cover and chill for 4 to 24 hours.

3. Bake in a 325 degree F oven for 30 minutes. In a small bowl, combine bread crumbs, and 1/4 cup melted butter. Sprinkle over casserole. Bake about 10 minutes more or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Makes 10 to 12 servings.


ROASTED PORK TENDERLOIN

~Shared by Luanne, FL

Ingredients:
1 pork tenderloin, cleaned and trimmed
3 slices of bacon
1 tablespoon of garlic powder
1 teaspoon dried crumbled leaf basil
1 teaspoon of rosemary plus 3 fresh sprigs
1 teaspoon black pepper olive oil--1/4 cup, maybe
You may use salt, I don't

Preparation:
Combine garlic powder, basil, rosemary, and black pepper; rub seasoning all over the pork tenderloin. Wrap pork with bacon and secure with toothpicks. Take your olive oil and coat well.Put one sprig each of the rosemary under the strips of bacon.

Place in a 9x13 pan and bake uncovered in a 375 to 400 oven for 45 to 60 minutes, or until pork reaches about 155°. Make sure the bacon is really done. Remove and wrap in foil. Let stand for 10 minutes before slicing.

This pork tenderloin recipe serves 2 to 4.


CREAMY FRUIT SALAD

~Shared by Jean M., OH

Should be presented in a cut-glass bowl !!!  It is so pretty !

Drain and save the juices of:
1 large can chunk pineapple
2 reg. cans Mandarin oranges

Mix fruit with:
1/2 pkg mini-marshmallows

Measure juice for 2 cups. Boil 3 minutes and remove from heat.

Stir in:
2 pks regular vanilla pudding
Cook until thick, and chill.

Add 2 sliced bananas to fruit.

Stir in the sauce and turn into bowl. Scatter halved Maraschino cherries over top.

Chill well, covered

This is not a set dish, must be spooned into serving glasses. Present the bowl and dip, (serve) at table.


FINNISH MUSHROOM SALAD

~Shared by Jean M., OH

This is a rather different salad, and many may not like it, but it is a tasty dish !!

1 pnd fresh mushrooms, only button type, or mixed as you like
2 tbs grated onion
2 tbs lemon juice
2 tsp sugar
1/2 tsp fresh ground black pepper

Toss, cover and chill , 30 min to 4 hrs.

1/2 cup whipping cream, whipped stiff
1/4 cup sour cream
1 tsp salt
1/8 tsp dry mustard

Blend together and mix with mushrooms.

Serve mounded on romaine leaves with a tomato wedge and a sprig of curly parsley.


JELLIED BEET SALAD

~Shared by Jean M., OH

3 oz box lemon Jello
#2 can diced beets, or sliced beets that can be chopped. Drain and save juice
1/2 cup minced celery
1/4 cup chopped onion, can be green ones
1/2 cup mayonnaise
1/4 cup prepared horseradish
Salt and pepper to suit
1 tbs lemon juice or vinegar may be added to taste, later

Prepare Jello, using beet juice and water. Allow to partly jell.

Drain beets well, and chop if needed.

Blend with celery and onion.

Mix mayo and horseradish, add salt and pepper to taste.

Fold Mayo mixture with Beet blend and fold into Jello. Taste here and add lemon juice if needed.

Turn into oiled molds of choice and chill until set.

Serve on lettuce leaf and top with slightly sweetened Mayo.


MOLDED CUCUMBER SALAD

~Shared by Jean M., OH

From my mother's files.

1 pkg lemon jello
2/3 cups boiling water
3 tbs lemon juice
1 tsp salt
1 1/2 tsp grated onion

Dissolve jello in water. Add the rest and let set til spoonably thick.

2 cups sour cream
1/4 cup Mayonnaise
1 large cucumber, peeled, seeded. shredded and well drained

Blend in sour cream and Mayo.

Fold in cucumber, being sure to distribute it well in mixture. Turn into oiled mold and let set.

At serving tme, turn out on lettuce leaves and dress with a slice of cuke, a strip of pimineto and a spoon of sweetened Mayo .

Can be molded in single servings. or in a 9x9 pan to cut in squares.


VEAL PICCATA WITH CAPERS

~Shared by Jean M., OH

1 pound veal cutlets, pounded thin between pieces of film
1/4 cup flour
salt and pepper
Mix and dredge veal in flour
Melt 1 tbs BUTTER in large skillet,
Add 1 tbs good olive oil,
Bring to hot over medium heat and brown cutlets on both sides. Do not crowd.
Repeat if necessary with other cutlets.
Put on serving platter ,cover and keep warm.
Add to pan,
1/2 cup chicken broth and deglaze
Add 2 tbs drained capers
1 tbs lemon juice
1 tbs chopped cilantro or parsley
remove from heat, and add
2 tbs BUTTER, swirl into melt and pour over cutlets, on serving plate.

Serve a thin spaghetti with a rich meatless tomato sauce with this.


CHOP SUEY

~Shared by Pam H., OH

This is Pam's adaptation of the way her mother, Martha, made Chop Suey for company for years.  When we were newlyweds, she fixed it this way and Hube (her dad) said it was better than her mother's!  Boy, did he ever hear about that!!

Ingredients - Regular amount:
2# to 3# chop suey meat
2 cans bean sprouts
1 cans Chinese vegetables
1 can bamboo shoots
1 can water chestnuts
2 bunches celery (no leaves or centers)
3 Tablespoons sugar
4 Tablespoons corn starch
3 large onions
Soy sauce to taste

Ingredients - Lots of people are coming:
5# to 6# chop suey meat
1 #10 can bean sprouts
1 #10 can Chinese vegetables
2 - 15 oz. cans bamboo shoots
3 - 15 oz. cans water chestnuts
4 to 5 bunches of celery
6 Tblsp. sugar
8 Tblsp. corn starch
same onions (see below)
soy sauce to taste

Set onion aside for later.  Save liquid from cans.  Brown cut chop suey meat in a skillet with a little oil (Canola).  Not crispy brown, just till the pink leaves.  Add chopped celery and liquid from 1 large can.  Cover and cook until celery is tender.  Don't overcook! Use low heat and take about 45 minutes.  Add everything else and heat.  When it's good and hot, add the thickening which is 1 1/2 cups of liquid from the cans blended with the sugar, cornstarch, and 2 Tablespoons soy sauce (low sodium style).  Stir until evenly thickened.  Serve with rice, hard noodles, and egg noodles cooked on the side.  Carefully wrap the onion and place it in the fridge.  It was only there to keep Martha happy while she watched you; we don't use it.  If she catches you, you'll have to dice it in with the celery and cook it.

Pam often triples this recipe because it stores quite well and the warmed up leftovers are good.  When tripling this, only triple the solid ingredients.  Doubling the liquids provides plenty.  If you triple the liquid as well, it will be quite thin and watery.

Pam usually browns the meat then transfers it to a large pot for the rest of it.  Easier that way for her!

Source: Pam's family cookbook


COQ AU VIN

~Shared by Mary S., Nashville, TN

Make ahead note:

Dish can be made entirely ahead and refrigerated or frozen until serving. Reheat gently and slowly to ensure dish is warm throughout. It can also be partially cooked and refrigerated and finished at the end by adding the mushrooms, onions and the thickener to the sauce.

Instructions for making with red wine are in parenthesis.

Ingredients:

3-4 oz salt pork or bacon
2 Tbl butter
3 lb chicken cut up into serving pieces plus several legs and thighs - or use all dark meat
1/4 cup of cognac
1 bottle dry white wine (Burgundy, Rhone, Zinfandel)
1-2 cups of chicken (beef) stock
1/2 Tbl tomato paste
2 cloves garlic
1/4 tea thyme
1 bay leaf

24 pearl onions - use frozen since they do not have to be peeled
2 Tbl butter
1/2 cup dry white wine or water

1/2 lb sliced mushrooms
1 Tbl butter
2 Tbl extra virgin olive oil

3 Tbl flour
2 Tbl softened butter
salt and pepper to taste

Melt butter in casserole. Add pork cut into 1/2 inch dice and cook until lightly browned. Using a slotted spoon, remove the pork and set aside on a paper towel lined bowel.

Dry the chicken with a paper towel. Brown the chicken in casserole in batches. Put each batch aside as it browns. You do not have to cook it through. It will finish cooking in the casserole. When the browning is complete, return all chicken to casserole along with pork. Salt and pepper. Cover and cook over medium low heat for about ten minutes.

Meanwhile peel the onions (if using fresh) and put in heavy saucepan with melted butter and white wine. Simmer over very low heat. Allow most of moisture to cook off so onions brown somewhat. Add extra liquid if onions start to burn. Cook about 50 minutes. Onions can easily be made days ahead and refrigerated.

Uncover casserole. Add most of the cognac. Heat a tablespoon, ignite and add to casserole. Wait for fire to subside and pour wine into casserole. Add tomato paste, garlic, thyme and bay. Add enough stock to cover meat. Cover the casserole and simmer for about 30 to 35 minutes.

Prepare the mushrooms by slicing and cooking in melted butter and oil in a skillet until mushrooms give off liquid and it is cooked off again. They will turn a lovely brown. Put aside.

Remove chicken from casserole. Place on bowl covered with foil. Skim off fat. Boil the remaining ingredients in the casserole to reduce sauce to about 2-1/2 cups. Discard bay leaf. Blend butter and flour together. Beat into sauce with whisk. Allow to cook a few minutes over a medium heat. It can come to a gentle boil The sauce should cover the back of a spoon. Return chicken to casserole.  Add onions and mushrooms. Allow to heat through. Serve over rice or noodles.

Serves 8.


ORANGE-CRANBERRY GLAZED PORK TENDERLOINS

~Shared by Mary S., Nashville, TN 

Prepare cranberry basting sauce up to eight hours ahead, and chill.

Yield: Makes 6 servings

1  (16-ounce) can whole-berry cranberry sauce
1  teaspoon  grated orange rind
2/3  cup  fresh orange juice
2  teaspoons  balsamic vinegar
1/8  teaspoon  salt
1/2  teaspoon  pepper
1/4  teaspoon  ground allspice
1/8  teaspoon  ground cinnamon
1/8  teaspoon  ground cloves
1 1/2  pounds  pork tenderloins, trimmed
Garnishes: fresh rosemary sprigs, whole cranberries

Bring first 9 ingredients to a boil in a large saucepan. Reduce heat, and simmer mixture, stirring occasionally, for 20 minutes.

Place pork in a lightly greased, shallow roasting pan.

Bake at 425° for 40 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting occasionally with half of cranberry mixture. Slice pork, and serve with remaining cranberry mixture. Garnish, if desired.

Source: Southern Living, DECEMBER 2000


CREAMY MASHED POTATOES

~Shared by Mary S., Nashville, TN

Yield: 6 servings

5  pounds  red potatoes, peeled and cut into 1-inch pieces
1/4  teaspoon  salt
1  (10-ounce) container refrigerated Alfredo sauce
1/2  cup  butter or margarine
1/2  teaspoon  salt
1/4  teaspoon  pepper

Cook potato and 1/4 teaspoon salt in boiling water to cover 15 to 20 minutes or until potato is tender; drain.

Stir in remaining ingredients; mash with a potato masher until mixture is smooth.


COQUILLES SAINT-JACQUES

~Shared by Mary S., Nashville, TN

This recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée.

1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 1/2 pounds sea scallops
4 tablespoons butter
8 ounces fresh mushrooms, cleaned and sliced
1 cup chopped onion
2/3 cup dry white wine
2 tablespoons Cognac
3 tablespoons bread crumbs
2 tablespoons butter, melted
1/3 cup grated Gruyere cheese
1 tablespoon fresh lemon juice

Mix the flour, salt, curry powder, and cayenne pepper together in a large bowl. Add the scallops to the bowl and toss the mixture together until the scallops are completely coated in the spiced flour mixture.

Melt the butter in a large skillet over medium-high heat. Add the scallops to the butter and sauté them, turning once, until they are golden brown on both sides, about 4 minutes; transfer the scallops to a plate and cover to keep warm.

Add the mushrooms and onions to the skillet and sauté, stirring frequently, over medium-high heat for 4 minutes, until they start to turn light brown. Add the white wine to the pan and scrape the bottom of the pan with a metal spatula to get all the brown bits off the pan and into the sauce. Reduce the heat slightly and simmer until the sauce has reduced by half. Remove the pan from the heat and stir in the Cognac and scallops.

Preheat the oven broiler. Divide the scallop and sauce mixture between 6 scallop shells or small ovenproof serving dishes. Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops. Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.


SLOW COOKED PORK ROAST

~Shared by Mary S., Nashville, TN

Nonstick cooking spray
1 pork roast, 2-3 pounds
canola oil
1 large onion, sliced
4-5 cloves of garlic (peeled and smashed), garlic powder OR garlic salt to taste
1 bottle favorite barbecue sauce
1 small can tomato sauce
1/2 can chicken broth (use about 7 ounces)
1/4 cup lightly packed brown sugar
Worchestershire sauce
Sea salt
Fresh ground pepper

Season the pork roast by rubbing with sea salt and fresh ground pepper. Let stand to room temperature.

In a large pot, pour oil to coat bottom of pan. Heat to medium high and sear all sides of roast. Set roast aside to rest while preparing the slow cooker.

Spray the inside of the slow cooker with the nonstick cooking spray to make for easy cleanup. Place the sliced onion on the bottom of slow cooker. Set pork roast on top of onions. Place garlic on top of the roast, then pour an entire bottle of favorite barbecue sauce over everything in the cooker. Add 1 small can tomato sauce and 1/2 can chicken broth. Roast should be covered by liquid. Sprinkle brown sugar on the top and add several good shakes of Worchestershire sauce. Cover and cook on low for 6 to 8 hours. After 4 to 5 hours, stir and taste juice and add salt and pepper to taste. Cover and continue cooking until roast falls apart gently.


ASPARAGUS CHICKEN

~Shared by Mary S., Nashville, TN

2 cups chicken cooked and cut up
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 can cream of asparagus soup
1/2 cup mayonnaise
2 cans asparagus (or steam fresh asparagus)
1 cup medium cheddar cheese
1 cup crushed cornflakes

Cut up chicken in strips and blocks. Add salt and pepper and saute in oil for about 6 minutes. Drain chicken on a paper towel.

Lay all asparagus in a baking dish. Place chicken on top. Mix lemon juice, curry powder, cream of asparagus soup and mayonnaise together, and add to dish. Bake at 375 F for 30 minutes. Ten minutes before dish is finished cooking, mix cheddar cheese and cornflakes and sprinkle over top.

This dish is best when served over rice (brown or white) next to a garden salad of your choice.


CHICKEN CORDON BLUE

~Shared by Mary S., Nashville, TN

4 boneless, skinless chicken breasts
4 slices of ham
4 slices of cheese (Swiss works nicely)
1/4 cup all-purpose flour
1 egg beaten
1 cup Italian seasoned bread crumbs

Preheat oven to 350 F.

First, butterfly cut the breasts and pound to a thin thickness. Place a slice of ham and a slice of cheese onto the flattened chicken and roll the chicken around the ham and cheese. Secure with toothpicks. Now, roll each breast in the flour, dip in the beaten egg, and then coat with the bread crumbs. Place chicken on a baking sheet and place in oven for 30 to 35 minutes.


COMPANY'S COMING SALAD

~Shared by Mary S., Nashville, TN

2 tablespoons sugar
1/2 cup sliced almonds
1 package (5 ounces) spring mix salad greens
6 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, thinly sliced
1 small red onion, chopped
2 green onions, thinly sliced 

DRESSING:
3 tablespoons canola oil
2 tablespoons cider vinegar
5 teaspoons sugar
1 tablespoon minced fresh parsley
1/4 teaspoon salt

In a small heavy skillet, cook and stir the sugar over medium-low heat until melted. Stir in almonds; cook for 1 minute or until lightly browned. Spread onto foil coated with cooking spray; set aside.

In a large salad bowl, combine the mixed greens, romaine, oranges, celery and onions. In a small bowl, whisk the dressing ingredients. Drizzle over salad; add almonds and toss to coat. Serve immediately.

Yield: 8 servings.


HIDDEN VALLEY RANCH SAUSAGE STARS

~Shared by Mary S., Nashville, TN

1 lb (2 cups) cooked, crumbled Sausage (Jimmy Dean, mild)
1-1/2 cup grated Cheddar Cheese
1-1/2 cup Monterey Jack Cheese
1 cup Prepared Hidden Valley Ranch dressing Tomatoes, chopped
1 pkg Wonton/Egg Roll Wrappers (cut in 1/4)

Preheat oven to 350°. Blot dry sausage. Combine sausage with cheeses, dressing and tomatoes. Lightly spray (grease) muffin tin. Press 1 wrapped in each cup. Spray with oil (small amount). Bake (watch) for 5 minutes until golden. Remove from tin and place on baking sheet. Fill with sausage mixture and bake 5 minutes until bubbly.

Makes 4 to 5 dozen.



FLUFF FILLING FOR ANGEL FOOD CAKE

~Shared by Treva, NC

1/2 cup Honey
8 ounces mascarpone cheese
1/2 cup whipping cream
1 teaspoon lemon juic
8 inches in diameter angel food cake

In a saucepan, heat Honey until thin enough to brush over cake. Beat together mascarpone cheese, whipping cream and 1 tablespoon of Sue Bee Honey until light and fluffy. Fold in the lemon juice.

Slice the cake in half horizontally. Brush tops of both layers with Sue Bee Honey. Spread filling on bottom layer, then place second layer on top.

Serve immediately or cover and chill up to 2 hours.

Makes 10 to 12 servings.



STRAWBERRIES AND CREAM DESSERT SQUARES

~Shared by Treva, NC

Looking for that new dessert to wow a crowd? It's the one that you'll Make over and over and everyone asks for the recipe? Try this one made Easier with a cookie mix.

Makes:20 servings

Crust:
1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

Filling:
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened

Topping:
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired

Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 mins or until light golden brown. Cool completely about 30 mins. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 secs or until chips are melted and can be stirred smooth. In medium Bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring Constantly, until mixture boils and thickens. Stir in food color. Cool 10 mins. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hr or until set; serve within 4 hrs.

Store Covered in refrigerator.

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


BLUEBERRY CRUSH

~Shared by Treva, NC

20 oz crushed pineapple---undrained
1 yellow cake mix
3 cups blueberries
½ cup sugar
½ cup melted butter
1 cup chopped pecans

Spray 13x9 baking pan with cooking spray. spread undrained pineapple into bottom of pan. sprinkle with cake mix. layer blueberries then sugar. drizzle with melted butter. sprinkle pecans on top. bake 45 minutes at 350 degrees.

Serves 10.



GREEN BEANS WITH MUSHROOMS AND CRISPY ONION RINGS

~Shared by Treva, NC

Serves 4
Total Time: 25 minutes

1/2  small red onion, cut into thin rings and separated
2 tablespoons all-purpose flour
kosher salt and black pepper
2 & 1/2 tablespoons olive oil
8 ounces button mushrooms, sliced
1 cup 1 percent milk
1 pound frozen green beans, thawed

1. In a bowl, toss the onion with 1 tablespoon of the flour and ¼ teaspoon salt. Heat 1½ tablespoons of the oil in a large skillet over medium-high heat. Cook the onion, stirring, until golden brown, 1 to 2 minutes; transfer to a plate.
 
2. Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Cook mushrooms, stirring, until tender, 5 to 6 minutes.
 
3. Reduce heat to medium. Sprinkle the remaining tablespoon of flour over the mushrooms and cook, stirring, for 1 minute. Add the milk and ¼ teaspoon each salt and pepper. Simmer, stirring, until mixture begins to thicken, 1 to 2 minutes. Add green beans and cook until heated through, 3 to 4 minutes. Top with the onions.
 
Tip: Sautéed mushrooms deliver flavor without the sodium overload of canned cream of mushroom soup. Crispy onions are a must-have; just fry them in olive oil.
 
Nutritional Information:
Calories 143; Calories From Fat 36%; Protein 5 g; Carbohydrate 16 g; Sugar 5 g; Fiber 3 g; Fat 6 g; Sat Fat 1 g; Sodium

VEAL PICCATA

~Shared by Patricia, Charlevoix, MI
 
1/2 teaspoon olive oil
3/4 pound veal scallops, sliced thin
Juice of 1 lemon
1/4 cup dry white wine
1/3 lemon, sliced thin
Black pepper
 
Heal oil in a nonstick skillet. Add veal and saute 5-6 minutes. Turn. Add lemon juice cooking an additional 2-3 minutes or to desired temp. Remove to heated plates. Add wine to the skillet and deglaze over high heat, stirring constantly. Pour wine over veal. Top each scallop with a slice of lemon. Sprinkle with black pepper. Serves 4.
 
Approximate value: Calories, 152; Protein, 27g; Carbohydrates, 1g; Cholesterol, 0g; Fat, 2g; Sodium, 112mg.



HAM & CHEESE BREAKFAST CASSEROLE

~Shared by Maggie, TX

This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyere cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original.

Servings: 6 servings
Prep: 30 mins
Total: 1 hr 45 mins

Ingredients
4 large eggs
4 large egg whites
1 cup nonfat milk
2 tablespoons Dijon mustard
1 teaspoon minced fresh rosemary
1/4 teaspoon freshly ground pepper
5 cups chopped spinach, wilted (see Tip)
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
1 cup diced ham steak, (5 ounces)
1/2 cup chopped jarred roasted red peppers
3/4 cup shredded Gruyere, or Swiss cheese

Directions
1. Preheat oven to 375 degrees F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.

2. Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

3. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Tips:
Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.

MAKE AHEAD TIP: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3.

Nutrition Facts
Calories 286, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Cholesterol 167 mg, Sodium 813 mg, Carbohydrate 23 g, Fiber 4 g, Protein 23 g, Potassium 509 mg.
Daily Values: Vitamin A 70%, Vitamin C 20%, Calcium 30%.
Exchanges: Starch 1,Vegetable 1,Medium-Fat Meat 2.
Percent Daily Values are based on a 2,000 calorie diet

Source: EatingWell

SPINACH-STUFFED CHICKEN BREASTS

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  1/2 10-ounce package frozen chopped spinach, defrosted and drained
-  1/4 cup low-fat ricotta cheese
-  1/4 cup shredded part-skim mozzarella cheese
-  1/4 teaspoon tarragon
-  4 boneless chicken breast halves, (leave skin intact)
-  1/2 teaspoon reduced-fat margarine, melted

DIRECTIONS

Preheat oven to 350 degrees F.

Combine spinach, cheeses, and seasonings.

Lift up skin of each chicken breast and divide mixture evenly among them. Be careful not to tear skins. Smooth skin over stuffing; tuck skin edges underneath to form a neat package.

Brush chicken with melted margarine. Place in 2-quart baking dish. Bake uncovered for 45-50 minutes. Remove skin before serving.

Nutritional Information Per Serving (1/2 breast): Calories: 211, Fat: 6 g, Cholesterol: 96 mg, Sodium: 160 mg, Carbohydrate: 2 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 36 g
Diabetic Exchanges: 5 Very Lean Meat, 1/2 Fat

Source: Magic Menus for People with Diabetes by American Diabetes Association


COD AU GRATIN

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1 pound mushrooms, chopped
-  1 medium onion, chopped
-  1/2 cup fresh chopped parsley
-  1/2 teaspoon salt, divided
-  1/2 teaspoon black pepper, divided
-  6 cod fillets (about 2 pounds total)
-  3/4 cup dry white wine
-  3/4 cup plain bread crumbs
-  2 tablespoons butter, melted
-  1 cup (4 ounces) shredded Swiss cheese

DIRECTIONS

Preheat the oven to 450 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray.

In a medium bowl, combine the mushrooms, onion, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix well.

Spoon into the baking dish. Place the cod fillets over the mushroom mixture and pour the wine over them.

In a medium bowl, combine the remaining ingredients, including the remaining 1/4 teaspoon  salt and 1/4 teaspoon pepper; mix well. Sprinkle over the fish and bake for 15 to 20 minutes, or until the fish is golden and flakes easily with a fork. Serve immediately.

Nutritional Information Per Serving (1 fillet): Calories: 321, Fat: 11 g, Cholesterol: 94 mg, Sodium: 496 mg, Carbohydrate: 16 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 36 g
Diabetic Exchanges: 1 Carbohydrate, 4 Lean Meat

Source: Mr. Food Every Day's a Holiday Diabetic Cooking By Art Ginsburg


SPAGHETTI WITH CREAMY SMOKED SALMON SAUCE

~Shared by Mary S., Nashville, TN

Yield: 6 servings

Note: A favorite elegant luncheon or dinner party entree. The cream sauce balances well with the rich flavors of the Smoked Salmon. Salmon is a good source of Omega-3 fatty acids.

INGREDIENTS

- 16 ounces Dreamfields Linguine or Spaghetti (one box)
- 4 green onions, washed and trimmed
- 3 ounce package cream cheese
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 6 ounces smoked salmon, cut into small strips

DIRECTIONS

Cook the pasta according to package directions.

Meanwhile, cut the green onions into 2" pieces and chop in the food processor, pulsing on and off.

Add the softened cream cheese and blend together. Pour in the cream and process into a smooth sauce.

When the pasta is drained return it to the hot pot. Toss in the cheese mixture, tossing to coat the pasta well.

Season to taste with salt and pepper and toss in the salmon strips. Serve immediately.

Nutritional Information Per Serving: Calories: 412; Calories from Fat: 237; Protein: 16g; Sodium: 237mg; Cholesterol: 49mg; Fat: 15g; Digestible Carbohydrates: 8g

Source: Dreamfields Healthy Carb Pasta, Marilyn Harris

STRAWBERRY CHARLOTTE RUSSE

~Shared by Patricia, Charlevoix, MI
 
12 Lady Fingers
1 1/2 cups sliced, fresh strawberries
4 tablespoons cordial
4 tablespoons powdered sugar
1/2 pint whipping cream
3 additional tablespoons powdered sugar
 
Halve the Lady Fingers and line deep sherbet glasses. Mix strawberries with the four tablespoons of powdered sugar and the cordial and let stand for ten minutes. Meanwhile, whip the cream stiff with the additional sugar. Fill the center of the glasses with the srawberry mixture, cover with the sweetened whipped cream and garnish with halved strawberries. Chill before serving.


T.G.I. FRIDAY'S SIZZLING CHICKEN AND CHEESE

~Shared by Maggie, TX

I have eaten this at T.G.I.Friday`s and enjoyed it very much. I've not been able to duplicate the "little skillet" thing as I don't have any. However, I do have some stainless steel steak platters and used the oven to help create the melted cheese 'ooze effect'. Very good knock-off recipe!

Ingredients:
2 (4-oz) chicken breasets
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
Mashed Potatoes

Marinade:
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red chilies
1/4 teaspoon black pepper
1/4 teaspoon salt

Pepper & Onion Medley:
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne

Directions:
Pound chicken breasts to even thickness. Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil until al dente. Season with salt and pepper. Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color. Heat cast iron skillet on burner over medium heat until very hot.

Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve directly from skillet for authenticity.

Source: CDKitchen

SHERRY CREAM SAUCE

This sauce can make everything fancier, like broiled chicken, steaks, vegetables.

1/2 cup Butter
1 tsp Salt
1/2 tsp Pepper, white
1/2 cup Flour
2 Tb Juice, lemon
2 cups Stock, chicken
1/2 cup Sherry
1 cup Cream, heavy

Scald heavy cream. Melt butter in skillet. Add lemon juice to salt, pepper, and flour, then enough chicken stock to make flour mixture liquid. Stir into butter, add rest of stock, and cook over medium low heat until sauce thickens. Add sherry and heavy cream.

Wonderful over mushrooms or other vegetables as a 2-crust vegetable pie. Bake at 425 for 10 minutes, then 350 for 20 minutes.


CRAB CANAPES

Ingredients
12 slices party pumpernickel rye
3 tablespoons sweet butter, softened
1 1/2 teaspoons prepared mustard
3/4 cup flaked crabmeat
1/4 cup mayonnaise
1/4 teaspoon curry powder
dash salt

1. Preheat oven to 300 degrees F. Grease baking sheet with butter or shortening.

2. Mix butter and mustard. Spread thinly on pumpernickel slices.

3. Mix crabmeat with mayonnaise, curry powder, and salt.

4. Put bread on prepared baking sheet. Top each pumpernickel slice with crab mixture.

5. Bake in 300 degree F oven until brown.

Serves 6


MIMOSA CHICKEN

Servings: 2
Cooking Time: 5 minutes prep, 30 minutes cooking time.

Ingredients:

1 whole chicken breast, split and trimmed (flatten with mallet for even thickness)
1/2 cup champagne
1 cup orange juice, not concentrated
2 tbsp light brown sugar
A pinch of fresh rosemary
2-3 drops of vanilla extract
Salt and pepper to season the chicken, if desired
1 tbsp vegetable oil or whatever oil you desire (other oils add different flavors)
1 tsp corn starch (mixed with water)

Instructions:

Preheat the oven to 350° F.

Season the chicken with the salt and pepper.

In a medium skillet, heat the vegetable oil over medium to medium-high heat. Add the chicken breasts to the pan and sear 5 minutes per side. Remove the chicken from the pan and place onto a baking sheet. Place in the oven and bake for 15-20 minutes.

Using the same pan, over medium heat, add the champagne to deglaze the pan. Reduce by half. Add the orange juice, vanilla extract and rosemary and bring to a low simmer. Stir in the brown sugar until it dissolves. Simmer for 5 minutes. Remove the sauce from the burner and strain out the rosemary with a sieve. Return the sauce to the pan and bring it back to a low simmer. To thicken the sauce, use a tsp of corn starch mixed with water and slowly stir into the sauce to desired thickness.

By this time the chicken should be cooked throughout. Serve the chicken over a bed of rice pilaf, or plain white or brown rice, and pour the sauce liberally over the top.


FARFALLE WITH SHRIMP AND ASPARAGUS

A great dish, especially if you're not into pasta laden with cheesy sauces. This one has no cheese but a lot of flavor. I spiced it up with red pepper flakes added in with sauce before simmering (step 3).

Ingredients

1 pound shrimp
1 pound asparagus
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 1/2 cups chopped Italian tomatoes, with their juice
3/4 cup dry white wine
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 pound farfalle
Coarse salt and freshly ground pepper
2 tablespoons flat-leaf Italian parsley

Preparation

1. Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into one-and-a-half-inch pieces.

2. Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.

3. Meanwhile, saute the onion and the garlic in two tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring six quarts salted water to boil for the farfalle.

4. Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for three minutes, stirring, then add the asparagus and heat through. Correct seasoning.

5. Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.

Serves 4 to 6.

Source: FOOD; More Inviting Ways to Serve Asparagus By Moira Hodgson, April 7, 1996


SEAFOOD LASAGNA

Ingredients

4 tablespoons butter
1/2 pound fresh shrimp, boiled, shelled and chopped
1/2 pound lump crabmeat
6 lasagna noodles
1 medium onion, finely chopped
1/2 pound fresh mushrooms, thinly sliced
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
3 large eggs, beaten
2 cups half-and-half
1/4 cup freshly grated Parmesan cheese
3/4 cup shredded mozzarella cheese

Preparation

1. Preheat oven to 350. Butter a shallow 2-quart casserole with 1 tablespoon butter.

2. Combine shrimp and crab in a large mixing bowl, and toss well.

3. Heat a large pot of salted water to boiling and cook the noodles according to the package directions, until just tender. Drain and set aside.

4. Melt remaining 3 tablespoons butter in a large skillet, add onion and mushrooms and cook, stirring until softened, about 5 minutes. Add onion mixture and lemon juice to the seafood. Season with salt and pepper and toss again.

5. Combine eggs, half-and-half, and Parmesan in another large bowl and stir until well blended. Add about two-thirds of the egg mixture to the seafood mixture and stir again to mix well.

6. Spread about a third of the seafood mixture over the bottom of the prepared casserole. Cover with 2 of the noodles, then spread another third of the mixture over the noodles, cover with 2 more noodles, and spread the remaining mixture over the top. Cover with the last 2 noodles, pour the remaining egg mixture over the noodles and sprinkle the mozzarella evenly over the top. Bake on the center oven rack until bubbly and golden, about 35 minutes. Let stand 10 minutes before serving.

YIELD 6 servings

* NOTE Any poached and flaked white fish, or a mix of salmon and white fish, may be substituted for the shrimp and crabmeat.

Source: Adapted from ''Crazy for Casseroles,'' by James Villas


JALAPENO CHICKEN

Make Ahead. Serve with grilled slices of zucchini, yellow squash, and red onion. For additional flavor, brush vegetables with remaining marinade before cooking.

Yield: 4 servings

Ingredients

1/3  cup  steak sauce (such as Heinz 57)
1/3  cup  jalapeño pepper jelly, melted
2  tablespoons  low-sodium Worcestershire sauce
1  teaspoon  garlic powder
4  (4-ounce) skinned, boned chicken breast halves
Cooking spray

Preparation

1. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Add chicken; seal bag, and shake until chicken is coated well. Marinate in refrigerator 8 hours or overnight, turning bag occasionally.

2. Prepare grill.

3. Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place chicken on rack; grill, covered, 5 minutes on each side or until done.

Nutritional Information:
Calories:    109 (10% from fat)
Fat:    1.2g (sat 0.3g,mono 0.0g,poly 0.0g)
Protein:    19.2g
Carbohydrate:    4.1g
Fiber:    0.0g
Cholesterol:    48mg
Iron:    0.0mg
Sodium:    140mg
Calcium:    0.0mg

Source: 501 Delicious Heart Healthy Recipes, Oxmoor House, JANUARY 2001



SAUSAGE AND EGG CASSEROLE WITH SUN-DRIED TOMATOES AND MOZZARELLA

This one came from the April 2002 issue of Bon Apetit. It is excellent for a brunch, served with fresh fruit and toast.

1 pound Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Serves 8.

Source: Bon Apetit, April 2002


PENNE ALLA VODKA

Ingredients

Salt
1 cup finely chopped onion
2 tablespoons garlic-infused oil
1 28-ounce can plum tomatoes or 3 cups finely chopped fresh tomatoes
2 tablespoons heavy cream
2 pounds penne rigate
1/2 cup vodka
4 tablespoons butter
Grated Parmesan cheese, for serving

Preparation

1. Bring a large pot of lightly salted water to a boil. Place a large sauté pan over medium-low heat, and add onion, oil and a sprinkling of salt. Sauté onion until soft and beginning to caramelize, about 10 minutes.

2. Add tomatoes and their juices, and simmer for 15 to 20 minutes. Add heavy cream, and remove from heat.

3. Add pasta to boiling water and cook until al dente. Drain pasta and return to cooking pot. Add vodka, butter and salt to taste. Gently mix penne until butter is melted. Add tomato mixture, and mix until pasta is coated.

4. To serve, transfer pasta and sauce to a large warmed bowl. Pass Parmesan cheese for guests to serve themselves.

Yield: 8 to 10 servings

Source: Pasta That Adds Bite to Vodka by Nigella Lawson 2003



OLIVE GARDEN'S STUFFED CHICKEN MARSALA

Prep Time: 40 min
Cook Time: 40 min
Serving Size:  4

Ingredients

Cheese Stuffing:
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato flakes (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce:
1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour

Procedures

Pre-heat oven to 350°F.

1) COMBINE all cheese stuffing ingredients in a mixing bowl.

2) BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼ - ½ thick.

3) PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.

4) FOLD over other lobe of chicken breast; does not have to seal.

5) HEAT large sauté pan over medium heat.

6) ADD olive oil and heat until shimmering.

7) PLACE flour in a shallow pan and season to taste with salt and pepper.

8) DREDGE stuffed chicken breasts in flour, shaking off excess.

9) SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.

10) REMOVE chicken from pan and place in a baking dish.

11) BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

12) ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

13) DEGLAZE pan with Marsala wine; make sure to incorporate drippings from bottom of pan.

14) HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

15) PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.

16) SERVE with your favorite garlic mashed potato recipe.


CRAB MORNAY

Ingredients

1  to 1-1/4 pounds fresh or frozen cooked crab legs (1-1/2 cups cooked crabmeat)
1  10-ounce package (6) frozen patty shells
1  cup sliced fresh mushrooms
1  small leek, sliced, or 1/2 cup sliced green onion
1  clove garlic, minced
2  tablespoons margarine or butter
2  tablespoons all-purpose flour
Dash white pepper
2  cups half-and-half, light cream, or milk
1/2  cup shredded Swiss cheese (2 ounces)
1/2  cup shredded process Swiss cheese (2 ounces)
2  tablespoons dry sherry
Fresh chives (optional)
Fresh thyme (optional)

Directions

1. Thaw crab, if frozen. (Ask your butcher to crack fresh crab legs for you. Otherwise, use kitchen shears to crack them open.) Remove crabmeat from shells and cut up. Set aside.

2. Bake patty shells according to package directions.

3. In a medium saucepan cook mushrooms, leek or green onion, and garlic in margarine or butter until tender but not brown. Stir in flour and white pepper. Add half-and-half, light cream, or milk all at once. Cook and stir until mixture is thickened and bubbly; cook and stir for 1 minute more. Reduce heat.

4. Add natural Swiss cheese and process Swiss cheese to cream mixture; stir until melted. Stir in crabmeat and dry sherry. Heat through; do not boil. Serve immediately in patty shells. Garnish with fresh chives and thyme, if desired.

Makes 6 servings.

Nutrition Facts
Calories 483,
Total Fat (g) 34,
Saturated Fat (g) 10,
Cholesterol (mg) 80,
Sodium (mg) 510,
Carbohydrate (g) 27,
Protein (g) 17

Source: Better Homes & Gardens Magazine


BEEF GORGONZOLA

This is a superb recipe. I prefer the beef prepared using a charcoal grill, and can be done by modifying the instructions in the 'note'.

Prep Time: 10 minutes
Cook Time: 56 minutes
Stand: 10 minutes
Yield: Makes 6 servings Ingredients

2  tablespoons  butter
1  medium onion, thinly sliced
1  (8-oz.) package sliced fresh mushrooms
1  pt. whipping cream
4  ounces  crumbled Gorgonzola cheese
6  (6-oz.) beef tenderloin fillets
3/4  teaspoon  salt
1/4  teaspoon  pepper
Garnish: crumbled Gorgonzola cheese

Preparation

1. Melt butter in a large skillet over medium-high heat; add onion, and cook, stirring often, 6 to 8 minutes or until tender. Add mushrooms, and cook, stirring often, 5 minutes. Reduce heat to medium, and cook 5 more minutes or until mushrooms are tender.

2. Bring whipping cream to a boil in a medium saucepan over medium heat. Reduce heat to low, and simmer, stirring often, 15 minutes or until slightly thickened.

3. Whisk crumbled cheese into whipping cream, and cook, whisking often, over medium heat 4 minutes or until cheese is melted. Stir in onion mixture. Keep warm.

4. Sprinkle fillets with salt and pepper. Grill fillets, covered with grill lid, over medium-high heat (350° to 400°) 5 to 8 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 10 minutes. Serve with warm cheese sauce. Garnish, if desired.

Note: To make recipe on an indoor grill pan, prepare as directed through Step 3. Heat a nonstick grill pan over medium-high heat. Sprinkle fillets with salt and pepper. Cook fillets 4 to 5 minutes on each side or to desired degree of doneness. Proceed with recipe as directed.

Source: Southern Living, December 2007


MUSHROOM-CRAB PUFFS

Ingredients

36 to 40  2-inch-diameter fresh mushrooms
1  cup cooking oil
1/3  cup white wine vinegar or vinegar
1/4  teaspoon pepper
1  5-ounce jar sharp processed cheese spread
1/4  cup mayonnaise or salad dressing
2  6-ounce cans crabmeat, drained, flaked, and cartilage removed
3  tablespoons thinly sliced green onions

Directions

1. Remove stems from mushrooms; save for another use. Place mushrooms in a self-sealing bag set in a bowl. Stir together oil, vinegar, and pepper. Pour over mushrooms. Seal and marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.

2. Stir together cheese spread and mayonnaise. Fold in crabmeat and green onion.

3. Drain mushroom caps, discarding marinade. Pat caps dry. Place on baking sheet. Fill with crabmeat mixture. Broil 4 inches from the heat for 5 to 8 minutes or until bubbly and golden. Serve warm.

Makes 36 to 40 appetizers.

Nutrition Facts
Calories 45,
Total Fat (g) 4,
Saturated Fat (g) 1,
Cholesterol (mg) 10,
Sodium (mg) 87,
Carbohydrate (g) 1,
Fiber (g) 0,
Protein (g) 2

Source: Better Homes & Gardens Magazine


ROAST BEEF WITH HORSERADISH CREAM

A few simple ingredients and you have a dazzling main course. Serve with Yorkshire Pudding as suggested or roasted new potatoes and your favorite vegetable side dish and please the most discerning palate!

Makes: 12 servings
Prep: 20 minutes
Roast: 1-3/4 hours
Stand: 15 minutes

Ingredients

1  teaspoon pink and/or black peppercorns, cracked
3/4  teaspoon salt
1  4- to 6-pound boneless beef rib-eye roast
1  recipe Horseradish Cream (see recipe below)

Directions

1. Sprinkle cracked peppercorns and salt evenly over roast; rub in with your fingers. Place roast, fat side up, on a rack in a 15-1/2x10-1/2x2-inch roasting pan. Insert an oven-going meat thermometer into center of roast. Roast, uncovered, in a 350 degree F oven until desired doneness. (Allow 1-3/4 to 2 hours for medium-rare doneness [135 degree F] or 2 to 2-1/2 hours for medium doneness [150 degreeF].)

2. Reserve pan drippings for Individual Yorkshire Pudding (recipe follows). Cover with roast with foil; let stand while preparing pudding. (The meat's temperature will rise 10 degree F during standing.)

3. To serve, slice roast. Serve with the Horseradish Cream.

Horseradish Cream: In a chilled small bowl, beat 1/2 cup whipping cream with chilled beater of an electric mixer on medium speed until soft peaks form (tip curl). Fold in 2 tablespoons cream-style prepared horseradish and 1/2 teaspoon dry mustard. Serve immediately, or cover and store horseradish mixture in the refrigerator up to 24 hours.

Nutrition Facts: Calories 164,  Total Fat (g) 10,  Saturated Fat (g) 4,  Cholesterol (mg) 56,  Sodium (mg) 51,  Carbohydrate (g) 0,  Fiber (g) 0,  Protein (g) 19

Yorkshire Pudding: After removing meat from the oven, increase oven temperature to 450 degrees F. Measure pan drippings. If necessary, add enough cooking oil to drippings to equal 1/4 cup; return to pan. In a bowl combine 4 eggs and 2 cups milk. Add 2 cups all-purpose flour and 1/4 teaspoon salt. Beat with an electric mixer or rotary beater until smooth. Stir into drippings in roasting pan. Bake for 20 to 25 minutes or until puffy and golden. Cut into squares. Serve at once with roast.

Nutrition facts per serving: 319 calories, 17 g total fat (6 g sat. fat).

Source: Better Homes and Gardens


CRAB WITH ASPARAGUS AND HEIRLOOM TOMATOES

What a delightful layered salad for four special guests!

3 tablespoon extra-virgin olive oil
2 tablespoon aged balsamic vinegar
Sea salt
Coarsely ground black pepper
12 spears asparagus, ends trimmed 2 inches
Vegetable oil cooking spray
2 shallots, minced
8 heirloom tomatoes, seeded and diced
2 cups crabmeat, chopped
2 cucumbers, seeded and diced
2 tablespoon finely chopped chives
2 cups diced red, yellow or purple bell peppers
2 tablespoon nonfat plain yogurt
Juice of half a lime
2 tablespoon minced fresh cilantro

Turn on broiler. Whisk together oil and vinegar in a bowl. Season with salt and pepper; set aside. Place asparagus on a baking sheet with sides and spray with cooking spray; roll each spear until fully coated in oil. Broil asparagus 8 to 10 minutes or until spears begin to brown. Remove from baking sheet and set aside to cool. Meanwhile, combine shallots and tomatoes in a bowl. Season with salt and pepper; set aside. In a separate bowl, combine crabmeat, cucumbers and chives. Season with salt and pepper; set aside. Place bell peppers in a separate bowl; drizzle with 2 teaspoons reserved vinaigrette; set aside. In a separate bowl, combine yogurt, lime juice and cilantro. Season with salt and pepper; set aside. Chop asparagus into 1-inch pieces. Place tomato mixture on the bottom of each of 4 plates. Top with a layer of the crab; add a layer of peppers (save some for garnish), then asparagus. Top each with 1 1/2 teaspoons yogurt dressing. Sprinkle with peppers. Spoon remaining vinaigrette over salad.

Source: Self Magazine



SPAGHETTI WITH BEEF MUSHROOM SAUCE

Serves 4
Hands-on Time: 25m
Total Time: 25m

Ingredients

1 pound dry spaghetti
2 tablespoons olive oil
1 pound button mushrooms, thinly sliced
2  cloves garlic, finely chopped
1 pound ground beef
1 teaspoon kosher salt
1/4 teaspoon black pepper
1  14.5-ounce can diced tomatoes, undrained
1 cup heavy cream
1 cup (4 ounces) grated Parmesan
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

Directions

1. Cook the spaghetti according to the package directions.

2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes.

3. Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains, about 5 minutes.

4. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in the cream and 3/4 cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes.

5. Drain the pasta and return it to the pot. Add the sauce and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.

Tip:
For a delicious, lower-calorie version of this dish, omit the cream.

Nutritional Information:
Calories 1,046; Calories From Fat 43%; Fat 50g; Sat Fat 19g; Cholesterol 155mg; Sodium 1,150mg; Carbohydrate 96g; Fiber 5g; Sugar 6g; Protein 54g

Source: Real Simple



PECAN CHEESECAKE PIE

Excellent cheesecake from the South and easy enough for most anyone to prepare (even me!).

Prep: 15 min., Bake: 55 min., Cool: 1 hr.
Yield:  Makes 8 servings

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

Source: Southern Living, November 2007



FISH IN ROASTED RED PEPPER SAUCE

Prep time 10 min
Total time 30 min
Makes 4 servings

4 cod fillets (1 lb.)
1/4 cup  flour
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup  sliced onions
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup  roasted red peppers
1/4 cup chicken broth
1 clove  garlic, peeled
2 Tbsp. chopped cilantro

COAT both sides of fish with flour. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Add fish; cook 5 to 7 min. on each side or until fish flakes easily with fork.

MEANWHILE, blend cream cheese, red peppers, broth and garlic in blender until well blended. Pour into medium saucepan. Bring to boil on medium-high heat, stirring frequently; simmer on low 5 min., stirring occasionally.

PLACE fish on platter; top with cream cheese sauce and cilantro.

Substitute
Substitute jarred roasted red peppers or roasted poblano peppers for the roasted fresh red peppers.

Buying and Storing Frozen Fish & Shellfish
When purchasing frozen fish or shellfish, make sure it is well wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package. Avoid fish that has been thawed and refrozen. Store it in the refrigerator, tightly wrapped, for up to 2 days. Never refreeze fish or shellfish once it's been thawed.

Nutritional information per serving
Calories 200
Total fat 10 g
Saturated fat 4 g
Cholesterol 65 mg
Sodium 490 mg
Carbohydrate 5 g
Dietary fiber 1 g
Sugars 2 g
Protein 22 g

Source: Kraft Foods


CORN PUDDING

Yield:  6 Servings

1 tablespoon unsalted butter, for greasing casserole
4 large eggs
3/4 cup heavy cream
3/4 cup milk
3 cups white corn (from about 6 medium ears)
1 tablespoon finely chopped chives
Pinch ground nutmeg
1 teaspoon salt
Pinch white pepper

Preheat oven to 325°F. Grease a shallow, 1 1/2-quart casserole with butter.

In a medium bowl, whisk together eggs, cream and milk. Add corn, chives, nutmeg, salt and white pepper; stir mixture to combine. Pour into casserole.

Place casserole in large roasting pan; pour hot water to reach halfway up sides of casserole. Bake 45 minutes to 1 hour. Remove casserole from water bath and let cool for 10 minutes.

CALORIES 245 ; FAT 18g (sat 10g); CHOLESTEROL 194mg; CARBOHYDRATE 17g; SODIUM 456mg; PROTEIN 8g; FIBER 1g

Source: All You Magazine, September 2005


ROAST PORK LOIN WITH POBLANO CHILE SAUCE

I used regular Hellmann's with a squeeze of RealLime and it worked great. I'm cheap and didn't want to buy a product I might not use again, lol.

Preparation Time: 10 minutes
Cooking Time: 1 hour 25 minutes
Yield:  8 servings

3 pound boneless pork loin roast
1 to 2 tablespoons garlic salt
1 tablespoon vegetable oil
1 small onion, finely chopped
2 roasted poblano peppers, peeled, seeded and finely chopped
1/2 cup Hellmann's® or Best Foods® Mayonnaise with Lime Juice
1/2 cup heavy or whipping cream
1/4 cup chopped fresh cilantro

1. Preheat oven to 450°. Arrange pork in shallow roasting pan on rack and season with garlic salt. Roast 20 minutes. Decrease heat to 350° and continue roasting 1 hour or until meat thermometer inserted in center reaches 160°. Remove pork and keep warm; reserve pan drippings.

2. Meanwhile, for sauce, heat oil in 10-inch skillet over medium heat and cook onion, stirring occasionally, 2 minutes. Add peppers and cook, stirring occasionally, 3 minutes or until onion and peppers are tender. Stir in reserved pan drippings and cook 1 minute; remove from heat. Stir in Hellmann's® or Best Foods® Mayonnaise with Lime Juice, cream and cilantro. Season, if desired, with additional garlic salt. To serve, slice pork and serve with poblano chile sauce.

Nutrition Information per serving:
Calories 380, Calories From Fat 220, Saturated Fat 7g, Total Fat 24g, Cholesterol 135mg, Sodium 530mg, Total Carbohydrate 3g, Sugars 1g, Dietary Fiber 0g, Protein 36g

Net Carbs+ 3g
+ "Net Carbs" are total carbohydrates minus dietary fiber and sugar alcohol as these have a minimal impact on blood sugar.

Source: Hellmann's Mayonnaise



CHEESE-STUFFED CHICKEN IN PHYLLO

Preparation Time: 25 minutes
Cooking Time: 7 minutes
Other Time: 40 minutes
Yield:  8 servings

8 skinned and boned chicken breast halves
1 teaspoon salt
1/2 teaspoon pepper
4 cups chopped fresh spinach
1 medium onion, chopped
2 tablespoons olive or vegetable oil
1/2 (8-ounce) package cream cheese, softened and cut up
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup (2 ounces) shredded Cheddar cheese
1 egg yolk, lightly beaten
1 tablespoon all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
16 frozen phyllo pastry sheets, thawed
Melted butter or margarine
Mixed salad greens

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper, and set aside.

Sauté spinach and onion in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until onion is tender. Remove from heat, and stir in cream cheese until blended. Stir in mozzarella cheese and next 6 ingredients.

Spoon 1/4 cup spinach mixture on center of each chicken breast half, and roll up, jellyroll fashion.

Unfold phyllo sheets on a lightly floured surface. Stack 2 phyllo sheets, brushing with melted butter between sheets. (Keep remaining phyllo sheets covered with plastic wrap to prevent drying out.) Place 1 chicken roll on short side of phyllo stack; gently roll up, folding in long side. Repeat procedure with remaining pastry, melted butter, and chicken. Place rolls in a shallow pan, and brush with melted butter.

Bake at 350° for 35 to 40 minutes or until done. Serve on a bed of mixed greens, if desired.

Source: Southern Living, November 2001


HEAVENLY HASH

2 cans mandarin orange slices (drained)
2 jars maraschino cherries (drained)
1/2 c. chopped pecans
2 c. Cool Whip
2 c. pineapple tidbits (drained)
1 c. sour cream
2 c. miniature marshmallows

Mix all together. Keep in refrigerator until ready to serve.


COMPANY'S COMING BEEF-NOODLE CASSEROLE

8 ounces noodles, uncooked
1 pound ground chuck
1 Tbsp. butter
2 cans (8 oz. each) tomato sauce
1/2 lb. cottage cheese
1/4 cup sour cream
1 package (8 ounce) Cream Cheese, softened
1/3 cup chopped scallions
1 Tbsp. chopped green pepper
2 Tbsp. melted butter
8 ounces Shredded Sharp Cheese

Preheat oven to 375°F. Cook noodles as package directs, drain.

Meanwhile saute ground beef in 1 Tbsp. butter till browned. Stir in tomato sauce. Remove from heat.

Combine the cottage cheese, sour cream, cream cheese, scallions, and green pepper.

In 2-qt. casserole, spread 1/2 the noodles; cover with cheese mixture; then cover with the rest of the noodles. Pour on the melted butter; then the meat mixture, top with shredded cheddar cheese.

Bake uncovered for 30 minutes.

Notes To make ahead: refrigerate, bake at 375°F for 45 minutes or till cheese bubbles and casserole is warmed through.


SAUSAGE & CHEESE BREAKFAST STRUDELS

Serves: 5

Filling:
2 Tbsps butter
2 Tbsps flour
1 cup milk
1/2 cup shredded Swiss cheese
2 Tbsps grated parmesan cheese
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1/4 lb bulk pork sausages
5 large beaten eggs
1 1/2 tsps thyme
1 Tbsp chopped, fresh parsley

Pastry:
5 frozen phyllo pastry sheets, thawed
1/2 cup melted butter
1/4 cup dry bread crumbs

Topping:
1 Tbsp grated parmesan cheese
2 Tbsps chopped, fresh parsley

Heat oven to 375 degrees. Melt 2 tablespoons butter in small saucepan. Blend in flour, cook over medium heat until smooth and bubbly, about 1 minute. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Add Swiss and parmesan cheeses, salt, cayenne pepper, and nutmeg. Stir until cheeses are melted. Set aside. In medium skillet, brown sausage, drain. Stir in eggs and thyme. Cook over medium heat until eggs are just set. Stir in cheese sauce and 1 tablespoon parsley. Cool completely.

Unroll phyllo sheets: cover with plastic wrap or towel. Brush 1 phyllo sheet with melted butter, sprinkle with bread crumbs. Fold in half lengthwise, brush with butter. Place 1/2 cup filling on bottom of short side of phyllo, leaving 1 inch edge on bottom and sides. Turn up edge. Fold in sides. Roll up. Place seam side down on ungreased cookie sheet.

In small bowl, combine topping ingredients. Brush strudel with melted butter; sprinkle with topping. Repeat with remaining phyllo sheets. filling, and topping. Bake at 375 for 15 minutes or until crisp and light brown. Serves 5 -can easily double.

Note: Strudels can be prepared, covered, and refrigerated a day ahead, then baked as directed.

Source: Rock Cottage Gardens, A Bed & Breakfast Inn, Eureka Springs, Arkansas