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THREE-MINUTE FUDGE

~Submitted by Linda, CA

2 sticks "real" butter
1-cup peanut butter
1 lb. powered sugar
1-tsp. vanilla

Place margarine and peanut butter in microwave safe bowl. Microwave on high 1 minute or until melted. Add powered sugar and vanilla. Mix well. Place in glass pan (I use 8 x 8) and refrigerate until firm. Cut into squares.




DECADENT MIXED NUT CHOCOLATE TART

~Submitted by Angelique, TX

Ingredients
1 refrigerated pie crust (1/2 of a 15-ounce package)
5 semisweet chocolate baking squares
(1-ounce each) -- chopped
3 tablespoons powdered sugar -- sifted
2 tablespoons orange-flavored liqueur
OR
2 tablespoons orange juice concentrate -- thawed 1 1/2 tablespoons
unsalted butter -- melted
1 tablespoon water
2 teaspoons grated orange zest
3/4 cup roasted mixed nuts (Oregon hazelnuts, almonds and walnuts)

Heat oven to 450º. Line an 8-inch tart pan (removable bottom) with pie crust dough. Trim outside edge to 3/4 inch from pan; fold crust inside and press crust firmly against sides of pan. To keep sides from falling, line crust with aluminum foil and fill with dry rice or beans. Bake 10 minutes. Remove foil and rice. Prick bottom of crust with fork; return to oven for 8 to 10 minutes or until edge is light golden brown. Cool.

For chocolate filling, melt chocolate in bowl in microwave on HIGH for about 2 minutes. Immediately add remaining ingredients except nuts; whisk until smooth. Reserve 2 tablespoons filling for glaze. Pour chocolate filling into tart; spread to make even layer. Gently press whole cracked nuts into chocolate filling covering entire surface. To glaze tart, whisk enough very hot water into the reserved filling to make a pourable glaze. Drizzle over nuts, using the tines of a fork. Refrigerate 1 hour before serving.




HAM STEW

~Submitted by Jessica, Corfu, Greece

1 1/2 qt. water
2 c. split peas
1/3 c. barley
3 stalks celery
2 potatoes
1 onion
3 carrots
1 bay leaf
1 clove minced garlic
1/2 c. oil
1/2 tsp. salt
2 tsp. caraway seeds (optional)
Ham (leftovers or 5 oz. can)

Add barley and split peas to boiling water, simmer 1 hour. Saute the rest of the ingredients in oil and add to stock. Simmer 1 hour. Add caraway seed and simmer 30 more minutes.




RED ROCK CANDY

~Submitted by Joyce, IL

2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1/2 cup red cinnamon candies
1 teaspoon butter or margarine

Combine first 3 ingredients in a heavy 3-quart saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cook over medium heat, stirring often, about 10 minutes or until mixture reaches soft ball stage or 234 degrees F on a candy thermometer.

Add cinnamon candies; cook, stirring constantly, to hard crack stage or to 300 degrees F on a candy thermometer. Remove from heat; stir in butter. Quickly pour into a buttered 13 x 9-inch pan. Cool.

To serve, break into small pieces.

Yields 1 1/2 pounds.




FRIED VEGETABLES, JAPANESE STYLE
(Makes 4 accompaniment servings)

~Submitted by Larry Holmes, Ontario, Canada

3 small zucchini (about 1 pound)
1 12-ounce package medium-sized mushrooms
¾ cup all-purpose flour
1/8 teaspoon baking soda
1 large egg
salt
salad oil
8 large basil or small spinach leaves
4 parsley sprigs with stems.

About 1 hour before serving:
Cut zucchini diagonally into ½-inch slices. Trim tough stems from mushrooms. In medium bowl, with wire whisk or fork, mix flour, baking soda, egg, ½ teaspoon salt, and ¾ cup water until smooth. (Batter will be thin.)

In 4-quart saucepan over medium heat, heat about 1-inch salad oil to 375° F on deep-fat thermometer (or heat oil in deep-fat fryer set at 375°F.)

Dip zucchini, mushrooms, basil leaves and parsley sprigs, a few at a time, into batter and fry in hot oil about 3 minutes or until golden brown. Drain on paper towels. Arrange vegetable tempura on warm platter. Sprinkle vegetables with salt to taste.




ASPARAGUS IMPOSSIBLE PIE

~Submitted by Ann, FL

2 c. cooked asparagus, cut up
1 c. shredded cheddar cheese
1/2 c. chopped onions
3/4 c. Bisquick
3 eggs
1 1/2 c. milk
1 tsp. salt
1/4 tsp pepper

Combine first 4 ingredients and place in greased pie plate. Blend remaining ingredients and pour over asparagus mixture. Bake at 400 degrees for 35-40 minutes.




TEN-MINUTE LASAGNA

~Submitted by Richard K, Bradenton, FL

o 1 26-ounce jar pasta sauce
o 1 30-ounce bag frozen large cheese ravioli, unthawed
o 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
o 1 8-ounce bag shredded mozzarella
o 1/2 cup grated Parmesan

Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.

Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.

Makes 6 servings.

* This is a great recipe to make the day before. When you get home, you can just remove from the refrigerator and put it in the oven to finish cooking.

Source: Real Simple magazine

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For Two...

BREAD PUDDING FOR TWO

1 slice bread, cubed
2 tablespoons raisins
1 egg
1/2 cup evaporated milk
3 tablespoons water
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Divide bread and raisins between two greased 8-oz. baking dishes; set aside. In a bowl, beat egg, milk and water; pour over bread. Combine sugar, cinnamon and nutmeg; sprinkle over top. Bake, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Cool slightly. Serve warm.

Yield: 2 servings.