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Christmas is a time when you get homesick – even when you’re home.
~Carol Nelson

Judas Asparagus

~Shared by Jim D., WA

If you need a laugh today, then THIS should do it!

A child was asked to write a book report on the entire Bible.

This is amazing and brought tears of laughter to my eyes.

I wonder how often we take for granted that children understand  what we are teaching???

Through the eyes of a child:

The Children's Bible in a Nutshell

In the beginning, which occurred near the start, there was nothing but God, darkness, and some gas.  The Bible says, 'The Lord thy God is one, but I think He must be a lot older than that.

Anyway, God said, 'Give me a light!' and someone did.

Then God made the world.

He split the Adam and made Eve.  Adam and Eve were naked, but they weren't embarrassed because mirrors hadn't been invented yet.

Adam and Eve disobeyed God by eating one bad apple, so they were driven from the Garden of Eden......Not sure what they were driven in though, because they didn't have cars.

Adam and Eve had a son, Cain, who hated his brother as long as he was Abel.

Pretty soon all of the early people died off, except for Methuselah, who lived to be like a million or something.

One of the next important people was Noah, who was a good guy, but one of his kids was kind of a Ham.  Noah built a large boat and put his family and some animals on it. He asked some other people to join him, but they said they would have to take a rain check.

 After Noah came Abraham, Isaac, and Jacob.  Jacob was more famous than his brother, Esau, because Esau sold Jacob his birthmark in exchange for some pot roast.  Jacob had a son named Joseph who wore a really loud sports coat.

Another important Bible guy is Moses, whose real name was Charlton Heston.  Moses led the Israel Lights out of  Egypt and away from the evil Pharaoh after God sent ten plagues on Pharaoh's people.  These plagues included frogs, mice, lice, bowels, and no cable.

God fed the Israel Lights every day with manicotti.  Then he gave them His Top Ten Commandments. These include: don't lie, cheat, smoke, dance, or covet your neighbor's stuff.

Oh, yeah, I just thought of one more: Humor thy father and thy mother.

One of Moses' best helpers was Joshua who was the first Bible guy to use spies.  Joshua fought the battle of Geritol and the fence fell over on the town.

After Joshua came David.  He got to be king by killing a giant with a slingshot.  He had a son named Solomon who had about 300 wives and 500 porcupines.  My teacher says he was wise, but that doesn't sound very wise to me.

After Solomon there were a bunch of major league prophets.  One of these was Jonah, who was swallowed by a big whale and then barfed up on the shore.

There were also some minor league prophets, but I guess we don't have to worry about them.

After the Old Testament came the New Testament.  Jesus is the star of The New.  He was born  in  Bethlehem  in a barn.  (I wish I had been born in a barn too, because my mom is always saying to me, 'Close the door! Were you born in a barn?' It would be nice to say, 'As a matter of fact, I was.')

During His life, Jesus had many arguments with sinners like the Pharisees and the Republicans.

Jesus also had twelve opossums.

The worst one was Judas Asparagus.  Judas was so evil that they named a terrible vegetable after him.

Jesus was a great man.  He healed many leopards and even preached to some Germans on the Mount.

But  all those guys put Jesus on trial before Pontius the Pilot.  Pilot didn't stick up for Jesus.  He just washed his hands instead.

Anyways, Jesus died for our sins, then came back to life again.  He went up to Heaven but will be back at the end of the Aluminum..  His return is foretold in the book of Revolution.

Cooking for Kids - Reindeer Food

~Shared by Ann S., Mims, FL
 
Reindeer Food

Reindeer food (also sometimes called Magic Reindeer Food or Magic Reindeer Dust) is for Santa's reindeer. After all, they get hungry on Christmas Eve, too!
 
Ingredients:
1 cup rolled oats
2-6 Tbsp red colored sugar
2-6 Tbsp. green colored sugar
 
Preparation:
Mix the ingredients together and place in a plastic bag, adding as much colored sugar as you like for a festive effect.
 
Tie with a ribbon and attach the following poem:

Sprinkle this reindeer food outside tonight.
The moonlight will make it sparkle bright.
As the reindeer fly and roam.
This will guide them to your home.

Source: Stephanie Gallagher, About.com Guide

CELEBRATION POT PIE WITH PUMPKIN BISCUIT CRUST

~Shared by Ann S., Mims, FL
 
Use any combination of baking dishes--several smaller or two larger--but be sure they're deep enough to hold about 1 1/2-inches worth of stew plus another inch for the topping. You can easily turn this into a shepherd's pie by substituting mashed potatoes for the biscuit topping. 

2 pounds potatoes, cut into 1/2-inch cubes
1 large onion, cut into 1/2-inch dice
2 ribs celery, cut into 1/4-inch cubes
8 ounces mushrooms, quartered
2 large carrots, diced
2 bay leaves
1 teaspoon thyme
1/2 teaspoon rubbed sage
4 cloves garlic, minced
2 teaspoons poultry seasoning
1 teaspoon onion powder
1/2 teaspoon celery salt
1 tablespoon soy sauce
1/4 teaspoon freshly ground pepper -- or to taste
1 1/2 teaspoon salt (or to taste)
1 1/2 cups frozen baby peas
3 tablespoons nutritional yeast
1 tablespoon mellow white miso
6 tablespoons cornstarch dissolved in 4 tablespoons water
 
Seitan
1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
3/4 cup Imagine No-Chicken Broth, cold (or other veg. broth)
1 tablespoon tahini or other nut butter
 
Biscuit Topping
2 cups unbleached white flour
2 cups white whole wheat flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup pumpkin (canned or cooked and water pressed out)
1 cup unsweetened soymilk -- mixed with 2 tablespoons lemon juice
 additional soymilk or water as needed

Put 12 cups of water on to boil in a large (at least 6-quart) soup pot. Add each vegetable (potatoes, onion, celery, mushrooms, carrots) to the pot as you chop it. Add the bay leaves, thyme, sage, garlic, poultry seasoning, onion powder, celery salt, soy sauce, pepper, and salt. Bring to a boil and reduce heat to simmer uncovered for about 20 minutes.
 
Meanwhile, prepare the seitan: Mix the dry ingredients in a medium-sized bowl. Combine the broth and nut butter. Stir the broth mixture into the dry ingredients until well blended. Knead gently 10 times. Turn out onto a cutting board and press it as flat as possible. Let it rest for about 5 minutes. Then using a sharp knife, cut it into 1/2-inch cubes. Add the seitan cubes to the simmering vegetables, taking care to separate them before they go into the pot. Stir well and simmer for 45 minutes, stirring occasionally.
 
After 45 minutes, remove the bay leaves and add the peas. Mix the miso in a small bowl with a little of the hot broth, and then add it to the stew, along with the nutritional yeast. Stir in the cornstarch mixture and bring to a boil, stirring often. When mixture thickens, reduce heat and allow to simmer while you make the biscuits. (If stew does not seem thick enough, add a little more cornstarch/water.)
 
(You can make the recipe up until this point the day before serving and refrigerate the filling. When ready to assemble, reheat the stew as you make the biscuit topping. Stew should be hot when the biscuits are placed on top.)
 
Preheat oven to 400 and oil two or more deep casserole dishes (any combination of casserole dishes or pie pans to hold about 6 liters). Mix the dry ingredients for the biscuits in a medium bowl. Stir in the pumpkin and the soymilk/lemon juice. Add additional soymilk or water a teaspoon at a time as you stir until all flour is moistened and dough forms a ball. Turn out onto floured board and knead two or three times. Roll out to 1/2- inch thick, and cut into circles using a 1 1/2-inch wide floured glass or biscuit cutter. Gather remaining dough and use it to cut additional biscuits. You should have between 24 and 30. (Alternately, cut the biscuit dough to fit the pans, leaving about an inch all around to allow for dough to expand.)
 
Pour the stew into the prepared pans, making sure there is at least 1/2-inch free at the top. Place the biscuits on top, spacing them evenly. Bake until biscuits are lightly browned, 15-20 minutes. Remove from oven and allow to stand for a few minutes before serving.

Yield: 12-16 servings

Nutrition Facts
Nutrition (per serving): 344 calories, 21 calories from fat, 2.5g total fat, 0mg cholesterol, 986.1mg sodium, 785.4mg potassium, 63.5g carbohydrates, 7.7g fiber, 4.4g sugar, 20.3g protein, 6.3 points.

Source: Susan Voisin, FatFree Vegan Kitchen


CHICKEN ENCHILADA CASSEROLE

~Shared by Maggie, TX

Servings: 6 (1-cup) servings
Carb grams per serving: 23

3/4 cup water
1/2 cup chopped onion
1/2 teaspoon instant chicken bouillon granules
2 cloves garlic, minced
1/8 teaspoon ground black pepper
1/2 cup light dairy sour cream
2 tablespoons nonfat dry milk powder
1 tablespoon all-purpose flour
1 1/2 cups shredded cooked chicken breast or turkey breast (about 8 ounces)
1 8-ounce can no-salt-added tomato sauce
1 4-ounce can diced green chile peppers, drained, or 1 or 2 canned jalapeño chile peppers, rinsed, seeded, and finely chopped
2 tablespoons snipped fresh cilantro or 1/2 teaspoon ground coriander
Nonstick cooking spray
4 6-inch corn tortillas, cut into 1-inch-wide strips
1 cup canned black beans or kidney beans, rinsed and drained
1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
Fresh cilantro leaves (optional)

1. Preheat oven to 350 degrees F. For chicken filling: In a medium saucepan, combine the water, onion, bouillon granules, garlic, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender. Do not drain. In a small bowl, combine sour cream, nonfat dry milk powder, and flour; add to onion mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in chicken. Set filling aside.

2. In another small bowl, combine tomato sauce, chile peppers, and snipped cilantro. Set aside.

3. Coat a 2-quart baking dish with nonstick cooking spray. Arrange tortilla strips in the baking dish. Top with chicken filling. Top with beans. Top with tomato sauce mixture.

4. Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese. If desired, garnish with cilantro leaves. Let stand for 5 minutes before serving.

Nutrition Facts Per Serving:
Servings: 6 (1-cup) servings
Calories 219
Total Fat (g) 6
Saturated Fat (g) 3
Cholesterol (mg) 43
Sodium (mg) 420
Carbohydrate (g) 23
Fiber (g) 5
Protein (g) 19
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0
Diabetic Exchanges:
Starch (d.e.) 1
Vegetables (d.e.) .5
Very Lean Meat (d.e.) 2
Fat (d.e.) 1

Source: Better Homes and Gardens Test Kitchens

ITALIAN SPINACH DIP

~Shared by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

-  1 cup frozen cut leaf spinach
-  1 (3 ounce) package nonfat cream cheese, cut into pieces
-  1/2 cup nonfat sour cream
-  1 tablespoon zesty no salt added Italian dressing mix
 -  Assorted vegetables such as sliced carrots, jicama, broccoli, zucchini, cauliflower, green pepper, radishes

DIRECTIONS

Place spinach in a microwave-safe medium bowl. Cover with plastic wrap and vent. Microwave on high power for 3 to 4 minutes or until hot. Drain well and chop.

Add cream cheese to spinach and stir until cream cheese is softened. Add sour cream and dressing mix, blending well. Cover and refrigerate for at least 2 hours or until chilled. Serve with assorted vegetables.

Nutritional Information Per Serving (2 tablespoons): Glycemic Index: 27, Glycemic Load: 1, Calories: 33, Protein: 3 g, Carbohydrate: 4 g, Dietary Fiber: 1 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 1 g, Sodium: 201 mg Diabetic Exchanges: 1/2 Vegetable, 1/2 Very Lean Meat

Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek


HERBED FISH FILLETS

~Shared by Mary S., Nashville, TN

Yield: 4 Servings

INGREDIENTS

-  3 shallots, chopped
-  1 pound sole or flounder fillets
-  1-1/2 teaspoons dried basil leaf, or 3 tablespoons chopped fresh basil
-  1/2 teaspoon rosemary, crushed
-  1/4 teaspoon pepper
-  1/4 cup vermouth
-  1/4 cup fresh lemon juice
-  1 to 2 tablespoons chopped parsley

DIRECTIONS

Preheat oven to 350 degrees F.

Coat an ovenproof casserole dish with non-stick cooking spray and sprinkle shallots over bottom.

Rinse fish and pat dry. Sprinkle each fillet with herbs and pepper. Roll up each fillet starting with widest end.

Place in casserole dish side by side. Pour vermouth and lemon juice over fish and bake 25 minutes, until fish turns from translucent to opaque. Garnish with parsley.

Nutritional Information Per Serving (1/4 of recipe): Calories: 145, Fat: 2 g, Cholesterol: 36 mg, Carbohydrate: 2 g, Protein: 23 g, Sodium: 66 mg Diabetic Exchanges: 3 Low-Fat Meat

Source: Light and Easy Diabetes Cuisine by Betty Marks


ARTICHOKE, SHRIMP, AND ROASTED RED PEPPER PIZZA

~Shared by Mary S., Nashville, TN

Yield: 8 servings (1 piece per serving)

INGREDIENTS

-  1 homemade or store-bought pizza crust
-  1 cup water-packed artichoke heart quarters, well drained
-  1 cup pizza sauce
-  1-1/2 cups cooked shrimp
-  1/4 cup roasted red pepper, chopped
-  2 tablespoons grated Parmesan cheese

DIRECTIONS

Preheat the oven to 425 degrees F. Spray a large baking sheet or pizza pan with nonstick spray. Lightly sprinkle with cornmeal, if desired.

If making the crust, transfer the dough to the pan. Stretch and shape the dough by hand and/or with rolling pin into a 12-or 13-inch circle or 11-by 14-inch rectangle. If using store-bought crust, place it on the pan.

Remove and discard any coarse outer leaves from the artichoke hearts. Coarsely chop the hearts.

Spread the pizza sauce over the crust. Sprinkle with artichoke hearts evenly over the crust. Sprinkle on the shrimp, then the chopped pepper. Top with cheese.

If using homemade crust, bake for 12 to 15 minutes. If using purchased crust, bake according to package directions, or until the pizza begins to brown at edges. Cut into 9 rectangles or wedges and serve.

Nutritional Information Per Serving (1 slice): Calories: 164, Fat: 3 g, Cholesterol: 49 mg, Sodium: 559 mg, Carbohydrate: 24 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 10 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Lean Meat

Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the American Diabetes Association


VERY SPECIAL SPINACH

~Shared by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

-  3 (10 ounces) boxes frozen spinach, thawed and drained
-  2 cups low-fat (1%) cottage cheese
-  1-1/2 cups grated fat-free Cheddar cheese
-  3 eggs
-  1/4 cup flour
-  4 tablespoons (1/4 cup) light, soft tub margarine, melted

DIRECTIONS

Mix together all ingredients. Pour into slow cooker. Cook on HIGH 1 hour. Reduce heat to LOW and cook 4 more hours.

Nutritional Information Per Serving (1/8 of recipe): Calories: 160, Fat: 5 g, Cholesterol: 84 mg, Sodium: 520 mg, Carbohydrate: 11 g, Dietary Fiber: 3 g, Sugars: 3 g, Protein: 19 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 2 Lean Meat

Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good


MARINATED ARTICHOKE APPETIZERS

~Shared by Mary S., Nashville, TN

Yield: 24 appetizers

INGREDIENTS

-  24 marinated artichoke quarters, drained
-  24 cherry or grape tomatoes
-  8-ounce block reduced-fat white cheddar or Swiss cheese, cut into 24 cubes

DIRECTIONS

Skewer one artichoke piece, tomato, and cheese cube onto a toothpick. Serve immediately or cover and refrigerate until ready to serve.

Nutritional Information Per Serving (1 appetizer): Calories: 37, Carbohydrate: 1.8 g, Cholesterol: 5 mg, Fat: 2.1 g, Saturated Fat: 0.6 g, Fiber: 0.7 g, Protein: 3 g, Sodium: 92 mg, Calcium: 84 mg
Diabetic Exchanges: 1/3 Medium-Fat Meat, 1/3 Vegetable

Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek

T BONES FOR TWO

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 beef T-bone steaks (1" thick and 12 oz. each)
2 T. olive oil
1/2 C. packed brown sugar
1/2 t. seasoned salt
1/2 t. lemon pepper seasoning
1/2 t. lime pepper seasoning or additional lemon pepper seasoning
1/4 t. garlic powder

Brush steaks with oil. Combine the remaining ingredients; rub over steaks. Let stand for 10 minutes before grilling.

Grill, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Yield: 2 servings.


CHICKEN BREASTS IN HERB-MUSTARD CREAM SAUCE

~Shared by Maggie, TX

Serves 2.

1 boneless chicken breast, cut in half
1 to 2 tablespoons balsamic vinegar
1 tablespoon white wine
1/2 cup heavy cream
1 tablespoon herbed Dijon mustard

Saute chicken breast halves in a little olive oil until golden brown and cooked throughout. Remove to a warm plate. Pour off any excess oil from the pan. Over high heat, add the wine and balsamic vinegar, scraping the pan and reducing the liquid until thick and syrupy. Add the heavy cream and boil vigorously, continuously scraping the pan with a wooden spoon, until the cream is thick and reduced by about half its original volume.

Remove from heat, stir in the mustard, and spoon over the chicken.

CHOCOLATE MINT DESSERT

My kids literally inhale this dessert. Now you know why I don't 'do' desserts very often, lol.

Prep Time: 20 min
Cook Time: 30 min

Ingredients:
1 cup all-purpose flour
1 cup sugar
1/2 cup (1 stick) butter or margarine, softened
4 eggs
1-1/2 cups HERSHEY'S Syrup*
MINT CREAM CENTER (recipe follows)
CHOCOLATE GLAZE (recipe follows)

Directions:
1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.

2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.

3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.

MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.

CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.

CHOCOLATE MINT TRIANGLES: Cut dessert into about twelve 3-inch squares; cut each square diagonally into halves. About 24 triangles.

DOUBLE CHOCOLATE MINT DESSERT: HERSHEY'S Mint Chocolate Chips may be substituted for HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme de menthe in Mint Cream Center.

* One 16-oz. can HERSHEY'S Syrup contains 1-1/2 cups syrup.

Source: Hershey's


CHICKEN CAESAR PENNE CASSEROLE

2 cups uncooked penne pasta
2 cups chopped cooked chicken
3/4 cup creamy Caesar salad dressing
1/2 cup reduced sodium chicken broth
1/3 cup chopped green onions
1/4 cup finely chopped red pepper
6 ounces Mozzarella Cheese, shredded
1 1/2 cup Caesar-seasoned croutons
1/4 cup grated Parmesan cheese

Heat oven to 350 degrees F.

Cook pasta al dente to package directions. Drain.

Meanwhile, combine all remaining ingredients except croutons and Parmesan cheese in large bowl. Add pasta and stir to combine. Spoon into ungreased 2 quart round casserole. Top with croutons and Parmesan cheese.

Bake for 20 to 25 minutes or until heated through and croutons are golden brown.

Makes 6 servings.


FRUIT & ALMOND SALAD

4 cups torn salad greens
1 can mandarin oranges, drained
1 cup fresh raspberries
1 cup part skim mozzarella shredded cheese
1/4 cup sliced almonds, toasted
1/4 cup Raspberry & Olive Oil Vinaigrette

1) Combine all ingredients except dressing in large bowl.

2) Drizzle with dressing just before serving. Toss to coat.

3) Garnish with additional cheese and chives, if desired.


WHIPPED CREAM ANGEL FOOD CAKE

2 cups sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1-1/2 cups sugar
1 cup whipping cream
3 egg whites
1/2 cup water
1 tsp. vanilla

Sift together the flour, baking powder, salt, and sugar 3 times. Whip cream until stiff. Beat egg whites until stiff. Combine very carefully. Add water and vanilla. Gradually fold in dry ingredients. Bake in layers (2 9-inch cake pans, greased and floured, or angel food cake pan) in moderate oven (350 F.) until done, about 30 minutes. Serve with whipped cream and your choice of berries.

Source: Mary Margaret McBride's Enyclopedia of Cooking, 1958


CHEESE MELT RICE CASSEROLE

2 cups water
1 cup long grained rice
1 Tbsp bouillon
16 oz sour cream
1 1/2 cups Colby cheese, grated
1 cup Monterey jack cheese, grated
4 oz green chiles, chopped
1/2 cup red pepper, chopped
pepper to taste

Preheat oven to 350 degrees. In a medium saucepan combine water, rice and bouillon, bring to a boil, reduce heat and simmer about 15 minutes until tender. In a small bowl combine all ingredients, reserving 1/2 cup of the Colby.

Turn rice/cheese mixture into greased casserole dish and bake for 25 minutes, top with remaining cheese and bake another 5 minutes to melt.


DOUBLE-CHOCOLATE PEPPERMINT BARK

Adapted from Intermezzo, this comes from one of my fave food blogs. Cathy really outdid herself on this last-minute candy recipe that goes together in a flash.

1 pound dark chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
3/4 cup crushed peppermint candies, such as Starlight mints

Line a 13 x 9 inch pan with foil.  Set aside.

In top of a double-boiler or in microwave (I used the microwave), melt dark chocolate chips.  Spread into prepared pan.  Refrigerate until JUST ABOUT set, about 15-20 minutes.  The just about part is important as this will help meld your chocolate together.

In top of a double boiler or in microwave, melt white chocolate chips.  Stir in peppermint extract.  Spread on top of dark chocolate.  Sprinkle with crushed peppermint candies.

Refrigerate until set, about an hour.  Remove from pan and break into pieces.  Store at room temperature.

Source: Noble Pig


NOODLES WITH BUTTERED CRUMBS
 
3 quarts water
1/2 tsp salt
1 tbsp vegetable oil
8 ounces thin or medium-wide noodles (about 5 cups)
2/3 cup butter
2 cups cracker crumb (any type of party cracker can be used)
3 tbsp minced fresh parsley or coriander
3/4 tsp poppy seeds
1/4 tbsp black pepper
Paprika
 
In a very deep kettle, bring the water, salt, and oil to a full rolling boil over high heat.  Sprinkle in the noodles.  Return to a boil.  Cover tightly.  Remove from heat and allow the noodles to stand for 25 minutes, or until they are tender.  Drain in a colander.  Add 1/3 cup of the butter to the noodle kettle and melt it over low heat.  Return the drained noodles to the kettle and toss lightly.  Meanwhile, in a medium skillet, melt the remaining 1/3 cup butter over medium heat.  Add the cracker crumbs.  Stir and toast until the crumbs begin to turn golden.  Add the parsley or coriander, poppy seeds, and black pepper.  Blend well. Transfer the buttered noodles to a serving dish.  Sprinkle the buttered crumbs on the top  and sprinkle very lightly with the paprika over all.

Makes 6 servings
 
Source: Cooking From Quilt Country:  Hearty Recipes from Amish and Mennonite Kitchens


CHEESE STUFFED OLIVES

4 ounces cream cheese, softened
1/2 cup goat cheese, softened
1/4 cup freshly grated Parmesan cheese
8 leaves fresh basil, chopped
1 bulb roasted garlic
salt and pepper to taste
2 (8 ounce) jars jumbo or extra large olives
 
Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.


BACON & CHEESE CASSEROLE

Serves 12

1 lb bacon, crisp cooked, drained and crumbled
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded cheddar cheese
8 large eggs
2 cups whole milk
1 (16 oz) pkg frozen hash brown potatoes, thawed

Preheat oven to 350°. Lightly grease a 7x11 inch casserole dish. In a large bowl, beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in hash browns and pour mixture into casserole dish. Cover with foil and bake 45 minutes. Uncover and bake until eggs have set, 20 to 25 min.


LEMONADE CUPCAKES

1 (6-ounce) can frozen lemonade concentrate, thawed
1 (18.25-ounce) package white cake mix
1 (8-ounce) carton sour cream
1 (3-ounce) package cream cheese, softened
3 large eggs
1 (12-ounce) can cream cheese frosting
Garnishes: chewy candies, colored sugar, and candy sprinkles

Remove 2 tablespoons lemonade concentrate from can, and reserve for another use.

Combine remaining concentrate, cake mix, and next 3 ingredients in a mixing bowl. Beat at low speed with an electric mixer until moistened.

Beat at high speed 3 minutes, stopping to scrape down sides. Spoon batter into 30 paper-lined muffin cups, filling each three-fourths full.

Bake at 350F for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack. Spread evenly with frosting.

Garnish, if desired.

Yield: Makes 30 cupcakes.