Cheeseburger Chowder

You'll Need

 1       lb   ground beef
1/2     lb sweet sausage, casings removed
2     garlic cloves, minced
3     cups chicken broth
1/2     cup onions, chopped
2     teaspoons chili powder
1/2     teaspoon cayenne pepper
1     cup carrots, pared and diced
1 (14 1/2     ounce) can diced tomatoes, undrained
1 (15     ounce) can kernel corn, undrained
1 (15     ounce) can cream-style corn
2     cups shredded hash browns, frozen
1/2     lb American cheese, cubed
1 (11     ounce) can cheddar cheese soup
1     cup milk


   1. In a skillet brown the ground beef, sausage, garlic and onion. Remove and drain. In a 3 quart dutch oven add the beef mixture, 2 teaspoons chili powder, 1/2 teaspoons cayenne, carrots, 3 cups chicken broth, canned tomatoes and both types of corn. Cover and bring to a boil, reduce heat and cook at medium high heat for around 15 minutes or until the carrots are tender, stirring occasionally. Reduce heat to low. Add the frozen hash browns, cheddar cheese soup, cubed american cheese and the 1 cup milk. Stirring thoroughly to melt the cheese, and to combine, around 5 minutes.
   2. If desired to each serving bowl add a dollop of sour cream and sprinkle with chives

Low Calorie

You'll Need
 1       tablespoon   butter
1     tablespoon olive oil
1     large onion
1/8     teaspoon thyme
2     ounces port wine or sherry wine
900     ml beef broth
1 1/2     teaspoons salt
    pepper
2     slices day old French bread
1/2     cup shredded mozzarella cheese


   1. In a large saucepot, melt butter in olive oil and cook onions over medium-high until nicely softened. Add thyme.
   2. Pour in port and allow to cook mostly off.
   3. Add beef broth, salt and pepper to taste. Bring to a boil and simmer 5 - 10 minutes.
   4. Pour into soup bowls. Top with snug-fitting slice of bread (toasting helps it stay afloat) and shredded cheese.
   5. Broil until cheese is golden. Serve immediately

Russian Borscht

You'll Need

 7       quarts   water
2     quarts canned tomatoes
2     cups tomato juice
2     cups onions, chopped
10     medium potatoes, peeled and halved
1/4     lb butter
1     medium beet, quartered
1 3/4     cups carrots, chopped
1 3/4     cups celery, chopped
8     garlic cloves
1     green pepper, chopped
3     tablespoons salt
18     cups cabbage, shredded
1     pint whipping cream
1 1/2     cups potatoes, diced
1     cup green onions, chopped
1     cup fresh dill, chopped

   1. Cook tomatoes and juice in pot for 1 hour.
   2. Saut onions lightly in 1/8 lb. butter then add 3 cups cabbage and saut.
   3. Add water to tomatoes and bring to boil.
   4. Add beet and halved potatoes. Cook until done.
   5. Remove beet and discard.
   6. Remove potatoes and mash with butter, add 1/2 pint whipping cream.
   7. Add remaining cream to water and tomatoes in the pot.
   8. Add carrots, celery, garlic and green pepper to water mix. Cook till done.
   9. Add mashed potatoes and diced potatoes. Bring to hard boil.
  10. Add shredded cabbage and bring to a hard boil.
  11. Add dill and green onions and bring to hard boil, add sautéed onion and cabbage and bring to hard boil.
  12. Take off burner and let stand uncovered till half cooled.
  13. Do not use margarine or omit any ingredients. If using dry dill use 1/4 cup. Have all vegetables peeled and chopped before starting

Split Pea Soup

You'll Need
 1       meaty   ham bone
1     lb dried split peas
2     carrots, diced
2     celery ribs, diced
1     onion, diced
1     leek (3-inch of green left on, root trimed, usually omit this)
2     tablespoons olive oil
1     bay leaf
4     sprigs fresh thyme or 1 teaspoon dried thyme
1     teaspoon dried tarragon
4     cups low-fat chicken broth
4     cups water

    salt & pepper

   1. Trim fat off the ham bone.
   2. Rinse and picker over peas.
   3. Heat oil over med-low heat. Add veggies and saute until wilted (10-12 mins).
   4. Add peas and cook for 1 minute.
   5. Add remaining ingredients except salt & pepper. Bring to a boil, reduce heat and simmer until peas are cooked.
   6. Remove bone, bay leaf and thyme (if fresh).
   7. Shred meat, and return it to the pot, adding salt and pepper to taste.
   8. Times are approximate

Fried Pickles

You'll Need
    * 1 jar dill pickles (sliced long for sandwiches, or whole so you can cut a thicker slice)
    * powdered batter mix
    * oil for deep frying
In a tall skillet, heat one-inch of oil to 350-375 degrees.

You can use the juice from the pickle jar to moisten the pickle slices, roll them in the dry mix and drop them in the hot oil. Brown the pickles lightly, remove and let stand on a folded paper towel to blot up any access oil

Kedgeree

You'll Need

• 4 tbsp butter
• 2 cups cooked rice
• 2 cups cooked smoked fish
• 3 tbsp raisins
• 3/4 cup heavy cream
• 1 tsp curry powder
• Salt to taste
• 4 hard-boiled eggs, chopped
• 3 tbsp finely chopped parsley
• Lemon wedges

 Melt the butter in a heavy-bottomed pan. Stir in the rice, fish, raisins, cream, curry powder, and salt. Mix well and cook only until heated through.
Arrange on a warm platter and garnish with chopped egg, parsley, and lemon wedges

Barbecue Meatloaf

You'll Need

• 1 lb. ground beef
• 1 sm. onion, chopped
• 1/2 c. bread crumbs
• 1 egg
• 1/8 to 1/4 can water
• Barbecue Sauce
• Other 1/2 can tomato sauce
• 1/4 can water
• 2 tbsp. brown sugar
• 2 tbsp. mustard
• 2 tbsp. vinegar

 Mix well; make loaf. Mix barbecue sauce and pour over meatloaf. Baste occasionally. Add a little water to sauce after removing the meatloaf. If sauce is too thick, use leftover sauce to put over meat when you serve it

Gyuniku Sashimi (Japanese Steak Tartare)

You'll Need

• 1 1/2 lb filet mignon
•       2 tb soy sauce
•       1 tb mirin
•       1 tb lemon juice
•       2 ts ginger  grated
•       1    clove garlic  minced
•       1    green onion thinly sliced
•       1    fresh cracked black pepper
•       1    lettuce leaves  for garnish
•       1    6 inch  daikon  grated

 Sear meat in a heavy skillet. Plunge into very cold water until
chilled. Pat dry and set aside. In a medium bowl, combine soy sauce,
mirin, lemon juice, ginger, garlic, onion (reserve a few pieces for
later), and pepper. Marinate meat in mixture for several hours (up to
overnight), turning frequently.

Cut meat into very thin slices, arrange on a chilled,
lettuce-garnished serving plate, and drizzle with marinade. Peel
daikon and grate to a fine pulp. Put daikon in a separate serving
bowl near the beef, and add reserved onion pieces to garnish. Serve
beef chilled, with daikon as a topping.

Notes: Adapted from S. F. Slack, "Japanese Cooking for the American
Table."

Please understand that this dish may represent a health risk, as the
beef is mostly raw on the inside. Please take responsibility to keep
the dish cold, use the finest quality beef possible, and notify your
guests of any potential health hazards.

Steak "Roast"

You'll Need

• 1 (1 pound) round steak
• Several small potatoes, quartered
• Several carrots, cut into 2-inch lengths
• 1 onion, sliced
• 2 packages brown gravy mix
• 2 packages onion gravy mix
• Salt
• Pepper
• Garlic powder
• 1/4 cup oil (for browning steak)

Brown steak in oil on both sides at 400 degrees F in electric skillet. Pour out oil after browned. Pour mixed gravy mixes over steak. Add potatoes and carrots around steak. Add sliced onions to top of steak. Add salt, pepper and garlic powder to taste. Add enough water to about 1/2 depth of pan. Cover and cook at 350 degrees F for about 1 1/2 hours or until carrots and potatoes are done. Add water as needed

Princess Cake

You'll Need

• 3 egg yolks
• 1 egg
• 2/3 cup granulated sugar
• 2/3 cup all-purpose flour
• 1/4 cup potato flour
• 2 teaspoons baking powder
• 3 egg whites

 Preheat oven to 375 degrees F. Butter and flour a deep round 8- or 9-inch springform pan.

In a small mixer bowl, mix 3 egg yolks with 1 whole egg. Add the 2/3 cup sugar. Beat at high speed of electric mixer until white and fluffy, scraping sides of bowl often.

Sift together flour, 1/4 cup potato flour and baking powder. Stir into creamed mixture. Mix well. Wash beaters.

In another bowl, beat egg whites at high speed until stiff peaks form. Carefully fold into flour mixture. Pour batter into pan. Bake at 375 degrees F for 30 minutes or until top springs back when touched lightly near center. Cool on rack. Remove cake from pan when it has cooled 10 minutes. Continue to cool on rack.

Cream Filling
1 1/2 teaspoons unflavored gelatine
2 tablespoon cold water
1 tablespoon granulated sugar
2 teaspoons potato flour
1 cup heavy cream
2 slightly beaten egg yolks
1/2 teaspoon vanilla extract
1/2 cup whipping cream, whipped

Soften gelatine in cold water. Mix 1 tablespoon sugar and 2 teaspoons potato flour in top of double boiler. Stir in a little heavy cream until sugar and flour dissolve. Stir in 2 egg yolks, then remaining cream, until blended. Cook over simmering water until smooth and thick, stirring constantly.

Remove from heat. stir in gelatine and vanilla extract until gelatine dissolves. Stir occasionally until completely cool, but not set, about one hour at room temperature. Fold into whipped cream.

Topping
1 (9 ounce) roll almond paste (marzipan)
Few drops green food coloring
Confectioners' sugar

Place almond paste in a food processor with a steel knife. Add enough green food coloring to tint paste pale green. Process until a smooth ball forms. Roll out between two sheets of wax paper into a circle large enough to cover the top and sides of cake.

To assemble cake
Divide cake into 2 layers. Spread filling between layers and on top of cake. Roll almond paste topping loosely onto rolling pin, then drape over cake. Smooth down over sides and trim around base of cake. Use scraps of paste to re-roll and cut out small decorative shapes such as hearts and leaves. If desired, use small amounts of additional almond paste tinted pink for special cut-out shapes. Sprinkle cake lightly with confectioners' sugar. Refrigerate until serving time.

Serves 12

Garlic Knots

You'll Need

• 2 tablespoons unsalted butter, melted
• 1 tablespoon minced fresh parsley
• 2 cloves garlic, crushed through press
• 1 (11-ounce) can refrigerated soft breadstick dough,
•     separated into 12 strips

 Preheat oven to 375 degrees F.

In small cup, stir together butter, parsley and garlic.

On flat work surface, roll each strip of dough into 12-inch long rope; tie each rope into single knot. Place on ungreased baking sheet, spacing knots about 1 inch apart. Brush knots evenly with garlic-butter mixture. Bake for 16 to 18 minutes or until bread knots are golden-brown and slightly crisp.

Serve warm

Christmas Plum Pudding

You'll Need

• 1/2 cup (1 stick) butter, at room temperature
• 1 cup granulated sugar
• 6 eggs, at room temperature
• 1/2 cup chopped citron
• 1 1/2 cups pitted prunes, chopped
• 1/2 cup dark raisins
• 1 cup pecans, coarsely chopped
• 1/2 cup all-purpose flour
• 1 1/2 cups fine bread crumbs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• Whipped cream for garnish

 Cream the butter and sugar together in an electric mixer. Beat the eggs in, one at a time.

Combine the citron, prunes, raisins, and pecans in another bowl. Add the flour to the fruit and nut mixture and toss together so that everything is coated with flour.

Add to the butter and egg mixture along with the remaining ingredients. Blend for 1 minute so that all is incorporated.

Grease and flour a  dish, about 7 x 4 inches. Add the heavy batter and bake in a preheated 350 degree F oven for 50 to 55 minutes, or until nicely browned.

Serve warm by spooning out or cool and cut into pieces.

Garnish with the whipped cream.

Serves 8

Cranberry Bread

You'll Need

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 2 tablespoons frozen orange juice concentrate
• 3 tablespoons shortening plus boiling water to make 3/4 cup
• 1 egg
• 1 cup nuts
• 1 cup cranberries, cut in half

Mix all ingredients together. Grease and flour 1 large or 2 small loaf pans. Bake at 350 degrees F for 45 minutes

White Christmas Custard

You'll Need

• 1 envelope unflavored gelatine
• 1/4 cup cold water
• 1/2 cup granulated sugar
• 4 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 3/4 teaspoon vanilla extract
• 1/2 cup whipped cream
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1 cup coconut

 Soften gelatine in cold water.

Mix 1/2 cup sugar, flour and salt in saucepan. Add milk gradually and cook over low heat, stirring until it boils. Boil for 1 minute, then remove from heat. Stir in softened gelatine until it is dissolved.

When partially set, beat until smooth and blend in vanilla extract. Gently fold in whipped cream.

Beat egg white and cream of tartar until frothy. Continue to beat while slowly adding 1/2 cup sugar. Beat until stiff and glossy then fold into custard. Add coconut, stirring gently.

This can be served as a custard in bowls or as a pie. Just spoon mixture into a baked pie shell. Sprinkle either with coconut and serve with strawberries

Peppermint Presents

You'll Need

• 1 package (about 20 ounce) brownie mix and/or
•     1 purchased 12 ounce loaf pound cake
• Peppermint ice cream
• 1 (12 ounce) can vanilla or white frosting
• 1 (14 ounce) package pull-apart red licorice string
• Fresh mint leaves

 Prepare brownie mix as directed. Bake in a 15 x 10-inch jellyroll pan for 15 minutes or until done in center. Cool and cut into 24 (2 1/2-inch) squares and/or cut pound cake into 12 slices, 1/2-inch thick. Trim edges to make even rectangles or squares.

Remove the ice cream from the freezer and allow it to soften slightly. Make space in the freezer for a baking sheet to hold the ice cream presents.

Place a piece of brownie or cake on a work surface. spoon a 1/2-inch layer of ice cream evenly on top. Place a second piece of brownie or cake over ice cream. Immediately place on the tray in the freezer. Repeat with remaining brownies and/or cake slices.

Pull the licorice strips apart into strings and cut into 10-inch lengths. Tie into bows, one for each "present," and set aside.

Remove the frozen ice cream presents from the freezer one by one. Spread the tops with frosting. Crisscross two lengths of licorice over the top and sides of each frosted cake, pressing lightly into frosting. Place a licorice bow in the center. Place cake in freezer until frosting is firm. Individually wrap in plastic wrap or place in an airtight container and freeze for up to 3 days. Top with mint leaves just before servings

Carrot Cheese Ball

You'll Need

• 1 1/2 cups shredded carrots (3 to 4 large carrots)
• 8 ounces cream cheese, softened
• 2 cups (8 ounces) shredded Cheddar cheese
• 2 large cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 3 to 4 tablespoons fresh parsley, chopped

 Press carrots between paper towels to remove excess moisture; set aside.

Combine cream cheese and Cheddar cheese in a medium bowl; stir well. Add carrots and garlic; stir well. Cover and chill for 1 hour.

Shape cheese mixture into a ball; roll in parsley. Wrap in wax paper and chill for at least 1 hour

Wrapped Brie

You'll Need

• 1 large can crescent rolls
• 1 (4 to 6 ounce) package brie
• 1 egg

 Wrap crescent rolls pinched together around the brie. Brush with the egg. Bake at 375 degrees F for 11 minutes

Jalapeno Baked Brie

You'll Need

• 2 (4 ounce) packages refrigerated crescent roll dough
• 8 ounces brie cheese wheel
• 2 tablespoons Tabasco red/green pepper sauce

 Preheat oven to 375 degrees F.

Work crescent roll dough into a thin circle large enough to completely wrap the brie. Place brie in center of dough circle. With fork, poke top of cheese several times. Slowly pour 1 tablespoon Tabasco red/green pepper sauce over top of cheese, allowing it to sink in. Add remaining Tabasco sauce, poking cheese a few more times with fork (some sauce will run over side of cheese).

Fold dough over top of cheese, working it together. Brush edges with beaten egg to help seal. Bake approximately 10 minutes, following directions on crescent roll package. Do not over-bake, as cheese will run.

Serve immediately with crackers

Mexican Baked Brie

You'll Need

• Banana
• 1 1/2 cups orange marmalade
• Cilantro
• Jalapenos
• Almonds
• 1/4 cup Grand Marnier
• Puff Pastry Sheet
• Egg

 Slice banana very thinly. De-seed and chop jalapeno. Chop cilantro leaves. Toast almonds until golden.

In a saucepan, combine marmalade and Grand Marnier and cook until bubbly. Set aside one-quarter cup of mixture. Add jalapenos to remaining mixture; until soft. Add cilantro; approximately one minute. Remove from heat.

Slice Brie down the middle, horizontally and place banana slices and small amount of orange mixture on top of bottom half. Top with other half of Brie. Place pastry on oven safe platter and add the remaining bananas, orange mixture and toasted almonds; top with Brie. Wrap pastry in a blanket form and turn over. Vent the Brie and brush with beaten egg yolk. Bake at 350 degrees F until bubbly and golden brown. Let set for at least 10 minutes.

Drizzle with remaining orange mixture. Garnish with mandarin orange slices and orange spirals.

Serve with crisp, salty crackers

Fried Brie

You'll Need

• 1/2 pound brie cheese
• Flour
• 1 egg
• 1 tablespoon water
• 1/2 cup dry bread crumbs
• 2 tablespoons butter or margarine
• 1 loaf French bread

 Remove and discard paper and plastic wrapping from cheese. Coat all surfaces with flour.

Beat egg with water in a pie plate until foamy. Dip cheese in egg, then in crumbs, coating well.

Heat butter in a small skillet or flameproof stove-to-table casserole just until it foams. Put cheese in pan; cover; cook over low heat about 5 minutes, or until golden brown on one side. Turn over and cook, covered, on other side until golden.

Remove from heat; make a cut in the cheese so it will run. Serve at once while warm with bread that has been cut into small pieces. Pass around while warm - cheese firms as it cools

Blueberry Cake Cobbler

You'll Need

• 1/4 pound (1 stick) unsalted butter
• 2 pints blackberries
• 1 cup granulated sugar, plus about 2 tablespoons, divided
• 2 teaspoons baking powder
• 1 cup all-purpose flour
• 1 cup milk

 Put the butter in a deep dish at least 9 inches in diameter. Place the dish in a cold oven and preheat to 350 degrees F. Place the blackberries in a bowl and toss with 2 tablespoons sugar. Let stand.

Sift baking powder and flour into a mixing bowl. Add sugar and milk and stir until blended to make a thin batter. When the butter is melted and the oven is hot, pour the batter all at once into the dish.

Pour fruit and any accumulated juice in the center of batter. Return the dish to the oven.

Bake about 1 hour, until the top is golden brown and a cake tester or wooden pick comes out clean.

Serve warm or at room temperature.

Serves 8

Blueberry Grunt

You'll Need

• 4 cups fresh blueberries
• 1 cup granulated sugar
• 1 cup water
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons grated orange peel
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup milk

 In a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes. In a bowl, combine the next 6 ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonsful over blueberries. Cover and cook for 10 to 15 minutes or until dumplings are puffed and test done. Serve warm.

Yields 8 servings

Canned Fruit Cobbler

You'll Need

• 2 1/2 to 3 cups canned fruit plus 3/4 cup of its juice
• 1/2 teaspoon cinnamon
• 2 tablespoons prepared biscuit mix
• 1/2 to 1 cup granulated sugar (according to sweetness of fruit)
• 1 teaspoon to 1 tablespoon lemon juice

Preheat oven to 425 degrees F.

Mix all ingredients in a 13 x 9-inch baking dish. Top with Short Pie Dough. Bake 25 minutes.

Short Pie Dough
Add 3 teaspoons boiling water to 1 cup prepared biscuit mix and add 1/4 cup soft butter. Stir vigorously with fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. Drop on top of fruit by spoonsful

Cherry Cinnamon Cobbler

You'll Need

• 1 (21 ounce) can cherry pie filling
• 1 (12.4 ounce) tube refrigerated cinnamon rolls

 Preheat oven to 400 degrees F. Spread pie filling into a greased 8-inch square baking dish.

Set aside icing from cinnamon rolls. Arrange rolls around edge of baking dish. Bake 15 minutes. Cover and bake 10 minutes longer or until golden. Spread icing over rolls.

Serve warm

Cherry Mallow Cobbler

You'll Need

• 1 1/3 cups vanilla wafer crumbs
• 1/4 cup butter or margarine, melted
• 2 1/2 cups cherry pie filling (21 ounce) can
• 1 cup whipping cream
• 1/2 teaspoon almond extract
• 2 cups miniature marshmallows

 Combine crumbs and margarine. Press into bottom of 8-inch round baking pan. Cover with pie filling. Chill.

Whip cream with almond extract until stiff. Fold in marshmallows and spread over cherry filling. Chill several hours before serving.

6 serving

Sinaing Sa Gata

You'll Need

# 6 cups glutinous rice
# 2 1/2 cups coconut cream Pinch salt
# 4 tablespoons grated young coconut
# 1 tablespoon white sugar


 # Wash the glutinous rice thoroughly.
# Place in a thick saucepan or casserole.
# Simmer with coconut milk and salt.
# Arrange in a platter and garnish with grated young coconut and sprinkle with sugar

Sisig

You'll Need
    *  1 1/2 kilo Pork head
    * 1/4 cup grilled liver (diced)
    * 2 small onions (minced)
    * 2 pieces red pepper (minced)
    * 1 head garlic (minced)
    * 6 pieces hot chili pepper (minced)
    * 2 tablespoons oil
    * 1 cup vinegar
    * 1 1/2 tablespoons liquid seasoning
    * 1 teaspoon black pepper
    * 1 teaspoon brown sugar
    * 1 cup beef stock

 # Grill pork head for to remove hair.
# Boil pork head until tender.
# Take out all the meat and dice.
# In a saut? pan, heat oil and saut? garlic, onion, red pepper, pork meat and liver.
# Season with liquid seasoning, black pepper, and brown sugar.
# Pour in beef stock and cook until meat is tender and starts to oil again.
# Add minced chili pepper last.
# Serve on a sizzling plate

Puchero ( Pochero )

You'll Need
# 1/2 kilo chicken (cut into parts)
# 1/2 kilo pork (cut into cubes)
# 1/2 kilo beef (for stewing, cut into chunk cubes)
# 4 pieces chorizo bilbao
# 8 cups water
# 1 teaspoon salt
# 1 bundle onion leeks
# 6 cloves garlic (minced)
# 2 tablespoons oil
# 5 pieces Saba banana
# 5 pieces boiled potatoes (quartered)
# 5 pieces boiled sweet potatoes (quartered)
# 1 cup chickpeas
# 1 bundle cabbage (sliced)
# 1 Pinch salt & pepper

# Boil pork, chicken, beef, chorizo in salted water with onion leeks.
# Lower fire and let simmer until all meat is tender.
# Take out all the meat, set aside, keep stock.
# In a casserole, saute garlic, onion, then pour in the stock.
# Bring to a boil, add all meat, banana, potatoes, sweet potatoes and chickpeas.
# Saeson with salt and patis.
# Add in the cabbage.
# Serve hot

Paksiw na Bangus

You'll Need
    *  3 medium bangus (clean, scaled & halved)
    * 2 small ampalaya (quartered)
    * 2 small eggplants (quartered)
    * 1 small ginger (crushed)
    * 4 pieces long green pepper
    * 2 cups vinegar
    * 1 cup water
    * 1 teaspoon patis (fish sauce)

 In a casserole, arrange vegetables at the bottom.
 Add in bangus, long green pepper and ginger.
 Pour in vinegar and bring to a boil.
 Lower the heat and pour in water.
 Allow cooking and season with patis.
 Serve hot

Potato Salad

You'll Need
4 cup Potatoes, *
2 cup Chicken broth, **
1/2 tsp Salt
1/4 cup Vegetable oil
1/3 cup Onion, chopped
1/2 tsp Sugar
2 tsp Lemon juice
1 x Pepper, as desired

 * * Potatoes should be peeled and sliced 1/4-inch thick.
      ** Chicken broth may be either home made or commercial.
    * Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice.
    * Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature

Nutmeg-Brandy Eggnog

You'll Need

• 1 tbsp margarine or butter
• 1 cup pecan halves
• 2 tbsp packed brown sugar
• 1/2 cup margarine or butter softened
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 cup eggnog
• 1 tsp ground nutmeg
• 2 tsp brandy extract
• 1 tsp rum extract
• 1 cup flour
• 1/2 tsp baking powder
• Powdered sugar

 Heat oven to 350. Grease and flour square pan 8x8x2 inches. Melt 1 tbsp margarine in 7 inch skillet over medium heat. Stir in pecans and 2 tbsp brown sugar. Cook 3 to 4 minutes, stirring occasionally, until pecans are carmelized; cool.
Beat 1/2 cup margarine and 1/2 cup brown sugar in medium bowl with electric mixer on medium speed until fluffy. Beat in egg, eggnog, nutmeg, brandy extract and rum extract. Beat in flour and baking powder on low speed. Stir in pecans. Pour into pan. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean; cool. Sprinkle with powdered sugar. Cut into 2 inch squares. 16 squares

Orange Caramel Flan

You'll Need

• 1/2 cup sugar
• 1 tbsp water
• 3 eggs
• 1/4 cup frozen orange juice concentrate, thawed
• 1 12-ounce can evaporated milk
• 1/2 cup milk
• 2 tsp vanilla
• 1/8 tsp almond extract

 Preheat oven to 300.
Mix 1/4 cup sugar with water in heavy small saucepan. Cook over medium-low heat until sugar dissolves, stirring frequently. Increase heat and cover and boil without stirring until sugar turns deep golden brown. Immediately pour caramel into six 6-ounce custard cups.
Whisk eggs, orange juice concentrate and remaining 1/4 cup sugar in large bowl. Gradually whisk in both milks and extracts. Divide custard among prepared cups. Place cups in large baking pan and add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 1 hour 20 minutes. Remove cups from water and refrigerate. Invert cups when ready to serve

Peach Mousse

You'll Need

• 1 pound ripe peaches
• 3 large egg yolks
• 1/3 cup sugar syrup
• Pinch of salt
• 2/3 cup heavy whipping cream

Halve and pit the peaches. Puree them through in a food processor. Strain the puree through a medium sieve to eliminate the skin. Set aside.
In the top of a double boiler, whisk together the yolks, sugar syrup, and salt. Cook the mixture, whisking constantly until thick, 2 to 3 minutes. Remove the bowl from the heat and whisk until the egg mixture is at room temperature. Fold in the peach puree.
Whip the cream until soft peaks form. Fold the cream into the peach mixture. Divide the peach mixture among 8 4-ounce molds and freeze until hard

Pineapple-Peach, Ginger Dipping Sauce

You'll Need

• 8 oz crushed pineapple in juice, undrained
• 1/2 cup glaze for peaches
• 1/2 tsp grated fresh ginger or 1/4 tsp ground ginger

 In small bowl, combine undrained pineapple, glaze and ginger. Cover; refrigerate until serving time. Use sauce as a dip for hot egg rolls or chicken nuggets or use to baste chicken or ribs during broiling or grilling. Makes about 1 1/2 cups sauce

valentine's day recipe

You'll Need

• 2 rib eye (or strip) steaks
• 2 baked potatoes
• 2 servings tossed salad
• 1 bottle wine
• 1 candle
• 1 rose
• 1 Forever Yours candy bar, sliced diagonally into 1/2-inch pieces
• 1 blanket
• 1 fire in the fireplace (optional if you don?t have one)
• 1 Michael Bolton CD (the one with "When A Man Loves A Women")

 If you have children, find a relative, friend, or babysitter to take them for the evening. Tell your woman to freshen up while you get ready. Bake the potatoes, broil the steaks, and toss the salad. Spread the blanket on the den floor, light the fire and the candle, pour the wine, and enjoy these things with your woman while sitting on the blanket as if at a picnic. For dessert, serve the Forever Yours (making sure she knows the name of the candy bar dessert) while telling her sweet things. Then give her the rose and ask her to stand. Ask her if she?s ready for her present. When she nods, reach back and hit the button on the CD player. (You did anticipate this and cue up "When a Man Loves a Woman", right?) When the music starts, take her in your arms and dance with her.

Though the above is particularly effective when times are tight and you maybe can?t afford the expensive dining out, etc., it can be just as meaningful when money is not a problem. Women like the romance of such a thing. They appreciate the thoughtfulness of you going out of the way to create a magic moment for them. They will tell their friends what a wonderful sweetie you are. And you know what? The best part is that you?ll enjoy making her happy. Feel free to vary the ingredients and/or adapt the directions

Steak "Roast"

You'll Need

• 1 (1 pound) round steak
• Several small potatoes, quartered
• Several carrots, cut into 2-inch lengths
• 1 onion, sliced
• 2 packages brown gravy mix
• 2 packages onion gravy mix
• Salt
• Pepper
• Garlic powder
• 1/4 cup oil (for browning steak)

 Brown steak in oil on both sides at 400 degrees F in electric skillet. Pour out oil after browned. Pour mixed gravy mixes over steak. Add potatoes and carrots around steak. Add sliced onions to top of steak. Add salt, pepper and garlic powder to taste. Add enough water to about 1/2 depth of pan. Cover and cook at 350 degrees F for about 1 1/2 hours or until carrots and potatoes are done. Add water as needed

Fried Turkey Cutlets

You'll Need

• 2 c Buttermilk, lowfat
• 2 ts Worcestershire
• 2 ts Mustard
• 1/2 ts Cayenne
• 1/2 Onion, small, sliced thin
• 1 Garlic clove, sliced thin
• 1 1/2 lb Turkey breast cutlets
• 3/4 c Bread crumbs
• Salt and pepper
• 1/2 Gravy recipe

Combine the buttermilk, worcestershire, mustard, and
cayenne in a shallow baking dish. Stir in the onion
and garlic and add the turkey cutlets, turning to
coat. Cover and refrigerate for at least 4 hours, or
overnight.

Preheat the oven to 350. Spread the bread crumbs on a
baking sheet and toast for about 5 minutes, until
lightly browned. Transfer to a plate and season with
salt and pepper.

Drain the turkey cutlets and discard the marinade.
Coat the cutlets with the seasoned bread crumbs,
shaking off the excess. Coat a large nonstick skillet
with cooking spray and warm over moderately high heat.
Add one-third of the cutlets and spray them lightly.
Fry the cutlets, turning once, until cooked through
and golden, about 3 minutes per side. Transfer to a
platter, cover loosely with foil, and keep warm. Wipe
out the skillet and repeat with more spray and the
remaining turkey. Serve hot, spooning gravy over the
top. Serve perhaps with dumplings or spaetzle.

Alaska Bake

You'll Need

• 418 g Canned pink Alaska salmon
• 430 g Frozen broccoli
• -- cooked and drained
• 150 ml Dry white wine
• 2 tb Freshly chopped parsley
• 15 g Cornflour
• 175 g Gruyere or Edam cheese
• -- thinly sliced

 Pre-heat the oven to 190C, 375F, Gas mark 5.

Drain the can of salmon and make the juice up to 150ml
/ 1/4 pint with water for fish stock. Break the salmon
into large chunks and arrange it with the broccoli in
a single or 4 individual ovenproof dishes. Put the
fish stock, wine, parsley and cornflower into a
saucepan and blend until smooth. Heat gently, stirring
all the time until the sauce thickens. Pour over the
salmon and broccoli.

Arrange the slices of cheese over the top of the dish
and bake for 20 minutes or until the cheese has
melted. Serve immediately.

Serves 4. Approx. 395 kcals per serving

A Better Pot Roast

You'll Need

1. 1 First-cut brisket (5 lb)
2. -trimmed of all visible fat
3. Freshly ground black pepper
4. 1/4 c Corn oil
5. 8 Onion(s), thickly sliced
6. -separated into rings
7. 6 Carrots, peeled
8. -cut in chunks
9. 3 Garlic clove(s), minced
10. 2 Bay leaves
11. 4 tb Tomato paste
12. Salt to taste
13. 16 oz Can tomatoes, with juice
14. 1 c Dry red wine

 Note: Make this a day ahead so you can skim off the
fat. Preheat oven to 375?F.
Cover both sides of brisket with lots of pepper. Over
a medium flame, heat the oil in a heavy casserole or
roasting dish and brown the brisket on all sides. Take
the brisket out of the pan and set aside. Add the
onions to the casserole and cook them over medium-high
heat. As you stir them, scrape up the brown bits from
the bottom of the casserole. cook the onions for about
15 minutes, or until they are thoroughly browned. Add
the carrots, garlic, and bay leaves; stir for another
1-2 minutes. Take the casserole off the burner and
carefully put the brisket back into its nest of
vegetables. Coat the brisket on both sides with tomato
paste. Sprinkle more pepper, and a little salt, over
the tomato paste. Pour the tomatoes and red wine into
the bottom of the casserole. Cover the casserole
tightly, first with a layer of foil and then with the
lid. Let the pot roast cook on the middle rack of the
oven for 3? hours. check the liquid level in the
casserole frequently; if it gets too low, add a little
water or beef broth. When the meat is tender, take it
out of the oven. Keep the meat covered while you cool
it to room temperature. Then put it in the
refrigerator overnight. The next day, spoon off all
the solidified fat you can. Discard the bay leaves.
Bring the meat back to room temperature and reheat it
?? along with its juices and the vegetables ?? either
on top of the stove or in the oven. When it's hot,
slice it on the diagonal and serve with the pan juices
and vegetables spooned over. Add salt at the table, if
needed.

BBQ Short Ribs

You'll Need

• 4 lb Beef short ribs
• 1 t Salt (optional)
• 3/4 c Chopped onion
• 1 tb Vegetable oil
• 3/4 c Catsup
• 1/2 c Aunt Jemima Syrup
• -OR- Lite Syrup
• 1/3 c Lemon juice
• 3 tb Worcestershire sauce
• 2 tb Prepared mustard
• 1/4 ts Pepper

 Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch
oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours
or until tender. Meanwhile, saute onion in oil until tender. Add
remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in
broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7
inches from heat. Broil 10 minutes, turning occasionally. Baste ribs
with sauce; continue broiling about 10 minutes, turning and basting
frequently with sauce. Serve with remaining sauce, if desired.

Banana Split Bread

You'll Need

• 1 package active dry yeast
• 3 cups bread flour
• 2 tablespoons gluten
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 1/3 cup instant nonfat dry milk
• 1/3 cup walnuts, broken
• 1 egg
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 medium banana, sliced
• 8 frozen strawberries, with liquid
• 1/3 cup crushed pineapple
• 1/3 cup pineapple juice, heated
• 1/2 cup chocolate chips
• 4 maraschino cherries, chopped

Place ingredients, except chocolate chips and cherries, in pan in order listed. Select white bread setting and press "Start." Add chips and cherries at beep, just before end of kneading

Banana Rice Bread

You'll Need

• 2 large eggs
• 1/3 cup butter
• 1/8 cup milk
• 2 or 3 bananas, mashed
• 1 1/3 cups rice flour
• 2/3 cup granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

 Add wet ingredients to pan separately from dry ingredients. Cook on a 2 hour Quick Bread setting

Apple Roquefort Bread

You'll Need

• 3/4 cup apple juice
• 1/3 cup crumbled Roquefort cheese
• 1 tablespoon shortening
• 1 1/3 cups whole wheat flour
• 2/3 cup bread flour
• 2 teaspoons brown sugar
• 1/2 teaspoon salt
• 1 teaspoon active dry yeast

 Add the ingredients to the bread machine as directed by the manufacturer. Add the cheese and juice together. If possible, use the light crust setting for best results

Vicksburg Dipping Sauce for Boiled Shrimp

You'll Need

• 1/2 cup chopped stuffed olives
• 1/2 cup finely chopped celery
• 2 medium onions, finely chopped
• 1 tablespoon sweet pickle relish
• 1 pint mayonnaise
• 2 tablespoons chili sauce
• 1/2 teaspoon horseradish
• 2 hardboiled eggs, grated
• 1 tablespoon Worcestershire sauce
• Red pepper, to taste
• Tabasco sauce, to taste

 Drain chopped vegetables between layers of paper towels. Stir vegetables into mayonnaise. Add chili sauce, horseradish, eggs and Worcestershire sauce. Add red pepper and Tabasco sauce to taste and blend well. Chill and serve with boiled shrimp.

Yields about 5 cups

Tartar Sauce

You'll Need

• 1 cup salad dressing
• 3 tablespoons finely chopped sweet pickle
• 1 teaspoon sweet pickle juice
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped capers
• 2 tablespoons finely chopped stuffed olives
• 1 teaspoon grated onion

 Mix all ingredients. Cover and refrigerate

Fry Biscuits

You'll Need

• 3 cups self-rising flour
• 3/4 to 1 cup cold water to make a soft, but firm dough
• 2 tablespoons Canola or another polyunsaturated oil

Preheat oil in a cast iron skillet.

Mix the flour and water together as you would for fry bread. After mixing, add enough flour to knead the dough without making the dough too "dusty". Put some flour on your fingertips and flatten the dough into thin "biscuits" about 3/8 to 1/2 inch thick. Drop them into preheated oil. Fry on each side for about 2 minutes. Remove to a paper towel to drain. Let cool, then top with confectioners' sugar, jam or jelly

Cloud Biscuits

You'll Need

• 2 cups sifted flour
• 1 tablespoon granulated sugar
• 4 teaspoons baking powder
• 1/2 cup shortening
• 1 beaten egg
• 2/3 cup milk

 Sift dry ingredients and cut in shortening. Combine egg and milk with a fork. Add to first mixture. Bake at 450 degrees F for 10 to 14 minutes

Cheese Brambles

You'll Need

• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• Dash of cayenne pepper
• Cubed American cheese

 Blend butter and cream cheese; blend in flour, salt and cayenne pepper. Chill.

Roll 1/8 inch thick, then cut into 2-inch rounds. Place a cheese cube on half of each round; fold over and crip edges; place on baking sheet. Chill until baking time.

Bake at 450 degrees for 8 to 10 minutes.

Yield: 36 to 4

Breakfast Blossoms

You'll Need

• 1 (12 ounce) can buttermilk biscuits (10 count)
• 3/4 cup raspberry or strawberry preserves
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg

 Grease 10 cups in a muffin tin. Separate dough into 10 biscuits. Cut each biscuit into 3 pieces or leaves. Stand 3 leaves evenly around sides and bottom of cup, overlapping slightly. Press dough firmly together.

Combine preserves and spices. Spoon about 1 tablespoon of mixture into center of each muffin cup. Bake in a preheated 375 degree F oven for 10 to 12 minutes or until lightly browned. Cool slightly and remove from pan.

Serve warm

Blender Popovers

You'll Need

• 3 eggs
• 1 cup milk
• 1 tablespoon vegetable oil
• 1 cup all-purpose flour
• 1/4 teaspoon salt

 Preheat the oven to 450 degrees F. Grease well muffin cups or popover pans.

In a blender container, combine all ingredients. Process a few more seconds, until the mixture is smooth. Pour the batter into prepared muffin cups or popover pans, filling each half-full. Bake for 20 minutes.

Reduce oven temperature to 350 degrees F and bake the popovers until they are golden brown (10 to 15 minutes). Spear each with a sharp knife to let the steam escape. Bake 5 minutes more, and serve.

Yield: 

braised beef in cream

You'll Need

• 4lb boneless pot roast
• 2 tbs olive oil
• salt and ground black pepper
• 1/2 cup water
• 1/2 cup butter or margarine
• 2 cup heavy cream
• 2 large garlic cloves
• 4 tbs lemon juice

In Dutch oven or heavy casserole with cover, slowly brown meat on all sides in olive oil. Season generously with salt and pepper. Add water; cover and simmer 2 1/2 to 3 hours or until tender, adding more water as necessary. Remove meat from pan and allow to stand 20 minutes; slice thinly. Pour off pan juices and save for another use. Heat butter in pan until it bubbles and browns. Add cream, garlic, lemon juice, about 1 tsp salt and about 1/2 tsp ground black pepper (or to taste). Cook over medium heat, stirring constantly, for about 3 minutes. Spoon half of the sauce over bottom of a shallow heat-proof serving platter. Arrange meat slices, slightly overlapping, in sauce. Pour remaining sauce over top. Near serving time, bake in a moderate oven (350 degrees F.) for 10 minutes or until heated through. Spoon sauce over mea

beefy noodle dinner

You'll Need

• 1/2 lb ground beef
• 1 medium onion, chopped
• 1 small clove garlic, crushed
• 2 tbs fresh minced parsley
• 1 can (6oz) tomato paste
• 2 1/4 cups water
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 2 cups medium egg noodles
• Grated Parmesan cheese

 Combine ground beef, onion, garlic, and parsley in a large skillet; cook over medium heat until meat is browned, stirring frequently. Drain well. Stir in tomato paste, water, sugar, salt, and pepper. Reduce heat to low; cover and cook 10 minutes. Add noodles; cover and cook about 20 minutes or until noodles are done, stirring occasionally. Serve with Parmesan cheese, if desired

beefy noodle dinner

You'll Need

• 1/2 lb ground beef
• 1 medium onion, chopped
• 1 small clove garlic, crushed
• 2 tbs fresh minced parsley
• 1 can (6oz) tomato paste
• 2 1/4 cups water
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 2 cups medium egg noodles
• Grated Parmesan cheese

 Combine ground beef, onion, garlic, and parsley in a large skillet; cook over medium heat until meat is browned, stirring frequently. Drain well. Stir in tomato paste, water, sugar, salt, and pepper. Reduce heat to low; cover and cook 10 minutes. Add noodles; cover and cook about 20 minutes or until noodles are done, stirring occasionally. Serve with Parmesan cheese, if desired

Tiramisu

You'll Need

• 2 eggs, separated
• 1/4 cup sugar
• 1/2 cup Mascarpone plus 2 tbsp
• 1/2 cup Cottage cheese plus 2 tbsp
• 1 tsp lemon zest or vanilla
• Salt
• 24 Ladyfingers
• 
  
• Coffee mixture:
• 1 cup coffee, very strong
• 2 tbsp liquor or almond extract
• 2 tbsp sugar
• 2 tsp cocoa powder 

Beat 2 egg yolks with 1/4 cup sugar till light and flyffy. Add mascarpone and cottage cheese blended together. Add lemon zest or vanilla. Beat 2 egg whites with dash of salt till stiff and add to cream mixture.
Mix coffee, liquor or almond extract and sugar till dissolved. Layer bottom of bowl with ladyfingers and 'wet' them with half of coffee mixture. Spread half of cream, put a second layer of ladyfingers and coffee and spread remaining cream on top.
Refrigerate at least 1/2 day. Before serving, sprinkle with cocoa powder

Zabaglione

You'll Need

• 5 eggs yolks
• 1/2 cup superfine sugar
• 2/3 cup Marsala or sweet sherry
• Fresh friut or amaretti cookies, to serve (optional)

Place the egg yolks in a large mixing bowl.
Add the superfine sugar to the egg yolks and beat well until the mixture is thick and very pale and has doubleed in volume.
Place the bowl containing the egg yolk and sugar mixture over a saucepan of gently simmering water.
Add the Marsala or sherry to the egg yolk and sugar mixture and continue beating until the foam mixture becomes warm.
This process may take as long as 10 minutes.
Pour the mixture, which should be frothy and light, into 4 wine glasses.
Serve the zabaglione warm with fresh fruit or amaretti cookies if you wish

Spooky Eyeball Tacos

You'll Need

• 1 pound ground beef
• 1 (10 3/4 ounce) package TACO BELL HOME
•     ORIGINALS Taco Dinner Kit
• Shredded lettuce
• Chopped tomatoes
• Sour cream
• Sliced pitted olives

 Mix meat and seasoning mix. Shape into 36 (1-inch) balls. Place in a 13 x 9-inch baking dish. Bake at 350 degrees F for 15 to 20 minutes or until cooked through.

Fill each of the 12 taco shells with 1 meatball, taco sauce, lettuce and tomato.

Top with 2 additional meatballs dipped in sour cream. Garnish with sliced pitted ripe olives to create "eyes."

Make Ahead Tip: The meatballs can be made ahead and frozen in a resealable plastic bag. To reheat, open bag slightly, microwave on HIGH 2 minutes

Quick Ghost Cookies

You'll Need

• 1 pound almond bark or white chocolate
• 1 package mini chocolate chips
• 1 package Nutter Butter cookies

 Melt almond bark/white chocolate over a double boiler or in the microwave. Dip cookies in almond bark/white chocolate. Place cookies on cookie sheet or parchment paper. Place mini chocolate chips on cookies for eyes. Let dry for 1 to 2 minutes

Shrunken Heads

You'll Need

• 4 small to medium size Gala apples
• Lemon juice
• 3 tablespoons packed brown sugar
• 2 tablespoons butter, melted
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon apple pie spice
• Dash of salt
• Ice cream
• Caramel ice cream topping
• Colored sprinkles (optional)

Heat oven to 400 degrees F. Grease baking dish.

Wash and core apples, then cut in half lengthwise; brush cut sides with lemon juice. Carve a face on each apple half.

Combine brown sugar, melted butter, spices and salt in small bowl; brush over all sides of apple, filling face cutouts, place apples cut side down in baking dish. Pour remaining brown sugar mixture over apples in dish. Bake 18-20 minutes until apples are tender.

For each serving, place a scoop of ice cream in bowl and drizzle with caramel topping, top with apple half and sprinkles, if desired.

8 servings

Spider Cake

You'll Need

• Pretzel sticks
• Round crackers
• Pepperoni slices
• Green olives stuffed with pimento or pitted
•     black olives, sliced Into small circles
• Squeeze cheese or mustard
• 
  
• For each spider, cut 4 pretzel sticks in half

 Place a cracker on a plate. Arrange pretzels around the edge of the cracker so they look like 4 legs on each side. Cover the cracker with a pepperoni slice. Place an olive slice at the edge of the pepperoni. With the squeeze cheese, make 2 antennas stretching out from the olive

Spooky Sundaes

You'll Need

• Oreo cookies
• Orange sherbet
• Chocolate ice cream topping
• Caramel ice cream topping

 Put a small scoop of sherbet between two cookies; top with chocolate topping, and then drizzle with caramel.  Serve immediately. Or you can crush the cookies and layer them in the bottom of a dish, top with sherbet and then more crumbs, then drizzle the toppings over that

island ham

You'll Need

• 1 2lb ham slice, 1 1/4 inch thick
• 1 16oz can pineapple chunks, plus juice
• 1/2 cup maple flavored syrup
• 1/4 tsp allspice
• 1/4 tsp ground black pepper
• 1 29oz can sweet potatoes, drained

  Score edge of ham so it doesn't curl while cooking; sear in skillet. Combine pineapple, juice, syrup, allspice and pepper; pour over ham. Cover and simmer 30 minutes or until ham is cooked and tender. During last 10 minutes of cooking, place sweet potatoes around ham and baste with juices. Serve when sweet potatoes are heated through

crab bisque

You'll Need

• 1 lb blue crab meat, fresh or pasteurized
• 2 tbs finely chopped onion
• 2 tbs finely chopped celery
• 1/4 cup melted butter or margarine
• 3 tbs all purpose flour
• 1 tsp salt
• 1/4 tsp paprika
• dash of ground white (or black) pepper
• 1 qt milk
• 2 generous dashes hot pepper sauce

 Remove any pieces of shell or cartilage from crabmeat. Cook onion and celery in butter until tender but not brown. Blend in flour and seasonings. Add milk gradually, stirring constantly; cook until thick. Add crabmeat and hot pepper sauce; heat thoroughly. If desired, add 1 tbs sherry and an additional 2 tbs butter 10 minutes before serving

shrimp destin

You'll Need

• 1/4 cup chopped scallions or green onion
• 2 tsp minced garlic
• 1 cup butter or margarine
• 2 lbs large shrimp, peeled and deveined
• 1 tsp lemon juice
• 1 tbs white wine
• 1/2 tsp salt
• Coarsely ground black pepper
• 1 tsp dried whole dillweed
• 1 tsp chopped fresh parsley
• 3 long French rolls, split lengthwise and toasted

  scallions and garlic in butter until scallions are tender. Add shrimp, lemon juice, white wine, salt, and pepper; cook over medium heat about 5 minutes, stirring occasionally. Stir in dillweed and parsley. Spoon shrimp mixture over the toasted rolls and serve immediately

Rich's crab cakes

You'll Need

• 2 eggs, beaten
• 1 tsp honey mustard
• 1 tbs honey
• 5 dashes hot sauce & tsp salt, if desired
• 2 tbs mayo
• 1 tbs prepared horseradish
• 1/8 tsp ground black pepper & cup chopped fresh parsley
• 1 lb crabmeat
• cracker crumbs

Add everything except parsley, crabmeat, and cracker crumbs to the beaten eggs.  Mix well. Combine parsley and crabmeat, then gently blend in with the egg mixture. Shape into 8 cakes and roll them in the cracker crumbs. (Be advised, the mixture will be messy and drippy.) Saut in hot butter or margarine until browned. Serve plain with honey mustard, cocktail sauce, or tartar sauce on the side

salmon delish

You'll Need

• 1 7 1/2oz can salmon
• 1 8oz box vermicelli
• 2 eggs, beaten
• 1 cup Parmesan cheese
• 1/4 cup butter (or margarine), melted
• 1/2 cup chopped fresh parsley
• 1/4 tsp ground black pepper

  Drain salmon. Flake into small chunks and set aside. Cook vermicelli according to pkg directions; drain. Combine vermicelli, beaten eggs, Parmesan cheese, melted butter, parsley, and black pepper, tossing to coat. Add salmon and toss gently. Spoon onto a serving dish and dust with additional Parmesan cheese

Ancient sweet with honey

You'll Need
    * 200gr white flour
    * 50gr peeled almonds
    * 50gr walnuts
    * 50gr sesame
    * 150gr honey (thyme fed)
    * 3 eggs
 Crush the almonds and walnuts well. Grind the sesame. Preheat the oven to 200oC. Beat the eggs with the honey and slowly add the flour and all the other ingredients, beating constantly. Grease a cake pan and sprinkle with the ground sesame and add the batter. Bake for 45 minutes, leaving the oven door open a bit for the first 10 minutes. When done remove from the oven and take the cake out of the pan. Cover with a towel until cool

Ancient Greek Gilt - head bream with cheese and oil

You'll Need
   * 1 ½ kg gilt head bream fish
    * 225 gr pecorino romano cheese
    * 3 spoons olive oil
    * 1 tea spoon salt
    * 1 tea spoon cumin
 Clean the fish and scrape the scales carefully. Remove head and tail. Mash the cheese and beat it in a mixer with the olive oil. Baste a baking pan with oil and place the fish into it. Spread half of the cheese mixture on top of the fish and ensure that it is well covered by the mixture. Turn the fish upside down and spread the other side with the rest of the cheese mixture. Preheat the oven in 220 C and bake the fish for 10 – 15 minutes. Remove from the oven turn it upside down carefully and bake for another 10 – 15 minutes. Mix the cumin with the salt and dredge it over the cheese crust. Sprinkle the fish with one spoon olive oil and serve

Ancient Fruit Salad

You'll Need
    * 1 melon
    * 2 peaches
    * 2 pears
    * 1 bunch of grapes
    * 2 glasses Mosxato wine
    * 1/2 cup peeled and chopped almonds
    * 1/2 cup golden grapes
    * 1/2 cup honey
 Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds and the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the fruit. Before serving, the fruit should be put in the refridgerator for an hour

peanut slaw

You'll Need

• 3 1/2 cups shredded cabbage
• 3/4 cup chopped celery
• 1/2 cup peeled and chopped cucumber
• 1/2 cup chopped cocktail peanuts
• 3 tbs diced onion
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3/4 tsp prepared horseradish
• 1/4 tsp honey mustard
• dash of salt
• dash of pepper

  Combine cabbage, celery, cucumber, peanuts, and onion in a large bowl. Set aside. Combine remaining ingredients; mix well. Add to cabbage mixture; toss well. Cover and chill

gingerbread bisquick

You'll Need

• 1/4 cup water
• 1/4 cup molasses
• 1 egg yolk (or half egg)
• 2 tbs sugar
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1 cup Bisquick

Combine Bisquick, sugar, and spices. Combine water, egg, and molasses. Stir half of water, egg, molasses mixture into the Bisquick mixture and beat 2 minutes. Add remainder and beat 1 minute more. Pour into greased and floured 4x6 pan and bake at 350 degrees, F. for about 40 minutes. (Or bake in a waffle iron for gingerbread waffles.) Top with whipped cream and chopped bananas for something special

Mellowscotch Pie

You'll Need

• 1 cup packed brown sugar
• 1/4 teaspoon salt
• 2 tablespoons water
• 2 cups cold milk, divided
• 1/4 cup cornstarch
• 2 egg yolks, slightly beaten
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 1 baked pie shell
• 
  
• Brown Sugar Meringue
• 2 egg whites
• 4 tablespoons brown sugar, divided
• 1/2 teaspoon vanilla extract

 Combine brown sugar, salt and water in top of double boiler. Boil over direct moderate heat to a thick syrup, about 5 minutes. Mix 1/4 cup milk with cornstarch to make a thin paste. Add remaining 1 3/4 cups milk, then combine very gradually with hot syrup. Place over hot water and cook until thick and smooth, stirring frequently.

Once mixture is thick, cook, stirring constantly, for 15 more minutes.

Stir a small amount of the hot mixture into the egg yolks, then stir yolks into hot mixture. Set again over water; cook 3 minutes more, stirring. Remove from heat; whisk in butter and vanilla extract. Cool to room temperature before pouring into cool, baked pie shell.

Preheat oven to 325 degrees F.

To make meringue: Beat egg whites until they hold a stiff peak. Add brown sugar 2 tablespoons at a time, beating constantly. Add vanilla extract. Pile lightly on filling. Bake until firm and delicately browned, about 20 minutes.

Yield: 8 servings

Fruit Fizz

You'll Need

• 12 oz clear softdrink (Sprite or 7-Up), chilled until ready to serve 
• 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)  
• 1 medium (200 g) green apple  
• 1 small (1.5 k) pakwan (watermelon), seeds removed  

 1   CUT pakwan & apple into tidbits or squares.
 2   SOAK apple in fruit cocktail syrup for 10 minutes. Drain. Combine with pakwan and DEL MONTE Fiesta Fruit Cocktail. Chill.
 3   POUR chilled softdrink just before serving.  

Bagoong Fried Rice

You'll Need

• 1 pc egg, cooked as omelet then cut into thin strips  
• 1 head garlic, crushed  
• 1 medium (50 g) onion, sliced  
• 1 Tbsp ginger strips  
• 2 pcs siling haba (cayenne pepper), seeded then sliced  
• 1/2 cup ground pork  
• 3 Tbsp bagoong alamang (shrimp paste)  
• 1/4 cup oil  
• 1 can (140 g) DEL MONTE Tomato Sauce  
• 5 cups cooked rice  
• 1 small (175 g) green mango, cut into thin strips  
• 1 stalk green onion, chopped  

 1   SAUT garlic, onion, ginger, sili, ground pork and alamang in oil. Cook for 5 minutes. Add DEL MONTE Tomato Sauce. Cook for another 5 minutes.


 2   ADD rice and mango. Cook for 2 minutes, stirring continuously. Serve with green onions and egg strips on top.  

Barbeque Rice

You'll Need

• 300 g. pork lomo, sliced into thin strips 
• 3/4 cup DEL MONTE Instant Marinade Pinoy BBQ 
• 1/2 cup cooked or frozen green peas 
• 6 cups cooked rice 
• 2 Tbsp. margarine 
• 2 tsp. cornstarch 

  1    MARINATE pork slices in DEL MONTE Instant Marinade for 15 minutes. Drain. Dissolve cornstarch in marinade. Set aside.


 2    SAUT? pork in margarine for 5 minutes or until cooked. Add peas and marinade mixture. Simmer until thick. Add rice and salt to taste. Cook for 2 minutes with continuous stirring.  

Dinuguan

You'll Need

• 6 cloves garlic, crushed  
• 2 medium onion, sliced  
• 400 grams pork pigue, cut into cubes  
• 1 can (140 g) DEL MONTE Tomato Sauce  
• 2 pieces siling haba  
• 1/2 cup DEL MONTE Red Cane Vinegar  
• 1-1/2 cups fresh pork blood, strained  
• 1 medium sayote, cut into cubes  

1   SAUT garlic, onion and pork in oil until pork is brown. Add 1 to 1-1/2 cups water, DEL MONTE Tomato Sauce, siling haba ang DEL MONTE Vinegar. Season with salt and pepper to taste. Simmer for 15 minutes or until pork is tender


 2   ADD sayote. Simmer for another 10 minutes. Add pork blood. Simmer for 15 minutes or until cooked.

Bloody Fingers

You'll Need

• 1 package ladyfingers
• Raspberry jam
• Confectioners' sugar
• Almond slices

Place the ladyfingers on a tray. Spread with raspberry jam. Place an almond slice at the tip of the finger. Sprinkle with confectioners' sugar and serve.

Brain Dip

You'll Need

• 1 whole cauliflower
• Your favorite spinach or dill dip
• Radishes
• Assorted raw vegetables
• Crackers for dipping

 Cut florets from the top of the cauliflower until you have a cauliflower "bowl." Remove greens from bottom.

Cut stems from radishes, leave the root and remove skin.

Using wooden picks and food coloring, draw an eyeball on the flat part of the radish (where the top was). The root will look like the optic nerve.

Fill cauliflower with dip, garnish with radish "eyes," and serve with veggies and crackers

Abracadabra Ritz

You'll Need

• 48 Ritz crackers
• 1 cup Baker's Angel Flake Coconut
• 1 cup semi-sweet chocolate chips
• 1/2 cup Planters walnuts
• 1 can sweetened condensed milk

 Preheat oven to 350 degrees F.

Arrange 16 of the crackers in single layer on bottom of greased 9-inch square baking pan. Coarsely crush 20 of the remaining crackers; sprinkle over cracker layer in pan.

Cover with layers of coconut, chocolate chips and walnuts. Coarsely crush remaining 12 crackers; sprinkle over walnut layer. Drizzle evenly with the condensed milk.

Bake 25 to 30 minutes or until center is set and top is golden brown. Cool in pan on wire rack. Cut into 24 bars to serve. Store in airtight container at room temperature for up to 3 days.

24 servings, 1 bar each

Western Meal-in-One

You'll Need

• 1 pound ground beef
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 teaspoon chili powder
• 1 can tomatoes
• 1 can kidney beans, undrained
• 3/4 cup uncooked rice
• Tomato juice (optional)
• 1/4 cup chopped ripe olives
• 3/4 cup grated Cheddar cheese

 Brown ground meat in oil until crumbly. Add garlic, salt, onion, green bell pepper and chili powder. Saut for 5 minutes or until vegetables are limp. Mix in tomatoes, kidney beans and rice. Add a little water or tomato juice as needed. Turn into a greased 2-quart casserole. Bake, covered, at 350 degrees F for 45 minutes.

Sprinkle with olives and cheese. Uncover. Bake 15 minutes longer or until cheese is melted.

Serves 8

Tamale Casserole

You'll Need

• 3/4 cup yellow cornmeal
• 1 1/2 cups milk
• 1 medium onion, chopped
• 1 can enchilada or red chili sauce
• 1 egg, beaten
• 2 tablespoons oil
• 1 pound ground beef
• 1/2 teaspoon oregano
• 1 (1 pound) can tomatoes
• 1 can pitted ripe olives
• 1 can whole kernel corn
• 1 cup shredded Cheddar cheese

Mix cornmeal, milk, and egg in 2 1/2-quart casserole. Brown meat in oil in large skillet. Pour off excess fat. Add onion, enchilada sauce, oregano, tomatoes, olives and corn. Simmer for about five minutes.

Stir mixture into cornmeal mixture in casserole. Bake at 350 degrees F for 1 hour. Sprinkle cheese on top and bake just until cheese melts

Cantonese Spareribs

You'll Need

• 4 tablespoons hoisin sauce
• 2 tablespoons fish sauce
• 2 tablespoons peanut oil
• 4 cloves garlic, crushed
• 2 pounds pork ribs, cut crosswise

 Rub the meat with the sauce to coat well. Cover marinate ribs in the refrigerator for 2 hours.

Grill over a medium fire, turning once or twice until the ribs are slightly charred and cooked through. Let them cool slightly. At this point, they will be easy to cut. Cut them into bite-size pieces with a meat cleaver.

Serve with additional hoisin sauce. Serves 4

Brew 'n' Barbecue

You'll Need

• 1 (3 pound) boneless pork loin
• 1 (12 ounce) can beer
• 1/2 cup dark corn syrup
• 1/2 cup finely chopped onion
• 1/3 cup prepared mustard
• 1/4 cup vegetable oil
• 1 to 2 tablespoons chili powder
• 2 cloves garlic, minced 

Place pork loin in a large shallow glass or enamel dish. In a medium bowl, stir together remaining ingredients; pour over pork. Cover and refrigerate overnight, turning occasionally.

Remove pork from marinade. Place over drip pan on grill. Grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155 degrees F, about 1 to 1 1/2 hours.

Let rest 10 minutes before slicing thinly to serve, allowing internal temperature to rise to 160 degrees F

Bourbon Steak

You'll Need

• 1 (1 1/4 pound) flank steak
• 1 teaspoon granulated sugar
• 1/4 cup bourbon
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 small clove garlic, crushed

 Place steak in a large shallow dish. Combine remaining ingredients, stirring well. Pour over steak; cover and marinate in refrigerator 4 hours, turning steak occasionally.

Drain steak, reserving marinade. Grill steak over hot coals 7 to 10 minutes on each side or to desired degree of doneness, basting often with marinade.

To serve, slice steak across grain into thin slices.

Yields 4 servings

Barbecued Chili Beef

You'll Need

• 1 1/2 pounds beef top round
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup balsamic vinegar
• 2 tablespoons molasses
• 2 tablespoons chopped fresh oregano    or 1 teaspoon dried
• 3 cloves garlic, minced
• 4 teaspoons cumin
• 2 teaspoons chili powder
• 1/8 teaspoon cinnamon

 Combine cumin, chili powder and cinnamon in a small saucepan. Cook over high heat for about 40 seconds. Carefully add olive oil, lime juice, balsamic vinegar, molasses, oregano and garlic. Mix well. Place meat in a shallow baking dish and pour mixture over it. Make sure it is well coated. Cover and refrigerate for at least 4 hours.

Remove from refrigerator and preheat grill. Place meat over medium heat and grill for 7 to 15 minutes, depending on desired doneness. Baste with remaining marinade about half way through grilling. When done (160 degrees F at the center) remove from grill. Slice across grain, into thin strips and serve

Barbecue Beer Ribs

You'll Need

• 1/2 (12 ounce) can beer
• 1 1/2 cups spicy tomato juice cocktail
• 1 cup honey barbecue sauce
• 8 (6 ounce) boneless country-style pork ribs, fat trimmed

 Add all the ingredients into a zip-type bag. Refrigerate for 2 hours or overnight.

Throw the ribs on the grill for 15 minutes.

Makes 8 servings

Baked Fish

You'll Need

• 1 1/2 pounds fresh or frozen fish fillets
• 1 cup milk
• 1/4 cup white wine
• Pepper
• Garlic powder (optional)
• 1/3 stick butter or margarine
• 2 tablespoons chopped chives

Preheat oven to 350 degrees F. Grease a shallow Pyrex dish and place fish in it, skin side down. Pour milk over fish and then sprinkle with wine. Sprinkle with pepper and garlic powder, dot with butter, and put chives on top. Bake 20 minutes.

Serves 4.

Lazy Lasagna

You'll Need

• 4 cups extra-broad, no-yolks egg noodles
• 1 teaspoon olive oil
• 1 1/2 cups finely chopped yellow onion
• 2 medium cloves garlic, peeled and minced
• 1 pound lean ground beef
• 1 (15 ounce) can seasoned tomato sauce for lasagna
• 1/2 cup pasta-cooking water (see note)
• 1/4 teaspoon ground black pepper
• Optional: 1/4 teaspoon salt
• 1 cup low-fat cottage cheese
• 1/2 teaspoon each dried basil and oregano, crushed
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons egg substitute or 1 egg
• 2/3 cup grated mixed Italian cheese

 Preheat oven to 325 degrees F. Spray a 9 x 13-inch baking dish with cooking spray (or lightly oil) and set aside.

Bring a large pan of water to the boil. Add the noodles and cook according to package directions. Reserve 1/2 cup pasta-cooking water, then drain the pasta.

Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion; 3 minutes. Add the garlic and  1 minute. Then add the beef, breaking up with a spatula. Cook until no longer pink.

Drain off the excess liquid. Pour the tomato sauce into the pan. Pour the reserved pasta-cooking water into the can, swirl a bit, and pour into the pan. Simmer 5 minutes.

Season with black pepper. Taste and add a little salt if necessary.

While the sauce is cooking, combine the cottage cheese, basil, oregano, Parmesan and egg substitute.

Spread a thin layer of sauce in the bottom of the prepared pan followed by all of the noodles. Spoon the cottage-cheese mixture over the noodles. Pour the sauce on top and sprinkle with the mixed Italian cheese. Bake on center oven rack 25 minutes. Let cool 5 minutes before serving.

Yields 6 servings.

Italian Bake

You'll Need

• 1 pound hamburger
• 1 onion, chopped
• 1 clove garlic, minced
• 1 small package chopped frozen spinach, thawed
• 8 ounces ricotta cheese
• 1 egg beaten
• 1/4 cup parmesan cheese
• 1 (14 ounce) can chopped tomatoes
• 1 teaspoon oregano
• 1 box lasagna noodles
• 12 ounces shredded mozzarella
• 1 package Hormel Sliced Pepperoni
• 1 jar Ragu Thick & Chunky pasta sauce

 Brown hamburger with onion and garlic. Add pasta sauce, chopped canned tomatoes and oregano. Set aside.

Mix ricotta cheese, spinach, egg and parmesan cheese together. Set aside.

Cook lasagna noodles for about 8 to 10 minutes (al dente). Layer ingredients as follows: Lasagna noodles, pasta sauce, ricotta cheese mixture, pepperoni, lasagna noodles, pasta sauce and mozzarella cheese. Bake at 350 degrees F for 45 to 60 minutes

Green Noodles

You'll Need

• 2 1/2 cups tightly packed torn spinach leaves
• 1/4 cup water
• 2 eggs
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour

 In covered pan cook spinach in water until tender (it cooks down to about 1/2 cup); cool. Place steel blade in work bowl of food processor; add undrained spinach, eggs, and salt. Process until smooth. Add flour; process until ball forms.

On floured surface, roll half the dough at a time into an 18 x 15-inch rectangle. Let stand 20 minutes. Roll up loosely. Slice 1/4 inch wide; unroll. Cut into desired lengths. Spread out on racks; dry 2 hours.

Cook, uncovered, in boiling salted water or soup for 10 to 12 minutes. If not cooked immediately, store, covered, in the refrigerator.

Makes 7 cups or 1 pound

Green Onion Fideo

You'll Need

• 3 tablespoons vegetable oil
• 8 ounces fideo or other fine pasta, broken into 1-inch pieces
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (8 ounce) can tomato sauce
• 3 cups water
• 1/4 teaspoon chili powder
• Dash of cumin
• Salt and pepper, to taste
• 8 ounces Cheddar cheese, grated
• 3 or 4 scallions, chopped

 Heat oil in a large skillet, add fideo, and cook until lightly browned, Add onion and garlic and cook until tender. Add tomato sauce, water, chili powder, cumin, and salt and pepper. Bring to a boil. Lower heat, cover, and simmer until liquid is absorbed, about 10 minutes.

Top with grated cheese and scallion. Cover until cheese melts.

Serve immediately

Lime Angel Food Cake

You'll Need

• 2 eggs
• 2 egg yolks
• 1/2 cup plus 3 tablespoons granulated sugar, divided
• 6 tablespoons lime juice
• 2 teaspoons grated lime peel
• 12 cup cold butter or margarine, cubed
• 1 cup whipping cream
• 1/2 teaspoon vanilla extract
• 1 (10-inch) prepared angel food cake
• 1 cup flaked coconut, toasted

In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup of the sugar, lime juice and peel. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160 degrees F. Strain; refrigerate until completely cool.

In a mixing bowl, beat whipping cream and vanilla extract until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture.

Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle top and sides of cake with coconut. Refrigerate for at least 30 minutes before slicing.

Yields 12 servings

Yellow Sponge Cake

You'll Need

• 12 egg yolks
• 1/2 cup water
• 1 3/4 cups granulated sugar, divided
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 to 2 teaspoon vanilla extract

 Beat egg yolks and water with electric beater until lemon-colored. Add 1/2 cup sugar and continue beating until light yellow. Sift together the remaining sugar, flour, salt and baking powder. Fold dry ingredients and vanilla extract into egg yolk mixture. Bake in a greased and floured tube pan at 375 degrees F for about 30 minutes or until done. Remove from pan when cool.

Serves 12

Angel Food Cake

You'll Need

• 1 1/2 cups egg whites (11 to 13 whites)
• 1 1/8 cups sifted cake flour
• 1 3/4 cups granulated sugar, divided
• 1/2 teaspoon salt
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1 scant teaspoon almond extract

 Let egg whites stand until room temperature. Sift flour once before measuring. Sift flour and 3/4 cup sugar together 5 times.

Put egg whites and salt into large bowl of mixer. Beat until foamy. Add cream of tartar and continue beating until whites are stiff and stand in point, about 2 1/2 to 3 minutes. Do not over-beat until dry. Sprinkle in gradually 1 cup sugar, while beating on medium speed. Beat only until sugar is blended, about 1 1/2 minutes. Turn to low speed and add vanilla and almond extracts. Sprinkle in sifted flour mixture evenly and quickly. Beat only enough to blend, about 1 1/2 minutes, scraping bowl to blend in quickly. Pour into 1-inch tube pan. Cut through batter with knife or spatula, going around in circular motion 3 times to release large air bubbles. Bake in preheated 375 degrees F oven for 30 to 35 minutes until golden brown. Turn oven off after 30 minutes. Leave cake in oven for 5 more minutes before removing. This cake can be frozen.

Raised Doughnuts

You'll Need

• 2 packages active dry yeast
• 1/4 cup plus 1 tablespoon warm water (110 degrees F to 115 degrees F)
• 3/4 cup lukewarm milk, scalded, then cooled
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 egg
• 1/4 cup shortening
• 3 1/2 to 3 3/4 cups all-purpose flour

 Dissolve yeast in warm water. Stir in milk, cup sugar, salt, egg, shortening and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto a lightly floured cloth-covered board. Knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.

Punch down dough; let rise again until almost double, about 30 minutes.

Roll dough 3/8 inch thick on lightly floured, cloth-covered board. Cut dough with floured doughnut cutter. Let rise on board until double and very light, 30 to 45 minutes (leave uncovered so crust will form on dough).

Heat fat or oil (3 to 4 inches) to 375 degrees F in deep fat fryer or kettle. Drop doughnuts into hot fat. Turn doughnuts as they rise to the surface. Fry for 2 to 3 minutes or until golden brown on both sides. Carefully remove from fat; do not prick the surface. Drain.

While warm, roll doughnuts in sugar or, if desired, frost or glaze. Makes 2 dozen.

Glaze
1/3 cup boiling water
1 cup confectioners' sugar
2 teaspoons lemon extract
1 teaspoon vanilla flavoring

Blend well. Dip warm doughnuts into warm glaze

Popover Doughnuts

You'll Need

• 2 eggs, beaten
• 1 cup granulated sugar
• 1 cup milk
• 1/4 teaspoon salt
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon nutmeg
• 1/4 cup cinnamon-sugar mixture

Heat grease to 380 degrees F.

Combine ingredients in order given, except for cinnamon-sugar mixture. Drop by 1/2 teaspoon into hot fat. Fry until golden.

Place cinnamon-sugar in a small paper bag. Add doughnuts are they are fried, and shake gently to coat.

Yield: 4 dozen

Shark's Fin Soup

You'll Need

• 4 dried black mushrooms
• 2 scallion stalks
• Fresh ginger root
• 16-oz can shark's fin
• 2 tbsp sherry
• 4 cup water
• 1 chicken breast
• 2 scallion stalks
• 3 tbsp oil
• 5 cup stock
• 1 tsp salt
• 2 tbsp sherry
• 2 tbsp cornstarch
• 1 cup Stock

 Soak dried mushrooms.
Trim scallion stalks; slice ginger root and combine in a pan with canned shark's fin, sherry and water.
Bring to a boil, then simmer, covered, 15 minutes. Drain shark's fin, discarding liquid, scallions and ginger root.
Meanwhile skin, bone and shred chicken breast. Shred soaked mushrooms; cut remaining scallions in 2-inch sections.
Heat oil. Brown scallion sections lightly and discard. Add chicken shreds and stir-fry until they lose their pinkness (about 1 minute).
Add stock, salt, shark's fin, mushrooms, and remaining sherry. Bring to a boil; then simmer, covered, 30 minutes.
Blend cornstarch and remaining cold stock; then stir in to thicken soup, and serve

Papaya Soup

You'll Need

• 1 Ripe papaya about 6" long
• Sugar to taste
• Fresh lime juice to taste

 Peel the papaya & cut in half. Spoon out the seeds & keep them in a small container in the refrigerator.
Cut the papaya into chunks & reduce to a liquid puree in the food processor. Add the sugar & lime juice. If the puree is too thick, stir in a little water, but be very careful that you do not add too much water or you will lose the consistency.
Serve in fruit cups with a dab of the reserved seeds in the centre of each serving

Mango Yogurt Nutmeg Soup

You'll Need

• 1 lb ripe mangoes, peeled, seeded and cut into pieces
• 1 cup plain yogurt
• 1 cup milk, up to 1 1/2
• 1/4 cup sugar
• 1/8 tsp cinnamon
• 1/8 tsp fresh grated or ground nutmeg
• Garnish with sprig of parsley

 In a blender or food processor, puree the mango with the yogurt, milk, sugar, cinnamon and nutmeg until you achieve the smoothness you desire. For thinner soup, add more milk to taste. Chill and serve as a cold soup. For dessert, add less milk for a thicker, richer tasting pudding-like consistency. Serve in dessert cups

One Hour Rolls

You'll Need

• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 2 tablespoons granulated sugar
• 1 cup milk
• 1 package dry yeast
• 2 cups flour
• Melted butter

 Add salt, oil and sugar to milk and heat to 120 degrees F to 130 degrees F. Pour mixture over yeast. Add flour and mix well. Scrape dough onto a heavily floured surface (dough will be sticky). Liberally sprinkle top of dough with more flour. Roll out, cut out rounds with biscuit cutter and brush with butter. Fold over and allow to rise on cookie sheet for 1 hour in warm place. Bake at 350 degrees F for 12 to 15 minutes.

Makes 2 1/2 dozen rolls.

To make onion rolls, add to the dough 1/3 cup chopped onion, which has been saut;ed in a little butter

Garlic Knots

You'll Need

• 2 tablespoons unsalted butter, melted
• 1 tablespoon minced fresh parsley
• 2 cloves garlic, crushed through press
• 1 (11-ounce) can refrigerated soft breadstick dough,
•     separated into 12 strips

 Preheat oven to 375 degrees F.

In small cup, stir together butter, parsley and garlic.

On flat work surface, roll each strip of dough into 12-inch long rope; tie each rope into single knot. Place on ungreased baking sheet, spacing knots about 1 inch apart. Brush knots evenly with garlic-butter mixture. Bake for 16 to 18 minutes or until bread knots are golden-brown and slightly crisp.

Serve warm

Dirty Rice

You'll Need

• 2 Tbs (30 ml) vegetable oil 
• 1/4 lb (125 G) ground pork or beef 
• 1 tsp (5 ml) cayenne pepper, or to taste 
• Salt and freshly ground black pepper to taste
• 1 tsp (5 ml) paprika 
• 1 tsp (5 ml) dry mustard 
• 1/2 tsp (2 ml) ground cumin 
• 1/2 tsp (2 ml) dried thyme 
• 1/2 tsp (2 ml) dried marjoram 
• 1 Tbs (15 ml) finely chopped garlic 
• 1/2 cup (250 ml) EACH, finely chopped onions, green and/or red bell pepper, and celery 
• 3 cups canned or fresh beef or chicken stock 
• 1 1/2 cup (375 ml) uncooked white rice

 Cook the meat in the vegetable oil in a large skillet over high heat for about 5 minutes, until thoroughly browned. Stir in the seasonings and the onion, peppers, and celery. Reduce the heat to a moderate flame and cook, stirring frequently, for about 10 minutes. Add the stock and stir, being careful to scrape all the brown bits off the bottom of the skillet. Add the rice and stir thoroughly. Cover and reduce the heat to very low. Cook for 15 minutes without lifting the lid. Remove from the heat and fluff the rice with a fork. Keep tightly covered if not served immediately. Serves 4 to 6

Dirt Cake

You'll Need

• 1 lb Oreo cookies 
• 8 oz cream cheese 
• 1/2 cup soft margarine 
• 1 cup powdered sugar 
• 12 oz Cool Whip 
• 2 small boxes vanilla instant pudding 
• 3 cups milk 
• 1 tsp vanilla

 Crush cookies into fine crumbs. Spread 1/2 in a 13x9" pan. Mix cream cheese & margarine, add powdered sugar and mix well. Fold in Cool Whip. Add pudding, milk and vanilla, blend until smooth. Spread carefully on top of crumbs. Top with remaining crumbs. Seal & chill

Mandarin Barbecue Pork

You'll Need

• 5-pound pork butt, trimmed of most excess fat and cut in 1x2-inch pieces 
• 1/4 cup hoisin sauce 
• 5 tbsp catsup 
• 1 cup sugar 
• 1/2 cup dry sherry 
• 4 tbsp soy sauce 
• 2 tsp salt 
• 1/4 cup honey, warmed 
• Freshly ground pepper

 Put the pork pieces in a shallow dish. Mix together the hoisin sauce, catsup, sugar, sherry, soy sauce, salt and pepper to taste, and pour over the pork pieces. Marinate for 8 hours, turning the pieces over in the sauce several times.

Preheat the oven to 450 F. Roast the meat for 30 minutes, turning the pieces over once, then lower the heat to 375 F and roast for 15 minutes more. Remove the pork from the oven and pour the warmed honey over the meat, turning to coat on all sides.
Serve and enjoy

Japanese Pork Loaf

You'll Need

• 1 cup chopped fresh mushrooms 
• 1 lb. ground pork 
• 1/3 cup tart apples, diced 
• 1 beaten egg 
• 3/4 - 1 tsp salt 
• 2 tbsp wine 
• 
  
• Vinegar Sauce: 
• 2 tsp dry mustard 
• 3 tbsp vinegar 
• 3 tbsp soy sauce 
• Mix ingredients

Mix ingredients and put into greased 8'x4" loaf pan. Bake at 350 degrees for 40 to 50 minutes. Serve with spinach, fluffy rice and vinegar sauce