Canadian Style Chop Suey

You'll Need

• 2 cups elbow macaroni 
• 1 onion, diced 
• 1 green bell pepper, diced 
• 1 pound ground Italian sausage 
• 1 (4.5 ounce) can mushrooms, drained 
• 1 (14 ounce) can stewed tomatoes

 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In same pot, saute onion and bell pepper over medium heat until softened. Remove from pan.
In same pot, cook sausage over medium heat until brown. Drain.
Combine onion mixture, pasta, sausage, mushrooms and stewed tomatoes in same pot and heat through, 5 minutes. Serve.

Candied Carrots

You'll Need

• 1 pound carrots, cut into 2 inch pieces 
• 2 tablespoons butter, diced 
• 1/4 cup packed brown sugar 
• 1 pinch salt 
• 1 pinch ground black pepper

 Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

Camp Chili

You'll Need

• 3 pounds ground beef 
• 3 onions, chopped 
• 10 cloves garlic, minced 
• 3 (15 ounce) cans pork and beans 
• 3 (15 ounce) cans kidney beans 
• 1 (14.5 ounce) can stewed tomatoes 
• 3 tablespoons chili powder 
• 1 (12 fluid ounce) can or bottle beer 
• salt and pepper to taste 
• 3 cups uncooked rice 

 In a large pot over medium high heat, saute the ground beef for 5 minutes. Add the onions and garlic and saute for 5 to 10 more minutes.
Add the pork and beans, kidney beans, tomatoes, chili powder, beer and season with salt and pepper to taste. Stir thoroughly and reduce heat to medium low.
Cover and simmer for 1 to 1 1/2 hours, stirring occasionally.
Cook the rice according to package directions. Serve the chili over the rice.

Cajun Crab Soup

You'll Need

• 1/2 cup unsalted butter 
• 1 onion, chopped 
• 2 cloves garlic, minced 
• 1/4 cup all-purpose flour 
• 2 cups clam juice 
• 2 cups chicken broth 
• 1 (10 ounce) package frozen white corn 
• 1 teaspoon salt 
• 1/2 teaspoon ground white pepper 
• 1/4 teaspoon dried thyme 
• 1/4 teaspoon ground cayenne pepper 
• 2 cups heavy cream 
• 1 pound lump crabmeat, drained 
• 4 green onions, chopped 

 Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes.
Stir in cream, crab meat, and green onions. Heat through, but do not boil once the cream has been added.

Cabbage Salad I

You'll Need

• 1/2 medium head cabbage, chopped 
• 2 carrots, shredded 
• 1 green onion, chopped 
• 1/2 cup mayonnaise 
• salt and pepper to taste 

 In a large bowl, combine the cabbage, carrots, green onion and mayonnaise. Salt and pepper to taste, toss and serve.

Steak Lo Mein

You'll Need

• 1 pound lean boneless top round steak, trimmed
• Vegetable cooking spray
• 2 cups shredded cabbage
• 1 cup diagonally sliced carrots
• 1 medium onion, sliced into rings
• 1/2 cup sliced fresh mushrooms
• 1/3 cup sliced green onions
• 1/2 cup diagonally sliced celery
• 15 fresh snow pea pods, trimmed
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 teaspoon beef-flavored bouillon granules
• 3/4 cup water
• 1/4 cup reduced-sodium soy sauce
• 4 ounces thin spaghetti (cooked without salt or fat)

 Partially freeze top round steak, slice diagonally across grain
into 1/4 inch strips.  Set steak aside.

Coat a wok or heavy skillet with cooking spray, heat to medium-high
(325) for 2 minutes.  Add meat, and stir-fry 5 minutes.  Push
meat to sides of wok, add cabbage and next 7 ingredients.  Stir-fry
about 3 minutes.  Stir meat into vegetables.

Combine bouillon granules, water, and soy sauce,  stir into meat
mixture.  Cover and cook 3 minutes.  Add spaghetti,  toss gently,
and cook until thoroughly heated.

Yield: 6 serving

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

Upside Down Pecan Pie

You'll Need

• 3 eggs
• 1 (13 ounce) can evaporated milk
• 1 (20 ounce) can pumpkin
• 1 1/4 cups granulated sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1 teaspoon nutmeg
• 1 (18.25 ounce) box yellow cake mix
• 1 cup chopped nuts
• 1 cup butter or margarine, melted

 Preheat oven to 350 degrees F.

In large bowl beat eggs. Add milk, pumpkin, sugar, cinnamon, ginger and nutmeg; mix well and pour into a 9 x 13-inch baking dish. Sprinkle the dry cake mix evenly over the top. Sprinkle nuts over the top, and drizzle butter over all. Bake for one hour.

Serve warm or cold with whipped topping

Baked Corn Dressing

You'll Need

• 2 cans creamed corn
• 9 slices dry bread
• 3 eggs, beaten
• 1 onion, chopped
• 1 cup milk
• Salt and pepper
• 1 teaspoon sage

 Combine all ingredients. Bake at 350 degrees F about 30 minutes or until firm in the center and browned on top

Linda's Favorite Turkey Dressing

You'll Need

• 1 large loaf thin bread, toasted
• 1 (8 ounce) bag Pepperidge Farm Seasoned Dressing
• 1 pound hot Italian sausage
• 4 onions, chopped
• 5 stalks celery, finely chopped
• 4 cup water
• 1 tablespoon salt
• Pepper, to taste
• 2 teaspoons sage

 Cook sausage and onion together until done. Crumble sausage. Do not drain.

Cook celery until tender in 4 cups salted water. DO NOT DRAIN WATER!

Crumble toast. Mix in Pepperidge Farm Dressing. Pour sausage-onion mixture with dripping over the toast. Add seasonings. Add celery and hot celery water to moisten toast mixture. You may add more hot water according to how moist you like the dressing. Stir well. Put into a large casserole. Refrigerate.

It is best if made a day ahead. Bake at 350 degrees F until slightly browned and bubbly

Lemon Drop Pie

You'll Need

• 1 cup lemon drops
• 1 3/4 cups boiling water
• 1/4 teaspoon salt
• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 3 eggs, separated
• 1/3 cup lemon juice
• 2 tablespoons butter
• 1 tablespoon grated lemon rind
• 1 baked 9-inch pie shell

 Pour water over lemon drops candy in saucepan and let stand two hours.

Boil liquid until drops dissolve, stirring constantly.

Combine dry ingredients. Sift into hot liquid: stirring constantly.

Beat egg yolks until lemon colored. Add yolks and butter to thickened mixture and blend thoroughly. Cook three minutes.

Add lemon juice and rind slowly; blend thoroughly. Pour into baked pie shell. Make meringue and brown meringue in the oven

Beef Steaks with Tequila

You'll Need

• 4 New York strip steaks (each 8 to 10 oz., cut 1 to 1 1/2 inches thick) 
• 1/2 cup Tequila 
• 2 tbsp olive oil 
• 1 tbsp pepper, freshly ground 
• 2 tsp lemon peel, grated 
• 1 garlic clove, pressed or minced 
• Salt

 With a damp paper towel, wipe steaks; put meat in a 1-gallon plastic food bag. Add tequila, oil, pepper, lemon peel, and garlic; seal bag, and turn to mix seasonings. Set bag in a bowl; chill at least 1 hour or up to 1 day; turn bag over occasionally.
Drain steaks and place on a grill 4 to 6 inches above a solid bed of hot coals. Turn steaks to brown evenly; for medium-rare (cut to test), cook 12 to 14 minutes. Transfer to plates; season to taste with salt

Crab Cakes

You'll Need

• 1 pound crabmeat 
• 1 egg, lightly beaten 
• 1 1/2 tsp Dijon mustard 
• Cayenne pepper to taste 
• 2 tbsp minced scallions 
• 2 tbsp minced parsley 
• 6 tbsp mayonnaise 
• 2 tbsp fresh lemon juice 
• 1 1/2 cups fresly made bread crumbs 
• 1/4 pound butter 
• 1/4 cup vegetable oil

 In a large mixing bowl mix together the crab, egg, mustard, cayenne, scallions, parsley, mayonnaise, and lemon juice. Mix well, using your hands, and taste and correct seasonings as you are mixing the cakes.
The mixture should have a little bite and sparkle of flavor to round out the crab.
Pat the crab mixture into about 12 small cakes. Spread the crumbs on a piece of wax paper. Heat the butter and oil in a large skillet over medium-high heat.
Coat the cakes in crumbs on all sides, then put them in the hot fat and fry until golden, turning so all sides are crisp and brown 3 minutes on each side. Serve hot

Caviar Eggs

You'll Need

• 6 hard-cooked eggs 
• 6 tbsp caviar (red or black) 
• 1 tbsp chopped chives or green onions 
• 1 tbsp chopped parsley 
• 1 tbsp mayonnaise or sour cream 
• 1 tsp freshly ground black pepper

 Shell the eggs, cut them in halves, and remove the yolks. Mash these well and combine with the remaining ingredients. When it is thoroughly whipped together, heap it into the whites with a spoon, or pipe it in, using the rosette end of a pastry tube.
For a first course, serve 2 halves per person. Arrange them on greens and pass a Russian dressing. Or double the recipe and serve it as a salad course with watercress, Russian dressing, and crisp French bread

Bacon and Smoked Oysters

You'll Need

• 1/2 lb bacon strips 
• 2 can smoked oysters 
• 40 round wooden toothpicks 
• 1/4 cup light vegetable oil 
• 3 tbsp garlic, minced

Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place.
In a medium skillet, heat oil, and add garlic. Cook wrapped oysters in oil until bacon is crisp.
Remove from pan and drain on a paper towel to drain

Chocolate Mousse

You'll Need

• 400gr chocolate(zartbitter, dark) melted
• 4 dl cream
•  5 egg yolks
•  30 gr sugar
•  5 egg white
• , 1 shot cognac

Melt chocolate add 1 dl cream and mix, add 5 egg yolks and 15 gr sugar beat until foamy, beat 5 egg whites with 15 gr sugar until firm foam ad to mix, finaly ad 3 dl whipped cream and cognac, mix slowly put all in a cold form and refigerate for 1 hour. 

Emince Zurichoise

You'll Need

•  7oogr veal
•  100gr mushrooms
•  1 tbsp oil
• 2 tbsp flour
•  1 finly minced onion
•  salt, paprika 
•  chervil & pepper 
• 1/2 tsp each
•  2 cups white wine
•  1 cup cream

 1 tbsp minced parsley.
 Flour meat, saute in oil & flavor. Add wine to meat and let simmer on low heat. Separatly saute onions and sliced mushrooms then add to meat and mix. Add cream and heat up, add parsley last and serv

Pineapple flamb

You'll Need

• 8 slices pineapple
•  4 tbsp butter
•  4 tbsp sugar
• 3/4 cup pineapple juice
•  1 tsp coffee (ground)
• 1/2 cup ron
•  1/2 cup almonds grated and roasted.

 Heat butter in pan, saut? pineapple both sides slightly, add juice, sugar & coffee let simmer for a minute, add ron and flamb?. place on dish & sprinkle with almonds. 

Carpaccio

You'll Need

• Small fillet of beef ( tenderloin - clean )
• olive oil
•  black crushed peppercorns
•  parmesamo cheese
•  mustard, salt
• paprika
•  pepper

 Paste mustard, salt, pepper & paprika on tenderloin, marinate in olive oil overnight, rap with alu or plastic rap, freeze. Cut tenderloin in very fin slices, place on dish sparkle with crushed black pepper, some olive oil ( and lime juice optional ) on top. Add sliced parmesano decorate with tomato slice and parsley.

Cowboy Supper

You'll Need

•   2 eggs
• quarter pint ( 140 ml. ) water
•  2 0z. ( 50g) butter
•  1 X 14 oz. (400g) can barbecue sauce
•  1 tablespoon chopped parsley
•  two and a half ounces (65g ) plain flour
•  6 frankfurters, sliced

  Pre-heat oven to 400F, Gas Mark 6, 200C
 Bring the water and butter to the boil , add the flour and beat well
 Cool for 5 minutes then beat in the eggs
 Spoon the mixture around the edges of 4 small, greased, heatproof dishes
 Mix half the barbecue sauce with the frankfurters and parsley
 Spoon into the dishes
 Bake in the pre-heated oven for 30 minute

tropical chicken salad

You'll Need

• 4 cups chopped cooked chicken
• 1 can (15oz) pineapple tidbits, drained
• 1 can (11oz) mandarin oranges, drained
• 1/4 cup chopped celery
• 1 jar (2oz) diced pimento, drained
• 2 tbs chopped green pepper
• 1 tsp grated onion
• 1/2 cup unsalted cashews
• 1/2 cup peach yogurt
• 1/2 cup mayonnaise

  Combine everything except mayo and yogurt; set aside. Combine yogurt and mayo; add to chicken mixture; toss. Chill 3 to 4 hours

ziti cheddar salad

You'll Need

• 1 can (7oz) pork luncheon meat (Spam)
• 1/2 cup mayonnaise
• 1 to 2 tbs vinegar
• 1 tbs instant minced onion
• 1 tsp prepared mustard
• 1 can (about 8oz) mixed vegetables, drained
• 1 can (about 1 1/2oz) shoestring potatoes
• 3 tbs grated Parmesan cheese

  Cut luncheon meat into 1/4-inch cubes, brown in skillet over medium heat, stirring occasionally. Remove from heat and drain. Stir in mayo, vinegar, onion, mustard, and mixed vegetables; toss. Just before serving, fold in potatoes and sprinkle with cheese. Serve hot

Tennessee Fried Catfish

You'll Need

• 6 skinned, pan-dressed catfish or  
•   other fish, fresh or frozen
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 eggs
• 2 tablespoons milk
• 2 cups cornmea

 Thaw frozen fish. Sprinkle both sides with salt and pepper. Beat eggs slightly and blend in the milk. Dip fish in the eggs and roll in cornmeal. Place fish in a heavy fry pan which contains about 1/8 inch melted fat, hot but not smoking. Fry at a moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time is about 10 minutes depending on the thickness of the fish. Drain on absorbent paper.

Serve immediately on a hot platter, plain or with a sauce.

Yogurt Pie

You'll Need

• 2 (8 ounce) containers any flavor yogurt desired
• 1 (6 ounce) container frozen whipped topping, thawed
• 1 (9-inch) graham cracker pie crust

 Mix yogurt and whipped topping until fluffy. Pour into pie crust. Freeze. Remove from freezer about 30 minutes before serving

Syrup Custard

You'll Need

• 1 cup sugar cane syrup
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) butter or margarine
• 3 eggs
• 1/4 teaspoon baking soda
• 1 tablespoon flour
• Pinch of salt
• Dry orange peel, grated

 Mix sugar, syrup, baking soda and salt. Let come to a boil. Cool. Store in butter, eggs, flour and orange peel. Put into unbaked crust and bake in slow oven

Spaghetti Bread

You'll Need

• 1 envelope dry yeast
• 1 teaspoon dried Italian seasoning
• 3 cups bread flour
• 1 tablespoon olive oil
• 1 tablespoon granulated sugar
• 1 teaspoon garlic salt
• 1 1/2 cups warm water
• 1/3 cup grated Parmesan cheese

 Add all ingredients into the bread pan in the order listed. Select white bread and push "start.

Taco Cheddar Bread

You'll Need

• 1 cup plus 2 tablespoons water
• 3 cups bread flour
• 1 cup shredded Cheddar cheese
• 1 tablespoon taco seasoning mix
• 1 tablespoon granulated sugar
• 3/4 teaspoon salt
• 1 1/2 teaspoons yeast

Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on rack.

NOTE: This recipe is not recommended for 1 1/2 pound bread machines with cast-aluminum pans in horizontal-loaf shape

Sailor's Duff

You'll Need

• 1/2 cup brown sugar, firmly packed
• 2 tablespoons butter
• 1/8 teaspoon baking soda
• 2 tablespoons dark molasses
• 1 teaspoon cinnamon
• 1/2 teaspoon powdered ginger
• 1 egg
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 cup unsifted all-purpose flour

 Cream together brown sugar and butter. Dissolve baking soda in molasses and add to brown sugar mixture; mix well. Add cinnamon, ginger, egg, milk, baking powder and flour. Pour into a buttered pudding mold or a buttered 1-pound coffee can.

To steam, set on a rack in a large, deep kettle, add water to come halfway up sides of coffee can or mold. Bring water to a gentle boil, cover the kettle, lower heat and steam for 1 1/2 hours. Serve warm with sauce.

Sauce
2 egg yolks
1/2 cup granulated sugar
2 tablespoons brandy
1 cup heavy cream

Beat egg yolks well, gradually adding sugar. Add brandy and blend. Just before serving, whip cream and fold into sauce

Best Ever Biscuits

You'll Need

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons granulated sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup shortening or butter
• 2/3 cup milk

 In medium mixing bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Mix well to distribute the baking powder and the salt.

Using a pastry blender or fork, cut shortening into flour mixture until the mixture resembles coarse crumbs. If you use butter, be sure it is chilled. (Mixing by hand softens the shortening, making the dough sticky and hard to handle.)

Gently push the flour-shortening mixture against the sides of the bowl, making a well in the center. Pour the milk into the well all at once. Using a fork, stir just until the mixture follows the fork around the bowl and forms soft dough.

Turn the dough out onto a lightly floured surface. Knead gently 10 to 12 strokes.

On the lightly floured surface, pat the dough to 1/2-inch thickness (or roll it out with a lightly floured rolling pin, if desired). Sprinkle a little flour over dough.

Cut biscuit dough with a 2 1/2-inch round biscuit cutter, pressing the cutter straight down. Be careful not to twist the cutter or flatten the cut biscuit edges or you won't get straight-sided, evenly shaped biscuits. Dip the cutter into flour between cuts to prevent sticking. If you do not have a biscuit cutter, use a straight-sided glass. Or, pat the dough into a 1/2-inch-thick rectangle and cut into squares or triangles using a sharp knife.

Using a metal spatula, carefully transfer the cut biscuits to an ungreased baking sheet. For crusty-sided biscuits, place about 1 inch apart. For soft-sided biscuits, place biscuits close together in an ungreased baking pan.

Re-roll scraps of dough and cut into biscuit shapes. Try to cut out as many biscuits as possible from a single rolling of dough. Too many re-rollings of the dough causes biscuits to be tough and dry.

Bake biscuits in 450 degree F oven 10 to 12 minutes or until biscuits are golden on the top and the bottom.

Serve warm.

Makes 10 to 12 biscuits.

Beer Biscuits

You'll Need

• 4 cups biscuit mix
• 4 tablespoons granulated sugar
• 1 (12 ounce) can beer

 Mix ingredients together. Spoon into greased muffin tins. Bake at 350 degrees F until golden brown on top.

Yields 8 to 10 biscuits, according to size of muffin tin

Cheese Biscuits

You'll Need

• 1 package refrigerated buttermilk biscuits (10 per can)
• 1/4 cup butter
• 3 tablespoons blue cheese, crumbled

 Cut biscuits in quarters. Arrange in two 8-inch pans. Melt butter and cheese. Pour over biscuits. Bake at 400 degrees F about 8 minutes or until golden.

Serve hot.

raisin-filled sweet potatoes

You'll Need

• 1 can (17oz) sweet potatoes, drained
• 2 tbs butter or margarine, softened
• 1 egg
• 1/2 tsp salt
• dash ground cinnamon
• dash ground ginger
• 2 tbs butter or margarine, melted
• 1/4 cup sugar
• 2 tsp cornstarch
• 1 tsp finely shredded orange peel
• 1/2 cup orange juice
• 1/2 cup raisins

 Beat together drained sweet potatoes, the softened butter, egg, salt, cinnamon, and ginger. Spoon into 6 mounds on greased baking sheet. Make depressions in center of each mound. Brush with melted butter. Bake at 350� F. for 15 to 20 minutes. In saucepan, combine sugar, cornstarch, and peel. Stir in orange juice and raisins. Cook and stir until thickened and bubbly. To serve, spoon raisin mixture into depressions in potato mounds

saucy potatoes

You'll Need

• 3 large potatoes, peeled and cubed
• 1 medium onion, chopped
• 1 tsp minced or chopped garlic
• 3 tbs chopped green pepper
• 1/4 cup butter or margarine
• 2 1/2 tbs all purpose flour
• 2 cups milk
• 1/3 cup shredded sharp Cheddar cheese
• 1/2 tsp salt (or to taste)
• 1/4 tsp ground black pepper
• 3 tbs chopped pimiento

Cook potatoes in boiling water to cover 15 to 20 minutes or until tender. Drain and set aside. onion, garlic, and green pepper in butter until tender; add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, salt and pepper; stir until cheese melts. Stir in potatoes and pimiento. Spoon mixture into a lightly greased 1 1/2 quart casserole. Bake, uncovered, for 30 minutes or until bubbly

scalloped corn

You'll Need

• 2 slices bacon
• 1/2 cup sliced green onions
• 1 tbs flour
• 1/2 tsp salt
• 1/4 tsp dry mustard
• 1/4 tsp paprika
• 1/8 tsp ground black pepper
• 1 egg
• 1 cup milk
• 16 oz frozen white (shoe peg) corn, thawed and drained

 Cook bacon in large skillet over medium heat until crisp. Remove bacon; drain on paper towel. Crumble bacon; set aside. Cook green onions in bacon drippings until tender. Stir in flour, salt, dry mustard, paprika, and black pepper; blend well. Cook until mixture is smooth and bubbly, stirring constantly. Beat egg in small bowl; stir in milk. Gradually add to flour mixture; cook until mixture thickens, stirring constantly. Stir in corn. Cook until thoroughly heated. Sprinkle with bacon

island carrots

You'll Need

• 1 1/2 cups scraped, sliced carrots
• 1/4 cup water
• 1/4 tsp salt (optional)
• 1 tbs brown sugar
• 1/4 cup crushed pineapple, drained
• 1 tsp butter or margarine

 Combine carrots, water, and optional salt in a saucepan. Bring to a boil; reduce heat and cook over medium heat about 10 minutes or until carrots are crisp-tender. Stir in sugar, pineapple, and butter. Heat thoroughly

Challah II

You'll Need

• 3/4 cup milk
• 2 eggs
• 3 tablespoons margarine
• 3 cups bread flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons active dry yeast

Add ingredients to the pan of the bread machine in the order suggested by the manufacturer. Select Basic Bread and Light Crust settings. Start

Challah I

You'll Need

• 1 cup water
• 2 eggs
• 2 tablespoons vegetable oil
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons salt
• 3 cups bread flour
• 1 1/2 teaspoons yeast

 Add ingredients according to manufacturer's instructions

Cheese Cauliflower

You'll Need

• 1 md head cauliflower about 2 pounds 
• 2 tbsp margarine or butter 
• 2 tbsp all-purpose flour 
• 1 tsp dry mustard 
• 1/4 tsp salt 
• Dash of pepper 
• 1 cup milk 
• 1 cup shredded process american 
• 4 ounces Cheese 
• 5 dr red pepper sauce 
• Paprika

Prepare and cook cauliflower as directed for cauliflowerets or whole cauliflower.
Heat margarine in 1-1/2-quart saucepan over medium heat until melted. Stir in flour, mustard, salt and pepper.
Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese and pepper sauce.
Cook and stir over low heat until cheese is melted. Pour over hot cauliflower. Sprinkle with paprika

Kiwifruit Frappe

You'll Need

• 1/2 cup ice cubes
• 2/3 cup milk
• 1 tbsp maple syrup

 Combine all ingredients in a food processor or blender and process until smooth.
Pour into juice glasses and serve chilled for breakfast or a snack

Best Banana Bread

You'll Need

• 1 cup soy flour
• 1/2 cup potato starch flour
• 1/4 cup rice flour
• 3/4 tsp. baking soda
• 1 1/4 tsp. cream of tartar
• 1/2 tsp. salt
• 1/3 cup shortening
• 2/3 cup sugar
• 2 eggs, well beaten
• 1/2 cup mashed banana
• 1/2 cup chopped nuts, optional

 Preheat oven to 350F.  Sift the flours, baking soda, cream of tartar
and salt together.  Set aside.

In a mixing bowl, cream shortening.  Gradually add the sugar,
beating until light and fluffy.  Add the well-beaten eggs.  Beat
well.  Add the dry ingredients, alternately with the mashed banana,
a small amount at a time, beating after each addition until smooth.
Stir in the chopped nuts if desired.  Pour into a well-greased
8"x4" loaf pan and bake for 1 hour

BEEF TAPA

You'll Need

• 1 k. sirloin beef                
•  c. white sugar
• ?brown sugar            
•      1 tsp. salt peter (salitre)
• 2 tbsps. Salt

Slice beef thinly into serving size (preferably across the grain). In a bowl mix the rest of the ingredients and spread this on the meat. Allow beef to marinate for at least 24 hours in refrigerator. Fry in hot fan and serve.
 

Chili N'awlins

You'll Need

• 2 pounds Ground round beef
• 1 pound Ground pork
• 5 cups Chopped onions
• 1 1/2 tablespoons Chopped garlic
• 7 tablespoons Chili powder
• 2 cans Chopped green chili peppers
• 3 cans (16 oz) crushed tomatoes
• 3 tablespoons Tomato paste
• 4 Bay leaves -- crumbled
• 1 tablespoon Salt
• 1 tablespoon Oregano
• 1 tablespoon Red wine vinegar
• 1 tablespoon Grown sugar
• 2 cans 16 oz) red kidney beans
• 1 package Corn chips
• 1 Head lettuce -- shredded
• 12 ounces Sharp cheddar cheese -- shredd

In a large, heavy pot, brown the meat with the onions and the garlic. Drain off
the fat and stir in the chili powder (depending on quality, you may want more ~
we get real cool stuff up here in the north). Add chilies, tomatoes, tomato
paste, bay leaves, salt, oregano, vinegar, and brown sugar.
Cover the pot and cook for 2 hours over low heat.
Add beans and cook, uncovered, 30 minutes more.
Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar
cheese.

Taco Salad

You'll Need

• 1 lb ground beef
• 1 small onion, chopped
• 1/2 cup taco sauce
• 1/2 cup sour cream
• 1/4 teaspoon salt
• 4 cups shredded lettuce
• 3/4 cup shredded cheddar cheese
• 2 medium tomatoes, chopped
• sliced pitted ripe olives
• tortilla chips

 In a medium skillet, cook and stir ground beef and onion over medium-high heat until meat is brown and onion is tender. Drain thoroughly. In a bowl, combine meat mixture, taco sauce, half of the sour cream and salt. Cover and chill for 20 to 30 minutes. To serve, place lettuce on 4 individual plates. Sprinkle with cheese and tomatoes. Spoon meat mixture over salads. Top with remaining sour cream and garnish with olive slices. Serve with tortilla chips

Kiwi Fruit Gelato

You'll Need

• 1 cup water 
• 1/2 cup sugar
•  1/2 cup corn syrup
•  light
•  4 kiwifruit; pared
• 5 tb lemon juice
•  1/4 ts lemon peel; grated 

 Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop. 

Mango Pudding

You'll Need

• 4 cups sliced mangos
•  1 1/2 cups sugar
•  1/2 tsp cinnamon
•  1/4 tsp allspice
•  1 cup cup flour
•  1 tsp baking soda
•  2/4 cup milk, 1/8 tsp salt
•  1/2 cup melted butter
•  1 pt vanilla ice cream.

 Preheat oven to 350F, ad magos with 1/2 of the sugar, the cinnamon and allspice in a glass baking dish, stir remaining sugar with milk, flour, soda, salt and butter and pour over mangos, bake for 35 min. serve with ice cream. 

Oven Barbecue Beef

You'll Need

• 5 lb. boneless chuck roast
• 1 lg. onion, chopped
• 1 c. celery, chopped
• 1 sm. can green chilies, chopped
• 1/2 tsp. salt
• 16 oz. can whole, peeled tomatoes
• 1 tbsp. hot salsa
• 1 tsp. ground pepper
• 3/4 tsp. garlic salt

 Combine all ingredients and let stand in refrigerator overnight.
Cook, in a cast iron or blue granite roaster, covered, in a 275 degree oven for 12 hours. Remove from oven and shred with fork.
Serve on hot onion rolls. Makes 25 sandwiches. Freezes well

Smoked Pork Spareribs with Sherry Glaze

You'll Need
4 lbs. pork spare ribs
Marinade:
1 cup water
1 cup vegetable oil
1/2 cup soy sauce
1/4 cup apple cider vinegar
2 cloves crushed garlic
Mix all marinade ingredients together.

Glaze:
1 cup apple jelly
1 tsp finely chopped, seeded jalapeo pepper
1/4 cup dry sherry
Combine jelly and chopped peppers in a small sauce pan and cook over low heat until jelly is melted. Continue to cook for 1 minute. Remove from heat and stir in sherry.

 Place ribs in a large baking pan and pour marinade over them. Cover and refrigerate for 2 hours, turning ribs once. Remove ribs from marinade and smoke-cook with apple wood for 4 hours .
Remove ribs from smoker, brush all sides with glaze and bake in a preheated  oven on racks for 15 to 20 minutes. Remove from oven and serve

Christmas Eve Rainbow

You'll Need

• 1 (8 ounce) container Cool Whip
• 1 cup chopped almonds
• 18 vanilla wafers, crumbled
• 1 gallon rainbow sherbet, slightly softened so spreadable
• Optional - cherries, coconut, etc.

 Mix Cool Whip, nuts and wafers. Spread 1/2 of mixture in a 9 x 13-inch pan. Spread sherbet on top of mixture. Spread remaining mixture on top of sherbet. Cover. Place in freezer at least 8 hours. Decorate with cherries or coconut, etc. Keep frozen and covered

Eggnog Mousse

You'll Need

• 3 egg yolks
• 1/2 cup granulated sugar
• 1 package unflavored gelatine
• 3 tablespoons dark rum
• 2 tablespoons brandy
• 2 cups whipping cream
• 1/2 cup granulated sugar
• 1 1/2 teaspoons nutmeg
• 2 teaspoons vanilla extract
• 3 egg whites
• Crushed peppermint candies for (garnish)

 Beat egg yolks and 1/2 cup sugar in stainless steel bowl over hot water on top half of double boiler until they lighten in color and become fluffy (about 2 minutes). Add gelatine that has been softened in rum and brandy, to egg mixture and continue beating for another minute. Remove mixture from heat and refrigerate for 10 minutes.

Meanwhile, whip cream, 1/2 cup sugar, nutmeg and vanilla extract together.

Beat egg whites until they form firm peaks. Fold whipped cream into chilled gelatine mixture, mixing thoroughly. Carefully fold in egg whites. Chill for 4 to 6 hours. Garnish with crushed peppermint candies.

Christmas Eve Rainbow

You'll Need

• 1 (8 ounce) container Cool Whip
• 1 cup chopped almonds
• 18 vanilla wafers, crumbled
• 1 gallon rainbow sherbet, slightly softened so spreadable
• Optional - cherries, coconut, etc.

 Mix Cool Whip, nuts and wafers. Spread 1/2 of mixture in a 9 x 13-inch pan. Spread sherbet on top of mixture. Spread remaining mixture on top of sherbet. Cover. Place in freezer at least 8 hours. Decorate with cherries or coconut, etc. Keep frozen and covered

Olive and Rosemary Focaccia

You'll Need

• 1 loaf frozen bread dough, thawed
• 1 to 2 tablespoons olive oil
• 1 tablespoon fresh rosemary
• 1/2 cup pimento-stuffed green olives
• 1/2 cup kalamata (Greek) olives or ripe olives, pitted

 Fifteen minutes before baking, preheat oven to 400 degrees F. Lightly grease 12-inch round pizza pan or large flat baking sheet.

On lightly floured surface, roll dough into 12-inch circle. Spread dough to rim of pizza pan or place on greased baking sheet. Brush dough with olive oil. Prick entire surface of dough with fork. Sprinkle with rosemary. Top evenly with olives, if using. Let dough rise in warm area until puffy.

Press olives back into dough and bake in preheated oven 12-15 minutes or until golden brown.

Remove from oven and cool on wire rack.

To use for sandwich, cut into 6 to 8 wedges. Using sharp serrated knife, cut each wedge in half horizontally.

Yield: 6 to 8 large wedge

Pita

You'll Need

• 1 package yeast
• 1 1/3 cups warm water
• 1 tablespoon vegetable oil
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 3 to 4 cups all-purpose flour

 Dissolve yeast in warm water. Stir in oil, sugar and salt, then stir in 2 cups of the flour. Beat until smooth. Stir in remaining flour until the dough is easy to handle. Knead for 10 minutes. Cover and let rise in a greased bowl until double in size about 1 hour.

Punch down. Separate into 6 equal parts. Shape into balls. Cover; let rise 30 minutes.

Roll each ball into a 6- or 7-inch circle 1/8-inch thick. Place 2 circles in opposite corners of each of 3 ungreased cookie sheets. Cover and let rise for 30 minutes.

Bake for 10 minutes at 450 degrees F until puffed and brown

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

Gumdrop Cake

You'll Need

• 1 cup shortening
• 2 cups granulated sugar
• 2 eggs
• 1 1/2 cups applesauce with 2 teaspoons     baking soda dissolved in it
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups flour
• 1/2 cup chopped nuts
• 2 pounds cut-up gumdrops
• 1 pound white raisins

Blend shortening, sugar, eggs and applesauce and baking soda mixture. Add cinnamon, nutmeg, salt, vanilla extract and flour, alternating with nuts, gumdrops and raisins. Bake in a tube pan lined with brown sugar at 350 degrees F for 1 1/2 hours. This does not need frosting

Butterscotch Coffeecake

You'll Need

• 3/4 cup pecans
• 1 package frozen yeast rolls (24)
• 1/2 cup (1 stick) butter
• 1 small box regular (not instant) butterscotch pudding
• 3/4 cup firmly packed brown sugar
• 1 teaspoon cinnamon

Grease Bundt cake pan. Spread nuts on bottom. Place rolls in pan, then sprinkle with dry pudding mix. Melt butter; add sugar and cinnamon and pour over rolls. Cover with towel. Leave overnight. Do not refrigerate.

Bake at 350 degrees F for 30 minutes. Invert on plate. Pinch off or slice to serve

tuna-taco salad

You'll Need

• 2 cans (6 1/2 oz) solid white tuna, drained and flaked
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sliced pimento-stuffed olives
• 3 tbs finely chopped onion
• 1/2 cup sour cream
• 1/4 tsp garlic powder
• 1/2 tsp chili powder (or to taste)
• 1 large avocado, peeled and sliced
• 2 medium tomatoes, cut into wedges
• lettuce leaves
• paprika
• tortilla chips

Combine tuna, cheese, olives, and onion in a medium bowl. In a small bowl combine sour cream, garlic powder, and chili powder. Add sour cream mixture to tuna mixture and toss. Place lettuce leaves on individual salad plates. Spoon tuna mixture onto lettuce. Arrange tomato wedges and avocado slices around tuna. Sprinkle with paprika. Serve with tortilla chips

Vampire Punch

You'll Need

• Punch
• 1 gallon cranberry juice
• 1 gallon orange juice
• 1 cup raspberry sherbet
• Vampire Eyes Cubes
• 
  
• Vampire Eyes Cubes
• Grape or cranberry juice
• Seedless green grapes

 Vampire Eyes Cubes: Half fill large muffin cups or regular ice trays with juice. Freeze until slushy, about 1/2 hour. Push a grape into the center of each cup. Refreeze until solid.

Punch: Mix the juices together. Add the sherbet, softened, and stir until it disappears. Before serving, chill with the Vampire's Eyes Cubes

Cranberry-Walnut Rugelach

You'll Need
Pastry
1 cup unsalted butter or margarine, room temperature
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour

Filling
1/2 cup apricot jam
1 cup dried cranberries
2/3 cup finely chopped walnuts

Glaze
1/4 cup milk
3 tablespoons granulated sugar
Position rack in top third of oven.

Pastry: Blend butter, cream cheese and sugar in bowl until smooth and creamy, 2 minutes. Stir in egg yolks, vanilla extract and salt. Stir in flour until smooth dough forms. Divide into fourths; shape into disks. Wrap each in plastic wrap. Refrigerate 4 hours or overnight.

Heat oven to 350 degrees F. Line 2 baking sheets with foil; grease.

Roll out disk into 8-inch round.

Filling: Spread with 2 tablespoons apricot jam. Sprinkle with 1/4 cup dried cranberries and about 3 tablespoons nuts. Cut disk in 8 wedges. Starting at outside edge, roll up each triangle. Place on sheet, spacing 1 inch apart. Repeat with the remaining dough and filling.

Glaze: Lightly brush each pastry with milk. Sprinkle with sugar. Bake in top third of 350 degree F oven until lightly browned, about 25-30 minutes. Remove to wire rack to cool

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

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 and until soft. Add cilantro and 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

Sage and Garlic Mashed Potatoes

You'll Need

• 8 large potatoes, peeled, quartered
• 1 tablespoon olive oil
• 2 cloves garlic, sliced
• 1/2 cup fresh sage, chopped, or 1 tablespoon dried sage
• 1/2 cup plain yogurt
• Salt and pepper to taste
• 1 tablespoon melted butter

 In skillet, heat oil and garlic and sage gently 1 minute. Remove from pan and cool. Cook potatoes until tender, mash, beat in yogurt, garlic and sage, salt and pepper. Put into greased casserole dish (if making ahead, refrigerate up to one day). To heat: Brush with melted butter, and bake at 350 degrees F for 40-45 minutes

Stained Glass Cranberries

You'll Need

• 4 cups fresh cranberries, rinsed    and drained, but not dried
• 2 cups granulated sugar
• 4 tablespoons brandy

 Spread berries in a single layer in a 13 x 9-inch glass baking dish. Sprinkle evenly with sugar. Cover with heavy foil and crimp the edges to seal the pan. Bake at 350 degrees F for 20 minutes. Very carefully move the casserole back and forth to coat the berries. Return to oven and bake 10 more minutes. Again gently move the casserole back and forth.

Place on cooling rack and COOL COMPLETELY before uncovering. Stir in brandy then spoon into hot sterilized quart jars. Seal and refrigerate. Store up to one month.

Serve in a cut glass bowl

Brie-Almond Appetizer

You'll Need

• 1 small wheel of Brie cheese
• 2 tablespoons butter
• 1 package almonds, slivered

 Microwave the Brie for 30 seconds, just until warmed through. almonds in butter until slightly browned. Pour almonds over warmed Brie on a pretty plate and serve with warm chunks of French bread.

Variation
After warming Brie, cover with chutney and toasted almonds

Apple Coffee Cake

You'll Need

• 1/2 cup butter or margarine, softened
• 2 cups granulated sugar
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 cups peeled and chopped apples
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

 Beat butter at medium speed of electric mixer. Gradually add sugar; beat well. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder and salt; add to creamed mixture. Stir in apple and vanilla extract. Spoon batter into a greased and floured 13 x 9-inch pan.

Combine sugar and ground cinnamon; sprinkle over cake batter. Bake at 350 degrees F for 45 minutes or until a wooden pick inserted in center comes out clean.

Serve warm or cool

Jelly Doughnuts

You'll Need

• 4 to 4 1/2 cups white bread flour, plus more for dusting
• 1 teaspoon salt
• 2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry
•     active yeast (2 1/2 teaspoons)
• 1 cup lukewarm milk
• 2 tablespoons granulated sugar, plus more for dusting
• 2 large eggs, beaten
• 2 tablespoons unsalted butter, melted and cooled
• 1/2 cup preserves of choice
• Vegetable oil, for frying
• Cinnamon and sugar, for rolling doughnuts

 In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast.

In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)

Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.

Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2 inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3- to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.

Transfer the risen doughnuts to a heavy pot filled 3 inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.

Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.

Servings: 1

stuffed french toast

You'll Need

• 1 pkg (8oz) cream cheese, softened
• 1/4 cup crushed pineapple
• 1/2 cup chopped pecans, toasted
• 1 loaf (16oz) French bread
• 4 large eggs
• 1 cup whipping cream
• 1/2 tsp vanilla extract
• 1 tsp ground ginger
• 1 jar (12oz) apricot preserves
• 1/2 cup orange juice

 Beat cream cheese and pineapple at medium speed with an electric mixer until light and fluffy; stir in pecans. Cut bread into 12 (1 1/2-inch thick) slices; cut a pocket through top crust of each slice. Stuff each slice evenly with cream cheese mixture. Combine eggs with whipping cream, vanilla extract, and ginger, stirring well with a wire whisk. Dip bread slices in egg mixture, coating all sides. Cook on a lightly greased griddle over medium-high heat 3 minutes on each side or until golden. Combine preserves and orange juice in a saucepan; cook over low heat, stirring constantly until melted. Serve with hot toast

Pilgrim Pies

You'll Need

• Cookies
• 2 eggs
• 2 cups light brown sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin
• 3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 
  
• Filling/Cream Cheese Frosting
• 4 ounces cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 3 1/2 cups confectioners' sugar

 Preheat oven to 350 degrees F.

Beat eggs, brown sugar, oil and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin.

In a separate bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.

Drop by heaping tablespoon onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Make only 9 on the cookie sheet. Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.

Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners' sugar, 1/2 cup at a time, until the frosting is spreadable. You may not need to use the entire 3 1/2 cups.

Turn half the cookies upside down and spread with a generous amount of cream cheese frosting. Top with another cookie right side up.

Makes 10-14 Pilgrim Pies

Butterscotch Coffeecake

You'll Need

• 3/4 cup pecans
• 1 package frozen yeast rolls (24)
• 1/2 cup (1 stick) butter
• 1 small box regular (not instant) butterscotch pudding
• 3/4 cup firmly packed brown sugar
• 1 teaspoon cinnamon

 Grease Bundt cake pan. Spread nuts on bottom. Place rolls in pan, then sprinkle with dry pudding mix. Melt butter; add sugar and cinnamon and pour over rolls. Cover with towel. Leave overnight. Do not refrigerate.

Bake at 350 degrees F for 30 minutes. Invert on plate. Pinch off or slice to serve

Doctor Bird Cake

You'll Need

• 3 cups sifted flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 1/2 cups vegetable oil
• 1 (8 ounce) can crushed pineapple with juice
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 2 cups diced ripe bananas
• 1 cup chopped pecans (optional)

 Mix dry ingredients. Add bananas to dry ingredients along with oil, vanilla extract, eggs and crushed pineapple with juice. Stir, but do not beat. Pour into greased 9-inch tube pan and bake at 350 degrees F for about 1 hour 20 minutes

Fig Preserves Cake

You'll Need

• 2 1/2 cups granulated sugar
• 3/4 cup butter
• 4 eggs
• 1 teaspoon baking soda
• 1 cup buttermilk
• 3 cups all-purpose flour
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 1 teaspoon cinnamon
• 2 cups fig preserves
• 1 teaspoon vanilla extract
• 1 cup chopped nut

Preheat oven to 300 degrees F.

Cream sugar and butter. Add well beaten eggs. Mix baking soda with buttermilk and add to first mixture. Gradually add flour, nutmeg, cloves and cinnamon. Stir in fig preserves, vanilla extract and nuts. Bake in loaf or Bundt pan for one hour or until done

Stuffed Gouda

You'll Need

• 1 small Gouda or Edam cheese, wax coating removed
• 1 to 2 tablespoons red wine or Worcestershire sauce
• 1 tablespoon Dijon-style mustard
• Salt and freshly-ground pepper, to taste

 Scoop out the cheese, leaving a hollow shell. Grate or finely chop the scooped out cheese and mix with the red wine or Worcestershire sauce, mustard, salt and pepper. Fill the shell with the cheese mixture. Serve with crackers or thin slices of French bread.

Serves 2

Avocado Salad with Tuna

You'll Need

• 2 hard-cooked eggs 
• 1 avocado 
• 1/2 tbsp lemon juice 
• 6 ounces tuna 
• 3 tbsp mayonnaise 
• 1/2 cup onion, chopped 
• 2 tbsp dill pickles, chopped 
• 2 tsp liquid hot pepper sauce 
• 1/2 tsp salt 
• 1 lettuce, shredded

 In a bowl, combine hard-boiled eggs with avocado sprinkled with lemon juice to prevent discoloration. Mash well with a fork.
In a serving bowl, mix tuna (drained) with mayonnaise, chopped onions, chopped dill pickles, liquid hot pepper sauce, and salt. Stir in the egg mixture. Serve over shredded lettuce

Zucchini Frittata

You'll Need

• 2 tbsp Salad oil 
• 1 small onion, finely chopped 
• 1 clove garlic, minced/pressed 
• 2 large Swiss Chard 
• 1 med-sized zucchini chopped 
• 6 eggs 
• 1/8 tsp pepper 
• 1/4 tsp dry basil 
• 1/4 tsp oregano leaves 
• 1 cup 3oz. grated Parmesan cheese

 A frittata is a flat omelet with a meledy of vegetables and herbs mixed into it.
This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard.
Swiss chard leaves (including stems), coarsley chopped. Heat oil in a wide frying pan over medium heat.
Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly.
Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables.
Pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperatur

Tofu Yogurt

You'll Need

• 1 lb tofu 
• 1 frozen banana, sliced 
• 1 ripe banana, sliced 
• Chopped fruit 
• 2 tbsp sugar 
• 1/4 cup water 
• 1 tsp vanilla 
• 1 tsp raisins

 Combine all ingredients, except chopped fruit and raisins in blender; blend at medium speed for 45 seconds.
Add fruit and rains. Chill in freezer for 30 minutes

Walnut-Apple Stuffing

You'll Need

• 6 cups whole grain bread, diced 
• 1 1/2 tbsp canola oil 
• 1 1/2 cups red onion, chopped 
• 1 1/2 cups tart apple, peeled, diced 
• 3 bunches scallions, minced 
• 2 tbsp parsley, minced 
• 1/2 tsp thyme 
• 1/2 tsp savory 
• 3/4 tsp salt 
• 1/2 cup chopped walnuts 
• 3 tbsp currants 
• Pepper 
• 1 1/2 cups apple juice

 Preheat oven to 350 degrees. Bake diced bread until dry and lightly brown about 10 minutes. Saute onion in butter until golden.
Add apple and cook for five minutes. Combine apple-onion mixture with bread along with other ingredients except juice. Sprinkle in juice, stirring to moisten evenly.
Bake in oiled 1-1/2 quart dish for 30 minutes, stirring once during baking

Tuscan Pudding

You'll Need

• 1 tbsp butter
• 1/2 cup mixed dried fruit
• 1 1/8 cups ricotta cheese
• 3 egg yolks
• 1/4 cup superfine sugar
• 1 tsp cinnamon
• Finely grated rind of 1 orange, plus extra to decorate
• Creme fraiche to serve

 Lightly grease 4 mini ovenproof bowls or ramekin dishes with the butter
Put the dried fruit in a bowl and cover with warm water. Set aside to soak for 10 minutes.
Beat the ricotta cheese with the egg yolks in a bowl. Stir in the superfine sugar, cinnamon, and orange rind and mix well to combine.
Drain the dried fruit in a strainer set over a bowl. Mix the drained fruit with the ricotta cheese mixture.
Spoon the mixture into the bowls or ramekin dishes.
Bake in a preheated oven at 350 F for 15 minutes. The tops should be firm to the touch, but not brown.
Decorate the puddings with grated orange rind. Serve warm or chilled with a spoon of creme fraiche

pork piccata

You'll Need

• 2 (3/4lb) pork tenderloins
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 tbs olive oil
• 1/2 cup dry white wine (or apple juice)
• 1/2 cup lemon juice
• 3 tbs butter or margarine
• 1/4 cup chopped fresh parsley
• Hot cooked fettuccine

 Cut each tenderloin into 6 medallions. Place, cut side down, between two sheets of heavy duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge pork in flour mixture. Cook half of pork in 1 1/2 tbs of olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned. Remove from skillet; keep warm. Repeat procedure. Add wine (or apple juice) and lemon juice to skillet; cook until thoroughly heated. Add butter and chopped parsley, stirring until butter melts. Arrange pork over pasta; drizzle with wine mixture

Dinner in a Dish

You'll Need

• 2 pounds ground turkey or beef
• 1 medium onion, chopped
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 3 cups frozen peas
• 2/3 cup catsup
• 1/4 cup chopped fresh parsley
• 2 tablespoons all-purpose flour
• 2 teaspoons beef bouillon granules
• 2 teaspoons dried marjoram
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 cups hot mashed potatoes
•     (prepared with milk and butter)
• 2 egg

 In a saucepan over medium heat, brown the beef or turkey and onion; drain. Add the next nine ingredients; mix well. Bring to a boil; cook and stir for 2 minutes. Pour into a ungreased shallow 3-quart baking dish.

Combine potatoes and eggs; mix well. Drop by 1/2 cupsful onto beef mixture. Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until bubbly and potatoes are lightly browned.

Yields 12 servings

Pay Day Snack

You'll Need

• 1 bag high-quality candy corn
• 1 can salted peanuts

 Mix together and store in a plastic container with a tight-fitting lid

Mashed Potato Ghosts

You'll Need

• 5 cups mashed Idaho potatoes
• Wax paper
• 1/2 cup small black olives

 Cut ghost shapes out of wax paper to use as templates.

Place templates on serving dish or cookie sheet. Use rubber spatula to mold 1/2 to 1 cup potatoes into each ghost shape.

Slice olives to create circular shapes to be used for eyes and mouth

Roast Goose

You'll Need

• 1 fresh or completely thawed goose
• 1 cup orange juice
• 1/4 cup honey
• Dried fruit or fruit and wild rice stuffing

Or completely stuff the goose with dried fruit including apricots, raisins prunes, etc or make any other rice and fruit stuffing.

Puncture many holes in the skin of the goose.

Preheat oven to 375 degrees F.

Place unstuffed goose in roasting pan with large area for catching grease. Roast approximately 45 minutes to an hour until slightly brown. Watch carefully This is only the first step in cooking so you don't want it to burn. You can optionally turn the goose over to brown both sides. Remove the goose from the oven. Allow the goose to cool so it can be handled comfortably. Drain the pan.

Mix orange juice and honey.

Pat down the goose with paper towels to remove the grease. Pat both inside and outside. Stuff the goose. Baste with the orange juice-honey sauce.

Preheat oven to 325 degrees F or slightly cooler. Place goose on a roasting pan in the oven. Bake goose using the rule of about 25 minutes per pound, but subtract 45 minutes because of the cooking done in the first step. Rebaste goose while cooking every half hour. It is not necessary to turn the goose over in this step. When done, drumsticks should separate fairly easily from the goose. Use same rules for doneness as other poultry

Lemon Crunch Coffee Cake

You'll Need

• 1 cup finely chopped nuts
• 3 cups Bisquick baking mix
• 1 1/4 cups granulated sugar
• 1/4 cup margarine or butter, softened
• 3 eggs
• 1/2 cup milk
• 2 tablespoons grated lemon peel
• 1/4 cup lemon juice
• Glaze

 Heat oven to 350 degrees F. Generously grease 12-cup Bundt cake pan. Sprinkle nuts evenly over bottom and sides of pan, pressing if necessary.

Beat remaining ingredients except Glaze in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 50 minutes. Cool 10 minutes; remove from pan. Cool completely. Drizzle with glaze.

Makes 12-16 servings.

Glaze
Mix 1 cup confectioners' sugar and 1 to 2 tablespoons lemon juice until smooth and of desired consistency

Lemon Sour Cream Coffeecake

You'll Need

• 1 (18.25 ounce) box yellow cake mix
• 1 small box instant lemon pudding
• 1 (4 ounce) package poppy seed
• 4 eggs
• 1/2 cup vegetable oil
• 1 cup sour cream
• 1/2 cup granulated sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 cup walnuts, chopped
• 1/4 cup confectioners' sugar
• 1 tablespoon lemon rind, grated

 Prepare packaged cake mix with directions listed, adding lemon pudding mix, poppy seed, eggs, oil and sour cream.

In separate bowl combine sugar, nutmeg, cinnamon and chopped walnuts.

In another small bowl combine confectioners' sugar and lemon rind. Grease a tube pan. Pour in 1/3 batter, then 1/3 sugar, spices and nuts mixture. Alternate layers 3 times. Bake at 350 degrees F for 50 to 60 minutes. Cool; remove from pan and place on serving platter; sprinkle with confectioners' sugar and lemon rind mixture

Overnight Coffee Cake

You'll Need

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup buttermilk
• 2/3 cup butter or margarine, melted
• 2 large eggs
• 1/2 cup firmly packed brown sugar
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon

 Combine first 7 ingredients in a large mixing bowl; add buttermilk, butter and eggs. Beat at low speed of electric mixer until moistened; beat at medium speed for 3 minutes. Spoon batter into a greased and floured 13 x 9-inch pan.

Combine brown sugar, pecans and cinnamon; sprinkle over batter. Cover and refrigerate for 8 to 12 hours. Uncover and bake at 350 degrees F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Serve warm

Philly Fluff (T&T)

You'll Need

• 10 ounces softened cream cheese
• 1/2 cup) 1 stick sweet butter, softened (important
•     to use butter only)
• 1/2 cup Crisco shortening
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar, divided
• 6 eggs
• 1 teaspoon vanilla extract
• 8 ounces good quality bittersweet chocolate, melted
•     and cooled ( bittersweet chocolate is a must;
•     do not use any other kind)

 Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan or angel food pan (this is what I use).

In a large mixing bowl, combine cream cheese, butter and shortening , beating until light and fluffy.

In a small mixing bowl, combine flour, baking powder and salt, whisking to blend.

Add the flour mixture to the creamed mixture and mix until well blended.

Gradually add 1 cup sugar and the eggs, one at a time, beating well after each addition.( This step is very important) add the vanilla extract and remaining 1 cup sugar and continue beating, scraping down the sides of the bowl once or twice, until the batter is smooth.

Pour half of the mixture into the prepared pan. Top with half of the melted chocolate and swirl a knife through the batter to marble it. Top with remaining batter.

Bake 60 to 65 minutes, depending on your oven or until wooden pick inserted in center comes out clean.

Remove from oven and cool on a wire rack for 15 minutes. Invert the cake onto a platter and cool completely.

When cake is cooled, drizzle with remaining melted chocolate allowing some to drip down the sides. Yields 16 servings

Sweet Potato Puffs

You'll Need

• 4 large sweet potatoes, peeled and quartered
• 1/4 cup unsalted butter or margarine, melted
• 1/2 teaspoon salt
• 2 tablespoons light brown sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 egg yolks, slightly beaten
• 12 large marshmallows
• 2 cups corn flake crumbs
• 1/4 cup unsalted butter or margarine, melted

 Place sweet potatoes in a heavy 5- to 6-quart saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat; simmer until potatoes are very tender, 20 minutes. Immediately drain well; cool slightly.

Mash cooled potatoes. In a medium bowl, combined mashed sweet potatoes, 1/4 cup butter or margarine, salt, brown sugar, nutmeg, cinnamon and egg yolks. If mixture is too soft to shape, refrigerate until chilled. Flatten 1/3 cup sweet potato mixture into a 3-inch circle; place a marshmallow in center. Gather sweet potato mixture around marshmallow to enclose, leaving a small hole at top. Set aside. Repeat with remaining sweet potato mixture and marshmallows.

In a medium bowl, combine corn flake crumbs with remaining 1/4 cup butter or margarine. Roll puffs in buttered crumbs, turning to coat well. Place on a baking sheet; freeze until solid. If not baking immediately, place frozen puffs in a plastic freezer container; store up to 2 months.

To bake, preheat oven to 350 degrees F. Bake frozen puffs 20 minutes; serve hot.

Makes 12 puffs

Yam-Apple Bake

You'll Need

• 2 apples, sliced
• 1/3 cup chopped pecans
• 1/2 cup brown sugar, firmly packed
• 1/2 teaspoon cinnamon
• 2 (17 ounce) cans yams, drained
• 1/4 cup butter
• 2 cups miniature marshmallows

 Toss apples and nuts with sugar and cinnamon. Alternate layers of apples and yams. Dot with butter. Cover and bake at 350 degrees F for 35 to 40 minutes. Top with marshmallows. Broil until marshmallows are lightly browned

Chili Cheese Ball

You'll Need

• 3 ounces cream cheese
• 8 ounces Velveeta cheese, shredded
• 1 tablespoon lemon juice
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Dash of red pepper
• 1/4 cup chopped pecans
• 1 teaspoon paprika

 Combine softened cheeses, lemon juice, garlic powder and red pepper; beat with electric mixer until light and fluffy. Stir in nuts. Shape into a ball and sprinkle with mixture of chili powder and paprika. Chill

Cranberry Mousse

You'll Need

• 1 (3 ounce) box raspberry gelatin
• 1 cup bottled cranberry juice
• 1 (16 ounce) can cranberry-raspberry sauce
• 1 1/2 cups thawed whipped topping

 Heat cranberry juice to boiling. Dissolve in gelatin. Beat cranberry-raspberry sauce with beater one minute. Stir into gelatin mixture. Chill several hours until thickened.

Fold in whipped topping. Pour into a mold, dessert dishes or a baked pie shell. Chill until firm.

Serves 6 to 8

Pumpkin Jell-O

You'll Need

• 1 small box lemon gelatin
• 1 cup hot water
• 2 tablespoons granulated sugar
• 1/4 teaspoon pumpkin pie spice
• 1 cup canned pumpkin (not pie mix)
• 1 small container Cool Whip
• 1/2 cup chopped pecans

 Dissolve gelatin in boiling water; add sugar and spice. Add pumpkin, mixing well. Chill until slightly thickened. Fold in Cool Whip and nuts. Pour into mold or bowl and refrigerate until firm

Hot Chicken Salad

You'll Need

• 2 1/2 cup cooked chicken, diced
• 1 cup celery, diced
• 1 cup fresh mushrooms, sliced
• 1 tbsp onion, minced
• 1 tsp lemon juice
• 1/2 tsp rosemary, crushed
• 1/4 tsp pepper
• 8 oz water chestnuts, drain, slice
• 1 cup rice, cooked
• 3/4 cup mayonnaise
• 1 can cream of chicken soup, undil
• 3 tbsp margarine
• 1/2 cup cornflake crumbs
• 1/2 cup almonds, slivered

 In a large bowl, combine chicken, celery, mushrooms, onions, lemon juice, spices, water chestnuts and rice.
Blend mayonnaise and soup; toss with chicken mixture.
Spoon into a 2 qt. casserole.
In a skillet, melt butter and combine with the cornflakes and almonds. Cook until lightly browned.
Top casserole with crumb mixture. Bake at 350f for 30 minutes

Pork Tenderloin with Cinnamon and Pineapple

You'll Need

• 1 pound pork tenderloin, cut into 8 crosswise pieces
• 1/4 tsp salt
• 2 tbsp margarine, divided
• 1 medium red bell pepper, cut into julienne strips
• 1 can (8 oz.) pineapple chunks in natural juice, undrained
• 1/2 cup dry white wine
• 1 tbsp peeled, finely chopped fresh ginger root
• 1 tbsp finely chopped fresh jalapeno pepper
• 1/8 tsp cinnamon
• 1 tbsp chopped fresh cilantro

 Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness.
Heat 1 tbsp margarine in large skillet over medium heat. Add pork pieces; cook 3-4 minutes per side or until pork is tender.
Place pork pieces on serving plate; keep warm. Add remaining 1 tbsp margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender. Reduce heat to low.
Stir in pineapple and juice, wine, ginger root, jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro

raisin-filled sweet potatoes

You'll Need

• 1 can (17oz) sweet potatoes, drained
• 2 tbs butter or margarine, softened
• 1 egg
• 1/2 tsp salt
• dash ground cinnamon
• dash ground ginger
• 2 tbs butter or margarine, melted
• 1/4 cup sugar
• 2 tsp cornstarch
• 1 tsp finely shredded orange peel
• 1/2 cup orange juice
• 1/2 cup raisins

 Beat together drained sweet potatoes, the softened butter, egg, salt, cinnamon, and ginger. Spoon into 6 mounds on greased baking sheet. Make depressions in center of each mound. Brush with melted butter. Bake at 350� F. for 15 to 20 minutes. In saucepan, combine sugar, cornstarch, and peel. Stir in orange juice and raisins. Cook and stir until thickened and bubbly. To serve, spoon raisin mixture into depressions in potato mounds

hot broccoli-potato salad

You'll Need

• 6 medium sized new potatoes, peeled and cubed
• 1 (1lb) bunch broccoli
• 1/4 cup vegetable oil
• 3 tbs white wine vinegar
• 3 tbs orange juice
• 2 tbs minced fresh parsley
• 2 tbs olive oil
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp dried whole basil
• 2 green onions with tops, thinly sliced
• 3 drops hot sauce
• Cherry tomatoes, halved

Cook potatoes in a small amount of boiling water 10 minutes or until tender; drain. Set aside, and keep warm. Trim off large leaves of broccoli. Remove tough ends of lower stalks and wash broccoli thoroughly; cut flowerets and stems into bite sized pieces. Cook broccoli in a small amount of boiling water 7 minutes or until tender; drain. Set aside and keep warm. Combine vegetable oil, vinegar, orange juice, parsley, olive oil, garlic, salt, and basil in a small saucepan; bring to a boil. Remove from heat; stir in green onions and hot sauce. Arrange potatoes and broccoli on serving platter; pour hot oil mixture over top. Garnish with cherry tomatoes

Beef in a Barrel

You'll Need

• 2 large pineapples
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 pounds ground chuck
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup coffee brandy
• 1 cup diced fresh pineapple
• 1 cup canned mandarin oranges
• 1/4 cup mandarin liqueur
• 18 fresh mushrooms
• 3 tablespoons butter
• 18 strips pimiento
• 3 cups cooked rice

 Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown.

Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarin liqueur, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake at 350 degrees F for 35 minutes.

Meanwhile remove stems from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap.

To serve, set both "barrels" on warm platter, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps

Stuff

You'll Need

• 1 can mushroom soup
• 1 can Cheddar cheese soup
• 1 pound ground beef
• 1/2 can diced green chiles
• 1 small package corn tortillas

 Fry ground beef; drain excess oil. Mix in soups and chiles. Cut up tortillas into small pieces and mix with ground beef mixture. Place in casserole dish and bake at 350 degrees F for 45 minutes

Pay Day Snack

You'll Need

• 1 bag high-quality candy corn
• 1 can salted peanuts

 Mix together and store in a plastic container with a tight-fitting lid

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

Harvard Beets

You'll Need

• 3 cups cooked diced beets
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1/4 cup vinegar
• 1/4 cup water
• 2 tablespoons butter

 Mix the sugar, salt and cornstarch. Add vinegar and water and stir until smooth. Cook for 5 minutes. Add beets to the hot sauce and let stand for 30 minutes. Just before serving, bring to a boil and add butter

Almond, Orange and Polenta Cake

You'll Need

• 1 cup (2 sticks) butter
• 1 cup superfine sugar
• 2 cups ground almonds
• 1 teaspoon vanilla extract
• 3 eggs
• Grated zest of 2 oranges (set a few pinches
•     aside for garnish, if desired)
• Juice of 1 orange
• 1 cup polenta
• 1 teaspoon baking powder
• Pinch of salt
• Cr?me fra?che or whipped cream, to taste
• Vin Santo or almond-flavored liqueur, to taste
• Sliced almonds (optional)
• Orange zest (optional)

Preheat the oven to 375 degrees F. Butter and flour a 9-inch springform cake tin.

Beat the butter until it becomes pale and soft, then add sugar and beat until light and creamy. Stir in the ground almonds and the vanilla extract.

Add the eggs, one at a time, beating thoroughly before you add the next one.

Fold in the orange zest, orange juice, polenta, baking powder and salt.

Spoon into the buttered cake tin and bake for 35-40 minutes or until a deep golden brown and still a little bit wobbly in the center.

Cool cake in pan about 20 minutes, then loosen sides of pan and finish cooling.

To serve, cut into slices, put a dollop of whipped cream or cr?me fra?che on top of each piece and drizzle with a little of the Vin Santo or almond liqueur.

Add sliced almonds and a sprinkle of orange zest, if desired.

Makes 6 to 8 servings

Shark Teriyaki with Ginger

You'll Need

• 2 pounds fresh shark meat, cut in 1 inch chunks
• 1 can (16 ounces) pineapple chunks
• 1/2 cup soy sauce
• 1/4 cup sherry (optional)
• 2 tbsp brown sugar
• 1 tsp dry mustard
• 1 clove crushed garlic
• 1 green pepper, cut in 1 inch squares
• Cherry tomatoes
• Mushrooms
• Onions (optional)
• Bamboo or metal skewers

Drain pineapple chunks reserving 1/4 cup of juice. Make marinade by combining pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard, and garlic.
Pour marinade over fish chunks. Cover and refrigerate fish for at least 1 hour. Drain fish and reserve marinade. Thread fish chunks, pineapple chunks and green pepper squares alternately on skewers. Include cherry tomatoes, fresh mushrooms and onion wedges if desired.
Cook over hot coals or under broiler about 4 inches from source of heat for 5 minutes. Baste with marinade. Turn and cook for 5 minutes more or until fish flakes easily when tested with a fork. Serve as a main dish on a bed of rice

Havana Banana

You'll Need

• 3/4 oz light rum
• 3/4 oz banana liqueur
• 1/2 cup pineapple-coconut drink
• Ice cubes
• 1 Maraschino cherry
• 1 sl orange

 Combine rum and banana liqueur. Add pineapple-coconut drink and stir to blend. Pour over ice cubes in large or small brandy snifter. Garnish with maraschino cherry and orange slice

Cherry Almond Granola

You'll Need

• 1 cup packed brown sugar
• 1/2 cup nonfat dry milk powder
• 1/2 cup honey
• 1/3 cup unsweetened apple juice concentrate
• 2 tablespoons vegetable oil
• 3 teaspoons almond extract
• 6 cups old-fashioned oats
• 1 1/2 cups dried cherries or cranberries
• 1 cup slivered almonds
• Fat free vanilla yogurt (optional)

 In a saucepan, combine brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved; stir in extract.

In a large bowl, combine oats, cherries and almonds. Drizzle with sugar mixture and mix well. Spread in a thin layer in two 15 x 10 x 1-inch baking pans coated with nonstick cooking spray. Bake at 375 degrees F for 15 to 20 minutes or until golden brown, stirring occasionally. cool completely.

Serve with yogurt if desired. Store in an airtight container

Ghoul-Ade

You'll Need

• 1 envelope Kool-Aid grape flavor unsweetened mix
• 1 envelope Kool-Aid orange flavor unsweetened mix
• 2 cups granulated sugar
• 3 quarts cold water
• 1 (1-quart) bottle ginger ale, chilled

 Mix Kool-Aid together with sugar in large pitcher. Add water and mix. Just before serving, add ginger ale

Goblin Mix

You'll Need

• 1 (3.5 ounce) bag microwave popcorn, popped
• 2 tablespoons butter or margarine, melted
• 2 tablespoons honey
• 1/4 teaspoon cinnamon
• 1 cup raisins or peanuts
• 1 cup candy corn
•  Preheat oven to 275 degrees F.

Place popped corn into a 13 x 9-inch baking pan.

Combine butter, honey and cinnamon. Pour over popcorn; stir until evenly coated. Bake for 10 minutes. Spread on foil to cool.

Stir in raisins and candy corn. Store in tightly covered container.

Makes 12 cups

Pork Chops in White Wine

You'll Need

• 4 lg pork chops
• 2 lg onions
• 2 tbsp butter
• 2 tbsp flour
• Salt and pepper to taste
• 3/4 to 1 cup white wine
• 1 tsp soy sauce

 Brown pork chop in oven-proof frying pan. Remove chops and brown onions in butter. Sprinkle onions with flour, salt and pepper and mix well.
Add wine mixed with soy sauce. Stir and cook until thickened. Add pork chops. Cover pan and bake for 1 hour at 350 degrees. Serve with rice

Pork Tenderloin with Cinnamon and Pineapple

You'll Need

• 1 pound pork tenderloin, cut into 8 crosswise pieces
• 1/4 tsp salt
• 2 tbsp margarine, divided
• 1 medium red bell pepper, cut into julienne strips
• 1 can (8 oz.) pineapple chunks in natural juice, undrained
• 1/2 cup dry white wine
• 1 tbsp peeled, finely chopped fresh ginger root
• 1 tbsp finely chopped fresh jalapeno pepper
• 1/8 tsp cinnamon
• 1 tbsp chopped fresh cilantro

 Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness.
Heat 1 tbsp margarine in large skillet over medium heat. Add pork pieces; cook 3-4 minutes per side or until pork is tender.
Place pork pieces on serving plate; keep warm. Add remaining 1 tbsp margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender. Reduce heat to low.
Stir in pineapple and juice, wine, ginger root, jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro

Ultimate Cheese Ball

You'll Need

• 16 ounces cream cheese
• 2 cups shredded Cheddar cheese
• 1 tablespoon chopped pimento
• 1 tablespoon chopped green bell pepper
• 1 tablespoon chopped onion
• 2 teaspoons Worcestershire sauce
• 1 teaspoon lemon juice
• Dash of cayenne pepper
• Dash of salt

 Blend well the cream cheese and Cheddar cheese. Add remaining ingredients and mix well. Shape into a ball. Roll in chopped pecans

Alligators

You'll Need

Dough
1/2 package dry yeast
1 cup warm milk (105 to 110 degrees F) , divided
3 tablespoons sugar
1 1/2 teaspoons salt
Butter
2 1/2 cups all-purpose flour
1 egg, beaten
60 pecan halves

Alligator Filling
1 cup sugar
1 (7 ounce) package almond paste
3/4 cup butter
1/4 cup honey
1 tablespoon all-purpose flour
1 1/2 cups ground pecans

Maple Icing
1/2 cup maple syrup
1/4 cup butter
2 cups sifted confectioners' sugar
Alligator Filling: Blend together sugar, almond paste, butter and honey to form smooth paste. Fold in flour, then pecans.
 Makes about 2 cups.

Maple Icing: Heat maple syrup and butter in small saucepan until butter melts. Add sugar, blending until smooth. Makes about 1 cup.

Dough: Mix yeast with about 1/2 cup warm milk. Add sugar, salt, 3 tablespoons melted butter, remaining 1/2 cup warm milk and flour. Mix well. Knead to make smooth dough 6 to 8 minutes. Let dough rest 30 minutes.

Roll out on floured board into large rectangle. Spread top with 1/4 cup softened butter. Fold dough into thirds. Repeat 3 more times, using 1/4 cup butter each time, and allowing dough to rest 30 minutes before filling.

Divide dough into 2 equal portions. Using 1 portion at time, roll dough as thinly as possible into 18 x 12-inch rectangle. Spread 1/2 Alligator Filling on entire surface of dough, then fold lengthwise in thirds. Place on lightly greased baking sheet and brush with beaten egg. Decorate top with about 30 to 40 pecan halves. Let rest 15 minutes. Bake at 375 degrees F for 20 to 30 minutes or until golden brown.

While still hot, drizzle top with half of Maple Icing. Repeat with second portion of dough.

Makes 2 alligators

Popcorn Cake

You'll Need

• 1/2 cup vegetable oil
• 1/2 cup (1 stick) butter
• 1 pound large marshmallows
• 1 (12 ounce) can mixed nuts
• 5 quarts popped corn
• 1 small package spiced gumdrops

 Melt marshmallows in butter and oil slowly. Add remaining ingredients and mix well. Pack firmly into a buttered stem or Bundt pan. Let cool and remove.

This is a wonderful cake for children's birthday parties