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

Mango Pork

You'll Need

• 2 medium ripe mangoes 
• 3/4 pound pork tenderloin 
• Vegetable oil spray 
• Salt and pepper to taste 
• Tabasco sauce

 Slice 1 mango in half around the pit. Scoop out pulp with a spoon and puree in a food processor or blender.Cube the other mango.
Remove fat from pork and cut into 1 inch slices. Flatten slices with the palm of your hand.
Spray medium pan with vegetable oil spray and heat on medium high. Brown pork for 1 minute on each side. Season each side with salt and pepper to taste.
Reduce heat and cook pork another 5 minutes to cook thoroughly. Remove to a plate and add mango puree to pan. Cook puree about 30 seconds scraping up brown bits of pork as it cooks.
Add several drops Tabasco sauce and mango cubes. Toss cubes in puree for another 30 seconds. Spoon sauce over pork and serve with pasta

Avocado Aperitif

You'll Need

• 1 md avocado
• 1 lg cucumber
• 1 lemon, juice
• 1/2 cup parsley, chopped
• 2 cup crushed ice
• Garnish: lemon slices; or cucumber peel

Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses. Garnish with lemon slices or cucumber peel.

Sticky Maple Syrup Ribs

You'll Need

• 2 tbsp tomato puree
• 1 tbsp cornstarch
• Juice of 2 limes
• 2 tbsp maple syrup
• 2 garlic cloves, crushed
• 1/2 tsp dried chili flakes
• 1/2 tsp salt
• 1 1/2 pound pork ribs

 Mix together the tomato puree and cornstarch to make a pasta. Stir in the lime juice, maple syrup, garlic, chili, and salt.
Preheat the broiler to medium, rub the mixture into the pork ribs then arrange on a broiler rack.
Cook under the broiler or on a barbecue for 30 minutes, turning occasionally, until well cooked and nicely browned. You can also cook them in the oven to 375 F, pop the ribs on a wire rack, place on a baking tray and cook for 40-45 minutes

Pork Paprika

You'll Need

• 1 lg. onion
• 1 tbsp olive oil
• 1 1/2 tbsp Hungarian paprika
• 3/4 lb. boneless pork chops,cut into 1/4-inch strips
• 1 tbsp tomato paste
• 1/2 cup light sour cream
• Salt and pepper to taste

 In large fry pan cook onion and pork olive oil. Add paprika, tomato paste, sour cream, salt and pepper. Stir constantly until mixture is hot. Serve over rice

Pork Tenderloin with Hawaiian Sauce

You'll Need

• 6 lb pork tenderloin
• 2 qt reduced pork broth
• 1 cup brown mustard
• 1 cup yellow mustard
• 1/3 cup horseradish
• 1/3 cup ketchup
• 1/3 cup brown sugar
• 4 ea cloves minced garlic (large)
• 1/3 cup salt
• 1/3 cup cummin
• 1/3 cup black pepper
• 16 ea small red potatoes
• 4 ea carrots (stripped)
• 1 can pineapple rings

In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turing to prevent buring while brushing sauce over the meat.
Remove from grill when done (170 deg) [about 1 hour on low heat] Grill vegtables and pineapple during last half of the cooking time and serve with the meat

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

Red Cocktail Sauce

You'll Need

• 1 1/2 cups catsup
• 1/2 cup bottled chili sauce
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/4 cup prepared horseradish
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon Tabasco? sauce
• 1/4 teaspoon freshly-ground pepper
• Salt, to taste

 In a medium size bowl, combine all ingredients and whisk until well blended. Cover and refrigerate until well chilled before serving.

Makes about 2 1/4 cups

Mango Barbecue Sauce

You'll Need

• 1 ripe mango, peeled, pitted and
•     cut into small cubes
• 1 cup prepared mango chutney
• 1 cup finely chopped onion
• 1 tablespoon minced garlic
• 1 (28 ounce) can peeled plum tomatoes,
•     crushed, with juices
• 2 tablespoons cider vinegar
• 1 tablespoon molasses
• 1 teaspoon Tabasco

Combine all ingredients in a heavy saucepan. Simmer, covered, over low heat for 20 minutes or until the sauce thickens. Cool slightly. Pur�e sauce until smooth in a food process or blender

Hot Spiced Butter Sauce

You'll Need

• 3/4 cup (1 1/2 sticks) butter
• 1 teaspoon Worcestershire sauce
• 1 teaspoon prepared mustard
• 3 tablespoons chili sauce
• 1 drop hot pepper sauce
• 2 tablespoons lemon juice

 Melt butter; add remaining ingredients. Heat just until bubbly.

Pour over cooked fish sticks or fish fillets. You may also use this as a broiling sauce.

Makes about 1 cup

Five Spice Powder Blend

You'll Need

• 2 teaspoons aniseed, crushed
• 2 teaspoons freshly ground pepper
• 2 teaspoons fennel seeds, crushed
• 2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground allspice

 Combine all ingredients; store in an airtight container.

Makes 1/4 cup

Green Sauce for Seafood

You'll Need

• 1 slice white bread with crust removed
• 5 tablespoons distilled white vinegar
• 4 tablespoons olive oil, or as needed
• 3/4 cup minced parsley, preferably flat leaf
• 2 cloves garlic, minced
• 3 anchovy fillets, finely minced
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons capers, drained

Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes.

Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or process) until well mixed. Add the capers and the remaining 2 tablespoons vinegar. Spoon into a small serving bowl and let stand 15 to 20 minutes to blend the flavors or chill up to 3 hours

mystery burgers

You'll Need

• 2 egg whites, lightly beaten
• 1 cup fat-free cottage cheese
• 1 envelope instant onion soup mix
• 1 cup rolled oats

  In medium bowl, stir together egg whites, cottage cheese, and soup mix until well combined -- then stir in the oats.
Using about 1/3 cup of mixture for each burger, shape into six 1/2 inch-thick patties. Spray an unheated skillet with cooking spray. Cook on medium heat about 3 minutes each side or until golden brown

Mexican grilled cheese sandwich

You'll Need

• 1 pkg (6oz) Swiss cheese slices
• 1 pkg (6oz) thinly sliced ham
• 4 tsp salsa
• 8 (10-inch) flour tortillas
• 2 tbs butter or margarine

Arrange cheese and ham slices evenly over 4 tortillas. Spread 1 tsp salsa over each; top with remaining tortillas. Spread butter on outside of top tortilla; invert sandwiches onto a hot skillet or griddle. Cook until tortilla is lightly browned. Spread butter on ungrilled side; carefully turn and cook until lightly brown and cheese is slightly melted

cowboy corn relish

You'll Need

• 10 oz frozen corn, thawed
• 1/4 cup diced red onion
• 1/2 small green bell pepper, diced
• 1 jalapeno pepper, seeds and pulp discarded, diced
• 1 jar (2oz) diced pimentos
• 3 tbs light molasses
• 4 tbs cider vinegar
• 1/2 tsp dry mustard

  Combine all ingredients and refrigerate at least 3 hours. Keeps about 5 days. Serve with meats or on (dare I say?) hot dogs

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

sloppy joe pie

You'll Need

• 1 1/2 cups biscuit mix
• 1 tbs parsley flakes
• 1 can (17oz) whole kernel corn, drained
• 1 can (15oz) tomato sauce
• 8 oz thinly sliced cooked beef (from deli), chopped
• 1 pkg (1 1/2oz) Sloppy Joe seasoning mix

In a large bowl combine biscuit mix and parsley. Add enough water (about 1/3 cup) to moisten; stir. Reserve 3/4 cup of the dough. With lightly floured hands pat remaining dough on to the bottom and 1 1/2 inches up the sides of a greased 2-quart au gratin dish or an 8x8x2-inch baking dish. In a saucepan combine corn, tomato sauce, beef, and seasoning mix; heat through. Spoon tomato mixture over dough. Drop the reserved dough by small spoonfuls around the edge of the dish. Bake in a 400? F. oven for 15 to 20 minutes or until dumplings are golden

spinach pasta

You'll Need
- 1 pound all-purpose flour
- 2 ounces cooked, squeezed dry spinach, chopped very fine (above ? pound raw)
- 4 large eggs
- Reserved spinach juice (if needed)

 Place the flour and spinach in the bowl and lock the cover in place.
          With the machine running, slowly pour in the eggs, as explained in the "General Procedure", letting the machine run extra 2 minutes. Add reserved spinach juice or flour as needed, letting the machine run for a minute after each addition. When the dough is properly kneaded and an even green color.
          Total mixing time will be 8 to 9 minutes. Makes 1.3 pounds

tofu-cheesecake

You'll Need
Crust:
 2 C. Grape-nuts cereal or oil-free granola
 1/3 C. frozen apple juice concentrate, thawed


 Filling:
 2 16-ounce tubs firm low-fat tofu
 3/4 C. honey
 1 tsp. vanilla extract
 1/4 tsp. cinnamon (optional)

 Topping:
 fresh or frozen fruit of your choice, sliced
     or
 1 10-ounce jar no-sugar pure fruit preserves

Process the Grape-nuts or granola in a blender briefly to crush. Place in a
 bowl. Add the apple juice concentrate and mix well. Press into a 9-inch pie
 plate and set aside. Combine the tofu and honey and mix well. Add the vanilla
 and cinnamon and beat until fluffy with an electric beater. Spoon into the
 crust and smooth out the top. Cover loosely with plastic wrap and refrigerate
 until serving time. Just before serving, arrange the fruit over the top of the
 cheesecake.

carrot-cake-5

You'll Need

• 2 1/2 C +2TB whole wheat pastry flour
•  1 1/2 tsp baking soda
•  1 1/2 tsp cream of tartar
•  1 1/2 tsp cinnamon
•  1/4 tsp ground nutmeg
•  1 1/2 C honey (I think this could be cut in half)
•  1/3 C frozen pineapple juice concentrate, defrosted
•  2 tsp vanilla
•  2 egg whites, unbeaten (or egg replacer to equal)
•  1 1/2 C grated, peeled carrots
•  2  4 oz. jars carrot baby food puree
•  1 C raisins
•  2 egg whites, lightly beaten (or egg replacer to equal)

Preheat oven to 325 degrees.  In large mixing bowl, combine flour, baking
 soda, cream of tartar, cinnamon and nutmeg.  Set aside.

 In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white
 mixture and carrots.  Stir into flour mixture and mix until just blended.
 Stir in raisins.  Gently stir in lightly beaten egg white mixture.  Do not
 overmix!

 Spoon batter into two 9" round nonstick baking pans.  Bake at 325 degrees
 for 40-45 mins or until toothpick comes out clean.  Cool on wire racks for
 20-30 mins and remove from pans.

angel-food-cake-5

You'll Need

• 1 3/4 c. egg whites (approx. 12 eggs)
• 1 1/2 t. cream of tartar
• 1/4 t. salt
• 1 1/2 cups granulated sugar
• 1 1/4 c. sifted  whole wheat flour
• 2 t. vanilla extract
• 3/4 t. almond extract
• 3/4 t. fresh lemon juice

Combine egg whites, cream of tartar, and salt. Beat to very soft peaks.
Then, mixing on low, gradually add sugar 1 T. at a time. Then add flour 1 T.
at a time in the same manner.  Do not overmix.

Fold in vanilla, almond extract, and lemon juice. Place mixture into
nonstick angel food pan and bake on bottom rack at 350 degrees for 45 - 50
minutes or until tooth pick inserted into it comes out clean and the top
feels dry. Invert pan and cool. Frosting recipe:

(Keep the frosting refrigerated and frost at serving time.)

egg white pasta

You'll Need

•  1 pound all-purpose flour 
•  6 large egg whites

   Place the flour in the bowl and lock the cover in place.
          With the machine running, slowly pour in the egg whites, as explained in the "General Procedure". Add more water or flour as needed, letting the machine run for a minute after each addition. When the dough is of the correct consistency, let the machine run until the dough is properly kneaded.
          Total mixing time will be 5 to 6 minutes. Makes 1.3 pounds

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

Candy Corn Payday Mix

You'll Need

• 1 1/2 cups Original Bisquick� mix
• 1/3 cup very hot water
• 1/2 cup pizza sauce
• 2 cups (8 ounces) shredded mozzarella cheese
• 1/2 teaspoon Italian seasoning
• 5 (3/4 ounce) slices processed American cheese

 Move oven rack to lowest position. Heat oven to 450 degrees F. Grease 12-inch pizza pan.

Mix Bisquick and very hot water until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim.

Bake 10 minutes. Spread pizza sauce over crust. Sprinkle with mozzarella cheese and Italian seasoning. Bake 5 to 7 minutes or until crust is golden brown and cheese is bubbly.

Cut American cheese with cookie cutters in Halloween shapes. Place cheese shapes on pizza just before serving

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

Tasty Fries Bake

You'll Need

• 1 pound ground beef
• 1/2 medium onion, chopped
• 1 can cream of chicken soup
• 1 pound (1/2 bag) frozen French fries

Brown the ground beef; drain. Mix all ingredients together and bake at 350 degrees F until bubbly, about 30 minutes

Speedy Beef Stroganoff

You'll Need

• 1 pound ground beef
• 1 envelope dry onion soup mix
• 1/2 teaspoon ground ginger
• 3 cups medium-wide uncooked noodles
• 1 (4 ounce) can sliced mushrooms
• 3 1/2 cups hot water
• 2 tablespoons flour
• 1 cup sour cream
• 2 tablespoons cooking sherry (optional)

 Brown ground beef in electric skillet at 350 degrees F.

Sprinkle soup mix and ginger over browned meat. Arrange noodles over meat. Add mushrooms with liquid; pour water over noodles. Cover tightly; cook at 225 degrees F for 20 minutes or until noodles are done.

Blend flour into sour cream; stir into mixture. Cook about 3 minutes or until thickened. Sherry may be added just before serving, if desired.

Yields 4 to 6 servings

Roast Pork Chops

You'll Need

• 1/2 cup orange juice
• 1/2 tsp dry mustard
• 1/4 cup brown sugar
• Salt and pepper to taste
• 6-8 pork chops

 Combine juice, mustard, brown sugar, salt, and pepper. Add chops. Marinate for a little while then cook covered for 1 hour at 350 degrees

Pork Paprika

You'll Need

• 1 lg. onion
• 1 tbsp olive oil
• 1 1/2 tbsp Hungarian paprika
• 3/4 lb. boneless pork chops,cut into 1/4-inch strips
• 1 tbsp tomato paste
• 1/2 cup light sour cream
• Salt and pepper to taste

 In large fry pan cook onion and pork olive oil. Add paprika, tomato paste, sour cream, salt and pepper. Stir constantly until mixture is hot. Serve over rice

Pork Mediterranean

You'll Need

• 1 lb. boneless pork, cut into3/4 inch cubes
• 1 tbsp cooking oil
• 1 lg. onion, sliced and separated into rings
• 2 cloves garlic, minced
• 1 (16 oz.) can tomatoes, cut up
• 1 tsp instant chicken bouillon granules
• 1 tsp dried thyme, crushed
• 1 (3 oz.) can sliced mushrooms, drained
• 1/4 cup sliced pitted ripe olives (optional)
• 2 tbsp snipped parsley
• 1 tbsp all-purpose flour
• 2 cup hot cooked noodles

 In a large skillet brown half of the pork in hot oil. Brown remaining pork with onion rings and garlic. Return all pork to skillet. Stir in undrained tomatoes, bouillon granules, thyme, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer 45 minutes or until tender.
Skim fat, if necessary. Stir in mushrooms, olives, if desired, and parsley. Combine flour and 1/4 cup cold water; stir into pork mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.

Pork Goulash

You'll Need

• 2 tbsp oil or butter
• 8 cups sliced onions (2 lb.)
• 4 lb. lean pork in 1 inch chunks (use butter orshoulder)
• 2 tbsp sweet Hungarian paprika
• 3 cloves garlic, crushed
• 2 tbsp tomato puree or paste
• 1 1/2 tsp salt
• 2 tbsp flour
• 1/4 cup chicken broth
• 1 cup cored, seeded bell pepper, cut in 1 inch strips
• 1 cup sour cream at or yogurt
• Pinch of pepper

 Place pot on range over medium heat. Add oil, preheat and cook onions, stirring until wilted. Add pork; cook until meat loses pink color, stir often. Stir in paprika, garlic and tomato puree. Sprinkle with salt, pepper and flour and stir to coat meat. If there is a noticeable amount of liquid, omit stock.
Place pot on electric base at 3 for 6 to 7 hours or at 2 1/2 for 8 to 9 hours. One half hour before serving, blanch bell pepper in boiling water for 15 seconds, drain and add to goulash. Beat sour cream with small quantity of hot goulash, then add to pot and stir well

Whole Roasted Pompano

You'll Need

• 2 whole pompano, about 3/4 pound each
• 1 tbsp oil
• Salt and ground pepper to taste
• Lemon wedges

Preheat the oven to 400 F. Rub the fish with oil. Season lightly inside and out with salt and pepper.
Bake in a shallow pan 25-30 minutes or until you see the skin bubbling slightly and swelling from the flesh the sign that it is done.
Serve with lemon wedges

Easter Biscuits

You'll Need

• #  12oz (350g) plain flour
• # pinch salt
• # 1 tsp. mixed spice
• # 6oz (150g) butter
• # 4oz (100g) caster sugar
• # 3oz (75g) currants
• # 1 lemon, finely grated rind
• # 1 egg beaten
• # 1 tbsp. milk

 #  Sift flour, salt and spice into a bowl
# Rub in butter, add sugar, currants and lemon rind
# Beat egg and milk, add to make a pliable dough
# Roll out just under a quarter inch (5mm) thick
# Cut out biscuits using a 3inch(75cm) fluted cutter and transfer to lightly greased baking sheets
# Use scraps to make more biscuits
# Bake at 375F, Gas Mark 5, 190C for 10-12 minutes
# Cool on a wire rac

Oriental Pancakes

You'll Need
#  6 oz. (150g) plain wholewheat flour
# half a teaspooon of salt
# 1 egg
# 6 large spring onions ,trimmed and sliced
# 8 oz. (225g) beansprouts, washed
# 6 0z. (150g) mushrooms, wiped and sliced
# 7 oz. (175g) pkt. Frozen mange-tout, thawed: sliced diagonally
# 2 tablespoons sunflower oil
# 2 teaspoons cornflour
# 2 teaspoons of soy sauce
# three quarter pint (425ml) of milk
# vegetable oil for frying
 #  Put the flour and salt in a bowl
# Beat together the egg and milk and gradually pour into the flour, stirring constantly for a smooth batter
# Wipe a little oil round a large frying pan and heat
# When very hot add 4 tablespoons of batter, tipping quickly so that the batter will spread out evenly into a circle
# Cook on one side only for 2-3 minutes until browned underneath and set on top
# Slide each pancake on to work surface, cooked side up
# Stir fry the vegetables in the remaining oil for 3 minutes
# Sprinkle over the cornflour and soy sauce and fry again for 3 minutes
# Spoon the filling into the bottom third of the pancake
# Fold bottom part up, sides in, then fold over twice more
# Cook the pancakes, seam side down on greased baking sheet (400F, Gas Mark 6, 200C) for I5 minutes, turn over and cook for a further 15 minutes or until cris

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 sauted in a little butter

Quick Rolls

You'll Need

• 2 cups self-rising flour
• 4 tablespoons mayonnaise
• 1 cup milk
• 1 teaspoon granulated sugar

Preheat oven to 450 degrees F. Mix all ingredients about 2 minutes. Fill muffin tins two-thirds full. Bake 10 minutes or until golden brown. Delicious

Buttermilk Pan Rolls

You'll Need

• 2 1/2 to 3 cups all-purpose flour
• 1 package Red Star Quick-Rise Yeast
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup water
• 1/4 cup shortening

 Preheat oven to 400 degrees F.

In large mixer bowl, combine 1 cup flour, yeast, sugar, salt and baking soda; mix well. In saucepan, heat buttermilk, water and shortening until warm (120 degrees F to 130 degrees F); shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth, about 2 minutes. Press dough evenly into greased 9-inch square cake pan. Sprinkle top of dough lightly with flour. With table knife, cut dough into 12 rolls, cutting almost to bottom of pan. Cover; let rise in warm place about 20 minutes.

Bake at 400 degrees F for 15 to 20 minutes until golden brown. Remove from pan. Break apart into rolls; serve warm.

Makes 12 rolls

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

Rum Cake

You'll Need

• Rum.
• 1 lb butter or margarine, softened.
• 1 lb dark brown sugar.
• 12 eggs.
• 1 lb flour.
• 2 teaspoons of vanilla extract.
• 2 teaspoons of baking powder.
• 2 teaspoons of baking soda.
• 2 teaspoons of burnt sugar.
• 2 cups of fruit mixture

In a large bowl, cream butter and sugar together until pale yellow. Add two eggs at a time, mixing well after each addition. Add vanilla and burnt sugar. In a medium bowl, sift together all dry ingredients. Add slowly to the large bowl, mixing well. The batter will be very heavy. Add two cups of the fruit mixture. Mix well. Pour into well greased and floured cake tins. Bake at 350F for about an hour or until a knife inserted in the middle comes out clean.

Once the cake is cooled, pour about a quarter of a cup of rum over it. Cover tightly with aluminium foil. Check the cake every couple of days; if it has become dry, add more rum. Continue doing this for a month

Grapefruit and Fennel Salad

You'll Need

• 4 pink grapefruit, halved
• 12 cups gourmet salad greens
• 2 cups coarsely chopped fennel bulb
• 1 cup vertically sliced red onion
• Sweet pink grapefruit vinaigrette

 With a small, sharp knife, remove the sections from each grapefruit half (as you would for breakfast eating), leaving the membranes behind.
Place the sections into a large salad bowl. Squeeze the juice from the grapefruit halves into a small bowl; reserve 1/4 cup juice for vinaigrette.
To the grapefruit sections, add salad greens, chopped fennel, and sliced onion. Drizzle salad with the vinaigrette, and toss gently to coat. Serve immediately

Egg Salad

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Egg Salad

Egg Salad - serves 4

7 large eggs
1/2 cup diced celery
1/2 cup diced pickle
2 tbsp low fat mayonnaise
1/4 tsp ground pepper
1/2 tsp salt
Boil about 3 quarts water in a medium sized pot. When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let stand in the hot water for 12 minutes. Remove from pot and place in cold water. Peel eggs.
Slice eggs in half and reserve 4 of the yolks for another use.
Place the whites from 7 eggs and yolks from 4 eggs in a bowl with the celery, pickle, mayonnaise, pepper and salt.
Blend and chill at least one hour

Easy Green Salad

You'll Need

• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 (10 ounce) packages mixed greens
• 4 thinly sliced chicken deli meat, chopped
• 1 tomato, chopped
• 1/4 tsp onion powder
• 3 dashes garlic powder
• 1 pinch ground black pepper
• 2 pinches salt
• 3 tbsp balsamic vinaigrette salad dressing

 Microwave or saute onion and bell pepper until soft; set aside to cool.
In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.
Pour on enough salad dressing or vinegar to coat, toss again and serve

Pizza Strata

You'll Need

• 1 loaf Italian bread, cut into 1 1/2-inch cubes
• 1 (10 ounce) box frozen chopped spinach,
•     thawed and squeezed to remove excess liquid
• 1 (4 ounce) stick pepperoni, quartered
•     lengthwise and thinly sliced crosswise
• 1 large tomato, cored and diced
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon Italian seasoning
• 4 eggs
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

 Coat shallow 12 x 7-inch baking dish with nonstick cooking spray. Toss together bread, spinach, pepperoni, tomato, cheese and Italian seasoning in large bowl. Spread evenly in prepared dish.

Whisk together eggs, half-and-half, salt and pepper in a bowl. Pour evenly over bread mixture. Cover with plastic wrap. Refrigerate at least 2 hours or overnight.

Preheat oven to 425 degrees F.

Remove dish from refrigerator. Let stand 5 minutes.

Remove plastic wrap; cover with foil. Bake for 15 minutes. Uncover; bake 15 minutes. Let cool slightly and serve

Fiesta Bake

You'll Need

• 1 pound ground beef
• 1 cup chopped onion
• 3/4 cup salsa fresca
• 1 package taco seasoning mix
• 1/4 cup water
• 1 cup whole kernel corn
• 1/2 cup sliced ripe olives, drained
• 1 (4 ounce) package corn muffin mix
• 1 cup shredded Cheddar cheese
• 1/2 cup diced green chiles

 In a skillet, cook ground beef and onion over medium-high heat until beef is no longer pink; drain. Stir in salsa, taco seasoning mix and water; bring to a boil. Reduce heat to low; cook for 5 to 6 minutes or until mixture is thickened. Stir in corn and olives. Spoon into ungreased 8-inch square baking dish.

Prepare batter for corn muffin mix according to package directions. Stir in cheese and chiles until smooth; spread over meat mixture. Bake, uncovered, in preheated 350 degree F oven for 30 to 35 minutes or until crust is golden brown. Top with additional salsa, if desired.

Makes 6 servings

Joe's Special

You'll Need

• 1 package chopped frozen spinach or
•     1/2 pound fresh spinach, chopped
• 1 medium onion, chopped to taste
• 1 clove garlic, finely minced
• 2 tablespoons olive oil
• 1 pound lean ground beef
• Salt and freshly-ground pepper
• 4 eggs, lightly beaten

 Thaw frozen spinach an drain well, or cook fresh spinach an drain well. Set aside.

In a heavy skillet  onion and garlic in oil until onion is transparent. Add beef an brown thoroughly. Sprinkle with salt and pepper and stir in reserved spinach. Keeping heat high, add eggs to the skillet, stirring constantly until eggs are blended an cooked. Adjust seasonings and serve immediately

Hamburger Goulash

You'll Need

• 1 1/2 pounds ground beef
• 2 cans stewed tomatoes
• 1 can corn
• 1 can tomato sauce
• 1 medium onion, chopped
• 8 ounces flat noodles
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon granulated sugar
• Shredded cheese (your choice)

In a large skillet, brown hamburger and onion. Drain. Season with salt, pepper, garlic powder, oregano, basil and sugar to taste. Add tomatoes, corn and tomato sauce. Add noodles to the skillet. (Add about one cup of water if necessary to almost cover the noodles.) Cover and cook for 20 minutes, stirring occasionally.

Uncover and cook an additional 20 minutes or until noodles are soft and most of the liquid is absorbed. Top with shredded cheese for the last 3 to 5 minutes until cheese melts

Ground Meat Stroganoff

You'll Need

• 1/2 cup minced onion
• 1 clove garlic, minced*
• 1/4 cup butter
• 1 pound ground meat
• 2 tablespoons flour
• 1/4 teaspoon pepper
• 1 (8 ounce) can mushrooms, sliced
• 1 can cream of mushroom soup
• 1 cup sour cream

 onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, pepper and mushrooms. Cook 5 minutes. Stir in soup. Simmer uncovered for 10 minutes. Stir in sour cream. Heat through.

Serve over noodles

Mexican Wake Up Burrito with Sausage

You'll Need

• 4 Mission? Soft Taco Size Flour Tortillas
• 8 oz. Pork Sausage or chorizo
• 4 Eggs beaten
• Scallions or Green Onions diced

 1. Saute sausage in skillet, stirring to keep meat crumbly. Drain excess fat, leaving about 1 tablespoon. Scramble eggs with sausage, just until eggs are set.
2. Heat tortillas in mirowave or in oven. Add equal amounts of egg filling to each tortilla and fold burrito style. Serve immediately with salsa.
3. Note: Burritos may be frozen. Wrap individually in foil. To reheat, remove foil. Place on paper plate. Heat one in microwave 1-1 1/2 minutes on HIGH, or until heated through. For each additional burrito, add 30-45 second

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.

Doogh

You'll Need

• yogurt (Greek if possible), one glass 
• carbonated (fizzy) mineral water, 2-3 glasses 
• dried mint, one teaspoon 
• dried pennyroyal, one teaspoon (optional) 
• salt 
• black pepper (optional)

Beat yogurt until it flows smoothly. Add mint, pennyroyal, salt, and black pepper, and mix well. Add mineral water to yogurt gradually and mix as you add. The quantity of mineral water can be adjusted to obtain the desired density. Place in the frig for a few hours. Mix again before drinking. Carbonated doogh is a popular soft-drink in Iran.

Maast

You'll Need

• milk, one litre 
• yogurt (Greek if possible), one spoonful

Heat milk until it starts to boil. Allow to cool until it feels quite warm to the finger without burning. Add yogurt and mix lightly. Place the lid on and cover well with a thick cloth for at least 5 hours. Remove cloth and place in the frig until cold

Fruit Bread

You'll Need

• 1 pint water or milk
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons lard
• 1 cake compressed yeast
• 3 pints Gold Medal flour

 To prepare this Fruit Bread Recipe 1, first 11/2 cups seeded or seedless raisins mixed with the flour.

Dissolve the yeast in the water or milk, add the salt, sugar and lard. Mix in the sifted flour and raisins. Currants or nut meats may be used if desired. Have the temperature when mixed 82 degree C to 84 degree C.

Allow the dough to rise until very light. Knead down gently and allow to rise until nearly light. Divide into two large loaves or three small loaves. Mould and place in pans. Allow to rise to the top of the pans. Bake in a medium warm oven

Fancy Sammich

You'll Need

• 1 1/2 pounds pork tenderloin 
• 1/8 cup soy sauce 
• 1/4 cup Worcestershire sauce 
• 1 lemon, juiced 
• salt and pepper to taste 
• 1 (17.5 ounce) package frozen puff pastry, thawed

 In a medium nonporous bowl, combine the soy sauce, Worcestershire sauce and lemon juice and mix well. Place the pork in the bowl, turning to coat well on all sides. Cover and refrigerate for at least two hours, allowing the pork to marinate.
Preheat oven to 375 degrees F (190 degrees C). Place tenderloin in a 9x13 inch baking dish.
Bake, uncovered, at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until internal pork temperature reaches 140 degrees F (60 degrees C).
Remove pork from oven. Drain the liquid from the baking dish and reserve for later as a gravy, if desired. Roll out the two puff pastry sheets and wrap each piece of tenderloin in the dough, sealing the edges to completely enclose the meat. Return this to the baking dish.
Bake at 375 degrees F (190 degrees C) for 20 minutes, or until the pastry is golden brown

Canja

You'll Need

• 3 pounds boneless, skinless chicken meat 
• 1 onion, chopped 
• 6 cups chicken stock 
• 1/4 cup long-grain white rice 
• 3/4 cup tomato - peeled, seeded and chopped 
• 1/2 cup chopped carrots 
• salt to taste 
• ground black pepper to taste 
• 3/4 cup diced ham 
• 1 tablespoon chopped fresh parsley

To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes. Lift the chicken out onto a platter, and set aside. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.
Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.
When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham, and cook just long enough to heat through. Add the parsley, and serve

Camp Soup

You'll Need

• 1 pound lean ground beef 
• 1 medium head cabbage, chopped 
• 1 (15 ounce) can carrots, drained 
• 1 (15.25 ounce) can whole kernel corn 
• 1 (15 ounce) can green beans 
• 1 (15 ounce) can peas 
• 1 (15 ounce) can sliced potatoes 
• 1 (15 ounce) can mixed vegetables 
• 1 (10 ounce) can asparagus 
• 1 (46 fluid ounce) can tomato juice 
• 1/2 teaspoon garlic powder 
• 1 teaspoon onion powder 
• salt and pepper to taste

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup

Caldo Gallega

You'll Need

• 8 cups chicken stock 
• 1 medium onion, diced 
• 1 pound diced cooked ham 
• 2 chorizo sausage links, sliced 
• 1 (15.5 ounce) can white beans, drained 
• 1 pound potatoes, diced 
• 1 (10 ounce) package frozen chopped spinach, thawed and drained 
• 2 teaspoons chopped garlic

Pour the chicken stock into a large pot. Add the onion, ham, chorizo sausage, white beans, potatoes, spinach and garlic. Bring to a boil, then simmer over medium heat for 45 minutes. Serve and enjoy

Red Cabbage Salad

You'll Need

• 1/2 head red cabbage
• 1/2 cup vegetable oil
• 1/2 cup plus 2 tbsp red wine vinegar
• 3 tbsp sugar
• 2 tsp salt
• 1/4 tsp black pepper
• 3/4 tsp onion powder

 Shred cabbage so that it is irregular, with some finely shredded and some coarsely shredded, into a bowl. Add oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder; mix well.
Allow to stand several hours or preferably overnight (refrigerated) to allow the flavors to mellow and the slaw achieves a deep red colo

Whole Roasted Pompano

You'll Need

• 2 whole pompano, about 3/4 pound each
• 1 tbsp oil
• Salt and ground pepper to taste
• Lemon wedges

Preheat the oven to 400 F. Rub the fish with oil. Season lightly inside and out with salt and pepper.
Bake in a shallow pan 25-30 minutes or until you see the skin bubbling slightly and swelling from the flesh the sign that it is done.
Serve with lemon wedges

Margaritas

You'll Need

• 1 lime, quartered, plus lime sliced for garnish
• Kosher salt
• Cracked ice
• 3 fl oz white tequila
• 1 fl oz Triple Sec
• 1 fl ox fresh lime juice

Rub the rims of 2 chilled stemmed cocktail glasses with the cut sides of the lime quarters.
Sprinkle the salt onto a small plate and coat the rim of the glasses with the salt.
In a cocktail shaker, combine the cracked ice with the Tequila, Triple Sec, and lime juice. Shake briskly and strain into the glasses.
Garnish with lime peel

Banana-Pineapple Yogurt Smoothie

You'll Need

• 1 cup nonfat plain yogurt
• 1 1/2 ripe bananas, peeled, sliced
• 1 cup unsweetened pineapple juice
• 10 ice cubes
• 3 tbsp golden brown sugar

Place yogurt in small bowl; cover and freeze at least 6 hours or up to 2 days.
Transfer frozen yogurt to blender. Add bananas, pineapple juice, ice cubes, and brown sugar and blend until smooth. Divide among 4 glasses.

Avocado Aperitif

You'll Need

• 1 md avocado
• 1 lg cucumber
• 1 lemon, juice
• 1/2 cup parsley, chopped
• 2 cup crushed ice
• Garnish: lemon slices; or cucumber peel

Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses. Garnish with lemon slices or cucumber peel.

Caramel Apple Salad

You'll Need

• 1 can(s) , Frozen Whipped Topping 8 oz thawed
• 1 packet(s) , Instant Butterscotch Pudding Mix 4 ox
• 1 can(s) , Crushed Pineapple 8 oz with juice
• 3 cup(s) , Apples diced
• 1 cup(s) , Dry Roasted Peanuts 
• 1 cup(s) , Minature Marshmallows

 Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator until ready to serve

Huckelberry Pie

You'll Need

• 3 cup(s) , Huckleberries 
• 1 cup(s) , Sugar 
• 1/2 teaspoon(s) , Almond Extract 
• 2 pieces , Fresh Pie Pastry 2 pieces, 1 for top and bottom
• 1 cup(s) , Apple Grated
• 2 tablespoon(s) , Flour 
• 1 pinch , Salt

 Measure ingredients into a two-quart mixing bowl and mix well.
Pour into unbaked pie shell.
Cover with top crust and bake at 375 F for about one hour or until nicely browned

.Bean soup

You'll Need
    * 1/2 kg white beans
    * 1 onion
    * 3 carrots
    * 3-4 tomatoes
    * celery
    * olive oil
    * salt
    * pepper
Soak the beans for 12 hours. Wash them well and place them in a deep saucepan. Boil them for 20 minutes. Chop the onion, the carrots and the celery, mash the tomatoes and add all of them in the saucepan. Add olive oil (as much as desired), salt and pepper. Stir the mixture and add plenty of water. Boil the soup in low temperature until the beans are tender .
Bean soup is served with smoked herring and olives and is well known in Greece as a very nutritious meal

Baklava Rolls

You'll Need
# 1/2 lb Walnuts, finely chopped
# 2 1/2 tb Sugar
# 1/2 ts cinnamon
# 1/8 ts Ground Cloves
# 1 lb phyllo Dough
# 3/4 lb Unsalted Butter, melted
Syrup:
# 1 1/2 c Water
# 1 cinnamon Stick
# 1 1/2 c Sugar
# 2 ts lemon Juice
# 1/2 c Honey
  Heat oven to 350 degrees. Mix first four ingredients together for filling. Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool. Remove cinnamon stick before using.

Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds. Cover phyllo not being used with a barely damp towel. Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter. Place 1 to 1 1/2 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of sides. Fold long sides in 1/4 inch. Fold over bottom to cover filling. Place a clean pencil on top of fold and roll into a cigar-like cylinder. Push both ends toward center and remove pencil. Place roll on cookie sheet and generously brush with butter. Repeat with remaining filling and phyllo. Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup - kitchen tongs work well for this. Place onto a platter to cool. Cover and refrigerate. Can be frozen

Baked Macaroni

You'll Need
    * 1 lb. Macaroni
    * 1/4 cup butter
    * 1 1/2 cups (Kefalotiri and Gruyere) Grated cheese
    * A portion of bechamel sauce

Boil the macaroni in 4 quarts of boiling salted water. Drain well and return to the pan.

Prepare the bechamel sauce as the instructions describe.

In a greased casserole (youvetsi) put the macaroni in layers with one cup of the cheese. Pour over sauce. Sprinkle with remaining cheese and bake in a hot oven for 30 minutes

lobster and orange salad

You'll Need

• 1/4 tsp salt
• 1 cup coarsely chopped cooked lobster (or scallops or shrimp)
• 3 large oranges, peeled and sectioned
• 1/2 cup whipping cream, whipped
• 1/4 tsp grated orange rind
• 1/4 cup orange juice
• 2 tbs mayonnaise
• 1/2 tsp prepared horseradish
• Lettuce leaves
• Ground nutmeg

 Sprinkle salt over lobster; add orange sections and toss gently. Chill one hour. Combine next 5 ingredients; mix well. Chill one hour. Spoon lobster mixture on lettuce leaves. Top with whipped cream dressing; sprinkle with nutmeg

Grub

You'll Need

• 1 (16 ounce) can Boston baked beans *
• 1 pound ground beef
• 2 tablespoons butter
• Worcestershire sauce, to taste
• Pepper, to taste
• Longhorn cheese, sliced
• Sliced tomato (optional)
• Grated Parmesan cheese

Brown ground beef in butter. Drain grease from meat. Pat hamburger down with a white paper towel to remove excess grease.

Dump beans over ground beef, and lay sliced cheese over the top. Sprinkle with Worcestershire sauce and add pepper. Cook, stirring constantly, until cheese is melted.

If using, lay tomato slices over the top. Sprinkle with Parmesan cheese. Cover, and let simmer over medium heat for about 10 minutes

Dinner in a Pepper

You'll Need

• 1 pound ground beef
• 1/2 cup chopped onion
• 3 medium tomatoes, peeled and chopped
• 1 (8 ounce) can whole kernel corn, drained
• 1 (8 ounce) can cream-style corn
• 1 teaspoon salt
• 3/4 teaspoon dried basil, crushed
• Dash of pepper
• 3/4 cup soft bread crumbs (1 slice)
• 1 tablespoon butter, melted

 Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside.

Cook the whole green peppers in boiling water for 5 minutes; drain well. Sprinkle insides of peppers lightly with salt.

In skillet cook ground beef, onion and the 1/4 cup chopped green pepper until meat is brown and onion is tender. Add tomatoes; simmer until tomatoes are cooked, about 4 minutes. Drain off liquid. Add whole kernel corn, cream-style corn, salt, basil and pepper to skillet; mix well. Stuff peppers with the meat mixture.

Toss crumbs with melted butter to combine; sprinkle on top of peppers. Place the stuffed peppers in a 13 x 9 x 2-inch baking dish. Bake, uncovered at 350 degrees F for 35 to 40 minutes.

Makes 8 servings.
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Gobbler Goodies

You'll Need

• 1/4 cup butter or margarine
• 4 cups miniature marshmallows
• 6 cups crisp rice cereal
• 28 chocolate cream-filled sandwich cookies
• 1 1/2 cups chocolate frosting
• 1 (12 1/2 ounce) bag candy corn

 Melt butter in a large saucepan. Add marshmallows; stir over low heat until melted. Stir in cereal. Cool for 10 minutes.

With buttered hands, form cereal mixture into 1 1/2-inch balls. Twist apart sandwich cookies; spread frosting on the inside of cookies. Place 28 cookie halves under cereal balls to form the base for each turkey. Place three pieces of candy corn in a fan pattern on remaining cookie halves; press each half onto a cereal ball to form the tail. Attach remaining candy corn with frosting to form turkey's head.

Yield: 28 serving

Bread Pudding in Pumpkins

You'll Need

• 2 medium pie pumpkins (about 3 pounds each)
• 4 eggs, lightly beaten
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup packed brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground nutmeg
• 6 cups cubed crustless day-old bread
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped walnuts
• 1 cup raisins

 Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired).

In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg. Stir in the bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells. Place on a greased 15 x 10 x 1-inch jellyroll pan. Loosely cover tops with foil. Bake at 350 degrees F for 1 1/4 hours.

Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean.

To serve, scoop bread pudding and cooked pumpkin into dessert dishes.

Yield: 6-8 servings

Watermelon Smoothie

You'll Need

• 1/2 small watermelon
•  about 3 1/4 lb, peeled, seeded, and cubed
• 5/8 cup plain yogurt

 Pass the watermelon through a juicer.
Place 8 ice cubes in a glass jug and mix with the yogurt, pour in the watermelon juice, mixing well.
Pour into glasses and drink immediately

Ricotta Cheese Cake with Cinnamon

You'll Need

• 1 yellow cake mix
• 1 1/2 lbs. Ricotta cheese
• 4 eggs
• 3/4 cup of sugar
• 1 tsp of vanilla

 Make cake mix as directed on package in 9"x13" greased and floured pan.
Beat together cheese, eggs, sugar and vanilla.
Spoon mixture on top of batter, a little at a time, spread as you spoon it.
Bake at 350 degrees for 40 to 45 minutes.
After cooled, spread 4 ounces Cool Whip on top and chopped, real fine, walnuts, 1/2 cup.
Sprinkle with cinnamon and sugar mixture, about 1/4 cup

Peanut Punch

You'll Need

• 8 ounces shelled roasted peanuts
• 1 1/2 pints water
• 1 can sweet milk
• 1/2 tsp vanilla essence
• 1/2 tsp freshly grated nutmeg
• 1 tsp honey

 Place the shelled peanuts in an blender.
Pour water in gradually while blending the peanuts Blend thoroughly.
Strain mixture through a sieve lined with muslin, pouring in a little at a time.
Discard the contents.
Add milk and ingredients, then sweeten to taste

Rum Eggnog

You'll Need

• 1 cup coconut milk
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 1 cup white rum, or to taste
• 1 cup water
• 3 cinnamon sticks
• 4 egg yolks, well beaten
• Ground cinnamon for garnish

Combine all of the milks and the rum in a blender or a food processor. Set aside. Boil the water with the cinnamon sticks. Cool to room temperature. Discard the cinnamon sticks.
Combine all of the ingredients except the ground cinnamon and beat well in a blender or food processor in batches. Pour the eggnog into glass bottles and refrigerate until ready to use. To serve, transfer the eggnog to a punch bowl and sprinkle the cinnamon on top

Fresh Cherryade

You'll Need

• 2 1/2 cups fresh cherries
• 1/4 cup sugar
• 1 sprig fresh tarragon
• juice of 2 limes
• 2 cups soda water
• ice and lime twists, to serve

Place to cherries, sugar and tarragon in a small pan with 1 1/2 cups of water. Gently bring to a boil, stirring until the sugar dissolves, then simmer for 10 minutes until the cherries are very soft.
Remove from the heat, then pass through a sieve to remove the stones and tarragon and puree the cherries.
Stir in the lime juice, then chill until ready to serve.
Transfer to a jug and top up with soda water. Pour into ice filled glasses and serve garnished with lime twists

Tom and Jerry

You'll Need

• 12 eggs
• 1 1/4 cups confectioners' sugar
• 20 fluid ounces brandy
• 24 cups milk
• 1 pinch ground nutmeg

Separate the eggs. In a large bowl beat the egg whites until frothy. Whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.
Beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the brandy until light and lemon colored. Fold the egg whites into the egg yolks and refrigerate.
In a large stock pot heat the milk until hot but do not boil. Reduce heat and keep milk hot.
To each mug add 2 tbsp brandy (or more to taste) and 1 large heaping tablespoon of egg mixture. Stir and fill mug with hot milk. Place another tablespoon of egg mixture on top and sprinkle with nutmeg

Hebrew National Chili Hot Dog Corn Bread Casserole

You'll Need

• 1 teaspoon finely chopped fresh garlic
• 2 medium onions, chopped
• 1 bell pepper, chopped
• 1/4 cup chopped celery
• 3/4 pound ground round beef
• 3/4 pound quartered Hebrew National; Kosher Beef Hot Dogs
• 2 (14 ounce) cans whole tomatoes
• 2 tablespoons chili powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon oregano leaves
• 1 teaspoon cumin
• Salt and pepper to taste
• Ground cayenne pepper to taste
• 
  
• Batter for Classic Southern Cornbread
• 1 cup yellow or white cornmeal, preferably stone ground
• 1/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup soy milk (non-dairy) or water
• 1 large egg, beaten
• 1/8 cup vegetable oil, preferably sunflower
• 1/2 cup shredded soy (non-dairy) cheddar cheese

 In a large Dutch oven or 6-quart saucepan, add olive oil, onions, green peppers, celery, garlic, and ground beef. Brown the meat over medium heat, stirring occasionally. Sprinkle on the spices and cook for 2 minutes.

Add tomatoes and hot dogs and simmer. Pour into a 12 x 7 1/2 x 2-inch baking dish.

Make the cornbread batter. Place the batter on top, sprinkle with soy Cheddar cheese, and bake at 375 degrees F for 25-30 minutes until brown and bubbly.

Serve with chopped onions and chopped tomatoes

Chocolate Brains

You'll Need

• 1 cup chocolate chips
• 1 cup chow mein noodles
• 1/2 cup mini marshmallows

 Grease sides of medium mixing bowl. Combine noodles and marshmallows in greased bowl.

Microwave chocolate chips in glass measuring cup or bowl. Stir every 30 seconds or so until chips are melted.

Pour chocolate over noodles and marshmallows and mix until coated.

Put a little oil on hands and shape into 6 balls. Place on wax paper and cool in refrigerator until chocolate is hardened

Cockroach Clusters

You'll Need

• 12 ounces chocolate chips
• 1 teaspoon grated chocolate
• 1 cup raisins
• 2 cups thin pretzel sticks, broken into 1-inch pieces

Place chocolate in a microwave-safe bowl. Microwave on HIGH (100% power) for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and stir grated chocolate into melted chocolate. Stir in raisins and pretzels.

Drop mixture by tablespoons onto wax paper. Let stand until firm.

Makes about 35 clusters

Chocolate Brains

You'll Need

• 1 cup chocolate chips
• 1 cup chow mein noodles
• 1/2 cup mini marshmallows

 Grease sides of medium mixing bowl. Combine noodles and marshmallows in greased bowl.

Microwave chocolate chips in glass measuring cup or bowl. Stir every 30 seconds or so until chips are melted.

Pour chocolate over noodles and marshmallows and mix until coated.

Put a little oil on hands and shape into 6 balls. Place on wax paper and cool in refrigerator until chocolate is hardened

Aegean Artichoke & Penne Pasta Salad

You'll Need

• 6 baby artichokes
• 1/4 cup lemon juice
• 1/2 pound penne
• 1/2 cup tomato juice
• 1 tablespoon olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 3 tablespoons fresh parsley
• 3 tablespoons fresh basil, or 1 teaspoon dried
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup tomato, chopped
• 1/2 cup Kalamata olive
• 2 tablespoons capers
• 1/2 cup feta cheese

 Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill.

In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water.

To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.

Egg Custard Tarts

You'll Need

• Pastry:
• 2 cups all purpose flour
• 1/3 cup lard
• 1/3 cup butter
• 4 tablespoons hot water, or as needed
• Custard Filling:
• 2 eggs, room temperature
• 1 1/2 cups whole milk
• 4 ounces sugar (castor or superfine if possible)
• yellow food coloring (optional) 

 Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans.

Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.

Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using.

On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells.

Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minute). Coo

EGG AND MUSHROOM SOUP

You'll Need
5 pcs. dried mushroom
1 ? tsps. soy sauce
2 eggs
1 tsp. salt
4 c. chicken stock

 tbsp. cooking oil
 Wash mushroom, and soak in a cup of water. Set aside. Beat eggs, set aside. Boil chicken stock, add mushrooms with the water in which they were soaked. Boil 5 minutes. Season with soy sauce and salt. Stir in the cooking oil and beaten egg. Serve hot.

Paneer

You'll Need

• 1 gallon milk 
• 1 quart buttermilk 
• 1 cup canola oil for frying

 Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.
Place a cheesecloth into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.
Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed.
To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish

Easy Cheddar Biscuits with Fresh Herbs

You'll Need

• 2 1/4 cups all-purpose baking mix 
• 1/2 cup shredded Cheddar cheese 
• 2 tablespoons fresh rosemary, chopped 
• 1/4 cup sour cream 
• 2 tablespoons Dijon mustard 
• 1/3 cup milk 
• 1 egg, lightly beaten

 Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together baking mix, cheese, and rosemary.
In a separate bowl, stir together sour cream, mustard, and milk. Stir wet mixture into dry mixture until well combined. Drop dough in 2-inch rounds onto a baking sheet. Brush tops with beaten egg.
Bake in preheated oven 12 to 15 minutes. Serve warm