Cheeseburger Chowder

You'll Need

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


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

Low Calorie

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


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

Russian Borscht

You'll Need

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

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

Split Pea Soup

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

    salt & pepper

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

Fried Pickles

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

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

Kedgeree

You'll Need

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

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

Barbecue Meatloaf

You'll Need

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

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

Gyuniku Sashimi (Japanese Steak Tartare)

You'll Need

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

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

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

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

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

Steak "Roast"

You'll Need

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

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

Princess Cake

You'll Need

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

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

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

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

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

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

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

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

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

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

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

Serves 12

Garlic Knots

You'll Need

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

 Preheat oven to 375 degrees F.

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

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

Serve warm

Christmas Plum Pudding

You'll Need

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

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

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

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

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

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

Garnish with the whipped cream.

Serves 8

Cranberry Bread

You'll Need

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

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

White Christmas Custard

You'll Need

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

 Soften gelatine in cold water.

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

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

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

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

Peppermint Presents

You'll Need

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

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

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

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

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

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