3-Step Cheesecake

3 packages (8 ounces each)
Fat Free Cream Cheese, softened
3/4 cup Sugar
1 teaspoon Vanilla

3 Eggs
1/3 cup Graham Cracker Crumbs
1 1/2 cups Strawberry Slices or Assorted Fruit

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Do not over beat after adding eggs. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs. Pour cream cheese mixture into prepared pie plate. Bake at 325 degrees for 45 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnite. Top with fruit.

http://www.geocities.com/cndbanks/Cheesecake.html

Pancakes from International House of Pancakes

Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown.

http://www.geocities.com/cndbanks/PancakesfromInternationalHouseofPancakes.html

White Russian Casserole

10 Maine potatoes
2 lg onions, sliced
2 c chopped cabbage
2 c chopped cauliflower
1 lg can white kidney beans
8 c garlic, crushed
1/4 c chopped dill
2 T light cream cheese
4 T plain yogurt
1/4 c plain soymilk (or just use more yogurt)
4 slices fakin' bakin (a soy-based bacon substitute)
2 T sesame seeds
canola oil
paprika, salt & pepper

Boil or microwave the potatoes till nearly done.
When cool enough, remove the skins

Fry the sliced onions in a little oil till soft
Add the chopped cabbage, the chopped cauliflower, and
6 cloves of the crushed garlic, and fry till the cabbage
and cauliflower are just tender.

Melt the cream creese, and add to it the soymilk, yogurt
and dill. Mix together, and add to the vegetable mixture.

Drain and rinse the white beans, and add to the vegetable
mixture. mix thoroughly, and add salt & pepper to taste.

Slice the potatoes into rounds, and put half the slices on
the bottom of an oiled baking dish.
Fill with the mixture.
Fry or microwave the fakin' bakin
Cover with the remianing potatoes

Mix the remaining 2 cloves of criushed garlic with a little
bit of oil and spead over the potatoes.
Sprinkle with paprika.
Bake at 325 for about 20 minutes.
Sprinkle with the sesame seeds
Bake a few minutes more.
Serve immediately.

Variations: Use basil or cilantro instead of dill.

Fusilli Michelangelo

1 15-ounce can of stewed tomatoes
1/2 cup sun-dried tomatoes
1/4 pound mushrooms
1/4 cup (packed) fresh basil leaves
1-2 cloves garlic
1-2 tbs. olive oil
salt and pepper to taste

Cut the mushrooms and dried tomatoes into julienne strips. Heat olive oil in
a saucepan and saute the vegetables briefly (about 3 minutes). Drain the can
of tomatoes and toss the tomatoes into a blender; blend until you have an
almost but not completely smooth puree. Add the basil leaves to the vegetablesand saute, stirring constantly, for about 30 seconds (they should become
greener, but not cook too much). Add the puree. Press the garlic and stir in,and grind in some black pepper. Cook for maybe 5 minutes (basil should not
be cooked too long or its color will fade). Salt to taste. Toss over about
10 oz. cooked fusilli.

Pretzel Salad

CRUST

2 cups crushed pretzels
3/4 cup melted butter
3 tsp sugar

FILLING

1 (8 oz) cream cheese
1 cup sugar
1 medium size Cool Whip

TOPPING

1 (6 oz) box strawberry Jello
2 (10 oz) frozen strawberries
2 cups boiling water

Mix crushed pretzels, sugar, and melted butter.
Press into a 9 x 13 glass dish. Bake at 400 degrees F
for 8 minutes. Cool completely.

Mix together cream cheese and sugar until smooth.
Fold in Cool Whip. Spread on top of cooled pretzel
crust.

Dissolve Jello in boiling water, add frozen strawberries
(water will melt them) Let stand for 10 minutes.
Pour mixture onto cream cheese layer. Refrigerate for 2 hours.

Apple Fantasy Dessert

2/3 c. flour
3 tsp baking powder
1/2 tsp salt
2 eggs
1 c. granulated sugar
1/2 c. brown sugar
3 tsp vanilla or rum or bourbon
3 c. diced apples

Beat eggs, add sugar and vanilla and beat well. Add dry ingredients
and mix. Dump in apples and stir until evenly distributed. Put in a
deep baking dish or souffle dish. Bake 45 minutes at 350. Serve
warm.

Pork-Sweet Potato Skillet

4 (about 1 pound) thin-cut pork chops
1 cup apple juice
1 medium onion, cut in 1/4-inch slices
1 tablesppon flour
1/8 teaspoon ground allspice
1/8 teaspoon salt
17-ounce can sweet potatoes, vacuum-packed

Preparation

Trim fat from chops. Brown on both sides in hot frypan. Add 3/4 cup of the
apple juice. Top with onion slices. Cover and cook 5 minutes at reduced heat.
Mix flour and seasonings. Stir into remaining 1/4 cup apple juice and then mix
into liquid in pan. Arrange sweet potatoes around and over chops. Spoon sauce
over potatoes. Cover and cook about 10 minutes longer, until potatoes are hot
and chops are done.

Chicken Liver Pate

1 lb. fresh chicken livers
1-2 Tbsp. butter
3 Tbsp. mayonnaise
2 Tbsp. lemon juice
2 Tbsp. butter, softened
1 Tbsp. finely chopped onion
8 to 10 drops of hot pepper sauce
1/2 tsp salt
1/2 tsp. dry mustard
dash pepper

Cook livers, covered, in 1-2 Tbsp. of butter; stir occasionally til no
longer pink.
Put liver through a meat grinder (or into a food processor); blend with
remaining ingredients.
Place mixture into a lightly greased 2-cup mold and chill for at least 2
or 3 hours (over night is best).
Garnish with chopped hard-cooked egg, fresh chives, and/or fresh parsley.

Walnut Ketchup

24 green walnuts
3/4 cup (175 ml) salt
5 cups (1 1/4 liter) water
2 quarts (2 liters) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground mace
12 garlic cloves

Put the walnuts and salt into the water and leave them for nine days. Remove
the walnuts from the brine and pound them in a mortar. Combine the walnuts
and vinegar and leave them for a week, stirring every day.

Strain the mixture through a muslin bag, squeezing to extract all the liquor.
To this add the cloves, mace and garlic; boil for 15 to 20 minutes, strain
and then bottle it. Cover and process. Makes about 3 pints (1 1/2 liters).

Lobster Ketchup

1 3 lb (1 1/2 kg) female lobster, boiled in water to cover for 10 minutes,
drained, body shell cut lengthwise in half, claws cracked with a mallet
6 salt anchovies
1 1/4 cups (300 ml) sherry or Madeira
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) chili or shallot vinegar
3 1/2 cups (875 ml) shallot wine
black peppercorns

Pick out all the lobster meat and pound the coral (roe) with the anchovy
fillets in a mortar. When completely bruised, add the lobster meat;
pound and moisten it wtih the remaining ingredients. Mix well, and put
the ketchup into wide-mouthed jars. Put 1 teaspoon (5 ml) peppercorns
into each jar. Close tightly. Refrigerated, the ketchup will keep for
up to two months.

Notes: Add 4 to 5 tablespoons (60 to 75 ml) of this ketchup to 1 cup
(1/4 liter) of melted butter as a sauce for fish dishes. For chili
vinegar, use 10 dried hot chilies. Shallot vinegar is made by steeping
eight chopped shallots in 2 1/2 cups (625 ml) of wine vinegar for
three weeks; shallot wine by steeping the shallots in dry white wine.

Oyster Ketchup

16 live oysters, shucked, the liquor reserved
2 1/2 cups (625 ml) dry sherry
2 tablespoons (30 ml) salt
1/2 teaspoon (2 ml) ground mace
1/4 teaspoon (1 ml) cayenne pepper
1 tablespoon (15 ml) brandy (optional)

Pound the oysters in a mortar, and add the oyster liquor and the sherry.
Bring the mixture to a boil, then add the salt, mace and cayeene pepper.
Boil up again, skim, then strain through a sieve. Stire in the brandy.
Put in jars and cover. The ketchup will keep for 6 weeks, if refrigerated.
Makes about 2 1/2 pints (1 1/2 liters).

Variation: Use mussels instead of oysters. A pounded anchovy or two may
also be added.

Prince of Wales Ketchup

2 1/2 cups (625 ml) elderberry vinegar
To make the elderberry vinegar, place 2 cups (1/2 liter) of
stemmed elderberries in an ovenproof dish. Cover with vinegar.
Cook in a 300F (150C) oven for 1 1/2 hours, or until the berries
burst. Let the mixture stand overnight, then strain through
a jelly bag.
5 salt anchovies
3 tablespoons (45 ml) shallots, thinkly sliced
1 teaspoon (5 ml) whole cloves
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) grated nutmeg

Place all the ingredients in an enameled or stainless-steel pan. Bring to
a boil. Simmer gently, until the anchovies are broken up, about 20 minutes.
Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two
weeks before opening. the ketchup will keep for about six months.
Makes about 1 pint (1/2 liter).

Wild Plum Ketchup

10 lb (4 1/2 kg) plums, stemmed (about 7 1/2 quarts)
10 cups (2 1/2 liters) sugar
1 quart (1 liter) white vinegar
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) grated nutmeg
1/2 teaspoon (2 ml) ground cloves

Add the sugar to the plums, and place them in an enameled or stainless-steel
pan over medium heat. Cover. After 30 minutes, increase the heat and stir
the plum-sugar mixture. Break some of the plums with a wooden spoon.

Continue cooking, stirring the mixture occasionally, so that it does not
stick to the pan. In 15 minutes, all of the plums should be cooked through
and mashed. Remove from heat and cool.

Mash the mixture with a wooden spoon. Put the mashed pulp through a fine
sieve, and continue mashing until all of the liquid and some of the pulp
go through. Discard the pits and the skins. There should be about 4
quarts of liquid. Boil the vinegar together with the spices for a few
minutes. Add the vinegar-spice mixture to the plum liquid, then boil
vigorously, stirring constantly, for 15 minutes, or until the liquid has
reduced to 4 quarts again. Pour into bottles or jars. Process.
Makes 8 pints (4 liters).

English Ketchup

6 lbs (3 kg) mushrooms, broken into pieces (about 7 1/2 quarts)
1 cup (1/4 liter) salt
2 1/2 cups (625 ml) vinegar
20 salt anchovies
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground cloves
1 tablespoon (15 ml) pepper
1 slice fresh ginger
1 1/2 cups (375 ml) shallots, sliced

Mix the mushrooms with the salt in a blow, cover and let them stand for
nine days, stirring once or twice a day. Put them into a stoneware crock,
cover tightly, and set hte crock in a pan of water. Cook over low heat
for three hours. Strain the mushrooms through a sieve into a pot, and add
the remaining ingredients to the juice -- the proportions given for 5 cups
of mushroom liquid. Keeping the pot covered, boil together over low heat
until the liquid is areduced by half, then strain it through a jelly bag.
Bottle the ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter).

Old-fashioned Tomato Ketchup

33 lb (15 kg) tomatoes, slice (about 15 quarts)
1/2 cup (125 ml) salt
3/4 cup (175 ml) ground black pepper
1/3 cup (75 ml) cinnamon
2 tablespoons (30 ml) ground cloves)
1 tablespoon (15 ml) cayenne pepper
2/3 cup (150 ml) sugar
4 quarts (4 liters) vinegar

Stew the tomatoes in their own juices until soft and rub through a fine
sieve. Boil the pulp and juice down to the consistency of apple butter,
stirring steadily to prevent burning. Mix the spices and sugar with the
vinegar, and add to the tomatoes. Boil up twice, then bottle. Process.
Makes about 22 pints (11 liters).

Lemon Ketchup

6 lemons, peeled
1/3 cup (75 ml) salt
3 tablespoons (45 ml) shallots, finely chopped
1 garlic clove, finely chopped
3 1/2 tablespoons (17 ml) ground mace
1 teaspoon (5 ml) whole cloves, crushed
2 tablespoons (30 ml) ground ginger
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) freshly grated horseradish
3 1/2 cups (825 ml) white vinegar

Cut off a piece from both ends of each lemon and rub in the salt. Rub the
outsides of the lemons with salt. Put them in a jar with the shallots,
garlic and spices, reserving a little of the mace and ginger. Add the
horseradish.

Boil the vinegar for five minutes with the reserved mace and ginger, and
pour this over the lemons. Cover lightly and when cold, close the jar
tightly. Refrigerate. Strain after six months, or after 12 months. The
strained ketchup should be put into small bottles with new corks.
Makes about 2 1/2 pints (1 1/4 liters).

Variation: Pack a few slices of ripe tomato in each jar.

Blackberry Ketchup

4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters])
2 lb (1 kg) brown sugar
2 cups (1/2 liter) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground cinnamon
1 teaspoon (5 ml) ground allspice

Cook the blackberries slowly for two hours with the sugar, vinegar, cloves,
cinnamon, and allspice. When all is soft, put into jars and cover. Process.
Makes about 5 pints (2 1/2 liters).

Apple Ketchup

12 large, firm, tart apples, peeled, quartered and cored
1 cup (1/4 liter) sugar
1 tsp (5 ml) ground white pepper
1 tsp (5 ml) ground cloves
1 tsp (5 ml) dry mustard
2 onions, finely chopped
2 cups (1/2 liter) white vinegar
2 teaspoons (10 ml) ground cinnamon
1 tablespoon (15 ml) salt
1/2 cup (125 ml) freshly grated horseradish

Place the apples in an enameled, tinned or stainless steel pan, cover with
water, and cook slowly, without a lid, until the apples are soft and the
water has almost completely evaporated, about 30 minutes. Rub the apples
through a sieve or a food mill. Add all of the other ingredients; heat to
boiling, then reduce heat to low and simmer for an hour. Put in jars and
process or place in plastic containers with tight fitting lids and keep
refrigerated. Makes about 2 pints (1 liter).

http://www.cs.cmu.edu/~mjw/recipes/sauces/various-ketchups.html

Mornay Sauce

Roux
1 1/2 TBS butter
1 1/2 TBS flour
3/4 cup milk (heated)

6 TBS gruyere cheese, grated
2 TBS parmesan cheese, grated
1/8 tsp nutmeg, grated
1/4 tsp cayenne pepper
1/4 tsp salt

Melt the butter over low heat in saucepan, add flour and cook roux 1 to 2
minutes. Add heated milk and cook over medium heat until it thickens. Stir in
gruyere, parmesan, nutmeg, salt and pepper. If you're not using it right away,
put some pats of butter on top to prevent skin from forming.

Bordelaise Sauce

2 T butter
1 shallot, minced
1 clove garlic, minced
1 slice onion
2 slices carrot
1 sprig parsley
6 peppercorns
1 clove
1 bayleaf
2 T flour
1 C beef bouillon
1/4 tsp salt
1/8 tsp pepper
1/3 C burgundy or other hearty red wine
1 T chopped parsley

Saute ingredients 2 through 9 in the butter until the onion is
golden. Remove from heat, add the flour and stir until smooth.
Return to low heat, stirring constantly, until flour is lightly
browned. Remove from heat, stir in the bouillon. Over medium
heat, bring to boil, stirring constantly. Reduce heat, simmer
10 min, stir occasionally.

Strain sauce, discarding vegetables and herbs. Add salt, pepper,
burgundy, chopped parsley. Reheat slowly over low heat prior to
serving.

Bourbon Sauce

1 1/2 cups milk
1/3 cup sugar
4 egg yolks
2 tablespoons bourbon
1 teaspoon vanilla extract

In a medium nonreactive saucepan, combine the milk and sugar. Bring to a
boil over moderate heat.

Beat the egg yolks in a small bowl until liquified. When the milk boils,
gradually whisk 1/3 of it into the yolks. Return the remaining milk to a
boil over low heat and whisk in the yolk mixture. Cook, whisking constantly,
until the sauce thickens, 1 to 1 1/2 minutes; do not let boil. Immediately
remove from the heat.

Whisk the sauce constantly for 1 minute to cool. Strain through a fine
sieve into a bowl and whisk for 30 seconds. Stir in the bourbon and the
vanilla. Serve warm.

Dirt Pie

1 cup cold milk
1 pkg (4 oz. serving) Chocolate flavor Instant Pudding
1 (8 oz) container Cool Whip
20 chocolate sandwich cookies, crushed
1-1/2 cups "rocks"*
1 graham cracker pie crust

* Rocks = Granola chunks, chocolate chips, peanut butter chips,
chopped peanuts, or any combination thereof

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until
well blended. Let stand 5 mins. Fold in whipped topping. Stir 1 cup of
the cookies and "rocks" into pudding mix. Spoon into pie crust. sprinkle
with remaining cookies. Freeze until firm, about 4 hours.


Carol Neer

Nectarine Pie

1 9" unbaked pie shell
4 medium nectarines
2/3 cup sugar
4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
1 cup heavy cream
1/4 teaspoon salt

Combine sugar, flour, salt, cinnamon, cream and almond extract. Set
aside. Preheat oven to 400F. Placenectarines in boiling wtaer for 30
to 45 seconds. then plunge into cold water and remove skins. Cut in
half and remove pits. Place halves flat side down in pie shell. Pour
cream mixture around nectarines and bake 35 to 40 minutes. Serve warm
with ice cream.

Orange Freeze Pie

1 deep dish pie shell, baked
1 pkg (3 oz) orange flavored gelatin
2/3 cup boiling orange juice (OJ)
1 cup vanilla ice cream softened
1 can (11 oz) mandarin oranges, drained
1 cup La Creme Whipped Topping, thawed

Dissolve gelatin in boiling OJ. Add ice cream by spoonfuls,
blending until dissolved. Chill until _slightly_ thickened.
Stir in mandarin oranges. Fold in whipped topping. Pour
into pie shell. Freeze until firm, about 2 hours. Remove
from freezer 15 minutes before serving.

Cinnamon Butter

1/2 lb butter
1/2 lb confectioners sugar
3 tablespoons cinnamon

Combine the ingredients and mix well with an electric mixture. Store in
refrigerator.

Baked French Toast (Overnight)

French bread cut into one inch slices, making eight slices

Combine:
6 eggs
3/4 cup milk
1/4 teaspoon baking powder
1 tablespoon vanilla

Pour over bread slices, cover and refrigerate overnight.

Next morning: Combine 10 ounce bag frozen strawberries, 4 ripe bananas,
thick sliced, place in glass casserole dish, sprinkle mixture of 3/4 cup
sugar and 1 tablespoon apple pie spice over strawberries and bananas.
Place slices of egg-soaked bread on top of strawberries and bananas.
Sprinkle top with cinnamon and sugar. Bake 450 degrees for 20-25 minutes.
Serve with whipped cream or powdered sugar.

Avocado Sorbet

1 cup sugar
1 cup light corn syrup
2 cups water
1 teaspoon grated lime peel
3 avocados, seeded, peeled and mashed
2 tablespoons lemon juice
1 tablespoon lime juice
Fresh raspberries and crisp cookies, optional

Bring sugar, corn syrup and water to boil in large saucepan. Remove
from heat; stir in lime peel. Cool 50 to 60 minutes. Blend avocados
and lemon and lime juice in blender or food processor until smooth.
Add cooled sugar mixture; blend until thoroughly combined. Pour into
13 x 9 x 2 inch pan or 2 smaller pans so depth is about 1/2 inch.
Freeze 1 hour. Remove sorbet from freezer, beat 2 to 3 minutes until
light and creamy. Pour back into pan; cover with plastic wrap and
freeze until firm, about 4 hours. Serve sorbet with fresh raspberries
and crisp cookies.

Berried Avocado Grapefruit Salad

Bibb lettuce
Watercress
2 avocados, seeded, peeled and sliced
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing

Line serving platter or individual salad plates with lettuce and
watercress. Arrange avocado, grapefruit and raspberries over
and sprinkle with dressing.

Winter Wonder Bars

12 ounces white chocolate
4 ounces bittersweet chocolate
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
10 tablespoons unsalted butter
3/4 cup white sugar
3 eggs
3 teaspoons vanilla extract
3/4 cup chopped macademia nuts, toasted

Preheat the oven to 325 degrees F (165 degrees C). Grease one 9 inch square baking pan. Line the bottom of the pan with parchment paper and set aside. Chop 1/2 of the white chocolate into very small pieces. Chop the remaining white chocolate and the bittersweet chocolate into large chunks, set aside.

Sift together the flour, baking powder and salt. Melt the butter in a small saucepan. Do not allow the butter to bubble or to color. Remove from the heat and add the finely chopped white chocolate. DO NOT STIR the chocolate in, set aside.
Beat the sugar, eggs and vanilla together until thick and lemon colored, about 5 minutes. Lower the mixer speed and add the butter mixture. Mix just to blend. Add the flour mixture and mix just until the flour is mixed in. Use a rubber spatula to fold in the two chocolates and the nuts. Scrape the batter into the prepared pan.
Bake at 325 degrees F until the brownies are just set, about 30 minutes. A toothpick inserted in the center should come out with moist crumbs still attached. As with all brownies it is better to underbake than to overbake. Allow to cool about 1 hour then cut into squares.

Oh Henry Bars

4 cups oatmeal
1/2 cup sugar
2/3 cup melted buttter
1 teaspoon vanilla
1 cup brown sugar
FROSTING
1 cup chocolate chips
2/3 cup peanut butter

Mix oatmeal, sugar, butter, vanilla and brown sugar. Pat into a 9x13 in pan and bake at 350 degrees for 20 minutes. Frost while still warm with chocolate chips and peanut butter melted together in microwave.
- DeeDee

Black Forest Cheesecake

Crust
1 cup chocolate wafer crumbs
3 tablespoons margarine -- melted
Filling
2 packages cream cheese -- (8 ounce) softened
2/3 cup sugar
2 eggs
1 package semi sweet chocolate pieces -- (6 ounce) melted
1/4 teaspoon almond extract
Topping
1 can cherry pie filling -- (21 ounce)
Frozen whipped topping thawed

Combine crumbs and margarine; press onto bottom of 9 inch springform pan. Bake at 350degrees F for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F for 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill cheesecake. Top cheesecake with pie filling and whipped topping just before serving.
- DeeDee

Carmelita Squares

1 cup flour
1 cup quick oats
3/4 cup brown sugar -- firmly packed
1/2 teaspoon soda
3/4 cup melted butter or margarine
1/8 teaspoon salt

Topping
1 small chocolate chips -- 6 ounce
1/2 cup walnuts -- chopped
3/4 cup carmel ice-cream topping
3 tablespoons flour

Combine first six ingredients, and press 1/2 to 3/4 of the mix into a greased 9 X 13 pan. Bake at 350 for 10 minutes.
Sprinkle chocolate chips and nuts over top of crust evenly. In a small mixing bowl mix 3/4 cup of carmel ice cream topping with the 3 tablespoons of flour until smooth. Pour over top of chocolate chips and nuts, then sprinkle with the remaining crumbs from crust mix.
Place back in the oven for another 15 to 20 minutes . Cool and cut into squares.

- DeeDee

Unbaked Chocolate Squares

1/2 cup butter
1/2 cup sugar
3/4 cup walnuts
2 tablespoons cocoa
1 egg -- beaten
1/2 box graham crackers -- broken up into small pieces
1 teaspoon vanilla

Melt butter, add sugar, cocoa and egg. Bring to a boil, simmer for 1 minute. Add vanilla, nuts and wafers. Mix well and press into a well greased 8 x 8 pan.
Cool and frost with chocolate icing, sprinkle a handfull of chopped walnuts over top. Slice into squares.

Matrimonial Cake

2 cups flour
1 cup brown sugar
1/2 teaspoon salt
1 cup butter
2 cups oatmeal
1 teaspoon baking soda

Filling

1 pound dates -- chopped
1/2 cup sugar
1 tablespoon butter
3/4 cup water

Mix flour, sugar and salt. Cut in butter. Add oats and soda. Mix well, press half of this into a greased pan. Cook filling mixture until dates are soft. Spread over mixture in pan. Put crumb mixture on top and press down. Bake at 300* for 45 minutes.

Nanaimo Bars

1/2 cup butter
1/4 cup sugar
5 tablespoons cocoa
1 egg -- beaten
1 3/4 cups graham cracker crumbs
3/4 cup coconut
1/2 cup walnuts -- finely chopped

1/2 cup butter
3 tablespoons milk
2 tablespoons vanilla custard
2 cups icing sugar

2/3 cup semisweet chocolate chips
2 tablespoons butter

Bottom layer,
Melt first 3 ingrediants in a heavy saucepan. Add beaten egg and stir to cook and thicken. Remove from heat, stir in crumbs, coconut and nuts. Press firmly into 9x9 ungreased pan.
Second Layer,
Cream butter, milk, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
Third Layer,
Melt chips and butter over low heat. Cool a bit and spread over second layer. Chill in refrigerator. Use a sharp knife to cut. 36 squares

- DeeDee

Lemon Bars

2 cups flour
1/2 cup icing sugar
1 cup butter
6 tablespoons lemon juice
1 lemon rind
4 eggs, slightly beaten
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder

Mix flour, icing sugar and butter and pat into 9x13 pan. Bake at 350 for 15 min. Mix remaining ingrediants well, spread over base. Bake at 350 for 25 min. Cool, Sprinkle with powdered sugar. Cut into bars.
- DeeDee

Baked Tomatoes

2 tablespoons butter
1 cup onion -- chopped
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
2 cups bread crumbs
4 large tomatoes
2 tablespoons butter

Melt butter, add onion and saute 3 minutes. Add sugar, salt, pepper, basil and half of the bread crumbs. Stir until well mixed. Place a layer of tomatoes in a greased dish. Sprinkle with bread crumb mixture. Repeat layers ending with tomatoes. Melt remaining butter. Toss with rest of bread crumbs and sprinkle over tomatoes. Bake at 350* for 30 minutes. You can also sprinkle parmesan cheese on top.

Mixed Herb Pesto

2 tablespoons pine nuts -- toasted
2 large garlic cloves
2 cups torn spinach
3/4 cup fresh flat-leaf parsley leaves
1/2 cup arugula leaves
1/2 cup fresh oregano leaves
1/4 cup fresh thyme leaves
1/4 cup minced fresh chives
2 tablespoons grated fresh Parmesan cheese -- (1/2 ounce)
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil

Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add spinach and next 7 ingredients (spinach through salt); process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended.
Yield: 3/4 cup
- DeeDee

Chunky Herb-Tomato Sauce

1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic -- minced
1 1/2 teaspoons sugar
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon salt
35 ounces plum tomatoes -- (1 can) undrained

Heat the oil in a large saucepan over medium heat until hot. Add onion and garlic; saute 3 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Yield: 5 cups

Bagels

4 1/2 cups all-purpose flour
2 tsp salt
3 tsp sugar
2 tsp vegetable oil
2 tsp yeast
1 egg
1 cup warm water

In a bowl put the warm water, yeast and sugar. Let stand for 10 minutes
until the yeast is working. Add the salt, egg, oil and flour and stir
everything together. Dump the dough out on a floured board and knead
until everything is of one consistancy. (Exactly like making bread).
Put the dough into a warm bowl and put (covered) in a draft-free place
for about 1 and 1/2 hours or until the dough has doubled in size. Punch
down the dough and divide it into 20 pieces. Shape each piece into a
ball. Then roll each ball into a rope (like you would plasticine) about
7 inches long. Press the two ends of the "rope" together to give you
the basic bagel shape. Put the bagels on a floured board, cover with a
tea towel, and leave for about an hour to rise. During the last part of
the rising time, put a pot on the stove and fill it with boiling water.
Also turn the oven on to 375 Degrees F. Dump about 5 bagels at a time
into the boiling water. They will fall to the bottom of the pot and
then rise. When they rise turn them over. Boil them for a total
(including time at bottom of pan) of 2 minutes. Lift the bagels out of
the water with a slotted spoon and leave them to drain while you do
remaining bagels. Put all the bagels on a cookie sheet and put them in
the oven to bake for about 15 minutes (Until they turn brown).

Morning Glory Muffins

2 1/4 cups flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots (4 medium-large)
1 apple, cored and shredded
1/2 cup each: shredded coconut, raisins & pecans or walnuts
1 (8 oz) can crushed pineapple, drained
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract

Into large bowl, sift together flour,sugar, cinnamon, baking soda & salt
Stir in carrots, apple, coconut, raisins, nuts & pineapple.
In a separate bowl, whisk together eggs, oil and vanilla. Pour into bowl
with dry ingredients; blend well.
Spoon batter into 16 muffin cups that are greased or lines with paper
muffin liners. Fill almost to the top. Bake in a pre-heated 350 degree
oven about 35 minutes. Cool muffins in pan about 10 minutes. then turn
out onti wire rack to cool completely. Store in airtight container.
Best when allowed to "ripen" for 24 hours.
- Mostly Harmless

Walnut Loaf

2 cups flour
2 tsp baking powder
1/2 cup sugar
1/2 cup walnuts chopped
pinch salt
1 egg beaten
1 Tbs golden syrup warmed
1 cup milk

Sift flour and baking powder, add sugar and nuts. Make a well in centre
and add beaten egg, milk and warmed golden syrup.
Bake in loaf tin 1 hr. at 400 degs. F.

Anzac Biscuits

1/2 cup butter
1 tbsp golden syrup
1/2 tsp bicarbonate of soda
2 tbsp boiling water
1 cup uncooked rolled oats
1 cup desiccated coconut
1 cup plain flour
1 cup brown sugar
2 tsp ginger

Melt butter and golden syrup in large pan over a low heat. Add bicarbonate
of soda mixed with boiling water.
Combine dry ingredients in a mixing bowl, then pour melted mixture into
center and mix to a moist but firm consistency.
Drop slightly rounded teaspoonful of mixture on to cold greased tray. Cook
for about 15 minutes in a moderate oven. Cool on a wire rack. Makes 5 dozen.
- Embassy of Australia

Shaker Lemon Pie

2 large lemons
2 cups sugar
4 eggs, well beaten
pastry for a 2 crust 9" pie

Slice lemons (unpeeled) paper thin. Add sugar, mix well and let
stand at least 2 hours. Add beaten eggs and combine well. Roll
half the pastry out and place in pie plate. Fill with lemon
mixture, cover with top crust. Cut slits and seal edges. Bake
in preheated 450 oven for 15 minutes, then reduce heat to 375 and
bake 20 more minutes. Serve at room temperature.

Baked Pastry Shell

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons cold water

In a mixing bowl combine flour and salt. Cut in shortening or lard till
pieces are the size of small peas. Sprinkle 1 tablespoon of the water
over part of the mixture; gently toss with a fork. Push to sides of bowl.
Repeat till all is moistened. Form dough into a ball.

On a lightly floured surface flatten dough with hands; roll from center to
edge, forming a circle about 12 inches in diameter. Wrap pastry around
rolling pin. Unroll onto a 9-inch pie plate. Ease the pastry into pie
plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge
of pie plate; fold under extra pastry. Make a fluted edge. Prick bottom
and sides of pastry with a fork.

Bake in a 450 oven for 10 to 12 minutes or till golden.

Crockpot Lacquered Chicken

1 Tbsp vegetable oil
2 lb whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup sweet sherry

In a medium skillet, over medium high heat, heat the oil and saute
the chicken, turning often, until well browned all over. Remove the
chicken to a plate. Saute the onion in the skillet until well browned.
Turn into the crockpot. Place the tomatoes, orange, sugar, salt and
pepper in the pot and set the chicken on top. Rinse the skillet with the
water and scrape into the cooker. Add the bouillon cube. Cover and
cook on Low for 5 to 7 hours.

Before serving, remove the chicken to a deep serving dish and keep
warm. Turn the pot contents into a skillet, set the heat to high
and simmer until thick enough to mound on a spoon. Stir in the jelly
and the sherry and cook, stirring until the sauce boils. Do not
overcook, lest the sauce lose its shiny quality. If you wish, add
some sugar or sweet sherry to further brighten the taste. If sauce
is not shiny enough, bring back to a very brisk boil and quickly
stir in some jelly. Pour sauce over the chicken.

makes 4 to 6 servings

Crockpot Apricot Nut Bread

3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts

Place the apricots on a chopping block. Sprinkle 1 T flour over them.
Dip a knife into the flour and chop the apricots finely. Flour the
knife often to keep the cut up fruit from sticking together. Sift
the remaining flour, baking powder, baking soda, salt and sugar into a
large bowl. Combine the milk, egg, orange peel, and oil. Stir the
flour mixture and the whole wheat flour. Fold in the cut up apricots,
any flour left on the cutting block and the walnuts. Pour into a
well greased, floured bakin unit. Cover and place on a rack in the slow
cooker, but prop the lid open a fraction with a toothpick or a twist of
foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool
on a rack for 10 minutes. Serve warm or cold.

DO NOT LIFT THE LID WHILE BAKING THIS BREAD.
- Maggie

Cookie Bowls

1/2 cup egg whites
1/2 cup powdered sugar
1/3 cup sifted flour
3 Tbsp. butter, melted and cooled
3/4 tap. vanilla extract

Beat egg whites until frothy; gradually add powdered sugar, beating well
after each addition; beat until stiff peaks are formed.
Fold in flour in halves. Blend in cooled butter and vanilla.
Quickly grease a preheated cookie sheet and bake a trial cookie - if it
is too brittle to shape, the batter needs a little more flour; if it is
thick and difficult to shape, add a little more cooled butter.
Drop mixture by heaping tablespoons 6 to 8 inches apart onto hot cookie
sheet (2 to 4 on a sheet, depending on the size of the sheet); spread very
thinly, being careful not to make holes.
Bake at 400 F for 2 to 3 minutes or until edges are lightly browned.
Immediately remove from cookie sheet and quickly shape inside a bowl. Let
cool. Store in tightly covered container.
- Mostly Harmless

Green Tea Ice Cream

1 quart milk
.5 ounce powdered Japanese green tea
15 egg yolks
1 pound sugar
1 cup heavy cream
1 cup half & half

Bring milk to a boil. Remove from heat and add green tea. Mix well.
In a separate bowl, beat egg yolks and sugar together until they form
a ribbon. Combine egg mixture and milk, then strain into a saucepan.
Cook over medium-high heat until just before the mixture reaches a
boil. Remove from heat and cool completely over ice water. Beat
heavy cream and half & half until frothy. Pour into egg mixture and
mix well. Process in an ice cream maker according to manufacturer's
instructions.

- Yoshi Katsumura (of Yoshi's Cafe in Chicago)

Blueberry Sherbet

Sorbet aux Myrtilles(Blueberry Sherbet)

2 pints fresh blueberries, picked over but not washed (800 g.)
2 1/2 cups sugar(500 g.)
juice of 2 lemons
1 1/4 cups cold water (3 dl.)

Puree berries with sugar, lemon juice, and water. Pour into ice cream
maker and freeze according to instructions--until smooth and frozen. To
preserve the fruit flavor, serve the same day.

Hazelnet Cake (torta di Nociole)

3 cups hazelnuts, shelled
1 cup raw sugar
1 tablespoon unsweetened cocoa powder
7 ounces unsalted butter
4 eggs, separated
3/4 cup flour

Toast the hazelnuts in a 350F oven, stirring occasionally with a wooden spoon. Cool. Rub them between your hands to remove the skin. Chop them. Add 1 tablespoon of sugar and the cocoa and chop again.
Pre-heat the oven to 350F. Beat the sugar and butter for 20 minutes.
Add the egg yolks, still beating. Mix the flour with the hazelnuts,
then fold them into the sugar mixture. Beat the egg whites to stiff
peaks in a separate bowl. Fold the egg whites into the sugar mixture.
Place in a buttered and floured 12 inch cake pan (we used a Bunt cake
pan). Bake for 1 hour at 350F.
Allow to cool before turning out.
Serve with whipped cream.

Kahlua Banana Brunch Cake

1 cup butter, softened
1-1/2 cups granulated sugar
3-1/2 cups sifted all-purpose flour
1 cup mashed ripe bananas (about 2 medium)
1/2 cup Kahlua
4 large eggs
1/4 cup milk
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup flaked coconut
3/4 cup chopped walnuts
Optional: sifted powdered sugar

Grease 10 in. tube pan well. Preheat oven to 350 F. Cream butter and
sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining
ingredients except coconut and nuts. Beat on low speed until mixture
is well blended. On medium speed, beat 2 min., scraping bowl as you
beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45
to 50 min., or until golden brown. Remove from oven; let stand 10
min. Invert on cake rack; remove pan. When fully cooled, dust with
powdered sugar, if desired.

Serves 10-12.

Friendship Cake

1 cup starter
2/3 cup oil
1 cup sugar
2 cups flour
1 1/2 tsps baking powder
1/4 tsp salt
1/2 tsp vanilla
3 eggs
1/2 tsp baking soda
2 tsps cinnamon
Raisins & nuts (optional)

Beat batter and pour into 2 well greased bread pans. Bake for 1 hour
at 350 degrees F.

The Friendship Cake/Bread Starter

2/3 cup sugar
2/3 cup milk
2/3 cup flour

Mix in plastic or glass container with tight lid. Cover, store at
room temperature for 17 days, stirring once a day.

After that, leave undisturbed for 1 day. Stir again daily for 3 days.
Add 1 cup each of sugar,milk,and flour, then stir the next 4 days.
Add another cup of each sugar, milk and flour. Mix well.

Give 1 cup each to 2 friends, use 1 cup to make a cake or use as base
for another batch of starter.

Apple Pie Cake

1/4 cup butter
1 cup sugar
1 egg
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup flour
1/2 cup chopped nuts
2 1/2 cups diced apples
1 teaspoon vanilla
2 tablespoons hot water

Combine ingredients in order given. (Batter will be thick).
Bake in a greased 9-inch pie pan for 45 minutes at 350F.
Serve warm with whipped cream or ice cream.

Rich Seed Cake

1 cup butter
1 cup granulated sugar
2 beaten egggs
1 tsp caraway seed
1/3 cup candied orange peel
pinch of nutmeg
1 cup flour
0.5 tsp baking powder
0.25 cup brandy OR
0.25 light cream

Cream together butter and sugar. Gradually add the beaten eggs and a
little flour at the same time to prevent curdling. Mix in the caraway
seed, candied peel and a pinch of nutmeg. Carefully incorporate the rest
of the flour sifted with the baking powder. A little brandy can be added
as liquid, but this is optional. Milk or light cream may be
substituted. The cake will keep longer with the brandy. Bake 1 hour at
400 degrees.

Plain Seed Cake

1 cup flour
0.5 tsp baking powder
pinch of salt
0.5 cup butter
0.5 cup sugar
3 tsp caraway seed
1 egg, beaten
milk

Sift together the flour, baking powder and a pinch of salt. Cut in the
butter until the mixture resembles fine bread crumbs. Add sugar, caraway
seed and mix thouroughly. Make a well in the center and add the beaten
egg and mix slowly. Pour in sufficient milk to bind it all together to
make a stiff dropping consistency. Pour into a greased and floured cake
or loaf pan. Bake at 375 for 30 min.

Lemon Cheese Bundt Cake

2 sticks margarine, softened
1 stick butter, softened
1 8oz. package cream cheese, softened
6 eggs
3 cups cake flour, sifted
3 cups granulated sugar
1/8 tsp. vanilla extract
1/8 tsp. lemon extract

Cream together margarine, butter and cream cheese in a *large* bowl.
Add 2 eggs, 1 cup flour and 1 cup sugar; mix well. Repeat until all eggs,
flour and sugar have been added. Add extracts and mix well. Place
batter in a greased, floured bundt pan. Bake at 300F - 325F for 1 hour
and 15 minutes, or until a toothpick inserted in the center comes out
clean.

- (from Swan's Down Cake Flour)

Cream Cheese Mints

1 3-oz pkg cream cheese at room temperature.
4 drops food coloring
(mint - green, lemon - yellow, strawberry - pink)
1 tsp flavoring extract as above
1 T milk

Stir the above together until well mixed then add 1 lb confectioner's sugar

Mix all the sugar into the cream cheese mixture, kneading it with your hands.
When completely mixed, roll into a large sausage. Break off small amounts and
roll into balls, about 1" diameter.

Place balls on waxed paper, and press flat with fork dipped in confectioner's
sugar. Let dry until tops are just dry, then flip and dry out underside.
Store in airtight container so they don't dry out any further.

Yields 80-90 mints.

- Marcia

Candied Citrus Peel

zest of 4 lrg. lemons, 3 oranges, or 2 grapefruit
1 cup sugar
1/3 cup water

First simmer zest in 1 quart water for 6 min. Drain, rinse with cold
water, and set aside. Bring sugar and water to simmer. When sugar
dissolves, cover pan and boil a few minutes until last drops of syrup fall
from the end of a metal spoon to form a thread. Remove from heat, stir in
peel, and steep 1 hr. Ready to use or store covered in refrigerator.

Homemade Tsatsiki Sauce

4-5 cloves garlic crushed to death (juices saved with the garlic)
1/2 lb. plain flavour yogurt
1/2 tblspoon olive oil
salt and pepper
1/4 cucumber, peeled , grated, and drained


assembly:
mix first four ingredients
store in fridge until ready to serve (at least 1/2 hour)
mix in cucumber right before serving

- Evangelos

Mushroom Pate

3/4 pound chopped mushrooms
2 tbsp butter
8 oz cream cheese
1/2 tsp curry powder
1 tsp worcestershire sauce
1 tbsp dry sherry (or dry white wine)
1/2 Cup pecans, chopped

Saute the mushrooms in butter until dark (about 5min or so) and drain.
Process or puree with the cream cheese, curry, worcestershire sauce, and
sherry. Fold in the pecans and refrigerate. Garnish with parsley or
watercress.

Lemon-Soy Vinaigrette

3 tbsp rice wine vinegar
2 tbsp peanut oil
2 tbsp soy sauce
1 tbsp sesame oil
1.5 tbsp fresh lemon juice
salt & freshly ground pepper

In small bowl, whisk all ingredients together until combined.
Cover and refrigerate up to 1 day.

Brie En Croate

1 ea Brie round
1 ea Pastry dough
1 ea Egg
2 T Milk

Completely enclose cheese in pastry. Make egg
wash of egg and milk. Put brie on baking sheet with seam side of dough
down. Brush with egg wash.

Cut garnish of leaves, flowers, etc., from
scraps of pastry and decorate top of Brie.
Bake at 350F about 30 minutes or until golden brown.

Russian Stuffed Eggs

1 doz. large (jumbo) eggs
1/2 lbs large mushrooms
1 bunch parsly
ground black pepper
Mayonnaise (I used Cholestrol Free Kraft)

Boil the eggs for 10 minutes or more (until they're
hard) let them cool off completely. Chop the mushrooms very finely (a good food processor will help) The goal is to have about 2 cups of
chopped mushrooms for every dozen eggs.

Chop 1/2 cup of parsly (very very fine, food
processor type fine). Cut the eggs in half and take out the yolks. Mix the
egg yolks with the mushrooms, parsly and add a teaspoon full of black pepper.

Add 1/2 cup mayonnaise and stir the whole thing. You
should have a grey, mushroomy paste. Stuff each hollow egg half with heaping teaspoon of the paste. Put a tiny little bit of mayo on top and
stick a parsly leaf on. Refrigerate before serving.

Goats Cheese in Pastry

170 g premade puff pastry
2 (80 g) individual goat cheese
2 tablespoons basil pesto
1 egg yolk
1 tablespoon fresh parmesan cheese

Pre heat the oven to 200c/Gas 6. Beat the egg yolk in a cup and put to one side. Roll the pastry until quite thin. You will need to end up with two squares of pastry. Each square being about about 16cm square. Cut each pastry in half and roll lighty on a floured board. Put one cheese in the middle of each pastry. Spoon the pesto on the top of each of the cheeses - dividing it equally between the two. Using a pastry brush dip into the egg and brush around the edge of each pastry square. Now bring opposite corners of the pastry together in the middle and then bring the opposite corners again together - sealing by pinching together. Better explained when you see the picture. Put the parcles on a baking sheet and brush with the beaten egg. Now grate the parmesan on top of each parcel. Bake in a pre heated oven for about 15 - 20 minutes until the pastry is pale golden colour.
- Jan-Luv's2Cook

Fire & Ice Salad

4 medium tomato, each cut into eight wedges
1 medium green pepper, julienne cut
1 small jalapeno pepper, minced
1 medium onion, thinly sliced
3/4 cup cider vinegar
1/4 cup granulated sugar
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seed
1 teaspoon prepared horseradish
1 teaspoon salt
hot pepper sauce, to taste (optional)
2 medium cucumber, peeled and thinly sliced

In a large bowl, combine tomatoes, green pepper, jalapeno pepper, and sliced onion; set aside.
In a saucepan, combine vinegar, sugar, mustard and celery seed, horseradish, salt, and hot pepper sauce, if using; bring to a boil; boil for 1 minute.
Pour over vegetables.
Let stand until mixture comes to room temperature, then stir in sliced cucumbers. Refrigerate for 2 hours. Drain just before serving.

Hot Bacon Dressing (For Spinach-Bacon Salad)

reserved bacon dripping (from 1/2 lb bacon)
1 cup sugar
1 1/3 cups white vinegar
5 teaspoons cornstarch
1 2/3 cups water

Heat bacon drippings in skillet.
Add sugar and vinegar, stirring.
Add 1 cup water and bring to a boil.
Mix cornstarch with 2/3 cups water, and stir until dissolved. Pour into skillet.
Return to a boil; simmer 5 minutes.
Add to salad hot.

BBQ Chicken, Asparagus & Corn Salad

olive oil flavored cooking spray
2 bunches asparagus, trimmed, cut into thirds diagonally
2 ears corn, husk removed
250 g cherry tomato
sea salt
fresh ground black pepper
1 country style rotisserie-cooked chicken, bones removed, cut into bite-sized pieces
1 avocado, halved, peeled, cut into 2cm pieces
1 small baby cos lettuce, torn
1/2 lemon, juice of
kraft lemon pepper mayonnaise, to serve

Preheat a barbeque or chargrill pan over a medium-high heat. Lightly spray the asparagus, corn and tomatoes with oil and season with salt and pepper. Chargrill the asparagus for 4-5 minutes. Set aside.
Chargrill the corn for 7-8 minutes or until slightly charred, and the tomatoes for 2-3 minutes or until just tender. Cut either side of the corn cob to remove the kernels.
In a large bowl combine the asparagus, corn, tomatoes, chicken avocado lettuce and lemon juice. Divide among serving plates and serve with the mayonnaise.

- Sonya01

Apache Sunflower Cake

1 lb peeled sunflower seed
1 teaspoon salt
water
oil
1-2 tablespoon flour

In a large pan put sunflower seeds and salt and just cover with water. Bring to a boil. Boil 5 minutes. Take 1/2 pan of drained seeds and finely chop in blender.
In large mixing bowl mix chopped mixture with flour. Add remaining whole drained seeds until seeds stick together. Make into 1 inch balls and flatten in hands. Mixture should be sticky.
Drop into hot frying oil until edges tan slightly. Take out and drain on paper towels. Do not over-fry.

- Chef Otaktay

17th Century New England Standing Pumpkin Dish

8 cups peeled diced pumpkin
2 tablespoons vinegar
1/4 cup water
1/3 cup brown sugar
2 tablespoons butter
1/4 teaspoon cinnamon

Put 2 cups of peeled diced pumpkin and 1/4 cup of water into a pot and cook gently over a low heat until they sink down.
Keep adding more pumpkin until you have used all 8 cups.
When cooked, the pumpkin will be tender and have kept much of its form, resembling stewed apples.
Do not add more water.
Remove from the heat and add butter, vinegar, brown sugar and spices.
Stir gently and serve.
Allow plenty of time to cook this dish.
It must be done very slowly.

- Sackville

Ancient Greek Mullet

6 mullet fish
5 tablespoons mixed fresh herbs
3 tablespoons olive oil
1 lemon
salt
pepper

Mix herbs and oil,salt & pepper + juice of half a lemon.
Spread on belly and outside of fish.
Line grill pan with foil and place the fish on this under the grill.
Grill for 4-10 mins sprinkling with juice from remaining half lemon(during grilling time).
Grill until golden brown.
Serve with fresh brown bread and salad.

- Chef #nor

Lardy Jacks & Johnny Boys (Medieval English Sweet Cakes)

Basic English Egg Dough(a bread dough made of milk butter and eggs)
1 1/2 cups milk, scalded
1/2 cup butter
2 teaspoons salt
1/2 cup sugar
21 g dry yeast (3 packets)
1/2 cup warm water
2 egg, beaten
9 cups flour

Lardy Jacks (use 1/3 cup egg dough)
1/2 cup sugar
1/2 cup butter, very soft
3/4 cup raisins
3/4 cup nuts

Johnny Boys
3 tablespoons cinnamon

Basic English Egg Dough:.
Pour scalded milk over butter, salt, & sugar. Cool. Dissolve yeast in warm water. Let stand until it bubbles. Add yeast to beaten eggs and then to cooled milk. Gradually add flour - only enough to make an easily handled dough. Turn out on floured surface and knead until smooth & elastic. Place in greased bowl, cover and let rise about 1 hour. Punch down and shape into 3 loaves. Place in greased loaf pan and let rise until doubled. Bake at 450º F for 10 minutes. Lower temperature to 350º F and bake 40 minutes longer.

For Lardy Jacks:.
After first rising of the Egg Dough,knead in the sugar, butter, raisins, & nuts. Roll dough to 1/2-inch thick. Cut into triangles.
Brush with milk and sprinkle with sugar. Bake on greased baking sheet at 400º F until done about 15 minutes.

For Johnny Boys:.
Follow Lardy Jacks recipe above, but add 3 Tbs. cinnamon to the sugar. Shape the triangles like a boy with outflung arms (or use a gingerbreadman cookie cutter).

- Marlitt

Agurlce Salat or Medieval Cucumber Salad

4 cucumber, peeled and sliced thin
2 tablespoons salt

Marinade
1/2 cup water
5 tablespoons white vinegar
1 tablespoon sugar
2 tablespoons dill weed
1 tablespoon white pepper

Place your thin sliced cucumbers on a baking pan in a single layer and sprinkle the salt evenly over all the cucumber slices.
Place another pan on top of the pan of cucumbers to press out the natural juices of the cucumbers, adding a heavy bowl if needed for weight.
Press at least 6 hours or over night!
In the morning drain the liquid and toss the cucumbers into the marinade
Place in a refrigerator and marinade for 2 hours then serve and enjoy!

- Recipe Baroness

Medieval Fine Cakes

6 cups soft butter
1 1/2 teaspoons salt
3 cups granulated sugar
1/2 tablespoon cinnamon
12 cups unbleached flour

Cream together the sugar, salt, and butter.
Mix together the cinnamon and flour. Add this to the creamed mixture. Mix in water, as needed, to make the dough manageable.
Press dough into 2-3 baking sheets lined with baking parchment; prick all over with a fork at regular intervals.
Bake at 325 degrees F for 30 minutes; cut into 100 squares.

Authentic Navajo Indian Fry Bread (Taco Bread)

2 cups oil (for frying)
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 1/2 cups warm milk (more or less)

In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top. Mix together dry ingredients in a large bowl; *see note about salt. Gradually add warm milk and mix to make a soft dough. When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes. Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch. Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown. Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying). You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

Fiesta Taco Pouches With Sour Cream and Onion Dip

1 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
3 green onion
1 (16 ounce) container sour cream
2 cups mild salsa
2 1/2 cups sharp cheddar cheese, Shredded
5 (8 ounce) cans refrigerated crescent dinner rolls

Preheat oven to 375 degrees. Brown ground beef in a skillet and then follow the Taco Seasoning mix directions. Let cool for a few minutes once done. Slice the green onions. Use all the white part and most of the green part. Reserve a teaspoon of the sliced green part. In a small mixing bowl mix the sliced green onions with the sour cream then put it in the refrigerator. In a large mixing bowl stir together the salsa, shredded cheese and ground beef. Open and roll out Crescent Dinner Rolls (keep cold until immediate use for best results) and pinch perforations together. Cut out 3 inch by 3 inch squares, you should have about 63 squares. In a mini muffin tin place each cut out square into a muffin section with the four corners hanging out on top. Fill each muffin section with a teaspoon worth of the mixture. To create the pouches pinch opposite corners of dough together one at a time to seal them closed. Bake for 12 minutes. Serve warm. For presentation sprinkle the reserved green onion slices on top of the dip once it is in your serving bowl.

Herbed Green Beans

3 pounds Green Beans
1 1/2 Cups chopped onion
1 cup chopped celery
1 clove garlic, minced
1/2 tsp. dried rosemary, crushed
1/4 tsp. dried basil, crushed

Wash, break green beans. Measure 12 cups. In 6 quart kettle simmer beans in boiling water for 5 minutes. Drain. Combine green beans, onion, celery, garlic, rosemary, and basil. Pack mixture into hot jars, leaving 1/2" head space. Cover with boiling water. Add 1/4 tsp. salt per pint. Process in pressure canner for 20 minutes with 10 pounds of pressure. Makes 6 pints.

- Tammy

Borscht juice

4 cups shredded fresh beets
2 large grated onions
3 teaspoon salt
2 tablespoon honey
1/2 cup lemon juice

Mix beets, onion, salt. Cover and cook over low heat for about 1 to 1 1/4 hours. Stir in honey until dissolved. Slowlyadd lemon juice and stir until thoroughly mixed. Pour into blender and whiz until smooth. Taste and ajust seasoning if desired. Can or freeze if you wish, but serve well chilled with a spoonful of sour cream or yogurt mixed in.

To CAN, heat to boiling and pour into hot sterelized jars, 1-inch headspace. Process pints 30 minutes and quarts 35 minutes in a pressure canner, at 10 pounds pressure.

Yield: about 2 quarts
- Marika

Seasoned Ground Beef for Canning

4 pounds lean ground beef
1 1/2 cups chopped onions
2 cloves garlic, minced
2 cups tomato juice
1 1/2 cups beef broth
1 teaspoon seasoned salt
1/2 teaspoon pepper

Brown meat. Drain off excess fat. Add onions and garlic; cook slowly until onions are tender.
Add remaining ingredients and simmer 15 to 20 minutes or until hot throughout. Skim off excess fat, if necessary, before canning. Pack hot meat and suce into hot jars, leaving 1-inch headspace.
Adjust 2-piece caps. Process pints 1 hour 15 minutes, quarts 1 hour 30 minutes, at 10pounds pressure in a steam-pressure canner. Yield: about 5 pints or 2 quarts.
- Tamara

Red Radish Relish

6 C red radishes, trimmed to remove tips and stems
3 large stalks celery
2 medium red onions
3 3/4 tsp salt
1 1/2 C sugar
1 1/2 T mustard seed
2 tsp dill seed
1 tsp celery seed
1 C white wine vinegar
1/2 C white vinegar
4 T ground horseradish

Makes 6 pints

Put radishes, celery and onion in a food processor and chop coarsely. Mix with the remaining ingredients and let stand 3 hours. In a large pot, bring the mixture to a boil, then simmer for 10 minutes. Ladle into hot, sterilized jars. Seal and process in a boiling water bath for 20 minutes.
- June

Cocktail Okra

2 lb Fresh Tender Okra Pods
5 ea Hot Red/Green Peppers
5 ea Cloves Garlic, Peeled
1 qt Distilled Vinegar
1/2 c Water
6 tb Pickling Salt
1 tb Celery Seed
1 tb Mustard Seed

Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic.
Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints
- Diana the mod

Jardiniere

3 cups pearl onions
4 cups white vinegar
2 cups granulated sugar
1 tbsp pickling salt
1 tbsp celery seeds
1 tbsp mustard seeds
1 tsp peppercorns
3 bay leaves
1 lb. green beans, cut in 2 inch lenghts
2 zucchini, sliced
3 cups cauliflower florets
2 cups thickly sliced carrots

In saucepan of boiling water, blanch onions for 30 seconds. Immerse in cold water; drain and peel. In saucepan, bring vinegar, sugar, salt, celery and mustard seeds, peppercorns and bay leaves to boil; boil for 5 minutes. Add beans, zucchini, cauliflower, onions and carrots; retun to boil. Remove from heat. Discard bay leaves.
Spoon into prepared 2 cup canning jars, leaving 1 inch head space. Add hot liquid, leaving 1/2 inch headspace. Seal with prepared discs and bans. Process in boiling water canner for 10 minutes.
- Rhea

Carrot Jam

4 cups grated raw carrots
3 cups sugar
Juice and grated rind of 2 lemons
1/2 t4easpoon ground cloves
1/2 teaspoon ground all-spice
1/2 teaspoon ground cinnamon

Combine all ingredients. Bring to a boil, reduce heat, and simmer. Stirring constantly until thick. Pour into hot jars leave 1/4 in head space. Adjust caps. Process 10 minutes in boiling water bath. Yield 6 - 7 half pints
- Recipe comes from Ball Blue Book

Tiny Toms

2 quarts small green cherry tomatoes
2-1/2 cups cider vinegar
2 1/2 cups water
3 tablespoons salt
4 garlic cloves, flattened
4 teaspoons mustard seeds
4 fresh dill heads, trimmed
1 medium onion, sliced

Wash tomatoes; remove stems; set aside. In a medium saucepan, combine vinegar, water and salt. Bring to a boil over high heat. Reduce heat to low; cover. Place 1 garlic clove in 1 hot jar. Add 1 teaspoon mustard seeds and 1 dill head. Tightly pack one-fourth of tomatoes and one-fourth of onion slices in jar, leaving 1/2 inch headspace. Add hot vinegar mixture to cover. Fill and close remaining jars. Process in a boiling water bath for 10 minutes. Makes 4 pints.
- June

Italian Sausage Soup

1 - 2 lbs. Italian sausage
2 Cloves minced garlic
2 medium onions, chopped
1 lg. can crushed tomatoes
3 cans beef broth
1 1/2 C. red wine
1 T. basil leaves
1/2 tsp. oregano leaves
1 T. chopped parsley
2 unpeeled zucchini, sliced thin
1 cup small shell macaroni
1/2 Cup water
grated Parmesan cheese

Take covering off sausage and brown meat. Drain well and add all ingredients in large pot except zucchini and macaroni. Then put into your jars, if you have the zucchini frozen you can add when you open jar to eat and add the cheese on top when ready. Process quarts at 11 lbs. pressure for 90 min. pints for 75 min.

- Edie

Sweet and Sour Chicken

Chicken (deboned) enough for 3 quarts
1 (8oz) bottle of Russian Salad Dressing
1 envelope of Dry Onion Soup mix
1 cup water
1 (5oz) jar of apricot preserves

Arrange (tightly) chicken in hot jars. Combine dressing, water, soup mix, and preserves in sauce pan and on medium heat bring to a simmer. Pour sauce over jars making sure that all jars are filled evenly. If more liquid is neede use your chicken broth. Leave 1 inch head space and pressure can it on 10 pounds for 90 minutes for quarts or 75 min for pints.
- Tamara

Tutti-Frutti Jam Recipe

3 cups chopped pears (about 2 lbs)
1 large orange
3/4 cup drained crushed pineapple
1/4 cup chopped maraschino cherries (3 oz bottle)
1/4 cup lemon juice
1 pkg low sugar jam
3 and 1/4 cups sugar, divided

Peel, core and chop pears. Peel orange, remove seeds and chop. Combine all fruits and lemon juice in kettle. Stir in pectin with 1/4 cup sugar. Place on high heat and stirring constantly bring to full rolling boil that cannot be stirred down.
Add sugar, continue stirring, and heat again to full boil. Boil hard for exactly 1 minute. Remove from heat; skim. Fill and seal containers. Process 10 minutes in BWB. Makes 6 or 7 half pints.
- Cathy Plumb

Pear-Lime Jam

4 cups pureed pears, peeled and cored (about 8 pears)
5 cups sugar
2 Tlb fresh lime juice
1 Tbl grated lime peel
1 pkg powdered pectin
1/2 tsp real butter, if desired (to reduce foaming)

Peel and core the ripe pears and buzz them in the food processor or blender until smooth. Measure 4 cups puree pour into a heavy kettle (at least a six-quart kettle). Stir in the lime juice, lime zest, and pectin. Cook over high heat until it reaches a rolling boil, then dump the sugar in ALL AT ONCE. Return to a rolling boil and boil hard for one minute.

Remove from heat and pour into jars. Wipe rims, put lids on, and process 5-10 minutes in a BWB, depending on your altitude.

- Carol in Idaho

Maple-Walnut Syrup

1 1/2 cups corn syrup
1 cup maple syrup
1/2 cup water
1/2 cup sugar
2 cups walnut pieces

Combine corn syrup, maple syrup, water and sugar in a saucepot. Bring to a boil, stirring occasionally. Reduce heat and simmer syrup until it begins to thicken, about 15 minutes. Stir in nuts, cook 5 minutes. Ladle hot syrup into hot jars, leaving 1/4 inch headspace. Adjust 2-piece caps. Process 10 minutes in boiling-water canner. Makes about 4 half-pints.
-Miriams Mom

Mango Jam

4 cups of prepared mangos
1/4 cup of lemon juice
6 cups of sugar
1 pkg of dry pectin

yields 6, 250 ml jars (1/2 pints)

First peel, pit and cube the mango. Then mash mangos with a potato masher until you have a thick and chunky consistency (just small chunkies).
Mix mangos, lemon juice and pectin in large pot. Place over high heat and, stirring constantly, bring to a rolling boil. Add sugar while still stirring. Return to a rolling boil, still stirring, and boil for 2 minutes. Remove from heat. Skim off foam. Ladle jam into jars and water bath for 10 minutes.
- Lisa

Watermelon Jelly

4 cups seeded, diced watermelon
3 1/2 cups sugar
2 tblsp lemon juice
1/2 of a 6 oz pkg liquid fruit pectin (1 foil pouch)

Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree). In a 6 to 8 quart kettle or Dutch oven combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil ( a boil that cannot be stirred down) over high heat, stirring constantly with a long handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle or Dutch oven from heat; skim off foam. Ladle jelly into clean, hot half-pint jars, leaving 1/4 inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place.
Makes 4 half pints.
- Ruth

Soda Pop Jelly

3/4 cup carbonated beverage(cola or root beer is best)
3 cups sugar
3/4 cup water
1/2 bottle liquid fruit pectin

Combine sugar, beverage, and water. Mix. Heat rapidly to boiling. Add pectin at once. Stir constantly before and boiling. Heat to a full rolling boil. Boil hard 1/2min. Remove from fire and skim. Pour into jars and seal.

Prickly Pear Marmalade

3 C. chopped and seeded oranges (about 2 lg.)
1 C. thinly sliced lemon (about 2 med.)
1 qt. water
1 qt. chopped, peeled, seeded prickly pears (about 9 med.)
6 C. sugar

Combine oranges, lemon and water in a large suacepot; simmer 5 mins. Cover and let stand 12-18 hrs in a cool place. Cook rapidly until peel is tender, about 30 mins. Stir in prickly pears. Add sugar; bring slowly to a boil, stirring until
sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4" headspace. Adjust two-piece caps.
Process 15 mins. in a boiling-water canner. Yield: about 6 half-pints.

Pecan Praline Syrup

2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup chopped pecans
1/2 tsp. vanilla

Combine syrup,sugar, and water in a saucepot.Bring to a boil,boil for 1 minute. Reduce heat, stir in pecans and vanilla, simmer 5 minutes. Ladle hot syrup into hot jars, leave 1/4 inch headspace. Adjust 2 piece lids, water bath for 10 minutes. Yield about 4 half pints.

- Miriams Mom

Apricot, Peach or Nectarine leather

1 gallon pitted apricots, peaches or nectarines
1 1/2 cups unsweetened pineapple juice
honey
3 tsp. almond extract (optional)

Place the pitted fruit and pineapple juice in a large, heavy pot. Cover the pot and set it over low heat. Cook the fruit until it is soft. Drain off the juice well, lifting the fruit from the sides of the strainer to allow all the juice to run out freely. The more juice strained out, the quicker the process of "leather-making". The juice is too good to discard. Can or freeze, or drink fresh.

Run the fruit through a blender, food mill, or sieve, removing the skins if you prefer a smooth product, or use the skins as part of the pulp for the leather. Sweeten the pulp to taste with honey and add the almond extract if you wish. The
pulp should vbe as thick as apple butter or more so. Spread it on lightly oiled cookie sheets or clear plastic wrap, so that is 1/4 inch thick. If it is much thicker than this, it will take very long to dry. Put in dehydrator, or in oven, at 120 F and leave the oven door slightly open to allow moisture to escape.
When the leather is dry enough and roll it.

Peach Pie Filling

Sliced fresh peaches 3-1/2 cups 6 quarts
Granulated sugar 1 cup 7 cups
Clear Jel 1/4cup + 1 tbsp 2cups + 3 tbsp
Cold Water 3/4 cup 5-1/4 cups
Cinnamon (optional) 1/8 tsp 1 tsp
Almond extract(optional)1/8 tsp 1 tsp
Bottled lemon juice 1/4 cup 1-3/4 cups
YIELD: 1 quart or 7 quarts.


Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in water containing 1/2 tsp of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine water, sugar, Clear Jel, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill jars without delay, leaving 1-inch headspace. Adjust lids and process immediately. Recommended process time for PEACH PIE FILLING in a boiling-water canner
Process Time at Altitudes of
Style Jar 0- 1,001- 3,001- Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6000 ft
Hot Pints 30 min 35 40 45
or Quarts
- Lurker

Crab Apple Pickles

2 quarts crab apples with stems (about 2 1/2 lbs)
6 cups sugar
2 sticks cinnamon
1 1/2 tablespoons whole allspice
1 1/2 tablespoons whole cloves
3 cups water
3 cups vinegar

To prevent apples from bursting, run a large sterilized needle through each. Tie spices in a cheesecloth bag. Combine remaining ingredients in a large sauce pot. Add spices and boil 5 minutes. Add apples, a layer at a time; cook gently until the apples are almost tender. Carefully remove apples. Repeat until all apples

are cooked. Pour boiling syrup over apples. Cover and let apples stand 12 to 18 hours in a cool place. Carefully pack apples into hot jars, leaving 1/4" head space. Remove spice bag. Bring pickling liquid ito a boil. Pour hot liquid over apples, leaving 1/4" headspace. Remove air bubbles. Adjust caps. Process pints and quarts 15 minutes in boiling water bath. Yield: about 6 pints.
- Edie

Dutch Apple Pie Jam

1 lb. tart green apples
1/2 cup raisins
1 cup water
1/3 cup lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground allspice
4 1/2 cups granulated sugar
1 cup packed light brown sugar
1/2 tsp. butter or margarine
1 pouch of Certo liquid fruit pectin

Peel, core and finely chop enough apples to measure 2 cups. Place in pot with everything except the pectin.

Place pot over high heat and stir until it comes to a full boil. Boil hard 1 minute, stirring constantly. Remove from heat and immediately stir in pectin. Bring to full rolling boil hard for one minute, stirring constantly. Remove from heat and stir and skim foam if necessary for 5 minutes to prevent floating fruit. (I did this step and the apples still floated to the top). Pour quickly into hot jars, leaving 1/2 of head space. seal and process in B-W Bath for 10 min. Makes 5 - 1/2 pint jars.

Apple Chutney

4 quarts chopped apples
3 sweet red peppers
2 cups seedless raisins
4 cups firmly packed brown sugar
2 cups chopped onion
2 Tbs. salt4 cups vinegar
1 clove garlic
4 Tbs. whole mixed pickling spices

Combine apples, peppers, raisins, sugar, onion, salt, and vinegar. Tie garlic and spices loosely in a cheesecloth bag and add to the apple mixture. Bring to a boil and simmer for 1 1/2 hours, stirring frequently. Remove spices. Pack hot sterilized jars and seal. Process in hot water bath about 8 minutes. Yield: 8 to 10 pints.
- Edie

Bran Muffins

1 (15oz) box Raisin Bran cereal
1 qt buttermilk
2 1/2 cup sugar
5 cup flour
2 tsp salt
1 cup vegetable oil
4 eggs, beaten
5 tsp baking soda

Mix all ingredients together and refrigerate for at least 6 hours before baking. Fill
muffin pans 2/3 full. Preheat oven to 375*. Bake for 15-20 minutes. Makes at
least 6 dozen. Batter may be kept in refrigerator for up to 6 weeks.

Gazpacho

4 lg red tomatoes
2 bell peppers
1 cucumber
1 clove garlic
1/4 small onion
7 mint leaves
4 tbsp olive oil
3 tbsp vinegar
1 tbsp salt
1 cup French bread

Wash and dice all vegetables. In a blender liquify all ingredients until all is very smooth. Pour into container and chill in the refrigerator for about 2 hours. It's very good served with hard boiled egg and croutons.

Pistachio Salad

1 pkg pistachio pudding
1 can crushed pineapple
1 (9oz) container Cool Whip
1/2 cup chopped nuts
1/2 bag mini marshmallows

Mix dry pudding mix with other ingredients. Refrigerate to set.

Manhattan Deli Salad

12oz rotini noodles
1 1/4 cup chopped olives
1 cup chopped green peppers
1/4 lb hard salami, cut into small pieces
1 tbsp capers
3/4 cup Italian dressing
1 small red onion, chopped
1/2 cup Parmesan cheese

Cook noodles. Add remaining ingredients and chill for 1 hour.

Sopaipillas

1 pkg dry yeast
1/4 cup warm water
1 1/2 cup scalded milk
4 cup flour
2 tsp salt
2 tsp baking powder
2 tsp sugar or honey
3 tbsp vegetable shortening or lard

Dissolve yeast in warm water. Add to scalded milk after milk has been cooled to room
temperature. In separate bowl, sift flour, salt and baking powder. Add sugar, milk, oil and dissolved yeast. Knead dough approximately 15 times. Let dough stand for 20 minutes. Divide dough into 4 parts. Roll out dough on floured board to 1/4 inch thickness. Cut into 3 inch squares. Heat shortening until hot (420* in electric skillet). Add a few squares at a time so fat stays hot and sopaipillas puff up and become hollow and golden brown. Hold under hot fat to make them puff up. Drain squares on absorbent towels.

Cornbread Cake

1 cup cornmeal
2 cup flour
3/4 cup sugar
2 eggs
1 sm can evaporated milk
1 1/4 cup water
3 tsp baking powder
1 tsp vanilla
Pinch of salt
3/4 cup margarine or butter

In large bowl, mix all ingredients until well blended. Bake in 9x13-inch greased pan
at 350* for 40 minutes.

Another PMS Cake

1 yellow cake mix
1 sm box reg chocolate pudding
3 eggs
1 cup oil
1 cup sour cream
1 lg bag of semi-sweet chocolate chips

Mix all ingredients together with blender, except chocolate chips. Pour 6-8 healthy, wooden spoonfuls into a greased angel food cake pan. Then sprinkle half of the chocolate chips over batter in angel food cake pan. Next pour the rest of batter into pan. Top with rest of chips. Bake at 350* for 50-60 minutes. Cool in pan until cake is almost cooled.

Kahlua

4 1/2 cup sugar
1 1/4 cup water
2 1/2 cup Yuban coffee (only this brand)
2 1/2 cup whole grain (190 proof) Everclear
1 tsp vanilla

Cook sugar and water until it forms a soft ball. Add 2 1/2 cups strong coffee.
Cool. Add alcohol and vanilla. Mix. Pour into bottles; cork. Let stand 2 weeks before serving.

*Note: Pour into small bottles and tie with a ribbon. Makes a great gift for house
warmings and at Christmas.

Banana Slush Punch

4 cup sugar
6 cup water
12oz can frozen orange juice
2 lemons, juiced
1 lg can pineapple juice
1 pkg frozen strawberries
5 bananas, mashed
4 qt 7-Up

Boil sugar and water; cool. Add fruit and juices. Freeze. Take out 1 1/2 - 2 hours before ready to serve. Add 4 quarts 7-Up. If making individual servings add 1/2 cup frozen mixture and fill with 7-Up.

Hobo Cookies

6 eggs
2 cup white sugar
2 cup brown sugar
1/2 tbsp white syrup
1/2 tsp vanilla
1 bag M&Ms
4 tsp soda
1 cup margarine
3 cup peanut butter
9 cup oatmeal
1 (12oz) bag chocolate chips
1 bag Reese's peanut butter chips

Mix in order given. Drop by ice cream scoop on cookie sheet. Bake at 350* for 12 minutes.
Let stay on cookie sheet for a few minutes after baking. Makes 10 dozen cookies.

Black-Eyed Pea Relish

Combine:
1/2 cup finely chopped onion
1/2 cup finely chopped green peppers
2 (14 oz) cans blackeye peas

In a jar combine:
1/4 cup mild vinegar
1/4 cup sugar
1/4 cup salad oil
1 tsp garlic juice
1/2 tsp seasoned salt
1/2 tsp hot sauce

Pour jar mixture over onion, peppers and peas. Chill overnight before serving.
Great with ripple-type chips

Schnitzel

3 pork chops
2 eggs, beaten
1 cup bread crumbs
1 tbsp flour
Salt & pepper to taste
Oil

Mix together crumbs, flour, salt and pepper. Salt and pepper the pork chops. Dip pork chops in eggs; then batter them in bread crumb and flour mixture. Brown each side of the pork chops in hot skillet with a little oil. Cook until juices of pork chops are clear. Serves 2.

Chicken Souffle

2 lb chicken, preferably thighs or breasts
1 very lg onion or 2 med onions
1 can tomato puree
2 tbsp lemon juice
1 tsp salt
3/4 tsp pepper
1 tsp turmeric
4 eggs
3-4 cups reserved chicken broth

Boil chicken, reserving broth. Remove skin, fat and bones. Chop chicken. Cut onion into thin slices and saute in oil in frying pan until very brown. In large bowl combine chicken, tomato puree, lemon juice, salt, pepper, turmeric, onions and eggs. Mix well. Add enough of the reserved chicken broth (approximately 3 1/2 cups) to make the chicken mixture the consistency of thin gravy. Pour into a large casserole dish and bake at 350* for 1 1/2 - 2 hours or until set and lightly browned on top.
Note: This dish will not rise like a traditional souffle.

Beef in Potato Shells

3 lg baking potatoes
1 tbsp margarine
1 lb ground beef
1 can whole tomatoes, undrained
1 env taco seasoning mix
1/2 cup shredded cheddar cheese
1/2 cup sour cream

Bake potatoes as normal. Heat oven to 475*. Cut each potato lengthwise into halves.
Scoop out potatoes, leaving a 1/4-inch shell. Brush outside and inside of shells with melted butter. Place shells on ungreased cookie sheet. Bake uncovered until edges are brown, 15 to 20 minutes. Brown ground beef in 10-inch skillet. Stir in tomatoes and seasoning mix. Break up tomatoes, simmer uncovered 20 minutes, stirring occasionally. Spoon mixture into shells and sprinkle with cheese. Heat until cheese is melted. Top each with dollop of sour cream.

Baked Omelet

10 eggs (or cholesterol-free egg substitute), beaten until light
1/2 cup flour
2 cups cottage cheese
1/2 cup oleo, melted
1/2 tsp salt
1 tsp baking powder
3/4 lb reduced-fat Monterey Jack cheese, grated
2 (4oz) cans green chilies or as desired

Mix ingredients and pour into a buttered 9x13 baking dish. Bake at 350* for 30 minutes. Serves 6-8.

Shrimp Mold

1 lg pkg cream cheese
1 can tomato soup
1 env plain gelatin
1 can cut up shrimp
8 black olives, sliced
1 cup mayonnaise
1/4 cup chopped onion
1/4 cup chopped celery

Slice up cream cheese into soup. Heat, stirring so it will not stick. Remove
from heat and add gelatin. Stir well. Add shrimp, olives, mayonnaise,
onion and celery. Mold. Chill. Serve with crackers.

Cumin-Scented Pickled Shrimp

2 lb med shrimp
1/2 cup distilled white vinegar
1/4 cup fresh lime juice (about 2 limes)
1/4 cup chopped fresh cilantro
2 tbsp molasses
1 tbsp ground cumin
1 garlic clove, minced
Salt and pepper to taste
1 ripe but firm avocado, peeled, pitted and cut in small dice
1 red bell pepper, seeded and cut into small dice
1/2 red onion, cut into small dice

In a large saucepan, bring 2 quarts of water to a boil. Add shrimp to boiling water and cook for 2 minutes or until it turns pink and flesh is opaque. Immediately drain and refresh under cold running water. Let cool slightly. Set aside. In a medium-size bowl, whisk together vinegar, lime juice, cilantro, molasses, cumin, garlic, salt and pepper. Add the shrimp and mix well to coat them with the marinade. Cover and refrigerate, stirring occasionally for at least 1 hour and up to 8 hours. Just prior to serving, mix in avocadoes, bell pepper and onion.

Baked Zucchini Appetizers

3 cups sliced zucchini
1/2 cup chopped onion
2 tbsp parsley
1/2 tsp oregano
1 clove garlic, crushed
1/2 cup vegetable oil
1 (4 oz) can green chili
1 cup Bisquick
1/2 cup Parmesan cheese
1/2 tsp salt
Dash of pepper
4 eggs, slightly beaten

Preheat oven to 350*. Grease 9x13 inch pan. Mix all ingredients together well.
Spread in pan. Bake until golden brown (about 25 minutes). Cut into squares and serve hot.

Lake Charles Dip

1/2 pt sour cream
1 tbsp mayonnaise
1 pkg Good Seasons Italian salad dressing mix
Juice of 1/2 lemon
Dash Tabasco sauce
1/2 cup red bell pepper, chopped
1/2 avocado, chopped

Mix all ingredients. Chill 2-3 hours before serving. Looks very pretty served in
hollowed out red cabbage or loaf of round bread.

Cottage Cheese Dip

1 lb sm curd cottage cheese
1 lg carrot, grated
1 sm onion, minced
1/4 cup Dijon mustard
3 tbsp sweet pickle relish
2 tbsp minced pimento
1 tsp dried minced parsley

Combine all ingredients together. Serve chilled.

Hominy Casserole

2 (15oz) cans hominy
2 (4oz) cans green chilies
1 (8oz) sour cream
1 (8oz) Monterey Jack cheese
1/2 onion, grated

Drain hominy and chilies, combine all ingredients in a buttered casserole dish. Bake
covered at 350* for 30 minutes or until cheese and onion are tender.

Garden Vegetable Pie

2 cup chopped fresh broccoli or sliced fresh cauliflowerets
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup shredded cheddar cheese
1 1/2 cup milk
3/4 cup Bisquick
3 eggs
1 tsp salt
1/4 tsp pepper

Preheat oven to 400*. Lightly grease pie plate. Heat 1 inch salted water to boiling, add broccoli, cover and cook about 5 minutes. Drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat milk, Bisquick, eggs, salt and pepper until smooth. Pour over broccoli in pie plate. Bake at 400* for about 35-40 minutes, until golden brown and knife inserted between the center and the edge comes out clean.

Broccoli Crunch

1 stick of margarine or butter (melted)
1/2 tube of Ritz or Townhouse crackers
1 pkg of frozen chopped broccoli
1/2 cup cheddar cheese
1 sm can thinly sliced water chestnuts

After cooking and draining broccoli, place in a baking dish. Add sliced water chestnuts, cheese and most of the butter. Stir ingredients until equally distributed. Crush crackers and sprinkle on top. Add rest of butter. Bake uncovered at 350* for 30 minutesor until mixture bubbles.

Jolif Rice

1 chicken or equal amount of boneless, skinless chicken breasts
2 tbsp oil
1 med onion
1 (16oz) can stewed tomatoes
1 1/4 cup chicken stock
1 bay leaf
1/2 tsp ginger, cinnamon and thyme
1/2 tsp salt
1/4 tsp cayenne
1 cup rice
1 tbsp parsley

Brown chicken in oil on both sides. Remove from pan and keep drippings. Add onion,
cook until tender, but not brown. Drain oil off. Replace chicken into skillet.
Add tomatoes, stock and rice; mix well. Add spices. Do not stir. Cover and simmer
20-30 minutes or until rice is tender. Sprinkle parsley on top and serve.

Orange Fluff

1 large can crushed pineapple
1 large box orange jello
2 cups buttermilk
1 small cool whip ( 8oz.)

Boil crushed pineapple with juice . ** DO NOT DRAIN ** When getting syrupy add jello and stir while boiling till blended well. Remove from stove and add buttermilk.
Mix well and pour into large bowl . Refridgerate for 30 minutes. Remove from fridgea nd add cool whip. Blend in jello mixture with blender, low speed. Put back in refridgerator till completely gelled. A light desert.. goes great with Peanut butter or Chochalate Chip cookies.

Mom's Green Jello

- 1 large box lime jello
- 1 small container cottage cheese ( large curd)
- 1 large can crushed pineapple
- 1 bottle marsherino cherries sliced

Boil 2 cups water. Dissolve jello with boiled water in bowl. ** DO NOT ADD ANY COLD
WATER ** Chill in refridgerator for 1/2 hour. Add pineapple with juice, cottage cheese, and cherries. Mix well. Make sure you mix to bottom of bowl. Put back in refridgerator overnight. Great treat anytime , goes good at barbecues and holiday parties.

Mocha Spice Cake

1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1 cup sour cream
1/2 cup water
1 tbsp instant coffee
1/2 tsp vanilla
1/2 cup butter
1 1/2 cups sugar
2 eggs
2 oz unsweetened chocolate, melted

Mix flour, soda, cinnamon, baking powder, and salt. Combine sour cream, water, coffee, and vanilla. Cream butter, then gradually beat in sugar. Add eggs one at a time, beating well after each. Mix in chocolate. Alternately add about a third of the flour mixture then half the sour cream mixture, ending with the flour mixture.

Pour into a greased and floured 13 by 9 inch pan. Bake at 350F for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes and then transfer to a rack. Sprinkle with confectioners sugar.

Double Espresso Brownies

Brownies:
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup hot water
1 tbsp instant espresso or coffee powder
1 cup sugar
1/2 cup butter
1 cup semi-sweet chocolate chips
3 eggs

Espresso Frosting:
1/2 cup whipping cream
1 tsp instant espresso or coffee powder
1 cup semi-sweet chocolate chips
1/2 cup sifted powdered sugar

Brownies: Combine flour, baking powder and salt in a small bowl. Heat water and espresso in a saucepan over low heat, stirring to dissolve. Add sugar and butter. Cook, stirring constantly, until mixture comes to boil. Remove from heat, stir in 1 cup chocolate chips until smooth. Add eggs, one at a time, stirring well after each addition. Stir in flour mixture and pour into a greased 9 inch square baking pan. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in the center comes out slightly sticky. Cool completely.

Frosting: Heat cream and espresso in small saucepan over low heat, stirring to dissolve espresso. Add chocolate chips, stirring until smooth. Remove from heat, stir in powdered sugar. Chill until frosting is of spreading consistency. Spread onto brownies.

Coconut Mousse

1 can of coconut milk(400 ml)
1 can of evaporated milk( Carnation 385 ml )
1 can of condensed milk( Nestle's 300 ml)
1 teaspoon full of vanilla essence or extract
1 1/2 table spoons unflavoured gelatine
1/2 cup hot water

Pour coconut milk, evaporated milk, condensed milk and vanilla essence into a bowl and mix well until smooth. Completely dissolve gelatine in hot water. Gradually pour Gelatine solution into other mixing well. Pour mixture into a shallow container and chill until firm.

Chocolatetown Pie

1/2 cup butter, softened
2 eggs beaten
2 tsp vanilla
1 cup sugar
1/2 cup flour
1 cup semi-sweet chocolate chips
1 cup chopped pecans or walnuts
1 unbaked 9-inch pie crust

Heat oven to 350F. In bowl, beat butter, add eggs and vanilla. Stir togther sugar and flour and add to butter mixture. Stir in the chocolate chips and nuts. Pour mixture into unbaked pie crust. Bake for 45 to 50 minutes until golden brown. Cool about an hour and serve warm. Can be garnished with whipped cream.

Chocolate Butterscotch Clusters

1 cup semi sweet chocolate chips
1 cup butterscotch flavored chips
2 tbsp creamy peanut butter
4 cups rice crispies

Line a baking sheet with waxed paper. In a double boiler, melt together the chocolate chips, butterscotch chips, and peanut butter. Add the rice crispies and stir until well coated. Drop by teaspoonfuls onto the waxed paper and cool until firm.

Banana Nut Brownies

1/2 cup butter, melted
1 cup sugar
3 tbsp cocoa
2 eggs, beaten slightly
1 tbsp milk
1 tsp vanilla
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1 cup mashed ripe bananas (2 1/2 to 3 medium)
1/2 cup chopped nuts

In a bowl, combine butter, sugar, and cocoa. Stir in eggs, milk, and vanilla. Blend in flour, baking powder and salt. Stir in bananas and nuts. Pour into a greased 9x9 inch square baking pan. Bake at 350F for 40 - 45 min.

Blood Sausage Candy

1 pound of milk chocolate
1 square of unsweetened chocolate
1 egg
1 teaspoon of vanilla
1 cup of chopped nuts, any kind will do
1 pound of powdered sugar, approximately

In double boiler melt chocolates together. In a little bowl beat the egg and than add to melted chocolates.
Add the teaspoon of vanilla, nuts, and powdered sugar. Mix in enough powdered sugar to make a soft, but not sticky dough. Hands work best in mixing in the powdered sugar.
Roll into logs, about an inch around. Place on wax paper on cookie sheets and refrigerate untill firm. Slice into thin slices. Freezes very well.
Makes a generous 2 pounds.
- Ruth Hoefs

Pom Koek (Belgian Coffee Cake)

Mix together dry ingredients
3 cups flour
1/2 cup sugar
1 t soda
1 t cinnamon
1/4 t cloves
1 t salt
Mix together
1 cup honey
1 cup hot coffee
1 egg
1/3 cup Mazola oil

Mix with dry ingredients, using a spoon. Bake in 9x4x2" pan Butter pan and put a piece of waxed paper in bottom so the cake will come out easily. Bake at 350F for 30 minutes. You cannot see when it is done; use a tooth pick to see if center is done. Serve with butter, sliced thinly.
- Margaret Dens Buytaert

Quarter Pound Waffles

1lb Margarine sticks at room temperature.
2 1/2 cups of sugar
4 cups of flour
6 to 12 eggs (the more eggs, the fluffier the waffle) at room temperature
vanilla to taste (I wish I could find the vanillated sugar they have in Belgium)
a pinch of salt

Cream together the sugar and the butter/margarine sticks. Separate the egg yolks from egg whites into a different bowl. Add the yolks to the creamy mixture and mix together. Add the flour, salt and vanilla and blend in. Beat the egg whites until they're very stiff. Fold into the dough.
Preheat your waffler, and spray with PAM. Put one spoonful in the middle of your iron and bake until gold. The dough will not be runny. The tecture should be less sticky than cookie dough however.
The wafflers might not register the right time, so you have to check.

Cabbage Pancakes

1 small cabbage
1 egg
2-3 tablespoons flour
salt
pepper
1 teaspoon mixed chopped parsley and dill
3 tablespoons lard or oil

Julienne the cabbage, rub some salt into it and scald with water. Drain well and grind. Then mix with egg, flour, parsley and dill, salt and pepper. Make pancakes from the mixture. Dredge with flour or bread crumbs and fry in hot lard.

Omelette with Apples

For one person:
2 eggs
4 oz grated apples
1 tablespoon sour cream
1 teaspoon butter
sugar

Beat the eggs, add sour cream and peeled and grated apples, mix and fry in the hot buttered pan. Serve hot with powdered sugar on top.

Radish Salad

3-4 bunches of radishes
1 hard boiled egg
2-3 tablespoons sour cream
salt

Wash and thinly slice the radishes. Sieve the yolk and mix with sour cream; pour onto the radishes. Add thinly sliced egg white, salt and mix well.

Zuchini Salad

3-4 zuchini
1 tablespoon oil
1 tablespoon vinegar
2 minced garlic cloves (to taste)
salt
some parsley and dill

Clean and wash the zuchini, then cut in medium sized pieces. Boil in salt water. When ready, drain, place in the salad bowl, pour oil, vinegar, garlic and 2-3 tablespoons from the boiling liquid. Garnish with some chopped parsley and dill.

Sweet Potato Pudding

2 ½ pounds sweet potatoes, boiled, drained and peeled
6 tablespoons unsalted butter or margarine, at room temperature
2 large eggs
¼ cup heavy cream
1 tablespoon brandy (optional)
½ teaspoon freshly grated lemon peel
¼ teaspoon each salt and pepper

Heat oven to 375 degrees. Grease a shallow 1 ½ quart baking dish. Break up potatoes and puree in a food processor or mash by hand with 5 tablespoons of the butter. Add eggs and remaining ingredients except 1 tablespoon butter; mix until well-blended. Spread evenly in baking dish; dot with remaining butter. Bake uncovered 30 to 35 minutes until top is lightly browned and puffed.

Orange Charlotte

3 envelopes unflavored gelatin
3/4 cup cold water
3/4 cup boiling water
1 1/2 cups orange juice
2 tablespoons lemon juice
1 1/2 teaspoons grated orange peel
1 1/2 cups sugar, divided
2 1/2 cups whipping cream
1/2 cup mandarin oranges
3 maraschino cherries

In a large bowl, combine gelatin and cold water; let stand for 10 minutes. Add boiling water; stir until gelatin dissolves. Add juices, orange peel and 3/4 cup sugar. Set bowl in ice water until mixture is syrupy, stirring occasionally. Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. When gelatin mixture begins to thicken, fold in whipped cream. Lightly coat a 9 inch spring form pan with nonstick cooking spray. Pour mixture into pan, chill overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries.

Yield: 10 to 12 servings.

Banana Brunch Punch

6 medium ripe bananas
12-ounce can frozen orange juice concentrate, thawed
6-ounce can frozen lemonade concentrate, thawed
3 cups warm water, divided
2 cups sugar, divided
46-ounce can pineapple juice
3 2-liter bottles lemon-lime soda
orange slices, optional
In a blender or food processor, blend bananas, orange juice and lemonade concentrates until smooth. Remove approximately 1/2 of mixture and set aside. Add 1 1/2 cups warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with reserved banana mixture, 1 1/2 cups warm water and 1 cup sugar; add to freezer container.

Cover and freeze until solid. One hour before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.

Yield: 80 4-ounce servings (10 quarts).

French Coconut Pie

3 eggs
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1 tablespoon lemon juice
1 teaspoon vanilla
3 1/2- ounce can flaked coconut
1 pie shell (9 inch deep dish), unbaked

Preheat oven to 350 degrees. Beat eggs in bowl with fork; stir in sugar, butter, lemon juice, vanilla and coconut. Pour into pie shell. Bake for about 45 minutes or until knife inserted in center, halfway between center and edge comes out clean. Cool.

Yield: 8 servings.

Broccoli Salad

1 bunch broccoli (cut into flowerets)
1 head cauliflower (cut into flowerets)
2 bunches green onions (diced and chopped)
1 cup real mayonnaise (nonfat if desired)
2 tablespoons red wine vinegar
1 tablespoon sugar (sugar substitute if desired)
Salt and pepper to taste
8 ounces cubed Monterey Jack cheese
4 ounces grated cheddar cheese
12-15 stuffed olives (cut in half)
1/3 cup imitation bacon bits (if desired)

Wash and prepare broccoli, cauliflower, and green onions. Set aside. Mix real mayonnaise, red wine vinegar, sugar, salt and pepper until smooth. Pour over vegetables. Add Monterey Jack cheese, cheddar cheese, olives, and bacon bits to vegetables. Toss well and chill for 12 hours.

Yield: 10 to 12 servings.

Calabazitas

1 cup water
5 cups sliced Mexican squash
1/2 cup diced onion
1/2 cup diced tomato
dash of salt and pepper
8-ounce can whole kernel sweet white corn
1 cup low-fat cheese

Pour one cup of water into a two quart pot. Add Mexican squash, onion, tomato, salt and pepper. Cover and bring to a boil. When squash is tender, turn off heat. Drain excess water. Mix in corn and cheese. Cover and put on low heat for 2 minutes so cheese can melt.

Yield: 6 servings.

Aloha Chicken Salad

20-ounce can pineapple chunks, drained (reserving 3 tablespoons heavy syrup)
3 cups diced, cooked chicken
1 cup chopped celery
1 cup seedless grapes
1/2 cup toasted slivered almonds
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teasppon pepper
1/2 cup light cream cheese
3/4 cup light mayonnaise

In a large bowl, combine pineapple, chicken, celery, grapes, almonds, lemon juice, salt, and pepper. In a small bowl, mix thoroughly soft light cream cheese, light mayonnaise, and reserved syrup. Fold into pineapple and chicken mixture.
Serving size: 3/4 cup

Yield: 6 servings