Tuesday, January 22, 2008

Cranberry Casserole

3 cups chopped apples
1 cup sugar
2 cups raw cranberries
1 1/3 cups oatmeal
1/3 cup flour
1 stick butter (melted)
1/2 cup brown sugar

Mix apples, sugar, and cranberries then spread in the bottom of a casserole dish. Mix the oatmeal, flour, butter, and brown sugar then spread over top of the cranberry mixture. Bake at 325 for one hour. Serve warm.

Banana Split Cake

2 cups graham cracker crumbs
1 stick butter (melted)
1 stick butter (softened)
2 cups powdered sugar
1 tsp. vanilla
2 eggs
6 bananas
1 large can crushed pineapple (drained)
1 large container of Cool Whip
1/2 cup chopped nuts (your choice)
1 small jar of dessert cherries

Mix the crumbs and the melted butter then press evenly to the bottom of a 9 X 13 X 2 glass dish or pan. Beat the sugar, vanilla, and softened butter together for 10 mins. Add the eggs one at a time, beating well after each. Spread this mixture over the crumb layer. Peel the bananas and slice in half lengthwise then place onto the creamed layer. Spoon the drained pineapple over the bananas. Cover with Cool Whip and sprinkle with the nuts. Chill at least 4 hours before cutting into 2 inch squares. Garnish each serving with a cherry.

Creamed Okra and Corn

1/4 cup butter
1 1/2 uncooked corn (cut from cob)
2 cups okra (cut in 1/2 inch slices)
1 tsp. salt
1/8 tsp. black pepper
1/2 cup light cream

Heat butter in a med. skillet. Add the corn and cook over low heat until brown. Stir in okra and cover, cook over very low heat 15 mins. Uncover, add salt, pepper, and cream. Cook slowly, stirring constantly until heated. Serve immediately.
serves 4

Old-Time Buttermilk Pie

Unbaked 9 inch pie shell
2/3 cup sugar
4 Tbsps. flour
1/4 tsp. salt
4 egg yokes
3 tsps. vanilla
2 cups buttermilk
1/4 cup melted butter
4 egg whites

Using a fork, blend together all of the ingredients except the egg whites until smooth. Beat the egg whites until they are stiff but not dry, then slowly beat in the yoke mixture. Turn into the pie shell and bake at 425 for 10 mins. then at 325 for 35 mins. Test by inserting a knife into the center, it should come out clean

Mayonnaise Biscuits

2 cups self-rising flour (sifted)
1 cup milk
2 Tbsps. mayonnaise

Grease a 12 muffin pan. Mix ingredients well and spoon evenly into the muffin tins. Bake at 425 for 18 to 20 mins. until done. (note) Biscuits do NOT taste like mayonnaise!!

Spoon Bread

5 Tbsps. butter
1 cup corn meal
1 tsp. salt
2 cups boiling water
1 cup cold buttermilk
4 eggs

Heat the oven to 425 and put butter into a glass baking dish (9 X 13) and place in oven to melt. Combine the corn meal, salt, and water and stir until smooth then let stand for 5 mins. Stir in the milk adding the eggs one at a time beating well between each egg. Add melted butter last then pour into hot baking dish and bake for 25 to 30 mins.

Molasses Pound Cake

1 cup shortening (melted)
1 cup brown sugar
1 cup molasses
1 cup cold coffee
3 eggs
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda
3 cups plain flour

Cream the sugar and shortening then add the molasses and coffee, mixing well. To this add the eggs, spices, salt and soda, mix well again. Add the flour a little at a time until well blended. Bake in a greased and floured tube pan at 350 for one hour.

Depression Cake

1/2 cup lard or vegetable shortening
2 cups sugar
1 cup cold water
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 Tbsp baking soda
4 1/2 cups plain flour

Mix all ingredients then add nuts if desired. Bake in a greased and floured loaf pan at 325 for 1 hour and 15 mins.

Stuffed Pork Chops

6 double pork chops
2 cups bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons minced parsley
1 teaspoon sage
1 tablespoon grated onion
3 tablespoons milk

Cut a pocket on the bone side of each chop. Combine next 7 ingredients and mix well. Stuff each chop with mixture. Brown chops in fat, season, add a little water and bake in moderate oven(350 F.) about 1 hour or until tender. SERVES 6.

Italian Beans Casserole

2 pounds Italian sausage, hot and/or sweet
2 onions, chopped
1 large can tomato puree
1 can tomato paste
2 cans red kidney beans
1/3 cup Parmesan cheese

Crumble sausage and saute with onions until done, but not crisp. Add remaining ingredients; simmer at least 20 minutes. Transfer to casserole, sprinkle with more cheese. Bake at 350 to heat.

Tater Tot Casserole

1/2 cup Onion, chopped
1 can Cream of Celery Soup, undiluted
1 lb Ground beef
1 16oz. package Tater Tots

Preheat oven to 400 degrees. Grease a shallow 2qt. baking dish. Brown onion and ground beef. Drain fat. Spread in baking dish. Pour soup over meat. Arrange Tater Tots over top, so that top is completely covered. Bake 35-40 minutes.

Chocolate Coconut Drops

2 squares (1 ounce each) unsweetened chocolate
1 can (15 ounces) sweetened condensed milk (not evaporated)
1/2 pound flaked coconut (about 2 cups)
1/2 cup chopped walnuts

Heat oven to 350. Melt chocolate in saucepan over low heat; remove from heat and stir in milk, coconut and walnuts. Drop mixture by teaspoonfuls onto ungreased baking sheet. Place in oven; turn off heat. Leave in oven about 15 minutes or untill candy has glazed appearance. While warm, remove from baking sheet. ABOUT 4 DOZEN CANDIES

Milky Way Cake

6 Regular-size Milky Way candy bars
2 Sticks (1 cup) butter or margarine
2 cups sugar
4 Eggs
2 1/2 cups All-purpose flour
1/2 teaspoon Baking soda
1 1/4 cups Buttermilk
1 teaspoon Vanilla
1 cup Chopped pecans

In heavy saucepan over low heat, melt candy bars with 1 stick of the butter, stirring frequently until smooth. Remove from heat and allow to cool.
Beat remaining stick of butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir together flour and baking soda and add to butter alternately with buttermilk, mixing just until dry ingredients are moistened. Blend in cooled Milky Way mixture, vanilla and nuts. Turn into greased and floured Bundt pan or 10-inch tube pan. Bake in 350 F. oven 1 hour and 20 minutes. (Top will be quite dark.)
Cool 10 minutes before removing from pan.

Almond Joy Cake

1(18.25 ounce)box fudge cake mix
1(12 ounce)can evaporated milk
2 1/2 cups white sugar
24 to 25 large marshmallows
14 ounces flaked coconut
1/2 cup butter or margarine
2 cups semisweet chocolate chips
3 ounces toasted almonds

Mix cake mix and bake as directed for one 9x13 cake.
In a saucepan combine 1/2 of the evaporated milk, and 1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add the marshmallows. Stir untill melted. Stir in the coconut. Pour mixture over the top of the baked cake.
In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add the butter and the chocolate chips. Stir untill melted. Mix in the toasted almonds. Pour mixture over top coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.
- Ann

Valentine Biscuits

2 cups plain flour
1 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1 1/2 teaspoons bicarbonate of soda
50 g butter or soy margarine
2/3 cup brown sugar
3 tablespoons golden syrup
2 tablespoons milk or soymilk

Line baking tray with baking paper.
Preheat oven to 160 degrees celcius.
Sift flour, spices and bicarb soda into a bowl.
Place butter, sugar and golden syrup in a saucepan and heat until the butter has melted.
Remove from heat and stir into the flour mixture with milk (more milk may be needed).
Mix top form a firm dough.
Knead the dough lightly on a floured pastry board.
Roll out to 1cm thickness.
Cut out with approprite cookie cutters.
Re-roll trimming and cut more shapes.
Place on baking tray.
Bake for 10mins until golden.
Leave on oven trays to cool and harden.
Ice with appropriate coloured icing sugar and nuts or various chocolates.

- Jessca #3

Avocado Muffins

1/4 cup margarine
1/4 cup sugar
1 egg
1 avocado pureed
1 cup toasted slivered almonds
1 cup milk

2 cups self-raising flour
lemon rind (optional)

Preheat oven to 400F and prepare pans. Cream butter and sugar and
beat in the egg. Blend in the avocado and milk and mix in the nuts.

Last add the flour and mix gently but thoroughly until the ingredients
are moistened and combined. Place in pans. Bake for 20-25 minutes.
Makes 10-12.

Applesauce Oatmeal Muffins

1 cup flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup brown sugar
1/4 cup oil
2/3 cup applesauce
3 tsp baking powder
1/2 tsp salt
3/4 cup rolled oats
1 egg
1/3 cup milk

Preheat oven to 375F, prepare pans. Mix dry ingredients well with
a fork. Beat egg, then add oil and milk, stir in applesauce. Add
the dry mix to the wet mix until just combined. Spoon into pans
and bake for 20 mins or until cooked.

Apple Cheese Muffins

1/2 cup margarine
1/2 cup sugar
2 eggs
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup rolled oats
2/3 cup grated sharp cheese
1/4 cup milk
1 cup apple pie filling, chopped apple or applesauce
1/2 cup nuts

Preheat oven to 375F, prepare pans. Cream margarine and sugar. Add
eggs and beat well. Sift flour, soda and salt and stir into creamed
mixture. Stir in oats, apple cheese and nuts, mixing well. Add milk
last. Spoon into pans and bake for 20-25 mins or until done. Makes
18 muffins.

Smarty Party Muffins

1/2 cup margarine
1/2 cup sugar
2 eggs
1 cup milk
1 cup smarties (M and M's)
2 1/2 cups self-raising flour

Preheat oven to 400F. It is best to use cup cake size pans for
these muffins, line with paper cases. Thoroughly blend the margarine
and sugar and beat in the eggs and milk. Quickly mix in the smarties
and then gently fold in the flour. Place in paper cases. Put an
extra smartie or two on top of each muffin before baking, to make
them look more colourful. Makes 36. Bake for 20 mins.

Chocolate Nut Cluster

2/3 cup butter
2 cups sugar
4 ounces unsweetened chocolate
2 eggs
1 teaspoon vanilla
1 cup flour
1 pound nuts

Soften butter, add sugar, and mix until blended. Stir in melted unsweetened chocolate. (I find that the easiest way is to unwrap the desired number of few squares, arrange them evenly on a small plate, and microwave on the lowest setting until the chocolate turns shiny and is just starting to lose its shape, somewhere around five minutes for the amount called for here, depending on the power of your microwave. That way it gets soft, but doesn't burn and isn't so hot that it'll start coagulating the batter if you add it to something that already has eggs in it. You can start it a little ahead of time because once softened like this, it'll stay soft for quite a while.)

Add eggs and vanilla, blend well, mix in flour. The batter should be quite thick at this point; fold in the nuts (walnuts, pecans, or whatever suits your fancy). Form into largish (just over an inch in diameter) globs and bake at 350 for about twelve minutes, until the surface is no longer shiny. Cool until cookies are crispy before removing from cookie sheet. These don't expand very much while baking, so they may be placed relatively close together on the baking sheet.

Eggless Mayonnaise

3 t. lemon juice
1/2 c. soy milk
1/4 t. salt
1/4 t. paprika
1/4 t. prepared mustard
6 t. vegetable oil

Put all the ingredients except the oil in a blender. Blend on
the lowest speed.
Gradually-literally one drop at a time-add the oil until the
mixture starts to thicken.
Continue blending until thickened and smooth. Transfer to a jar
and store in the refrigerator. Makes 3/4 c.

Barbeque Sauce

1 cup ketchup
1/2 cup water (less if you want it thicker)
2 tablespoons lemon juice
1 tablespoon brown sugar
1 1/2 teaspoons Worchestershire sauce
1 teaspoon vinegar
1/2 teaspoons dry mustard

Cook for ten minutes or until a gentle boil. Cool before using.

Old Woman's Pie Crust

2 c. flour
1/2 c. margarine
1 t. salt (optional)
1/2 c. water

Mix flour, margarine and salt (optional) together, adding water
as needed.
Separate dough into two balls. Roll one ball into a 9" pie
shell. Bake for 10-15 minutes at 400 for a half-baked pie
shell. Roll other ball into top crust.

Sweet Cabbage

1/2 red cabbage, shredded
1 apple, chopped
Small onion, chopped
1/2 c. water
1/2 c. raisins
1/2 t. cinnamon

Use a non-stick pan, if possible , and heat ingredients, stirring
occasionally, over medium-high heat for 10 minutes. Serves 4.

Garbanzo Bean Burgers

2 c. cooked garbanzo beans (chickpeas), mashed
1 stalk celery, finely chopped
1 carrot, finely chopped
1/4 small onion, minced
1/4 c. whole wheat flour
Salt (optional) and pepper to taste
2 t. oil

Mix the ingredients (except oil) in a bowl. form 6 flat patties.
Fry in oiled pan over medium-high heat until burgers are golden
brown on each side. Makes 6 burgers.

Pasta and Brie

1 or 2 clove(s) garlic
1/2 pound brie
fresh basil leaves
sun dried tomatoes
black olives
salt and pepper
olive oil

Prepare the tomatoes by chopping and boiling for a couple of minutes. While
pasta is cooking cut up the brie into small pieces, crush garlic and chop the
basil finely. Pour oil over cheese, mix in the rest of the ingredients and
finally, add the hot pasta. Stir and serve immediately.

Baba ghanoush

1 medium sized eggplant
1-2 cloves garlic
3 Tbs tahini
3-4 Tbs lemon juice
1/2 tsp. salt
1 Tbs minced parsley

Pre-heat broiler. Prick eggplant with a fork, place on foil-lined baking tray
and broil. When skin gets charred, turn 1/4 of a turn, continue till all is
charred and inside is soft and mushy. Peel away charred skin. Rinse quickly to
remove any charred bits, pat dry. In a processor, combine everything but the
parsley. Blend until smooth.

Wednesday, January 16, 2008

Crescent Roll Pizza Disapearing Acts

pizza sauce - 1 can or jar
2 pkgs. crescent rolls
1 T. minced onion
1/4 tsp. minced garlic,
1/2 tsp. Italian seasoning
2 cups grated Mozzarella cheese

Mix the pizza sauce, onion, garlic and Italian seasoning together. Let the mixture stand for about 10 minutes. Divide the crescent roll dough into pieces. Place the individual pieces on an ungreased cookie sheet. Spread 1 tablespoon of the pizza sauce mixture on each piece of dough. Sprinkle with mozzarella cheese. Roll up from the large end to the small end. Bake in a preheated oven at 375º for 15 minutes.

Cara Mia Chicken

Chicken parts of your choice - skinless -- boneless
1 jar marinated artichoke hearts
1 can diced tomatoes - do not drain -- (28 oz)
2 cloves garlic - minced
1/2 tablespoon salt
1/2 tablespoon oregano
1/2 tablespoon basil
1/2 tablespoon pepper
1 pound fresh mushrooms - quartered
1/2 cup dry red wine

Season chicken with seasoned salt and garlic powder. Place in pan and bake UNCOVERED for 1/2 hour. Combine tomatoes, artichokes, garlic, mushrooms, all spices and red wine. Pour over chicken, cover and bake at 350 degrees for 1 hour. Serve garnished with chopped fresh parsley.

Old English Cucumber Salad

1 large english cucumber
1 tablespoon lemon juice
4 tablespoons cream
1 teaspoon grated cheese ( parmesan)
1 teaspoon dill -- roughly chopped
salt and pepper

Wash and peel cucumber. Cut into very thin slices. Mix together lemon juice, cream, cheese, a dash of salt and pepper (according to taste). Add cucumber slices and toss in cream sauce. Arrange in a serving plate and garnish with chopped dill.

Baked Turnip Puff

1 1/2 cups hot mashed white potatoes
1 1/2 cups hot mashed turnips or rutabagas
1 1/2 teaspoons salt
2 tablespoons butter
1/8 teaspoon pepper
1 egg -- well beaten
2 tablespoons minced onion

Heat oven to 400 degrees. Combine all ingredients. Bake in greased 1 qt. casserole for 30 minutes

Roasted Mustard Potatoes

Vegetable oil cooking spray
2 tablespoons Dijon mustard
1 teaspoons Paprika
1/2 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1/8 teaspoon Cayenne Pepper
8 Red potatoes

Preheat the oven to 400 degrees. Spray a roasting pan 3 times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder and cayenne pepper in a large bowl. Whisk to blend. Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes in the prepared roasting pan, leaving a little space between them. Bake for 45 minutes to 1 hour, until the potatoes are fork tender.

Butterscotch Yams

6 medium yams -- cooked (but not to mushy stage), peeled, sliced/quartered
1/2 cup light or dark Karo syrup
1/2 cup firmly packed brown sugar
1/4 cup heavy cream or half-n-half
2 tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons cinnamon

Arrange yams in a single layer in 9x13 baking dish. Combine remaining ingredients in saucepan and bring to a boil. Stirring constantly, boil 5 minutes. Pour over yams. Bake 25-30 minutes at 325 degrees, basting occastionally, until glazed.

Vegetarian Potato Lasagna

2 large potatoes (10 oz each) -- sliced paper-thin
1 cup broccoli stems and florets -- chopped
1 cup nonfat ricotta cheese
1 teaspoon dried parsley
1 teaspoon dried oregano
3 3/4 ounces mozzarella cheese, part skim milk -- shredded
3/4 ounce Parmesan cheese -- grated

Preheat oven to 400 oF. Spray an 8x8" baking dish with nonstick cooking spray. Place potatoes in a large bowl of cold water and set aside. In large bowl, combine the broccoli, ricotta cheese, parsley and oregano; stir until well blended. Thoroughly drain the potatoes in colander; arrange one third of the potatoes in a single layer in prepared baking dish. Top with half of the ricotta cheese mixture, then sprinkle evenly with half of the mozzarella cheese. Repeat with another third of the potatoes; sprinkle evenly with the Parmesan cheese. Cover with foil and bake 1 hour; uncover and continue baking for another 15 minutes or until crisp-edged and bubbly. Let stand 5 minutes before slicing.

Seafood Lasagna

6 lasagna noodles
1 can Italian-style tomato sauce -- (15 oz.)

1 8 oz.pkg. crab meat
1 cup ricotta cheese
1/4 cup Parmesan cheese -- grated
1 egg
1 tablespoon parsley flakes
1/4 teaspoon onion powder

Cook noodles according to package directions. Rinse in cold water; drain well. Thoroughly combine filling ingredients with fork. Spread 1/3 cup filling on each noodle. Roll tightly; place seam-side down in a 9-inch square baking pan. Pour sauce over roll ups. Bake covered in 375°F oven 30 minutes.

Cheese and Onion Bread

1 cup milk -- scalded
1/4 cup butter
1/4 cup sugar
2 teaspoons salt
1 package yeast (2 1/4 tsp)
1 cup sour-dough-starter
2 cups cheddar cheese, shredded
1 tablespoon dried onions
1 teaspoon cumin powder
5 cups bread flour(or more)

Scald the milk, then add the butter to it and let cool down. Put the milk and butter into a large bowl. Add the yeast, sugar, salt, onion and cumin. Beat together well. Mix in the cheese, add flour one cup at a time and beat well. Keep adding flour until mixture pulls away from the sides of the bowl. Knead for about 10 minutes until elasticey and smooth. Put into a greased bowl and let rise in the oven with the lite on until doubled. Punch down and divide into four. Let rest on counter covered for 10 minutes. Shape into loaves and let rise again until double. If you like, brush with melted butter and sprinkle with parmesan cheese just before baking. Bake at 350* until golden brown.

Potato Refrigerator Bread

1 pkg yeast
1 1/2 cups warm water
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes -- I use instant
7 cups all-purpose flour -- more or less

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl ;turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use.
(Dough can be kept up to 5 days in refrigerator. Keep covered.)
Punch down dough; divide into 4 parts. . Let rise for 1 1/2 hours before baking. Heat oven to 400 degrees.Bake rolls 15 to 25 minutes
- DeeDee

Cheese Kugah

2 eggs
1 cup lard
1 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
3 cups flour
1 teaspoon vanilla
Filling (triple for pastry above)
2 eggs -- well beaten
1 cup cottage cheese
1/2 cup sugar
2 tablespoons flour
1/2 cup sour cream

Mix eggs, lard, salt and vanilla together. Add milk, baking powder and flour. Mix as you would a pie dough. Makes 6 shells.
Mix all together well. Put into prepared shells and sprinkle with cinnamon. Bake for 30 minutes at 350*

Rhubarb Streusel Pie

2 tablespoons butter -- firm
1/2 cup bisquick
1/4 cup brown sugar -- packed
1/4 cup chopped nuts
2 cups rhubarb
3/4 cup milk
2 eggs
1 cup sugar
1/2 cup bisquick
2 tablespoons butter -- softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingrediants until smooth. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts.

Minestrone Soup

1 pound flank steak -- cut 1/2 inch thick
1 tablespoon Italian seasoning
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup onion -- chopped
1 clove garlic -- minced
1 can tomato sauce
1 can beef broth
3 cups water
1 bay leaf 1 can stewed Italian style stewed tomatoes
1 small zucchini -- cut lengthwise, sliced
1/2 cup celery -- chopped
2 tablespoons parsley -- chopped
16 ounces vegetables, frozen, mixed
1/4 cup elbow macaroni -- uncooked
1 can kidney beans -- undrained
parmesan cheese -- grated

Cut beef steak into 1" pieces. Sprinkle with Italian seasoning and pepper. Heat oil. Add steak; cook and stir until evenly browned. Stir in onion and garlic; continue cooking for 3 minutes. Add tomato sauce, broth, water, and bay leaf. Bring to a boil; reduce heat and add tomatoes, zucchini, celery, parsley, mixed vegetables, and noodles.
Cover and simmer 1 - 1/2 hours or until beef is tender, stirring occasionally. Ten minutes before serving, add kidney beans. Remove bay leaf. Sprinkle each serving with parmesan cheese
- DeeDee

Bean and Steak Soup

1 cup lima beans -- dried
1 rib steak
1 tablespoon oil
2 onions
3 cloves garlic -- diced
4 carrots -- diced
2 stalks celery -- sliced
5 cups cabbage -- chopped fine
3 potatoes -- diced
1/4 cup parsley -- fresh and chopped
2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon cloves
1 teaspoon thyme leaves
1 can beef broth
6 cups water
1 can tomatoes

Soak the beans overnight. Brown the steak well, remove from soup pot. Add the onions and garlic and cook for a few minutes. Add the cabbage, celery, carrots, tomatoes, water, beef broth and the spices. Put the steak back into soup mixture and simmer for 1 1/2 hours.
Meanwhile cook the beans in a seperate pot for 1/2 hour and drain. Add the potatoes, beans and the parsley to soup. Remove the steak and cut into small pieces and put back into the soup and simmer for another 45 minutes.

Stuffed Jalapeno Peppers

1 pt. whole jalapeno peppers
1 (8 oz.) pkg. cream cheese
1/2 cup shredded Cheddar cheese
1/2teaspoon Tabasco sauce
1 tablespoon garlic powder
1 small minced onion
1 small jar pimentos
1 can shrimp

Slice jalapenos long-wise and clean out seeds. Place in baking dish.
Next, combine cream cheese, Cheddar cheese, Tabasco sauce, garlic powder, onion and shrimp
over low heat until creamy.
Add drained shrimp; mix thoroughly.
Fill each pepper half with mixture and top with pimento slice. Bake on
325 degrees for 10 to 15 minutes. Serve hot.

Olive Bread

1 package yeast
2 teaspoons sugar
1/2 cup warm water
3 cups bread flour -- divided
1/2 cup cornmeal
3/4 cup yogurt -- plain, fat free
1/2 cup green olives -- chopped
1 tablespoon olive oil
1 teaspoon dried rosemary
3/4 teaspoon salt
cooking spray

Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Combine yeast mixture, 1 1/2 cups flour, cornmeal, yogurt, olives, oil, rosemary, and salt in a large bowl. Beat at medium speed of a mixer until blended. Add 1 1/2 cups flour; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85"), free from drafts, 1 hour or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface.
Let rest 5 minutes. Knead lightly. Roll into a 14 x 7-inch rectangle. Roll up starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk. Preheat oven to 375°F. Uncover dough; bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.
- DeeDee

Sourdough Honey Whole Wheat Bread

1 package Active Dry Yeast
1 cup Warm Water
1 teaspoon Salt
2/3 cup Sourdough Starter
1/2 cup Honey
1 1/2 tablespoons Shortening
4 cups Whole Wheat Flour

Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt & shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface & place in a greased bowl. Cover & let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down & roll into tight loaf. Grease & place in bread pan. Let double in pan & bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, & it sounds hollow when thumped.

Fresh Peach Muffins

1 cup chopped peaches
1 egg -- beaten
1 cup milk
1/4 cup melted shortening
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon lemon juice
1/4 teaspoon vanilla
2 cups sifted flour
3 teaspoons baking powder

Blend egg and milk. Add shortening, sugar, salt, cinnamon, lemon juice and vanilla. Sift flour and baking powder; fold together until just mixed. Fold in 1 cup chopped peaches. Fill greased muffin tins 2/3 full. Bake at 375* degrees for about 20 minutes.

Friday, January 4, 2008


1 3/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
2 egg whites
1/2 cup applesauce
1 3/4 cups milk
2 egg yolks

Beat egg whites until stiff peaks form.
Mix all other ingredients and fold in egg whites.

Chow-Chow Pancakes

2 eggs, beaten
1 cup shredded potatoes
1 cup shredded zucchini or crookneck yellow squash (OR half and half of each)
1/2 cup shredded carrots
1/4 cup shredded onions
1/4 cup minced red sweet bell peppers or green bell peppers
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon ground red pepper
1/4 teaspoon Worcestershire sauce
1 cup applesauce (For Applesauce Topping) (optional)
2 teaspoons prepared horseradish (For Applesauce Topping)
1 (8 ounce) container sour cream (For Sour Cream Topping) (optional)
2 teaspoons Dijon mustard (For Sour Cream Topping)

In medium mixing bowl, combine all ingredients for pancakes and mix well.
(Do not include the optional topping ingredients.) Over medium heat, prepare an oiled griddle or large frying pan.
Spoon 1/4 cup of mixture onto hot, oiled griddle.
Flatten with spatula to about 1/4 inch thickness.
Repeat with remaining mixture, cooking a few pancakes at a time for about 3 minutes per side or till golden.
Remove; keep pancakes warm in a single layer on a baking sheet in a warm oven while cooking the remainder.
These pancakes are delicious plain, but desired toppings may be used.
For Applesauce Topping: Combine applesauce and horseradish in a small saucepan and heat through.
For Sour Cream Topping: Stir sour cream and dijon mustard together and combine well.

- Susie in Texas

Mcdonald's Pancakes

2/3 cup 7-up
1 egg
1 tablespoon sugar
1 tablespoon oil
1 1/2 cups biscuit mix

Put all ingredients into a blender.
Blend on high speed a few seconds until smooth.
Let stand 10 minutes before using 1/4 cup batter for each pancake on hot, oiled griddle, browning each side. Makes 8 to 10 pancakes.


Dry Ingredients:
1 cup flour
1 tablespoon baking powder
3 tablespoons sugar
1/4 teaspoon salt
Wet Ingredients:
2 tablespoons oil
1 egg
1 cup milk
For the griddle:
1 tablespoon butter

Preheat griddle to 250°F.
Stir together the flour, baking powder, sugar and salt.
Whisk together the oil, egg, and milk.
Stir the wet ingredients into the dry.
Prep the griddle with butter, then scoop or pour on the pancake batter to desired size. If desired, this is the time to add blueberries.
Flip the pancakes once they are firm enough to do so - they will have a nice light golden brown colour on the bottom.

Beet Green Gratin

1 tablespoon butter
12 ounces sliced mushrooms
2 garlic cloves, minced
1 lb beet leaves (well washed and picked over)
kosher salt
fresh ground black pepper
4 egg yolks, beaten
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 teaspoon salt
3/4 cup crumbled crackers

Preheat the oven to 375ºF. Lightly oil a 9x11-inch baking dish. Melt the butter in a saucepan. Add the mushrooms and garlic and sweat (saute until moist).
Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper; set aside. In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt.

Combine with the greens mixture and put into prepared baking dish.
Top with the crumbled crackers. Bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

Raw Beet and Carrot Salad

1 lb raw beets, peeled & shredded
1 lb raw carrots, peeled & shredded
1/4 cup fresh orange juice
1/2 teaspoon ground cinnamon (or to taste)
1/4 teaspoon allspice
1 teaspoon sugar

Whisk together juice, cinnamon, allspice and sweetener.
In a bowl combine shredded carrots and beets.
Pour over juice-mixture and mix well.
Cover and refrigerate 30 minute before serving.

French Dressing

1 cup olive oil
1/3 cup chili sauce
1/3 cup dark brown sugar
1 teaspoon paprika
1/3 cup tarragon vinegar
1 lemon, juice of
1/3 cup chopped onions
salt (for seasoning)
freshly ground black pepper

Put all the ingredients in a blender and pulse to blend in a smooth paste.
Season with salt and pepper.
Fill up in a clean bottle and refrigerate for 1 hour before using.

Cream of Parsnip and Apple Soup

2 tablespoons butter
1 lb parsnips, thinly sliced
1 lb apples, peeled, cored, & sliced
1 onion, diced
1 teaspoon brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cardamom seeds
1/2 teaspoon cinnamon
2 garlic cloves, minced
4 cups chicken stock
1/2-1 cup cream
salt and pepper

Melt the butter, add the parsnips, apples, onions and sugar.
Sauté till soft. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed.
Cover and simmer gently for 20 minutes, until the parsnips are tender.
Taste for seasoning. Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil. Garnish with parsley.

Parsnip Salad

1 1/2 cups parsnips, grated
1/2 cup celery, chopped
1/4 cup green peppers, chopped
1/2 teaspoon parsley flakes
1/3 cup mayonnaise
1 tablespoon salad oil
1 tablespoon vinegar
1 teaspoon lemon juice
1/2 teaspoon salt

Combine parsnip, celery, green pepper and parsley in bowl.
Mix mayonnaise, salad oil, vinegar, lemon juice and salt together in measuring cup or bowl. Pour over parsnip mixture. Toss lightly. Serve.

Parsnip Fritters

2 cups mashed cooked parsnips
2 tablespoons flour
2 eggs, unbeaten
1/2 teaspoon salt

Beat all ingredients together well.
Drop by spoonfuls into heated butter or margarine, and brown quickly on both sides.

Crock Pot Pasta Fajioli

1 lb sweet Italian turkey sausage (bulk or removed from casings)
1 medium onion, diced small
1 cup dried great northern beans or cranberry beans
3 large carrots, sliced 1/4 inch thick
2 cups small shell pasta
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
3-4 cups vegetable broth
2 beef bouillon cubes
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon dried parsley
freshly grated parmesan cheese (to garnish)

Soak beans overnight. In the morning (or do this step the night before) brown the turkey sausage and the diced onion. Drain and rinse and put in the crock pot.
Add the broth, beans, carrot, herbs, salt& pepper and crushed tomatoes.
Cook on low for 9 hours. Half hour before you think it is done, bring a pot of water to boil and cook the pasta to al dente. Drain and rinse to cut down on the starch in your soup. Stir the tomato paste into the crock pot and then fold in the pasta.
Cook for another 1/2 hour.

Pasta Ya Ya

4 tablespoons butter
4 garlic cloves
1/2 cup chopped green onions
4 skinless boneless chicken breast halves, diced
3/4 lb pork sausage, cooked and drained
2 cups chicken stock
4 tablespoons cajun seasoning
1 lb pasta, cooked
1 cup heavy cream

In a large skillet, melt butter and saute garlic and green onions for 1 minute.
Add chicken and cook until chicken begins to turn white.
add sausage, chicken stock and pasta.
Simmer for 2 minutes.
Add cream and reduce for 1 min.
Add the spice mix and stir well.

Meatloaf Ravioli

For the Ravioli:
1 (10 ounce) package wonton wrappers (or any pasta shell)
1/2 lb ground sirloin
1/2 lb ground pork
1 egg
1/2 cup oatmeal
1 teaspoon garlic powder
1/2 teaspoon salt and pepper, each
1 green bell pepper, chopped

For the sauce:
1 (28 ounce) can whole tomatoes
2 garlic cloves
1 (15 ounce) can tomato sauce
3 fresh basil leaves
3 tablespoons sugar
2 teaspoons cider vinegar
salt and pepper

Mix all the sauce ingredients and let simmer while you work on the ravioli.
Salt a pot of water and then turn to high so it can boil.
While you are wating for it to boil, mix all the meatloaf ingredients other than wonton wrappers.
Take a sheet of wonton a put about a tablespoon or less of the mixture inches.
Wet the edges around the wonton with water and then fold into a triangle.
Using a fork seal the edges of the ravioli and it also adds a design.Repeat with all.
Once the water begins to boil, add the wontons and cook till the wonton shell is done and so is the beef. Then in a small pan with butter or oil, fry them to give them a crispy outside but make sure they dont stick!

Oven-Braised Teal

6 teal duck breasts, deboned/halved
6 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1/2 cup wine, sherry
2 cans button mushrooms
1/4 cup parsley, minced
salt & pepper

Season teal breast halves with salt and pepper. Melt butter in a black iron pot and brown breast halves. Remove to baking dish. Add flour to butter in pot, stirring well. Brown a little or not, your taste.

Slowly add chicken broth and sherry. Season to taste. Blend well and pour over teal.
Add mushrooms and parsley. Bake at 350 degrees for 1 hour in a covered baking dish.

- Iowahorse

Low Carb Creamy Seafood Casserole

1 1/2 cups heavy cream
1/4 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
3 teaspoons worcestershire sauce
2 tablespoons parmesan cheese
1/8 teaspoon nutmeg
1/8 teaspoon paprika
1 lb fish, cut in bite size pieces
1 lb shrimp

Heat cream in a saucepan, but do not boil.
Add all other ingredients, except for fish and shrimp.
Melt thoroughly.
Put fish in a 9x13-inch baking dish and then shrimp.
Pour sauce over top and bake at 350 for 30 minutes, or until done.

Low carb cilantro tortillas

1/2 cup almond flour
1/2 cup wheat gluten flour
1 cup powdered soy protein concentrate
3 tablespoons lard (not butter/margarine)
1 teaspoon salt
1/2 cup chopped cilantro
1 cup water

Mix all flours, protein powder and salt.
Cut in lard with pastry cutter.
Mix in cilantro.
Add water a little at a time mixing well after each.
Form into a ball, cover and let rest 30 minutes.
Form into 16 balls.
Roll out between 2 sheets of waxed paper roll out tortilla thin.
Fry in nonstick dry skillet until browned on both sides.
Store between damp paper towels until all are done.
- jan007

Low-Carb Cheesecake

3 (8 ounce) packages cream cheese
3 eggs
25 (1 g) packets Splenda sugar substitute
1 tablespoon vanilla extract
1 teaspoon almond extract

Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
Pour into a greased pie pan.
Bake for 35 minutes at 350°F or until cracked and golden brown.

Smoked Pepper and Butter Bean Vegetarian Sausages

1 tablespoon sunflower oil
1 red pepper, deseeded and finely chopped
1 yellow pepper, deseeded and finely chopped
2 garlic, cloves crushed
2 teaspoons pimientos (Spanish smoked paprika)
1 (410 g) can butter beans, drained and rinsed
3-4 tablespoons tahini
75 g fresh white breadcrumbs
sunflower oil, for shallow frying

Heat the oil in a large frying pan and fry the diced peppers over a high heat for 5 minutes. Reduce the heat, add the garlic and fry for a further 2 minutes.
Stir in the pimenton and cook for 1 minute. Remove from heat and allow to cool.
Place the butter beans in a large bowl and mash roughly.
Add the cooled pepper mixture along with the tahini and white bread crumbs, season well and then combine thoroughly. Divide mixture into eight balls and using wet hands, roll each into a sausage measuring about 10cm long.
Clean the frying pan, pour in 1cm of sunflower oil and place over a moderate heat.
Add the sausages and cook for 10 minutes, turning often, until heated through and golden brown.

Vegetarian Chilled Yellow Tomato Soup

1 tablespoon olive oil, plus 1 teaspoon
2 large onions, chopped
3 1/2 lbs yellow tomatoes, chopped,8 cups
freshly ground black pepper
1 ripe avocado
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon chopped shallots
1/3 cup seeded and diced ripe tomatoes
1/3 cup yellow pear tomatoes, halved
2 small tomatillos, husked and diced

In a large saucepan, heat 1 tablespoon oil over medium heat.
Add onions and cook, covered, stirring occasionally until translucent, 4 to 5 minutes. Add chopped yellow tomatoes; cook, uncovered, until pulpy, about 20 minutes. In a blender or food processor, puree tomato mixture in 2 batches.
Press through a fine sieve into a large bowl, discarding skins and seeds.
Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours or overnight. Just before serving, peel and pit avocado.
In a small bowl, mash avocado, chopped cilantro, lime juice and shallot into a coarse puree. Season with salt and pepper.
In another small bowl, toss red tomato, yellow pear tomatoes and tomatillos with remaining 1 teaspoon oil. To serve, ladle soup into 6 chilled soup plates.
Place a scoop of avocado puree in the center and surround with some of the tomato mixture.

Vegetarian Cashew and Carrot Soup

3 tablespoons vegetable stock
1 1/2 pints vegetable stock
1 lb carrots
8 ounces potatoes
1 medium onion
4 ounces cashews
2 1/2 tablespoons coriander

ROUGH CUT carrots, onion and potato (can peel the skin).
In large pot, heat the pot, then add 3 Tablespoons vegetable stock.
ADD carrots, onion and potatoes and stir fry for about 5 minutes (until onion is soft).
Add 1 1/2 pints vegetable stock and cover for 25 minutes.
Place cashews in dry frypan; constantly stirring until slightly brown.
ALLOW soup and cashews to cool and place both through a food processor or blender.

- mickeydownunder

Vegetarian Pasta E Fagioli

2 tablespoons olive oil
1 small white onion, chopped
3 garlic cloves, minced
2 (19 ounce) cans cannellini beans, undrained
1 (26 ounce) jar cheese pasta sauce
1 1/2 lbs veggie crumbles, i use boca brand (equivalent to 1-1/2 lbs ground beef)
1/2-3/4 cup grated pecorino romano cheese
12 ounces ditalini, reserving liquid, cooked according to package directions or shell pasta, reserving liquid, cooked accoding to package directions

Saute onion in oil in large pot until soft.
Add garlic and saute few more minutes.
Add beans with their liquid.
Add jarred pasta sauce and simmer while cooking pasta.
When pasta is done, add Boca Crumbles to sauce & bean mixture then add drained pasta and cheese, reserving pasta cooking liquid.
Let sit for a half an hour and add reserved pasta cooking liquid to thin to desired consitstency. Will get better and thicker as it sits. Serve with more cheese for garnish.

Vegetarian Low Cal/ Low Carb Stuffed Tomato

1 tomato
1/4 cup frozen chopped spinach
1/4 cup veggie crumbles
1 teaspoon chopped onions

Cut tomato in half and carefully cut out pulp to save.
Chop tomato pulp and onion.
Mix semi-thawed crumbles, spinach, tomato, and onion, plus any spices you'd like.
Place tomato in sprayed pan and stuff with mixture, surround with any leftover mixture.
Spray with cooking spray and place in 350 degree oven.
Bake for about 45 minutes checking and repraying every 25 minutes.

Tuesday, January 1, 2008

Pork & Hominy in Red Chiles Soup/Stew

1 lb lean pork loin, trimmed and cut into 1 inch cubes
1/4 teaspoon salt
4 cups water
4 dried ancho chiles
4-5 garlic cloves
1 1/2 teaspoons dried oregano
1 large yellow onion, diced
1 tablespoon vegetable oil
2 cups hominy, drained
3 cups chicken broth
corn tortilla chips (optional for garnish)
diced avocados (optional for garnish)
sliced radishes (optional for garnish)
lime wedges (optional for garnish)

In a medium-large saucepan, add the water, salt and cubd pork. Bring liquid to a boil, then reduce to a simmer. Cook pork about 20 minuts, until it is just tender. Remove pork from water using a slotted spoon. Cover pork with a damp cloth over a bowl to keep moist.
In the same water used to cook the pork, add the ancho chiles. Remove from hat and allow the peppers to soak for 20 minutes. Transfer the softened chiles and liquid to a food processor or blender. Add garlic and oregano and process until smooth.
In the same saucepan used earlier, add the oil and saute the chopped onions, stirring often until the onions are soft and lightly browned, about 10 minutes.
Stir in the hominy, and the pureed peppers. Add chicken broth as needed to get the soup to reach the desired consistency or just a bit thinner than desired.
Stir in the reserved pork, and bring soup to a boil. Reduce heat to a simmer and cook until the pork cubes are tender, about 30 minutes. Taste and adjust seasonings as desired.
Laddle soup into bowls and allow diners to add condiments as desired.

- justcallmetoni

Never Fail, Never Watch Beef Stew (Crock Pot)

4-5 potatoes, peeled and cut in halves
1-2 carrot, scraped and cut in strips
1-2 lb stewing beef
1 cup flour
2-3 tablespoons oil
1 onion, sliced
1/2 cup water
1 (16 ounce) can tomatoes or V8 vegetable juice
2 teaspoons salt
1 dash pepper

Place oil in pan to heat, while dredging beef in flour.
Lightly brown the beef on all sides.
Place all ingredients in crock pot in exact order: potatoes, carrots, beef, onion, salt¸ and pepper, tomatoes or juice, and water.
Never stir it until it is DONE.
Cover and cook on high for 4 hours, or on low if you will be gone 8-9 hours.

- Shirl (J) 831

Garlic Soup

8 cloves garlic, peeled and mashed
1 tablespoon olive oil
2 quarts chicken broth or vegetable broth
fresh ground pepper (to your taste)
1/2 teaspoon thyme
1/2 teaspoon sage (or 2 leaves fresh)
1 bay leaf
1/2 cup dry white wine (optional)
1 pinch rosemary
1/2 cup light cream
3 egg yolks, beaten
6-8 slices of toasted Italian bread or French bread
1/2 cup freshly grated parmesan cheese or romano cheese

Saute garlic in oil until slightly browned.
Heat broth and wine until hot but not boiling.
Add garlic, oil, spices and herbs, cover and simmer for 1 hour.
Remove bay leaf from pot and puree soup.
Return pureed soup to pot and continue simmering.
Add cream to egg yolks, then add a bit of soup and mix well.
Add egg mixture to the pot and simmer for about 5 minutes or until heated through.
Place a toast slice in each bowl, ladle soup over toast slice and sprinkle with cheese.

Asparagus Soup

2 cups water
1 stalk celery
1 (19 ounce) can white navy beans
1 1/2 lbs asparagus
1/2 teaspoon fennel seeds
1/4 teaspoon celery seeds
1 teaspoon dried dill or 1 tablespoon fresh dill weed
1/2 teaspoon salt
1/2 teaspoon green peppercorns, lightly crushed
1 cup light cream

Wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. Heat to a simmer.
Wash the asparagus, and snap off both the tough ends and the tips. Grind the spices and add them to the soup. Add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. Reserve the tips.
Remove the tough stem ends from the soup and discard. Puree the soup thoroughly in a blender. The soup may be made ahead up to this point; it should keep in the fridge for 24 hours.
To serve, add the cream (if using) and reheat the soup gently. Steam the reserved tips separately until tender.
Serve the soup garnished with the steamed tips.

Basil Pesto

1 1/2 cups basil
2-5 garlic cloves
1/4 cup pine nuts
1/4 cup grated parmesan cheese
1/8 cup lemon juice
1/8 cup olive oil

Mix everything together in food processor except the oil and lemon.
Once everything is mixed well, drizzle with lemon and oil.
Mix until well blended.
Serve on pasta or just about anything that needs a pick me up.
Will keep in refrigerator for 2-3 days.

- Bonnie Traynor

Herb Dumplings

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon dried thyme
3/4 teaspoon salt
3/4 cup sour cream
3/4 cup milk
2 tablespoons oil

In one bowl stir together the four dry ingredients.
In a second bowl combine the three wet ingredients.
Combine the dry mixture with the sour cream mixture.
Stir until all of the dry ingredients are fully moistened.
Using a tablespoon, drop the mixture into your boiling soup or stew.
Reduce heat, cover, and let simmer for about 15 minutes.

Savory Olive Cookies

1 1/4 cups flour
3/4 cup icing sugar
3-9 tablespoons butter
1 teaspoon olive oil
1 cup pitted black olives

In a large bowl combine flour and sugar.
Beat in butter at medium speed until the misture resembles corn meal.
Add the oil and olives and beat until mixture forms a spreadable dough.
Roll out between two layers of plastic wrap around 1/4 inch thick.
Chill well.
Remove from fridge and cut, with a cookie cutter, into 2 inch rounds.
Use up every bit you can.
Bake at 325*, turning once to brown.
About 15 minutes total.

Savory Tomatoes

4 medium tomatoes
salt and pepper
1/2 teaspoon crushed basil
1/2 teaspoon crushed oregano
1/3 cup coarsely crushed cracker crumbs (or crouton crumbs)
1/3 cup shredded cheddar cheese (reduced fat, if desired)

Remove stem ends from tomatoes.
Cut tomatoes in half horizontally.
Trim ends to make the halves stand flat, if necessary.
Arrange cut side up on microwaveable plate.
Mix crumbs and herbs; mound evenly on tomatoes.
Microwave uncovered on high for 2 minutes, rotating after 1 minute.
Sprinkle cheese on top of tomatoes and either microwave 1 minute until cheese is melted, or transfer tomatoes to an appropriate pan to broil in the oven or toaster oven until the cheese is bubbly and begins to brown.

Swiss Chard and Caramelized Onion Lasagna

12 ounces lasagna noodles, uncooked
4 tablespoons olive oil
1 garlic clove, minced
2 bunches red swiss chard, stemmed, coarsely chopped and blanched
1 cup ricotta cheese
salt and pepper
4 1/2 cups onions, thinly sliced
1 teaspoon sugar
1 teaspoon balsamic vinegar
3 cups low-fat milk
1/3 cup flour
1 1/4 cups parmesan cheese, grated or asiago cheese
2 tablespoons parmesan cheese, grated or asiago cheese

Cook noodles just until tender. Cover with plastic wrap and set aside.
In a large skillet, heat 1 tablespoon oil over medium heat. Add garlic and cook, stirring often, about 30 seconds. Add chard and cook, stirring often, until tender, 5minutes. Transfer to a medium bowl and stir in ricotta. Season with salt and pepper and set aside. Wipe out skillet, heat remaining oil over medium heat.
Add onions, cook and stir, until onions begin to brown all over.
Sprinkle with sugar, cook and stir until deep amber in color, about 20 minutes.
Remove from heat and splash with vinegar. In a medium saucepan, heat 2 1/2 cups milk over medium heat until steaming. Put flour in a small bowl and whisk in 1/2 cup milk until smooth; whisk into hot milk and continue to whisk until until sauce simmers and thickens. Cook and stir 1 minute longer.
Stir in parmesan or Asiago cheese until melted and smooth. Season with salt and pepper. Preheat oven to 400 degrees. Lightly oil a 9x13-inch baking dish.
Coat bottom of dish with 1/2 cup sauce. Line bottom with a single layer of noodles.
Spread half the chard over noodles. Add another layer of noodles, arrange onions on top and season with salt and pepper.
Spread another 1/2 cup of sauce over all. Add another layer of noodles, followed by remaining chard.
Finish with remaining noodles and sauce. Sprinkle with remaining Parmesan.
Tightly cover with foil sprayed with cooking spray.
Bake 30 minutes.
Uncover and bake 10-15 minutes, until light brown and bubbly.
Let stand 10 minutes before serving.

Sausage and Swiss Chard Soup

1 cup dry white wine
2 tablespoons olive oil
1 1/2 lbs andouille chicken sausage
1 small yellow onion, diced
2 celery ribs, diced
1 carrot, peeled and diced
1 leek, white portion only, diced
2 garlic cloves, minced
1 teaspoon fresh thyme, minced
6 cups chicken stock, warmed
1 cup water, warmed
2 cups white beans, cooked and drained (or canned)
4 ounces swiss chard, stems removed, chopped
salt & freshly ground black pepper, to taste
1/4 cup grated parmigiano-reggiano cheese (for garnish) (optional)

In a small saucepan over medium heat, boil the wine until reduced to 1/2 cup, 7 to 10 minutes. Set aside.
In a soup pot over medium heat, warm the olive oil. Add the sausage and cook until browned, about 5 minutes per side. Transfer to a plate and let cool, then cut diagonally into 1/2-inch slices.
In the same pot over medium-low heat, cook the onion, celery, carrot and leek, stirring occasionally, until soft, about 10 minutes. Add the garlic and thyme and cook, stirring occasionally, for 2 minutes more. Add the reduced wine, the stock and water, increase the heat to medium-high and simmer for 15 to 20 minutes. Add the sausage, white beans and chard and cook until the chard wilts, 5 to 8 minutes. Season with salt and pepper.

Green Apple and Celery Salad With Walnuts and Mustard Vinaigrette

1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra-virgin olive oil
1 bunch celery & leaves
2 large granny smith apples, peeled, quartered, cored, each quarter cut into 2 wedges, then thinly sliced crosswise into triangle
3/4 cup walnuts, toasted, chopped

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.).
Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

Easy Tomato, Onion, and Cucumber Salad

1 cucumber, peeled and sliced into half moons
1 roma tomato, sliced into half moons
1 onion, sliced into thin strips
1/2 tablespoon cider vinegar
3 tablespoons light mayonnaise
1 tablespoon Dijon mustard
1/2 tablespoon dried dill weed (if using fresh dill, use 1/4 cup)

Combine all vegetables in large bowl.
In a small bowl, mix together vinegar, mayo, Dijon and dill.
Pour over veggies and mix well to combine.
Chill for at least one hour before serving.

Zucchini Marinata

1 lb zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan)
1 large lemon, juice of, more to taste
2 garlic cloves, crushed and cut in half
1-2 tablespoon extra virgin olive oil
fresh ground black pepper
2-3 tablespoons fresh basil or fresh parsley, chopped

Note: It is your choice to peel or not peel the zuchhini.
Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating.
Cover bowl and refrigerate 4-8 hours, stirring occasionally.
Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.

Bok Choy Ramen Noodle Salad

3 heads bok choy, stems removed
3 (3 ounce) packages ramen noodles, crumbled, throw out seasoning packet
2 bunches scallions, chopped
1 cup sunflower seeds, unsalted (more or less to taste)
1 cup almonds, slivered (more or less to taste)
3 tablespoons margarine
6 tablespoons soy sauce
2/3 cup white vinegar
1/2 cup sugar
1 cup olive oil

Toast sunflower seeds and almonds in melted margarine in a skillet until light brown. Place on paper towels.
Tear bok choy into bite sized pieces.
In a large salad bowl, combine the bok choy, ramen noodles, scallions, sunflower seeds and almonds.
In another bowl, prepare the dressing by mixing the soy sauce, white vinegar, sugar and olive oil together with a whisk.
Pour the dressing into the salad.
Toss to blend and serve at once.

Mongolian Beef and Bok Choy

3 cups flank steaks, thinly sliced against the grain
1 cup shiitake mushrooms, thinly sliced
1 cup bok choy
1 tablespoon oyster sauce
1/2 cup vegetable oil
1/8 cup fresh ginger
2 cloves finely chopped garlic
1/2 tablespoon sesame oil
1/4 cup light soy sauce
1/3 cup chicken broth

Marinate the flank steak in the oyster sauce and 1/4 cup vegetable oil.
In a separate bowl mix soy sauce, sesame oil, and chicken broth. Sauté garlic and ginger in very hot wok. Add flank steak and sauté for 2 minutes. Add bok choy and sauté for 2 minutes. Add sauce and cook for 30 seconds.

Bok Choy Au Gratin

1 lb fresh bok choy
2 teaspoons butter (divided)
1 teaspoon flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup light cream
1/2 cup shredded swiss cheese
2 teaspoons fine, dry breadcrumbs

Boil bok choy for 5 minutes. Drain well. Preheat broiler. Place bok choy in ungreased square oven dish. In 1 quart saucepan, melt 1 Tbsp butter over low heat. Stir in flour, salt, and nutmeg. Cook, stirring, until smooth. Quickly add cream and cheese,heat to boiling, stirring. Boil and stir 1 minutes. Pour over bok choy. Mix breadcrumbs and 1 T melted butter. Sprinkle over bok choy and broil 6 inches from heat for about 5 minutes.

Potato and Squash Bake

1-2 russet potato, peeled and cut in wedges
1 zucchini, peeled and cut in wedges
1 yellow squash, peeled and cut in wedges
1 white onion, peeled and in rings
4-5 slices of fried bacon, crumbled up
Tony Chachere's Seasoning, is desired
1/2 cup butter or margarine, cut in slices

Preheat oven to 350.
In a 3-4 inch tall casserole dish layer as follows: potatoes, yellow squash, onion (2-4 rings per layer), seasonings, bacon crumps, butter wedges (4-5 per layer).
Repeat with zuchini squash replacing yellow squash.
Should have 2 complete layers or until you get to top of casserole dish.
Cover with tin foil.
Bake for 1 hour to an hour and 15 minutes.

Ukrainian Red Beans With Plum Sauce

3 cups cooked red kidney beans or 2 (14 ounce) cans red kidney beans
1/2 garlic clove
1/2 teaspoon salt
1/2 teaspoon dried sweet basil leaves
1/4 teaspoon powdered coriander
3/4 cup damson plum jam
1 tablespoon wine vinegar
1 tablespoon chopped fresh parsley

If using canned beans, drain and place in a sieve or strainer and rinse under cold water. Drain again and place in a serving bowl.
In a blender or food processor, place garlic, salt, basil, coriander, jam and vinegar; puree until very smooth. Using a wooden spoon, fold puree gently into beans. Let stand for 2 to 3 hours at room temperature.

Pecan Shortbread

1/2 lb butter, softened
1/2 cup powdered sugar
2 cups flour
1/4 teaspoon salt
1 cup pecan pieces

Cream the butter and sugar in a standing mixer.
Slowly add flour, then salt.
Fold in pecan pieces.
Roll dough into ball shape, wrap in plastic, and refrigerate for 30 minutes.
On floured surface, roll dough out to 1/4-inch thickness.
Cut into desired shapes (squares and triangles are my favorite, but a round cookie cutter can be used).
Transfer cut out dough to ungreased cookie sheet.
Prick with fork and chill again for 20 minutes.
Preheat oven to 350 degrees F.
Bake 20 minutes or until edges are lightly browned.

Cheddar Onion Ground Beef Casserole With Green Beans

2 (10 3/4 ounce) cans cheddar cheese soup
2 cups milk (or 2 1/2 cups milk if you want a bit more "gravy")
1/2 teaspoon italian seasoning
2 lbs ground beef
2-4 garlic cloves, crushed
4 medium potatoes
2 (16 ounce) cans green beans, drained
2 cups cheddar cheese, grated
2 cups French's cheddar french fried onions

Preheat oven to 375 degrees.
Lightly grease a 9" x 13" baking pan or large casserole dish.
In a bowl, mix the cheddar cheese soup with milk and Italian seasoning, whisking until smooth.
Ladle enough of the soup mix into the bottom of the baking pan just to coat the bottom.
In a frying pan, start browning the ground beef and crushed garlic.
While ground beef is cooking, peel potatoes if you want (I didn't), slice thinly and place in layers in the bottom of the baking pan.
Drain ground beef and garlic mixture.
Put ground beef, green beans and remaining soup mix on top of potatoes in the pan.
Bake, uncovered, in oven for 35 minutes or until potatoes are tender.
Top with grated cheese and onion rings and bake an additional 10 minutes.

Chicken and Noodles Casserole

4 chicken breasts
4 onions, peeled, quartered and stuck with cloves
8 ounces mullers egg noodles
2 (12 ounce) cans cream of mushroom soup
1 (6 ounce) can b&b sliced button mushrooms
2 cups corn flakes, crushed

Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
Cook egg noodles according to package instructions and drain.
Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
Bake at 350 for 30 minutes.
Add chicken or vegetable bouillon, if needed, to moisten.
Let sit 15 minutes.

Cabbage Casserole

1 medium onion, chopped
1 stalk celery, chopped
3 tablespoons butter or margarine
1 lb lean ground beef
1/2 teaspoon black pepper, to taste
1/2 teaspoon salt, to taste
1 medium cabbage, shredded
2 apples, cored and sliced thin

Preheat oven to 350 degrees F.
In skillet, saute onion and celery in butter 3 minutes.
Add beef and salt and cook, stirring occasionally, another 5 minutes. Drain of extra fat.
Spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture.
Add remaining cabbage and apple slices.
Cover and bake 1 hour.

Cushaw Casserole

2 cups cushaw, baked
1/2 cup brown sugar
1/4 cup margarine, melted
1 (12 ounce) can evaporated milk (Pet brand preferred)
1 egg
1/2 teaspoon nutmeg, grated
1 teaspoon vanilla

Preheat oven to 350F and lightly grease a baking dish.
Mix in order: cushaw, sugar, margarine, milk, egg and flavorings.
Bake 45 minutes to 1 hour.

Hakuna Matata All-African Barbecue Sauce

1 cup cooking oil (can use olive)
1 cup vinegar (use best, like wine, malt or cider vinegar)
3/4 cup brown sugar
3 teaspoons salt
1/2 cup ketchup (tomato sauce, made from real tomatoes, not junk)
1/2 cup chutney (a nice fruit chutney, not too sweet!)
1 teaspoon curry powder (mild!)
2 teaspoons black pepper, coarsely ground
1 tablespoon coriander seeds, crushed
1 teaspoon cinnamon, ground
2 teaspoons mustard powder (use unsweetened table mustard if no powder available)
4 garlic cloves, chopped (or more if wanted)
2 teaspoons ginger, ground
2 teaspoons dried herbs (or a handful of fresh thyme)

Put all ingredients in a processor.
Process until thickish and smooth.
Taste for seasoning. If too sweet to your taste, add a little more vinegar.
(Our South African chutneys are not very sweet, neither are our ketchup and mustard sweet -- your products I am not familiar with. So if you use too-sweet products the sauce will also be too sweet).
This basting sauce must stand before use so the flavours can meld -- at least 30 minutes.
Keep in a screwtop bottle in the fridge, and shake or stir before use if it separates.
- Zurie

African-Spiced Cauliflower and Carrot Salad

2 cups cauliflower, small florets
1/2 cup carrots, diagonally sliced (1/4-inch)
1/8 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1/3 cup sour cream
2 teaspoons cider vinegar
1/2 teaspoon honey or sugar
Garnish - 2 tablespoons sliced green onions

Steam first 2 ingredients, covered, 2 minutes. Rinse mixture under cold water; drain well.
Combine salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly browned, stirring constantly.
Combine spice mixture, sour cream, vinegar, and honey in a bowl; stir well.
Add cauliflower mixture; toss well to coat.
Chill for 1 hour.
Top with green onions just before serving.

African Beef

1/2 cup creamy peanut butter
2 cups beef broth
2 tablespoons canola oil
1 cup onions, chopped
4 garlic cloves, minced
1 cup green bell peppers, chopped
1 cup carrots, chopped
2 lbs beef stew meat
salt and pepper
28 ounces diced tomatoes
1/2 teaspoon dried thyme
1 bay leaf

In a medium bowl, whisk together the Creamy Peanut Butter and the beef broth until well blended. Set aside.
Cut stewing beef in 1 1/2 inch cubes.
Season the meat with salt and pepper.
In a large saucepan or stew pot, heat the Canola oil over medium heat.
Add the onion, garlic, bell pepper, and carrots.
Saute until the onions are translucent.
Add the meat and continue to cook, stirring often, until it is browned on all sides.
Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf.
Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 1/2 hour or until the meat is tender.
Taste and add salt and pepper if desired. Remove the bay leaf and discard.
Serve hot over rice.

Budget Pantry Fudge Cake

1 1/2 cups self-raising flour
3 tablespoons cocoa
1 cup sugar
1 cup water
1 teaspoon vanilla essence
1 tablespoon white vinegar
6 tablespoons vegetable oil (not olive or other strong flavoured oil)
1/4 teaspoon salt
1/4 cup sugar (optional)

1 cup sugar
1 1/2 tablespoons cocoa
1 tablespoon butter
2 cups hot water

Heat oven to 350F.
Grease and flour a 20cm round tin.
Place all cake ingredients (except icing sugar) into a bowl and whisk until smooth.
Pour into prepared tin and bake 35-40 minutes. Remove from oven and cool in tin for 10 minutes before turning out.
When cool, either dust with optional icing sugar (vegan and dairy-free option), or top with icing.
To make icing, combine sugar, cocoa and butter, then add small quantities of hot water, stirring vigerously, until icing consistency is as you like it.

Meatloaf With Sun-Dried Tomatoes

2 1/2 lbs lean ground beef
1 lb pork sausage
3 garlic cloves
2 large carrots, chopped finely
1 large onion, chopped
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon salt
2 1/2 cups breadcrumbs
3 eggs
1/2 cup catsup
1/2 cup red wine
8 ounces sun-dried tomatoes packed in oil, chopped
3/4 lb mozzarella cheese

Combine all ingredients except cheese in a large bowl.
Then place meatloaf in a greased baking pan.
Bake 70 minutes at 375 degrees.
Remove from oven and top with mozzarella cheese, return to oven for 10 more minutes or until cheese is melted.

Tropical Rice Pudding

3 cups cooked rice (Chinese take out leftovers)
2 cups 1% low-fat milk (more if needed)
1 cup heavy cream
3/4 cup Splenda sugar substitute
1/2 teaspoon sea salt
1 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup crystallized ginger, baker's cut
1/2 cup slivered almonds, toasted
2 mangoes, diced

Bring milk and cream to a simmer. Add Splenda and salt. Stir to combine.
Stir in the rice. Add extracts and crystallized ginger. Cook over low heat until rice absorbs milk/cream mixture. Stir frequently. Add more milk or cream if necessary to achieve the creamy consistency you desire. Remove from heat and stir in almonds and diced mangoes. May be served warm or cold.

Homemade Refried Beans, Crock Pot Style

2 lbs dried pinto beans, rinsed & sorted
24 cups water (12 for soaking, 12 for cooking)
2 tablespoons adobo seasoning
1/2 tablespoon garlic powder
1-2 sweet onion, chopped

Rinse & Sort the Dried Beans. Put the beans in the crock and add the 12 cups of water, it should cover the beans entirely and be about 2-3 inches over them to allow for the beans to expand. Allow the beans to sit, covered, overnight.
I started the beans after dinner one night and they sat until the next morning once the kids were off to school. Drain the beans in the morning and put back into the crock pot. Add 12 more cups of water to the beans and cook on low 10-12 hours.
Once the beans are done (soft enough) to your liking, drain them BUT RESERVE THE COOKING WATER! Mashed the beans by hand with potato masher or a hand mixer.
Add enough cooking water to make the beans to a consistency that you prefer.


1 (15 1/2 ounce) can garbanzo beans
1/3 cup toasted sesame seeds
1/4 cup fresh lemon juice
1/2 teaspoon garlic powder (or to your taste)
1/2 teaspoon salt
2 tablespoons corn oil or olive oil
1 dash hot sauce

While garbanzo beans are being drained, place sesame seeds in food processor and process till very finely ground.
Add the drained garbanzo beans and process till puréed.
Add lemon juice, garlic powder and salt; process till smooth.
Add oil and hot sauce; process till well blended.
Let stand 1 hour at room temperature to blend flavors.

Canned Hominy

2 quarts dry field corn
8 quarts water
2 ounces lye

Place corn in an enameled pan; add water and lye. Boil vigorously for 30 minutes. Let stand for 20 minutes. Rinse off lye with several hot water rinses. Follow with cold water rinses to cool for handling. Work hominy with hands until dark tips of kernels are removed. This may take awhile. Separate the tips from the corn by floating them off. Add water to cover hominy about 1 inch and boil 5 minutes; change water. Repeat this step 4 times. Add water and cook until kernels are soft (30 to 45 minutes) and drain; saving this hot water you drain off. Pack hominy into sterile jars about 1/2 full. Add 1 teaspoon salt to each quart jar. Fill to within 1/2 inch of top of jar with water in which the corn was last cooked in or boiling water.
Put on cap, screw band firmly tight. Process: using 10 pounds of pressure. Pints for 60 minutes. Quarts for 70 minutes.

Homemade Mayonnaise

1 egg
1 tablespoon fresh lemon juice
1 cup olive oil
1/8 teaspoon black pepper, freshly-ground
1/2 teaspoon salt

In a food processor or blender, blend the egg and lemon juice for 10 seconds.
With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken.
Add the pepper and salt and pulse once or twice to blend.
Transfer to an airtight container and refrigerate for at least 30 minutes before using.

- Diana van den Broek

Graham Crackers

1 cup shortening
2 cups brown sugar
1 cup white sugar
2 cups flour
4 cups graham flour
1 tablespoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour milk (mix 1 tablespoon vinegar and milk to make 1 cup, let stand for 5 minutes)
1 tablespoon vanilla

Cream shortening and sugar until fluffy.
Add vanilla.
Sift all dry ingredients twice.
Add sifted ingredients alternately with milk to shortening mixture.
Mix thoroughly after each addition.
Chill dough in refrigerator overnight.
In the morning, turn out on floured board, and roll as thin as possible.
Cut in squares or any shape desired.
Place on greased cookie sheet.
Bake at 350 degrees until crisp and golden brown.

Baked Donut Muffins

1/3 cup margarine, softened
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon nutmeg
1 egg
1/2 cup milk
1/2 teaspoon salt
1 1/2 cups flour
cinnamon sugar

Preheat oven to 350 degrees.
In a mixing bowl, cream the margarine and sugar.
Beat in the egg.
Add the dry ingredients and then the milk.
In a greased 12-muffin pan, fill each cup 2/3 full with batter.
Bake 20-25 minutes until done.
When done, but not completely cooled, roll each muffin top in the cinnamon sugar.

Caramelized Onion and Asiago Beer Batter Bread

2 tablespoons olive oil
1 1/2 cups onions, diced
1 tablespoon sugar
3 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup asiago cheese, grated
1 (12 ounce) bottle beer
cooking spray
2 tablespoons butter, melted

Preheat oven to 375°.
Heat olive oil in a large nonstick skillet over medium heat. Add onion and 1 T sugar, and sauté 15 minutes or until tender and caramelized. Cool to room temperature.
Combine flour, 2 T sugar, baking powder, and salt in a bowl; make a well in center of mixture.
Add onion, cheese, and beer; stir just until moist.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; drizzle evenly with butter.
Bake for 55-60 minutes, or until a wooden pick inserted in center comes out clean.
Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Old Orange Bread

3/4 cup heavy cream
1/4 cup lemon juice
1 whole orange
2 cups sugar, divided
1 cup butter, room temperature
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 cup raisins

Preheat oven to 375* F.
Grease and flour a 9x9 pan.
Combine cream and lemon juice and set aside to "sour".
Wash the orange well (I usually use a little dish soap and rinse really well). Zest the orange, then juice it. Reserve both the orange zest and the juice.
Cream 1 cup sugar and butter until fluffy.
Add in soured cream, vanilla, flour, soda and orange zest and mix until just moistened.
Mix in raisins just until thoroughly distributed.
Scrape batter into prepared pan.
Bake 30 min or until toothpick comes out clean.
While the cake is baking, mix together the orange juice and remaining sugar and microwave until the sugar is dissolved (this is the glaze).
Pour glaze over hot cake and allow to absorb a few min before serving.

Irish Soda Bread in a Cast Iron Skillet

2 cups unbleached flour
1/4 cup sugar
1/2 teaspoon baking soda
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter or margarine, softenend to room temperature
1 teaspoon caraway seeds, slighlty crushed
1/4 cup currants (raisins or golden raisins can be substituted)
1/2 cup buttermilk (plus an additional 2 tablespoons buttermilk)
1 egg, lightly whisked

Preheat oven to 375 degrees. Place a 10" UNGREASED cast iron skillet in oven to heat.
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in the butter or margarine with a pastry blender.
Stir in the caraway seeds and currants.
Stir in just until combined 1/2 cup buttermilk and the egg.
Turn dough out on a floured cutting board. The dough will be sticky. With floured hands knead the dough a few times until able to form into a disc shape.
Carefully remove the hot cast iron skillet from oven and lightly grease with butter. Place the round ball of dough into the skillet.
In desired, cut an "X" into the top of the loaf using a toothpick. Brush the top of loaf with the remaining buttermilk. Bake for 35-40 minutes until golden brown and hollow when tapped.

Mexican Fry Bread (Mexican Fried Gorditas)

2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoons baking powder
4 tablespoons vegetable shortening
2/3 cup water or milk
1/4 cup oil (for frying)

Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well.
Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes.
Roll dough into a ball; place into a plastic bag.
Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.
In a cast iron skillet, heat oil to 375 degrees F.
Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown.
Use a slotted spoon to remove rounds from skillet; drain on paper towel.
Fill with prepared fillings as desired.

World's Best Cinnamon Raisin Bread

1 1/2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted (approx.)

Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
Remove from heat.
Let cool until lukewarm, about 120-125 degrees.
Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
Knead the dough on a lightly floured surface for a few minutes until smooth.
Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
Roll up tightly (the long way).
The roll should be about 3 inches in diameter.
Cut into thirds, and tuck under ends and pinch bottom together.
Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
Let rise in warm place, uncovered, again for about an hour.
Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
Remove from oven and let cool on rack.
Take melted butter and spread over tops of loaves.
After about 20 minutes, lay loaves on their sides and remove from pans.

- Lydia Holton

Pot O' Gold Bread

1 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
5 large egg yolks
1/2 cup butter, softened
3/4 cup milk
1 teaspoon vanilla

For glaze:
1/2 cup orange juice
1 cup powdered sugar
1/2 teaspoon orange zest

Preheat oven to 350°F.
Grease and flour a 9X5X3 bread pan (or use Recipe #78579).
In large bowl, mix flour, sugar, baking powder and salt.
Add butter, egg yolks, milk and vanilla and mix well.
Pour batter into pan and bake for 60-70 minutes.
Remove from oven and cool on a wire rack. While bread is cooling prepare the glaze.
For Glaze:.
In sauce pan combine orange juice, zest and powdered sugar. Heat over medium heat, stirring constantly, until it comes to a boil.
After bread has cooled remove from the pan and place on wax paper. Poke holes in the top of the bread with a fork, or a long toothpick (I use a bamboo skewer). Pour the warm glaze over the top slowly, a little at a time, to fully saturate the bread.

Honey Wheat Bread

1 1/2 cups warm water
2 tablespoons margarine, melted
1/2 cup honey
2 cups bread flour
1 2/3 cups whole wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons instant yeast

Combine all ingredients in a medium-sized bowl.
Stir until dough comes together and pulls away from sides of bowl.
Knead for 10 minutes until smooth.
Transfer to lightly oiled bowl, turning to coat all sides.
Cover and allow to rise until doubled in size, at least 1 hour.
Shape into 4 long loaves and place on lightly greased cookie sheet, cover.
Let rise for 1 hour.
Bake in preheated 350 degree oven about 30-35 minutes. Baking times will vary.

Breakfast Bundt Bread

1 tablespoon butter, softened
4 (10 count) cans refrigerated biscuits, each biscuit halved
1/4 lb butter, melted
1 cup sugar
1 tablespoon cinnamon
1/2 cup finely chopped pecans
1/2 cup coarsely chopped pecans
1 cup vanilla frosting

Heat oven to 375 degrees F (350 if using a glass bundt pan).
Grease bundt pan with softened tablespoon of butter (you may need more depending on the size of your bundt pan, DO NOT SUBSTITUTE - the butter mixes with the sugar mixture on the outside of the bread, making it gooey).
Roll biscuit half into a ball and let stand at room temperature.
In a medium bowl, combine sugar, cinnamon, and both 1/2 cups of pecans.
Roll each biscuit ball in butter and then in sugar mixture (I ususally do a handful of biscuit balls at a time).
Layer balls in bundt pan; if you have extra butter and sugar mixture, mix together and pour over bread.
Bake for 40-45 minutes or until golden brown.
Remove from oven and up-end onto serving plate.
Place icing by spoonfuls on top of hot bread; allow to melt and cover the sides and center of bread; icing will pool in dish, use for dipping.