Monday, July 28, 2008

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.

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.

Friday, July 18, 2008

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


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


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


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

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

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


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

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).

Mornay Sauce

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

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

Baked French Toast (Overnight)

French bread cut into one inch slices, making eight slices

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
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
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

1 cup chocolate wafer crumbs
3 tablespoons margarine -- melted
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
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

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


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