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Jennifer's Recipe Collection

Intro/Home page International foods Holidays Cookies Breads, whole wheat, using yeast Crock-pot Links ---------------------- Internal page links: Some very sweet stuff Meals for a week Zucchini Looking for a change in diet  Smoothies Banana Treats Kielbasa/Sausage Ready for a Picnic Seven Layer Salads Tomato Soups Powered Milk ideas Everyday recipes Jennifer’s Personal Favorites Jennifer’s Mom’s Recipes

Welcome to the recipe site made just for you! This site was created just for special groups that I personally invite. Like you, I hope you all like it and use it often. On every page, you can close the window on the right hand side if you want, it is just ads. Be patient, it is still under construction, well it alwasy be to some extent. Updated last date: 12/24/08 The original website was http://geocities.datacellar.net/jenpiehl/Recipies.html It is true that I have not tried most of these yet. I will mark the ones I have tried. It is not well organized yet, so I hope you can find what you want. I am in the middle of re-arranging the recipes and re-formatting them to make it easier. I may have some exact repeats by accident or ones that are named the same but are different recipes, I am trying to clean all of these up. The site will be changing often by using a new editor that I just started using instead of coding all of this by hand, so that will help. I have set up color coding so you know what I have does recently. Any new recipes since I last updated will be in a red/brown color so it will be easy to find changes to the site. Recipes that are at least one update old and I have double checked for spelling and formatting will be in black The rest that still need to go over are in blue.  NOTE: I have NOT given credit to most of these recipes, some I have no idea how I got them. There are quite a few that have come from FlyLady.net. If you find a recipe that is yours and want credit just email me and let me know, (jppiehl@hotmail.com) I would be happy to give you credit where it is due!  Or if you have some great recipes that you would like to post here please email me and I would be happy to put them on. Thanks Some very sweet stuff (also check out the Holiday and Cookies sections for more sweet stuff)   Chocolate cornstarch pudding Makes 4 servings 1/2 cup granulated sugar 3 tablespoons unsweetened cocoa powder 2 tablespoons butter 1/8 teaspoon salt 2 and 3/4 cups milk 1 teaspoon vanilla extract In a medium saucepan stir together the sugar, cocoa, cornstarch and salt. Place over medium heat and stir in the milk. Bring to a boil and cook (stirring constantly) until it thickens enough to coat the back of a metal spoon. Remove from heat and stir in the butter and vanilla. Pour or spoon into container. You can serve it warm or cool it in the fridge.   Pumpkin Pound Cake W/Cream Cheese Icing 2 c. plain flour 2 c. sugar 2 tsp. baking soda 4 eggs 1 tblsp. cinnamon 1 c. oil 1/4 tsp. salt 2 c. pumpkin (16 oz can) Mix ingredients well. Grease tube or Bunt pan and bake 1 hour and 15 minutes at 350 degrees. Cool completely and frost. Cream Cheese Icing: 8 oz. cream cheese 1 tsp. vanilla 1 box confectioners sugar 1 stick butter Let cream cheese and butter, soften and mix with sugar and vanilla. Spread on cake. Lemon Pudding Cookies (Best of Bisquick Cookbook) Makes about 2 1/2 dozen cookies. 1 cup Bisquick baking mix 1 package (3 3/4 oz.) lemon instant pudding and pie filling 1 teaspoon grated lemon peel 1/4 cup vegetable oil 1 egg Sugar Heat oven to 350. Mix all ingredients until dough forms a ball. (you just use the dry pudding-don't add anything to make into pudding-I guess the dry pudding mixture takes the place of flour in the recipe.) Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. (I always put parchment paper on sheets to keep the bottoms from browning) This is where the kids come in. Flatten each to 1/4 thickness with bottom of glass dipped in granulated sugar. Bake til edges are delicate brown, about 8 minutes. Cool Frost with lemon butter frosting.   Lemon Butter Frosting: 1 1/2 cups powdered sugar 3 tablespoons margarine or butter, softened 1/2 teaspoon grated lemon peel 1 or 2 tablespoons lemon juice (can use the juice from an actual lemon) 1 or 2 drops of yellow food color Mix powdered sugar and butter or margarine. Stir in lemon peel, lemon juice and food color. Beat until frosting is of spreading consistency.   Irish Cream Chocolate Chip Cheesecake Ingredients for Crust: 2 cups graham cracker crumbs 6 tablespoons butter, melted Ingredients for Filling: 2-1/4 pounds cream cheese, room temperature 1-2/3 cups sugar 5 eggs 1 cup Irish Cream Liqueur - Baileys or Devonshire 1 tablespoon vanilla extract 1 cup semisweet chocolate chips Ingredients for Coffee Cream 1 cup whipping cream 2 tablespoons sugar 1 teaspoon instant coffee powder Ingredients for Decoration Shavings from a semisweet chocolate bar Heat oven to 325ºF. Crust: Lightly grease a 10" spring form pan with butter. Combine crumbs and melted butter in a bowl, then press into bottom and 1" up the sides of pan. Bake until light brown, about 7 minutes. Filling: Using an electric mixer or food processor fitted with a metal blade, beat cream cheese until smooth. Gradually incorporate sugar. Beat in eggs 1 at a time. Blend in Irish Cream Liqueur and vanilla. Sprinkle half chocolate chips over bottom crust. Spoon in filling. Sprinkle on remaining chocolate chips. Put cake in oven and bake until puffed, center springs back, and golden brown, about 1 hour and 20 minutes. Cool cake completely. Cream: When cake is completely cool, beat whipping cream, sugar, and coffee powder until peaks form. Spread mixture over cake. Garnish: Decorate top with chocolate shavings.   Chocolate Jif Peanut Butter Fudge Yield: 1-1 1/2 24 Ingredients: 1-1/2 cups sugar 1 cup marshmallow creme 1/2 cupPET® Evaporated Milk 1/3 cup Jif® Creamy Reduced Fat Peanut Spread 1/2 teaspoon salt 1 package (6 ounces) semi-sweet chocolate chips (1 cup) 1 teaspoon vanilla Directions: LINE an 8-inch square pan with aluminum foil. Spray with a butter flavored no-stick spray. COMBINE sugar, marshmallow creme, milk, peanut butter and salt in a large saucepan. Stir constantly on low heat until blended. Bring to a boil. Boil 5 minutes. Remove from heat. Stir in chocolate chips and vanilla. Pour into prepared pan. COOL completely. Using foil remove fudge from pan. Cut into bite-sized pieces. Store in air tight container.   Old-fashioned Carrot Cake with Cream Cheese Frosting and Grand Marnier Anglaise Serves 12 Carrot Cake 1-1/2 cups shredded carrot 2 tablespoons fresh lemon juice 1-1/2 cups all-purpose flour 1-1/4 cups sugar 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 cups peanut oil 3 eggs Cream Cheese Frosting (makes 3 cups) 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 16 ounces confectioner's sugar, sifted 1 teaspoon vanilla extract Grand Marnier Crème Anglaise (makes 2-1/2 cups) 2 cups half-and-half cream 1 vanilla bean 4 egg yolks 1/3 cup sugar 4 tablespoons Grand Marnier Finishes 6 oranges, cut into skinless segments (Supremes) 12 mint sprigs Confectioner's sugar for dusting To make the cake: Preheat the oven to 350 F. Butter and flour a 12-cup muffin pan. Mix the carrots and lemon juice and set aside. Combine the dry ingredients in the large bowl of an electric mixer and blend well on low speed. Add the oil and blend again. Increase the speed to medium and add the eggs, one at a time, mixing well between each addition. Scrape down the sides of the bowl. Stop the mixer and stir in the carrot mixture. Spoon the batter into the prepared muffin cups, filling each not quite full. Place in the middle of the oven and bake 30 minutes, or until the edges of the cakes pull away from the sides of the cups and a toothpick inserted in the center of a cake comes out clean. Take out of the oven and cool on a cake rack for 10 minutes. Un-mold and cool the individual cakes to room temperature on the rack. To make the frosting: Put the cream cheese and butter in the bowl of an electric mixer and beat on medium speed until combined. Scrape the bowl and beaters. With the mixer on medium, slowly add confectioner's sugar. Pour the sugar at the edge of the bowl, not directly into the beaters, to avoid creating a cloud! When all the sugar has been incorporated, beat in the vanilla. Put the frosting in a pastry bag fitted with a small star tip. Slice the cakes in half horizontally and fill with a thin layer of cream cheese frosting. Put the tops back on. Pipe many little stars of frosting on top of each cake. Set aside for at least half an hour to let the frosting harden slightly. To make the crème anglaise: Put the half-and-half in a heavy saucepan over medium heat. Split the vanilla bean and scrape the seeds into the cream; drop in the pods. Bring just to a boil. Remove from heat and set aside to steep for 15 minutes. Remove the vanilla bean pods. Set a medium bowl in a larger bowl of ice. In another medium bowl, whisk together the egg yolks and sugar until the mixture is pale yellow. Whisking constantly, very slowly pour the scalded cream into the egg mixture until it is all incorporated. Stir in the Grand Marnier. Pour the custard back into the saucepan and cook over medium heat, stirring slowly with a wooden spoon, until the custard thickens. Do not boil. Remove the custard from the heat and strain through a fine-mesh sieve into the bowl set in ice. Stir with a whisk while cooling. To serve: Fill the center of each dessert plate with crème anglaise. Place a frosted carrot cake in the center of each. Arrange orange segments around the cakes. Place a mint sprig on each. Dust the entire plates with confectioner's sugar.   Chocolate French Toast Yields-4 servings 4 eggs 4 tablespoons milk 1 teaspoon vanilla  1/4 teaspoon salt 16 slices white bread or egg bread (Bread machine recipe would probably taste really good)  8 ounces chocolate bar 2 tablespoons butter In a shallow pie plate, whisk together the eggs, milk, vanilla and salt. Place a 2 ounce piece of chocolate in between 2 slices of bread. With a 4 inch cookie cutter, trim bread and pinch ends together. Soak bread in egg mixture until thoroughly saturated but not falling apart. In a skillet, heat 1 tablespoon butter. Brown on both sides and chocolate melts.   Chocolate Forget ‘ems Yield: 50 - 60 cookies 2 egg whites (Can use a product called Just Whites) dash of salt 3/4 c. sugar 1 tsp vanilla 1 (6 oz.) package mini chocolate chips 1 cup chopped pecans Preheat oven to 350 Follow directions on Just Whites for mixing powder and water. Use mixer to beat egg whites (at room temp) until foamy; add salt. Gradually add sugar, 1 Tbs. at a time, beating until stiff peaks form. Fold in vanilla, choc. chips and pecans. Drop by teaspoon onto 2 cookie sheets lined w/ aluminum foil.  Place in oven and immediately turn off heat. Do not open oven door for at least 8 hours Or leave in the oven overnight. In other words Forget em till morning. Carefully remove cookies, let cool if needed..    Pumpkin-Praline Cheesecake Makes 12 to 16 servings 1/2 cup granulated sugar 1/2 cup chopped pecans 1/3 cup butter 1/4 cup packed brown sugar 1 cup all-purpose flour 3 8-ounce packages cream cheese, softened 3/4 cup packed brown sugar 2 tablespoons all-purpose flour 1 15-ounce can pumpkin 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 3 eggs 1 8-ounce carton dairy sour cream 1 tablespoon granulated sugar Pecan halves (optional) Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. For Pecan-Praline Pieces: line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder: place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week. If desired, the praline powder also can be used as an ice-cream topping. For crust: In a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined. Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling. For filling: In a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping. How to put it together: Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken. In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake. Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours. Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired.   Peanut Butter Pie  1 heaping c. powdered sugar 1 8 oz. pkg. cream cheese (or 1 box of instant vanilla pudding) 1 c. peanut butter 1/8 c. milk 16 oz. Cool Whip Blend all together & fold in the Cool Whip. Pour into graham cracker crust & chill.   Pumpkin Cranberry Bars 1 box (about 18 ounces) yellow cake mix 2 c. finely chopped pecans or walnuts 1/2 c. butter or margarine, softened 3 tsp. McCormick® Pumpkin Pie Spice, divided 1 can (16 ounces) jellied cranberry sauce 1 tblsp. orange juice, (or water) 3 large eggs 1 can (15 ounces) pumpkin 1 can (14 ounces) sweetened condensed milk 1 tblsp. McCormick® Pure Vanilla Extract Preheat oven to 350°F. Combine cake mix, nuts, butter and 1 tsp. pumpkin pie spice until crumbly. Reserve 1-1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of 13x9-inch baking dish. Place jellied cranberry sauce and orange juice in small saucepan. Cook, stirring frequently, over medium heat until smooth. Remove from heat; cool slightly. Meanwhile, in large bowl, beat eggs. Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well. Spread cranberry sauce evenly over crust. Pour pumpkin mixture over cranberry. Sprinkle with reserved crumb topping. Bake 45 minutes or until crumb topping is golden brown. Serve warm or chilled.   White Chocolate Oreo Cheesecake 4oz. cream cheese (softened) 1 c. cold milk, divided 1 pkg (4 serving)White Chocolate Pudding 1 tub (8 oz.) Cool Whip 7-10 Oreos 1 prepared graham cracker or chocolate crust Beat cream cheese and 1/4 c. milk with wire whisk until smooth. Add remaining milk and pudding. Beat 1 min. with wire whisk. Stir in about 6 crumbed Oreos. Stir in approx. 6 oz of whipped topping (saving some for garnishing, if desired). Spoon into crust. Refrigerate 4 hours. Garnish with Oreos and the rest of the whipped topping. Chill for about 4 hours. Can be frozen.   Pastel Cake Prep Time: 30 min. Total Time: 1 hr. 15 min. Serves: 12  1 pkg. (2-layer size) yellow cake mix 1 pkg. (4-serving size) Jell-O Brand Lime Flavor Gelatin 1 pkg. (4-serving size) Jell-O Brand Lemon Flavor Gelatin 2 tubs (8 oz. each) Cool Whip Whipped Topping, thawed  Prepare cake mix as directed on package. Divide batter between 2 bowls. Add lime gelatin to one bowl and lemon gelatin to the other bowl. Mix well. Pour into separate wax paper-lined greased and floured 9-inch round cake pans. BAKE at 350°F for 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool on wire racks.  Place lime cake layer on serving plate; spread with 1/2 tub of the whipped topping. Top with lemon cake layer. Frost cake with remaining whipped topping. Refrigerate until ready to serve. Garnish with Jell-O Beans just before serving, if desired. Storage Know-How: Store cakes frosted with COOL WHIP Whipped Topping in the refrigerator. Four Layer Pastel Cake: Slice each cake layer in half horizontally. Layer alternating flavors of cake with whipped topping. Frost top and side of cake with whipped topping.    Hot Fudge Pudding Cake 1 3/4 cup sugar 1 1/2 cup all purpose flour 10 tablespoons unsweetened cocoa powder 3 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/2 cup butter, melted 1 1/2 teaspoons vanilla 3/4 cup packed brown sugar 1 2/3 cup hot water Preheat oven to 350. In a medium bowl, stir together 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter, and vanilla. Beat until smooth. Pour batter into one 9 inch baking pan (I used 9 x 13, and it worked ok too). In a separate bowl, stir together the remaining sugar, brown sugar, remaining cocoa. Sprinkle evenly over the batter. Pour on the hot water. ***DO NOT STIR***. Bake at 350 for 35-40 minutes, or until center is almost set. Let stand for 15 minutes. Then enjoy. Top with Cool Whip if you like!   Popcorn balls (Disney.com) 6 cups popped popcorn (1/3 cup un-popped) 2 cups toasted oat cereal such as Quaker Toasted Oatmeal 1 cup sugar 1/2 cup light corn syrup 1/2 cup water 1 tsp. vinegar After sugar reaches the hard ball stage, it requires some speed in handling so the candy doesn't set. You may want to halve the recipes using cooked sugar the first few times you make them. In a large bowl mix the popped popcorn with the toasted oat cereal and set aside. In a heavy, medium-sized saucepan mix the sugar, syrup, water and vinegar. Cook over medium heat, stirring constantly, until mixture reaches 260 degrees on a candy thermometer, or until a bit of the mixture dropped into iced water forms into a hard ball. Pour syrup over popcorn. Stir gently with an oiled wooden spoon until the popcorn is well coated. Allow to cool slightly, and when it is cool enough to handle, with buttered fingers press into balls.   Real saltwater taffy Makes about 1 pound. (from Disney.com) 1 cup sugar 3/4 cup light corn syrup 2/3 cup salt water (or fresh water with 1 tsp. salt) 1 tbsp. cornstarch 2 tbsp. sweet butter 2 tbsp. vanilla 3 to 4 drops red coloring Mix all the ingredients in a medium-sized saucepan. Cook over medium heat, stirring constantly until mixture reaches 260 degrees on a candy thermometer, or until a bit of the mixture dropped into iced water forms into a hard ball. Remove from the heat. Pour into a buttered 8-by-8-by-2-inch square pan. Allow to cool slightly, and then pull taffy until shiny, stiff and light in color. If the taffy begins to get too sticky, butter hands lightly. Pull into long strips about 1/2-inch wide. Using scissors, cut into 1-inch pieces and wrap them individually in waxed paper. Keep in an airtight container.   Best Peach Crisp 1 c. flour 1/2 c. sugar Pinch salt 1 tsp. baking powder 1 unbeaten egg 6 sliced, peeled peaches 1/2 c. melted butter Use 8 inch square pan. (Be sure to grease baking pan!) Bake at 350 degrees for 40 minutes. Mix first 5 ingredients until crumbly. Place sliced peaches in pan. Sprinkle crumbly mixture over peaches. Pour 1/2 cup melted butter over mixture. Sprinkle with cinnamon.   Fudge Brownies 2/3 c. flour 1/2 tsp. baking powder 2 eggs, beaten well 1/2 c. melted butter or oil 1/2 c. Fudge Sweet, softened 1/2 c. Fruit Sweet 1 tsp. vanilla 1/2 c. walnuts, chopped Sift flour and baking powder; set aside. Blend the eggs, butter or oil, Fudge Sweet, Fruit Sweet and vanilla. Add flour mixture, blend thoroughly. Add walnuts. Pour into greased and floured 8"x8" baking pan. Bake at 350 for about 15 minutes, until cake springs back at a light touch. Doubled recipe will fit into double size cookie pan.   Bread Pudding With Special Sauce 20 servings 1 (10 oz.) loaf, stale French bread, broken in pieces 4 c. milk (or 1/2 milk, 1/2 cream) 1 c. sugar 4 tbsp. butter, melted (use double for richness) 3 eggs 2 tbsp. vanilla 1 c. raisins 1 c. chopped pecans 1 tsp. cinnamon 1 tsp. nutmeg Combine all ingredients (mixture should be moist, but not soupy). Pour into a buttered 9 x 9 inch baking dish. Place on middle rack of non-preheated oven. Bake at 350 for about 1 hour and 15 minutes, or until top is golden brown. Serve warm with sauce. Reheat in water bath in oven. Special Sauce: 1/2 c. butter 1 1/2 c. powdered sugar 1 egg, yolk or whole egg 1/2 c. bourbon (or to taste) Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat, blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.   Caramel Apple Dip 8 oz. pkg. cream cheese, softened 3/4 c. brown sugar 1/4 c. white sugar 1 tsp. vanilla Mix above ingredients. Use as a dip for sliced apples, or other fruit   Streusel coffee cake Makes one 9-inch square cake 3/4 cup sugar 1/3 cup Crisco Canola Oil 1 egg  1/2 cup skim milk 1-1/2 cup sifted enriched flour 2 teaspoons baking powder 1/2 teaspoon salt Streusel Topping:1/2 cup light brown sugar 2 tablespoons flour 2 tablespoons cinnamon 2 tablespoons margarine 1/2 cup finely chopped walnuts For streusel topping: combine all ingredients with a fork. Sprinkle on batter before baking. For cake: preheat oven to 375°F. Combine sugar, oil, and egg. Add skim milk and beat thoroughly. Stir in combined dry ingredients. Beat until smooth. Spread in an oiled 9-inch square pan. Sprinkle with Streusel Topping. Bake at 375°F for 30 to 35 minutes.   Apple Surprise 3 eggs  2 c. sugar  1 1/2 c. oil 3 c. flour 1 tsp. salt 1 tsp. soda 1 tsp. cinnamon 2 tsp. vanilla 1 c. nuts, finely chopped 3 c. raw apples, chopped  Topping: 1 stick butter 1 c. brown sugar 1/4 c. milk 1 can coconut  Cream eggs, sugar and oil. Sift together flour, salt, soda and cinnamon. Combine egg mixture with sifted dry ingredients. Stir in vanilla, nuts and apples. Pour into greased 13 x 9 pan and bake 45 minutes at 350 degrees. Cook topping ingredients 2 1/2 minutes and pour over hot cake.   Coconut White fudge 2 c. sugar  1 c. light cream or evaporated milk 1/2 c. butter 1/2 c. flaked coconut 1 tsp. vanilla 8 oz. white almond bark 1 c. miniature marshmallows 1/2 c. chopped walnuts Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from heat. Add almond bark and marshmallows. Beat until melted. Stir in nuts, coconut and vanilla. Put in 9x9 inch buttered pan. Cut in squares when cool   Frozen Chocolate Banana Loaf desert Prep Time: 20 minutes 3/5 cups chocolate wafer cookie crumbs (about 30 wafers) 1/10 cup sugar 1 1/4 tbsp margarine or butter, melted 5 2/3 oz can Eagle® Brand Sweetened Condensed Milk (Not Evaporated Milk) 1/4 cup chocolate-flavored syrup 4/5 small ripe bananas, mashed (about 3/4 cup) 4/5 cups Borden® or Meadow Gold® Whipping Cream, whipped (do not use non-dairy whipped topping) Line 9x5-inch loaf pan with aluminum foil, extending foil above sides of pan; butter foil. Combine crumbs, sugar and margarine; press firmly on bottom and halfway up sides of prepared pan. In large bowl, combine sweetened condensed milk, syrup and bananas; mix well. Fold in whipped cream. Pour into prepared pan; cover. Freeze 6 hours or until firm. To serve, remove from pan; peel off foil. Garnish as desired. Slice to serve. Freeze leftovers.   Crème de Menthe Squares Makes about 96 small squares. 2 cups butter or margarine 1/2 cup unsweetened cocoa powder 3 1/2 cups powdered sugar 1 tsp vanilla 2 cups graham cracker crumbs 1/3 cup green crème de menthe 1 1/2 cups chocolate chips Bottom layer: In sauce pan, combine 1 cup butter and cocoa powder, heat and stir well until blended. Remove from heat, add 1/2 cup powdered sugar and vanilla. Stir in graham cracker crumbs. Mix well, press into bottom of ungreased 9x13 pan. Middle layer: Melt another 1/2 cup butter. In small mixing bowl, combine butter and crème de menthe. At low speed, beat in 3 cups powdered sugar till smooth. Spread over chocolate layer. Chill 1 hour. Top layer: Melt together remaining 1/2 cup butter and chocolate chips. Spread over mint layer. Chill 1 to 2 hours. Cut into small squares, refrigerate until serving.    Coconut Macaroon Cheesecake 1-cup coconut, flaked, toasted 1/2 cup pecans, ground 2 tablespoons butter or margarine, melted 24 ounces cream cheese, softened 1/2-cup sugar 1/2-teaspoon vanilla extract 1/4 teaspoon almond extract 3 eggs 1 egg white 1/2-teaspoon vanilla extract 1/3-cup sugar 2/3-cup coconut, flaked, toasted In a small bowl, combine 1 cup toasted coconut, ground pecans and butter. Press onto bottom of 9" spring-form pan. Set aside. In a large bowl beat cream cheese with electric mixer on low speed; gradually add 1/2-cup sugar, 1/2-teaspoon vanilla, and almond extract. Beat until fluffy. Add 3 whole eggs; beat on low speed just until combined. Pour into crust-lined pan. Bake 350 degrees for 35 min. (Won’t be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form. Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min. more. Cool on wire rack for 15 min. Loosen side of cheesecake from pan. Cool 30 min. more; remove side of pan. Cool completely. Cover and chill at least 4 hours before serving. To serve, garnish with strawberries and/or additional toasted coconut.   Cherry Crunch (or Blueberry) Pour 1-2 cans of cherry (or blueberry) pie filling into a 13x9 pan or casserole dish. Sprinkle the filling with lemon juice. Mix the box of cake mix with a stick of melted butter and sprinkle over the pie filling. Bake at 350 for 30-45 minutes or until topping is golden brown. Tastes awesome with ice cream!! Cake Cookies 4 sticks of butter 2 3/4 cup flour 1 Cake mix- any flavor! Melt 2 sticks of butter completely. Cut up the other two sticks and add to melted butter. Stir as the new sticks soften into the melted butter. This will make a butter cream. Add the dry ingredients. To decorate you can mix 1 cup powdered sugar with 1-2 Tablespoons water until a nice consistency. You can also dip the baked cookies into melted chocolate.   Chocolate Cherry Bars  Yields 36-48 servings. Bars: 1 (18.25 oz.) pkg. pudding-included devil's food cake mix 1 (21 oz.) can cherry pie filling 1 teaspoon almond extract 2 eggs beaten Frosting: 1 cup sugar 1/3 cup milk 5 tablespoons margarine or butter 1 (6 oz.) pkg. (1 cup) semi-sweet chocolate chips Heat oven to 350F. Grease and flour 15x10x1 inch baking pan or 13x9 inch pan. In large bowl, combine all bar ingredients; stir until well blended. Pour into greased and floured pan. Bake at 350F in 15 inch pan for 20-30 minutes or 13 inch pan for 25-30 minutes or until toothpick inserted in center comes out clean. In small saucepan, combine frosting ingredients except the chocolate chips. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm cake. Cool completely. Cut into squares.    Cannoli Pie Makes 8 - 10 servings 1 container (15 oz.) ricotta cheese 1 c. confectioners sugar 1/4 c. chopped maraschino cherries 1/4 c. chopped blanched almonds 1/4 c. miniature semi-sweet chocolate chips One 9 in. chocolate graham cracker pie crust In a large bowl, combine the ricotta cheese and confectioners' sugar; mix until smooth and well combined. Stir in the cherries, almonds and chocolate chips. Spoon mixture into the pie crust, cover and freeze for at least 3 hours. Remove from the freezer and allow to sit for at least 10 - 15 minutes before cutting. Top each slice with a dollop of whipped cream and a cherry before serving. Cover and store any leftovers in the freezer.   Creamy Vanilla Frosting 16 servings: 130 calories per serving. 3 Cups Powdered Sugar 1/3 cup margarine or butter, softened  1 1/2 tsp. vanilla  2 tbsp. milk  Mix powdered sugar and margarine. Stir in vanilla and milk. Beat until smooth and of spreading consistency.  This frosting is easy to spread and can be adjusted for thickness by adding more or less milk. Can be colored with food dye.   Old Fashioned Brownies 2 Eggs  1 cup granulated sugar  1/2 tsp. salt  1 tsp. vanilla  1 tsp. old stale strong coffee  3/4 stick butter  1 cup semi sweet chocolate chips  3/4 cup all purpose flour  Melt butter & chocolate chips in the microwave for 1 minute (stir to blend). Meanwhile, in medium size bowl, beat eggs lightly with a wooden spoon. Stir in sugar, salt, vanilla, & coffee. Add the melted butter and chocolate chips to the mix. Stir in flour until it is all well blended. Do not over beat! Spread mixture into a greased 8 inch square pan. Bake at 325 degrees for about 25 minutes. Brownies should still be soft and not overdone. Let cool in pan and cut into 12 regular size or 24 small bars.   The great thing about this recipe is that you can dress them up for company by cutting them up like petit fours and putting some white frosting with a cherry, or you might just pour regular chocolate chips after they come out of the oven and spread it around after the chips are melted (cheaper than buying frosting). You can swirl them with cream cheese (mixed with one egg & 1/4 c. sugar) before putting them in the oven and make swirl brownies.   Graham Cracker Yummies Boil for 2 minutes--1 cup of brown sugar & 2 sticks of margarine. Add 1/2 cup chopped nuts (I like walnuts, but pecans would probably be good, too!)  Cover greased cookie sheet w/ graham crackers. Then pour mixture over crackers.  Bake in 350 oven for 10 minutes. When cool, break apart graham crackers into squares.   Died and Gone to Heaven Cake Might be missing some instructions for this one like how to mix it and what type of container to put it in.  If anyone is brave and tries it out, let me know what works. For the bottom:  1 stick (1/2 cup) butter or margarine melted  1 egg  1 yellow cake mix (extra moist works best) For the top:  1 8oz package of cream cheese softened  2 eggs  1 16 oz (1 lb) box of powdered sugar (yes the whole box) Bake at 350 degrees for 30 to 40 minutes until top is golden brown. let cool before serving.  Is also good with chocolate chips mixed into the top or use the same recipe with a chocolate cake mix instead. Reeses type peanut butter cookie Spread a thick coating of peanut butter on a Ritz cracker, top it with another Ritz cracker and dip and coat in dipping chocolate with tongs and then set on waxed paper to cool.   Biscochitos little New Mexico cookie 6 cups flour 3 teaspoons baking powder 1 teaspoon salt 3 teaspoons anise seed (crushed with a rolling pin) 2 cups (1 pound) pure lard 2 eggs 1 cup sugar 6-7 tablespoons water 1/2 cup sugar 1 tablespoon cinnamon Sift flour, baking powder, and salt; set aside. Cream sugar and lard until creamy. Add eggs and anise seed and cream again until very fluffy. Mix with first dry mixture. Add enough water to hold the dough together. Roll out 1/4 inch thick. Cut in fancy shapes. Chill the dough and run it through a cookie press or roll it out and cutting them. Place on a cookie sheet and bake at 400 degrees for about 10 minutes. Combine sugar and cinnamon and roll cookies in mixture.   Chocolate Chip Gingerbread Cookies 7 oz. semi-sweet chocolate 1 1/2 cups flour 1/4 tsp ground ginger 1 tsp cinnamon 1/4 tsp cloves 1 tbsp cocoa 8 tbsp unsalted butter 1 tbsp grated ginger ½ cup dark brown sugar ½ cup molasses, unsulfured 1 tsp baking soda ¼ cup sugar Chop chocolate into 1/4 inch pieces. Sift dry ingredients except baking soda. Beat butter and grated ginger together. Add brown sugar and molasses. Dissolve baking soda in 1 tsp of boiling water. Add ½ flour mixture, add baking soda, add remaining flour. Mix in chocolate. Turn onto plastic wrap, pat to 1/2" thick, refrigerate for 2 hours. Preheat oven to 325 degrees. Roll into 1 ½ inch balls and refrigerate for another 20 minutes. Roll in sugar and bake for 10 - 12 minutes   Almond Toffee Bark Yield: about 36 pieces 3 cups sliced almonds 1 stick (1/2 cup unsalted butter, softened  1 1/2 cups sugar 1/3 cup water 1 Tbsp fresh lemon juice 1/2 tsp vanilla 1/4 tsp salt 6 oz. fine-quality bittersweet chocolate (not sweetened) Preheat oven to 350 degrees and oil a large baking sheet. In a large baking pan spread almonds evenly and toast in the middle of the oven, stirring nuts halfway through toasting until golden, about 10 minutes. In a 3-quart heavy saucepan bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, swirling pan occasionally, until deep golden, about 12 minutes. Remove pan from heat and stir in two-thirds of the almonds. Immediately pour toffee onto baking sheet and with an offset spatula spread into a thin layer. Carefully transfer baking sheet (it will be very hot) to a rack and cool toffee. Chop chocolate. In a double boiler or small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Pour chocolate over cooled toffee and evenly spread with offset spatula. Sprinkle toffee with remaining almonds. Chill toffee, uncovered, until firm, about 1 hour. Break toffee into 2-inch pieces of " bark." Bark keeps 1 week if layered between sheets of wax paper in an airtight container at cool room temperature or chilled.   Chocolate Almond Bark 8 oz. bittersweet chocolate 8 oz. white chocolate 1/2 cup roasted almonds Melt each chocolate separately over hot water. Stir half the almonds into each chocolate. Drop spoonfuls of bittersweet chocolate onto a cookie sheet lined with waxed paper, leaving space between spoonfuls. Fill in spaces with white chocolate. Using a knife, swirl chocolate together. Chill. Break into pieces and package. Seven-layer Bars (also called Magic cookie bars) Melt 1/2 cup butter in the microwave. Pour into a 13x9 pan and stir in 1 1/2 cups crushed graham crackers. Pat evenly in pan and then sprinkle, in order, with 1 cup chocolate chips, 1 cup butterscotch chips, 1 1/2 cups sweetened flaked coconut, and 1/2 cup chopped walnuts. Pour one 14 ounce can sweetened condensed milk evenly over the top. Bake at 350 degrees for 30 minutes. Cool and cut into bars. (These cut more evenly if you wait overnight to cut them).   English Toffee 1/2 lb butter (no substitutes) 1 1/3 cup brown sugar (packed) pecan pieces milk choc chips Spread pecans on bottom of 9x13 pan, set aside. In a heavy bottom saucepan bring butter and brown sugar to a slow boil over medium heat, stir constantly (with wooden spoon, this will melt a plastic spoon) for 12 minutes, then pour over pecans, spread out a bit. Sprinkle choc chips over and the heat from the toffee will melt them, as they melt spread over toffee. Allow to set a couple of hours. Break into pieces with a butter knife.   Next Day Chocolate Cake Cake: 1 1/2 cups water 2 cups sugar 3/4 cup butter 2 eggs, slightly beaten 1 teaspoon vanilla 2 cups flour 1/2 cups cocoa 2 teaspoons baking soda 1/2 teaspoon salt Frosting: 1/4 cup butter 2 cups confectioners sugar 2 tablespoons cocoa 1/2 teaspoon vanilla 2-3 tablespoons milk Cake directions: Cream butter in a bowl. Bring water to a boil, add to butter and stir till melted. Add sugar, stir till dissolved. Add eggs and vanilla, mix well. Combine dry ingredients. Add to butter mixture, mix well. Batter will be VERY thin-that's ok. Pour into greased and floured 9 x 13 pan. Bake at 350 for 30-35 minutes.  It's best after sitting a few hours or overnight. It gets dense and moist and chocolately. Frosting directions: Cream butter, mix with other ingredients, frost cake.  The frosting is a bit sweet right away but that too gets better the next day and compliments the cake perfectly.   Lady fingers Makes about 3 dozen. 1 cup butter 1/3 cup sugar 2 teaspoons water 2 teaspoons vanilla 2 cups sifted all-purpose flour 1 cup chopped pecans Cream butter and sugar. Add 2 teaspoons water and vanilla. Mix well. Blend in flour and nuts. Chill 4 hours. Shape into balls or fingers. Bake on ungreased sheet at 325 degrees for 20 minutes. Cool slightly. Roll in powdered sugar.    Sugared Pecans 1 pound pecan halves 1 egg white 1 tablespoon water 1 cup sugar 1 teaspoon salt 1 teaspoon cinnamon Whip egg white and water until stiff. Add pecans and mix well until moistened. Add sugar, salt, and cinnamon. Mix well. Bake at 250 degrees for one hour; turn every fifteen minutes. To-die-for fudge or Million Dollar Fudge 4 1/2 Cups sugar 1 tsp salt 1 cube margarine 1 can evaporated milk 7 oz. jar marshmallow crème 16 oz. Hershey bar, broken into pieces (Can use Hershey bar with almonds) 18 oz. semi sweet chocolate chips 2 tsp vanilla Combine sugar, salt, margarine and milk in large saucepan. Over medium heat, bring contents to a boil and continue to boil for 4 minutes, stirring constantly. Remove from heat and stir in marshmallow crème. Then mix in chocolate and vanilla. Turn into buttered 13 X 9 pan. Allow to set up and enjoy! Freezes very nicely.   Fresh Pumpkin Pie 1 unbaked 9-inch deep dish pie shell 3/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 1 3/4 cups cooked pumpkin 1 1/2 cups (12 ounces) evaporated milk Combine the sugar, salt, spices in a small bowl. Beat the eggs lightly in a larger bowl and stir in the cooked pumpkin and sugar/spice mixture. Gradually stir in the evaporated milk. Pour into the pie shell. Bake in a preheated 425 degree oven for 15 minutes. Reduce the temperature to 350 degrees and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for about 3 hours. Chill, but do not freeze.   Chocolate Chip Cake 1 box Yellow Cake Mix -Suggest Duncan Hines (no pudding) 1 pkg. chocolate instant pudding (3oz) 1 pkg. vanilla instant pudding (3oz) 4 eggs (or 8oz 2nd Nature egg substitute) 3/4 cup oil 1 cup buttermilk 6 oz milk chocolate chips I am not sure what this means but it says "(roll in flour)" after milk chocolate chips? Combine all ingredients and pour into Bunt pan. Bake at 350° for 40-50 minutes. (Black bunt 325º)   No Bake – Chocolate, Oatmeal, Peanut butter Drops 1 stick butter 6 tablespoon Coco Powder 2 cups sugar 1/2 cup milk 1 teaspoon vanilla 1/3 cup peanut butter 3 cups oatmeal (one minute) On stovetop cook first four ingredients to a boil. Stirring constantly. Remove from stove and vanilla and peanut butter. Once mixed add oatmeal. Drop on wax paper and let cool.   Mudslide Brownies Makes 24 2 cups All-purpose flour 1/2 teaspoon Baking powder 1/2 teaspoon Salt 2/3 cup Unsalted butter 4 ounces chocolate chips 3 Eggs 1 1/2 cups Sugar 4 tablespoons Coffee liqueur 2 tablespoons Irish Crème liqueur 1 tablespoon Vodka 3/4-cup coarsely chopped walnuts (opt.) Kailua Glaze: 1 1/4 cups powdered sugar 3 tablespoons Coffee liqueur Sift flour with baking powder and salt. In small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside. In bowl, beat in dry ingredients, chocolate mixture, coffee liqueur, Irish crème liqueur and vodka. Fold in nuts. Pour into 13x9-inch pan and bake at 350F about 25 minutes. Cool in pan. Spread with Kailua Glaze. Decorate with whole coffee beans, if desired. Cut into squares and serve.     Nanaimo Bars 1/2 c. butter or margarine 2 (1 ounce) squares semisweet chocolate 1/3 c. white sugar 1 egg, beaten 1 c. rolled oats 1 1/2 c. flaked coconut 1/2 c. chopped walnuts 1 tsp. vanilla extract Topping: 2 c. confectioners' sugar 3 T. softened butter 1/2 tsp. vanilla extract 2 1/2 T. milk 1 T. butter or margarine 2 (1 ounce) squares semisweet chocolate In a saucepan, melt butter with chocolate. Remove from the heat, and stir in white sugar, egg, rolled oats, coconut, chopped nuts, and vanilla extract.  Press mixture into a greased (Try using PAM) 9 inch square pan, and chill for 1 hour.  Topping: Combine confectioners' sugar with softened butter, vanilla, and milk.  Mix until it has an icing-like consistency, and spread it over the oat mixture in the pan. Chill for 1/2 hour. Melt butter with chocolate. Spread over the top of the bars. Chill for 4 to 5 hours. Cut into squares using a hot knife; dip knife in hot water, and let it melt through the chocolate. Other Version: use thick chocolate layer on the bottom and thin layer of chocolate on top   Simple Nests 1 large can salted peanuts 1 large can Chinese noodles 1 bag chocolate chips Melt chips, stir in peanuts and noodles. Drop by spoonful on waxed paper covered cookie sheet. Refrigerate until set. Chocolate-Butterscotch Nests 1 package of butterscotch morsels 1 package of semi-sweet morsels (Have also used half of semi-sweet and half of milk chocolate) Can of the dry chow-mein noodles Can of peanuts All you do is melt the chocolate and the butterscotch morsels in a pan on oven (nothing fancy about to what temperature or anything- just until it's melted. Take off oven and mix in the noodles and peanuts. (you can put whatever amount of nuts you desire, or you could use another type of nut) Spoon about a tablespoon onto waxed paper until you are done and place in refrigerator until it hardens.   Snicker Bars 1 German chocolate cake mix 1 (14 oz.) pkg. caramels 2/3 c. evaporated milk 3/4 c. oleo, melted 1 c. chocolate chips 1 c. nuts, chopped (optional) Melt caramels with 1/3 cup milk. Combine cake mix with oleo, 1/2 cup milk, mix with spoon. Grease and flour 13 x 9 inch pan. Spread mixture. Bake at 350 degrees for 6 to 8 minutes. Cover with caramels, chips and nuts. Put remaining cake mix on top. Bake 10 minutes.   Peanut Butter Fudge Butter sides of 2-quart saucepan. In it combine 2 cups sugar and 3 cup evaporated can milk. Stir over medium heat until sugar dissolves and mixture boils. Cook to soft ball stage, remove from heat; quickly add 1 cup peanut butter and 1 teaspoon vanilla. Blend and pour into buttered 8x8 pan. Chill and cut when firm. Can double this recipe and put it in a 13x9 pan.    Margarita Sherbet with Lime Peel 3-4 limes 1/4 C. sugar 3 tbsp. water 3/4 C lime juice (juice of about 10 limes) 1 C sugar 2 C cold skim milk 6 tbsp. tequila 6 tbsp. triple sec 6 paper thin slices of lime Sugar Using vegetable peeler, remove green part of the rind of 3-4 limes. Cut into very thin strips and cover with cold water in a small saucepan. Bring to a boil. Cover and simmer 5 minutes. Drain and rinse peel. Stir 1/4 C sugar and 3 tbps. water in a small saucepan over low heat until sugar dissolves. Bring syrup to boil. Cover and cook 1 minute. Uncover and simmer 1 minute more. Add lime peel and simmer for 2 minutes. Cover and chill. Stir lime juice and 1 cup sugar together in a medium bowl until the sugar dissolves. Mix in skim milk. (This may look curdled, but don't worry about it will smooth out as the ice cream maker works its magic!) Add to ice cream freezer and freeze according to manufacturer's instructions. When sherbet is almost set, add half of the candied lime peel (drained of juice) to mix. Process until set. Transfer to container and store in freeze at least 2 hours. To serve: Moisten the rims of margarita glasses and dip in sugar to coat well. Scoop sherbet into glasses and drizzle each with 1 tbsp. tequila and 1 tbsp. triple sec. Garnish with a lime slice, cut down center and twisted and a piece or two of the candied lime peel. Serve immediately.   Crookies! Tastes like a Twix candy bar - but thinner Spread 1 sleeve of saltines on baking sheet Melt on med-low heat 1 stick of butter & 1 cup of brown sugar until ooey and gooey. Pour over evenly over crackers. Bake for 5 minutes on 350degrees will be bubbley. Remove from oven and sprinkle 1 bag of MILK chocolate chips. They will melt fast, spread with back of spoon. Pop into fridge or freezer until set & break apart.  Fudge Important to follow directions exactly. 1 large bag (12 oz) semi-sweet chocolate chips 1/2 lb mini-marshmallows 3 Tbs vanilla Put all in a LARGE bowl. Set aside near stove. Butter cookie sheet and set aside. In large saucepan add: 4 1/2 cups sugar 1 1/2 cubes (3/4 cup) Margarine (the spread able kind in the tub works too.) One 12oz can Evaporated Milk Stir constantly over medium-high heat. When mixture reaches a rolling boil begin timing 5 to 5 1/2 minutes. If bottom of pan gets sticky; or brown clumps begin to appear heat is too high. Remove immediately after timing, and poor over dry ingredients. Stir hard and fast until marshmallows are totally melted. (better if one person pours and the other stirs.) Add 2 cups nuts (optional, but walnuts work best), and poor onto greased cookie sheet. Refrigerate for a couple hours until set.   Tropical Orange Coconut Drops  From a Land-O-Lakes Cookie Cookbook, makes 5 doz. 2 cups sugar 1 cup butter 3 eggs 1 tsp. baking powder 1 tsp. salt 1 tsp vanilla 1 tsp. orange extract 3 and 1/2 cups all purpose flour 1/2 cup flaked coconut Heat oven to 350. In large bowl, combine all ingredients except flour and coconut. Beat at low speed, scraping bowl often until well mixed. Stir in flour and coconut until well blended. Drop rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake 8-12 minutes or until edges are lightly browned. Remove immediately.   Poppy Seed Cake Duncan Hines butter recipe cake mix 1/2 C sugar 3/4 C vegetable oil 3/4 C poppy seeds 1 C sour cream 4 eggs Confectioner's sugar (just a little) Butter and lightly sugar bundt pan Mix cake mix, sugar, oil, poppy seeds, and sour cream. Add 4 eggs, one at a time. Pour into pan. Bake at 350 for 50-55 minutes. Un-mold after it's cool (it looks beautiful on one of those paper doilies) and lightly sprinkle with confectioner's sugar.   Peanut Butter Eggs 1/4 C butter 1/2 C peanut butter (good brand) 1-1/4 C confectioner’s sugar 1 lb. milk chocolate wafers Mix thoroughly the butter, peanut butter, and confectioner’s sugar. Roll into balls. Dip into melted chocolate using tongs, a fork, or a spoon. Allow to dry on waxed paper. Wrap in plastic wrap. Variations that are good include chunky peanut butter and mixing fresh Rice Krispies in. NOTE: If you are giving these, don't make them too far ahead - they are best fresh!   Fudge 6 C sugar 1 large can evaporated milk 3 sticks margarine Stir together and cook over med high heat - let boil to soft ball stage (this takes about seven minutes in Ohio, but as I learned, elevation changes the times!) Stir constantly. Remove from heat and add For chocolate: 2 tsp vanilla 4 cups chocolate chips For peanut butter: 2 tsp vanilla 1 cup chunky peanut butter 1 bag peanut butter chips Stir until chips are melted. Add 1 large jar marshmallow fluff, stir until dissolved. Pour into pans, let cool. Fudge mellows as it ages.   Chocolate Truffles Actually they are called "Biscuits" in New Zealand. The ingredients may be slightly different in the US but I hope you all are able to substitute. 6 oz butter 8 oz icing sugar 4 Tbsp cocoa 1 cup coconut 2 tspn vanilla essence (or peppermint essence for a different flavor) 1 cup dried fruit (raisins, sultanas, walnuts or whatever you like) Use a food processor if you have one. Cream butter and icing sugar. Add vanilla essence (or peppermint essence). Then add coconut and dried fruit. Mix well. Roll into balls and roll in coconut. Put on a tray or in container in the fridge to harden.   Dump Bars (You can probably do this without the double boiler by melting the butter in the microwave, but this recipe pre-dates microwave ovens). In the top of a double boiler, combine: 2 sticks butter 1 pound box of light brown sugar 1 tsp vanilla extract 1/2 tsp salt 4 eggs. Heat only until the butter is melted, stirring occasionally so the eggs are mixed into the batter really thoroughly. Remove the double boiler from the heat and dump in: 2 cups flour 1 tsp baking powder 1 cup flaked coconut. Now, you add whatever else YOU want in these bars. Ideas: add 1 6-oz package butterscotch bits and 1/2 cup chopped walnuts. It also works with 1-1/2 cups (1 box) chopped dates. Or chocolate bits. Or white chocolate pieces. (don't use peanut-butter bits - didn't like the results) Mix ingredients well and spread in an 8x13 pan. Bake at 325* for about 40 min. Cut and remove them from the pan when they cool.   Seven Layer Squares Melt 1 stick of butter in a 8x13 pan. Tilt to spread across the bottom and up the sides. Sprinkle 1 cup graham cracker crumbs on bottom. Over the crumbs, in the following order, spread: 1 cup flaked coconut 1 6-oz package chocolate chips 1 6-oz package butterscotch bits Drizzle 1 can Eagle Brand Condensed Milk (NOT evaporated milk) 1/-12 cups finely ground walnuts. Bake 30 min at 350*. Cool completely in pan, then cut in squares. These don't have to be kept refrigerated, but they do need to be kept in a Cool place.   Peanut Butter Fudge 2 cups sugar 1/2 cup milk 1-1/3 cups peanut butter 1 jar (7 oz) marshmallow crème In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Add peanut butter and marshmallow crème; mix well. Quickly pour into a buttered 8-inch square pan; chill until set. Cut into squares.   Apricot Balls 1lb dried apricots 1 tin condensed milk 1 cup brown sugar 1 cup coconut Thoroughly sprinkle apricots with baking soda. Rinse and dry. Mince apricots and put apricots, brown sugar and coconut into a bowl. Add condensed milk. Roll into balls and roll in coconut and place in fridge.   Paris Crème Wafers Yield: 3 1/2 dozen 1 cup soft butter 1/3 cup sour crème 2 cups flour Mix these first ingredients together. Form 2 flat, pie-like shapes. Chill until right for rolling. Roll out onto floured board until quite thin. Using a small cutter, cut into shapes. (Usually we use circles, but I've had success with other small cookie cutter. Need to be only 1 to 2 inches in size.) Sugar both sides and put on greased cookie sheet. Prick with fork four times in square pattern. Bake at 350 degrees for 5-7 minutes (don't brown). May used colored sugars if desired. Filling: 1/4 cup soft butter 3/4 cup powdered sugar 1 tsp. vanilla Cream filling ingredients together and tint green or pink. Put between 2 cooled cookies. Store in airtight container.   Crazy Cake 1 1/2 C Flour 1 C Sugar 1 tsp Baking Soda 1/2 tsp Salt 3 T Cocoa 1 tsp Vanilla 1 tsp Vinegar 5 T Oil 1 C Warm Water. Mix everything together. Bake in a 8 x 8 or 9 x 9 square pan @ 350 degrees for 30 to 35 minutes. Test with a toothpick or cake tester. When pick comes out without any batter sticking to it, it's done. Traditionally, you let it cool and dust with powdered sugar. Side note: Great for those allergic to egg or dairy. You can frost it and decorate it if you choose. You could replace the 3 T of Cocoa with flour to get a "white" cake, replace the 1 tsp Vanilla with Peppermint Extract, and add crushed candy canes. I've also tried Almond Extract with Chocolate Chips, Orange Extract with yellow and red food coloring. Mississippi Mud 2 Cups Sugar 1 Cup Oil 4 Eggs 1 1/2 Cups Flour 1/3 Cup Cocoa Powder 1/4 tsp. Salt 3 tsp. Vanilla 1 1/2 Cups Walnuts, chopped 1 7oz jar of Marshmallow Crème Cream together the sugar, oil and eggs - set aside. In a separate bowl, mix together flour, cocoa powder, and salt - then add flour mixture to sugar mixture. Add vanilla and nuts, stir well. Bake in a 13" X 9" pan that has been greased and floured. Bake at 350 degrees for 30 minutes - until knife inserted in center comes out clean. Remove cake from oven and immediately spread marshmallow crème on top. Now make the icing and spread in top of marshmallow crème. Icing: 2 sticks of Margarine (1 C) 1 tsp. Vanilla 1/2 Cup Evaporated Milk 1 Box of Powdered Sugar 1/2 Cup Cocoa 1 Cup Walnuts, chopped Mix powdered sugar and cocoa together - set aside. Melt the margarine and then add the milk and vanilla. Mix with sugar mixture, then add nuts and stir well. Spread on top of marshmallow crème. Store with foil or lid on top after cake cools completely. Cake is better if made 24 hours before eating.   Custard Creams 1/2 cup all purpose flour 1/2 cup margarine (or butter) 1/4 cup castor (fine) sugar 1/4 cup custard powder Rub the fat into the dry ingredients, then knead everything together. Roll small amounts into balls, put onto a baking sheet and flatten with the back of a spoon. Cook on the centre shelf of the oven at 350 degrees F for about 20 minutes. Remove from the baking while still warm and allow to cool. Fun History: This recipe was given almost thirty years ago by someone who was a pastry cook at Buckingham Palace and swore that they were one of the late Queen Mother's favorite teatime treats. Yummy and Easy Peanut Butter Cookies 1 C Peanut Butter 1/2 C Sugar 1/2 C Flour 1 Large Egg 1 teaspoon Vanilla Mix all ingredients and form dough into 1 inch balls. Place cookie balls 1 inch apart on ungreased cookie sheet. Press with fork to flatten slightly. (kids love this part). Cook 15 Minutes @350 For a change, we like to press a Hershey’s Kiss into the top of the cookie before baking   Mille Feuilles Dessert  Makes about 9 to 12 servings. Which translates literally from French to English as "a thousand leaves." (Don't let the 1000 leaves throw anyone; it's just a way the French have of describing the papery thin layers of pastry used in the original recipe sold in pastry shops, but this home-made version is even better!) 1 box Graham crackers  2 small packages Jell-O vanilla pudding (the kind you cook) 3 cups milk for both packages*  1 pint whipping cream  1 tablespoon vanilla  2 cups icing sugar Small amount of milk Small amount of cocoa powder  Note: Directions on Jell-O package call for 2 cups milk per package, but a thicker pudding is needed here. If you use the larger 6-ounce packages, like I usually do, use only 4 cups milk total for both packages.  Arrange a layer of Graham crackers to cover completely the bottom of a 9” x 13” glass baking dish, ungreased. Cook the puddings. Cover top with waxed paper to prevent a skin from forming and let cool. Pour cooled pudding over the layer of Graham crackers. Whip the whipping cream and add the vanilla. (No sugar needed.) Spread the whipping cream over the pudding mixture. Arrange another layer of Graham crackers over the whipping cream. To make the icing, add a tiny bit of milk at a time to the icing sugar until it is the consistency of molasses. Spread it very thinly over the Graham crackers, but save a small amount of the icing to make the chocolate streaks. Combine the reserved icing with a little cocoa powder in a small bowl. Use this chocolate mixture to drizzle chocolate streaks over the icing to give the traditional “mille feuilles” effect to the dessert. Chill in refrigerator, preferably overnight.   Pineapple Torte Crushed pineapple, 2 16 oz cans Vanilla wafers, 12 oz box Powdered sugar, 4 cups Butter, 1 cup Egg Substitute, 1/2 cup plus 4 teaspoons Whipping cream 1 to 1 1/2 pints Drain crushed pineapple. Cream butter and powdered sugar with mixer in bowl. Add egg substitute. Set aside. Crush vanilla wafers in blender. Whip cream until stiff peaks form. In 9 x 12 pan, layer one half of vanilla wafers. Next add all of butter and powdered sugar mixture. Next layer one half of whipping cream. Add pineapple. Add remainder of whipping cream. Top with rest of vanilla wafers. Chill overnight.   Brownie Mint Cookies Makes: 30 Prep time: 20 min; 30 to bake 1 cup granulated sugar 1/2 cup butter or margarine, softened 2 eggs 2 1-oz squares unsweetened chocolate melted 1 teaspoon baking powder 1 cup flour 1/4 teaspoon salt 1 teaspoon vanilla 1/2 cup dinner mints 1/2 cup chopped nuts (optional) Preheat over to 350 degrees. Grease baking sheet. Stir sugar, butter and eggs in mixing bowl. Stir in chocolate. Blend in all remaining ingredients. Drop dough by teaspoon 2 inches apart on baking sheet. Bake 8-9 minutes. Don't overbake. Place cookies on rack using spatula to cool completely.   Pumpkin Roll 3 eggs 1C sugar 2/3 C canned pumpkin 1t lemon juice 3/4 C flour 1t baking powder 2t cinnamon 1t ginger 1/2t nutmeg 1/2t salt 1C chopped pecans (opt) powdered sugar Filling: 6oz (8oz is ok) softened cream cheese 1C powdered sugar 4T softened butter 1/2t vanilla Combine dry ingredients in bowl and set aside. Beat eggs for 5 minutes with mixer at high speed. Slowly add sugar while continuing to beat. Fold in pumpkin and lemon juice. Fold in dry ingredients. Fold in nuts. Spread into 10X15X1 jelly roll pan. Bake 15 min. at 325 degrees Remove from oven and turn onto dish towel sprinkled with powdered sugar. Roll. Filling: combine all ingredients. Beat until smooth. When cake is completely cool unroll and remove towel. Spread with filling. Re-roll covering with plastic wrap. Chill. Slice to serve.   Soda Cracker Crunch Saltine crackers (about a tube and a quarter) 1 cup butter (don't substitute margarine) 1 cup brown sugar (packed) 1 (12 oz) pkg chocolate chips, semisweet or milk chocolate 1 cup chopped walnuts Preheat oven to 350 degrees for 5 minutes. Line cookie sheet with aluminum foil. Cover foil with one layer of saltines. Mix butter and brown sugar in saucepan. Boil hard for 2 minutes. Pour mixture over crackers and bake in oven for 5 minutes. Remove pan from oven and sprinkle entire package of chocolate chips over mixture. Return to oven only until chips melt (about 3-4 minutes). Remove from oven and spread evenly with butter knife. Sprinkle with chopped walnuts. Let cool. Peel off tin foil and then cut or break into pieces. Store in fridge in Ziploc.   White Chocolate Party Cereal Mix 5 cups cheerios 5 cups corn chex 2 (12 oz) bag white chocolate chips 5 tbsp oil 1 small bag mini pretzels (not sticks) 2 cups salted peanuts 1 (16 oz) bag of plain M&M's Line cookie sheet with wax paper. Melt chocolate chips and oil together in microwave. In a big bowl, mix together other ingredients. Pour melted mixture over cereal mixture. Store in a ziploc. Chocolate Cobbler 6 Tbsp butter 1 cup self rising four 3/4 cup sugar 1/2 cup chopped pecans 1 and 1/2 Tbsp Hershey's cocoa 1/2 cup milk 1 tsp vanilla extract 1 cup sugar 1/4 cup baking cocoa 1 and 1/2 cup boiling water Hot Fudge Sauce Vanilla Ice Cream Melt the butter in a 13x9x2 inch baking pan (used a glass casserole) in a 350 degree oven. Combine the flour, 3/4 cup sugar, pecans, 1 1/2 tbsp cocoa, milk and vanilla in a small bowl. Spoon mixture over the melted butter. DO NOT STIR TO MIX. Mix the 1 cup sugar and 1/4 cup cocoa together and sprinkle back and forth over the batter. Do Not Stir To Mix. Next, pour the boiling water (I had boiled it in the microwave as I was getting the other stuff together) over the top. Do Not Stir To Mix. Bake at 350 for 30 minutes. Cool somewhat. The recipe said to cool completely but I liked it warm. Warm up some Hot Fudge Sauce in the microwave and spoon on top of the cobbler in the individual bowls then top with cold vanilla ice cream.   Butter Pecan Squares Crust: 2 cups flour 1 cup brown sugar 1/2 cup butter (softened) 1 cup pecan halves Combine the flour, brown sugar, and butter. Pat into ungreased 9x13 inch pan. Sprinkle with pecans. Caramel Layer: 1 cup butter 3/4 cup brown sugar 1 cup chocolate chips Into saucepan combine butter, brown sugar.... boil for 1-2 minutes over medium heat until thickened. Stir constantly. Pour evenly over pecans..... Bake at 350 F for 18-20 minutes. Sprinkle with chocolate chips. Allow 3 minutes to melt...and swirl. Cool and cut.   Homemade turtles Cover cookie sheets with wax paper. Spray with Pam. Position 4 pecan halves in a "flower" shape for each turtle. Meanwhile unwrap a bag of caramels. Add 1-2 teaspoons of water and microwave (on 3/4 power) in a tall narrow container (I use a glass measuring cup), stirring every minute until melted. Pour a spoonful of melted Carmel into the center of each pecan flower. Use enough to bind the pecans together. Let cool. While they're cooling, melt dipping chocolate in the microwave. (Follow the directions on the package.) Once the caramel has set/hardened and the chocolate is melted, dip each turtle in chocolate and put back on the sprayed wax paper. Let cool. I keep these in a covered container in the fridge until they're ready to be served or given as gifts.   Sandies  Makes 3 dozen 1 c butter 1/3 c sugar 2 tsp water 2 tsp vanilla 2 c flour 1 c pecans Cream butter, sugar; add water and vanilla. Add flour and pecans. Roll into balls. Bake on ungreased cookie sheet 20 minutes. Roll in powdered sugar.   German Chocolate Cake or ALMOST BETTER THAN SEX CAKE Off the shelf cake mix 1 can sweetened condensed milk 1 jar (about 12-14 oz) of butterscotch caramel syrup (or some comparable flavored ice cream topping) 1 large container of Cool Whip Broken Heath candy bars, or butter brickle bits Cake: Bake the cake according to package directions in a 9x13 pan When cake is done, poke holes, about 2 inches apart, all over the top of the cake. Mix together for topping: 1 can sweetened condensed milk 1 jar (about12-14 oz) of butterscotch caramel syrup (or some comparable flavored ice cream topping) Pour the syrup/topping and sweetened condensed milk into the holes ... ALL OF IT ... you'll just have to keep going back and forth as it soaks into the cake ... it'll get nice and gooey! HINT: I put this into condiment dispensers (like for ketchup/mustard, etc., and warm it in the microwave. They are thick and hard to pour otherwise, and this makes it so much easier to pour and control! Place cake in refrigerator for about 1-2 hours to cool, or overnight. When it's cold, spread the cool whip over it, and the sprinkle the candy bits (this is optional and doesn't take away from the taste of the cake ... but they do make it look "prettier")   Reese Peanutbutter Cups 2 cups powdered sugar 1 tsp. vanilla 1/2 cup butter Chocolate (used for dipping) 1 cup peanut butter small paper baking cups Cream butter. Add peanut butter, sugar, and vanilla. Shape into small balls. Set aside. Melt dipping chocolate and spoon in bottom of paper holder then place a peanut butter ball in paper holder and cover with chocolate. Let harden. Cracker Candy 40 single saltine cracker squares 1 c butter (real butter) 1 12 ounce pgk milk chocolate chips 1 c brown sugar Line cookie sheet with aluminum foil. Lay crackers side by side on cookie sheet (should cover cookie sheet). Melt brown sugar and butter in heavy saucepan and bring to boil. Boil exactly 3 minutes (stir continually). Spread over crackers evenly. Bake at 400 for exactly 5 minutes. Take out and let cool for just a minute, then sprinkle chips over the top. Allow chips to melt for a moment, then spread over entire area. Put in refrigerator to harden. Take out and break into bite-size pieces.   Pumpkin mousse cake 1st layer: 1 cup flour, 3/4 cup chopped walnuts, 1 melted stick of butter. Mix together and bake in 425 deg. oven for 10 - 15 minutes till golden. Cool 2nd layer: 1 cup Cool whip, 1 cup powdered sugar, 8 oz cream cheese. Mix together and spread over cooled crust. 3rd layer: 2 x 3 oz instant vanilla pudding, 1 1/2 cups of 1/2 and 1/2,. 15 oz can of solid pumpkin, NOT the pumpkin pie mix, 1 1/2 teaspoons pumpkin pie mix. Mix together and spread over the cream cheese layer. Topping: Spread 1 -2 cups Cool Whip over the pumpkin layer, sprinkle with pumpkin pie spice or chopped walnuts or both. Keep in the refrigerator till ready to serve.   Pumpkin Mousse Stir together: 1 reg. size canned pumpkin, desired amount of Cinnamon, desired amount of Nutmeg. Fluff in to the above mixture 1 med tub of Vanilla Cool-Whip Serve in neat glasses. Keep cool and re-fluff as needed. Will not last more that 1 or 2 days.   Pig Eatin Cake 1 box yellow cake mix (I prefer the butter recipe kind) 1 large can crushed pineapple (drained) 1 small can mandarin oranges (drained and chopped) 1 tub whipped topping 1 box instant vanilla pudding To Make Cake: Prepare cake mix batter as directed Add half the can of drained pineapple Mix well and pour into 13x9 in. pan and bake according to cake mix directions. To make frosting: Prepare the vanilla pudding as directed in a large bowl Let it set for at least 5 minutes, then add the tub of whipped topping, rest of the pineapple, and the chopped, drained mandarin oranges. Mix well and chill. Let cake cool completely after baking. Do not frost until cake is cold to the touch. Spread the frosting over the cake as thick as possible in your pan (may have some frosting left over). Refrigerate at least half an hour to an hour. Refrigerate leftovers after cutting and serving. Magic Peanut Butter Middles Makes 30 cookies. Cookie Dough: 1-1/2 cups all-purpose flour 1/2 cup unsweetened cocoa 1/2 teaspoon baking soda 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/2 cup stick margarine, softened 1/4 cup peanut butter 1 tsp vanilla 1 egg Filling: 3/4 cup peanut butter 3/4 cup confectioners sugar In a small bowl, combine flour, cocoa and baking soda; blend well. In large bowl mix sugar, brown sugar, margarine and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in flour mixture until blended; set aside. In small bowl, combine filling ingredients; blend well. Roll into 30 (1-inch) balls. For each cookie: with floured hands shape about 1 tablespoonful dough around 1 peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake in 375 degree F oven 7 to 9 minutes or until set and slightly cracked. Cool on wire racks. Decorate as desired.   Cheez-it crackers peanut butter (creamy) Chocolate Almond bark Spread peanut butter between the cheez-its to make little cheez-its sandwiches (I give my kids a butter knife and let them do that part) melt almond bark, dip the little "sandwiches" in the almond bark and place on wax paper until hard. These taste just like butterfingers and everyone loves them. I make a lot of these and put them in tins and give them for gifts.   Vanillahörnchen (Viennese crescents) 1 cup butter (1/2 lb) 1/4 c granulated sugar (2 oz) 2 cups flour (8 oz) 1 cup ground almonds (4 oz) icing sugar (about 2 oz) Cream butter and granulated sugar; add flour and almonds. Chill dough to make it easier to handle. Roll into a little sausage with pointy ends, then shape into crescents about 2 1/2" x 1/2" (I find it easiest to divide the dough into half, halves again, and again, then into thirds - this makes 48 pieces, and a cookie sheet will hold four rows of six). No need to grease the cookie sheet. Bake at 350F (180C, gas mark 4) for 30 minutes, till golden. Let cool, then roll in icing sugar.   Coconut Pound Cake 350 degrees; 1 hour Cream: 2 cups sugar 1 cup Crisco shortening In another bowl, Combine: 2 cups flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1 cup buttermilk* 1/2 teaspoon coconut flavoring Add this mixture to the cream mixture. Stir in 7 ounces of coconut. Bake in 2 greased/floured loaf pans at 350 degrees for 1 hour. Glaze Icing: 5 minutes before the cake comes out of the oven, prepare this glaze icing. 1 cup sugar 1/2 cup hot water Stir over low heat until dissolved. Bring to a boil. Cook for 1 minute without stirring. Remove from heat. Add 2 teaspoon coconut flavor. Stir well. Remove cake from pans and place on cookie cooling racks. Punch holes in top and sides of hot cake and pour icing over the cake. (It helps to have waxed paper under the cooling rack to catch the excess glaze. I also pour that back onto the top of the cake) *NOTE: If you don't have buttermilk on hand, use 1 cup of milk and add 1 Tablespoon of vinegar OR lemon juice. Let this sit for 5 minutes. This cake is very moist and freezes well. It slices easily while frozen and thaws quickly for those last minute guests.   Disappearing Brownies Melt together 1 Cup butterscotch chips 1 stick of butter Mix together with 1 1/2 Cup Flour 1/2 tsp. salt 2 tsp baking powder 2/3 Cups Brown sugar MIX WELL, then add 2 eggs 1 tsp. vanilla 2 Cups Choclate Chips 2 Cups Miniture Marshmellows 1/2 Cup chopped walnuts Put in 9x13 greased pan and bake 18 -20 minutes at 350 degrees.   Scotcheroos 6 cups Rice Krispie cereal 1 cup peanut butter 1 cup light corn syrup 1 cup sugar 6 oz. chocolate chips 6 oz. butterscotch chips To Make: Mix together corn syrup and sugar in a medium saucepan and cook on medium heat until it starts to bubble. Take off heat and stir in peanut butter. Pour over rice krispies and spread the mixture out in a 13X9 pan. Melt chips, mix together and spread over. Let stand until chips harden. Cut into squares and enjoy. These can be made ahead and frozen for a few weeks   Scottish Shortbread Here is my mother's shortbread recipe. It is really good, rich, and bad for you. It's also a staple at holiday parties and bake sales. If I don't show up with the shortbread, I hear about it. 1/2 lb butter (not margarine) 1 1/2 cups plain flour 1 cup self-rising flour 1/2 cup cornstarch 1/2 cup sugar Melt butter. Mix dry ingredients and pour in butter. Mix all together and spread in a greased 8 inch square pan. Prick with fork. Bake 40 to 45 minutes at 350F. Cool slightly and sprinkle lightly with sugar. Cut into pieces while still slightly warm. It's really rich so don't make the pieces too big. Recipe doubles easily, just use a 9x12 pan.   Cream Cheese Logs Yields 12 dozen 1 c. sugar 1 c. butter 3 oz. cream cheese, softened 1 egg yolk 2 1/2 c. flour 1 c. finely chopped walnuts 1/2 tsp. salt 1/2 tsp. vanilla 6 oz. chocolate chips Decorator candies (stars are lovely) Combine sugar, butter, & cream cheese; cream until light & fluffy. Add egg yolk, beating well. Stir in flour, walnuts, salt, & vanilla; mix well. Cover & chill at least 2 hours. Shape dough by tablespoons into 2" logs by rolling between palms. Place cookies on ungreased cookie sheets; bake at 325 degrees for 12 minutes or until lightly browned. Melt chocolate chips. Dip one end of each cheese log in melted chocolate, then in decorator candies. Store between layers of waxed paper. Cookies may be frozen.   Fudge  Yields 5 pounds. DO NOT beat at any time during this process. 4 1/2 c. sugar 1 13 oz. can evaporated milk 1/2 c. butter 1/2 pound marshmallows 2 squares unsweetened chocolate 12 oz. semisweet chocolate chips 12 oz. sweet chocolate, chopped 1 tbsp. vanilla 2 c. chopped nuts Place sugar, milk, and butter in large, heavy saucepan. Stir over medium heat until sugar is dissolved. Cook to boiling. Cover & boil for 5 minutes. Turn off heat. Add marshmallows. Stir until melted. Add chocolate one kind at a time (very important), stirring until melted, then adding next kind. Add vanilla and chopped nuts. Pour into a buttered 15 1/2 x 10 1/2 pan. Cool until firm. Cut in squares. Freezes well.   Chocolate Rum Balls  Yields 2-3 dozen. 1 c. chopped pecans 1 c. Oreo crumbs (pre-bought as crumbs) 1 c. powdered sugar 1 1/2 tbsp. light corn syrup 1/4 c. rum granulated sugar for coating Mix pecans & Oreo crumbs. Mix in the rest of the ingredients, except for the granulated sugar. Shape into 1" balls & roll in sugar.   Stollen Use one package hot roll mix. Follow directions for sweet rolls. Knead into dough 1/2 c. candied fruit & 1/2 c. raisins (or all candied fruit). Roll into a 10-12" circle. Fold in half and place on greased baking sheet. Let rise until doubled in bulk. Bake at 375 degrees for 25-30 minutes or until golden. Cool on rack & glaze with powdered sugar combined with hot water. Garnish with sliced almonds & chopped candied fruit in daisy patterns, if desired   Multi Holiday Snowballs 1 pkg. Oreo cookies 1 8 oz. pkg. Cream Cheese Almond Bark (white chocolate) Miniature Candy Canes Crush the Oreos and candy canes. Set candy canes aside. Combine Oreos and softened cream cheese. Form into 1 inch balls and place on a cookie sheet covered with waxed paper. Chill for 10 minutes. In the mean time melt the almond bark in a medium bowl. Dip the Oreo balls into the melted almond bark and place back on the waxed paper. Next sprinkle them with the crushed candy canes. They set up within a few minutes so dip 2 or 3 and then sprinkle before they set up. Note: This recipe can be changed to suit any holiday. For Halloween I used m&m's and icing to make spiders on them. For Valentines day you could use candy hearts or red hots. Use your imagination!   Mini pecan pies Pre-heat oven 350 Crust: 1/4 lb butter 3oz cream cheese 1 cup flour Blend butter and cream cheese. Add flour, form into 24 balls. Stick and form into mini muffin pan. Filling: 1/2 cup chopped pecans 1 egg, beaten 1 tbsp melted butter 1 tsp vanilla 3/4 cup brown sugar Mix all together. Spoon filling into crust. Bake at 350 for 15-18 min. Reduce temp to 250, bake 10 more min. You can top with pecan halves before baking to make them prettier if you'd like.   Old Fashion Doughnuts 1/2 cup milk 1/2 sugar 2 tsp baking powder 1/4 tsp nutmeg 1/2 tsp salt 1 egg beaten 1 Tsp melted butter 1 3/4 cups flour Vegetable shortening for frying Sugar for dusting Mix the milk, sugar, baking powder, nutmeg, salt, egg and butter in a large bowl. Add the flour gradually, using just enough so that the dough is firm enough to handle yet soft as possible. Cover the dough and chill for about an hour. Turn out on a floured bowl and knead for a few minutes. Roll out to 1/2 thick and cut out doughnuts. Place on a floured wax paper for about 5 min. Fry the doughnuts till golden brown. Drain on paper towel and dust with sugar.   Nestle's chocolate chipers Get a 12 oz bag of Nestle's chocolate chips with the recipe for toll house cookies on the back. It is the best cookie recipe in the world. You will need 2 1/2 c. sugar and 3/4 c each of regular and brown sugar. Also baking soda, salt, vanilla, 2 eggs, a cup of walnuts and two sticks of soft butter. The recipe says to use a mixer but I don't.   Pumpkin Pie Buy a can of pumpkin puree and follow the recipe on the back. I use one-pie brand for which you need sugar, salt, cinnamon, ginger, cloves, 2 eggs, molasses, corn starch, and a can of evaporated milk (as well as the can of pumpkin). Though a cup of sugar as it calls for is a bit much. Any other kind of pumpkin is fine, just make sure it's not pie mix, get pumpkin only. Also use fresh spices and mix them first in a little bowl, then you can adjust if there's too little of one or the other.   Peanut Butter Balls (candy) 1 stick butter 3 cups Rice Krispies 2 cups peanut butter 12 oz. Chocolate chips 1 lb. Box powdered sugar 1/2 bar of household wax (cooking wax) Melt butter, remove from heat. Add peanut butter and mix until smooth. Add sugar and Rice Krispies. Roll into 1" balls. Refrigerate one hour. Melt wax in double boiler, add chocolate and stir until melted. Remove from heat. Put toothpick in ball and dip into chocolate mixture. Put on waxed paper to harden.   Slush Punch 8 C. boiling water 3 C. sugar 1 lg. pkg of Jell-O (color of jell-o determines the color of punch) Mix these three ingredients together. Then Add: 1/2 C. lemon juice 1 large can pineapple juice 8 C. cold water Freeze the above concentrate in ice trays. It takes about 16 trays. When ready to serve you can thaw to a slush consistency, or you can use a Salad Shooter to shave the ice cubes. I use the Salad Shooter & it makes it fast and easy. Add a 2 liter of sprite just before serving.   Million $ Fudge In a large pot boil the following for 10 to 12 minutes.( 10 minutes will be softer fudge, 12 minutes for firmer). 1 can of EVAPORATED milk, 1 cube of butter 4 cups of granulated sugar After boiling, remove from heat, and quickly add 1 package of chocolate chips 1 package of marshmallows (10 oz) a large Hershey candy bar 3 Tbs.vanilla STIR... until everything is dissolved. Pour into a buttered cake pan, and let sit till firm. Usually overnight. Once firm,cut into one inch squares. You can add chopped nuts if you would like. About a cup. Milk chocolate chips make a lighter fudge, Semi- sweet, a darker fudge. The candy bar can be varied to your taste. Peanut butter chips are a nice change. You can make white fudge by using white chips and the Cream and Cookies bar.   Virginia Chocolate Squares Brownie Mixture: 2 C. Sugar 1 1/2 C. Sifted flour 2 Sticks oleo 4 eggs 2 squares chocolate (bitter-melted) 1 1/2 C. chopped nuts 1 10 oz. pkg. marshmallows - use about ? of the package Cream sugar and oleo. Add melted chocolate and flour. Add the eggs one at a time - important: adding the eggs one at a time is what makes this rise. Add nuts. Bake in a greased floured 9x13" pan at 350o for 25 minutes. (shines in the middle- done at the edges) Place marshmallows on top about ½" apart. Put in oven and heat 4 minutes. Pour icing on top. Let cool in the pan. (Swirl icing and marshmallows together and spread evenly while still warm.) Icing Mixture: 1/2 stick oleo 1 lb. box powdered sugar 2 Squares Chocolate 1 t. vanilla 1/2 C. evaporated milk Melt oleo and chocolate over low heat or in a double boiler OR in the microwave. Add milk and sugar. Beat with mixer. Add vanilla and mix. Do this while the brownies are cooking, so it will be ready to spread on as soon as the marshmallows are heated.   SCOTTISH SHORTBREAD 2 cups (4 sticks) unsalted butter, softened 1 cup sugar 5 cups all-purpose flour Preheat oven to 275 degrees F. Grease four 8" round cake pans (or two 9 X 13" pans); set aside. In large mixer bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy. Beat in flour, 1 cup at a time, until well mixed. Divide dough into 4 equal pieces (or 2 if you use the rectangular pans). Pat each piece evenly into bottom of pan. (If you don't have enough pans, refrigerate the unused dough and bake as you can.) With tines of fork, prick dough all over to prevent bubbles from forming during baking. Bake one hour or until pale and golden. (Do not allow to brown.) Cut into wedges for round pans, or squares for rectangular pans, as soon as they come out of the oven, but leave them in the pans. After cooling for about 8 minutes remove them from the pans. Don't store them until they are completely cooled. If you do not cut them as soon as you take them from the oven, they will crumble terribly. Chopped pecans to taste can be added to all or part of the batter before baking, as desired. This keeps indefinitely in an airtight container.   Fudge Drops  makes 6 dozen 2 cups semisweet chocolate chips 1/4 cup butter or margarine 1 (11 oz.) can sweetened condensed milk 1/4 cup white sugar 1 tsp. Vanilla extract 1 cup all-purpose flour 1/2 cup chopped nuts (optional) Melt chocolate, butter, condensed milk, sugar, and vanilla in a saucepan over medium heat. Stir often. In a separate bowl, combine chocolate mixture, flour and chopped nuts (if used). Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for about 10 to 12 minutes. Cookies will be soft.   Brownie Wedgies 1 1/2 C all purpose flour 1 tsp. baking powder 1/2 tsp. salt 1/2 C unslated butter 4 oz. semisweet chocolate, chopped 1 1/3 C sugar 3 eggs, lightly beaten 1 1/2 tsp. vanilla extract 1/2 C chopped hazelnuts (substitute pecans) 1/2 C semi sweet chocolate chips Glaze: 8 oz. semisweet chocolate, chopped 1/4 C Frangelico (hazelnut liqueur) (substitute Tia Maria if pecans are used above) Preheat the oven to 350 degrees. Butter a ten inch springform pan. Mix together the flour, baking powder and salt. Set aside.Melt butter and 4 oz. chocolate over low heat in a small saucepan, stirring until smooth. Cool slightly and beat in sugar. In a bowl, beat the eggs with vanilla. Add the chocolate mixture and beat for 2 minutes. Mix in the nuts and chips. Add the dry ingredients and stir to form a thick batter. Pour into prepared pan and bake until top looks dry and edges begin to pull away from the sides of the pan - about 45 minutes. Cool. Melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Add liqueur and stir until smooth. Score top of brownies into wedges and spread with glaze. Let stand until glaze sets up. Release pan sides, remove to carrier and cut along score lines to serve.   Apple Crisp Recipe 8 medium apples, peeled & sliced (a variety of apples always works well i.e. Macintosh's & Rome Beauties, for example) 1 tablespoon lemon juice 2 tablespoons orange juice grated rind of 1 orange For Topping: 1 cup firmly packed light brown sugar 1/2 teaspoon cinnamon 3/4 cup flour 1/4 teaspoon salt 6 T butter or margarine Slice apples into a greased 9-inch square pan or a 1-quart casserole. Stir the orange juice, lemon juice and orange rind into the apples. Mix brown sugar, flour, cinnamon, and salt into a bowl. Cut in the butter. Mix well. Spread topping mixture onto the apples. Bake at 350 for 45 minutes, or until golden brown and bubbly. Let cool; serve with vanilla ice cream or frozen yogurt.   White Chocolate Popcorn 1 bag microwave popcorn, popped (about 4 cups) 1 cup Rice Krispies or Rice Chex 1/4 cup dry roasted, salted peanuts 1/2 pound white almond bark (I use white chocolate chips) 1 tbsp peanut butter Mix and melt bark and peanut butter in microwave. Pour over dry ingredients in a large bowl and stir. Spread out on waxed paper. Let dry (couple of hours). Pumpkin bread - Makes about 5 dozen, Makes two large or three medium loaves. 3 c sugar 1 c vegetable oil 4 eggs Blend 1 1/2 tsp salt 3 1/3 c flour 1 tsp cloves 1 tsp cinnamon 1 tsp nutmeg 2 tsp baking soda Sift together and add to above, mixing alternately with 2/3 c water. Add 2 cups canned pumpkin to above. Pour into greased loaf pans. Bake 350 about 1 hour.   Raisin-Oatmeal Drops 1 cup packed brown sugar 1/2 cup granulated sugar 3/4 cup shortening 1 egg 1/4 cup water 1 teaspoon vanilla 1 cup all purpose flour (or whole wheat flour) 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground cloves 3 cups quick cooking oats 1 cup raisins 1 cup chopped nuts Pre-heat oven to 350 degrees. Mix sugars, shortening, egg, water and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 1 inch apart onto greased cookie sheet. Bake until almost no indentation remains when touched, 12 - 15 minutes. Immediately remove from cookie sheet and store in an airtight container.   Chocolate Bliss Cheesecake Prep Time: 30 min. Total Time: 5 hr. 30 min. Serves: 12 18 Oreo Chocolate Sandwich Cookies, finely crushed (1-1/2 cups) 2 Tbsp. butter or margarine, melted 3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened 3/4 cup sugar 1 tsp. vanilla 3 eggs 1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate, melted, cooled slightly Preparation Heat oven to 325°F. Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Blend in melted chocolate. Pour over crust. Bake 55 to 60 minutes or until center is almost set. (Bake at 300°F for 65 minutes if using a dark nonstick springform pan.) Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Special Extra: Dollop with thawed Cool Whip Whipped Topping and garnish with assorted Easter candies. How To Prepare Crust: Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.   Pumpkin Bread *Bake On Cookie Sheet* Need Two (2) Loaf Pans  2 cups can pumpkin (15-16 oz. can) 2 cups sugar 1 cup brown sugar 1 cup applesauce (low fat - this is what I use and it makes the bread really moist) or if your not worried about fat content you can use 1 cup of oil. 2/3 cups water 4 eggs 3 1/2 cups flour 2 teaspoons baking soda (fresh box) 1 1/2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon ginger Heat oven to 350 degrees. Grease and flour bottoms only of 2 (two) - 9x5 or 8x4 loaf pans (I use Pyrex loaf pans). In large bowl, blend first 5 ingredients. Beat one minute at medium speed. Add remaining ingredients, blend at low speed until moist. Pour into prepared pans. Bake at 350 degrees, 60-75 minutes or till done. Recipe with the applesauce, usually takes 1 hour and 15 minutes. I set my timer for 1 hour, check the loaf's with toothpicks, then set the timer for another 15 minutes, then if it needs to cook a little longer I set the timer for 5 minute intervals.   Cranberry Crisps 2 1/2 dozen cookies Prep time: 15 minutes 1 (15oz) pkg. Pillsbury Cranberry Quick Bread & Muffin Mix 1/2 Cup finely chopped walnuts or pecans 2/3 cup butter or margarine melted 1 egg 1 tablespoon sugar 1. Heat oven to 350F. In large bowl, combine quick bread mix, walnuts, butter and egg, mix well. Shape dough into 1 1/4 inch balls. place 3 inches apart on ungreased cookie sheets. With glass dipped in sugar, press each to 1/8 inch thickness. 2. Bake at 350F for 7 - 10 minutes or until light golden brown around edges. Remove from cookie sheets.   Cream Cheese Pastry Crescents - Jelly Cookies 2 cups flour 2 sticks butter or margarine, room temperature 8 oz. cream cheese 1 tablespoon cold water 1 tablespoon sugar (optional) Mix above, roll out with rolling pin. Cut into circles with a glass. Preserves: Put in 1/2 teaspoon of preserves in center of dough circles. Turn over like a crescent. Press closed with a fork dipped in water. Beat egg and smooth on top of pastry for a golden shine. Bake 10 - 12 minutes at 350 degrees or until golden brown.   Chocolate Ricotta Cake 1 box of Duncan Hines Chocolate cake mix. Follow directions on box. Pour batter into a 9" x 13" pan. In a Separate Bowl - 2 lbs. ricotta cheese 3 eggs 1 teaspoon vanilla 1/2 cup sugar Spoon cheese mixture on top of chocolate batter in pan. Bake 1 hour at 350 degrees.   Oatmeal Crispies 1C shortening 1C granulated sugar 1C brown sugar 2 well beaten eggs 1t vanilla Cream these together 1t salt 1t baking soda 1 1/2 C all purpose flour Sift together and add to above mixture. 3C quick cook oatmeal 1/2C nuts (optional - I use pecans but use whatever you like) Mix well with first two steps. Form into rolls and wrap in wax paper. Refrigerate overnight. Slice & bake 10 min. @ 350. Note: We like to keep these roll in the freezer during the holidays for a quick to fix treat anytime.    Springles 4 eggs 1 lb. powdered sugar butter - size of walnut 1/2 egg shell of milk anise oil - 2 or 3 drops pinch salt 1 tsp baking powder flour to make dough stiff - 6 cups or less Mix all ingredients together - roll out on floured cloth. Sprinkle a little flour on dough and use a special rolling pin or mold that imprints a design in the dough ( you can cut into 2x3 squares if you do not have a mold). Cut out and allow to dry overnight. Bake for 6 to 8 minutes at 350 degrees.   No Bake Fruit Roll 1 pound butter or stick margarine 1 pound of large marshmallows 1 box graham crackers, crushed, I roll with rolling pin. 1 pound pecans can be broken but not chopped small 1 pound dates 1/2 pound candied cherries, chopped 1/2 pound candies pineapple, chopped 4 Tablespoons brown sugar 1 teaspoon vanilla Melt butter and marshmallows together, add sugar and vanilla. Mix all other ingredients. Cool. Shape into desired length rolls. Keep wrapped in refrigerator and slice as needed. My family doesn't like fruitcake but say this is better than fruit cake.   Cherry Coconut Bars This recipe Does Not Double correctly, it is easier to bake two batches if you are planning to keep some for yourself! 1 c. flour, 1/2 c. sugar, 3 Tb. powdered sugar Mix these until smooth and pat into a 9 x 9 pan. Bake 15-20 min at 350 until browned at edges. While crust is browning: Stir together -2 eggs slightly beaten, 1 c. sugar, 1/4 c. flour, 1/2 t. baking powder, 1/4 t. salt, 1 t. vanilla, 3/4 c. chopped walnuts or pecans, 1/2 c. coconut, 1/2 c. chopped maraschino cherries *Note: I chop the cherries by hand, my food processor turns them into mush. Spread mixture over crust (does not need to cool). Bake at 350 for 20-25 minutes. Cool thoroughly before cutting into bars.   7 Up Cake This cake is so rich and buttery; you just may get orders for it. 3C self rising flour 2 1/2 C sugar 3 sticks butter 5 eggs 6oz 7up 1tsp lemon extract mix for 15 minutes bake 45 min - 1 hr @ 375° in a greased & lightly floured ring cake pan. Though this can be made as a "dump" cake (dump all the ingredients together, then mix), I usually make it the traditional way cakes are made (cream butter, then cream sugar w/butter, add eggs - one-at-a-time, alternately mix in the flour & 7up until all blended, mix for 10 min, add extract.   Almond Cake -Not for the waist watchers 1/4 lb butter-softened 1/2 cup sugar 2 eggs 1 1/2 C cake flour 4 T milk mix ingredients & pour into a greased 13 × 9 " pan *(if batter is too sticky, add flour) Topping: in a saucepan, melt 1/2 lb butter, 1C sugar 2 1/2 C sliced almonds, 2-3 T honey (I use Dulce De Leche -caramel sauce found in gourmet shops, or you can make your own.) Mix well and pour over batter. Bake at 350° for 30 minutes   Pecan Tarts Makes 4 doz. 2 sticks butter 2 3oz pkg. of cream cheese 2 C flour < tart mini sells Catalogue Baking Flour Arthur (King pans or muffin print Thumb chill. & balls small> Filling: 1 1/2 C brown sugar 2T butter 2 eggs 1 1/2 C chopped pecans 2T vanilla Fill cups. Bake @ 325 - 350° 25 min. Cool; sprinkle w/powdered sugar.   Peanut Butter Pie 3 eggs ½ cup sugar ½ teaspoon vanilla ½ cup chunky Peanut Butter 1 c dark corn syrup 1 un-baked pie shell Beat all ingredients together at med. Speed. Pour into pie shell. Bake at 350 degrees in preheated oven for 50-60 min.   Brown Sugar Substitute This mixture will not have the same texture as store-bought brown sugar but can be substituted in a pinch. Mix together 1 cup sugar with 4 tablespoons of dark molasses. Mix with a fork to make sure the molasses is evenly distributed. (Molasses is one of the ingredients used in manufacturing brown sugar). The amount added determines light or dark brown sugar. You can substitute dark for light or light for dark in recipes. However, the dark has a stronger flavor due to having more molasses.   Fantasy Fudge by Kraft 3 cups sugar 2/3 cup evaporated milk 1 cup margarine Two 6 oz pkgs semi-sweet chocolate chips 1 jar marshmallow creme 1 teaspoon vanilla 1 cup chopped nuts   Pumpkin Squares 2 cups flour 2 teaspoon baking powder 1 teaspoon soda ½ teaspoon salt 2 teaspoon cinnamon 2 cups sugar 4 eggs 2 cups pumpkin 1 cup oil Combine dry ingredients in mixing bowl. Add eggs, pumpkin and oil. Mix and pour into a greased and floured jelly roll pan. Bake at 350 degrees for 25 minutes. Cream Cheese Frosting 1 8oz pkg cream cheese 1 stick butter 1 box powdered sugar 2 teaspoon vanilla Mix all ingredients together and beat well. Spread over pumpkin squares. You may sprinkle with nuts, if desired.   Mother’s Pecan Pie by Reta Evens 3 eggs, slightly beaten 1 cup Karo syrup - ½ light, ½ dark 1/8 teaspoon salt 1 cup sugar 1 cup finely chopped pecans 1 teaspoon vanilla Mix together all ingredients, adding nuts last. Pour into unbaked pie shell. Lay strips of foil over fluted edges of the crust to keep from getting too brown. Bake in hot oven at 400 degrees for 10 minutes. Reduce heat to 350 degrees and continue to bake until knife comes out almost clean, about 50 minutes. I take it out when it is still a tiny bit syrupy - not quite set, like a custard. If you leave it too long it gets too hard.   Apple Pie 1 cup sugar ½ tsp. cinnamon ½ tsp. nutmeg 6 cups Granny Smith Apples 1½ tbsp. butter Heat oven to 425°. - Mix sugar, cinnamon and nutmeg through apples. Pour in pastry-lined pie pan. Dot with butter. - Cover with top crust which has slits cut in it. Seal and flute. Cover edge with aluminum foil to prevent excessive browning. - Bake 50 to 60 min., or until crust is nicely browned and apples are cooked through.   Easy Cobbler ¼ lb butter or margarine (1 stick) 1 cup flour 1 cup sugar 2 teaspoons baking powder 1 teaspoon salt ¾ cup milk ½ cup sugar 1 large can peaches, berries, or other canned fruit Melt margarine in 9x13 casserole pan in oven. Then mix together flour, first measure of sugar, baking powder, salt and milk. Pour batter over melted margarine. Then add second amount of sugar to the large can of fruit, spoon fruit, including juice, over batter. Do not mix. Bake at 375° for 30 to 45 minutes until crust is brown and set.   Dried Apple Pie by Vivian Morris 1 2/3 cups dry apple slices 2 ½ cups water 2 tablespoons cornstarch ½ cup sugar ¼ teaspoon salt ¼ teaspoon cinnamon 1 teaspoon lemon juice TOPPING: ½ cup sugar ¾ cup flour 1/3 cup butter Combine all pie ingredients except for topping and blend well. Heat to a rolling boil, stirring occasionally. Pour into 8 or 9 inch pie crust. Combine topping ingredients in food processor or with knives until crumbly. Sprinkle over the top of the pie. Bake at 400° for 40 minutes. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Meal Plans for a week Here is a 6 day meal plan (from FlyLady.net): Day 1: Lemon Turkey Stir-Fry on Rice Day 2: Vermicelli Lo Mein Day 3: Mexican Bow Ties Day 4: Caesar Chicken Sandwiches & Garlic-y Steak Fries Day 5: Spicy Sweet Potato Soup with Sausageda Shopping List Meat: Extra lean ground beef (1/2 pound) 2 bags boneless, skinless chicken breasts (try get them on sale, if possible) 1 1/2 pounds turkey cutlets Sausage, smoked (12 oz.) (like low-fat turkey sausage) Condiments: Olive oil (or vegetable oil if you prefer) Soy sauce (low sodium or regular, your choice) White wine vinegar Sesame oil (optional, but highly recomed!) Salsa Cooking spray Worcestershire sauce Tabasco sauce Produce: 1 (5#) bag Russet potatoes 1-2 heads garlic (depending on size) 2+ heads lettuce * (or more depending on salads made with meals this week) 1 head Romaine lettuce (can be used for one of your salads, too) 2 pounds yellow or white onions 2 bunches broccoli (or you may only need one big bunch) 1 bunch carrots 1 package baby carrots 1 bok choy (or small cabbage if you prefer) 2 bunches green onions 1 small (4 oz.) package mushrooms 6 sweet potatoes (enough to make 4 1/2 cups peeled and diced) 1 bunch celery 1 small red bell pepper 2 lemons 2 (10 oz.) bags freshly washed spinach (can use baby spinach) 1 acorn squash Canned Goods: 1 (15 oz.) can veggie broth (or use chicken broth instead, your choice) 2 (15 oz.) cans chicken broth (buy an extra can if using instead of veggie broth) 1 (16 oz.) can pinto beans (or make dried beans if you prefer) 1 (15 oz.) can black beans 1 (15 oz.) can diced tomatoes 1 (8 oz. ) can whole kernel corn 2 (10 oz.) cans green enchilada sauce (if you can't find green, get regular) Spices: lemon pepper cumin chili powder cayenne pepper garlic powder Dairy/Dairy Case: 1 pound low-fat cheddar cheese 1 wedge Parmesan cheese 1 (8 oz.) container low-fat sour cream 1 dozen corn tortillas Dry Goods: baked tortilla chips (or make yourself--bake tortillas in the oven till crisp) Corn starch Flour Cornbread mix (or make your own homemade) if you choose cornbread instead of other bread 1# rice (brown rice is preferable) small package walnuts (optional) 1 (8 oz.) package vermicelli or thin spaghetti 1 (8 oz.) package bow tie pasta (or other shape, if you prefer) Baked Goods/Bread: 1 loaf of your favorite bread to eat with soup or make your own or use the corn bread 6 whole wheat sandwich rolls   Day 1: Lemon Turkey Stir-Fry on Rice Serves 6 3 cups brown rice, cooked (you can use white rice if you want) 1 1/2 pounds turkey cutlets -- cut into 1/2-inch strips 1 tablespoon soy sauce 1 tablespoon white wine vinegar 2 teaspoons cornstarch 1 teaspoon lemon pepper 2 tablespoons olive oil 3 medium green onions -- sliced, using green too 1 medium fresh lemon -- cut into 10 thin slices and slivered 1 clove garlic -- finely minced 1 10-ounce bag fresh spinach -- washed, drained and chopped Cook rice according to package instructions to yield 3 cups cooked (1 1/2 cups raw). In self-closing plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper. Shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavors to blend. In large skillet, over medium heat, sauté turkey and marinade in oil 2 to 3 minutes, or until turkey is no longer pink. Add onions, lemon slivers and garlic; continue to cook until onions are translucent. Stir in spinach and cook until just wilted. Serve over brown rice. SERVING HINTS: Feel free to add other veggies to this--this is a good recipe for using up anything leftover (produce-wise) from last week. With all these veggies, you're good to go--no need for extra stuff unless you want it! Day 2: Vermicelli Lo Mein Serves 6 1 cup vegetable broth (or use chicken broth) 3 tablespoons soy sauce 1 tablespoon cornstarch 8 ounces vermicelli -- uncooked 2 tablespoons olive oil 1/2 medium onion, chopped 2 cloves garlic, pressed 1 1/2 cups fresh broccoli florets 2 medium carrots, sliced 1 1/2 cups thinly sliced bok choy 1 1/2 cups sliced fresh mushrooms -- (about 4 oz.) 1 cup thinly sliced red bell pepper 2 green onions, sliced Sesame oil -- (optional) In small bowl, stir together broth, soy sauce and cornstarch; set aside. Meanwhile, in large skillet or wok over medium-high heat, heat olive oil (but don't let it smoke). Add onion, broccoli and carrots; stir-frying about 3 minutes. Add bok choy, mushrooms, red bell pepper, onion and garlic; stir-fry 3 minutes or until tender. Stir cornstarch mixture into vegetables. Cook, stirring constantly, until mixture thickens; remove from heat. Add hot pasta; toss until well blended. Sprinkle with sesame oil and serve. SERVING HINTS: Although this is another stir fry recipe, the flavors are totally different from each other and this one is served on pasta. A nice green salad would be nice with this! Day 3: Mexican-Style Bow Ties Serves 8 8 ounces bow tie pasta (or whatever other pasta you prefer) 8 ounces lean ground beef 1 16-ounce can pinto beans -- drained (or equivalent homemade, 2 cups) 1/2 teaspoon ground cumin 1 teaspoon chili powder 1 15-ounce can chopped tomatoes, un-drained 1 8-ounce cans whole kernel corn -- drained 1 small green bell pepper -- chopped 1/2 cup shredded Cheddar cheese (can use low-fat) 1/2 cup sliced green onions 1 cup low-fat sour cream 1/2 cup salsa 1/2 cup broken tortilla chips Prepare pasta according to package directions; drain. In a medium skillet, brown ground beef and drain. Add beans, cumin and chili powder; heat through. In large bowl, combine pasta, meat mixture, tomatoes, corn, green pepper, cheese and onions. In small bowl, combine sour cream and salsa. Add to salad mixture and toss well. Serve warm, garnished with tortilla chips and additional salsa. SERVING HINTS: This easy and fast to prepare skillet dinner would be great with a spinach salad with 1 clove pressed garlic, rice wine vinegar, and olive oil (2:1) tossed well. Day 4a: Caesar Chicken Sandwiches Serves 6 4 1/2 tablespoons flour 3/4 teaspoon ground black pepper 6 boneless, skinless chicken breasts (if the breasts are too big, cut one in half) cooking spray 9 tablespoons lemon juice 6 cloves garlic -- minced 6 teaspoons Worcestershire sauce dash Tabasco sauce 3 tablespoons walnuts -- toasted and chopped (optional) 6 teaspoons grated Parmesan cheese 6 whole wheat sandwich rolls-- sliced lengthwise (or your choice)  6 Romaine lettuce leaves Combine flour and pepper. Coat chicken with flour mixture, shaking off excess. Spray a 10-inch skillet with cooking spray for 2 seconds; over medium heat, lightly brown chicken on both sides. Combine lemon juice, garlic, Worcestershire and hot pepper sauce; pour over chicken. Cover; simmer for 15 minutes or until chicken is done. Sprinkle walnuts and cheese over chicken. Arrange lettuce on Hearty Wheat Sandwich Rolls; top with chicken. Serve immediately. Day 4b: Baked Garlic-y Steak Fries Serves 6 8 russet potatoes 1/4 cup olive oil 2 teaspoons garlic powder Preheat oven to 400 degrees.  Scrub potatoes well, and then cut into steak fry shapes. In a large bowl, toss raw steak fries with olive oil and garlic powder, tossing till well-coated. On a cookie sheet, lay flat steak fries (not overlapping) and bake for 15 minutes, turn fries, then finish baking another 15 or so minutes (depending on how thick you cut them). COOKING HINTS: Get your potatoes in the oven BEFORE you start on the sandwiches...they truly don't take long. SERVING HINTS: Serve a little salad if you like with this or skip the salad and serve a bowl of baby carrots right in the middle of the table. Day 5: Spicy Sweet Potato and Smoked Sausage Soup Serves 6 12 ounces smoked sausage -- diced (optional if you want to go veggie) 3/4 cup onion -- diced 3/4 cup celery 1 teaspoon cayenne (give or take, depending on how spicy you like it or omit) 4 1/2 cups sweet potatoes -- peeled and large-diced 3 tablespoons flour 4 1/2 cups chicken stock salt and pepper to taste Sauté sausage in a large sauce pan for 5 minutes over medium heat; add vegetables and continue to sauté for an additional 5 minutes; add flour and cook for 2 more minutes; add stock, salt and pepper and stir until smooth. Simmer for 20 minutes until potatoes are soft. Give it a good stir and serve. SERVING HINTS: Serve with cornbread or your favorite bread from the bread maker or grocery store. Naturally, a big salad is appropriate! DO AHEAD HINT: It wouldn't take much to precook tomorrow's chicken. Throw it in the oven when you're baking the corn bread! ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- The 3 Day Beef Stretch Day 1: Roast Beef 1 boneless rump or round roast, 3 pounds or larger(can be bigger) 4 - 6 fresh garlic cloves, peeled and sliced freshly ground black pepper Preheat oven to 500 degrees. Place roast in a shallow baking pan, fat side up. Cut slits in roast deep enough to hold the garlic slices and insert cloves of garlic. Season with pepper. Place roast in preheated oven and roast for 7 minutes per pound. Turn off oven and let rest for 2 hours without opening the door. It is very important that you do not open the door. Turn oven back on to 200 degrees for rare or 300 degrees for medium to well done. When the oven has reached the appropriate temperature, cook roast for 1/2 hour for rare to medium or 1 hour for well done. Day 2: Paprika Beef on Noodles Yield 4 servings 4 tablespoons vegetable oil 1 pound white mushrooms, sliced 1/4 inch thick 3 large slices of roast beef, 1/4 inch thick 2 medium yellow onions, cut into 1/2 inch dice 3 tablespoons sweet Hungarian paprika 1 tablespoon hot Hungarian paprika 1 bay leaf 1/2 teaspoon dried thyme 1 teaspoon celery seed 2 tablespoons tomato paste 2 cans (14 1/2 oz each) beef broth 3 tablespoons all-purpose flour 1 cup sour cream 1/2 teaspoon salt freshly ground pepper to taste In a 12-inch heavy sauté pan or skillet, heat 2 tablespoons of the oil over medium-high heat. Add the mushrooms and sauté until they are nicely browned and their moisture has evaporated. Set aside in a medium bowl. Cut the roast beef into 1 inch-wide strips. In the same pan, heat the remaining 2 tablespoons vegetable oil over medium heat. Add the onion and sauté until soft but not browned, about 5 minutes. Stir in the paprika, bay leaf, thyme, and celery seed and cook for 1 minute. Stir in the mushrooms, tomato paste, and all but 1/4 cup of the beef broth. Bring to a boil, reduce heat to a simmer, cover and cook for 10 minutes. Place the 1/4 cup reserved beef broth and the flour in a small screw-top jar and shake vigorously to combine. Whisk the flour mixture in the pan and whisk for a minute or two. Simmer for 5 minutes. Stir in the sour cream, keeping the mixture at a bare simmer. Add salt and pepper. Just before serving, add the beef and heat for 1 minute. Serve over noodles, rice or barley. Day 3: Roast Beef Quiche Yield: 6 - 8 servings. 1 unbaked pastry shell (9 inches) 1 3/4 cups finely chopped cooked roast beef 1/4 cup chopped green onions 1 tablespoon all-purpose flour 4 eggs 1/2 cup evaporated milk 1 tablespoon steak sauce 1/8 teaspoon dill weed 1/8 teaspoon dried basil 1/8 teaspoon dried oregano Salt and pepper to taste 2 cups (8 ounces) shredded cheddar cheese 1/2 cup chopped green pepper Preheat oven to 450 degrees. Line un-pricked pie shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes; remove foil. Bake 5 minutes longer. Reduce heat to 375 degrees. Sprinkle beef & onions into the crust. In a bowl, beat the flour & eggs until smooth. Add milk, steak sauce and seasonings; beat until smooth. Stir in cheese and green pepper. Pour into crust. Bake for 25 minutes or until center is set. Let stand 10 minutes before cutting.  You could also make Beef Dip Sandwiches, Pepper Beef or whatever else turns your key. The possibilities are as endless as your imagination! ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Rubber Chicken (Serves 4 for 3 days) Remember this is Rubber Chicken, not Miracle Chicken, if you have a big family, you will need to cook more than one chicken to insure leftovers 1 chicken -- washed and patted dry (get a nice sized one) 1/2 celery rib -- cut in pieces 1 onion -- quartered 1 carrot -- cut in 2" pieces salt, pepper, garlic powder to taste   Day One: The adventure begins--Preheat oven to 400 degrees. In the cavity of the chicken, season with salt, pepper and garlic powder and place cut up vegetables inside. Sprinkle the outside with salt and pepper and a little garlic powder, too, if you like. Cook for about an hour or longer (depending on the size of the bird) till the juices run clear. Let sit a minute and then remove the vegetables. In the meantime, if you were smart, you boiled the neck with some celery, onion and carrot and have that broth, too. To further cut down on the grease from the chicken, you could take the cooking juices and put them in a cup and refrigerate while you make the rest of the meal. This will get rid of a significant amount of chicken fat which will all rise to the top. Make a nice gravy by deglazing the pan with a little water and thicken it up with a flour/water mixture (about a tablespoon should do) Serve your wonderful chicken with Just Like Mama's Mashed Potatoes and lots and lots of veggies. Remember, you want leftover chicken. Day Two: Let the adventure continue! Take your time and pull every last itty bitty bit of chicken from the bones. You want that chicken skeleton to look like a science project. Toss the chicken in pot with a can of black beans and season with a little cumin, some garlic powder and serve it up with lots of salsa, tortillas, some cheese. A great big salad will give you a perfect dinner. Day Three: The adventure ends--with the skeletal remains finally hitting the stock pot for Clean out the Crisper Vegetable Soup Chop what you have and set aside (some good ones are carrots, celery, cabbage, zucchini, turnips etc.) 1 small onion chopped 1 can diced tomatoes 1 tsp. garlic powder 1 tsp. thyme salt and pepper to taste In a soup pot, sauté the onion till almost clear. Add the rest of the vegetables and cook about 2 minutes. Add the chicken broth you just made and seasoning. Let simmer till vegetables are tender and serve with plenty of bread and butter. Salad might be nice. Bet you didn't know one chicken had so many meals in it, did you? -----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------  Zucchini Anyone?   Fried Zucchini and Tomatoes 1 med. zucchini 1 sm. onion, chopped 1 can tomatoes 3 tbsp. butter 1/2 c. Parmesan cheese Cut unpeeled zucchini into 1/4 inch slices. In large frying pan, cook onion in butter until clear. Add zucchini, fry 10 minutes. Add chopped tomatoes with juice. Bring to boil. Season with salt and pepper. Simmer 20 minutes. Top with Parmesan cheese. Heat until cheese melts.   Vegetable Italian Stew In a crock pot, cut all veggies about 1 inch (simmer on low all day) Browned Italian sausage Zucchini Red and/or green peppers Potatoes Carrots Onions 1 jar spaghetti sauce   Zucchini soup Serves 6 - 8. 5 or 6 medium zucchini 1 large onion thinly sliced 1-1/2 teaspoons curry powder 3 cups chicken broth 1 cup heavy cream 1/2 cup milk Salt & pepper to taste Wash and dry zucchini; trim off ends. Cut one zucchini in half and slice thinly one half. Stack the slices and cut them into very thin match-like strips (about one cup). Place in saucepan. Add cold water to cover. Boil 3-5 minutes, drain and set aside. Cut the remaining half zucchini and the others into 1-inch slices. Cut each slice into quarters. Place in kettle and add onion slices. Sprinkle with curry and stir to coat pieces. Add chicken broth and bring to a boil. Cover and simmer 45 minutes. Spoon the mixture into a blender and blend to a fine puree (about 4 cups). Add the cream, milk, salt and pepper. Add reserved zucchini strips. Chill thoroughly. Serve sprinkled with chopped chives.   Zucchini Nut bread 3 cups flour 1-1/2 teaspoons cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon salt 3 eggs 2 cup sugar 1 cup oil 1 teaspoon vanilla 2 cups grated zucchini 1/2 cup chopped walnuts 1 teaspoon flour Beat eggs, add sugar and oil. Add vanilla and dry ingredients. Blend well. Stir in zucchini. Combine walnuts with 1 teaspoon flour; stir into batter. Pour into two greased loaf pans. Bake at 350°F for 1 hour. Cool in pans for 10 minutes and remove to wire rack.   Parmesan Zucchini Strips 1/3 c. seasoned bread crumbs 1/4 c. parmesan cheese topping 4 small zucchini 2 eggs In a bowl combine the bread crumbs and cheese topping. Dip zucchini in egg then into crumb mixture. Place on a baking sheet sprayed with nonstick cooking spray. Bake at 450 for 20 - 25 minutes or until golden brown and tender.   ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Looking for a change in diet?   Unmodified White Bean And Fresh Tomato Soup With Parsley Sauce The Soup: 3/4 cup dry navy beans 10 cups water 10 fresh sage leaves or 1 teaspoon dried sage 4 cloves garlic 3 bay leaves 6 thyme branches or 1/4 teaspoon dried thyme 3 tablespoons virgin olive oil Salt 1 medium red or yellow onion, finely chopped 1 pound ripe tomatoes, peeled, seeded, and chopped Freshly ground black pepper Parsley Sauce (recipe below) Directions: Sort through the beans and remove any small stones and chaff. Rinse the beans well, cover them generously with water, and set them aside to soak overnight. Next day, pour off the soaking water and cover the beans with 10 cups fresh water. Add half the sage, 3 garlic cloves (peeled and left whole), 2 bay leaves, the thyme, and 1 tablespoon olive oil. Bring to a boil, add 1 teaspoon salt, lower the heat, and cook the beans at a simmer or slow boil until they are tender but not mushy, about 1 hour. Remove them from the heat and strain, reserving the broth. Slowly warm the rest of the oil in a soup pot with the remaining sage, garlic (roughly chopped), and bay leaf for 1 or 2 minutes; then add the onion and cook until it is soft, about 8 to 10 minutes. Stir in the tomatoes; then add 6 to 7 cups of the bean broth or vegetable stock and 1/2 teaspoon salt. Bring to a boil and simmer for 20 minutes. Add the beans and cook another 10 minutes. Season to taste with salt and freshly ground black pepper. The soup may be served immediately or set aside for later.  Just before serving, prepare the Parsley Sauce (recipe below). Reheat the soup and garnish each bowl with a generous spoonful of sauce. Parsley Sauce: 1 cup Italian parsley leaves, loosely packed 2 cloves garlic 1/4 teaspoon salt, preferably coarse sea salt 3 tablespoons virgin olive oil 3 tablespoons freshly grated Parmesan Red wine vinegar Directions: finely chop the parsley. Pound the garlic with the salt in a mortar until it is a smooth paste. Add a tablespoon or so of the parsley and work it vigorously into the garlic; then stir in the olive oil, cheese, and remaining parsley. Add red wine vinegar to taste, and season with salt if necessary   Modified Version Of White Bean And Tomato Soup With Parsley Sauce The above recipe contains 6 tablespoons of olive oil and 3 tablespoons of cheese. The easiest way to modify the recipe and lower its fat content is simply to delete the oil and cheese without changing the other ingredients. The rich flavor of this soup will not be lost. The parsley sauce calls for olive oil and the required cheese. These add flavor, and the olive oil gives the ground herbs and garlic a smoother, more saucelike consistency. If the oil is omitted, there are several options available to provide the appropriate texture. Lemon juice, wine, vegetable stock, herbed or wine vinegars will all add flavor to the sauce and give it the right consistency. Just plain water could also be used, but it would take away from the flavor of the herbs. If you don’t need to eliminate salt, you could add it here for further flavor enhancement. The Soup: 3/4 cup dry navy beans 10 cups water or vegetable stock 10 fresh sage leaves or 1 teaspoon dried sage 4 cloves garlic 3 bay leaves 6 thyme branches or 1/4 teaspoon dried thyme Salt 1 medium red or yellow onion, finely chopped 1 pound ripe tomatoes, peeled, seeded, and chopped Freshly ground black pepper Parsley Sauce 1 cup Italian parsley leaves, loosely packed 2 cloves garlic Salt to taste 3 tablespoons vegetable stock Red wine vinegar Freshly ground black pepper (optional) Follow the original recipe as written except for those instructions that pertain to the olive oil. After the beans have been soaked and drained, add half of the sage, 3 cloves garlic, 2 bay leaves and the thyme. Omit the olive oil from this step. Use a small amount (about 2 to 4 tablespoons) of the reserved bean broth or vegetable stock to braise the onions to which have been added the remaining sage, garlic, and bay leaf. When the onions have softened, add the tomatoes with the bean broth and salt and pepper as per the instructions above. Finely chop the parsley. Pound the garlic and salt in a mortar until it is a smooth paste. Add 1 to 2 tablespoons of the parsley to the garlic paste and mix well. Gradually add the remaining parsley, alternating with the vegetable stock in small amounts. For a smoother and more uniform sauce, you may want to process a portion of the herb-garlic mix in your food processor or blender. Add red wine vinegar to taste, and season with black pepper if desired. Salad dressings are also easy to modify. The ideal dressing is a mixture that will coat and season the salad, and oil is not the only solution.   Unmodified Vinaigrette Dressing 1 tablespoon lemon juice 3 tablespoons vinegar 1 clove garlic, minced or put through a press 1 teaspoon Dijon mustard Salt and freshly ground pepper to taste 3/4 cup olive oil Mix together the lemon juice, vinegar, garlic, mustard, salt, and pepper. Whisk in the oil. Modified Nonfat Yogurt Vinaigrette 1 tablespoon lemon juice 3 tablespoons vinegar 1 clove garlic, minced or put through a press 1 teaspoon Dijon mustard Salt and freshly ground pepper to taste 3/4 cup plain nonfat yogurt Mix together the lemon juice, vinegar, garlic, mustard, salt, and pepper. Whisk in the yogurt.   Modified Tomato Vinaigrette 1 tablespoon lemon juice 3 tablespoons vinegar 1 clove garlic, minced or put through a press 1 teaspoon Dijon mustard Salt and freshly ground pepper to taste 3/4 cup tomato juice Mix together the lemon juice, vinegar, garlic, mustard, salt, and pepper. Whisk in the tomato juice.   Modified Tofu Vinaigrette 1 tablespoon lemon juice 3 tablespoons vinegar 1 clove garlic, minced or put through a press 1 teaspoon Dijon mustard Salt and freshly ground pepper to taste 3/4 cup soft tofu Process all the ingredients in a blender or food processor until the mixture is smooth. If this is too thick, gradually add more juice or vinegar. You’ll see by the many recipes here that heaps of sugar isn’t necessary for sweet, satisfying desserts. Fruits have so much inherent sweetness and flavors can be enhanced by marinating fruits in sweet wines, lemon or lime juice, and in other fruit juices or fruit juice concentrates (which also serve to sweeten many puddings and baked goods). Sherbets really don’t require the vast amounts of sugar that traditional recipes call for (see the Apple and Apple Cider Sherbet and the Berry Sorbet). Fruit juice can almost always replace sugar syrup. Unmodified Bananas Poached In Wine Here is a traditional recipe for Bananas Poached in Wine, followed by a modified one. 2 cups dry or semidry white wine 3/4 cup sugar 2 teaspoons vanilla extract 3-inch stick cinnamon 1/2 cup raisins or currants 3 to 4 firm, ripe bananas Fresh grated nutmeg to taste 1 cup heavy whipping cream, whipped and flavored with vanilla Combine the white wine, sugar, vanilla, cinnamon, and raisins or currants in a saucepan, and bring to a simmer. Stir to dissolve the sugar, cover, and simmer 5 minutes. Peel and slice the bananas, and add to the poaching liquid. Cover and simmer 10 minutes. Add nutmeg and serve topped with whipped cream. Modified Bananas Poached In Apple Juice 2 cups apple juice 1 tablespoon vanilla extract 3-inch stick cinnamon 3 tablespoons raisins or currants 3 to 4 firm, ripe bananas Freshly grated nutmeg to taste 4 to 6 tablespoons plain nonfat yogurt, flavored with vanilla or Whipped "Cream" (optional) Combine the apple juice, vanilla, cinnamon, and raisins or currants in a saucepan, bring to a simmer, and cook for 5 minutes. Peel and slice the bananas, and add to the poaching liquid. Cover and simmer for 10 minutes. Add nutmeg and serve topped with yogurt flavored with vanilla or the Whipped "Cream," if desired. While the wine may be just fine for some, here the apple juice replaces the wine and sugar and produces just as heady compote. The quantity of raisins or currants has been reduced but you still have them to bite into, and the yogurt or Whipped "Cream" gives you a nice creamy topping. For sweetening and moistening breakfast cereals, use nonfat milk with fresh or a little dried fruit. You may also want to add some fruit juice or fruit juice concentrate as a sweetener (the concentrate will be very sweet, so try small amounts at first). ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Smoothies   Homemade smoothies 1-cup skim milk 3 tab. fat free cool whip 2 tab. fat free-sugar free instant pudding, any flavor 8 ice cubes Mix in blender until ice is crushed. Serve right away in a tall glass.   Super Soy Smoothies Makes four (3/4 cup) servings. Source: Better Homes and Gardens Ingredients 1/2 of a 16-ounce package frozen unsweetened peach slices (about 2 cups) 1 medium peeled banana 3/4 cup vanilla soy milk or soy milk 1/4 cup frozen orange-pineapple juice concentrate, thawed 1 cup ice cubes Directions Set aside 4 peach slices for garnish. Place the remaining peaches, banana, milk, and juice concentrate in a blender container. Cover and blend until smooth. Gradually add ice cubes through hole in blender lid, blending until smooth after each addition. To serve, pour mixture into four chilled glasses and garnish each glass with a peach slice.   Smoothie Sailing Makes 4 (6-ounce) servings.  Prep: 15 minutes. Source: Better Homes and Gardens Freeze: bananas 2 hours ahead Ingredients 1 medium banana 1 8-ounce can crushed pineapple (juice pack) 1 8-ounce carton vanilla yogurt 1 cup orange juice Orange wedges, if you like Directions Remove peel from banana. Place banana on cutting board. Use the table knife to cut the banana into chunks. Wrap banana chunks in plastic wrap or place in a small plastic bag. Freeze banana chunks for at least 2 hours. Use can opener to open the can of pineapple. Put the un-drained pineapple, frozen banana chunks, yogurt, and orange juice into the blender container. Cover blender with the lid and blend on high speed about 1 minute or until mixture is smooth. Turn off blender. Pour drink into 4 glasses. Use the rubber scraper to get all of the drink out of the blender. If you like, place an orange wedge on the edge of each glass for decoration   Mixed-Fruit Smoothies Makes 6 smoothies. Start to Finish: 10 minutes Source: Better Homes and Gardens  Ingredients 2 bananas, chilled 2/3 cup strawberries or mango slices 1 12-ounce can grape juice or mango, apricot, strawberry, or other fruit nectar, chilled 1 8-ounce carton fat-free yogurt 1 tablespoon honey (optional) 2 tablespoons ground pistachio nuts (optional) Directions In a blender combine bananas, strawberries or mango slices, grape juice or fruit nectar, yogurt, and, if desired, honey. Cover and blend until smooth. Pour into six tall, chilled glasses. If desired, sprinkle with ground pistachio nuts. Note: For two-tone smoothies, make mango smoothies and strawberry smoothies. Transfer to separate pitchers or glass measuring cups. Taking a pitcher or cup in each hand, slowly pour both smoothies at the same time into opposite sides of the glass. Berry Smoothie Number of servings: 4 Ingredients:              Notes: Frozen fruit will do. But fresh is better. 1 cup blueberries 1 cup strawberries 1 cup sliced peaches 3 cups ice Splenda 1 cup vanilla yogurt Method: Mix the berries together in a blender; add ice, yogurt and Splenda (to taste, about six of the small packets). Turn the blender on high and blend until smooth; then pour into a large cup. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Banana Treats   Banana Pudding -No Cook 8 oz. cream cheese 2 sm. pkg. instant vanilla pudding (or 1 lg. pkg.) 1 can eagle brand milk 3 C. milk 16 oz. cool whip 4 bananas 1 box vanilla wafers 1 t. vanilla Cream the cream cheese, dry pudding, eagle brand milk and milk together. Add cool whip and vanilla. Beat until smooth. Layer vanilla wafers, sliced bananas and pudding. Repeat layers.    Berry-Banana Bliss - 1 Serving, Prep time: 5min 3/4 cup fat free milk 1 packet Strawberry Sensation Nestlé® Carnation® Instant Breakfast 1/2 cup frozen sliced strawberries, raspberries and/or blueberries 1/2 banana 1/2 cup ice cubes (optional) Place milk, Carnation Instant Breakfast, berries and banana in blender; cover. Blend until smooth. For a frostier beverage, add ice. Blend until smooth.   Banana Malted Smoothie Blend 1 cup nonfat milk, 3 T. malted milk powder, 3 T. plain or vanilla nonfat yogurt You can also add Ghirardelli chocolate powder if you want a chocolate banana malted. Or add Strawberries for Banana-Strawberry Smoothie Then add frozen banana slices equivalent from half to a whole banana and blend in blender until incorporated. Banana Buttermilk Pancakes 1 egg 1 c. flour 1 c. buttermilk 1 T. sugar 2 T. oil 3 t. baking powder 1/2 t. salt 1 mashed banana Bake just like you would reg. pancakes   French Banana Cake makes 10 servings 2/3 c Water 1 tb Vinegar 1 ts Baking soda 1 pack White cake mix 2 Eggs 1 1/4 c Very ripe bananas; mashed 2/3 c Walnuts; chopped Don't be afraid to use almost black bananas (ripeness improves the flavor) and refrigerate cake for 24 hours before serving for peak taste experience. Mix water, vinegar and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 minutes at medium speed (300 strokes by hand). Blend in nuts. Pour into greased and floured 9x13" pan. Bake at 350~ for 35 minutes (until toothpick comes out clean). VARIATION: Two 9" layers - baking time 25 minutes, Three 8" layers - baking time 30 minutes. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Kielbasa/Sausage Recipes   Smoked Sausage Oktoberfest PrepTime: 60 min. 1 (1-lb.) pkg. Hillshire Farm® Smoked Sausage (any variety), cut into 4-inch pieces 1 tsp. butter or margarine 1 medium onion, cut into wedges 2 (16-oz.) cans sauerkraut 1 cup apple juice 2 medium apples, cut into wedges 4-6 medium potatoes, cut in half Salt and pepper Brown sausage in butter in a 1-1/2-quart Dutch oven or large casserole. (Other ideas: boil it for a little while to get some of the grease out, then pop it onto the George Foreman, brown it good, slice it) Arrange onion, sauerkraut, apples and potatoes around sausage. Top with apple juice; salt and pepper to taste. Cover tightly and simmer over low heat, stirring once, for 30-40 minutes or until potatoes test done with a fork.   Crocked Kielbasa 1/2 pound Lean ground beef 1 pound Kielbasa sausage -- sliced 1 Can whole tomatoes -- (28 ounces) undrained 9 ounces Frozen French-cut Green beans 1 Can pitted black olives -- (6 ounces)(drained and left whole) 1/2 cup Red wine 3 Garlic cloves -- minced 1 medium Onion -- sliced 1 medium Green pepper -- chopped 1 teaspoon Basil -- crushed 1 teaspoon Oregano -- crushed 1/2 teaspoon Thyme -- crushed 1/4 teaspoon Pepper 1 pound Pasta of your choice 4 ounces Parmesan -- freshly grated In a medium skillet, sauté ground beef. When browned, transfer to crock-pot. Add all other ingredients except pasta and parmesan. Simmer on low for 6-8 hours. Cook pasta according to directions. Ladle Crocked Kielbasa over pasta in large bowls. Pass the Parmesan cheese to garnish.   Sweet & Tangy Kielbasa 5 lbs. CZERWS’ Homemade Smoked Kielbasa 8 oz. can tomato sauce or 1 cup of tomato ketchup 1 cup brown sugar 1/3 cup cider vinegar 2 tablespoons Soy Sauce 2 tablespoons sherry 1 tablespoon red hot sauce 1 tablespoon horseradish (optional) 2 tablespoons cornstarch, dissolved in reserved pineapple juice from canned pineapple chunks Combine all ingredients in saucepan. Cook over medium heat, stirring, until sauce is thickened. Cut up five pounds of Czerws’ Homemade Smoked Kielbasa and place in a 13 x 9 baking dish. Pour the sauce over the kielbasa and bake at 350 for one hour. You can also simmer in a crock-pot on low for 5-6 hours. The longer it simmers, the better! ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Ready for a Picnic?   Down Home Church Picnic Menu -See below North Carolina Chopped Pork Barbecue Southern Fried Chicken Baked Yellow Squash Casserole Green Beans Southern Slaw Traditional Potato Salad Sliced tomatoes Watermelon Coconut Cake Iced Tea or Lemonade North Carolina Chopped Pork Barbecue 1 pork shoulder roast 1 tsp. salt 1 tsp. celery seed 1/8 tsp. cinnamon 1/3 C cider vinegar 1/2 C catsup 2 tbsp. liquid smoke 1 tsp. chili powder 1/8 tsp. cayenne pepper 1/2 tsp. nutmeg 1/2 tsp. sugar 1 cup water Additional vinegar if needed Louisiana Hot sauce Brown roast in a little bacon grease and place in a Dutch oven. Mix next 11 ingredients in a saucepan and bring to a boil. Pour over roast in Dutch oven and cover. Bake in a preheated 325 degree oven for 45 minutes per pound until well done. Baste occasionally as it bakes with pan drippings. Remove meat to a cutting board. Strip from bones and chop into small pieces. Stir into remaining pot ingredients and add more vinegar if needed and a dash or two of hot sauce if needed. Serve on buns or cornbread. Southern Fried Chicken 3 frying chickens, cut into pieces. 3 tsp. salt 2 tsp. freshly ground black pepper 2 C all purpose flour 1 tsp. cayenne pepper 1/2 tsp. ground sage 1/4 tsp. garlic powder 1 C buttermilk Combine dry ingredients in a plastic zip loc bag. Pour buttermilk in a shallow dish. Wash chicken and pat dry. Roll each piece in buttermilk and then drop into bag. Shake about 3 pieces at a time in the dry ingredients. In a skillet on top of stove or an electric skillet, heat 2 C Crisco to temperature of 365-370 degrees. Fry chicken 15 minutes on each side. Drain on paper towels and serve hot, at room temperature, or cold. Baked Yellow Squash Casserole 2 pounds yellow summer squash, sliced 1/2 C onions, chopped salt and pepper 1 can condensed cream of chicken soup 1 c sour cream 1 c shredded carrots 1 pkg. Pepperidge Farm herb seasoned stuffing mix 1/2 C melted margarine 3 C grated cheddar cheese Heat oven to 350. Combine squash and onion in a large saucepan. Cover with water; add a bit of salt if desired. Cook until tender, about 5 minutes. Drain. Combine soup and sour cream in a large bowl and stir in the grated carrots. Add squash and onions. Combine stuffing mix with margarine and spread half on bottom of a 10x10 buttered casserole dish. Cover with half of the squash combination and half of the cheese. Repeat layer, saving just a few crumbs for the top. Bake at 350 for 45 minutes or until heated through. Serve hot. Green Beans 1 country ham hock 1 small onion, cut in quarters 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. cayenne pepper 1 dried red pepper (whole) 2 pounds green beans, tips removed and broken in 1" pieces. Wash beans and put in deep Dutch oven. Add rest of the ingredients and cover with water. Bring to a boil and reduce to a simmer. Cook at simmer for 3-4 hours. Remove red pepper before serving. Southern Slaw 1 head cabbage, grated 1/2 green bell pepper, diced 1 carrot, grated 1 small onion, chopped fine Dressing 1 C salad dressing 1/4 C sugar 2 T cider vinegar 2 tsp. water 1/4 tsp. celery seed salt and pepper Toss ingredients together in a large bowl. Stir in the dressing, cover and refrigerate overnight. Taste and adjust seasonings if needed. Traditional Potato Salad 6 good-sized red potatoes 2 tsp. salt 1/4 tsp. paprika 1/4 tsp. dry mustard 5 tbsp. Crisco oil 2 tbps. cider vinegar 2 hard cooked eggs, chopped 1 onion, coarsely chopped 1/2 C diced celery 1/4 C diced bell pepper 1 C mayonnaise 1 tbsp. prepared mustard 1 tsp. celery salt Boil potatoes in their jackets until tender. While still warm, peel and cut into chunks. In a small bowl, mix salt, paprika, dry mustard, oil and vinegar. Pour over potatoes and toss to coat. Chill. When cold add chopped eggs and vegetables. Mix mayonnaise with mustard and celery salt, stir in. Pack down in bowl and sprinkle top with paprika. Chill and serve cold. Coconut Cake 3/4 C coconut milk (see instructions) 1/4 C finely grated fresh coconut 3 C cake flour, sifted 3 tsp. baking powder 1/2 tsp. salt 3 egg whites, beaten stiff 1 3/4 C sugar 1 C butter 3 egg yolks 1/4 C milk (more or less, depending on amount of coconut milk in coconut) 1 1/2 tsp. vanilla extract Prepare the coconut by drilling a hole in the "eye" and draining the milk. Hammer into pieces and remove white meat. Grate. Sift the flour, baking powder and salt together. Sift again. Beat the egg whites stiff then add 1/4 C of the sugar. Beat in and set aside. Cream the butter until fluffy and add remaining sugar and the egg yolks, mixing well. Add flour alternating with the milk and coconut milk. Blend until smooth. Add vanilla and the 1/4 C grated coconut. Fold in egg white mixture and pour into 3 generously greased and lightly floured 8 inch cake pans. Bake in preheated oven for 30 minutes. Cool and frost with Seven Minute Frosting. Seven Minute Frosting 2 unbeaten egg whites 1 1/2 C sugar 5 tbsp. cold water 1/4 tsp. cream of tartar or 1 1/2 tsp. light corn syrup 1/4 tsp. salt 1 tsp. vanilla extract 1 1/2 C shredded coconut Put egg whites, sugar, water, salt, and cream of tartar or corn syrup in top of a double boiler over rapidly boiling water. Beat with an electric mixer for 7 minutes as it cooks or until the icing stands in peaks. (I find it imperative to time this...otherwise you never cook it long enough) Remove from heat, add vanilla, beat until spreading consistency. Spread on cooled cake and cover with shredded coconut. Southwestern Barbecue Feast Menu -See below Red Chili Barbecued Chicken, Corn on the Cob, Slices of Fresh Cantaloupe, Salsa with Chilies and Peas, Guacamole Salad, Margarita Sherbet with Lime Peel, and Iced Tea  Chili Con Queso 2 bacon slices, diced 3 tbsp. chopped green onions 1 large tomato, chopped 1 4 oz. can mild chopped green chilies 1/2 tsp. ground cumin 1/2 tsp. salt 1 tsp. fresh oregano, diced 8 oz. sharp cheddar cheese, grated 8 oz. American cheese, grated 1/4 C tomato juice 3 tbsp. minced fresh cilantro (coriander plant greens) Fry bacon and add onions and tomatoes in a flameproof earthenware casserole. Cook until onion softens, about 5 minutes, stirring constantly. Stir in next 4 ingredients. Reduce heat to low. Gradually add the cheeses, stirring until melted and bubbly. Thin with tomato juice, garnish with cilantro and serve immediately flanked by baskets of tortilla chips and commercial salsa. Red Chili Barbecued Chicken Sauce: 1 1/2 C water 1 tsp. salt 8 dried red California or New Mexico chilies, washed, devieined, seeded and broken into pieces. 2 tbps. cornstarch 1 tbps. olive oil 1/4 C chopped onion 1/4 C sliced mushrooms 3 tbsp. chopped fresh cilantro (coriander greens) 1 1/2 tsp. fresh oregano, minced 1 3/4 C chicken broth Blend water and salt in a bowl. Add chili pieces and let stand for 2 hours. Drain chilies into blender container. Add cornstarch and puree. Heat oil in a medium saucepan over medium low heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Stir in spices. Add chill puree and broth and bring to a boil. Reduce heat and simmer 30 minutes to thicken. Chill. Chicken: 6 whole skinless, boneless chicken breasts Red Chili Sauce (above) 1 1/2 grated sharp cheddar cheese 1/2 C chopped black olives 8 green onions, chopped Pound chicken breasts to tenderize and arrange in a shallow dish. Cover with red chili sauce and cover closely. Marinate overnight in the refrigerator. Heat grill to high heat. Remove breasts from sauce, reserving sauce. Grill until done, turning often and basting with sauce. Preheat the oven to 350. Arrange the cooked chicken on an ovenproof platter and pour reserved sauce over the top. Cover with grated cheese, olives and onions. Bake until cheese melts and serve immediately. Fresh Salsa with Chilies and Peas 3 C chopped tomatoes 10 green onions, chopped 6 green Anaheim chilies, roasted, peeled, seeded, and chopped 1/2 10 oz. package frozen green peas, thawed 1/4 C chopped fresh cilantro 3 tbsp. red wine vinegar 1 tsp. salt 1/2 tsp. ground cumin 3 cloves garlic, minced Combine all ingredients and refrigerate overnight.  Guacamole Salad 1 C tortilla chips, coarsely crumbled 4 large ripe avocadoes 1 4 oz. can mild green chilies, drained and diced 3 tbsp. minced green onions 1 tbps. fresh lemon juice 1 clove of garlic, minced 1 tsp. freshly ground black pepper 1/2 tsp. salt 1/2 tsp. ground coriander 1/2 tsp. ground cumin Hot Pepper Sauce 1 head iceberg lettuce, shredded 2 large tomatoes, cut into wedges 1 8 oz. can sliced beets, drained and rinsed, and cut in strips Peel and pit 3 avocadoes. Transfer flesh into bowl and mash well. Mix in chilies, onion, lemon juice, garlic, pepper, salt, coriander, cumin and season with hot pepper sauce to taste. Peel and pit the remaining avocado and cut into cubes. Fold into mashed mixture. Cover a platter with a bed of shredded lettuce Heap the guacamole mixture in center of plate. Garnish with tomato wedges and beets. Sprinkle top with crushed chips. Serve cold. ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Seven Layer Salads   Seven Layer Salad Version 1 Mix together: 1 cup of mayonnaise and 1 teaspoon of sugar.  Layer the following, in this order: Lettuce, Mayonnaise mixture, Diced green onions, Sliced green peppers (slice lengthwise), Diced celery, Package of frozen peas, Lettuce, Mayonnaise mixture, Grated cheddar cheese, Bacon bits End with tomato on top Cover with tin foil and let setup in the refrigerator for at least 1/2 hour before serving. Make sure when you serve this, you "scoop down" and get all the layers!   Seven Layer Salad Version 2 1 (16 ounce) package salad greens  1 cup thinly sliced celery  1/2 cup chopped green pepper  1/4 cup sliced green onions  1 (12 ounce) package OSCAR MAYER  Center Cut Bacon, cut into 1-inch pieces, cooked  1 (10 ounce) package frozen green peas, thawed  1 1/2 cups KRAFT Mayo Real Mayonnaise  3/4 cup KRAFT Shredded Cheddar Cheese  Large glass bowl Place salad greens on bottom, layer celery, green pepper, onions, bacon and peas over greens.  Spread mayo evenly over peas, covering the top completely and sealing to edge of bowl. Sprinkle with cheese. Cover and refrigerate 2 to 12 hours to blend flavors.   Seven Layer Salad Version 3 One head of lettuce, crumpled  1 1/2 cup chopped celery  1 small red or Vidalia onion cut in rings or diced 1 pkg frozen peas, uncooked 2 tablespoons sugar 1 cup mayonnaise parmesan cheese  1 pkg sliced Swiss cheese julienne bacon bits  Layer all of the above until all ingredients are gone. Refrigerate overnight.   Seven Layer Salad Version 4 1 head lettuce  2-3 stalks celery  1 bunch green onions  1 small can sliced water chestnuts  mayonnaise sprinkled with sugar bacon, cooked crisp and crumbled, (one package)  3-4 hard boiled eggs, sliced or diced  1 large tomato  Parmesan Cheese  Layer lettuce, green onions, celery, water chestnuts, and a thin layer of mayo sprinkled with a bit of sugar on top. Cover with plastic wrap, and refrigerate overnight.  Then layer bacon, eggs, tomato, and sprinkle with parmesan cheese Serve   Seven Layer Salad Version 5 Iceberg lettuce, torn into small pieces Frozen peas thawed Cauliflower, cut into bite size pieces  Red onion sliced thin Mozzarella or cheddar cheese shredded  Mayonnaise Bacon, fried and crumbled  Layer in large bowl or 9x13" pan in order listed. Refrigerate before serving for best flavor. Seven Layer Salad Version 6 1/2 head iceberg lettuce, washed  3/4 cup real bacon pieces  3/4 medium green bell pepper, seeded and chopped  3/4 small onion, chopped  1/2 lb. frozen peas, thawed 3 celery ribs, chopped  1-1/2 carrots, peeled and shredded  3/4 cup shredded cheddar cheese  1 cup mayonnaise type salad dressing  3 Tbs. sugar  3/4 cup croutons  Prepare day before serving. Arrange lettuce in the bottom of a deep baking dish or plastic container with a cover. Sprinkle with bacon pieces. Layer with remaining vegetables and sprinkle with cheese. Combine salad dressing and sugar in a bowl. Spread over top of salad so it is air tight. Cover and refrigerate overnight until serving time. Just before serving, toss and add croutons, if desired.    Seven Layer Salad Version 7 1 head lettuce  1/4 cup shredded red cabbage  3 carrots, grated  1 tomato, diced  1 avocado - peeled, pitted and diced  1 bunch green onions, chopped  1 cup pinto beans, rinsed and drained  1 (12 ounce) package tortilla chips, crushed  2 cups shredded Cheddar cheese  1 (16 ounce) bottle Ranch-style salad dressing  Chop lettuce and toss in a large bowl with grated cabbage and carrots. Spread mixture into the bottom of a 9x13 inch pan Evenly cover the lettuce with a layer of tomato, followed by a layer of avocado, a layer of green onion, a layer of beans and a layer of chips. Pour the dressing over all and sprinkle with the cheese. Cover and refrigerate for 30 to 45 minutes before serving   Seven Layer Salad Version 8 Serves 10 1 pkg. (10 oz.) fresh spinach  1 head iceberg lettuce  1 tsp. sugar  Salt & pepper to taste  6 hard-cooked eggs, finely chopped  1/2 lb. boiled ham, cut in julienne strips (opt.)  1 pkg. (10 oz.) frozen peas, thawed  1 sm. red Bermuda onion, sliced  1/2 lb. Swiss cheese, cut in julienne strips  1 c. sour cream  2 c. mayonnaise  Tear spinach and lettuce into bite-size pieces. Arrange spinach on bottom of a deep rectangular dish or straight-sided glass bowl. Sprinkle with 1/2 teaspoon of the sugar, salt and pepper. Add layers of eggs, ham and lettuce. Sprinkle with remaining sugar, salt and pepper. Add layers of peas, onion slices and Swiss cheese. Mix sour cream and mayonnaise and spread mixture over salad. Cover dish and refrigerate overnight. Toss before serving.    Seven Layer Salad GELATIN Version: 7 (3 ounce) packages assorted fruit flavored gelatin mix  4 1/2 cups boiling water divided  4 1/2 cups cold water divided  1 (12 fluid ounce) can evaporated milk divided  1 (8 ounce) container frozen whipped topping, thawed  Coat a 9x13 inch dish with cooking spray. Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes.  Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.  Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.  Can put in fruit if you like. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Tomato Soup uses   Quick Tangy Roast Beef Sandwiches by Campbell's Makes 4 sandwiches. Prep/Cook Time: 15 min 1 can (10 ¾ oz.) Tomato soup 2 tbsp. vinegar 1 tbsp. packed brown sugar 1 tbsp. Worcestershire sauce 12 oz. sliced cooked deli beef 4 hamburger rolls MIX soup, vinegar, sugar and Worcestershire in skillet. Heat to a boil. ADD beef and heat through. SERVE on rolls.   Beef Taco Skillet by Campbell's Makes 4 servings. Prep/Cook Time: 20 min 1 lb. ground beef 1 can (10 ¾ oz.) Tomato soup 1 cup Picante Sauce ½ cup water 8 flour or corn tortillas (6"), cut into 1" pieces 1 cup shredded cheddar cheese COOK beef in skillet until browned. Pour off fat. ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot. TOP with remaining cheese.   Enchiladas by Vivian Morris 1 lb ground meat 2 TBSP. flour 1 can tomato soup 1½ cans water 1 can whole tomatoes 2 TBSP. chili powder 1 teaspoon cummin grated onion grated cheese Brown meat in oil with onion. Then sprinkle 2 TBSP. flour over meat, then add tomato soup and water, tomatoes, chili powder (may add more if desired), and cummin. Simmer slowly, stirring often for about 2 hours. Heat tortillas in hot oil until soft. Spoon on small amount of meat mixture and some grated cheese. Roll up and place in a rectangular pan (9x13). Makes about 12 to 15 enchiladas. After all are rolled and placed in pan, cover with remaining meat mixture and sprinkle with grated cheese. Place in 350° oven until bubbly and cheese is melted. About 20 to 25 min. Note: Instead of heating tortillas in hot oil we spray them with no stick spray and microwave individually for 10 to 15 sec. Porcupine Meat Balls 4 servings 1 lb hamburger ½ cup rice, uncooked 1 teaspoon salt ½ teaspoon pepper 1 Tbsp minced onion 1 can tomato soup 1 soup can water 1 egg, slightly beaten ½ teaspoon sugar 1 teaspoon marjoram ½ teaspoon garlic powder Heat tomato soup and water in pan or heavy skillet with a tight cover. Combine all other ingredients and shape into small balls. Drop meat balls into tomato mixture. Cover and cook over low to medium heat for 30 minutes or until done. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Powered Milk ideas Foods made with low fat powdered milk will have fewer calories and less cholesterol than those made from whole milk. Adding additional powdered milk to the recipe will enhance the nutritive value of the recipe without increasing fat content. So, for children struggling to eat enough calories, adding extra powdered milk in with the dry ingredients is definitely a great alternative.   Whole milk 1 cup water 1/3 cup powdered milk   Sweetened Condensed Milk 1 cup hot tap water 2 cups sugar 2 cups non-fat dry milk powder (instant powdered milk) 6 tablespoons melted margarine Blender or electric beaters First get out your blender. You can beat the mixture with electric beaters if you prefer, but a blender really does a better job. A food processor would probably work pretty well too, but I've never tried it. So anyway, measure your hot water into the blender. Add the sugar, dry milk powder and melted margarine. Put the lid on the blender and whirl it around for a full minute. The mixture will be kind of thin, but will thicken up after standing for about an hour. This recipe makes about 3 cups, or the equivalent of two cans of condensed milk. Each store-bought can of sweetened condensed milk contains about 1-1/2 cups. So this recipe is equivalent to two cans. The mixture may be measured and used right away in any recipe calling for sweetened condensed milk. Or for longer storage, divide the mixture equally between two clean pint size canning jars. Store them in the fridge for a week. Or for longer storage, freeze them for a few months and then just thaw before using. Every time you use this recipe instead of buying the name brand stuff from the store you will save about $3.00. Not bad for less than five minutes work.   "EAGLE BRAND" Sweetened Condensed Milk 1 cup hot water 4 cups powdered milk 2 cups sugar ¼ cup butter Blend in blender very well. Can be stored in the refrigerator or frozen.   Sour milk: 1 cup water 1 tbsp vinegar or lemon juice A- 2 2/3 tbsp B- 2 tbsp C- 5 1/3 tbsp D- 2 tbsp powdered milk Mix and use in recipes where called for.   Buttermilk: 3 cups lukewarm water ½ cup commercial/purchased buttermilk and A- ½ cup plus 2 tbsp B- 7 tbsp C- 1 cup [D- won't work well] powdered milk. (After you've made your first batch, it can be used instead of the commercial "starter" as long as you haven't let it get too old. If a batch fails to clabber, use some more fresh buttermilk from the store) Mix all three very thoroughly until very well blended. Let sit untouched on the counter (warm spot) until clabbered(6-12 hrs). Refrigerate after it has clabbered. Buttermilk keeps pretty good for 2-3 weeks. There is a product available called buttermilk powder. It will work in cooking -- adding the correct amount of powder to dry ingredients and the water as the recipes recommend, but it is NOT meant for drinking from what I've seen. Does not closely approximate fluid buttermilk in palatability.   Evaporated milk 1 cup water 2/3 cup powdered milk   Drinkable powdered milk To improve the flavor of powdered milk if you don't like drinking straight what you have access to, mix it half and half with 2% or whole milk that is fresh. Another suggestion would be to try adding a little sugar or a few drops of vanilla to enhance flavor. Let chill several hours before drinking--I believe 8 hours in the refrigerator is the magic number and is what I go by. I personally have taste tested many brands and buy the one we as a family like for drinking so that I don't add vanilla or sugar. I also (to cut costs) buy less expensive brands and then mix in the brand I really like -- kind of extends it and helps bring the price even lower. I also use the cheapest regular nonfat powdered milk I can get to use for cooking. Remember, it is fine to adjust the amount of powdered milk and see if a different strength helps in flavor acceptance. I think the number one way to get to drinking powdered milk straight is to start ¼ powdered milk mixed up to ¾ purchased fluid milk. After 2 weeks, drop to half and half. Another week, go to ¾ to ¼ purchased fluid. Do this for 2 weeks. Then you can switch to 100 % powdered milk. The taste is then acquired. Works exceptionally well. Also, be sure and do the mixing in the evenings, so it has the chill time needed. No one (almost) likes warm milk whether powdered or not!!   Rich Hot Cocoa Mix 1 cup cocoa (or 1- 1lb container of Chocolate Nes-Quick and drop powdered sugar to 2 cups) 1 ½ tsp salt 1 - 3.5 oz pkg instant chocolate pudding 1- 6 oz container nondairy milk creamer 6 cups powdered sugar A- 6 2/3 c B- 5 c C- 13 1/3 c D- 5 c powdered milk Makes enough for 10 quarts or 40-1 cup servings. To use the mix, stir into 1 cup hot water for a warm drink. Chill after making for ice cold chocolate milk (cold water won't work with the moo milk--must be dissolved first then chilled). Sugar can be adjusted to preference as can cocoa. Different cocoas give different flavors.   Yogurt There are many recipes out there for this. If not enough powdered milk is added, you get a weak, thin yogurt. Adding more makes for a richer, thicker product. Some people add whole milk to add in for the richness the fat provides and to get a thicker product, as fat makes a thicker yogurt (That's how my kids like it.) Yogurt does not work with milk D. A key to making yogurt is a temperature between 90 degrees and 115 degrees. Too warm ruins/kills it, and too cool -- cultures won't grow. Yogurt makers can be bought but aren't necessary. Cleanliness is vital -- you don't want to be growing bad bacteria along with the good! Make sure your utensils and container that you are setting it up in are very clean. I use old jam jars etc and reuse those lids. I boil water and just before putting the yogurt mix in them, I fill them with boiling water for about 5 minutes to sterilize and heat up -- so they don't chill down the yogurt. Also, let it just do it's thing. Mix up a batch of 4 c of milk and heat until near scald (this makes sure it is "clean." If you want to do only part powdered milk, be sure and add the fluid milk and include it in the scald process). Don't scald -- the skin that will form is gross in your yogurt. Then cool down to about 110 degrees (barely warm to the touch). Add 2 heaping tbsp of yogurt with live cultures in it. First time, buy plain, non-flavored yogurt that says it has live cultures (like Dannon). (After this batch, yogurt from it can be your starter for your next batch.) Mix the yogurt in very thoroughly and put in a sterilized quart jar or other container and wrap with a towel and set on a heating pad set to low. (Doubling of the recipe is fine.) OR you can put it in a gas oven with the pilot light on and let it set up. OR you can wrap it up in an insulated cooler filled with another jar of extremely hot tap water. OR you can "barely" preheat your oven and then turn it off and put the yogurt mixture in with the light left on (wrap a towel around the jar if it is clear -- light is not desirable for yogurt -- just gives off enough heat for the culturing process). 6-12 hours are needed for set up, depending on how warm your environment is. The longer it sets, the stronger and tangier the flavor. *To make a sweeter or vanilla yogurt, add in vanilla and sugar at the beginning when heating up. To use your batch as starter for the next batch, just after it is made, put 2½ to 3 tbsp sizes in some ice cube trays, freeze, and then seal up tightly. These can be thawed and used with your next batch. Because there is no gelatin or stabilizers added, it has a shorter shelf life than the purchased yogurt. Fresh can also be used for the next batch if it isn't too old. After setting up and as it is chilled in the refrigerator, it will thicken more. Fruit can be stirred into it. Or, you can make it in smaller containers where you have put some sweetened jam or thickened fruit on the bottom and then make the yogurt on this.   Homemade Baker's cheese -- soft Makes about 1 pound (Tastes like Ricotta or cream cheese, may be substituted in any recipe calling for either cheese) ¼ rennet tablet* (junket) 2 quarts warm water ½ cup buttermilk A- 2 2/3 c B -2 c C-5 1/3 c (D- won't work well) powdered milk Dissolve rennet tablet in warm water. Thoroughly mix in dry milk. Add buttermilk and mix well. Cover and allow to stand at room temperature until set (about 5-10 hours). Pour into a cheesecloth covered strainer, close the cheesecloth and squeeze out as much whey as possible. The whey can be saved for use in bread. Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will freeze well for up to 6 months. *Rennet is available in most grocery stores near the gelatin section. Rennet is the enzyme rennin. NOTE: The above recipe is an altered version based on one from USU extension service.   Tootsie Rolls 1 c honey 1 t vanilla ½ c cocoa 1 c non-instant powdered milk Cook honey to 255 degrees (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone. Roll into rolls.   Lime Slush 2 cups water 3 cups sugar Boil together to dissolve. Add 2 packages of lime Jell-o and the juice of three lemons (I'd try some Real Lemon concentrate) Now chill. Add 8 cups water and enough powdered milk for your brand and beat. Freeze three hours; beat again. Freeze solid. Serve scraped off with 7-up. If you add in extra powdered milk, makes a richer product. Kids just love this! Super over the summer.   Lime Sherbet 4 ¼ cups sugar 1½ cups lime juice 3 tablespoons grated lime peel 7½ cups milk ½ cup buttermilk 1 drop green food coloring In a bowl, combine sugar, lime juice, lemon juice and lime peel until well blended. Gradually stir in milk, buttermilk and food coloring if desired; mix well. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions. Remove from the freezer 10 minutes before serving.   Overnight Pancakes Put the following in a mixing bowl the night before you want to make them: 1½ c Whole Wheat Flour 1 egg ¼ c Honey 1 c Milk 3 T oil Allow to sit for at least seven hours. We usually do this at night before bed and let sit until morning at room temperature. When you are ready to cook the pancakes, stir in 3 teaspoons baking powder, and stir the mixture down if the batter rises. Fry in the pan, enjoy.   Best Ever Donuts 1 qt scalded milk 3 T and 1 t sugar 8 T Veg. oil 1 T salt ½ t nutmeg 7 T dry yeast 4 c white flour 4 c whole wheat flour Pour milk in mixing bowl. add sugar, oil, salt and nutmeg. Mix. let milk cool slightly so it will not kill the yeast- add yeast. mix. let set to rise, then add flour and knead until well blended. turn out on floured board and knead by hand- roll out to ½" thick. cut with donut cutter- allow to rise for 5 minutes deep fry till golden brown drain off grease on paper towel. Before completely cool - add cinnamon and sugar in a plastic bag and put donuts in mixture and coat- or use powdered sugar! Delicious! Tip- this recipe also makes great maple bars- cut in ½" thick by 2x4" rectangles. frost with maple frosting- powdered sugar a bit of mild and maple flavoring- Do not put covered donuts in a closely covered container- they'll sweat and become yucky!!   Deluxe Macaroni & Cheese serves about 8 for main dish or about 10 or 12 as a side dish 2 cups dry macaroni 3 cups water 1 cup instant dry milk powder ¼ cup margarine, melted (½ a stick) 2 medium eggs 3 cups shredded cheese (Colby is traditional) 4 oz of Velveeta type cheese, cut into chunks (OR the equivalent of sliced sandwich cheese, torn into smallish pieces ) a pinch of dry mustard a pinch of salt This is an incredibly rich version of that old favorite, macaroni and cheese. It isn't the cheapest recipe for Mac 'n Cheese. It is, however, the least expensive of all of the deluxe versions I have found in my potluck travels. It is also really high in protein, which is a good thing when your first born won't eat meat, but loves Mac 'n Cheese. First boil the macaroni until it in tender in plenty of boiling salted water. When it is soft, drain it very well. Meanwhile, oil a 3-quart casserole, or a 9" by 13" rectangular pan. Combine the dry milk powder, water, melted margarine, eggs, dry mustard and salt in the oiled casserole. I use a whisk to get it all emulsified nicely. Sprinkle the shredded cheese and Velveeta-type cheese (or torn up sandwich slices) into the milk mixture. Add the macaroni too. Stir it all up until the cheese is sort of evenly distributed. One needn't be obsessive about this part; randomness of the cheese distribution stands out as one of the charms of this creamy delicacy. Every third bite or so, has an extra gooey bit of cheese in it, which delights the palette of even an unsophisticated hillbilly. Bake the casserole at 350 degrees for about half an hour. The cheese should be melted, and the milk should be absorbed into the dish, making it creamy and delicious. If desired, a bit of shredded cheese may be sprinkled on top of the casserole before baking.   Custard by Alice Pack 6 large eggs ½ cup sugar 4 cups water 11/3 cups powdered milk 1 tsp vanilla Beat together (add an extra egg if you wish). Place in custard cups in pan with 1" water. Sprinkle nutmeg on tops. Bake at 325° degrees 1 - 1½ hours. Done when knife or toothpick inserted in center comes out clean.   Vanilla Pudding Mix 1 cup dry powdered milk 1/3 cup cornstarch 1/3 cup sugar Good dash of salt   Chocolate Pudding Mix 1 cup dry powdered milk 1/3 cup cornstarch 2/3 cup sugar 1/3 cup unsweetened cocoa Good dash of salt Choose either the vanilla recipe or the chocolate recipe. Combine all of the dry ingredients in a small container or plastic sandwich bag. Seal and store in the cupboard until needed. I use plastic sandwich bags closed with a twist-tie. Normally I prepare about 6 or 8 bags worth at a time. To cook: In a sauce pan, slowly whisk together 3 cups of tap water and the contents of one bag of Pudding Mix. Stir and stir until the mixture is smooth. Cook and stir the pudding over medium heat until it begins to boil. This will take a few minutes. I used to be tempted to make the cooking time go faster by turning up the heat. It took many batches of burned pudding for me to realize that a few extra minutes of cooking and stirring over medium heat give much better results than risking the ruination of the whole batch over high heat. After the pudding boils, count to 60. Remove the pudding from the heat. It may seem thin, but rest assured, it will thicken as it cools. If desired you can quickly whisk in an egg now. I almost always do this for the Vanilla Pudding. Without the egg, vanilla flavor tastes like sweet milk gravy to me. With the egg though, it rivals some of the most exquisite custards I have ever eaten. Usually I crack the egg right into the pan and whisk very quickly until it is incorporated. If you stir too slowly, you will end up with cooked egg, instead of smooth pudding, so be sure to stir quickly. Next mix in 3 tablespoons of margarine and a teaspoon of vanilla. Allow the mixture to cool a little before serving. I turn the slightly cooled mixture into small resealable plastic containers and send it with the children for lunches. It also makes a great after school snack.   Peanut Butter Fudge 1 cup peanut butter 1 cup honey 1 cup non-instant (cannery) powdered milk 1 teaspoon vanilla Mix all ingredients together. Press into an 8- or 9-inch square pan; cut in squares. Chill to make a firmer candy.   Honey Mints 1 cup warm honey 4 drops oil of peppermint Green food coloring 2¾ cups powdered milk (non-instant) Mix ingredients and knead until all milk is absorbed.   Fudge Logs 2 tablespoons shortening 6 tablespoons cocoa 2 tablespoons oil 3 cups powdered sugar, sifted 1 teaspoon vanilla ¾ cup non-instant powdered milk* ½ cup light corn syrup Mix ingredients in order, mixing well with each addition. Knead a portion at a time until smooth. Break off pieces and roll into small logs. Wrap each piece in waxed paper, twisting the ends. *Instant powdered milk may be used but the finished product is not as smooth.   Peanut Butter Balls 1 cup non-instant powdered milk 1 cup quick oats 1 cup creamy peanut butter 2/3 cup honey ½ cup sweetened flaked coconut Mix ingredients thoroughly. Roll into 1-inch balls. Chill for a firmer candy. Variation: Roll in coconut instead of mixing it in.   Cocoa Mix Makes enough for 10 quarts or 40 one-cup servings 15 cups instant dry milk 1½ cups sugar 1 cup cocoa 1½ tsp. salt Mix well. To use: Mix ½ cup mix with 1 cup hot water.   Rich Cocoa Mix Makes enough for 8 quarts 102/3 cups instant dry milk 1 jar (6 oz.) instant coffee creamer ½ cup powdered sugar 1 pound can instant chocolate Mix well. To use: Mix ½ cup mix with 1 cup hot water.   Orange Julius Makes 3 6-ounce servings 2 cups orange juice ½ cup powdered milk 2 tbsp. sugar ½ tsp. vanilla ½ cup crushed ice Put all ingredients in blender and blend until ice is totally crushed. Fruit Smoothies (A good way to use bottled fruit) Serves 4 2 cups bottled fruit with juice ¾ cup nonfat powdered milk (4 tbsp. non-fat dry milk to ¾ cup of water) 1 to 2 drops almond flavoring or 1 tbsp. lemon juice Put in blender and blend until smooth. Add ½ tray ice cubes and blend until smooth. Variation: To use fresh fruit, use one cup of fruit and 1 cup water and sweeten to taste. Use almond flavoring with cherries and large stone fruits, lemon juice with berries.   Pancake Mix *From Make-A-Mix Cookery 10 cups flour 2½ cups nonfat dry milk ½ cup sugar ¼ cup baking powder 2 tablespoons salt Mix all ingredients and store in a large airtight container. To make stove-top pancakes: Combine 1½ cups mix, 1 slightly beaten egg, 1 cup water and 3 tablespoons vegetable oil. To make waffles: Prepare as for pancakes, but just before baking, fold in 1 beaten egg white. (Because waffles sometime need more fat than pancakes, you might want to increase the oil.) To make oven pancakes: Heat oven to 400. Place 2 tablespoons butter or margarine into each of 2 9-inch pie plates. Place pie plates in the oven to melt the butter and heat the plates. In a blender, combine 4 eggs, 2/3 cup milk and 2/3 cup pancake mix. Blend, then pour into heated pie plates. Return plates to the oven. Let bake until they puff. Makes 2 pancakes. These are good with fruit topping. Tip: Can put more sugar in if needed   Baking Mix Like Bisquick. 8½ cups flour 1 tablespoon baking powder 1 tablespoon salt 2 teaspoons cream of tartar 1 teaspoon baking soda 1 ½ cups nonfat dry milk 2 ¼ cup vegetable shortening, such as Crisco Sift together flour, baking powder, salt, cream of tartar, soda and dry milk. Cut in shortening until mixture is fine. Store in a cool dry place.   Hot Roll Mix 5 lbs. flour 1¼ cups sugar 4 teaspoons salt 1 cup nonfat dry milk Sift together all ingredients. Store in an airtight container in a cool, dry place. Makes 22 cups.   Pretzels 1 tablespoon active dry yeast 1½ cups warm water (not hot) 2 eggs, beaten ½ cup margarine, melted, or vegetable oil 5-6 cups Hot Roll Mix (see previous) 1 egg, beaten Coarse salt or seeds as desired Dissolve yeast in warm water to proof. Meanwhile, grease 2 large cookie sheets. To the yeast mixture, blend in 2 beaten eggs and the margarine. Add enough roll mix to form a dough that can be kneaded. Knead until smooth. Divide dough into 12-15 equal portions. Roll each piece into a rope and shape into a pretzel or into a stick. Let rise until doubled, then brush with beaten egg and top with salt. Bake at 425° for 12-15 minutes. Makes 12-15 pretzels. Note: For a chewier pretzel, after rising and forming and before baking, gently ease the pretzels into boiling water. Remove when the dough floats, then bake as directed.   Danish Rice Pudding by Marian Durtschi This recipe has been in the family for at least a hundred years. It's easy to fix, doesn't take many ingredients, and tastes really good hot or cold. 2 quarts milk (can use reconstituted powdered milk) 1 cup sugar ½ teaspoon salt 1 cup white rice (maybe 1¼ depending on the type of rice) 4-5 eggs (or equivalent powdered eggs) 1 tablespoon vanilla Mix milk, sugar, rice and salt and heat to almost a boil. Let simmer 45 minutes or until the rice is soft. Beat eggs. Take rice off the heat and quickly stir in the eggs. If it doesn't immediately thicken up, reheat until it does thicken. This should happen before it boils. Pour it all into a bowl, then add vanilla. Let sit for 20 minutes. Serve hot or cold.   Whipped evaporated milk - Makes 3 cups 1 cup evaporated milk 2 Tbsp. lemon juice Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired. Whipped Topping 1 packet unflavored gelatin 1 tablespoon tap water 1/3 cup boiling water 1 cup tap water 1 cup dry powdered milk 1/3 cup sugar 1/3 cup vegetable oil 1 teaspoon vanilla 2 to 3 teaspoons lemon juice First take the cup of tap water and pour it into a large deep bowl. Put this bowl of water into the freezer while you do everything else. I use a metal bowl because the water chills faster. Next place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let it soften up. Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit and cool down some. Meanwhile measure the oil, vanilla and lemon juice all into a small container. Set it aside. Also measure the sugar and set aside. When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters (you have to have electric beaters to make this recipe), whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes. Continue beating, and gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming bright white and creamier. This is normal. Store in the refrigerator for a few days, and use as desired. This doesn't taste the same as the non-dairy whipped toppings you find at the supermarket. It actually tastes much better. The dry milk powder gives it a dairy flavor, which, to my taste buds, is much more satisfying than the chemical fluff available in the freezer at the market. It costs about 50 cents to make. An equivalent amount from my store is $2.39. This equals big savings. This recipe is actually quite easy after you've made it a couple times, and find the rhythm of it. Serve it anywhere you would regular whipped topping and even use it in fancy pudding or gelatin creations. It holds up nicely. Great as a topping for Cream Pies. If you are trying to cut down on cholesterol, this recipe will work as well as real whipping cream on most deserts. ------------------------------------------ Cream-of-Whatever Soup Mix / Quick Sauce Mix   (Makes equivalent of 9 cans) 2 c nonfat milk powder ¾ c cornstarch ¼ c instant chicken bouillon 2 T dried onion flakes 1 t basil leaves 1 t thyme leaves ½ t pepper 2 tablespoons dry celery flakes or 1 tsp. Italian seasoning (optional) This is a convenient mix for making the equivalent of a can of cream of celery, or mushroom soup, which so many recipes call for. To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use. It will keep for several months. Makes equivalent of 9 cans of soup. To cook: combine 1/3-cup mix and 1-1/4 cups cool tap water in a small saucepan. Stir it well and bring it to a boil over medium heat. Boil and stir for a full minute. Remove from heat. It is now ready to use in any recipe calling for a can of Cream of Mushroom or Celery or Chicken Soup. I tested all of the casseroles in my website with this recipe and it worked perfectly without exception. You can also make this in the microwave; in which case, reduce the liquid to 1 cup, because none will evaporate during the cooking process. An additional benefit to this recipe, it contains no added fat. If you wanted to, you could add a tablespoon of margarine or bacon grease for more flavor, but it really doesn't need it. Variations: To use flour instead of cornstarch, use 2 cups flour in the mix instead of the cornstarch. When using the mix, use ½ cup instead of the 1/3 cup. This makes a good cheese sauce, just add ½ to 1 cup of grated cheese to the prepared sauce and heat until the cheese melts. You can also make a good cream of vegetable soup by adding chopped or pureed vegetables. Add a little more water than when using it as a sauce (the recipe says double the water, but I like my cream soups thicker than that). Broccoli cheese soup is especially good. Other uses for the Quick Sauce Mix:   Hamburger Stroganoff 1 lb. ground beef or turkey 2¾ cups water (I like a little less-- maybe 2½ or 2¾) ½ cup quick sauce mix (see above recipe) 2 cups uncooked egg noodles ½ cup sour cream or plain yogurt Brown meat and drain off fat. Add water, sauce mix, and uncooked egg noodles and stir. Bring to a boil, reduce heat, and simmer covered for 15-20 minutes, or until noodles are tender. Stir in sour cream or yogurt (I like about twice as much sour cream. Also, for my family, I double the recipe, but use only 1 pound of ground beef.) Serve immediately. Yield 4-6 servings.   Cheeseburger Skillet 1 lb. ground beef or turkey 2 cups water 2 cups uncooked macaroni 2 16 oz. cans chopped tomatoes ½ cup dry quick sauce mix (see above recipe) ½ cup cheese, grated Brown meat and drain fat. Add water, uncooked macaroni, tomatoes and sauce mix. Simmer covered 20 minutes or until macaroni is tender. Remove from heat, add cheese. Yield 4-6 servings.   Skillet Lasagna 1 lb. ground beef or turkey ½ cup quick sauce mix (see above recipe) 1 onion, chopped 2 cups water 1 16 oz. can tomato sauce 3 cups uncooked noodles ¼ cup parmesan cheese 2 cups mozzarella cheese, grated In a large skillet, brown meat, crumble, and drain off fat. Add sauce mix, water, tomato sauce, uncooked noodles, and Parmesan cheese. Bring to a boil. Reduce heat and simmer for 15 minutes, stirring until thickened. Top with mozzarella cheese 5 minutes before serving, turn off heat, stop stirring and allow cheese to melt. Yield 4-6 servings.   Sandwich in a Skillet 1 med. head of cauliflower, separated into pieces and cooked 2 cups cubed ham or other meat ½ cup mushrooms 1 recipe of prepared quick sauce mix (see above recipe) Cheese Sour cream Pita bread Combine all ingredients except sour cream and pita bread in a skillet. Heat through. Add sour cream. Cut pitas in half and fill with vegetable/meat mixture. --------------------------------------------------- Magic Mix 4 cups instant (21/3 non-instant) dry milk 1 cup flour or ½ cup cornstarch 1 cup (2 sticks) margarine Combine dry milk, flour, and margarine into a large bowl and mix until it looks like cornmeal. Keep mix tightly covered in the refrigerator. (Makes 5 cups Magic Mix.)   Basic Pudding Mix Makes 4½ cup servings ½ cup sugar 2-3 tbsp. cocoa (optional) 1 cup Magic Mix (see recipe above) 2 cups water 1 tsp. vanilla Combine Magic Mix, sugar, and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and cool.   Fudgesicles (Puddingsicles) 1 pudding recipe (see previous) ½ cup milk Prepare pudding according to directions. Stir in milk and beat until smooth. Pour mixture into ice cube trays or small plastic cups. Insert plastic spoon and freeze until solid.   Macaroni and Cheese Serves 4 1 cup white sauce from Magic Mix (see recipe above) 1 cup uncooked macaroni 4 to 5 ounces grated cheese (about 1 cup) ½ to 1 tsp. salt or garlic salt (optional) Cook macaroni in boiling water until tender. Drain. Combine macaroni, white sauce, cheese and seasoning. Heat through.   White Sauce Makes 1 cup 2/3 cup Magic Mix (see recipe above) 1 cup water In saucepan combine Magic Mix White Sauce and water. Stir rapidly over medium heat until it starts to bubble.   ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Everyday Recipes   Best Ever Pancake Syrup 1 cup granulated sugar 1 cup brown sugar 1 cup light corn syrup 1 cup water Maple or other flavoring extract Heat water and corn syrup to steaming in a 2 qt. sauce pan. Add sugar and stir to dissolve. Cook to 220° using a candy thermometer. Remove from heat and add flavor to taste. Store in a tightly closed container.   Summer Pasta Salad Pasta (cooked, suggestion is to use rotelli type) Pepperoni, sliced or diced Green olives Black olives Cheddar cheese cubed Mozzarella cheese cubed Italian salad dressing Mix it all up, and there you go. Sometimes I make it with peppers, onions and tomatoes too.   Summer Pasta Salad Another Version: 16 oz. box of rotini -twisties 1 can of pitted large black olives (can cuts in halves, but it doesn't matter) Couple of tomatoes cut up 1 cucumber (can slice or cube or whatever way you like) 1 stick of pepperoni 1 pkg. (Cooper or any other brand) sharp white cheese cut into small chunks 1 pkg. (Cooper or any other brand) baby Swiss cheese cut into small chunks 1 pkg. Vermont cheddar cheese 1 bottle of Creamy Ranch or Creamy Italian dressing Broiled and buttered baby mushrooms can be added if you wish Shrimp Wonton Cups Yield 24 appetizers 24 square wonton wrappers 1 T. butter or margarine melted 10 oz. shelled deveined and cooked medium shrimp 2 green onions, finely chopped 1/3 C. grated carrot 4 oz. cream cheese, softened 1 garlic clove, pressed 1/2 t. Worcestershire sauce 1 C. (4 oz) shredded mozzarella cheese Preheat oven to 350 degrees. Lightly spray mini-muffin pan with non-stick cooking spray. With pastry brush, brush one side of each wonton wrapper with melted butter. Press wonton buttered side up into muffin cup. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven. Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp. Combine cream cheese, garlic and Worcestershire sauce in bowl, blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese. Using small scoop fill each wonton cup with rounded scoop of cream cheese mixture. Top with reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges.   Tex-Mex Mini Bow Tie Salad Prep Time/Total Time: 15 minutes, Serves: 8 (1 cup) servings 1/2 bag SCHWAN'S Mini Bow Tie Pasta and Vegetable Blend 1/2 bag SCHWAN'S Chicken Breast Meat for Fajitas 2 medium tomatoes, chopped 1 cup shredded cheese 3/4 cup chunky salsa 3/4 cup ranch dressing 1/2 tsp. seasoned salt 1 tsp. chili powder Prepare pasta blend and chicken breast meat according to package directions. Drain and rinse pasta blend with cold water to chill. Mix salsa, dressing, salt and chili powder together. Layer pasta blend, chicken, tomatoes and cheese on a large platter. Top with salsa mixture.   Grilled Summer Vegetable Lasagna Yield: 8 servings (serving size: 1 piece). Grilled vegetables: 3 large red or yellow bell peppers, seeded and each cut lengthwise into quarters Cooking spray 3 medium yellow squash, each cut lengthwise into 1/4-inch slices 1 large red onion, cut into 1/4-inch slices Tomato puree: 4 pounds tomatoes, cut lengthwise into quarters 1/3 cup vodka 1-1/2 teaspoons salt White sauce: 2-1/2 tablespoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 2 cups fat-free milk Remaining ingredients: 4 quarts water 12 uncooked lasagna noodles 1 cup chopped fresh basil 3/4 teaspoon freshly ground black pepper 1 cup (4 ounces) finely shredded Gruyere cheese 1/2 cup (2 ounces) grated fresh Parmesan cheese This recipe has a number of components, but all can be made ahead, particularly the tomato puree and the white sauce. You can substitute 3 (8-ounce) cans of tomato puree for the homemade tomato puree. You can also use a grill pan to prepare the vegetables indoors. 1. Prepare grill. 2. To prepare grilled vegetables, place bell peppers, skin sides down, on a grill rack coated with cooking spray; cook 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. 3. Place squash and onion on grill; cook 5 minutes on each side or until tender. 4. To prepare tomato puree, place tomatoes in a large Dutch oven. Cover and cook over medium heat 30 minutes or until tender, stirring occasionally. Place tomatoes in a blender or food processor; process until smooth. Return to pan. Stir in vodka; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Stir in 1-1/2 teaspoons salt. (You will have 5 cups puree.) 5. To prepare white sauce, combine flour, 1/4 teaspoon salt, and nutmeg in a medium saucepan; gradually add the milk, stirring with a whisk. Cook over medium-high heat until thick (about 7 minutes), stirring constantly. Set aside. 6. Bring water to a boil in a large stockpot. Add noodles; return to a boil. Cook, uncovered, 10 minutes or until noodles are done, stirring occasionally. Drain. 7. Preheat oven to 375 degrees. 8. Spread 1/3 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over white sauce; top with one-third of grilled vegetables, 1/3 cup basil, 1/3 cup white sauce, and 1/2 cup tomato puree. Sprinkle with 1/4 teaspoon black pepper, 1/4 cup Gruyere, and 2 tablespoons Parmesan. Repeat layers twice, ending with noodles. Spread remaining white sauce, 1-1/2 cups tomato puree, remaining Gruyere, and remaining Parmesan over noodles. Bake at 375 degrees for 45 minutes or until bubbly and top is browned. Remove from oven; let stand 15 minutes. Note: You will have 2 cups of leftover tomato puree. Cover and refrigerate for 1 week, or freeze up to 3 months.   Tangy Carrots 1 pound baby carrots 1 large shallot, very thinly sliced Sauce 1-tablespoon light margarine 1 tablespoon coarsely ground mustard 2 teaspoons fresh limejuice Generous sprinkle of pepper 2 tablespoons minced fresh parsley Steam carrots and shallot for 8 to 10 minutes, or until tender. Set aside. For sauce, melt margarine in a small skillet over medium heat. Add remaining sauce ingredients except parsley. Cook until thoroughly heated, stirring constantly. Transfer sauce to a medium bowl. Stir in parsley and carrot mixture. Serve hot or cover and refrigerate to serve chilled.   Horseradish Encrusted Salmon 4 salmon fillets (approx. 6 oz. each), skin removed 2 Tbsp. flour 1 egg, lightly beaten 3 Tbsp. prepared horseradish, divided in half 2 cups seasoned dry breadcrumbs 1/4-cup olive oil 1/3-cup light sour cream 1 Tbsp. freshly chopped chives 1 Tbsp. freshly chopped parsley Lightly coat the salmon fillets in the flour. Place the egg, 1 tbsp. of the horseradish and about a tbsp. of water in a shallow bowl and beat together. Dip the salmon into the mixture and then evenly coat in the breadcrumbs. Heat the oil in a large frying pan. Cook the fillets for 3 minutes on each side, or until just tender and golden brown (the time will depend on the thickness of the fillets.) To make horseradish sauce: mix the remaining horseradish, sour cream and herbs in a bowl. Serve the salmon with a dollop of the sauce on top. If desired, serve with baby potatoes sprinkled with fresh parsley and a crispy mixed leaf salad.   Sweet Potato Casserole 3 c. mashed sweet potatoes 1/3 c. melted margarine 1 c. sugar 1/2 c. milk 2 tbsp. vanilla 2 eggs TOPPING:-- Mix and pour into buttered dish. 1 c. brown sugar 1/2 c. melted butter 1/3 c. flour 1 c. chopped nuts Mix topping and spread over sweet potato mixture. Bake at 350 degrees for 35 minutes. This can be mixed one day and cooked the next.   Meatballs With Rice and Tomatoes     Makes 6 servings. 3 c. stewed tomatoes 1 lg. onion, chopped 3 c. water 1/2 lb. ground beef 1 egg 1 c. uncooked rice Salt & pepper to taste Put tomatoes, onions and water in a large saucepan or Dutch oven. Combine ground beef, egg, uncooked rice, salt and pepper; mix well and form into little balls. Add meatballs to tomato mixture and simmer for 1 1/2 hours turning meatballs occasionally.    Sausage Gravy 2 lbs. sausage 1/2 lb. butter 1 tbsp. salt 1 tsp. pepper 1 tbsp. Accent 2 c. flour 1 gal. milk Brown sausage, add butter and flour, stirring constantly. Add seasoning. Reduce heat and slowly add milk, stirring constantly until thick. Serve over biscuits.   Chinese Pepper Steak Makes 4 servings. 1 lb. round steak, cut 1/2" thick 2 tbsp. salad oil 1 medium onion, sliced 1 medium green pepper, sliced 1 envelope Au Jus gravy mix 3/4 c. water 4 tsp. soy sauce 1/2 tsp. ground ginger 3 c. hot, cooked rice Cut meat in half lengthwise, then crosswise into thin slices. Cook meat, onion and pepper in hot oil in skillet until meat is brown. Stir in remaining ingredients except rice. Cook 5 minutes, stirring often. Serve over rice.   Fabulous French Toast Yield: 6 portions. 5 eggs 2/3 c. heavy or whipping cream 1/3 c. Triple Sec 2 tbsp. granulated sugar Finely grated zest of 1 orange 2 tsp. ground cinnamon 6 stale plain croissants, cut lengthwise in half 6 tbsp. unsalted butter Confectioners' sugar Beat the eggs and cream together. Add the Triple Sec, granulated sugar, orange zest and cinnamon; whisk until well blended. Pour into a shallow bowl or pie plate. Dip each croissant half in the egg mixture, turning once. Melt a few tablespoons of the butter in a skillet over medium heat. Add as many croissants as will fit and fry until golden on both sides. Repeat with the remaining croissants, adding butter to the skillet as needed. Sift confectioners' sugar over the croissants. Serve immediately.    Chicken Chili  Not for the sensitive stomach 2 chicken breasts 1 (4 oz.) tomato paste 1 (12 oz.) tomato sauce 1 can Bush's chili hot beans (with juice) 3 tbsp. chili powder 1 tbsp. cumin 1 1/2 tsp. red pepper 2 tbsp. Texas Pete hot sauce 1 stalk celery, chopped fine 1/2 lg. onion, chopped fine 2 bay leaves Rice Boil chicken and shred. Mix all ingredients and cook 45 minutes, stirring occasionally. Remove bay leaves and serve over rice.   Spinach Dip 1 pkg. frozen chopped spinach 1 c. sour cream 1 c. mayonnaise 1 pkg. Knorr vegetable soup mix 1 can water chestnuts 1 sm. grated onion Defrost spinach. Drain well, squeeze. DO NOT COOK SPINACH!! Mix all remaining ingredients. Serve in a loaf of bread using the scooped out bread as dip picker uppers!   Mexican-style Macaroni Salad 1 c. mayonnaise 1/3 c. skim milk 2 tsp. instant chopped onion 1 tsp. salt 1 tsp. chili powder 1/8 tsp. garlic powder 6 drops Tabasco sauce 1 8 oz. pkg. elbow macaroni, cooked and drained 1 16 oz. can kidney beans, well drained 1 c. diced mozzarella cheese (4 oz.) Stir together first 7 ingredients in a large bowl. Add remaining ingredients and toss to coat well. Cover and chill at least 2 hours.   Cajun-style Shrimp 1/2 c. olive oil 2 tbsp. Cajun seasoning 2 tbsp. lemon juice 2 tbsp. fresh parsley, chopped 1 tbsp. honey 1 tbsp. soy sauce Pinch cayenne pepper 1 lb. shrimp, uncooked, shelled and deveined Combine first seven ingredients in a 9" x 13" baking dish. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 degrees. Bake until shrimp are cooked through, about ten minutes, stirring occasionally. Try with fettuccini Alfredo and French bread.   Crab Crostini 8 oz. crabmeat (imitation can be used) 1/2 c. diced red pepper 4 tbsp. mayonnaise 2 tbsp. chopped fresh parsley 1 tbsp. chopped fresh chives 1 tbsp. fresh lime juice 1 tbsp. Dijon mustard 2 tsp. grated Parmesan cheese 4-5 drops hot pepper sauce 4 oz. Italian bread, cut into 16 slices Preheat broiler. Line a broiler pan with foil. Blend all ingredients except bread. Spread 1 tbsp. of the mixture on each bread slice. Place bread slices on the broiler pan and broil 4 inches from the heat for 5-6 minutes until lightly browned.   Fettuccini Alfredo 1 stick butter 1 c. heavy cream 1 1/2 c. Pecorino Romano cheese Dash of salt & pepper Heat butter and cream in saucepan until butter is melted. Remove from heat. Add cheese, salt and pepper. Stir with a wire whisk until sauce is blended. Heat over low flame. Cook 1 pound box of fettuccine noodles. Pour sauce over noodles and garnish with additional cheese and fresh ground black pepper. Serve at once.   Shrimp Spread 5 oz. shrimp, cut up (use sm. can cocktail shrimp) 1/2 c. chopped onion 1/2 c. chopped celery 2/3 c. mayonnaise 1 tbsp. lemon juice 8 oz. pkg. cream cheese, softened Mix ingredients well and refrigerate overnight. Great idea for party sandwiches or as a spread for crackers.   Potato Soup with Leeks (6 servings) 4 leeks (white parts only) 3 tbsp. butter 3 potatoes 1 tsp. salt 1 quart chicken stock 1 1/2 pints rich milk 1 pint heavy cream (or half-and-half) chopped chives Thinly slice leeks, peel and slice potatoes. Cook leeks in butter until limp. Transfer leeks to a soup pot and add potatoes. Add salt and broth, simmer until potatoes are tender. Put contents of pot through a sieve; return mixture to soup pot and add milk. Let simmer a few minutes. Chill in the refrigerator. Before serving, beat in the cream. Serve in chilled bowls and sprinkle top with chopped chives. Baked Ziti and Vegetables Prep Time: 1 hour Serves: 6 One 16-ounce package ziti or penne macaroni 2 medium-size green peppers 2 medium-size carrots 2 medium-size celery stalks 1 medium-size onion 1 tablespoon salad oil One 28-ounce can crushed tomatoes 3/4 32-ounce bottle spicy-hot vegetable juice or vegetable juice (3 cups) 1 tablespoon sugar 1 1/2 teaspoons salt 1/2 teaspoon dried oregano leaves One 8-ounce package shredded reduced-fat mozzarella cheese (2 cups) 2 tablespoons grated Parmesan cheese In saucepot, prepare ziti as label directs. 2. Meanwhile, cut green peppers, carrots, celery, and onion into 1/2-inch pieces. In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook vegetables until lightly browned. Stir in 1/4 cup water; continue cooking over medium heat until vegetables are tender-crisp. 3. Preheat oven to 375 degrees F. Drain ziti in colander; set aside. To same saucepot, add cooked vegetables; stir in crushed tomatoes, vegetable juice, sugar, salt, and oregano; over high heat, heat to boiling. Remove saucepot from heat; stir in cooked ziti. 4. Reserve 1 cup shredded mozzarella for topping. Into ziti mixture in saucepot, stir Parmesan and remaining mozzarella cheese. Spoon mixture into shallow 4-quart casserole; sprinkle with reserved mozzarella cheese. Cover casserole and bake 30 minutes or until cheese melts and mixture is hot and bubbly. Italian cream cheese bread 1 pkg Pillsbury French bread Bake as directed and cut into slices Spread with this yummy topping: One 8 oz pkg cream cheese Mixed with 1/2 pack of good seasons Italian Dressing (more or less to taste). Sprinkle with a little dried dill. Serve warm.   Pineapple drumsticks 4 to 6 servings 1 egg, slightly beaten 1/4 cup water 2 tablespoons milk 1/4 cup all-purpose flour 1 tablespoon cornstarch 1 tablespoon cornmeal 1/8 teaspoon baking powder 12 broiler-fryer chicken drumsticks CRISCO Shortening for deep frying 1 cup green pepper chunks 1/2 cup coarsely chopped onion 1 tablespoon CRISCO Shortening 1 can (20 ounces) pineapple chunks in pineapple juice, drained; reserve juice 2/3 cup cider vinegar 1/2 cup packed brown sugar 2 tablespoons soy sauce 4 teaspoons cornstarch 2 tablespoons water Combine egg, water, and milk. Combine flour, 1 tablespoon cornstarch, cornmeal, and baking powder; add to first mixture and mix until smooth. Dip each drumstick into batter, letting excess batter drain for a couple of seconds. Heat Crisco to 350°F in a deep fryer or a large heavy saucepan. Fry drumsticks in hot Crisco for 14 to 16 minutes or until chicken is crisp, brown, and tender. Remove with slotted spoon and place on paper towels. While chicken is frying prepare sauce. Melt 1 tablespoon Crisco in a saucepan. Sauté green pepper and onion for 3 to 4 minutes or until crisp-tender. Add reserved pineapple juice, vinegar, brown sugar, and soy sauce. Mix cornstarch into water. Add to sauce until blended, stirring constantly. Add pineapple chunks. Bring to boiling, stirring occasionally. Cook for 2 minutes. Spoon half of sauce over fried drumsticks. Serve with cooked rice and remaining sauce.   Super Duper Nachos 1 lb. can refried beans 1 lb. ground beef, browned & drained 1 can green chilies 1/2 c. salsa Grated cheddar cheese Sliced olives, (green or black) Green onions, chopped Spread beans in 9 x 13 inch pan. Top with hamburger, salsa, drained chilies and cheese. Top with olives and green onions. Bake at 400 degrees for 20 minutes. Serve with Doritos, sour cream and salsa.   Beef and Cornbread Pie Serves 8. 2 tbsp. vegetable oil 2 lbs. lean ground beef 3/4 c. chopped onions 1 clove garlic 1 (8 oz.) can mild or hot salsa 1/3 c. sliced black olives 1/2 tsp. dried oregano leaves 1/4 tsp. ground cumin 1/4 tsp. salt 1/4 tsp. pepper 2 (8 1/2 oz.) pkgs. corn muffin mix 2 eggs 2/3 c. milk 2 to 3 tsp. chili powder 1 c. shredded cheddar cheese Cook oil, beef, onion and garlic in large frying pan. Cook until beef is browned, stirring occasionally. Drain excess fat. Stir in salsa, olives, oregano, cumin, salt and pepper; cook, covered, for 5 minutes. Make corn muffin mix according to package directions, using eggs, milk and chili powder, fold in cheese. Spoon batter over beef mixture in fry pan; cook with cover ajar 1 inch, until batter is cooked through, about 20 to 25 minutes.   Chicken-Broccoli-Rice Dish Serves 4. 1 1/2 c. water  1 1/2 c. Minute Premium long grain rice 1 lb. boneless chicken breasts, cut into strips 2 tbsp. oil 1 (10 3/4 oz.) can cream of chicken soup 1/2 can milk 2 tbsp. Dijon style mustard 1/2 c. cheddar or Swiss cheese, grated 1 1/2 c. broccoli cuts 2 tbsp. pimento, chopped (optional) Bring water to a boil. Stir in rice. Cover, remove from heat. Let stand 5 minutes. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese. Add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice.   Crab Casserole 1/2 stick butter 1 lb. crabmeat (imitation is fine) 4 slices toast 1/4 c. chopped green pepper 1/4 c. chopped onion 1/4 c. chopped celery 1/2 c. mayonnaise 2 tsp. mustard 2 tbsp. catsup 1 c. milk 2 slices buttered toast, cubed Melt margarine in a 2-quart casserole dish. Set aside. Mix crabmeat, crumbled toast, pepper, onions and celery. Combine mayonnaise, mustard, catsup and milk and mix with crabmeat and mix well. Pour mixture into casserole dish. Top with toast cubes. Bake 30 to 35 minutes at 350 degrees.   Cream of Celery Soup 1 bunch of celery (including leaves), chopped 1 small onion chopped water 2 tablespoons of butter 2 tablespoons of flour 3 cups of milk 1 tablespoon of salt 1/2 teaspoon of pepper Take celery and onion and put in pot with enough water to cover. Bring to boil, then simmer for 15 minutes. Drain celery, keep the water. Puree the celery mixture in batches of 1 cup of celery plus 2 tablespoons of the celery water. Melt butter and whisk in flour. Gradually add milk. Mix the celery puree, salt and pepper and heat stirring occasionally until ready to serve.   Quick, Easy Chinese Chicken Serves 9 (freezes well) 3 (1-3/4 pounds) chicken breast halves skinned 3 (1-1/2 pounds) chicken thighs skinned 3 (3/4 pound) chicken drumsticks skinned 3/4 cup catsup 1/2 cup firmly packed brown sugar 1/4 cup soy sauce (I use low sodium) 2 tablespoons white vinegar 1 tablespoon instant onion flakes 1/2 teaspoon garlic powder 1/2 teaspoon seasoned salt Place chicken in a 13 X 9 inch baking dish. Combine catsup and next 6 ingredients; stir well, and pour over chicken. Bake, uncovered, at 350 degrees for 1-1/2 hours or until chicken is done, turning chicken over after 45 minutes, and basting occasionally. Serve with brown rice, your choice of veggies or a green salad.   Easy Quesadillas Serves 8 8 (10 inch) flour tortillas leftover chicken from last night, chopped (if you have it) 1 cup reduced-fat Monterey Jack cheese 1 jalapeno pepper, ribbed, seeded and minced (optional) 1/4 cup minced onion 4 tablespoons minced cilantro 1/4 teaspoon salt 1/2 teaspoon black pepper jarred salsa sour cream In large bowl, stir together the optional leftover chicken, cheese, peppers, onion, cilantro, salt and pepper. Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans. Bake in a 500 degree oven until tortillas are crisp and golden; about 5 minutes. Transfer to large cutting board and cut into wedges to serve with salsa, rice and beans for a complete meal. A nice green salad will help with you get your veggies!   Quick Huevos Rancheros Serves 2 MIX TOGETHER the following: 1/2 cup salsa hot, medium or mild 1/2 cup tomatoes -- peeled, drained, chopped 1/2 teaspoon chili powder 1/4 teaspoon ground cumin Salt Black pepper Other need ingredients: 4 eggs -- cooked over-easy 1/2 cup grated Monterey Jack cheese 2 large corn tortillas -- heated Hot sauce (optional) -- to taste Mix together ingredients for sauce and simmer for 10 minutes. Cook eggs over easy. Heat tortillas over a burner or between damp towels in the oven. Heat serving plates. Lay the tortillas down first, one per plate, and sprinkle each with 1/4 of the cheese. Lay two eggs per plate on top of the cheese and leaving yolks uncovered, cover with half of the sauce. Sprinkle each plate with half of the remaining cheese. Serve immediately.   Easy Sloppy Joes Serves 8 1 pound extra-lean ground beef OR use TVP (for vegetarians) 1 medium onion -- chopped 1/4 cup chopped green bell pepper 2 cups jarred spaghetti sauce 2 tablespoons sweet relish 1 tablespoon chili powder 8 hamburger buns -- split and toasted In a large skillet, thoroughly brown beef; drain fat. Add onion and green pepper; sauté lightly. Add sauce, relish and chili powder. Simmer 15 minutes. Broccoli Salad 1 bunch broccoli (about four crowns) 3/4 c. raisins I like golden raisins 1/2 c. chopped red onion 1 tbs. sugar 2 tbs. vinegar (Can use balsamic) 1 c. mayonnaise 10 bacon slices, cooked and crumbled 1 c. sunflower seeds (optional) Fry bacon slices and set aside. Cut broccoli into flowerets and tender stem pieces. Mix, sugar, vinegar, mayo . Add to broccoli, along with remaining ingredients. Refrigerate and serve chilled. Can make the day before. NOTE: These are altered proportions, which were changed slightly from the recipe that was given. That one says 5 cups of broccoli and this one used more raisins and onion than the original, so I guess it would depend on the size of the bunch you have to start with.    Stir Fried Green Beans I use a cast iron Dutch oven for this with a lid: 4 pounds of Fresh Green Beans 1/4 pound of bacon or lean fat back cut into tiny pieces 1/2 cup sweet white wine 2 Tablespoons of olive oil Break beans. Fry the bacon and drain then set aside. Pour out the grease and put olive oil in the skillet. Over medium high heat put in cold green beans. Stir around for about 10 minutes. Turn down heat to low and pour in wine then put on the lid and steam. Taste one before you salt and pepper. Cook for about 15 -20 minutes. BBQ Bacon Cheeseburgers Prep Time: 10 min Total Time: 28 min Serves: 4 Ingredients 1 lb. ground beef 2 Tbsp. KRAFT Original Barbecue Sauce 1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, sliced 4 hamburger buns, split, toasted Lettuce 8 slices OSCAR MAYER Bacon, crisply cooked Mix meat and barbecue sauce. Shape into 4 patties. Broil patties 4 to 6 inches from heat 7 to 9 minutes on each side or until cooked through (160°F), brushing occasionally with additional barbecue sauce. Top each patty with prepared cheese product. Continue broiling until prepared cheese product begins to melt. Fill buns with cheeseburgers, lettuce and bacon. Use Your Grill: Place patties on grill over medium coals. Grill 7 to 9 minutes on each side or until cooked through (160°F), brushing occasionally with additional barbecue sauce. Top each patty with prepared cheese product. Continue grilling until prepared cheese product begins to melt. Fill buns as directed.   No Bake Beans 3 slices OSCAR MAYER Center Cut Bacon, chopped 1 medium onion, chopped 2 cans (16 oz. each) baked beans, drained 3/4 cup KRAFT Original Barbecue Sauce 2 Tbsp. brown sugar Cook bacon in large saucepan until crisp; drain. Add onion; cook and stir until tender. Stir in beans, barbecue sauce and brown sugar. Cook on low heat 15 minutes, stirring occasionally.   No fry Eggplant Parmesan  3 eggplant, peeled and thinly sliced 2 eggs, beaten 4 cups Italian seasoned bread crumbs 6 cups spaghetti sauce, divided 1 (16 ounce) package mozzarella cheese, shredded and divided 1/2 cup grated Parmesan cheese, divided dried basil leaves to taste Preheat oven to 350 degrees. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.   Eggplant Parmesan 3 - 4 large eggplants sliced into 1-inch pieces 1-cup flour 4 eggs, beaten 1 1/2 cup seasoned breadcrumbs 1/2 cup fresh parsley, minced 1 tsp. ground oregano 1 cup Parmesan cheese, grated Salt and pepper to taste 1 32-oz jar spaghetti sauce 2 cups mozzarella cheese, shredded 8-oz. pasta noodles cooked to make about 4 cups Dredge eggplant slices through flour and then beaten eggs. Combine breadcrumbs, parsley, oregano, and Parmesan cheese and salt and pepper. Dredge eggplant through breadcrumb mixture. Spray a large shallow baking dish with non-stick cooking spray. Place eggplant slices in baking dish. Bake for 30 minutes at 350 degrees. Remove from oven and pour spaghetti sauce over eggplant and sprinkle with mozzarella cheese. Bake an additional 10 - 15 minutes at 350 degrees. Serve over hot pasta.   Your Own Garlic Bread Take French or Italian bread. Cut it into slices (but make sure your slices are at an angle).  Melt butter in a saucepan-about 1 stick for whole loaf of bread. (If you do not want to melt butter use soft spreadable margarine.) When butter is melted, "paint" it on the bread using a pastry brush (or just sort of sprinkle it on with a spoon). Sprinkle dried parsley and dried minced garlic over the bread or use garlic salt and some dried seasonings. Toast until brown. (Watch it carefully, you don't want it to burn).   French Onion Soup 1 stick butter (8 Tablespoons) 8 cups onions, thinly sliced 3 Tablespoons flour 3 quarts beef stock 1 Tablespoon salt 1 teaspoon pepper 1 cup brandy 1 teaspoon BV meat glaze (or kitchen bouquet, in a pinch) grated Gruyere cheese grated Parmesan cheese French bread olive oil. Melt the butter in a Dutch oven and add the onions, stirring constantly. Cook for 5-7 minutes, until soft. In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts. When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning. When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.   Steak Fajita's 1 1/2 pounds beef steak cut into 1 inch strips Marinade: 1/4 cup red wine vinegar 1/4 cup vegetable oil 1 teaspoon sugar 1 teaspoon dried oregano 1 teaspoon Chile powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper Marinade steak for 30 minutes. Fry steak on the stove top or George Forman then drain the fat and grease. Top with whatever you like. I like onions, lettuce, tomatoes, cheese, black olives, sour cream and salsa this is not very spicy, I also tried the marinade with chicken, and it was good with that as well.   Mama Karen’s Garlic Chicken & Bacon Alfredo Pizza (Recipe makes two pies) Mama Mary’s Thin and Crispy Pizza Crust 12” (2 per package) You can find it in the Deli – Refrigerator section at Wal-Mart. Extra Virgin Olive Oil 1 jar of Classico Roasted Garlic Alfredo Sauce Less fat than their regular Alfredo Sauce and saves you the step of having to roast your own Garlic. Fresh Cracked Black Pepper Two Chicken Breasts – Diced Pound Chicken Breasts flat between two sheets of Plastic Wrap, Salt & Pepper Chicken then cook chicken in a fry pan with a 1 tablespoon of Olive Oil over Medium to Medium – High heat. Brown on both sides but don’t overcook. (About 4 minutes on first side then 2 minutes on second side.) Then dice to desired size. 12 to 14 Slices of Bacon. Cooked and Crumbled 1 Ripe Tomato – Diced ½ cup Diced Red Onion 1 Small Can Mushrooms – Stems and Pieces or Fresh Sliced Button Mushrooms Shredded Parmesan Cheese Shredded Cheddar Cheese – I use extra Sharp Shredded Mozzarella Cheese Instructions: Preheat Oven to 450 degrees Fahrenheit or use a Pizza Oven Place Pizza Crust on flat surface. Brush with Extra Virgin Olive Oil. Spread Alfredo Sauce over top of crust to about a ¼” from edge. Grind black pepper over sauce to taste. Spread half of the diced chicken breast and half of the Bacon over the sauce. Sprinkle half of the mushrooms over the pizza. Sprinkle a hand full of the Parmesan cheese then a hand full of the cheddar cheese. Sprinkle some diced red onion and tomato over the top then spread a lot of mozzarella cheese over that. Turn oven back to 425 degrees and place pizza directly on center rack. Bake for 12 min or until cheese is starting to turn brown and bubbly. Let cool a couple of minutes slice and enjoy!   Cheesy Chicken with Pasta From: Campbell's Kitchen, Prep Time: 5 minutes, Bake Time: 30 minutes, Serves: 4 Ingredients: 1 pkg. (18 oz.) Campbell's® Supper Bakes™ Cheesy Chicken with pasta includes seasoning, rice, baking sauce, crumb topping 2 cups hot water 2 tbsp. butter, cut up OR margarine, cut up 4 boneless chicken breast halves (about 1 lb.) Directions: PREHEAT oven to 400°F. MIX seasoning, hot water, butter and pasta in 13x9x2" baking dish. Top with chicken. POUR baking sauce over chicken and pasta. Cover tightly with foil. BAKE 20 min. Stir pasta around edge of dish. Sprinkle chicken with crumb topping. Bake, uncovered, 10 min. or until done. Stir pasta before serving. To prepare in skillet: Use same ingredients as oven version, but mix seasoning, hot water, butter and pasta in large skillet. Top with chicken. Pour baking sauce over chicken and pasta. Heat to a boil. Cover and cook over low heat 20 min. or until chicken is done. Stir pasta around edge of skillet. Sprinkle chicken with crumb topping. Simmer, uncovered, 5 min. or until pasta is done. Stir pasta before serving. To prepare in microwave: Use same ingredients as oven version, but mix seasoning, hot water, butter and pasta in 3-qt. microwavable casserole. Top with chicken in a single layer. Pour baking sauce over chicken and pasta. Cover. Microwave on HIGH 20 min. or until chicken is done. Let stand 5 min. in microwave oven. Sprinkle chicken with crumb topping. Stir pasta before serving.   Lemon Chicken with Herb Rice From: Campbell's Kitchen, Prep Time: 5 minutes, Bake Time: 30 minutes, Serves: 4 Ingredients: 1 pkg. (20 oz.) Campbell's® Supper Bakes™ Lemon Chicken with herb rice includes seasoning, rice, baking sauce, crumb topping 2 1/2 cups hot water 2 tbsp. butter, cut up OR margarine, cut up 4 boneless chicken breast halves (about 1 lb.) Directions: PREHEAT oven to 375°F. MIX seasoning, hot water, butter and rice in 13x9x2" baking dish. Top with chicken. POUR baking sauce over chicken. Sprinkle chicken with crumb topping. BAKE 30 min. or until chicken reaches 160°F. Stir rice before serving. To prepare in skillet: Use same ingredients as oven version, but mix seasoning, hot water, butter and rice in large skillet. Top with chicken. Pour baking sauce over chicken. Heat to a boil. Cover and cook over low heat 20 min. or until chicken is done. Sprinkle chicken with crumb topping. Simmer, uncovered, 5 min. or until rice is done. Stir rice before serving. To prepare in microwave: Use same ingredients as oven version, but mix seasoning, hot water, butter and rice in 3-qt. microwavable casserole. Top with chicken in a single layer. Pour baking sauce over chicken. Cover. Microwave on HIGH 20 to 22 min. or until done. Let stand 5 min. in microwave oven. Sprinkle chicken with crumb topping. Stir rice before serving.   Batter-less Chicken Load the chicken pieces up with salt, pepper, garlic, cayenne pepper, and sometimes chili powder and fry it like that. You can make Hot Wings after the first step is done by dipping them in honey and barbecue sauce and chili powder. Watch out these are hot!   Pizza Del Giorno 5 c. sliced yellow or red onions (1 1/2 lbs.) 8 oz. spicy fully-cooked smoked sausage, sliced 1 tbs. olive oil 1 tbs. balsamic vinegar 1 (12 inch) Italian bread pizza shell * 1/4 c. broken walnuts, toasted 8 oz. mozzarella, sliced 1 tbs. chopped fresh oregano 2 tsp. chopped fresh thyme 1/2 c. roasted red bell pepper strips Sauté onions with sausage in the olive oil in a large skillet over medium heat until tender (about 8 - 10 minutes). Add the vinegar and combine well. Preheat the oven to 400. Turn the onion-sausage mixture onto pizza shell. Top with walnuts, cheese, oregano, thyme and bell peppers. Bake 15 minutes or until pizza is heated through. * I use pizza dough in place of a pizza shell.   Silver Dollar Meal   Serves 2 2 tblsp. Butter 2 tblsp. Flour 1 1/4 c. milk 1/2 c. Sharp cheddar cheese, diced 1 1/2 c. broccoli spears, lightly cooked 2 slices wheat bread 4 slices Canadian bacon, heated 1/4 lb. turkey, sliced Melt the butter in a saucepan. Whisk in the flour and cook for 3 minutes. Whisk in the milk and heat. Whisk in the cheese until well blended. Simmer for 20 minutes. Set aside. Top the bread with the bacon, turkey and broccoli. Ladle on the cheese sauce. Serve warm.   Cucumber and Dill Pasta Salad 2 cups Macaroni or any Salad Pasta 8 oz. carton Low-fat Sour Cream 1/2 cup Skim Milk 1 Tbs. fresh Dill, minced 1 Tbs. Vinegar 1/2 tsp. Salt 1/2 tsp. freshly ground Black Pepper 2 cups Cucumber, peeled and chopped 1 cup Tomatoes, de-seeded and chopped Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer cooked pasta to a large serving bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and toss thoroughly to combine. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.   Peppered Steaks Ingredients: 2 Tbs. whole Black Peppercorns, crushed 4 New York Strip Steaks, about 6-8 oz. each 1/3 cup Butter or Margarine 4 cloves Garlic, minced 2 Tbs. Worcestershire Sauce 1 cup Red Wine or Low-sodium Beef Broth 2 tsp. Ground Mustard 1 tsp. Granulated Sugar 1 Tbs. Cornstarch 2 Tbs. Water Preparation: Rub the crushed peppercorns into both sides of each steak. Refrigerate for about 15 minutes. Meanwhile, warm an ungreased heavy skillet over medium-high heat. Brown the steaks on both sides. Add the butter and garlic and sauté for about 5 minutes with the steaks, turning at least once. Add Worcestershire sauce and cook about 5 minutes longer, again turning at least once, until the steaks attain the desired degree of doneness. Remove the steaks and keep them warm under foil. Add the red wine or beef broth to the skillet. Add the ground mustard and sugar. Stir a bit to blend with the steak drippings. In a separate small bowl, blend together the cornstarch and water. Pour the liquid into the simmering sauce in the skillet. Bring the sauce to a boil and cook for a few minutes until thickened. Serve the sauce over or on the side of the steaks.   Salmon with Lemon-Caper Sauce Ingredients : 4 Salmon Fillets, about 6 oz. each 1/8 tsp. Salt 1/8 tsp. freshly ground Black Pepper 2 large Lemons 4 tsp. Capers, drained 2 cloves Garlic, minced 1/4 Low-sodium Chicken Broth 1 tsp. Cornstarch or Arrow Root (to thicken sauce) Preparation : Warm a large non-stick skillet over medium-high heat until hot. Add the salmon fillets and sprinkle with salt and pepper. Cook the salmon for about 10 minutes, or until the fish flakes easily when tested with a fork. Make sure to turn the fish at least once, about halfway through cooking. Transfer the salmon to a serving platter and keep warm. Meanwhile, grate about one-half teaspoon of zest from one of the freshly washed lemons. (The zest is the colored portion of the lemon rind, with none of the white pithy part.) Slice one of the lemons in half and squeeze out one brimming tablespoonful of lemon juice. Slice the remaining lemon into wedges for garnish, and reserve. Reduce the skillet heat setting to medium, and add the capers to the skillet. Cook the capers for a few minutes to warm through, stirring constantly. Add the minced garlic and cook a minute longer, until golden. Add the chicken broth, lemon zest, and lemon juice. Add cornstarch or arrow root, stir again. Heat the sauce through, stirring occasionally. To serve, spoon some of the sauce over the warm salmon and garnish each piece with a lemon wedge. Great with deep green vegetables or red potatoes.   Crab Bisque Ingredients : 1 stalk Celery, thinly sliced 1 small Onion, chopped 1/2 cup Green Bell Pepper, chopped 3 Tbs. Butter or Margarine 1 14-oz. cans Cream-style Corn 2 10-oz. cans Condensed Cream of Potato Soup, undiluted 1 1/2 cups Whole Milk 1 Heavy Cream 1/2 cup Water 2 Bay Leaves, 1 Tbs. fresh Thyme, chopped 1/2 tsp. Garlic Powder 1/4 tsp. White Pepper 3 6-oz. cans Crabmeat Preparation : drained and flaked In a large saucepan or stock pot, sauté the celery, onion, and green pepper in the butter or margarine over medium heat until tender. Add the creamed corn, condensed cream of potato soup, milk, heavy cream, and water; stir to combine. Add bay leaves, fresh thyme, garlic powder, and white pepper. Check seasonings after stirring, and adjust to taste. Add crab meat and stir. When the crab is heated through, remove the bay leaves and serve warm. Great with a salad and flavored biscuits.    Sunflower Tofu, Serves 4 1 box fresh soft tofu 1 small carrot, minced 2 celery stalks, destringed and minced 1 small red bell pepper, peeled, seeded, deribbed and minced 1/2 cup button mushrooms, diced 1/2 cup shiitake mushrooms, diced 1/4 teaspoon salt 3 tablespoons soy sauce To prepare: Cut the tofu lengthwise into 3 pieces. Use a sunflower mold to cut the tofu into rounds. Using a smaller mold, cut the center from each round to form a flower-shaped tofu cup; extract the center with a knife. In a small bowl, mix the vegetables; season with salt and toss to combine. Fill the center of each tofu cup with vegetables. Bring 2 quarts of water to a fast boil in a wok. Carefully place the sunflower tofu cups into a bamboo steamer. Place the steamer into the wok and steam for about 4 minutes. Remove from the wok and serve immediately while cups are steaming hot. Serve with soy sauce on the side.   Turkey Breast Stuffed with Spinach and Wild Rice Makes 4 Garnish 4 Roma tomatoes 3/4 cup virgin olive oil 1/4 cup chopped mixed herbs (thyme, rosemary, and parsley) Salt and freshly ground pepper 2 cups mixed greens Chunky Red Pepper Vinaigrette 2 red bell peppers, roasted, peeled, and seeded 1/4 cup white wine vinegar 3/4 cup olive oil Turkey 4 turkey tenderloins 1/3 cup roasted garlic 2 cups basil leaves 2 cups spinach leaves, blanched 1 cup cooked wild rice To prepare the garnish: Cut the tops off the Roma tomatoes and hollow out the insides. Combine the olive oil and herbs in a small bowl and blend with a stick blender. Season with salt and pepper. Set aside until ready to serve. To prepare the vinaigrette: Roughly chop the peppers. Put the vinegar, oil, and half the pepper pieces in a non-aluminum bowl and blend with a stick blender until emulsified. Add the remaining pepper pieces and buzz 2 or 3 times to combine. Set aside. To prepare the turkey: Remove the sinew from the end of a turkey tenderloin: With a sharp small knife, cut along the sinew down the center of the tenderloin (it extends about half way down), then lift it away. Leave the tenderloin intact under the sinew. Following the same cutting line, extend it to the end of the tenderloin. Do not cut down all the way through the meat. Turning the knife on its side, cut to the right to within half an inch of the edge of the meat and open out the flap. Repeat on the left side, butter flying the tenderloin. Spread the meat between two pieces of plastic wrap and pound into a 1/2-inch-thick circle with a mallet. Remove the plastic; season with salt and pepper. Repeat with all tenderloins. Spread a thin layer of roasted garlic over the meat. Overlapping slightly, cover one half of tenderloin with basil leaves, and the other half with spinach leaves. Spread 1/4 cup of wild rice over the leaves. Roll up the tenderloin from the end, right down the center line of the leaves. Cut a piece of plastic wrap long enough to go around the turkey roll at least twice and roll the tenderloin in the plastic wrap, tightening it as you roll, When you have at least 2 turns of plastic wrap around the tenderloin roll, twist the ends tightly to seal. Repeat with all tenderloins. Bring a large pan of water to a boil, then reduce the heat to medium and put the turkey rolls in the water. Poach for 20 minutes, or until the internal temperature reaches 160 F. Remove and place on a work surface. Let cool enough to handle; the rolls may be served cold. Slice each through the plastic into about 5 portions, then gently remove the plastic. To serve: Toss the greens in a little of the herbed oil and arrange in the hollowed Roma tomatoes. Place one on each serving plate. Arrange the slices from one turkey roll on each serving plate, slightly overlapping the slices. Spoon the pepper vinaigrette along the inside edges of the turkey slices. Spoon the remaining herbed oil along the outside edges.   Seafood Cocktail Serves 4 2 cups tomato juice 2 tomatoes, peeled, seeded and diced 1 onion, diced 1 garlic clove, minced 1 inch fresh ginger, peeled and shaved 2 tablespoons minced fresh cilantro 1 jalapeño, peeled, seeded, deribbed and minced juice of 1 lemon 1/2 cup dry white wine 1 tablespoon Worcestershire sauce 2 cups shellfish — peeled boiled shrimp or prawns, lump crab, lobster chunks or other local shellfish To make the sauce: In a large, non-aluminum bowl, stir the cocktail sauce ingredients together. To serve: Place the sauce in an attractive bowl over a larger bowl of ice. Place the seafood directly in the sauce. The cocktail may also be served in small individual bowls over ice.   Child of Chicken Enchilada Serves 8 2 cans green enchilada sauce 1 cup salsa 4 boneless skinless chicken breasts -- cooked and chopped 1 tablespoon cumin 1 tablespoon garlic powder 12 corn tortillas -- cut into pieces (like little pizza slices) 1 can black beans -- drained 1/2 pound low-fat cheddar cheese Preheat oven to 350 and lightly grease a 13 x 9 pan. In a saucepan, combine enchilada sauce and salsa and simmer for a couple of minutes. Pull from the heat. In a bowl, add about 1 cup or more enchilada/salsa sauce to the chicken to moisten. Set aside. On the bottom of the pan, pour enough sauce to cover the pan. Place chopped corn tortillas on top, a layer of chicken, a layer of beans, a little layer of cheese. Repeat these layers till everything is used up. Top with remaining sauce and remaining cheese. Bake uncovered for 30 to 40 minutes. After you pull it out, let it rest 10 minutes, then dig in! SERVING HINTS: Serve with steamed broccoli and acorn squash.  Precook squash for 15 minutes--just pierced and right on the rack in the oven, then let it cool a second, peel it and get rid of the seeds, cut it up in a casserole dish and throw a little honey over the top and some nutmeg. Keep it covered. You can add a little orange juice, too   Easy Yogurt Dip 1 (8 oz) container vanilla nonfat yogurt 2 tbsps. jam, jelly or preserves Vanilla Wafers Swirl together yogurt and jam in a small bowl. Refrigerate until serving time. Serve as dip with wafers. Makes 1 cup   Cherry-Citrus Punch 2 cups sweet cherries, pitted 2 cups chilled orange juice 2 cups chilled lemon-lime flavored soda 1 (8 oz) can pineapple chunks in juice, chilled, un-drained orange, peeled and sectioned Place cherries in single layer on baking sheet; freeze until firm. Blend orange juice, soda, pineapple with juice and orange sections in pitcher. Pour into glasses to within 2 inches of top. Divide frozen cherries between glasses. Serve with spoons. Makes 4 to 6 servings   Sinful Stuffed Burgers Hamburger meat (about two pounds) 1/2 Medium onion diced finely Jane's Krazy Mixed Up Salt Adolph's Meat Tenderizer Granulated Garlic Worchester Sauce Wax Paper Sheets Cheese Slices Cut hamburger in 8 to 10 even pieces. Roll cut pieces into round balls like a large meatball. Place on ball into large piece of wax paper. Fold top of wax paper over and press into a thin patty 5" to 6" across. Form into a circle with your hand. Sprinkle seasonings on one side. Place seasoned side down on narrow sheet of wax paper. Press another ball into a thin patty and form into a circle. Sprinkle both patties with seasonings. Add to the patty on the narrow sheet, some of the diced onion (thin layer), splash of Worchester sauce and cover onion with a slice of cheese if desired. Press sides together and seal up patty. Sprinkle top with seasonings. You now have the ultimate patty. Repeat process until all the meat is used up. To cook, open top and bottom vents all the way open. Place patties directly on the grill. Cook 2 minutes and turn over. Use care when you turn them so they do not fall apart. Cook for 2 more minutes. Close top vent all the way and bottom 1/8. Cook for 6 minutes. Place cheese on top if you like more cheese and cook 1 more minute. Use the same times and spices for regular hamburgers too.   Country Potato Salad Makes about 12 servings. 1 tsp. salt 2 lbs. potatoes or new potatoes 1 1/2 tbsp. white wine vinegar 1 tsp. salt 1/4 tsp. finely ground fresh black pepper 1 c. diced celery 1/2 c. diced green pepper 1/2 c. diced red onion 2 c. good-quality mayonnaise Bring a large kettle of water to boil over high heat. Add the salt and the potatoes, and cook until the potatoes are nearly tender but still firm in the center, about 15 minutes. Whisk the vinegar, salt and pepper together in a large bowl. Drain the potatoes, and when they are cool enough to handle, cut them into 1-inch cubes. Place them in a bowl with the vinegar mixture, toss until they are coated, and then let them cool. When the potatoes are cool, add the diced vegetables, and toss until they are thoroughly incorporated. Add the mayonnaise to the potato mixture. Toss until all the vegetables are coated with the mayonnaise. Chill for 1 to 2 hours before serving.   The Best Baked Beans Ever 2 16 oz. can pork & beans 2 tbsp. liquid smoke 1/2 c. brown sugar 1 tsp. dry mustard 2 cloves garlic (minced) 1/2 small onion (minced) 1 tbsp. cider vinegar 1 green pepper (minced) 2 tbsp. Worcestershire sauce 1 tsp. lemon juice Combine all ingredients in a pan. Bake @ 350 for about 1 1/2 hours.   Lobster-Shrimp Seafood Salad 1 lb. cooked lobster meat, chopped 1 lb. medium-shrimp, cooked, peeled, de-veined and chopped 1/2 C chopped fennel (celery can substitute) 1/4 C chopped green or yellow bell pepper 1/4 C chopped red bell pepper 1/4 C plain yogurt 1/4 C mayonnaise 1/4 C chopped sweet onion (substitute green onions) 3 tbsp. minced fresh parsley 1 tbsp. freshly squeezed lemon juice 1 tsp. Dijon mustard salt and freshly ground pepper to taste Combine seafood, fennel, and bell peppers in a bowl. Combine yogurt, mayonnaise, onion, parsley, lemon juice and mustard in another. Season with salt and pepper. Add dressing to seafood combination and refrigerate until serving. Either serve stuffed in fresh garden tomatoes set upon a bed of lettuce or on croissants.   Overnight French Toast Makes about 6 to 8 servings. 2 cups brown sugar 1 cup (2 sticks) oleo 2 tsp. cinnamon 18 slices Italian or French bread 3 cups milk 6 eggs, beaten 1/3 cup white sugar 2 tsp. vanilla Melt the brown sugar, oleo, and cinnamon in pan. Lay some of the bread slices in bottom of a well greased 9x13 pan. Drizzle part of the butter mixture over the bread, add more bread, repeating to make 3 layers, ending with the drizzle mixture. Mix the remaining ingredients, and pour over the bread. Cover with foil, and refrigerate over night. Bake at 350* for 1 hour covered, then for 15 minutes uncovered. I found I had to bake a little longer (maybe 15 min. more), but remember, it’s supposed to be moist and not dry looking. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Jennifer’s Personal Favorites More will be added soon. Green Bean Bake 1 10 3/4 oz. can cream of mushroom soup 1/2 c. milk 1 tsp. soy sauce dash of pepper 2 pkgs. (9 oz. ea.) frozen green beans, cooked and drained (I need to look up the Cooked part, I don't think I cook mine) 1 can (3 1/2 oz.) French fried onions Stir soup, milk, soy, and pepper into 1 1/2 quart casserole until smooth. Mix in green beans and 1/2 can onions. Bake 350 25 minutes, stir. Top with remaining onions. Bake 5 more minutes.  NOTE: You can also make this in a crock pot if you want. I use canned green beans for this part. Put everything except the "remaining onions" into the crock pot and turn on high. Watch until it bubbles, then you know it is warmed through and then turn down to low or warm. Have the "remaining onions" crushed up in a dish for people to sprinkle on their dish once they spoon it up. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Jennifer’s Mom’s Recipes None right this minute but they will be coming soon. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- I hope you enjoyed my recipes. Make sure you come back often because this list is going to grow and the site is only going to get better!   Back top TOP of page