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Berry, Belue, and Wilson February 2016
Berry, Belue, and Wilson Recipe Book February 2016 Conversions ................................................................................................................................... 7 Soups .............................................................................................................................................. 8 Ayres’ Chicken Velvet Soup .............................................................................................................................. 8 Broccoli Cheese Soup ......................................................................................................................................... 8 Chili..................................................................................................................................................................... 9 Chunky Cream of Potato Soup – JBW’s............................................................................................................. 9 Cream Soup Base ................................................................................................................................................ 9 Fresh Asparagus Soup – Internet ........................................................................................................................ 9 Brunswick Stew .................................................................................................................................................. 9 Lentil Soup – foodnetwork.com ......................................................................................................................... 9 Ratatouille ........................................................................................................................................................... 9 Tomato Basil Soup – Internet ............................................................................................................................. 9 Toscana Soup – Internet...................................................................................................................................... 9 Turkey Chili 1 – Internet..................................................................................................................................... 9 Turkey Chili 2 – Internet..................................................................................................................................... 9 Hg's 10-Alarm Turkey Chili ............................................................................................................................... 9 Unforgettable French Onion Soup ...................................................................................................................... 9 White Chicken Chili – Busch’s........................................................................................................................... 9 Salads ............................................................................................................................................. 9 Black-Eyed Peas Salad with Basil Dressing ....................................................................................................... 9 Cucumber, Grape Tomato and Dill Salad – Internet .......................................................................................... 9 Cucumber Salad with Spicy Wasabi Dressing – Internet ................................................................................... 9 Curried Chicken Salad ........................................................................................................................................ 9 German Potato Salad........................................................................................................................................... 9 Greek Salad – Internet ........................................................................................................................................ 9 Heavenly 24-hour salad ...................................................................................................................................... 9 Herbed Balsamic Vinaigrette, Cuisinart ............................................................................................................. 9 Overnight Salad .................................................................................................................................................. 9 Roasted Vegetable and Quinoa Salad with Pistachios (realsimple.com) ........................................................... 9 Wilson Jell-O Salad – Olive Wilson ................................................................................................................... 9 Winter Fruit Salad with Poppyseed Dressing – Internet ..................................................................................... 9 Appetizers...................................................................................................................................... 9 Artichokes ........................................................................................................................................................... 9 Beef & Pickle Roll-ups ....................................................................................................................................... 9 Black Bean Salsa w/ Pineapple ........................................................................................................................... 9 Cucumber Sandwiches, Belue-Wilson Style ...................................................................................................... 9 Delicious Cheese Spread..................................................................................................................................... 9 Mini Turkey Meatballs (foodnetwork.com) ....................................................................................................... 9 Party Mix ............................................................................................................................................................ 9 Pesto, Cuisinart ................................................................................................................................................... 9 Salmon Dip ......................................................................................................................................................... 9 Shrimp Dip .......................................................................................................................................................... 9 Tomato-Onion Salsa ........................................................................................................................................... 9 Tomatillo Salsa Verde, simplyrecipes.com ........................................................................................................ 9 Turkey Meatballs (foodnetwork.com) ................................................................................................................ 9 Sides ............................................................................................................................................... 9 Apple Butter – A.E. Miller Blog ......................................................................................................................... 9 Barbecued Green Beans (Dorothy Gilmour) ...................................................................................................... 9 2 Baked Garlic Asparagus ..................................................................................................................................... 9 Broccoli Rabe and Squash Toss .......................................................................................................................... 9 Broccoli with Garlic and Soy Sauce ................................................................................................................... 9 Dijon-Braised Brussels Sprouts - smittenkitchen.com ....................................................................................... 9 Chickpeas with Lemon ....................................................................................................................................... 9 Collard Greens (foodnetwork.com) .................................................................................................................... 9 Creamy Cole Slaw – Internet .............................................................................................................................. 9 Fried Okra – Internet ........................................................................................................................................... 9 Garlic Roasted Summer Squash, allrecipes.com ................................................................................................ 9 Gratineed Baked Squash Halves (Reader’s Digest)............................................................................................ 9 Hash Brown Potato Quiche, Kroger ................................................................................................................... 9 Homemade granola, Amanda Miller’s Recipe.................................................................................................... 9 Classic Green Bean Casserole ............................................................................................................................ 9 Homemade Mac and Cheese (Internet)............................................................................................................... 9 Ketchup (Allrecipes.com) ................................................................................................................................... 9 Lentils with Sauteed Vegetables (http://www.beanbible.com/) ......................................................................... 9 Oven Baked Red Potatoes – Internet .................................................................................................................. 9 Potato Salad with Double Mustard Dressing, How to Cook Everything ............................................................ 9 Pumpkin Mac and Cheese ................................................................................................................................... 9 Pureed Butternut Squash with Ginger................................................................................................................. 9 Quinoa with Sweet Potato and Mushrooms (allrecipes.com) ............................................................................. 9 Lemony Quinoa (allrecipes.com)........................................................................................................................ 9 Rice Pilaf ............................................................................................................................................................. 9 Roasted Cauliflower – Internet ........................................................................................................................... 9 Roasted Mediterranean Vegetables ..................................................................................................................... 9 Simmered Brussels Sprouts, How to Cook Everything ...................................................................................... 9 Spaghetti Squash ................................................................................................................................................. 9 Stir-Fry of Asparagus with Cashews Recipe Chinese vegetable ........................................................................ 9 Sweet potato gratin with pecan-ginger streusel (realsimple.com) ...................................................................... 9 Vegetarian Chickpea Curry w/ Turnips .............................................................................................................. 9 Bread.............................................................................................................................................. 9 Cornbread – Minnie Berry .................................................................................................................................. 9 Homemade Granola – A.E. Miller ...................................................................................................................... 9 Pancakes – Internet ............................................................................................................................................. 9 Southern Biscuits ................................................................................................................................................ 9 Yellow Squash Muffins ...................................................................................................................................... 9 Entrees ........................................................................................................................................... 9 BBQ’d Beef – Olive Wilson ............................................................................................................................... 9 BBQ’d Ribs – Olive Wilson ............................................................................................................................... 9 Black-Eyed Peas and Rice (about.com) .............................................................................................................. 9 Cheese Stuffed Shells ......................................................................................................................................... 9 Skillet Chicken Divan ......................................................................................................................................... 9 Chicken, Baked ................................................................................................................................................... 9 Chicken Noodle Soup ......................................................................................................................................... 9 Cabbage & Rice Bake ......................................................................................................................................... 9 Chicken & Green-Pea Casserole ......................................................................................................................... 9 Chicken and Pea Casserole – Internet ................................................................................................................. 9 Chicken Cobbler ................................................................................................................................................. 9 3 Chicken Fajitas.................................................................................................................................................... 9 Chicken & Rice Dinner – 15 minute................................................................................................................... 9 Chicken Casserole ............................................................................................................................................... 9 Chicken Broccoli Cheese Casserole I - JBW ...................................................................................................... 9 Chicken Broccoli Cheese Casserole II – Internet ............................................................................................... 9 Chicken Enchiladas – Carol Wilson ................................................................................................................... 9 Chicken Enchilada Casserole – Minnie Berry .................................................................................................... 9 Chicken Stuffed w/ Asparagus – Internet ........................................................................................................... 9 Chicken Pot Pie ................................................................................................................................................... 9 Chicken Pot Pie – Internet .................................................................................................................................. 9 Chicken Pot Pie, Deep-Dish – Campbell’s ......................................................................................................... 9 Chop Suey – Minnie Berry ................................................................................................................................. 9 Chop Suey – JBW’s ............................................................................................................................................ 9 Cheesy Chicken & Rice Bake – Campbell’s ...................................................................................................... 9 Whole Chicken Crockpot .................................................................................................................................... 9 Cornish Hens with Eggplant, allrecipes.com ...................................................................................................... 9 Crockpot Beef Stew – Jean Wilson .................................................................................................................... 9 Dressing .............................................................................................................................................................. 9 English Pot Roast ................................................................................................................................................ 9 Favorite Meatballs – Internet .............................................................................................................................. 9 Fettuccine with Spinach, Butter and Cream ....................................................................................................... 9 Green Peppers – JBW ......................................................................................................................................... 9 Herbes de Provence, allrecipes.com ................................................................................................................... 9 Italian Meat Loaf................................................................................................................................................. 9 Kiwi Scallops ...................................................................................................................................................... 9 Lasagna ............................................................................................................................................................... 9 Lime Jalapeno Tequila Salmon ........................................................................................................................... 9 Meatloaf .............................................................................................................................................................. 9 Pasta with Tomatoes, Basil and Chicken, Kroger............................................................................................... 9 Pasta and Vegetables........................................................................................................................................... 9 Pistachio Encrusted Salmon ................................................................................................................................ 9 Portobello Mushroom Burgers, allrecipes.com .................................................................................................. 9 Farmer’s Market Vegetarian Quesadillas, allrecipes.com .................................................................................. 9 Shrimp and Green Peas – About.com ................................................................................................................. 9 Skillet-poached Eggs with Braised Peppers and Onions (realsimple.com) ........................................................ 9 Spicy Black Bean Cakes ..................................................................................................................................... 9 Ricotta Spinach Quiche – Internet ...................................................................................................................... 9 Roast “Something”.............................................................................................................................................. 9 Shrimp Linguine, allrecipes.com ........................................................................................................................ 9 Chicken Tetrazzini – Belue-Wilson Style........................................................................................................... 9 Tetrazzini – ver 1 ................................................................................................................................................ 9 Tetrazzini – ver 2 ................................................................................................................................................ 9 Vegetable Lasagna Roll-ups ............................................................................................................................... 9 International ................................................................................................................................. 9 Aloo Palak ........................................................................................................................................................... 9 Baba Ganoush – Internet ..................................................................................................................................... 9 Biryani................................................................................................................................................................. 9 Chana Masala ...................................................................................................................................................... 9 Chicken Tikka Masala, Radhika ......................................................................................................................... 9 4 Ghee (clarified butter) ......................................................................................................................................... 9 Hummus, Spinach ............................................................................................................................................... 9 Hummus, Sundried Tomatoes ............................................................................................................................. 9 Hummus, Sweet Potato ....................................................................................................................................... 9 Hummus, Roasted Red Peppers .......................................................................................................................... 9 Indian Saffron Rice – Internet............................................................................................................................. 9 Indian Skillet Black Eyed Peas ........................................................................................................................... 9 Kesar Pulao ......................................................................................................................................................... 9 Mughlai Biryani .................................................................................................................................................. 9 Pan-Steamed Bok Choy with Soy Sauce and Ginger – Internet ......................................................................... 9 Rajma .................................................................................................................................................................. 9 Spanakopita (Greek Spinach Pie) – Internet ....................................................................................................... 9 Sukhi Channa Dal ............................................................................................................................................... 9 Tzatziki ............................................................................................................................................................... 9 Desserts .......................................................................................................................................... 9 14 “Carat” Cake .................................................................................................................................................. 9 Aunt Ethel’s Coconut Cookies............................................................................................................................ 9 Baked Apples – Internet...................................................................................................................................... 9 Baker's Chocolate Brownies ............................................................................................................................... 9 Balsamic Berries Delight .................................................................................................................................... 9 Banana Nut Bread ............................................................................................................................................... 9 Banana Sour Cream Loaf .................................................................................................................................... 9 Basic Pie Crust – Dorothy Gilmour .................................................................................................................... 9 Bourbon Balls ..................................................................................................................................................... 9 Checkerboard Cake Recipe – Internet ................................................................................................................ 9 Cheesecake Bars ................................................................................................................................................. 9 Cheesecake Cookie Cup ..................................................................................................................................... 9 Chocolate Chip Cookies ..................................................................................................................................... 9 Chocolate Chocolate Pudding Cake with Chocolate Ganache – Internet ........................................................... 9 Chocolate Covered Cookies ................................................................................................................................ 9 Chocolate Fudge ................................................................................................................................................. 9 Chocolate Kahlua Cake – Internet ...................................................................................................................... 9 Cookie-wiches..................................................................................................................................................... 9 Cranberry Nut Bark............................................................................................................................................. 9 Cranberry Jello shots........................................................................................................................................... 9 Cream Semifreddo Italian Dessert ...................................................................................................................... 9 Crispy Chocolate Squares ................................................................................................................................... 9 Dark Chocolate Candy Cane Crackles Recipe – Internet ................................................................................... 9 Death by Chocolate - Internet ............................................................................................................................. 9 Dough .................................................................................................................................................................. 9 Frangelico Chocolate Cake w/ Frosting – Internet ............................................................................................. 9 Ganache – Internet .............................................................................................................................................. 9 Hershey’s Mini Kiss Peanut Blossoms ............................................................................................................... 9 Holiday Pumpkin Bread/Cake ............................................................................................................................ 9 Icing for cookies or pound cake, vanilla ............................................................................................................. 9 Jägerdoodles ........................................................................................................................................................ 9 Mint Ice Cream Pie – Internet ............................................................................................................................. 9 Mint Julep Cupcakes ........................................................................................................................................... 9 No Bake Mini Cheesecake .................................................................................................................................. 9 5 Nutella Pie ........................................................................................................................................................... 9 Nutty Whole Wheat Pumpkin Squares ............................................................................................................... 9 Old World Raspberry Bars.................................................................................................................................. 9 Easy Peach Cobbler (myrecipes.com) ................................................................................................................ 9 Peanut Butter Cookies – Internet ........................................................................................................................ 9 Peanut Butter and Fudge Brownies with Salted Peanuts .................................................................................... 9 Peanut Butter-Chocolate Chip-Oatmeal Sandwich Cookies – Internet .............................................................. 9 Philly 3-Step Cheesecake .................................................................................................................................... 9 Philly Cheesecake Brownies ............................................................................................................................... 9 Pie Crust .............................................................................................................................................................. 9 Planters Holiday Chocolate Nut Squares ............................................................................................................ 9 Pumpkin Bars, ver. 1 – Minnie Berry? ............................................................................................................... 9 Pumpkin Bars, ver. 2 ........................................................................................................................................... 9 Pumpkin Pie Recipe ............................................................................................................................................ 9 Reduced Fat Cherry Cheese Pie .......................................................................................................................... 9 Roselyn Bakery Neapolitan ................................................................................................................................ 9 Secret Ingredient Chocolate Brownies................................................................................................................ 9 Star-Spangled Pie ................................................................................................................................................ 9 Strawberry Jello shots ......................................................................................................................................... 9 Sugar Cookies ..................................................................................................................................................... 9 Vanishing Oatmeal Raisin Cookies Recipe – Quaker Oats ................................................................................ 9 6 Conversions From: http://www.myhealthpointe.com 7 Soups Ayres’ Chicken Velvet Soup Ingredients ¾ C. butter ¾ C. flour 1 C. warm milk 1 pt. hot chicken stock 1 qt. chicken stock 1 C. warm cream 1.5 C. chopped cooked chicken ¼ Tbsp. salt Dash of pepper Directions 1. Blend butter & flour well 1. Add milk, 1 pt. hot chicken stock, and cream 1. After cooking well, add 1 qt. chicken stock, chicken, salt, and pepper Broccoli Cheese Soup Ingredients 4 chicken bouillon cubes 1 C. diced onion 2.5 C. diced raw potatoes 2 cans cream of chicken soup 1 qt. of water 20 oz. frozen broccoli 1 lb. Velveeta cheese, cubed Directions 1. Combine bouillon cubes, onion, water, & cook 20 minutes 1. Add potatoes, frozen veggies, & cook 30 minutes 1. Add soup and stir to blend 1. Add cheese and stir to melt. 1. Heat to taste. Carrot Soup with Lemon, Tahini and Crisped Chickpeas Ingredients Soup 2 tablespoons (30 ml) olive oil 2 pounds (905 grams) carrots, peeled, diced or thinly sliced 1 large onion, finely chopped 4 regular or 6 small garlic cloves, peeled and smashed 1/4 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon table salt, plus more if needed Pinch of Aleppo pepper or red pepper flakes 4 cups (945 ml) vegetable broth Crisped chickpeas 1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels 1 generous tablespoon (15 ml or so) olive oil 1/2 teaspoon coarse salt 1/4 teaspoon ground cumin Lemon-tahini dollop 3 tablespoons (25 grams) tahini paste 2 tablespoons (30 ml) lemon juice Pinch or two of salt 2 tablespoons (30 ml) water Pita wedges, garnish A few large pitas, cut into 8 wedges Olive oil, to brush pitas 8 Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle 2 tablespoons flat-leaf parsley, coarsely chopped Directions 1. Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes. 2. Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. 3. Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes. 4. Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurtlike consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency. 5. Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes. 6. Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges. http://smittenkitchen.com/blog/2013/01/carrot-soup-with-tahini-and-crisped-chickpeas Chili Ingredients Full Batch 2 lbs. hamburger 2 cans Hormel Chili w/ beans 1 can Hormel water 1 30-oz can tomato sauce 1 30-oz can water 1 15-oz can tomato sauce 1 15-oz can water 1 8-oz can tomato sauce 1 Tbsp. sugar ½ lb. dry spaghetti 1 onion Full Batch 1 lbs. hamburger 1 cans Hormel Chili w/ beans 1 can Hormel water 2 15-oz can tomato sauce 2 15-oz can water 1 Tbsp. sugar 1/4 lb. dry spaghetti 1/2 onion Chunky Cream of Potato Soup – JBW’s Ingredients 1.5 Batch 6 C. diced potatoes ¼ C. onion diced 1/8 C. onion diced 1.5 C. water 1 Tbsp. salt 3/8 Tsp. celery salt 4.5 Tbsp. Margarine 3 Tbsp. flour 4.5 C. Milk 1 Batch 4 C. diced potatoes 1/4 C. onion diced 1 C. water 12 Tsp. salt 1/4 Tsp. celery salt 3 Tbsp. Margarine 2 Tbsp. flour 3 C. Milk 1 Tsp. parsley flakes 9 2 Tsp. parsley flakes 3 chicken bouillon cubes 2 chicken bouillon cubes Directions 1. Cook potatoes & onions. Set aside ½ potatoes, mash the other half. 1. Melt margarine, stir in flour, 1.5 C. milk, and stir until thick 1. Gradually add remaining milk, mashed potatoes. Mix and add chicken bouillon, salt, and parsley. 1. Add rest of potatoes, simmer over low heat. 1. Can add in shredded cheddar cheese, bacon bits. Cream Soup Base Ingredients 1 C. nonfat powered milk 1 Tbsp. dried onion flakes 2 Tbsp. cornstarch 2 Tbsp. chicken bouillon powder ½ Tsp. dried basil ½ Tsp. dried thyme ¼ Tsp. black pepper Directions 1. Mix all ingredients together (and store in an airtight container if going to use later). 1. To make the soup base, add 2 C. cold water to the mix in a large saucepan and stir constantly over med. heat until thick. Note: This nonfat base can be used to make any flavor you want by adding the main flavoring ingredient. Just add 2 C. of cold water to the cream base, along w/ one or more of the following: mushrooms, celery, onions, chicken, or beef. Heat thoroughly over medium heat. Fresh Asparagus Soup – Internet Ingredients 1 pound fresh asparagus 3/4 C. chopped onion 1/2 C. vegetable broth 1 Tbsp. butter 2 Tbsp. all-purpose flour 1 Tsp. salt 1 pinch ground black pepper 1 ¼ C. vegetable broth 1 C. soy milk 1/2 C. yogurt 1 Tsp. lemon juice 1/4 C. grated Parmesan cheese Directions 1. Place asparagus and onion in a saucepan with ½ C. vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender. 1. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth. 1. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 ¼ C. vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil. 1. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired. Brunswick Stew Ingredients 10 1 C. chopped onion 2 Tbsp. bacon drippings 2 ½ to 3 pounds chicken parts salt and pepper 3 C. water 2 cans (14.5 ounces each) diced tomatoes 1/4 C. dry sherry 2 Tbsp. Worcestershire sauce 1 pound fresh lima beans 1/2 C. okra 1 C. fresh or frozen corn kernels 2 Tbsp. butter Directions 1. In a stockpot or Dutch oven, cook chopped onion in the bacon grease. Add the chicken seasoned with salt and pepper. When chicken is browned on all sides, pour off the excess fat. Add the water, tomatoes, sherry, and Worcestershire sauce. Cook slowly over low heat for ½ hour, then add the lima beans, okra, fresh or frozen corn kernels from the cob. Simmer 1 hour. Add the butter and cook ½ hour longer. 1. Serves 4 to 6. Lentil Soup – foodnetwork.com Ingredients 2 tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped celery 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes 2 quarts chicken or vegetable broth 1/2 teaspoon freshly ground coriander 1/2 teaspoon freshly ground toasted cumin 1/2 teaspoon freshly ground Cardamom Directions 1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. 2. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. 3. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. 4. Using a stick blender, puree to your preferred consistency. Serve immediately. Ratatouille Ingredients 1 lb. of yellow onions, chopped 3 cloves garlic, crushed 1 lb. zucchini, chopped 1 lb. yellow squash, chopped Bell peppers, seeds removed, chopped into ½ inch square pieces: --1 lb. green bell peppers --1/2 lb. red bell peppers --1/2 lb. yellow bell peppers 1 lb. eggplant, ½ inch cubes 1 lb. fresh ripe tomatoes 1/4 C. olive oil salt to taste 2 sprigs thyme 1 bay leaf 1 sprig rosemary 3/4 C. vegetable stock (or thin tomato juice) fresh ground pepper to taste Directions 1. Preheat oven to 400 °F. 1. Using a large oven-proof pan over medium high heat, saute onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low. 11 1. While the onions and garlic are cooking over low heat, put 2 Tbsp. of olive oil in another frying pan over high 1. 1. 1. 1. 1. 1. 1. 1. heat. As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan. Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions. Repeat process until all of the zucchini cubes have been cooked. Do the same with the yellow squash. Make sure to add a little olive oil between each new batch. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked. When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase the heat to high and stir, making sure they don't stick to the bottom of the pan. Add salt to taste, thyme, bay leaf, and rosemary, the vegetable stock, and stir well. Place in oven for one hour. Boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife. Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Cut tomatoes in half lengthwise, remove seeds, chop coarsely, set aside. After the vegetables have been in the oven for an hour, remove from oven, drain vegetables in a colander set over a bowl. Clean browned bits (if any) off bottom of pan with a paper towel. Return any liquid to the pan and reduce to a thick glaze over medium high heat. Keep on adding juices to the pan as they run out of the vegetables into the bowl. When all the juices have been reduced, return vegetables to the heavy pan. At this point the ratatouille should be moist and shiny, with very little liquid. Turn heat off. Add the chopped tomatoes and cover. If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day. When ready to serve, remove the bay leaf, and season to taste with salt and pepper. Tomato Basil Soup – Internet Ingredients 4 tomatoes - peeled, seeded and diced 4 C. tomato juice 14 leaves fresh basil 1 C. heavy whipping cream ½ C. butter salt and pepper to taste Directions 1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. 1. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil. Toscana Soup – Internet Ingredients 12 links spicy pork sausage, sliced 1 Tbsp. vegetable oil 3/4 C. diced onion 1 ¼ Tsp. minced garlic 2 Tbsp. chicken broth 4 C. water 2 potatoes, halved and sliced 2 C. sliced kale 1/3 C. heavy cream Directions 1. Preheat oven to 300 degrees °F (150 °C). 1. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into ½ inch slices. 1. Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute. 1. Stir in broth, water and potatoes; simmer 15 minutes. 1. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve. 12 Turkey Chili 1 – Internet Ingredients 3 Tbsp. olive oil 1 large onion, minced 3 garlic cloves, minced 1 lb. ground turkey 3 C. water 1 (28 ounce) can ground tomatoes 1 small green pepper, minced 1/2 Tsp. celery seed 1/8 Tsp. cayenne 1 ½ Tsp. cumin 1 small bay leaf 2 Tbsp. chili powder 1/4 Tsp. basil 1 ½ Tsp. salt 1 (15 ounce) can red kidney beans Directions 1. Heat the olive oil in a large pot, add onion and garlic; sauté until golden brown. 1. Add the turkey and brown. 1. Add the remaining ingredients, except the beans. 1. Stir to mix and bring to boil. 1. Reduce heat and simmer, covered until the sauce is as thick as desired. 1. This could be an hour or so. 1. Add the beans and heat through. Turkey Chili 2 – Internet Ingredients 2 C. chopped onion 4 garlic cloves, chopped fine 1 C. chopped green pepper 1/4 C. olive oil 2 (35 oz.) cans stewed tomatoes, crushed 2 (15 oz.) cans kidney beans, drained 2 Tbsp. tomato paste 3/4 C. chicken or turkey stock 2 Tbsp. chili powder (up to 4 Tbsp. if you like it really hot) 1 Tbsp. ground cumin 1 Tbsp. dried hot red pepper flakes 1 Tsp. dried oregano 1 Tbsp. salt, plus more if desired to taste 1/2 Tsp. black pepper 3 to 4 C. of shredded, cooked turkey meat Sugar Directions 1. In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed. 2. Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour. 3. Salt to taste. Add 1 to 3 Tsp. of sugar to take the edge of the acidity of the tomatoes if desired. 4. The chili may be made in advance and chilled for 2 days, or frozen for 2 months. 5. Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread Turkey Chili 3 Ingredients 1 tablespoon olive or coconut oil 1 pound ground turkey breast 2 red or yellow bell peppers, chopped 2 carrots, chopped 1 teaspoon dried oregano 1 teaspoon sea salt 1 can (28 ounces) diced tomatoes 1 can (14 ounces) chicken broth 13 1 large onion, chopped 4 large cloves garlic, minced 2 tablespoons ancho chili powder 1 tablespoon ground cumin 1 can (8 ounces) tomato puree 1 chipotle chile pepper in adobo sauce, minced (optional) 2 zucchini, chopped ½ cup sour cream (optional) Directions 1. In a large pot over medium-high heat, heat the oil. Cook the turkey, bell peppers, carrots, and onion, stirring frequently, for 8 minutes, or until the turkey is no longer pink. Add the garlic, chili powder, cumin, oregano, and salt. Cook, stirring constantly, for 1 minute. 2. Add the diced tomatoes (with juice), chicken broth, tomato puree, and chili pepper (if using). Bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes. 3. Stir in the zucchini. Return to a simmer. Cover and simmer for 30 minutes, stirring occasionally, or until the flavors are blended and the vegetables are tender. Top each serving with sour cream, if using. Hg's 10-Alarm Turkey Chili Ingredients 1 lb. lean ground turkey, raw 1 (29 ounce) can tomato sauce 1 (14 ½ ounce) can diced tomatoes, drained 1 (15 ounce) can chili beans, undrained (pinto beans in chili sauce) 1 (15 ounce) can red kidney beans, drained and rinsed 3/4 C. sweet corn, canned, drained 4-5 chipotle chiles in adobo, canned, chopped, sauce reserved 2 bell peppers, chopped (in different colors) 1 large onion, chopped 2 carrots, chopped 2 Tsp. garlic, minced 2 Tsp. Worcestershire sauce 1 Tsp. chili powder 1 Tsp. ground cumin 1/2 ounce dark chocolate (70% broken into small pieces cacao) 1 dash salt, to taste Directions 6. Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to the crockpot. 7. Add all other ingredients except for the chocolate to the crockpot. Add 1 Tbsp. adobo sauce (from the canned chipotles). Mix well to combine. 8. Cover and cook on high for 2 hours, and then reduce heat to low and cook for an additional 3 hours. (OR cover and cook on low for 6 - 7 hours straight.) 9. Add chocolate and stir until pieces melt and disappear into chili. Cover and cook for 1 hour longer on low. Add salt to taste. If you like, top each serving with a little sour cream. Unforgettable French Onion Soup Ingredients 6 C. beef broth 2 large onions, thinly sliced (2 c.) 1 C. sliced mushrooms ½ C. sliced almonds 3 Tbsp. butter or margarine 2 Tbsp. dry sherry (optional) 2 Tsp. Worcestershire sauce 2 C. croutons 1.5 C. shredded Swiss cheese (6 oz. sliced) Directions 14 10. In large saucepan, combine beef broth, onions, mushrooms, almonds, butter or margarine, sherry (if you like), and Worcestershire. Bring to boiling, reduce heat, and cover and simmer for 10 min. or until the sliced onions are tender. 11. Ladle the soup into microwave-safe or broiler-safe individual bowls. Top w/ croutons and cheese. Cook in microwave or under broiler till cheese melts. White Chicken Chili – Busch’s Ingredients 1 medium onion, finely chopped 3 Tbsp. olive oil 1 can (4 oz.) chopped green chilies, drained 3 Tbsp. all-purpose flour 2 Tsp. ground cumin 2 cans (15.8 oz.) Bush’s Great Northern Beans 1 can (14.5 oz.) chicken broth 1.5 C. finely chopped cooked chicken breast Shredded Monterey Jack Cheese (optional) Sour cream (optional) Salsa (optional) Directions 1. In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour, and cumin; cook and stir for 2 minutes. 1. Add beans and chicken broth; bring to a boil. Reduce heat and simmer for 10 minutes or until thickened. 1. Add chicken, cook until hot. 1. Garnish w/ cheese, sour cream, and salsa as desired. 15 Salads Black-Eyed Peas Salad with Basil Dressing Ingredients 3 cups canned or cooked black-eyed peas (2 15-ounce cans, drained) 1/4 teaspoon salt 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1 small sweet red bell pepper, seeded and finely chopped Basil Dressing 1/4 cup cider vinegar 3 tablespoons chopped fresh basil, or 1 teaspoon dried 2 to 3 medium cloves garlic, crushed 1 1/2 teaspoons sugar 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 cup olive oil fresh basil or parsley for garnish Directions 1. In a serving bowl combine black-eyed peas, 1/4 teaspoon salt, chopped onion, celery, and green pepper. Set aside. 2. In a small bowl or other container, whisk together the vinegar, basil, garlic, sugar, remaining 1/4 teaspoon salt, and pepper. Gradually whisk in the oil until the dressing is well blended. You can use a blender for this step, if desired. 3. In a medium bowl, combine the black-eyed peas, the chopped onion, celery, bell pepper, and basil dressing. Cover and refrigerate until thoroughly chilled, at least 2 hours or overnight. Serve with a garnish of fresh parsley or basil, if desired. 4. Serves 6. Cucumber, Grape Tomato and Dill Salad – Internet Ingredients 1 large shallot, finely minced 1 Tbsp. Dijon mustard 1/4 C. balsamic vinegar 3/4 C. olive oil 1 seedless, skinless, cucumber, halved lengthwise and cut into ¼ inch half moons 1 bunch fresh dill, trimmed and minced Lightly toasted fennel seeds 1 serrano chile, seeded and chopped 1 pint grape tomatoes Directions 1. Put shallot, mustard, and vinegar in a blender, and blend. With the motor running, slowly drizzle in oil. 1. Toss cucumber and dill in the vinaigrette with fennel seeds and chile. 1. Fold in the tomatoes. Cucumber Salad with Spicy Wasabi Dressing – Internet Ingredients 1 ½ Tsp. dry wasabi (or to taste) 2 cucumbers 2 Tbsp. rice wine vinegar 2 Tsp. sugar 1 Tsp. sesame oil Salt and freshly ground black pepper 1 green onion or 2 scallions, thinly sliced 1 Tbsp. black or toasted white sesame seeds Directions 16 1. Mix the wasabi with ½ Tsp. warm water in the bottom of a mixing bowl and let it stand for 5 minutes. 1. Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. 1. Cut the cucumbers widthwise into 1/4-inch crescents. Add the vinegar and sugar to the wasabi and whisk until smooth. Whisk in the sesame oil, salt, and pepper. 1. Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well. Curried Chicken Salad Ingredients 4 C. chicken or vegetable stock or water 1 pound boneless skinless chicken breast (leftover chicken is fine; don’t recook it), rinsed and patted dry with paper towels 1 Tbsp. mayonnaise 1 Tbsp. plain yogurt (or use more mayonnaise) Salt and freshly ground black pepper to taste 1 Tbsp. All-Purpose Curry Powder or Garam Masala or store-bought curry powder, or to taste ½ C. peeled and diced apple or ½ C. lightly toasted blanched slivered almonds Directions 1. Place the stock in a medium saucepan and bring it to a boil over medium-high heat. Turn the heat to mediumlow and add the chicken breast. Cook for about 10 minutes, or until the chicken breast is cooked through. Remove the meat; strain and reserve the stock for another use. 1. Cool the chicken, cut it into small pieces, and toss it with the remaining ingredients. German Potato Salad Ingredients 5-7 potatoes ½ C. chopped onion ½ C. chopped celery 6-8 slices of bacon 1 C. water ½ C. vinegar 2 Tbsp. sugar Salt & pepper to taste Flour Directions 1. Boil potatoes and slice. Add onion and celery. 1. Brown bacon and drain grease off. Chop bacon and add to potatoes. 1. Add water, vinegar, sugar, salt, and pepper to bacon grease. Add enough flour and water to make thin gravy. Pour hot gravy over sliced potato mix. 1. Let stand for an hour or so covered. Longer is better since potatoes will absorb seasoning. Greek Salad – Internet Ingredients 3 Tbsp. extra virgin olive oil 1½ Tbsp. lemon juice 1 clove garlic—minced ½ Tsp. dried oregano ¼ Tsp. sea salt ¼ Tsp. freshly ground black pepper, and extra for garnish 3 tomatoes—cut into wedges ¼ red onion—sliced into rings ½ cucumber—sliced into thick half-moons ½ green pepper (capsicum)—julienned 4 oz. (120g) feta cheese—cut into small cubes 16 kalamata olives 17 Directions 1. PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. 1. PLACE the salad ingredients in a large bowl. 1. POUR the dressing over the salad and toss gently to combine just before serving. Garnish the Greek salad with a little freshly ground black pepper. Heavenly 24-hour salad Ingredients 2 eggs 2 Tbsp. sugar 2 Tbsp. orange juice 2 Tbsp. vinegar 1 Tbsp. butter Dash of salt 2 C. dairy sour cream 1 C. seedless green grapes 1 C. diced banana 1 C. diced fresh pineapple 1 C. pitted bing cherries 1 C. diced oranges 1 C. cantaloupe balls 2 plums, sliced 2 C. miniature marshmallows Directions 1. In a small saucepan, mix eggs with sugar, orange juice, and vinegar. Cook, stirring constantly or until mixture thickens. Remove from heat and stir in butter and salt. Cool, then fold in sour cream. Chill while preparing fruit 1. Combine fruits and marshmallows. Fold in creamy dressing, spoon carefully into serving bowl. Chill 24 hours to allow fruit and dressing flavors to blend fully. Herbed Balsamic Vinaigrette, Cuisinart Ingredients 1 large clove garlic 1/4 cup fresh Italian parsley leaves, washed and dried 1 Tbsp. dried basil 1 teaspoon dried oregano 1/2 teaspoon kosher or sea salt 1/2 teaspoon freshly ground black pepper 2 teaspoons Dijon-style mustard 6 Tbsp. balsamic vinegar 2/3 cup extra virgin olive oil Directions 1. Insert the metal blade. With the machine running, drop the garlic down the small feed tube; process 5 seconds to chop. Add the fresh parsley, dried basil and oregano, salt, pepper, mustard and vinegar; process 10 seconds to blend. With the machine running, add the olive oil one third cup at a time through the hole in the small feed tube pusher. Process 1 minute longer until totally emulsified. 1. Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using, to allow the flavors to blend. Refrigerate unused portions – bring to room temperature (30 minutes) before using, and reprocess to emulsify, using the metal blade if necessary. 1. Variation: For an Herbed Vinaigrette, use red or white wine vinegar. Michele's Amazing Apple, Beet and Arugula Salad Ingredients 3 large beets (or 6 small beets) 2 Tbsp. olive oil plus more for baking beets 1 Tbsp. apple cider vinegar 18 3 medium granny smith apples, peeled cored and chopped small 3/4 cup chopped raw pecans 3 1/2 packed cups of baby arugula, lightly chopped 1/2 medium orange, juiced and zested 1-2 Tbsp. raw honey, melted Sea salt (to taste) Ground black pepper (to taste) Directions 1. Preheat oven to 400F. Wash and dry beets, and trim off the leaves and root tip (leaving the skin on). Drizzle a little olive oil over each beet and sprinkle each with a dash of sea salt. Wrap each beet individually in aluminum foil and place on a baking sheet. If using smaller beets bake for about 50 minutes, if using larger beets bake for about 90 minutes or until a fork can pierce the beet easily. 2. Remove the beets from the oven and allow them to rest for about 10 minutes. Unwrap each beet and drain the excess beet juice into a small bowl and set aside. Chop the beets into small bite sized pieces and place in a large mixing bowl. 3. Fill the bottom of a medium sized saucepan with water and place a steamer basket in it. Place over medium-high heat and bring the water to a bowl. Add the chopped apples, cover and steam for about 4-5 minutes or until apples are soft and tender. Drain and add the steamed apples to the bowl with the beets. 4. Place your chopped pecans in a medium sized skillet over medium-high heat and cook until lightly toasted, stirring frequently. Set the pecans aside. 5. To make the dressing, take the reserved beet juice and add the 2 Tbsp. of olive oil, apple cider vinegar, raw honey, orange juice and orange zest. Stir and add sea salt and black pepper to taste. Add additional orange juice or vinegar if you like. Pour the dressing over the beet mixture and toss to coat. Add the arugula and toasted pecans and toss again. 6. Serve immediately or place in fridge until ready to serve. Overnight Salad Ingredients 1 head lettuce, not wet – cut up 1 large Bermuda onion – sliced thin 1 lb. bacon fried & broken into bits 1 head raw cauliflower cut into small pieces ¼ C. sugar 2 C. mayonnaise 1/3 C. grated parmesan Salt & pepper to taste Directions 1. All lettuce first in large bowl 1. Add onion layer 1. Add bacon layer 1. Add cauliflower layer 1. On top sprinkle sugar & parmesan cheese - (salt & pepper) might be better to add salt & pepper prior to serving 1. Add mayonnaise in spoonfuls 1. Cover bowl lightly & refrigerate overnight 1. Stir before serving & add salt & pepper Roasted Vegetable and Quinoa Salad with Pistachios (realsimple.com) Ingredients 1 lb carrots, cut into 1.5” lengths 1 lb shiitake or cremini mushrooms, stems trimmed 2 Tbsp olive oil, plus more for drizzling Kosher salt and black pepper 1 Tbsp fresh thyme leaves 1 cup quinoa 5 cups baby spinach (4 ounces) ¼ cup chopped salted, roasted pistachioz 19 2 Tbsp fresh lemon juice Directions 1. Heat oven to 425-F. On 2 rimmed baking sheets, toss the carrots and mushrooms with the oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast, tossing once, until tender, 15-20 minutes. Combine the vegetables in a large bowl and toss with the lemon juice and thyme. 2. Meanwhile, cook the quinoa according to the package directions. Divide the spinach among plates and top with the warm quinoa and vegetables. Sprinkle with the pistachios and drizzle with olive oil. Wilson Jell-O Salad – Olive Wilson Ingredients 1 box Lemon Jell-O 1 can crushed pineapple, drained 1 small jar sliced sweet pimento 2/3 C. diced celery 2 Tbsp. walnuts or pecans, finely chopped Directions 1. Prepare lemon Jell-O as directed on box. Before completely hardened, add 1 can pineapple, pimento, celery, walnuts or pecans. 1. Pour into mold or flat baking dish and refrigerate. Winter Fruit Salad with Poppyseed Dressing – Internet Ingredients 1/2 C. white sugar 1/2 C. lemon juice 2 Tsp. diced onion 1 Tsp. Dijon-style prepared mustard 1/2 Tsp. salt 2/3 C. vegetable oil 1 Tbsp. poppy seeds 1 head romaine lettuce, torn into bite-size pieces 4 ounces shredded Swiss cheese 1 C. cashews 1/4 C. dried cranberries 1 apple - peeled, cored and diced 1 pears - peeled, cored and diced Directions 1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix. 1. In a large serving bow combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat. 20 Appetizers Artichokes Ingredients 2 whole artichokes 2 Tbsp. butter 2 cloves garlic, sliced salt and pepper to taste Directions 12. Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves. 13. When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. 14. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender. Beef & Pickle Roll-ups Ingredients ¾ lbs. Embers gold label Roast Beef (10 slices/lb.) 8 oz. soft cream cheese w/ chives & onions Aunt Jane’s sweet or dill pickles (whole) Directions 1. Spread roast beef w/ cream cheese. Cut beef, crosswise, into strips; strips should be as wide as the pickles are long! Place the pickle on one shorter edge and roll jelly roll style. 1. Chill until firm and slice each roll into pieces approx. ½ inch long. Black Bean Salsa w/ Pineapple Ingredients 15 oz. can Black Beans, drained 2 C. pineapple tidbits, drained, w/ ¼ C. juice reserved 1 C. red bell pepper, diced 6 green onions, thinly sliced ¼ C. cilantro leaves, chopped 1 Tbsp. olive oil 1 jalapeno pepper, seeded and minced Directions 1. Combine all ingredients in a bowl and toss. Cucumber Sandwiches, Belue-Wilson Style Ingredients Rye party rounds ½ package Hidden Valley Ranch dry dressing Cream cheese, softened Cucumber, sliced Dill Directions 1. Use soft cream cheese that is already whipped. 1. Add in about ½ package of Four Seasons dry Italian dressing and a couple of glops of Hellman’s mayonnaise. Mix well. Spread generously on rye party rounds. 1. On top of mixture, add a slice of cucumber (not too thick) and sprinkle w/ dill. 21 Delicious Cheese Spread Ingredients ½ C. sugar 1 Tbsp. flour Pinch of salt 1 Tbsp. prepared yellow mustard 1 egg ½ C. cider vinegar 1 lb. pasteurized process cheese spread 1 jar (2 oz.) chopped pimento, drained Directions 1. In a saucepan, combine sugar, flour and salt. 1. Stir in mustard, egg and vinegar. 1. Cook over medium heat until hot and slightly thickened. 1. Remove from heat and stir in cheese. 1. Stir until melted. 1. Stir in pimento. 1. Serve as a hot dip or vegetable sauce or cool for a spread. Josh's 11-Layer Bean Dip Ingredients 1 can (16 oz) Old El Paso™ refried beans 1 package (1 oz) Old El Paso™ taco seasoning mix 1 White Onion 1 green bell pepper, chopped 1 can (4.5 oz) Old El Paso™ chopped green chilies 1 (16 ounce) container sour cream 1 package (8 oz) cream cheese, softened 1 1/2 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro 1 cup Old El Paso™ Thick 'n Chunky salsa (any variety) 2 cups shredded lettuce 2 cups shredded Cheddar or Mexican cheese blend (8 oz) 1 can (2.25 oz) sliced ripe olives, drained (1/2 cup) 1 medium tomato, diced (3/4 cup) 1 bunch green onions, finely chopped Directions 1. Sautee green pepper and onion. 2. In medium bowl, mix refried beans, taco seasoning mix, green pepper, and onion. Spread mixture on large platter. 3. In another medium bowl, mix cream cheese, sour cream, and chilies. Carefully spread over bean mixture. 4. Top with salsa, lettuce, cheese, olives tomato, green onions 5. Refrigerate until serving time. Serve with tortilla chips. Based on: http://www.bettycrocker.com/recipes/seven-layer-bean-dip/8689a30d-32d7-4e42-82f97d924f77166b 22 Mini Turkey Meatballs (foodnetwork.com) Ingredients 1 small onion, grated 3 garlic cloves, minced 1 large egg 1/4 cup dried bread crumbs 3 tablespoons ketchup 1/4 cup chopped fresh Italian parsley leaves 1/4 cup grated Parmesan 1/4 cup grated Pecorino Romano 1 teaspoon salt 1/4 teaspoon ground black pepper 1 pound ground dark turkey meat 3 tablespoons olive oil 26 ounces store-bought marinara sauce Directions 1. Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet. 2. Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. 3. Transfer the meatball mixture to a serving bowl. Serve with toothpicks. Party Mix Ingredients 1.5 C. butter 10 Tbsp. Worcestershire 3 Tbsp. seasoned salt 2 Tsp. garlic salt 4 C. Pretzels 2 C. Nuts 4 C. Goldfish 2 C. Wheat Chex 4 C. Rice Chex 4 C. Corn Chex Directions 1. Mix nuts, pretzels, goldfish, wheat chex, rice chex, corn chex in a large pan. 1. Melt butter and mix with Worchestershire and salts. Spread over mix and stir thoroughly. 1. Bake in the oven. Pesto, Cuisinart Ingredients 2 ounces Reggiano Parmesan, cut in 1/2-inch pieces 2 cloves garlic 3 cups packed fresh basil leaves, washed and dried 4 to 6 Tbsp. extra virgin olive oil 5 Tbsp. lightly toasted pine nuts or walnuts 1/4 teaspoon salt Directions 1. Insert the metal blade. With the machine running, drop the cheese down the small feed tube and process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the garlic clove down the small feed tube; process to chop, about 5 seconds. Scrape the work bowl. Add the basil to the work bowl. Pulse to chop, 20 to 30 times. Scrape the work bowl. With the machine running, add 4 Tbsp. of the olive oil in a slow drizzle through the hole in the pusher; add the remaining olive oil to taste. Scrape the work bowl; add the reserved cheese, pine nuts and salt, and pulse to incorporate and chop the nuts. Transfer to a jar to store. Let 23 rest for about 30 minutes before using, to allow the flavors to blend. Refrigerate to store, with a layer of olive oil poured over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may be frozen. Salmon Dip Ingredients 2 cans (6.5 oz.) chicken of the sea pink salmon, drained 2 C. Marsh sour cream 1/3 C. Stokely Cocktail Sauce 1 envelope (1.25 oz.) dry onion soup mix Directions 1. Place salmon in mixing bowl. Add sour cream, cocktail sauce, and soup mix. Stir until well blended. Cover. Chill. Serve w/ crackers or fresh veggies. Shrimp Dip Ingredients 2 6-oz. packages Treasure Island cooked shrimp ½ C. chopped green onions 1 C. mayonnaise 2 Tbsp. Stokely cocktail sauce Salt, to taste Directions 1. Thaw, rinse, & drain shrimp 1. Combine shrimp, onions, and mayonnaise, cocktail sauce, and salt to taste. Chill thoroughly. Serve w/ chips, crackers, or raw veggies. Tomato-Onion Salsa Ingredients 1 medium onion, peeled 2 medium tomatoes, cored, peeled, and seeded 1 teaspoon paprika or ¼ to ½ teaspoon cayenne 1 clove garlic, peeled 1 Tbsp. any good vinegar, plus more to taste 1 teaspoon salt, or to taste 1 teaspoon sugar 1 Tbsp. freshly squeezed lemon juice, or to taste Directions 1. Quarter the onion and tomatoes and whiz them in a food processor blender with all the other ingredients except the lemon juice. 1. Taste and add more salt and paprika or cayenne if needed along with the lemon juice or vinegar to taste. Serve or refrigerate for up to a day or two before serving. Tomatillo Salsa Verde, simplyrecipes.com Ingredients 1 1/2 lb. tomatillos 1/2 cup chopped white onion 1/2 cup cilantro leaves 1 Tbsp fresh lime juice 1/4 teaspoon sugar 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped Salt to taste Directions 1. Remove papery husks from tomatillos and rinse well. 24 1. Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. 1. Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon. 1. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator. 1. Serve with chips or as a salsa accompaniment to Mexican dishes. Turkey Meatballs (foodnetwork.com) Ingredients 1 small onion, grated 3 garlic cloves, minced 1 large egg 1/4 cup dried bread crumbs 3 tablespoons ketchup 1/4 cup chopped fresh Italian parsley leaves 1/4 cup grated Parmesan 1/4 cup grated Pecorino Romano 1 teaspoon salt 1/4 teaspoon ground black pepper 1 pound ground dark turkey meat 3 tablespoons olive oil 26 ounces Simple Tomato Sauce, recipe follows, or store-bought marinara sauce Directions 1. Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet. 2. Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. 25 Sides Apple Butter – A.E. Miller Blog Ingredients 10 medium-sized apples (I used Cortland. Pick a sweet variety, since there's no extra sugar.) 2 cups unsweetened apple juice (I used R.W. Knudsen's organic 100% apple juice) 1/4 cup water 1/4 apple cider vinegar 1 T cinnamon 1/2 t pure vanilla extract 1/4 t ground cloves 1/4 t ground nutmeg pinch of sea salt Directions 1. Place cored and sliced apples (not peeled—easy!) into a crock pot/slow cooker. (Mine's a smaller-variety crock pot.) 2. Pour juice on top of the sliced apples. Add water, vinegar, and spices. Stir all ingredients together, cover the pot, and let it cook on low for 15 hours. 3. The liquid and the apples will reduce to about 1/2 their original volume. They'll be very soft and dark. Turn the crock pot off and let it cool down for about 30 minutes. Transfer the mixture to a blender and blend until completely smooth. 4. Let it cool, then transfer into storage containers. My batch only made about 2 full pints of apple butter, so it's not a huge recipe. Store in the fridge for a few weeks, or freeze for later! Barbecued Green Beans (Dorothy Gilmour) Ingredients 4 slices bacon finely cut ¼ cup chopped onion ½ cup ketchup ¼ cup brown sugar 1 Tbsp. Worcestershire sauce 2 cans French style green beans, drained Directions Brown bacon and onions in skillet. Add ketchup, brown sugar, and Worcestershire sauce. Simmer 2 minutes. Place green beans in casserole and pour bacon mixture over top, but do not stir. Bake for 20 minutes at 350 F. Baked Garlic Asparagus Ingredients 4 cloves garlic - minced 1 Tbsp. chopped fresh parsley 1/4 C. olive oil 1 lb. fresh asparagus salt and pepper - to taste Directions 1. In a sauté pan over medium heat, cook garlic and parsley in oil for 3 minutes. 1. Break tough ends off asparagus and lay on a cookie sheet close together, but not overlapping. 1. Pour garlic oil over asparagus; sprinkle with salt and pepper. 1. Bake in a 400 degree oven for 10-15 minutes, or until asparagus is tender. 26 Broccoli Rabe and Squash Toss Ingredients 1 pkg. (16 oz.) spaghetti 1 small yellow squash, sliced 1 small bunch broccoli rabe, washed ½ C. red onion, sliced 1 Tbsp. fresh rosemary chopped 1 Tbsp. garlic, minced ¼ C. olive oil Directions 1. Cook pasta as directed on package. Meanwhile, in a skillet, cook vegetables with rosemary and garlic in oil until just tender. Toss with hot pasta. Broccoli with Garlic and Soy Sauce Ingredients 1 head garlic, peeled (about 16 cloves) 1 cup good olive oil 1 teaspoon crushed red pepper flakes 1 teaspoon kosher salt 4 stalks broccoli, cut into florets (8 cups of florets) 2 Tbsp. soy sauce Directions 1. Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. 1. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature. 1. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisptender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well. 1. In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature. Copyright 2004, Ina Garten, All Rights Reserved Dijon-Braised Brussels Sprouts - smittenkitchen.com Ingredients 1 pound brussels sprouts 1 tablespoon unsalted butter 1 tablespoon olive oil Salt Freshly ground black pepper 1/2 cup dry white wine 1 cup broth (chicken or vegetable) 2 to 3 shallots, peeled and thinly sliced 2 tablespoons heavy cream 1 tablespoon smooth dijon mustard (or more to taste) 2 tablespoons chopped flat-leaf parsley (optional) Directions 1. Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. 2. Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes. 3. Remove the lid, and scoop out brussels. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately. 27 Chickpeas with Lemon Ingredients 2 cups dried chickpeas, washed and picked over 1 bay leaf 1 clove garlic, peeled 2 Tbsp. minced shallot, onion, or scallion 3 Tbsp. extra-virgin olive oil Salt and freshly ground black pepper to taste Freshly squeezed lemon juice to taste Minced fresh parsley or cilantro leaves for garnish Directions 1. Cook chickpeas with the bay leaf and garlic until they are quite tender. 1. Remove the bay leaf and garlic and drain. While the chickpeas are still warm, toss them with the shallot and olive oil and season with salt and pepper. (You may prepare the salad in advance up to this point; cover and refrigerate for up to a day, then bring to room temperature before proceeding.) Serve warm or at room temperature; just before serving add plenty of lemon juice and garnish. Collard Greens (foodnetwork.com) Ingredients 1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones) 1 tablespoon House seasoning, recipe follows 1 tablespoon seasoned salt 1 tablespoon hot red pepper sauce 1 large bunch collard greens 1 tablespoon butter House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Directions 1. In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour. 2. Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning. Creamy Cole Slaw – Internet Ingredients 3/4 C. mayonnaise 3 Tbsp. sugar 1 ½ Tbsp. white wine vinegar 1/3 C. oil 1/8 Tsp. onion powder 1/8 Tsp. dry mustard 1/8 Tsp. celery salt 1 dash black pepper 1 Tbsp. lemon juice 1/2 C. half-and-half 1/4 Tsp. salt 1 large head cabbage, finely shredded Directions 28 1. Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. 1. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated. Easy Baked Mini-Omelets Ingredients 1 pound of breakfast meat cooked and drained (ham, bacon or sausage) 1 cup favorite veggies, sautéed (optional) 8 large eggs 1/4 cup milk (or cream if you're feeling selfindulgent) 1/2 teaspoon vegetable oil 1/2 teaspoon baking powder 1/4 teaspoon salt (depending on how salty your meat is) 1/2 teaspoon black pepper 1/2 cup grated Parmesan cheese (I used Swiss) Directions 1. Preheat oven to 375 and spray cupcake pan with vegetable spray. 2. Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth. 3. Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese. Pour enough egg mixture in each well to come to the top. 4. Bake in preheated 375 oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool. 5. Remove from oven and garnish with a pinch of cheese (I topped them with cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out after 5 minutes). NOTE: Use your imagination regarding what veggies you want to include in this recipe, just remember they have to be pre-cooked. NOTE: These little muffins stay warm for quite a while, and they reheat VERY well in the microwave. They would be a fantastic addition to any brunch table because they are tasty at room temperature as well!! NOTE: When I make these for just the two of us, I cut the recipe in half, which gives us 2 mini-omelets each and a couple to snack on later. Fried Okra – Internet Ingredients 1 ½ lbs. fresh okra 1 egg, beaten 2 Tbsp. water 1 C. cornmeal Salt and pepper to taste Oil for pan frying Directions 1. Wash okra, trim off tops and cut into ½ inch slices. 1. Mix the egg with 2 Tbsp. water and toss with okra. 1. Add cornmeal, salt and pepper. Mix well so all the pieces are coated. 1. Pan fry in a bit of oil over medium heat. 1. This dish must be cooked slowly and carefully so the okra dries out a bit in the cooking. Garlic Roasted Summer Squash, allrecipes.com Ingredients 29 2 Summer squash 1/4 cup olive oil 3 cloves garlic, minced, or more to taste 1 teaspoon herbes de Provence Salt to taste ground black pepper to taste Directions 1. Preheat oven to 450 degrees F (230 degrees C). 1. Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long w ay, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper. 1. Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning. Gratineed Baked Squash Halves (Reader’s Digest) Ingredients 2 Acorn Squash, halved crosswise, remove seeds Coarse salt and fresh ground pepper ½ cup Heavy Cream 8 fresh sage leaves, torn in half 2 garlic cloves, thinly sliced ½ cup grated Gruyere cheese Directions 1. Preheat oven to 375F. Place squash halves, cut sides up, in a 9-in baking dish. Season with salt and pepper. Pour about ½ c water into baking dish around squash. 2. Combine cream with sage and garlic in small saucepan. Bring to a simmer over medium-high heat, then pour into squash halves, dividing evenly. 3. Bake until squash are tender when pierced with tip of sharp knife, 30-40 minutes. Remove from oven; sprinkle with cheese, dividing evenly. Continue baking until cheese is melted and golden, about 10minutes. Serve hot. Hash Brown Potato Quiche, Kroger Ingredients 3 cups Kroger Frozen Hash Brown Potatoes, thawed 1/3 cup butter, melted 1 cup (4 oz.) Cheddar cheese, shredded 1/4 cup green or yellow or red bell pepper chopped 1/4 cup onion, finely chopped (optional) 1 jalapeno chile, finely chopped (optional) 4 eggs 1/2 cup milk 1/2 tsp. salt 1/4 tsp. black pepper Directions 1. Spread the potatoes on paper towels and press out any remaining moisture. Pat the potatoes over the bottom and up the side of an ungreased 9-inch pie plate. Drizzle the butter over the potatoes, making sure the edge is totally covered. Bake at 425F for 25 minutes. Reduce the oven temperature to 350F. 1. Layer the cheese, pepper, onion, and jalapeno over the baked crust. Whisk the eggs, milk, salt, and pepper in a bowl until blended and pour over the prepared layers. 1. Bake for 25 minutes, or until knife inserted in a center comes out clean. Refrigerate leftovers. Homemade granola, Amanda Miller’s Recipe Ingredients 3 cups old-fashioned rolled oats 1/4 cup maple syrup (or honey) 30 1 cup flaked coconut (I used unsweetened) 1/4 cup vegetable oil Approximately 1 cup of your choice mix of chopped nuts and seeds (this version used almonds, walnuts, pecans, and sunflower seeds) Pinch of cinnamon Pinch of salt 1 Tbsp. frozen OJ concentrate Directions 1. Dump everything into your crockpot. Stir to mix well and distribute the wet ingredients. 1. Cover, placing a paper towel across the top between the crock and the lid to catch condensation and keep it from getting back into your granola. Cook on low for two hours or so, depending on your crockpot, stirring every 30 minutes. 1. It's done when the granola is fragrant and golden brown. After you've turned off the crockpot, it will continue to dry and crisp up, getting a little bit darker (so it's okay to think you may have slightly undercooked it). Let it cool, then store in an airtight container at room temperature for a couple weeks or in the freezer indefinitely. 1. As you can see from these photos, the pre-cooking and post-cooking visual difference isn't huge. 1. Many recipes call for adding dried fruit after the granola has cooled, but I haven't done that yet. It doesn't really need it, though I know it would be wonderful, and honestly, I find myself forgetting to add it! Classic Green Bean Casserole Ingredients 1 can (10.75 oz.) Cream of Mushroom soup ¾ C. milk 1/8 Tsp. pepper 2 cans (14.5 oz.) Del Monte Cut Green Beans or French Style drained 1 can (2.8 oz.) French dried onions Directions 1. Preheat oven to 400 F. Combine soup, milk and pepper in 8x8-inch baking dish; mix well. Stir in beans and half of onions. 1. Bake 10 min and stir. 1. Sprinkle w/ remaining onions. Bake 5 min or until hot and onions are golden. Homemade Mac and Cheese (Internet) Ingredients 8 ounces uncooked elbow macaroni 2 cups shredded sharp Cheddar cheese 1/2 cup grated Parmesan cheese 3 cups milk 1/4 cup butter 2 1/2 Tbsp. all-purpose flour 2 Tbsp. butter 1/2 cup bread crumbs 1 pinch paprika Directions Cook macaroni according to the package directions. Drain. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve. 31 Ketchup (Allrecipes.com) Ingredients 1 (6 ounce) can tomato paste 2 tablespoons white vinegar 5 tablespoons brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon allspice 1 teaspoon salt 1 teaspoon molasses 1 tablespoon corn syrup 1 1/4 cups water Directions Mix together the tomato paste, white vinegar, brown sugar, garlic powder, onion powder, allspice, salt, molasses, corn syrup, and water in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour. Taste and adjust salt if necessary before serving. Lentils with Sauteed Vegetables (http://www.beanbible.com/) Ingredients 2 Tbsp. olive oil 2 medium onions, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 tsp. minced fresh rosemary 2 15-oz cans lentils, drained and rinsed 2 Tbsp. minced fresh parsley salt & pepper Directions 1. Heat oil in skillet. Add onions, carrots, celery and rosemary. Saute over medium heat until veggies are tender and browned, 12-15 min. 2. Add lentils and 1/2 C. water, cook until heated through, about 2 min. Stir in parsley, salt and apper. Serve immediately. Mashed potato stuffed balls with cheese, bacon & chives Ingredients small bowl of mashed potato cheddar cheese cut into 1 inch cubes 1 red chili, chopped 4 bacon rashers, cooked & chopped 1 tbsp chives 1 egg panko breadcrumbs sunflower oil to fry sour cream & chive dip to serve Directions 1. Start by making your mashed potato (if you have already done this and it’s chilled the night before, that’s perfect skip making the potato!). make the potato to your liking but make sure it is quite thick if it is too runny it will not bond and hold together very well. 2. Add in the ingredients of your choice, I combined chives, with chopped red chili and cooked bacon bits. Mix well to fully incorporate together then add an egg and mix through. Do this while the potato is cold or you will cook the egg in the potato! 3. When the potato is easy enough to handle push a block of cheese into a handful of it and roll it a ball to encase it. Next roll the ball of mashed potato into the panko breadcrumbs to coat fully. While doing this place the balls back in the fridge if you can to hold their shape. 4. Warm your oil and carefully lower the balls into a pan one at a time, let the cook in the oil and rest on kitchen towel to one side. Repeat with all of the mashed potato bacon cheese balls and then simply serve with a sour cream and chive dip. 32 http://www.myvirginkitchen.com/recipe/mashed-potato-bacon-cheese-balls Oven Baked Red Potatoes – Internet Ingredients 1/4 Tsp. pepper 3/4 Tsp. basil 3/4 Tsp. oregano 3/4 Tsp. salt 1 Tbsp. butter, melted 1 Tbsp. olive oil 2 cloves garlic, minced 4 lg. unpeeled red potatoes Directions 1. Mix together all ingredients except potatoes. 1. Cut potatoes into wedges and add to oil and seasoning mixture. 1. Toss to coat, then stand on edge on cookie sheet. 1. Bake 30 minutes at 425 degrees until golden brown. Potato Salad with Double Mustard Dressing, How to Cook Everything Ingredients 1/2 pounds waxy potatoes, such as red new potatoes 1/4 cup Dijon mustard 1/4 cup grainy mustard 1/2 cup olive oil 1 Tbsp. balsamic, sherry, or other flavorful vinegar 3 Tbsp. chopped fresh basil leaves Salt and freshly ground black pepper to taste Directions 1. Bring a medium pot of water to a boil; salt it. Peel the potatoes if you like (or wash and scrub them well), then cut them into bite-sized pieces; cook them in the water until tender but still firm and not at all mushy, 15 minutes or so. Drain. 1. Mix together the mustards, oil, vinegar, and basil, and toss with the potatoes. Season with salt and pepper. Serve warm or at room temperature. (This can be refrigerated for up to a day; bring back to room temperature before serving.) Pumpkin Mac and Cheese Ingredients 2 cups dried elbow macaroni (8 ounces) 2 tablespoons butter 2 tablespoons all-purpose flour ½ teaspoon salt ½ teaspoon ground black pepper 1 cup whipping cream 1 cup whole milk 4 ounces Fontina cheese, shredded (1 cup) 1 15 ounce can pumpkin 1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed ½ cup soft bread crumbs ½ cup grated Parmesan cheese X2 1/3 cup chopped walnuts 1 tablespoon olive oil Sage leaves (optional) Directions 1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot. 2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. 33 Stir in cheese (½ cup Parmesan), pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish. 3. In a small bowl combine bread crumbs, ½ cup Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves. Pureed Butternut Squash with Ginger Ingredients 1/2 pounds butternut or other winter squash, peeled and cut into chunks 2 Tbsp. butter 1 to 2 teaspoons peeled and roughly chopped fresh ginger or 1 teaspoon ground ginger or to taste Salt and freshly ground black pepper to taste 1 teaspoon brown sugar, or to taste (optional) Directions 1. Place the squash in a steamer above about 1 inch of salted water. Cover and cook until the squash is very tender, about 20 minutes. To microwave, place the squash and 2 Tbsp. of water in a microwave-proof plate or shallow bowl; cover with a lid or plastic wrap. Microwave on high for 3 minutes, shake the container, and continue to microwave at 2-minute intervals, until the squash is very tender. 1. While it is still hot, place the squash in the container of a food processor with the butter and ginger; process until smooth. Taste and add salt, pepper, and brown sugar if you like. (You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.) 1. Reheat over low heat or in a microwave and serve. Quinoa with Sweet Potato and Mushrooms (allrecipes.com) Ingredients 1/3 cup quinoa 1 cup water 1 pinch salt 1 tablespoon olive oil 1 teaspoon minced garlic 1 small sweet onion, chopped 1 cup crimini mushrooms, sliced 1 small sweet potato, peeled and diced 1/4 teaspoon cayenne pepper salt and pepper to taste 1/4 cup chopped, toasted pecans Directions 1. Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. 2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve. Lemony Quinoa (allrecipes.com) Ingredients 1/4 cup pine nuts 1 cup quinoa 2 cups water 2 stalks celery, chopped 1/4 red onion, chopped 1/4 teaspoon cayenne pepper 34 sea salt to taste 1/4 cup fresh lemon juice 1/2 teaspoon ground cumin 1 bunch fresh parsley, chopped Directions 1. Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool. 2. In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork. 3. Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving. Rice Pilaf Ingredients 1 Tbsp. sea salt ½ cup almond slivers 2 Tbsp. butter 2 cups frozen mixed vegetables 1 cup instant rice Directions In a saucepot, combine rice, mixed vegetables, salt, and water. Bring to a boil on high heat, then reduce heat, cover and let simmer for 10 minutes. With rice cooking, heat butter and almonds in a skillet. Turn frequently until almonds start to brown. Add almonds to rice mix and serve. Roasted Cauliflower – Internet Ingredients 1 head cauliflower, cut into small florets 1/3 C. extra virgin olive oil 1/2 Tsp. salt 1/8 Tsp. freshly ground pepper 1 Tbsp. Madras curry powder or Garam masala 1 Tbsp. black or yellow mustard seeds Directions 1. Roast cauliflower at high heat, and it becomes a completely different vegetable. The sugars caramelize, the flavor deepens, and the cauliflower takes on a lovely nutty character. Prepared this way, I've surprised many parents as their kids clamor for more. It's great roasted with just olive oil, but toss in a few spices and it really stands out as an ideal complement for lamb chops, pork roast, or the everyday roast chicken. 1. Sometimes I make my own spice mixture when I have the time, but more often I just reach for store-bought Madras curry powder or garam masala. You can use yellow mustard seeds, but try to find the black ones that show up all the time in Indian cooking. They're really worth seeking out, for the distinctive aroma and crunch they add to this dish. When we were living in Los Angeles, I once bought 5 pounds of brown mustard seeds at an Indian restaurant supply store. Anthony thought I was nuts, but the color is so beautiful, I kept them displayed in a big glass jar. 1. Preheat the oven to 425 °F. 1. Toss all the ingredients in a bowl and spread evenly on a rimmed baking sheet or in a large roasting pan. Try not to crowd the cauliflower; otherwise, it will steam and you won't get the delicious caramelized bits. Roast for 20 to 25 minutes, shaking the pan and stirring the cauliflower midway through roasting. 1. Transfer to a serving dish and taste for seasoning; you may need another sprinkling of salt and a grinding of fresh pepper. 35 Roasted Mediterranean Vegetables Ingredients 12 oz. potatoes, cut into 1 1/2-inch pieces 1 small eggplant, peeled and cut into 3 x 1/2-inch sticks 2 bell peppers, any color, cut into 1-inch squares 1 cup red onion, sliced 2 Tbsp. extra virgin olive oil 2 Tbsp. balsamic vinegar 1/2 tsp. basil 1/2 tsp. oregano 1/2 tsp. chives 4 cloves garlic, minced Salt and pepper, to taste Directions 1. Preheat oven to 425"F. Combine the first 4 ingredients in a large, shallow roasting pan. Whisk together the oil, vinegar, herbs, garlic, salt and pepper in a small bowl until blended. 1. Drizzle the mixture over the vegetables and stir to coat. Roast uncovered, until the vegetables are tender, stirring once halfway through the roasting time. Serve warm. Serves 4-6. Simmered Brussels Sprouts, How to Cook Everything Ingredients 1 to 1.5 pounds Brussels sprouts, trimmed 2 Tbsp. butter or extra-virgin olive oil 1 clove garlic, smashed (optional) 1 Tbsp. plain bread crumbs 1 Tbsp. freshly squeezed lemon juice 1 Tbsp. minced fresh parsley leaves Salt and freshly ground black pepper to taste Directions 1. Bring a large pot of water to the boil; salt it. Add the Brussels sprouts and, keeping the heat high, boil them just until tender, about 10 minutes; do not overcook. Drain and refresh in cold water (You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.) 1. Place the butter or oil in a large, deep skillet over medium heat; add the garlic. When the butter foam subsides or the oil is hot, add the sprouts and the bread crumbs. Stir until hot, about 3 minutes. 1. Remove the garlic, toss the sprouts with the lemon juice and parsley, season to taste, and serve. Smoothies, Fruit Ingredients 1 banana 2 cups chopped kale 1/2 cup light unsweetened soy milk 1 tablespoon flax seeds 1 teaspoon maple syrup 1 banana, cut in chunks 1 cup grapes 1 (6 ounce) tub vanilla yogurt 1/2 apple, cored and chopped 1 1/2 cups fresh spinach leaves 2 cups fresh spinach 1 cup almond milk 1 tablespoon peanut butter 1 leaf kale 1 sliced frozen banana 2 cups baby spinach leaves, or to taste 1 banana 1 carrot, peeled and cut into large chunks 3/4 cup plain fat-free Greek yogurt, or to taste 3/4 cup ice 2 tablespoons honey Directions 36 1. Combine in blender. Blend. Spaghetti Squash Ingredients 1 spaghetti squash, halved lengthwise, seeded 2 Tbsp. vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 ½ cup tomatoes, chopped ¾ cup feta cheese, crumbled 3 Tbsp. sliced black olives 2 Tbsp. fresh basil, chopped Directions Preheat oven to 350 F. Lightly grease baking sheet. Place spaghetti squash, cut-sides down, on the baking sheet and bake 30 minutes or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to handle. Meanwhile, heat oil in a skillet over medium heat. Sautee onion in oil until tender. Add garlic and sauté for 2 to 3 minutes. Stir in the tomatoes and cook only until tomatoes are warm. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, olives, and basil. Stir-Fry of Asparagus with Cashews Recipe Chinese vegetable Ingredients 1 ½ lbs. asparagus 2 tbs. olive oil. 2 tbs. sesame oil. 1 tbs. finely chopped fresh ginger root 1/2 C. coarsely chopped roasted cashews 1 tbs. soy sauce Directions 1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 2 or 3 pieces. 1. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for 1 minute. 1. Add the asparagus and stir-fry until tender but still crisp, 4 to 5 minutes. 1. Stir in the cashews and soy sauce. Serve immediately. 6 portions. Sweet potato gratin with pecan-ginger streusel (realsimple.com) Ingredients 3 lb medium sweet potatoes (about 6) ½ cup apple cider or juice ¼ cup maple syrup 2 Tbsp unsalted butter, melted, plus more for the baking dish ½ tsp kosher salt Streusel Topping 5 Tbsp all-purpose flour 3 Tbsp packed light brown sugar 3 Tbsp cold unsalted butter, cut in small pieces ½ cup coarsely chopped pecans 2 Tbsp chopped crystalized ginger Directions 1. Heat oven to 350-F. Lightly butter a shallow 2-qt baking or casserole dish. 2. Bring a large pot of salted water to a boil. Add the potatoes and cook until just barely tender when tested with a knife, 15 to 20 minutes. Drain and run under cold water to cool. Pull off skin, then slice into ½-in thick rounds. 3. Arrange slices in prepared dish in concentric circles, overlapping slices slightly. In a liquid measuring cup, combine cider, syrup, butter and salt; pour over potatoes. Cover tightly with foil and back for 20 minutes. 37 4. Meanwhile, make Streusel Topping: in a medium bowl, combine flour and brown sugar. Cut in a butter with a pastry blender or combine mixture with a your fingers until it resembles coarse crumbs. Fold in pecans and ginger. 5. Remove potatoes from oven. Uncover and sprinkle with Streusel Topping. Bake, uncovered, until lightly browned, 12-15 minutes. Vegetarian Chickpea Curry w/ Turnips Ingredients 2 Tbsp. olive oil 1/2 onion, diced 2 cloves garlic, minced 1 Tbsp. ground cumin 2 Tbsp. curry powder 1 (15 ounce) can garbanzo beans (chickpeas), undrained 1/2 red bell pepper, diced 1/2 turnip, peeled and diced 1 C. corn kernels 1/2 (15 ounce) can tomato sauce 1 pinch crushed red pepper flakes (optional) 1 pinch salt 1 pinch cracked black pepper Directions 1. Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 ½ to 2 hours. 38 Bread Cornbread – Minnie Berry Ingredients Full Batch ¾ C. EZ Bake White cornmeal 1 C. flour 1 Tbsp. sugar, heaping 2.5 Tsp. Calumet baking powder ½ Tsp. salt ¼ C. Mazola corn oil 1-2 eggs 1 C. milk 2% or homogenized Double Batch 1.5 C. EZ Bake White cornmeal 2 C. flour 2 Tbsp. sugar, heaping 5 Tsp. Calumet baking powder 1 Tsp. salt 1/2 C. Mazola corn oil 2 large eggs 2 C. milk 2% or homogenized Directions 1. Sift cornmeal and flour before measuring. Add dry ingredients together and mix 1. Heat corn oil in pan to be used for baking 1. Add milk, egg, then hot oil. Hand stir, leave lumpy. 1. Pour into pan and back 12-15 minutes in 450 F oven until bread is nicely browned (may need to be 475 F) Homemade Granola – A.E. Miller Ingredients 3 cups old-fashioned rolled oats 1 cup flaked coconut (I used unsweetened) 1/4 cup vegetable oil Approximately 1 cup of your choice mix of chopped nuts and seeds (this version used almonds, walnuts, pecans, and sunflower seeds) 1/4 cup maple syrup (or honey) Pinch of cinnamon Pinch of salt 1 Tbsp. frozen OJ concentrate Directions 1. I sprayed the inside of my crockpot with cooking spray first, but I'm not sure that it really did anything. 1. Dump everything into your crockpot. Stir to mix well and distribute the wet ingredients. 1. Cover, placing a paper towel across the top between the crock and the lid to catch condensation and keep it from getting back into your granola. Cook on low for two hours or so, depending on your crockpot, stirring every 30 minutes. 1. It's done when the granola is fragrant and golden brown. After you've turned off the crockpot, it will continue to dry and crisp up, getting a little bit darker (so it's okay to think you may have slightly undercooked it). Let it cool, then store in an airtight container at room temperature for a couple weeks or in the freezer indefinitely. 1. As you can see from these photos, the pre-cooking and post-cooking visual difference isn't huge. 1. Many recipes call for adding dried fruit after the granola has cooled, but I haven't done that yet. It doesn't really need it, though I know it would be wonderful, and honestly, I find myself forgetting to add it! Pancakes – Internet Ingredients 1 ½ C. all-purpose flour 3 ½ Tsp. baking powder 1 ¼ C. milk 1 egg 39 1 Tsp. salt 1 Tbsp. white sugar 3 Tbsp. butter, melted Directions 1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. 1. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ C. for each pancake. Brown on both sides and serve hot. Southern Biscuits Ingredients 2 C. flour 4 Tsp. baking powder 1/4 Tsp. baking soda 3/4 Tsp. salt 2 Tbsp. butter 2 Tbsp. shortening 1 C. buttermilk, chilled Directions 1. Preheat oven to 450 degrees. 1. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. 1. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. 1. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.) 1. Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Yellow Squash Muffins Ingredients 2 C. yellow squash, cooked and mashed, drain 2 eggs, beaten 1/2 scant C. of sugar (can use less) 3 C. plain flour 1 Tbsp. plus 2 Tsp. baking powder 1 Tsp. salt 3/4 C. oil Chopped nuts, optional Directions Add together beaten eggs, oil and squash. Sift dry ingredients into a large bowl, add other ingredients. Mix by hand. Spoon into muffin pans and bake at 400 degrees until lightly browned. 40 Entrees BBQ’d Beef – Olive Wilson Ingredients 1 large onion, chopped 1 C. Ketchup ½ C. water 2 Tbsp. vinegar 2 Tbsp. brown sugar 1 Tbsp. margarine Salt & pepper and 2 or 3 dashes of hot sauce 1 can Corned Beef Directions 1. Sautee onions in small amount of oil until tender, add remaining ingredients. Bring to boil and slowly cook, about 20 minutes. 1. Add one can corned beef broken up and continue cooking. Stir occasionally. As sauce cooks down stir more often as beef is inclined to stick. Cook until thick enough to put on buns. 1. Serve on bun w/ fresh sliced onion, tomato & lettuce. BBQ’d Ribs – Olive Wilson Ingredients 1 large onion, chopped 1 C. Chili Sauce ½ C. water 2 Tbsp. vinegar 2-2.25 Tbsp. brown sugar 1 Tbsp. margarine Salt & pepper and 2 or 3 dashes of hot sauce Directions 1. Sautee onions in small amount of oil until tender, add remaining ingredients. Bring to boil and slowly cook, about 20 minutes. 1. In 400 F oven, brown and drain off ribs which have been cracked into serving pieces. 1. Pour hot sauce over ribs and cook at 325-350 F for approximately 1 hour, covered. 1. Uncover and let cook about 30 min to brown and cook down sauce. Black-Eyed Peas and Rice (about.com) Ingredients 1 pound dried black-eyed peas, or cowpeas 6 to 8 ounces salt pork, diced 1 cup chopped onion 2 cloves garlic, minced 1/2 pound cooked ham, cubed 1 ham bone or large ham hock black pepper, to taste 1/4 teaspoon crushed red pepper flakes dash Tabasco sauce Directions 1. Pick over peas; rinse. Cover peas with cold water; bring to a boil, boil 1 minute, remove, and cover pan. Let peas stand for 1 hour. 2. Sauté salt pork until golden brown; add onion and garlic, and sauté until onion is tender. 3. Add the salt pork and onion mixture to the peas, along with the ham, ham bone or hock, and seasonings, adding enough water to cover. Bring to a simmer, cover, and simmer gently until peas are tender but not mushed, 1 to 2 hours. Remove ham from bone, chop, and return to peas. Taste for seasoning and adjust. 4. Cook rice separately. Mound rice on a platter and surround with peas. 5. Serves 6 to 8. 41 Broccoli and Mushroom Frittata Ingredients 1 clove garlic, thinly sliced 1 teaspoon extra-virgin olive oil 8 ounces cremini mushrooms, sliced Spicy turkey sausage 2 cups broccoli florets 1 teaspoon sea salt ½ teaspoon ground black pepper 1 cup shredded sharp Cheddar cheese 2 cups half-and-half 6 eggs 2 tablespoons loosely packed fresh dill, chopped Directions 1. Preheat the oven to 375°F. Grease a 9” pie plate. 2. In a small skillet, cook the garlic in the oil over medium-low heat for 3 minutes. Remove the garlic and set aside. Increase the heat to medium. Cook the mushrooms, stirring frequently, for 8 minutes, or until golden. 3. Meanwhile, place a steamer basket in a large pot with 2” of water over medium-high heat. Steam the broccoli for 3 minutes, or until bright green and tender-crisp. Remove and roughly chop. 4. Add the broccoli to the skillet. Stir to coat. Sprinkle with salt and pepper. Remove from the heat, and add the reserved garlic. 5. Line the bottom of the pie plate with the vegetables. Top with the cheese. 6. In a bowl, whisk together the half-and-half and eggs. Add the dill and whisk to combine. 7. Carefully pour over the cheese and vegetables. 8. Place the pie plate on a baking sheet and bake in the center of the oven for 35 minutes, or until a knife inserted in the center comes out clean. Caramelized Pear and Gorgonzola Quiche Ingredients 1/4 cup pancetta or bacon, diced 1 large shallot, diced 1 tablespoon butter 1 tablespoon brown sugar 2 pears, cored and sliced into bite sized pieces 4 eggs, lightly beaten 1 cup half and half 1/2 teaspoon thyme 1/2 cup gorgonzola or other blue cheese, crumbled 1 pre-baked walnut butter pie crust (see below) Directions 1. 2. 3. 4. 5. 6. Cook the pancetta and shallot in a pan. Add the butter and let it melt. Add the sugar and cook until bubbly, about 3 minutes. Add the pear and sauté until tender, about 3-5 minutes. Mix the pears, eggs, half and half, thyme and gorgonzola and pour it into the pre-baked pie crust. Bake in a preheated 375F oven until golden brown on top and set in the center, about 25-45 minutes. Cheese Stuffed Shells Ingredients 12 oz. Jumbo shells 2 eggs 30 oz. Ricotta cheese 2 C. (8 oz.) shredded Mozzarella cheese 1.5 C. grated parmesan cheese, divided ½ C. chopped parsley OR 2 Tbsp. dried parsley 1 Tsp. salt 3 C. spaghetti sauce 42 Directions 1. Cook shells for 15 min 1. Drain, cover, and set aside 1. In medium bowl beat eggs lightly, stir in Ricotta, mozzarella, ¾ C. parmesan, parsley, basil, and salt. 1. Spoon about one Tbsp. of cheese mixture into each shell. 1. Arrange filled shells in 13x9” baking dish; top w/ spaghetti sauce. 1. Sprinkle with remaining parmesan. 1. Bake at 350 F for 25-30 min or until heated through. Skillet Chicken Divan Ingredients 1 lbs. boneless, skinless chicken breast, cut into strips 1 Tbsp. oil 1 C. water 1 Tbsp. sherry wine 1 package (10 oz.) frozen broccoli spears or florets, thawed 1 can (10.75 oz.) condensed cream of chicken soup 1.5 C. Minute Original Instant Rice ½ C. Shredded cheddar cheese Directions 1. Cook & stir chicken in hot oil in large skillet until browned 1. Add water, wine, broccoli, and soup. Bring to boil. 1. Stir in rice; cover. Remove from heat. Let stand 5 minutes 1. Fluff w/ fork. Sprinkle w/ cheese. Chicken, Baked Ingredients 1 frying chicken, approximately 3 1/2-4 ½ lbs. Natural tenderizer (unseasoned) Garlic powder Crushed oregano Paprika 1 lg. glass baking dish Directions 1. Preheat oven to 375 degrees. Lay chicken pieces in glass dish, skin side down. Shake on tenderizer. Lightly shake on garlic powder and crushed oregano. Turn pieces over (skin side up). Shake on tenderizer, garlic powder, oregano and paprika. Bake for 1 hour. Chicken Noodle Soup Ingredients 2 ½ lbs. chicken, cut up 1 qt. water 4 carrots, cut into ½ inch slices 4 stalks celery, cut into ½ inch slices 1 Tbsp. salt 1 Tsp. sugar 1/4 Tsp. pepper 3 chicken bouillon cubes 2 C. uncooked noodles Directions 1. Heat all but noodles to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer about 45 minutes. Skim fat if necessary. Cook noodles according to package directions. Remove chicken from pot, cool slightly. Remove from bones, cut into 1 inch pieces. Add chicken pieces plus noodles to original mixture and heat about 5 minutes. Serves 8. 43 Cabbage & Rice Bake Ingredients 1 pound of Cabbage; shredded 1/2 pound of Ground Turkey Breast Salt & Pepper 1 medium Onion, chopped 1 C. of Long-grain white rice 28 ounces of Spaghetti sauce 1/2 C. of water 1/2 Tsp. of Garlic powder 1/4 Tsp. of Dried basil 1/4 Tsp. of Seasoned salt Directions 1. Place half of cabbage on bottom of crockpot. Crumble ground turkey (do not brown first) over top. Sprinkle with salt & pepper. Evenly distribute onion and rice over all. Top with remaining cabbage, salt & pepper and garlic powder. Combine spaghetti sauce, water, basil and seasoned salt. Pour over cabbage. Cover and cook, on low, for 5-6 hrs. Makes 6 servings. My Notes: This did not freeze as well as I thought it would. Chicken & Green-Pea Casserole Ingredients 3 Tbsp. butter or margarine 1.5 Tsp. paprika ¼ salt ½ Tsp. crushed rosemary leave 2 Tsp. soy sauce 8 chicken leg or thighs 1 can (3 oz.) sliced mushrooms, drained & liquid reserved 1 package (10 oz.) frozen green peas Hot cooked rice Directions 1. Preheat oven to 350 F. 1. Melt butter in 2-qt. casserole in oven. 1. Add paprika, salt, rosemary, soy sauce, and mix 1. Roll chicken in butter mixture and arrange (skin side up) in casserole. Sprinkle w/ mushrooms and add enough water to mushroom liquid to measure ½ C. Pour over chicken, cover w/ lid or foil, and bake for 50 minutes. 1. Uncover, add peas, and bake 10 minutes longer, or until chicken is done. 1. Serve w/ rice. Chicken and Pea Casserole – Internet Ingredients 1 Tsp. kosher salt, divided 1 (16 ounce) package rigatoni pasta 1 (10 ounce) can condensed cream of mushroom soup 3/4 C. sour cream 1 (10 ounce) can chunk chicken, drained 1 C. frozen peas, thawed 1 ½ Tsp. garlic powder 2 ½ Tsp. onion powder 1 Tsp. freshly ground black pepper 2 C. freshly grated Parmesan cheese Directions 1. Preheat oven to 375 °F (190 °C). 1. Bring a large pot of water to a boil. Add ½ Tsp. salt and pasta, and cook until al dente, about 8 to 10 minutes; drain. 1. Meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. Season with garlic powder, onion powder, ½ Tsp. salt, and pepper. 44 1. Stir cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray. 1. Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes. Chicken Cobbler Ingredients 2 C. diced cooked chicken 1 C. cooked rice 2 C. chicken broth ¼ C. margarine 1 C. all-purpose flour 2 Tsp. baking powder 1 Tsp. salt 1 Tbsp. sugar 1 C. milk Directions 1. Mix chicken, rice, & broth. 1. Put margarine in 1.5-qt. round casserole and set in moderate oven (350 F) until melted. 1. Meanwhile, mix remaining ingredients. Pour into casserole. Spoon chicken mixture into center. 1. Bake about 50 minutes, let stand for 5 minutes. Chicken Fajitas Ingredients 1 lb. chicken 3 Tbsp. corn oil 1 large onion 1 med green pepper 2-3 mushrooms, sliced Flour tortillas Salsa Mozzarella cheese, shredded Sour cream Directions 1. Cut chicken in strips, stir w/ oil, and stir fry until slightly brown. 1. Add onion, green pepper, and mushrooms—make sure they stay crunchy 1. Layer chicken, veggies, salsa, and cheese on tortilla, and microwave until cheese melts. 1. Top w/ sour cream. Chicken & Rice Dinner – 15 minute Ingredients 4 boneless, skinless chicken breasts 1 Tbsp. hot oil Salt & pepper 1 can (10.75-oz.) cream of chicken condensed soup 1 1/3 C. water 2 C. Minute Rice Directions 1. Cook chicken in hot oil for about 5 min on each side until cooked through. Season w/ salt and pepper. Remove from skillet 1. Add soup and water to skillet and bring to boil. 1. Stir in uncooked rice, top w/ chicken, and cook on low heat 5 minutes. 45 Chicken Casserole Ingredients 1.75 C. elbow macaroni, uncooked (7 oz. box) 1 chicken, cooked, skinned, boned, cut into pieces (about 3 c.) 1 small can (10.75 oz.) cream of mushroom soup 1 small can (10.75 oz.) cream of celery soup 1 soup can of milk 1 onion, chopped 1 green pepper, chopped ½ lb. Velveeta, cubed 6 hard-boiled eggs, chopped Directions 1. Mix together all ingredients and put into greased 10x13 inch pan. Let set overnight in fridge. Set out shortly before baking to warm up. 1. Bake at 350 F for 30-40 minutes. Chicken Broccoli Cheese Casserole I - JBW Ingredients 10 oz. Broccoli (thawed) 1 C. Minute Rice 1 C. Cooked Chicken, diced 1 can Cream of Mushroom 1 C. Milk 1 C. Cheddar Cheese, shredded 1 med chopped Onion Directions 1. Mix all together. Cook: 350 F for 45 minutes in conventional oven, OR microwave 11 minutes Chicken Broccoli Cheese Casserole II – Internet Ingredients 4 skinless, boneless chicken breast halves 1 pound broccoli florets, cooked 1 (10.75 ounce) can condensed cream of mushroom soup 1 Tbsp. mayonnaise 1 C. shredded Cheddar cheese 1 C. dry stuffing mix Directions 1. Preheat oven to 350 °F (175 °C). 1. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender. 1. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes. Chicken Enchiladas – Carol Wilson Ingredients 4 boneless chicken breasts ½ C. chopped white onion 1 can diced tomatoes 2 garlic cloves 8 corn tortillas 6 oz. shredded sharp cheddar cheese Jalapeno slices to taste Sour Cream Directions 1. Grill chicken breasts, let cool, and chop into strips. 46 1. 1. 1. 1. 1. 1. 1. Spray large skillet w/ non-stick spray. Over medium heat, cook onion and garlic… about a minute. Add tomatoes and let cook about 8-10 minutes Put half of the sauce in heat proof bowl and mix in chicken. Place tortillas on cookie sheet under broiler for no more than one minute Spray casserole dish with non-stick spray Take each tortilla and sprinkle some cheese in middle and add chicken mixture. Roll tortilla and place in casserole dish setting seam side down. 1. Fill remaining tortillas; pour remaining sauce over enchiladas. 1. Top w/ remaining cheese. 1. Bake for 15-20 minutes at 325 F. Top w/ sour cream, olives, and jalapeno slices. Chicken Enchilada Casserole – Minnie Berry Ingredients 3 packages Corn tortillas, Mission 1 can Cream of Chicken 1 can Cream of Mushroom 1 can Chicken broth, boiled down to be rich Green Chiles 1 Medium onion, minced 3 packages, 12 oz. Extra Sharp Cheddar 5 lbs. white chicken Margarine Directions 1. Grease pan w/ Margarine 1. Mix Cream of Chicken, Cream of Mushroom, Chicken broth, chilies, diced onion. 1. Layer tortillas, chicken, mixture, cheese, 3 times 1. Cook for 1 hour at 350 F, uncovered. Don’t burn the cheese! Chicken Nuggets Ingredients 1 pound boneless, skinless chicken breasts 2 eggs 2 tablespoons butter, melted ½ cup ground golden flaxseeds ½ cup grated Parmesan cheese ½ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon sea salt ¼ teaspoon ground black pepper Directions 1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Slice the chicken into 1½ to 2” pieces. 2. In a small bowl, whisk the eggs and butter. 3. In a shallow bowl, combine the flaxseeds, cheese, onion powder, garlic powder, salt, and pepper. 4. Coat each piece of chicken in the egg mixture and then roll in the flaxseed mixture. Place on the baking pan. 5. Bake for 20 minutes, turning once, or until no longer pink and the juices run clear. Chicken Stuffed w/ Asparagus – Internet Ingredients 6 small boneless chicken breast halves 1/2 C. pine nuts -- finely chopped 47 6 stalks asparagus 3 ounces Colby cheese 1 C. plain bread crumbs 1/2 C. grated parmesan cheese 3 eggs salt and pepper -- to taste 6 ounces pesto sauce 1 C. heavy cream Directions 1. Pound chicken breasts to an even ¼ inch thickness and set aside. Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Drain, rinse with cold water; then pat dry. Cut asparagus from tip down stalk into 3 inch lengths. Cut cheese into sticks ½ inch high x ½ inch wide by 3 inches long. Set aside. Combine bread crumbs, parmesan and pine nuts in a bowl. In another bowl beat eggs with a fork. 1. Season chicken breasts with salt and pepper. Place a stick of colby and an asparagus spear next to one long edge of each breast. 1. Roll breast around ingredients tucking in ends to form a neat package. Secure with a toothpick. Dip each piece in egg and then in breadcrumb mixture. Make a double coating by dipping again into egg then crumbs. Place packages in a baking dish and bake for 20 to 25 minutes at 400F degrees. While the chicken is baking combine pesto and cream in a small saucepan. Bring to a boil and reduce 2 minutes until lightly thickened. Serve pesto cream sauce over chicken. Chicken Pot Pie Ingredients 4 large potatoes 4 C. water 8 oz. frozen carrot slices 1-2 C. frozen peas 30 oz. Swanson Chicken 4 oz. Broth Salt Corn starch Pastry Crust – thicker than normal Directions 1. In large Corningware dish combine chopped potatoes, carrots and peas in water. Soften. Add chicken, broth, salt, and thicken w/ cornstarch as desired. 1. Cover with pastry crust. 1. Cook at 400 F for 30 min. Chicken Pot Pie – Internet Ingredients 1 C. potato, diced 1 C. chopped onion 1 C. celery, diced 1 C. chopped carrot 1/3 C. melted margarine 1/2 C. all-purpose flour 2 C. chicken broth 1 C. half-and-half 1 Tsp. salt 1/4 Tsp. pepper 4 C. chopped cooked chicken 2 pie crusts (either store bought or your own recipe) Directions 1. Preheat oven to 400°F. 1. Saute onion, celery, carrots and potatoes in butter for 10 minutes. 1. Add flour to sauteed mixture, stirring well Cook one minute stirring constantly. 1. Combine broth and half and half 1. Gradually stir into vegetable mixture 1. Cook over medium heat stirring constantly until thickened and bubbly 1. Stir in salt and pepper; add chicken and stir well 48 1. Pour into shallow 2 quart casserole dish and top with pie shells 1. Cut slits to allow steam to escape. 1. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through. Chicken Pot Pie, Deep-Dish – Campbell’s Ingredients 2 cans (10.75 oz. each) Cream of Chicken Soup 2 packages (9 oz. each) frozen mixed vegetables, thawed 2 C. cubed cooked chicken ½ C. milk 1 egg 1 C. Bisquick Baking Mix Directions 1. Preheat oven for 400 F. In Corningware 2.5-qt oval casserole mix soup, vegetables, and chicken. 1. Mix milk, egg, and baking mix. Pour over chicken mixture. Cook at 400 F for 35 min or until golden brown. Chop Suey – Minnie Berry Ingredients 2-2.5 lbs. Lean Pork 8 Tbsp. Margarine 1/4-1/3 C. Soy Sauce 1 C. diced onion 3 C. chopped celery, 1” long 1 can chicken broth 3 cubes chicken bouillon 1 Tbsp. sugar 3 cans fancy mixed vegetables (drained) 1 can waterchestnuts (drained) 7-8 Tbsp. cornstarch 1 C. water 2 Tbsp. brown gravy Directions 1. Lean pork (cubed) and sautéed in margarine 1. Add soy sauce and cook a bit. 1. Add onion, cook a bit, then add celery, & cook until celery is al dente (do not over cook) 1. Add 1 can chicken broth, chicken bouillon cubes, & sugar to bring out taste. 1. Combine fancy mixed vegetables & waterchestnuts. Cook a few minutes longer. 1. Mix cornstarch with water and brown gravy, then add mixture to chop suey. Chop Suey – JBW’s Ingredients 2-2.5 lbs. Lean Pork Flour 8 Tbsp. Margarine 1/3 C. Soy Sauce 1 C. diced onion 3 C. chopped celery, 1” long, diagonal cut 3 can chicken broth 3 cans fancy mixed vegetables (drained) 1 can waterchestnuts (drained) 1 C. cornstarch 1 C. water 2 Tbsp. bead molasses Directions 1. Lean pork (cubed), dry, dust w/ flour, and brown in margarine 1. Add onion, celery, chicken broth, & cook until celery is al dente (medium flame), stir periodically 1. Add soy sauce, bead molasses, combine fancy mixed vegetables & waterchestnuts. Cook a few minutes longer. 1. Mix cornstarch with water and some chop suey broth, then add mixture to chop suey. 49 Cheesy Chicken & Rice Bake – Campbell’s Ingredients 1 can (10 ¾ oz.) Cream of Chicken Soup 1 1/3 C. water ¾ C. uncooked long-grain white rice ½ Tsp. onion powder 2 C. vegetables 4 skinless boneless chicken halves ½ C. shredded cheddar cheese Directions 1. Stir soup, water, rice, onion powder, and veggies in 12x8” shallow baking dish. 1. Top w/ chicken. 1. Bake at 375 F for 45 min. 1. Top with cheese Whole Chicken Crockpot Ingredients 4 Tsp. salt 2 Tsp. paprika 1 Tsp. cayenne pepper 1 Tsp. onion powder 1 Tsp. thyme 1 Tsp. white pepper 1/2 Tsp. garlic powder 1/2 Tsp. black pepper 1 large roasting chicken (with pop-up timer if possible) 1 C. onion, chopped (optional) Directions 1. In a small bowl, combine the spices. 1. Remove any giblets from chicken and clean chicken. 1. Rub spice mixture onto the chicken. 1. Place in resealable plastic bag and refrigerate overnight. 1. When ready to cook, put chopped onion in bottom of crockpot. 1. Add chicken. No liquid is needed; the chicken will make its own juices. 1. Cook on low 4-8 hours. Note: I highly recommend a pop-up timer in the chicken because some crockpots cook faster/slower than others (my crockpot cooks this recipe in 4-5 hours). Coq au vin Ingredients ½ cup tomato paste Brussel sprouts 2 tablespoons coconut flour 1 cup dry red wine or chicken broth 1½ teaspoons herbes de Provence 1½ teaspoons sea salt 1½ teaspoons ground black pepper 3 pounds boneless, skinless chicken thighs ½ pound frozen pearl onions, thawed 8 ounces button mushrooms 6 slices bacon, coarsely chopped 2 large cloves garlic, minced Directions 1. Coat a 5- to 6-quart slow-cooker with cooking spray. In the pot, whisk the tomato paste with the coconut flour until the flour dissolves. Whisk in the wine or broth, herbs, salt, and pepper until smooth. Add the chicken, onions, mushrooms, bacon, and garlic. Stir to coat the chicken with the sauce. 2. Cover and cook on high for 2½ to 3 hours or on low for 5 to 6 hours. 50 The use of a slow cooker for this surprisingly simple coq au vin eliminates several steps: no more need for reductions of this or that. Just pop the ingredients in the slow cooker and you’re off! The combination of Provençal herbs and red wine makes this traditional French dish a perennial winner. While coq au vin is traditionally made with French Burgundy wine, any dry red wine will do, such as a Chianti, Zinfandel, or Pinot Noir. Cornish Hens with Eggplant, allrecipes.com Ingredients 4 Rock Cornish hens (about 16 oz. each) 1/4 cup flour 2 Tsp. salt 1/2 Tsp. pepper 1/4 Tsp. chili powder 2 small onions, sliced 1 small eggplant, peeled and cubed, about 2 cups 1 green pepper, seeded and cut into 1/2 inch strips 1 cup sliced mushrooms 1 jar (2 oz.) chopped pimiento 1 clove garlic, chopped 1 TBSP olive oil 1 large bay leaf 1/2 Tsp. leaf thyme 1 Tsp. leaf basil 1 Tsp. salt 1/2 Tsp. pepper 3/4 cup dry white wine or chicken broth Directions 1. Rinse hens and pat dry. Mix flour, 2 Tsp. salt, 1/2 Tsp. pepper and chili powder. Coat hens with flour mixture. Combine onions, eggplant, green pepper, tomatoes, mushrooms, pimiento and garlic in Crock-Pot. Arrange hens on top of vegetables. Sprinkle with remaining seasonings. Pour wine over hens. Cover and cook on LOW for 6 to 8 hours, until hens are tender and juices run clear. Just before serving, taste sauce for seasoning. Crockpot Beef Stew – Jean Wilson Ingredients 1-1.5 lbs. stew meat 1 onion chopped 3 potatoes peeled and cubed 2 C. mini-carrots 2 celery stalks 1 can (8 oz.) mushrooms, sliced 1 C. frozen peas 1 can Cream of Mushroom soup 1 can (8 oz.) tomato sauce 1 can beef bouillon ½ C. dry red wine (e.g., Burgundy) Directions 1. Put all Ingredients in crockpot, cook on low 7-8 hours. Dressing Ingredients 11 C. bread, toasted 11. C. cornbread (not sweet!) 2 Tbsp. salt 1.5 Tsp. sage 6 eggs, beaten 2 sticks butter (1 c.) 3 C. onion 3 C. celery 5.5 Tbsp. freshly chopped parsley 4.5 cans of chicken broth Directions 51 1. Sautee the butter, onion, celery, salt, sage, parsley 1. Add to bread mixture 1. Bind mixture with chicken broth and eggs 1. Divide mix between 2, 9.5x13 Pyrex glass cooking dishes 1. Cook one container at a time at 375 F for 50 minutes covered and 20-30 min uncovered at 400 F. English Pot Roast Ingredients 3-4 lbs. Beef Shoulder Roast 2 Tbsp. oil ½ Tsp. pepper 4 medium onions, quartered 4 celery stalks, cut into pieces 1 bay leaf 3 Tsp. beef-flavored instant bouillon ¾ C. Hot water 6 medium potatoes, halved 6 medium carrots, cut into pieces Directions 1. Preheat oven to 325 F. 1. In a 5-qt. Dutch oven or roasting pan, heat oil over medium high heat; brown meat about 5 minutes on each side. Drain excess fat, if desired. 1. Sprinkle pepper on all sides of meat. Add 1 onion, 1 stalk of celery and a bay leaf to meat. 1. Dissolve bouillon in ¾ C. hot water and pour over roast. Bring to boil; cover. 1. Bake at 325 F for 60 minutes. 1. Add remaining vegetables; cover and bake an additional 60 to 75 minutes or until meat and vegetables are fork-tender. Favorite Meatballs – Internet Ingredients 1 pound lean or extra-lean ground beef 1/2 pound bulk Italian sausage (or remove from casings) 1/3 C. fine dry bread crumbs 3 medium cloves garlic 1 scant Tsp. salt 1 Tsp. dried leaf basil 1 medium onion, finely chopped 1 large egg 1/3 C. grated Parmesan cheese 2 Tbsp. water, or as needed 1/8 Tsp. ground black pepper Directions 1. Line a large shallow baking pan with foil; oil lightly. Combine all ingredients, using just enough water to moisten. Shape into meatballs, about 1½ to 2 inches in diameter. 1. Broil the meatballs about 8 inches from the heat source for about 10 minutes. Turn and broil for 10 minutes longer. 1. Put the meatballs in a large saucepan and cover with your favorite pasta sauce, homemade or purchased. Cover and simmer for 20 to 30 minutes. 1. Serves 6 (about 18 to 24 large meatballs). Fettuccine with Spinach, Butter and Cream Ingredients 10 ounces fresh spinach, trimmed, washed, and dried 1/2 C. heavy cream, light cream, or half-and-half 4 Tbsp. (½ stick) butter 1 pound spaghetti, linguine, or fettuccine Salt and freshly ground black pepper to taste 1 C. freshly grated Parmesan cheese 52 Directions 1. Bring a large pot of water to a boil. 1. Chop the spinach coarsely. Over medium heat melt 2 Tbsp. of the butter in a large skillet that can later be covered. Add the spinach, along with some salt and pepper. Cover, reduce the heat, and cook, stirring occasionally, until the spinach is very tender, about 10 minutes. Uncover, add the cream, and cook gently for about 5 minutes. 1. Meanwhile, salt the boiling water and cook the pasta until it is tender but firm. When it is just about done, put the remaining butter in a large, warm bowl and add a couple of Tbsp. of the cooking water. Drain the pasta and toss it with the butter and half the Parmesan. Add the spinach sauce and serve, passing the remaining Parmesan at the table. Green Peppers – JBW Ingredients 2-3 lbs. hamburger 2 cans Campbell’s Chicken Gumbo Soup 10 green peppers Ketchup Mustard Minute Rice Directions 1. Brown hamburger and drain well. Add diced onion as desired. 1. Add chicken gumbo and mix well on low heat (roughly 1 can per 1-1.5 lb. of hamburger) 1. Add Ketchup & Mustard as desired, about 3 Tbsp. ketchup and 1 Tbsp. mustard per lb. of hamburger. Use 1. 1. 1. 1. 1. 1. 1. more Ketchup for sweetness and mustard for tartness. If mixture is soupy, add uncooked Minute Rice (and some water so the rice doesn’t stick) into mixture to dry up some. If mixture is dry, then cook rice separately and just mix it in. This step is the only one that requires much effort as you have to check the rice every 1-2 minutes and stir it and add water as needed. During this step you cover mixture so rice will cook (ratio ½ C. rice per lb. hamburger). Add in cheese to taste. My family likes Velveeta, but it’s also good with America slices or cheddar. I cube or cut slices somewhat thin so if will melt quickly into mixture when stirred. I probably use 1-2 oz. cheese for every lb. hamburger. Mixture will be somewhat sticky at this point – if not, use a slotted spoon to fill peppers so as to not get too much liquid into the pepper. Mixture should stuff about 10 peppers. Cut off top of green peppers and remove loose membranes/seeds. Boil peppers about 10 min. Place in casserole, then fill with stuffing mix. Cover and microwave about 10-15 minutes. Basically, just wanting heat things well and make sure the peppers are tender (easy to puncture w/ a fork). Can heat in conventional oven but it takes longer. Let set a few minutes then serve. Herbes de Provence, allrecipes.com Ingredients 3 Tbsp. oregano leaves 3 Tbsp. thyme leaves 1 teaspoon basil leaves 1 teaspoon sage leaf 3 Tbsp. savory 2 Tbsp. lavender flowers 1 teaspoon rosemary Directions 1. Mix ingredients 53 Italian Meat Loaf Ingredients 4 large eggs ½ C. bread crumbs 6 Tbsp. grated Parmesan cheese 3 Tbsp. olive oil ¼ C. fresh parsley, chopped ¼ C. onion, minced 3 large cloves garlic, minced 1 Tsp. salt 1 Tsp. pepper 1.5 lbs. ground sirloin ½ lb. ground pork 1 can (8-oz.) tomato sauce Directions 1. Preheat oven to 375 F. 1. Combine eggs, bread crumbs, parmesan, olive oil, parsley, onion, garlic, salt, and pepper. 1. Add ground beef and pork and mix thoroughly. Turn into a loaf pan. 1. Cover meatloaf w/ tomato sauce. 1. Bake 1:15 or until done. Let stand 15 minutes before serving. Kiwi Scallops Ingredients 1 cup mango, chopped 1 cup kiwi, chopped 1 cup red pepper, chopped 1 cup frozen corn, thawed 1 tsp. dill, finely cut 1 lime, zested and halved 1 Tbsp. wasabi sandwich sauce 3 oz. low fat vanilla yogurt 1 Tbsp. butter, unsalted Seafood seasoning, to taste 8 big bay scallops, fresh Directions Make kiwi chutney topping: mix first 5 ingredients in a bowl, add the juice of half of lime and set aside Create wasabi sauce: mix wasabi, yogurt, and lime zest. Set aside. Rinse scallops. Melt butter in sauté pan, add juice of lime half and scallops. Sprinkle with seafood seasoning and cook until golden brown. Place 2 scallops per plate, cover with chutney and spoon wasabi sauce on the side. Lasagna Ingredients 1 lb. lean ground beef 1/2 medium sweet white onion, diced 1/2 large green bell pepper, seeds and veins removed, diced. 1/2 lb. dry lasagna noodles (requires 9 lasagna noodles - unbroken) 1/4 cup sugar 1/2 28 oz. can tomato sauce 1/2 28 oz. can (16 oz.) stewed tomatoes 1/2 6 oz. can (3 oz.) tomato paste 1 lb. Ricotta cheese 1 1/2 lb. Mozzarella cheese (large flat square slices) 3/4 lb. freshly grated parmesan cheese Garlic Power Oregano Italian Spice Salt Garlic Salt Parsley diced (fresh flat leaf preferred) 1 Garlic Cloves, minced White wine vinegar Directions 54 1. Brown lean ground beef in skillet until lightly browned and cooked through, Put a few layers of paper towels 1. 1. 1. 1. 1. 1. in large bow1. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.) Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently. 2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add garlic and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple Tbsp. at a time, until desired level of sweetness, no more than I/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar. Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat. Cook 1 lb. lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. I usually add 1 Tbsp. of olive oil to the cooking water to help prevent sticking and I add 1/2 teaspoon of salt so the noodles are more flavorful. Drain in colander and place in cool water filled pan to keep from drying out and sticking together. In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about a Tbsp.) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375'F for 45 minutes, Allow to cool before serving. Note - Flavor improves for second service and may be reheated in convention or microwave. Leave aluminum tent on for storage (Do not a1low aluminum to touch the sauce.) Lime Jalapeno Tequila Salmon Ingredients 1.5 Tbsp. butter 1 Tsp. lime juice 1 oz. Tequila Salt 2 1-inch-thick salmon fillets Roscar Chocolate’s Tequila Lime Jalapeno Ganache Directions 1. Melt butter with lime juice & Tequila in small saucepan over low heat. 1. Lightly brush pan w/ butter mixture to prevent the skin from sticking. 1. Arrange salmon skin side down on pan. 1. Brush with butter mixture. 1. Season with salt. 1. Bake 1 lb. of salmon fillet at 375 for 20 min and it was perfect (just cooked through) 1. Transfer to plates. 1. Spoon warm Lime Tequila Jalapeno Chocolate Ganache over salmon and serve. Meatloaf Ingredients 1 can (8 oz.) tomato sauce 1 medium onion, minced 55 ¼ C. brown sugar ¼ C. vinegar 1 Tsp. mustard (spicy brown preferably) 1 egg, lightly beaten ¼ C. cracker crumbs 2 lbs. ground beef 1.5 Tsp. salt ¼ Tsp. pepper Directions 1. Combine tomato sauce, brown sugar, vinegar, and mustard in a small bowl, set aside. 1. Combine the rest of the ingredients. Add ½ of the tomato sauce mixture. Blend thoroughly. 1. Place in an oblong baking dish, make an indention in the top, and pour the rest of the tomato sauce mixture over it. 1. If you’re in a hurry, this works wonderfully in a microwave. Cook uncovered for 25-30 minutes, or until center of the loaf is cooked. Remove, cover, and let stand for 10 minutes. 1. Conventional oven at 425 F for about an hour maybe longer. Until center of loaf is cooked. Pasta with Tomatoes, Basil and Chicken, Kroger Ingredients 2 boneless, skinless chicken breast halves (1/2 to 3/4 lb. total) 3 ripe tomatoes, seeded and chopped 2 garlic cloves, minced 2 Tbsp. fresh parsley, chopped 2 Tbsp. fresh basil, chopped. 1/2 tsp. sugar 1/2 tsp. salt 1/4 tsp. freshly ground pepper 2 Tbsp. fresh lemon juice 1 Tbsp. olive oil 6-8 oz. uncooked linguini 1/4 cup Parmesan cheese, shredded Directions 1. Using the flat side of a meat mallet, pound chicken breasts to 1/2-inch thickness. Season chicken on both sides with salt and pepper. In a large heavy skillet, heat 1 1/2 teaspoons olive or canola oil over medium-high heat. Add chicken and sear until well browned on both sides and cooked to an internal temperature of 170F, about 5 minutes per side. 1. In second skillet, heat one Tbsp. of olive oil, simmer the tomatoes, garlic, parsley, basil, sugar, salt and pepper over low heat, stirring constantly until sauce is cooked. Add lemon juice until heated. Toss cooked chicken into the sauce. Keep warm. 1. Cook linguini according to package directions. Spoon sauce over hot linguini and sprinkle with cheese. Refrigerate any leftovers. Serves 2. Pasta and Vegetables Ingredients 1 (12 ounce) package penne pasta 1 Yellow squash chopped 1 zucchini chopped 1 carrot, julienned 1/2 red bell pepper, julienned 1/2 pint grape tomatoes 1 cup fresh green beans, trimmed and cut into 1 inch pieces 5 spears asparagus, trimmed and cut into 1 inch pieces 1/4 cup olive oil, divided 1/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1/2 Tbsp. lemon juice 1 Tbsp. Italian seasoning 1 Tbsp. butter ¼ large yellow onion, thinly sliced 2 cloves garlic, thinly sliced 2 teaspoons lemon zest l/3 cup chopped fresh basil leaves 1/3 cup chopped fresh parsley 3 Tbsp. balsamic vinegar l/2 cup grated Romano cheese Directions 56 1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. 1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain. 1. In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 Tbsp. olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet and roast 15 minutes in the preheated oven, until tender. Chop basil and parsley. 1. Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve. Pistachio Encrusted Salmon Ingredients 1/2 C. unsalted pistachios, shelled 1/3 C. fresh gluten-free breadcrumbs 2 Tbsp. fresh grated Parmesan cheese 1/4 Tsp. kosher salt 1-2 Tbsp. olive oil 4 (4-oz.) wild salmon fillets (sockeye or coho) 2 Tbsp. Dijon mustard Freshly ground black pepper, to taste Directions 1. Heat oven to 425° F. Spray baking sheet with cooking spray. In a small food processor combine nuts, breadcrumbs, cheese, salt and pepper. Pulse mixture until fine. Transfer nut mixture to a shallow bowl, drizzle with olive oil and toss with a fork until the crumbs are well moistened. 1. If using fillets with tapered ends, loosely fold the ends under to create a fillet of even thickness. Spread the top of each fillet evenly with mustard. Press the mustard-coated side of each fillet into the crumb mixture to generously coat the fish. Set the fillets, coating side up, on the prepared pan. Sprinkle the remaining crumb mixture over the fillets to form a thick crust. 1. Bake fillet until topping is crisp and browned and the fish is cooked through, 10-12 minutes, depending on thickness Serves 4. Portobello Mushroom Burgers, allrecipes.com Ingredients 4 Portobello mushroom caps 1/4 cup balsamic vinegar 2 Tbsp. olive oil 1 teaspoon dried basil 1 teaspoon dried oregano 1 Tbsp. minced garlic salt and pepper to taste 4 (1 ounce) slices provolone cheese Directions 1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. 1. Preheat grill for medium-high heat. 1. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. 57 Farmer’s Market Vegetarian Quesadillas, allrecipes.com Ingredients 1/2 cup chopped red bell pepper 1/2 cup chopped zucchini 1/2 cup chopped yellow squash 1/2 cup chopped red onion 1/2 cup chopped mushrooms 1 Tbsp. olive oil cooking spray 6 (9 inch) whole wheat tortillas 1 1/4 cups shredded reduced-fat sharp Cheddar cheese Directions 1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan. 1. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat w ith remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot. Shrimp and Green Peas – About.com Ingredients 2 pounds shrimp, shelled and deveined 3 tablespoons vegetable oil 3 green onions, finely chopped 2 cloves garlic, minced 1 1/2 teaspoons ground ginger 1 can (about 1 pound ) Peas, undrained 2 teaspoons cornstarch 1 teaspoon sugar 1 teaspoon salt 1 teaspoon soy sauce 3 tablespoons cold water toast points or hot cooked rice Directions 1. Wash and dry shrimps. Heat vegetable oil in heavy skillet; add shrimps and brown quickly. Add the onion, garlic, ginger and peas; simmer very gently 5 minutes. 2. Make a smooth paste of the cornstarch, sugar, salt, soy sauce and water. Add to shrimp mixture very gradually; cook, stirring until thick. Serve on toast or rice. 3. Shrimp recipe serves 6. Skillet-poached Eggs with Braised Peppers and Onions (realsimple.com) Ingredients 3 Tbsp olive oil 3 red bell peppers, sliced 2 medium onions, sliced 1 14.5-counce can diced tomatoes 1 teaspoon paprika Kosher salt and black pepper 8 large eggs 2 Tbsp chopped fresh flat-leaf parsley Directions 1. Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and cook, stirring often, until beginning to soften, 3 to 5 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until very tender, 6 to 8 minutes more. 2. Add the tomatoes (with their juices), paprika, and ½ teaspoon each salt and black pepper to the skillet. Cover and simmer until the liquid has thickened slightly, 3 to 5 minutes. 3. Using a spoon, make 8 shallow wells in the vegetables and crack an egg into each. Season with ¼ teaspoon each salt and black pepper, cover, and cook over medium heat until the egg whites are set, 2 to 3 minutes. Sprinkle with the parsley and serve with bread. 58 Spaghetti with Broccoli Cream Pesto Ingredients 1/2 pound broccoli 1/2 pound dried spaghetti 1 tablespoon unsalted butter 1 tablespoon olive oil 1/2 small onion, finely chopped 1 clove garlic, minced (or, more to taste) 1/2 teaspoon table salt Freshly ground black pepper or pinches of red pepper flakes 4 tablespoons heavy cream A heap of grated parmesan (about 1/2 cup), to serve Directions 1. Bring a large pot of salted water to boil for your pasta. 2. Remove broccoli florets from stems and chop into medium florets. Peel stems with a vegetable peeler (I do this so that they cook quickly, plus, I prefer their taste without the tough stem skin.) and slice them into 1/2-inch segments. 3. Use your pot of future pasta water to steam (by suspending a mesh strainer over your pasta pot and covering it with a lid for 5 to 6 minutes)) or par-boil (for 3 to 5 minutes) your broccoli florets and stems until just tender, then drain if needed and set them aside. 4. Add pasta to water and cook until al dente, or about one minute less than fully cooked. Before draining pasta, reserve a cup of pasta cooking water and set it aside. Drain pasta. 5. Wipe out pot so that you can use it again. In the bottom of pot, melt butter and olive oil together over medium heat. Add onion and reduce to medium-low, sautéing it until tender, about 7 minutes. Add garlic and cook for another two minutes. Add steamed broccoli, salt and red or black pepper and turn the heat back up to medium-high, cooking it with the onion and garlic for a few additional minutes. Pour cream over mixture and let cook for 30 seconds. 6. Transfer broccoli mixture and all of its creamy bits at the bottom of the pan to a blender or food processor and blend in short bursts until it’s finely chopped and a little sauce. Don’t worry if it looks dry; that reserved pasta water will give it the sauciness it needs in a minute. (Theoretically, one could also use an immersion blender here inside their pot to make the broccoli sauce, but it might be a bit messy with all of the chunks and small bits.) 7. Add the broccoli sauce back to the pot with the drained spaghetti and a splash or two of the reserved pasta water. Cook over medium-high for 1 to 2 minutes, tossing the mixture so that it evenly coats. Add more pasta water as needed to loosen the sauce. Adjust seasonings to taste, adding more salt or pepper, and scoop into a serving bowl. Shower spaghetti with grated parmesan and dig in. Spicy Black Bean Cakes Ingredients Bean Cakes 2 Tbsp. olive oil, divided 4 green onions, thinly sliced 6 cloves garlic, pressed 2 fresh jalapeno peppers, finely diced 1 Tbsp. ground cumin 2 (14.5 ounce) cans black beans, drained and rinsed salt and black pepper to taste 2 C. grated raw sweet potato 1 egg, lightly beaten 1/2 C. plain dried bread crumbs Lime Sour Cream 1/2 C. reduced fat sour cream 2 Tsp. fresh lime juice 1 small fresh jalapeno pepper, minced salt to taste Directions 1. To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate. 59 1. Heat 1 Tbsp. olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds. 1. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties. 1. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 Tbsp. oil. 1. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream. Ricotta Spinach Quiche – Internet Ingredients 1 unbaked 9 inch pie shell 1 sm. onion, minced 1/2 Tsp. salt Dash black pepper 1 C. light cream 3 eggs (slightly beaten) 2 pkgs. (10 oz. each) frozen chopped spinach 3 Tbsp. butter 1/4 Tsp. nutmeg 1 lb. Ricotta cheese 1/4 C. grated Parmesan cheese Directions 1. Cook spinach, drain. Sautee onion in butter. Stir in spinach, salt, nutmeg and pepper. 1. In large bowl combine Ricotta cheese and Parmesan cheese, light cream and eggs; mix. Stir into spinach mixture. 1. Pour in pastry shell. Bake 425 degrees 15 minutes. Reduce heat to 325 degrees 40 minutes or until custard is set. Insert knife to see if it comes out clean. Roast “Something” Ingredients 2 lbs. Roast 4 15-oz cans of tomato, crushed 2 cans beef broth ½ bag carrots Touch of onion 2 stalks of celery 3 15-oz cans of corn 4 15-oz cans of green beans ½ bag cabbage ½ bag of Kroger Hashbrown Potatoes Directions 1. Boil roast in broth. Shrimp Linguine, allrecipes.com Ingredients 1 1/2 pounds cooked fresh shrimp 6 Tbsp. butter 1 Tbsp. minced garlic 1 cup heavy whipping cream 1/2 cup chopped parsley 3 Tbsp. chopped fresh basil 1/2 teaspoon dried thyme 3/4 cup grated Parmesan cheese salt to taste ground black pepper to taste 1 (16 ounce) package linguini pasta Directions 1. Cook pasta until al dente according to package directions. 60 1. While linguine is cooking, melt butter or margarine in a large skillet. Add garlic and sauté briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat. 1. Drain the pasta, and toss lightly with the sauce. Toss again with cheese and salt and pepper to taste. Serve immediately. Chicken Tetrazzini – Belue-Wilson Style Ingredients 1 lb. cooked drained spaghetti 1 C. milk 3 cans Cream of Mushroom soup 1 C. drained sliced mushrooms 1-1.5 lb. cooked chicken (or turkey) ½-1 C. parmesan 1-1.5 C. sliced or diced celery 3 Tbsp. margarine Directions 1. Cook celery in margarine. 1. Mix all Ingredients together and pour into covered casserole dish. 1. Top w/ some parmesan cheese. 1. Add 3 Tbsp. of pimento and 3 Tbsp. of parsley as desired. 1. Microwave about 20 minutes. Tetrazzini – ver 1 Ingredients 2 packages Golden Grain noodle Roni Parmesano 1 C. milk ½ C. butter or margarine 1 Tbsp. Contadina tomato sauce 2-3 Tbsp. fresh parsley ½ C. sliced mushrooms 3 Tbsp. chopped pimento 1 to ½ lbs. bilmar turkey Directions 1. Cook noodles in 3 qts. boiling water w/ 1 Tbsp. salt for 5 minutes, stirring occasionally. Drain. 1. In the same pan, warm milk and butter or margarine. Add flavor packets, tomato paste, parsley, mushrooms, pimento, and turkey (or ham). Stir briefly over low heat and add noodles. Toss to cover noodles with sauce. Sprinkle with parmesan cheese if desired. Tetrazzini – ver 2 Ingredients 1 lb. Marsh Spaghetti ½ C. milk 1 can mushroom soup 1 C. celery 3 Tbsp. margarine 2-3 Tbsp. parsley ½ C. sliced mushrooms 3 Tbsp. pimento 1 to 1.5 lbs. bilmar turkey 4-6 oz. parmesan cheese Directions 1. Cook & drain noodles. 1. Sautee celery in margarine until soft. Add milk, mushroom soup, and heat. 1. Add parsley, sliced mushrooms, and pimento. 61 1. Mix noodles, turkey, and sauce with 2/3 of the cheese. Pour into baking dish. 1. Sprinkle w/ remaining parmesan. 1. Bake at 350 F for 20-25 minutes. Vegetable Lasagna Roll-ups Ingredients 6 whole wheat lasagna noodles, cooked al dente* and drained 1 C. low-fat ricotta cheese 1/2 C. part-skim mozzarella cheese, shredded and divided 2 Tbsp. freshly grated Parmesan cheese 1 egg white, slightly beaten 1 Tsp., dried parsley 1/2 Tsp., dried basil Freshly cracked pepper, to taste 1 ½ Tsp., olive oil 2 cloves garlic, sliced 1/2 C. red pepper, diced 1/2 C. zucchini, diced 1/2 C. mushrooms, sliced 1 C. fresh spinach, chopped Cooking spray 1 ½ C. tomato sauce Directions 1. Preheat the oven to 400°F Combine ricotta, ¼ C. mozzarella, Parmesan, egg white, parsley, basil and pepper. Refrigerate until ready to use. 1. Heat a nonstick skillet to medium-high heat. Add oil. Sauté garlic for 1 minute, Add red pepper, zucchini and mushrooms; sauté for 3 minutes. Add spinach and sauté just until spinach is wilted, Allow the vegetable mixture to cool, drain well and then combine with cheese mixture. 1. Distribute the cheese and vegetable mixture on the noodles, Roll up the noodles. Spray a glass baking dish with cooking spray. Place the lasagna rolls in the dish. Pour ¼ C. of tomato sauce over each one. Cover and cook for 20 minutes. Remove the cover, garnish with remaining mozzarella cheese and bake an additional 510 minutes. Serves 6. 62 International Aloo Palak Ingredients 3 C. chopped spinach 2 large onions, chopped 2 potatoes, boiled and peeled 1 tomato, grated 2 green chilies 1" piece ginger 1 Tsp. lemon juice ½ Tsp. wheat flour 1 Tsp. red chili powder 1 Tsp. cinnamon-clove powder ¼ Tsp. turmeric powder ½ Tsp. cumin seeds 2 pinches asafetida ½ Tsp. garam masala ½ Tbsp. butter 4 Tbsp. ghee Salt to taste Directions Put the washed spinach in a pan, add very little water and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixie, add green chili and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes. Add all the dry masalas and fry till ghee separates. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot. Baba Ganoush – Internet Ingredients 1 eggplant 1/4 C. lemon juice 1/4 C. tahini 2 Tbsp. sesame seeds 2 cloves garlic, minced salt and pepper to taste 1 ½ Tbsp. olive oil Directions Preheat oven to 400 °F (200 °C). Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving. Biryani Ingredients 4 Tbsp. vegetable oil 4 small potatoes, peeled and halved 1 (2 inch) piece cinnamon stick 3 pounds boneless, skinless chicken pieces cut into chunks 63 2 large onions, finely chopped 2 cloves garlic, minced 1 Tbsp. minced fresh ginger root 1/2 Tsp. chili powder 1/2 Tsp. ground black pepper 1/2 Tsp. ground turmeric 1 Tsp. ground cumin 1 Tsp. salt 2 medium tomatoes, peeled and chopped 2 Tbsp. plain yogurt 2 Tbsp. chopped fresh mint leaves 1/2 Tsp. ground cardamom 2 ½ Tbsp. vegetable oil 1 large onion, diced 1 pinch powdered saffron 5 pods cardamom 3 whole cloves 1 (1 inch) piece cinnamon stick 1/2 Tsp. ground ginger 1 pound basmati rice 4 C. chicken stock 1 ½ Tsp. salt Directions 1. In a large skillet, in 2 Tbsp. vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 Tbsp. oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. 1. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy. 1. Wash rice well and drain in colander for at least 30 minutes. 1. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices. 1. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish. Chana Masala Ingredients 200 g chickpeas 50 g cooking oil 120 g red onions, chopped 2 tomatoes, chopped 20 g Chana Masala 1 Tsp. salt 800 mL water ½ Tsp. baking soda Directions In large pan heat cooking oil. Fry red onions until golden brown. Add tomatoes and stir. Add chana masala, salt, and chickpeas. Stir for 5 min. Add water. Add baking soda. Bring to a boil and cover. Simmer for 40 min on low heat. Chicken Tikka Masala, Radhika Ingredients 4 long skewers boneless, skinless chicken breasts, cut into bite-sized pieces Sauce: 1 Tbsp. butter 64 Marinade: 1 cup yogurt 1 Tbsp. lemon juice 2 Tsp. ground cumin 1 Tsp. ground cinnamon 2 Tsp. cayenne pepper 2 Tsp. ground black pepper 1 Tbsp. fresh minced garlic 4 Tsp. salt (or to taste) 1/4 cup cilantro, chopped 1 clove garlic, minced 1 jalapeno pepper, chopped 2 Tsp. ground cumin 2 Tsp. paprika 3 Tsp. salt (or to taste) 1 8-oz can tomato sauce 1 cup heavy cream Directions 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. In a large bowl, combine chicken and marinade ingredients and refrigerate for 1 hour. Pre-heat a grill on high heat and lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill chicken until juices run clear (around 5 min on each side). Melt butter in a large heavy skillet on medium heat. Sauté garlic and jalapeno for 1 min, then season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens (about 20 min). Add grilled chicken and simmer for 10 min. Transfer to serving platter and garnish with fresh cilantro. Enjoy your favorite Indian dish at home! Ghee (clarified butter) 15. To make 1 C. of clarified butter you'll need 1¼ C. of butter. (You will lose approximately 25% of the original butter's total volume when clarifying.) 16. Place butter in a saucepan over a very low heat. Let the butter melt slowly, do not stir the butter while it is melting. 17. As the butter melts, it will separate into three layers. The top layer is a thin layer of foam, the middle layer contains the bulk of the liquid (weighing in at about 80% of the total), and the bottom layer is where the water and most of the milk solids are. This natural separation is what makes clarifying possible. 18. Skim the foam off the surface of the butter, discard the foam. Be cautious to avoid dipping the ladle into the butterfat while skimming, as the fat should remain intact. 19. At this point, there are two possible methods for removing the butterfat from the water on the bottom of the pan. The method we chose to illustrate is to decant the fat from the water. Carefully and slowly pour the fat into another container. You can see the water underneath the clear yellow butterfat. If you notice any of the water slipping into the fat, you may need to re-decant your new batch of clarified butter. If there is any water in the clarified butter, and you try adding it to a hot pan, the water will immediately boil when it hits the pan, causing the hot clarified butter to splatter out of the pan and potentially burning the cook. 20. An alternate method for separating the fat from the water is to use a ladle and skim the fat up and out of the pan, making sure not to let any of the water get into the ladle. 21. Pour your newly clarified butter to a separate container, and discard the water and small amount of remaining milk fat. 22. If the clarified butter sits for a moment, you might notice more foam float to the top; use a spoon to remove this last bit of foam. Hummus, Spinach Ingredients 1 can garbanzo beans/chickpeas (15 oz.), drained 3 Tbsp. lemon juice 65 1/2 C. fresh spinach, chopped 1/4 C. tahini 2 Tbsp. garlic 2 Tbsp. olive oil 1/4 Tsp. kosher salt Directions 1. In a food processor, process beans, garlic, spinach and olive oil. Add lemon and salt and blend. If spinach hummus is too thick, add 1 Tbsp. water until desired consistency. Hummus should be smooth and creamy. 1. Spinach hummus can be made up to two days in advance. Store in airtight container in the refrigerator. It can be served hot or cold. Serve with pita bread, pita chips, or fresh veggies. Hummus, Sundried Tomatoes Ingredients 1 can garbano beans/chickpeas (15 oz.), drained 3 Tbsp. sun dried tomatoes in oil 2 Tbsp. roasted garlic 2 Tsp. parsley 2 Tbsp. olive oil 2 Tbsp. lemon juice Directions 1. In a food processor, combine all ingredients and process until smooth and creamy. If too thick, add 1 Tbsp. water until desired consistency. 1. Serve immediately with hot pita bread, veggies, or pita chips. Store in an airtight container. Roasted red pepper hummus can be made up to two days in advance. Hummus, Sweet Potato Ingredients 2 small or 1 very large sweet potato, cooked, skin removed, and cut into chunks 1 can chickpeas, drained, but with the liquid reserved 1 1/2 Tsp. sesame oil 5 Tbsp. tahini 1 Tsp. curry powder 1/2 Tsp. salt Black pepper to taste Water Paprika Directions 1. Place sweet potatoes in the processor. 1. Optional step: warm up your beans. This really isn’t necessary for great hummus, but guess what? It’s a really, really good trick of the trade. Either microwave your chickpeas for 1 minute (OK, for the record, I don’t much like microwave cooking, but I don’t think it’s going to murder any of us if we do it once upon a hummus), or pour the chickpeas and their canning liquid into a little saucepot and get them warm. Drain them after, but reserve the liquid. That’s it — not a lot of effort for a step that will really improve your hummus. 1. Place chickpeas (warm or not) into the processor along with the sesame oil, tahini, curry, salt and pepper. Run the processor. Take 1/2 cup (this should be all that’s left) of the canning liquid from the beans (it’s got starch in it, which will help make the hummus super delicious) and drizzle it into the processor to help create the perfect texture. 1. If you run out of liquid but the hummus needs to be thinner (this, by the way, should happen — all in all, I needed about 3/4 c. liquid for my batch) start drizzling in regular old water. Stop now and then to scrape the bowl. When the consistency is even, smooth, and thick but not pasty, you’re done. 1. Sprinkle hummus with paprika, and serve. Hummus, Roasted Red Peppers Ingredients 66 1 can of chick peas/garbanzo beans (15 oz.) 1/3 C. tahini 1/4 C. lemon juice 2 Tbsp. olive oil 2 garlic cloves, crushed 1/2 C. -3/4 C. roasted red peppers (depending on taste) Directions 1. In a food processor, combine beans, tahini, lemon juice and olive. Process until smooth. Add red peppers and garlic until desired consistency. 1. Garnish with parsley. Serve warm with hot pita bread or toasted pita chips. 1. Roasted red pepper hummus can be made up to two days in advance and stored in an airtight container in the refrigerator. Heat up in microwave or on stovetop to serve. Indian Saffron Rice – Internet Ingredients 1/8 Tsp. powdered saffron 2 C. boiling water, divided 2 Tbsp. butter 1 C. uncooked long-grain white rice, not rinsed 1 Tsp. salt Directions 1. Steep the saffron in ½ C. boiling water. 1. In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice. 1. Quickly pour in the remaining 1 ½ C. boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking. Indian Skillet Black Eyed Peas Ingredients 2 Tbsp. vegetable oil 1 C. chopped onions 1 clove garlic, minced 1 Tbsp. minced fresh ginger 1/4 Tsp. cayenne 1/4 Tsp. ground cinnamon 1/4 Tsp. ground cardamom 1/4 Tsp. ground coriander 1 Tsp. salt 1 Tsp. tamarind concentrate, dissolved in 1 C. warm water 3 C. cooked black-eyed peas (equal to two 16 oz. cans, rinsed and drained) 1/2 C. chopped fresh tomatoes 2 C. rinsed and chopped fresh spinach Directions 1. Heat the oil over medium-high heat in a large skillet or nonreactive saucepan. Add the onions and garlic and sauté on medium-high heat until the onions are soft and beginning to brown, about 10 minutes. 1. Add the ginger, cayenne, cinnamon, cardamom, coriander, and salt and mix well. Stir in the water and tamarind and black eyed peas, cover, and simmer for about 10 minutes. 1. Add the tomatoes and spinach and cook just until the spinach wilts, about 1 minute. Serve immediately. Kesar Pulao Ingredients 1 C. long grain (basmati) Rice 1 C. Sugar (or according to taste) 3-4 Cardamom (green elaichi, split & crushed) 1 Tsp. Raisins 1.5 Tbsp. Mixed Dry fruits (Pista, cashewnut, almond)chopped 67 Few strands of Saffron (kesar) 4 cloves Pinch of saffron dissolved in 2 Tsp. warm water 2 Tbsp. pure ghee 1 Tbsp. mustard seeds Directions Wash soak and drain rice. Bring water to boil and add the rice and simmer the flame. When rice is half done add sugar (dissolved in little water) and ghee. When fully done add the saffron, cardamom, cloves and half of the dry fruit. Stir gently and cover for 10 minutes. Garnish it with remaining dry fruit and silver paper. Serve the kesar pulao fresh and hot. Mughlai Biryani Ingredients For the meat: 1kg lamb/ chicken cut into 2" pieces (if using chicken, use breast or thigh fillet) 4 large onions sliced thin 2 Tsp. garlic paste 2 Tsp. ginger paste 1/2 C. almonds 6 Tbsp. ghee/ vegetable/ canola/ sunflower cooking oil 1" stick of cinnamon 5 cloves 3 pods cardamom 8 peppercorns 1 Tsp. coriander powder 1 Tsp. cumin powder 1 Tsp. garam masala 1 C. yoghurt Juice of 1 lime 1 C. chicken/ beef stock 2 Tbsp. finely chopped coriander leaves 2 Tbsp. finely chopped mint leaves Salt to taste For the rice: 2 C. Basmati rice Hot water Salt to taste Directions 1. Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins! 1. Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor. 1. Wash the rice in a sieve and add enough water to fully cover the rice - at least 4" over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside. 1. Heat 3 Tbsp. of oil in a pan and fry 2 of the onions till caramelized - golden brown. Drain and keep aside on paper towels for later use. 1. Heat 3 Tbsp. of oil in another pan and add the whole spices - cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker. 1. Add the 2 remaining onions and fry till they are translucent. 1. Add the ginger-garlic-almond paste and fry for 2-3 minutes. 1. Add all the spice powders - coriander, cumin and garam masala and mix well. 1. Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink color). 1. Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well. 1. Cover the pot and allow to cook till the meat is tender. 1. Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramelized onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminum foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string. 1. Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes. 68 1. Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers. 1. While Mughlai Biryani tastes great by itself, add a raita like Chatpata Channa Raita (chickpeas in hot-sour yoghurt)and you're really in business! Pan-Steamed Bok Choy with Soy Sauce and Ginger – Internet Ingredients 4 small bunches bok choy 2 Tbsp. unsalted butter 1 Tbsp. minced fresh ginger 1 Tbsp. soy sauce Directions 1. Rinse the bok choy well under cold water, making sure to remove all the sand and dirt from between the leaves, and dry it well. Cut the leaves off the stems, and cut the stems into slices. Roughly chop the leaves. 1. Heat the butter in a sauté pan over medium-high heat. When it melts, add the bok choy stems, ginger and soy and a sprinkling of pepper. Stir, then cover. Cook until the stems begin to turn tender, about 3 minutes. 1. Add the bok choy leaves. Stir and cover. Cook until the leaves are barely tender and bright green, about 5 more minutes. Add salt and pepper to taste. Rajma Ingredients 2 C. Red kidney beans Salt To taste 1 Pinch Turmeric powder 1 Onions, chopped 5 Garlic cloves, chopped 1 inch Ginger, chopped 3 Green chilies, chopped 3 Tomatoes, chopped 1/2 Tsp. Coriander powder 1 Tsp. Red chili powder 1/2 Tsp. Garam masala 2 Tbsp. Oil Handful Coriander leaves Directions 1. Soak rajma overnight. Wash and pressure cook the rajma. Keep aside. 1. Heat oil in a pan, add ginger, garlic and chilies. Fry until they turn brown. 1. Add onions and tomatoes. Cook until masala separates from oil. 1. Add salt, turmeric powder and mix well. 1. Add the boiled rajma, red chili powder, coriander powder, garam masala and stir. 1. Simmer the flame and cook until a thick gravy is formed. 1. Remove from fire. Garnish rajma with coriander leaves and serve hot with chapatis or rice. Spanakopita (Greek Spinach Pie) – Internet Ingredients 3 Tbsp. olive oil 1 large onion, chopped 1 bunch green onions, chopped 2 cloves garlic, minced 2 pounds spinach, rinsed and chopped 1/2 C. chopped fresh parsley 2 eggs, lightly beaten 1/2 C. ricotta cheese 1 C. crumbled feta cheese 8 sheets phyllo dough 1/4 C. olive oil Directions 1. Preheat oven to 350 °F (175 °C). Lightly oil a 9x9 inch square baking pan. 69 1. Heat 3 Tbsp. olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. 1. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. 1. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot. Sukhi Channa Dal Ingredients 1 cup channa dal (split brown chick peas) 1 cup onions, thinly sliced 1 Tbsp. fenugreek leaves, finely chopped 1" stick cinnamon 2 to 3 cardamoms 2 cloves 1 bayleaf 1 Tsp. cumin seeds ½ Tsp. turmeric powder ½ Tsp. pepper powder Salt to taste ½ Tsp. sugar 1 Tsp. lemon juice 2 Tbsp. ghee Directions 1. 1. 1. 1. 1. 1. Heat ghee in a heavy saucepan. Add all spices, broken coarsely, and cumin seeds. Allow to splutter, add onions. Stir fry till light brown. Add dal, lemon juice, masalas and fenugreek leaves. Stir gently. Take care not to mash up dal too much. Serve hot. Tzatziki Ingredients 10 oz. Greek Yogurt 4-10 garlic cloves ½ C. grated cucumber 1 Tbsp. extra virgin olive oil 2 Tsp. lemon juice Directions Mix all together. 70 Desserts 14 “Carat” Cake Ingredients 2 C. sifted flour 2 Tsp. baking powder 1.5 Tsp. baking soda 2 Tsp. cinnamon 1 Tsp. salt 2 C. sugar 1.5 C. vegetable oil 4 eggs 2 C. grated carrots 1 can (8.75 oz.) crushed pineapple, drained ½ C. chopped pecans or walnuts ½ C. butter 8 oz. cream cheese, softened 1 Tsp. vanilla Powdered sugar Milk Directions 1. Sift together flour, baking powder, baking soda, salt, and cinnamon into large mixer bowl. Stir in sugar. Beat or mix in oil & eggs and mix well. Stir in carrots, pineapple, and nuts and blend. 1. Pour mix into 3 greased and floured 9 inch round layer cake pans. Bake in preheated 350 F for 35-40 min. Cake will be dark brown. Cool on rack 5 min, then turn out onto wire racks to cool. 1. For frosting, beat together butter and cream cheese. Gradually beat in vanilla. Pound powdered sugar until smooth – if needed, beat in a little milk to make frosting spreading consistency. Aunt Ethel’s Coconut Cookies Ingredients ½ C. butter 1 C. flour 1.5 C. brown sugar 1 Tsp. vanilla 1 C. pecans ½ Tsp. salt 1.5 C. coconut 2 eggs 2 Tbsp. flour Directions 1. Mix butter, flour, and ½ C. brown sugar, and pat into 8x13” pan. Bake for 10 min at 375 F. 1. Mix rest of ingredients and pour over first mixture. 1. Bake in oven for 20 min at 375 F. Baked Apples – Internet Ingredients 1 Red Cooking Apple 1 Brown Sugar 1 Cinnamon 1 Butter Vanilla Ice Cream Directions 1. Remove the core from each apple leaving a bottom in each apple. 1. Make a mixture of the brown sugar and butter. 1. Fill each apple with the mixture. 1. Pre-heat oven to 325F. 1. Bake apples on a rimmed cookie sheet for 45-60 minutes or until apples are done. 1. Sprinkle each apple with cinnamon and serve. 71 1. For microwave, cook for 5-10 minutes Baker's Chocolate Brownies Ingredients 4 sq. Bakers unsweetened chocolate 1 ½ stick butter 2 C. sugar 3 eggs 1 Tsp. vanilla 1 C. all purpose flour 1 C. chopped nuts Directions 1. Melt chocolate and butter stir until is completely melted. Stir sugar into the melted chocolate until well blended. Stir eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13 x 9 inch pan. 1. Bake at 350 °For 35 to 40 minutes or until wooden pick inserted in center comes out almost clean (Do not overbake). Cool in pan; cut into squares. Makes 24 squares. Balsamic Berries Delight Ingredients 4 C. assorted berries, rinsed 2 Tbsp. Monari Federzoni Balsamic Vinegar 8 oz. mascarpone cheese 2 Tbsp. heavy cream 2 Tbsp. honey Directions 1. Divide berries among six individual dessert dishes or wine glasses. Sprinkle each with 1 Tsp. of balsamic vinegar. 1. Stir together mascarpone cheese and cream. Spoon cheese mixture evenly over berries. 1. Drizzle 1 Tsp. honey over each serving. Serves 6. Banana Nut Bread Ingredients 1/3 cup shortening ½ cup sugar 2 eggs 1 ¾ cup flour 1 teaspoon baking powder ½ teaspoon baking soda ½ salt 1 cup mashed bananas ½ cup chopped walnuts Directions Preheat oven to 350 F. Cream together shortening and sugar. Add eggs. Sift together dry ingredients Combine all together. Pour into pan. Bake 45-50 minutes. Remove and cool. 72 Banana Sour Cream Loaf Ingredients 2/3 C. Butter 1 ½ C. Bananas (mashed) 1 C. Walnuts (chopped) 2 3/4 C. Flour 1 1/3 C. Sugar 2 Eggs 1 Tsp. Baking Powder 1 Tsp. Baking Soda 1/2 Tsp. Salt 1/2 C. Sour Cream Directions 1. Mix butter and sugar till softened 1. Combine bananas and eggs and mix them until well mixed. 1. Sprinkle dry ingredients. 1. Combine alternately with sour cream to banana mixture. 1. Stir only so that it mixes enough. 1. Stir in walnuts. 1. Lubricate and flour a loaf pan. 1. Bake it in the lubricated oven at 350 for 1 hour and more 15 minutes. 1. Let it sit overnight before cutting to improve loaf. Basic Pie Crust – Dorothy Gilmour Ingredients 1 1/3 C. all-purpose flour 1/2 C. Crisco vegetable shortening, plain or butter-flavored (see Cook’s Note) 1/2 Tsp. kosher or coarse salt 3 Tbsp. ice water Directions 1. Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be “heavy”, not light and flaky. 1. Once mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic, and refrigerate at least 30 minutes. 1. Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but malleable. 1. Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.) Makes 1 (9-inch) pie crust. Recipe can be doubled for a two-crust pie. Various Pie Assembly Directions: 1. For Baked Pie Crust (also referred to as Baking Blind): Place rolled-out pastry in pie plate, gently press against bottom and sides of pan. Trim overhanging edge of pastry about 1-inch from the pie plate’s edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute the edge. Prick crust thoroughly on the bottom and sides with the tines of a fork to help prevent the dough from blistering and “puffing up” as it bakes. Or, you can line the unbaked pastry shell with foil or parchment paper, fill with dried beans or rice, clean pebbles (a French practice) or specialty pie weights made of metal or ceramic. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to brown evenly. Bake at 425*F (220*C) for about 15 to 18 minutes, or until light golden brown. Cool before filling. Proceed with recipe’s directions. 73 1. For Unbaked One-Crust Pie Shell: Place rolled-out pastry in pie plate, gently press against bottom and sides of pan. Trim overhanging edge of pastry about 1-inch from the pie plate’s edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute the edge. (Do not prick the crust before filling or it will seep under the crust during baking.) Refrigerate while preparing filling. Pour filling in chilled pie shell and proceed with recipe directions for baking. 1. Additional Pastry Tips for Success: For pumpkin and custard pies, brush beaten egg over unbaked pastry shell before filling. This helps prevent the crust from becoming soggy. Biscoff Dessert Ingredients 250 gram mascarpone (= one box) 3 eggs 75 gram crystal sugar 15 Speculoos (Biscoff cookies) Directions 1. Crush cookies so that they are reduced to a powder. 2. Take the yellow from the eggs and mix with the sugar. You need to mix it till it becomes a little bit white and creamy (with a whisk for example). Add to the mix the mascarpone and mix again. On the side whip egg whites to a soft peak. Then incorporate the egg whites in your mix very delicately and little bit by little bit. 3. Take a glass and put a thin layer of speculoos, a layer of mousse, layer of speculoos, layer of mousse. 4. Put it in the fridge for 45minutes. If you leave it longer it will be even better! Bourbon Balls Ingredients 2 boxes vanilla wafers 1 C. powdered sugar ½ C. Bourbon 3 Tbsp. Kayro Syrup Crushed walnuts Directions 1. Crush vanilla wafers. Mix all together. 1. Roll into balls in more powdered sugar. Let stand for 1 hr, then put in glass container, and place in fridge. Checkerboard Cake Recipe – Internet Ingredients 3 oz. bittersweet chocolate, chopped (90 g) 2 Tbsp. unsweetened cocoa powder (25 mL) 3-1/4 C. all-purpose flour (800 mL) 1 Tbsp. baking powder (15 mL) 3/4 Tsp. baking soda (4 mL) 1-1/4 C. butter, softened (300 mL) 2-1/4 C. granulated sugar (550 mL) 5 eggs 2 Tsp. vanilla (10 mL) 1-1/2 C. buttermilk (375 mL) Ganache 10 oz. bittersweet or semisweet chocolate, chopped (300 g) 1 C. whipping cream (250 mL) 1/3 C. sour cream or butter, softened (75 mL) Directions 1. Grease sides of three 9-inch (1.5 L) round cake pans; set 2 aside. Using remaining cake pan as template, trace three 9-inch (23 cm) circles on parchment or waxed paper; cut out. Draw 6-inch (15 cm) circle, centered, on 74 1. 1. 1. 1. 1. 1. each cutout; draw 3-inch (8 cm) circle, centered, on each cutout. Line bottom of each pan with 1 paper circle, pencil side down. In large heatproof bowl set over hot (not boiling) water, melt chocolate. Stir in cocoa powder. Let cool to room temperature. In separate bowl, combine flour, baking powder and baking soda. Set aside. In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Stir 3 C. (750 mL) of the batter into melted chocolate. Spoon white and chocolate batters into separate large piping bags. (Or spoon into 2 large resealable plastic bags and cut 1-inch/2.5 cm hole in 1 corner of each.) Pipe white batter to fill outer ring of each of 2 of the pans. Pipe chocolate batter over middle ring, then white batter over inner ring. In third pan, pipe chocolate batter over outer ring, white over middle ring and chocolate over inner ring. Repeat with any remaining batter, piping over rings to make even layers, if necessary. Bake in centre of 350 F (180 C) oven until cake tester inserted in centre comes out clean, 25 to 30 minutes. Let cool in pans on rack for 10 minutes. Turn out onto rack; let cool completely. (Make-ahead: Wrap individually in plastic wrap and store at room temperature for up to 1 day or freeze in airtight container for up to 2 weeks.) Ganache Place chocolate in bowl. In saucepan, heat whipping cream over medium heat just until steaming. Pour over chocolate, whisking just until melted. Stir in sour cream until smooth. Refrigerate until thickened but still spreadable, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 1 week or freeze for up to 2 weeks; let thaw in refrigerator for 12 hours. Let stand at room temperature for about 1 hour or until spreadable.) Whisk just until color lightens. Using serrated knife, trim tops of cake layers to make level, if necessary. Starting with 1 of the cake layers with white outer ring, spread with ½ C. (125 mL) of the ganache. Top with cake layer with chocolate outer ring; spread with another ½ C. (125 mL) of the ganache. Top with remaining cake layer. Cover top and side with remaining ganache. (Make-ahead: Refrigerate in airtight container for up to 1 day. Let come to room temperature before serving.) Yield: 12 servings Cheesecake Bars Ingredients 1 box Duncan Hines Butter Cake mix 1 Stick of butter 1 egg 1 package (8 oz.) cream cheese, softened 2 eggs 1 box powdered sugar Directions 1. Combine cake mix, butter, and 1 egg and crumble into greased 13x9-inch baking pan and press down. 1. Mix cream cheese, 2 eggs, and powdered sugar with electric mixer until smooth. Spread over crust. 1. Bake 40 minutes at 350 F. Cheesecake Cookie Cup Ingredients 12 pieces NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough 1 pkg (8 oz.) cream cheese, softened 1/2 C. NESTLÉ CARNATION Sweetened Condensed Milk 1 large egg 1 Tsp. vanilla extract 1 can (21 oz.) cherry pie filling Directions PREHEAT oven to 325°F Paper-line 12 muffin cup. PLACE one piece of cookie dough in each muffin cup. 75 BAKE for 10 to 12 minutes or until cookie has spread to edge of cup. BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 Tbsp. cream cheese mixture over each cookie in cup. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack Top with pie filling Refrigerate for 1 hour Makes 12 servings Chocolate Chip Cookies Ingredients 1 C. butter or marg. 1 C. gran. sugar ½ C. brown sugar 2 eggs 1 Tsp. vanilla 2 ¼ C. flour(or a little more) ½ Tsp. baking soda ½ Tsp. baking powder 1 Tsp. salt 12 oz.choc. chips 1 C. chopped nuts (optional) Directions 1. Cream together butter, sugar and van. until, light and fluffy. Beat in eggs. Sift together flour, soda, salt and gradually add to creamed mixture. 1. Mix well. Fold in choc. chips and nuts. 1. Drop by Tsp. onto greased cookie sheet. 1. Bake at 375 °F. for 10 min. or till light brown. Makes a soft cookie. Makes around 5 doz.cookies. Chocolate Chocolate Pudding Cake with Chocolate Ganache – Internet Ingredients Cake 8 eggs 1 C. plus 2 Tbsp. granulated sugar 1/3 C. unsweetened cocoa powder 1 C. bleached all-purpose flour 1 Tsp. baking powder 2 Tbsp. unsalted butter 3/4 C. Grand Marnier or other orange-flavored liqueur Ganache 2 C. heavy cream 1/2 pound semisweet chocolate squares, chopped Pudding 4 C. heavy cream ½ C. cornstarch 1 C. granulated sugar 5 ounces semisweet chocolate chips 2 Tsp. pure vanilla extract Garnish / Decoration 11 ounces semisweet chocolate chips confectioners’ sugar Directions 1. Preheat the oven to 350 °F. Cake 1. Put the eggs and 1 C. of the sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick and has tripled in volume, about 8 minutes, using the mixer. 1. Sift the cocoa, flour and baking powder together in another large mixing bowl. Add the egg mixture and fold to mix thoroughly so the mixture is smooth. 76 1. Grease two 9-x-2-inch round cake pans with the butter. Sprinkle each with a Tbsp. of the remaining sugar. 1. 1. 1. 1. 1. 1. 1. Pour the cake batter evenly into the pans and bake until the cakes spring back when touched, about 25 minutes. Let cool for about two minutes. Using a thin knife, loosen the edges of the cakes, then flip onto a wire rack. Let cool completely. Pudding Combine ½ C. of the cream with the cornstarch in a small bowl and stir to make a paste. Combine the paste with the remaining 3 ½ C. cream, the sugar, the chocolate chips and the vanilla in a large nonstick saucepan. Using a wire whisk, stir the mixture until it is well blended. Put the saucepan over medium-low heat and whisk constantly until the chocolate melts thoroughly. Cook the mixture, stirring often, until it becomes very thick, like pudding, about 25 minutes. Pour the mixture into a bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming. Let cool to room temperature. Assembly Line a baking pan with parchment or waxed paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. Brush the tops of three layers each with ¼ C. of the Grand Marnier. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 1 ½ C. of the pudding evenly on top of the layer. Top with a second layer of cake. Spread 1 ½ C. of pudding evenly over it. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides. Chill for 2 hours. Ganache Combine the cream and chopped chocolate in a medium-size nonstick saucepan over medium heat. Stir until the chocolate is completely melted and the mixture is smooth. Remove from the heat and stir to cool, lifting the mixture out of the pot several times with a rubber spatula or wooden spoon until it cools slightly. It should be glossy and slightly thick. This is the tempering process. Tempering is a technique by which chocolate is stabilized through a melting and cooling process, thereby making it more malleable and glossy. Tempering chocolate isn't necessary for most recipes, but it is often done when the chocolate is used for icing a cake such as this one. Spoon the mixture onto the top of the chilled cake, allowing the overflow to drip down the sides. Cool slightly. Carefully remove the cake from the wire rack. Chill for at least 6 hours. Garnish Melt the semisweet chocolate chips in a stainless-steel bowl set over simmering water. Stir until the chocolate has melted and is smooth. Line a baking sheet with parchment or waxed paper. Pour the chocolate onto the baking sheet and spread evenly. Let cool, then chill until it sets. Break the chocolate into pieces, like brittle. Mound the pieces on top of the cake, sticking them in at various angles. Sprinkle with confectioners sugar. Slice and serve. Makes one 9-inch layer cake, 10 servings Chocolate Covered Cookies Ingredients 1.5 C. flour ½ C. cocoa ¼ Tsp. salt ¼ Tsp. baking powder ½ Tsp. baking soda ½ C. butter or margarine, softened 1 C. sugar 1 egg 1.5 Tsp. vanilla Maraschino Cherries 1 package (6 oz.) of semisweet chocolate chips ½ C. condensed milk 1.5 Tsp. cherry juice Directions 1. Preheat oven to 350 F. 1. In first bowl combine flour, cocoa, salt, baking powder, and baking soda. 1. In second bowl cream butter or margarine and sugar. Beat in egg and vanilla. 1. Gradually add and mix dry ingredients bowl into wet ingredients. 77 1. Roll into 1 inch balls, place on ungreased cookie sheet, likely put a dent in the middle, and add a Maraschino Cherry. 1. In saucepan melt semi-sweet chocolate, condensed milk, and cherry juice. 1. Top cherries with sauce. Not too much, but not enough to cover the cherry. 1. Bake for 8-10 minutes at 350 F. Chocolate Fudge Ingredients ½ lb. Velveeta Cheese 1 C. butter (2 sticks) 1 Tsp. pure vanilla extract 1 C. chopped nuts 1 16-oz boxes confectioners’ sugar ½ C. cocoa Directions 1. Spray lightly the bottom of a 9x9x2 in square pan w/ a nonstick spray. 1. In a saucepan over medium heat, melt cheese and butter together, stirring constantly until smooth. Remove from heat. Add vanilla and nuts. 1. In a large bowl, sift together sugar and cocoa. Pour cheese mixture into sugar-cocoa mix, and stir until completely mixed. 1. Candy will be very stiff. Remove from bowl and press firmly into pan. 1. Pat top of candy w/ paper towel to remove excess oil. Refrigerate until firm. Chocolate Kahlua Cake – Internet Ingredients 3 eggs, separated 3/4 C. granulated sugar 1/2 C. butter 1 C. light brown sugar, packed 2 ¼ C. all-purpose flour 1/2 C. unsweetened cocoa powder 1 ½ Tsp. baking soda 3/4 C. cold coffee 3/4 C. Kahlua liqueur Icing 6 Tbsp. butter 1 (16 oz.) pkg. confectioners’ sugar, sifted 3 Tbsp. unsweetened cocoa 3 Tbsp. Kahlua liqueur 2-3 Tbsp. hot coffee chocolate (for shaving; optional) Directions 1. Grease and flour two 9-inch cake pans. 1. Preheat oven to 350 °F. (325 F for dark pans). 1. Beat egg whites until frothy; then add sugar and beat until stiff peaks form; set aside. 1. Cream butter and brown sugar until fluffy; add egg yolks one at a time, beating after each addition. 1. Sift flour, cocoa, and baking powder together in a separate bowl; add to creamed mixture alternatively with coffee and Kahlua, blending well. 1. Fold egg whites into batter. 1. Pour batter into prepared pans. 1. Bake in a preheated oven for 30-35 minutes or until done; cool 10 minutes; invert on wire rack; remove pans. 1. Cool completely before frosting. 1. To prepare frosting, cream butter and confectioners sugar in a large bowl. 1. Add cocoa, Kahlua, and coffee, beating until smooth. 1. Spread frosting on cake; garnish cake with shaved chocolate, if desired. 78 Cookie-wiches Ingredients 1 tub (12 oz.) Cool Whip topping, thawed 40 assorted cookies Garnish (sprinkles, chocolate chips, nuts, toasted coconut, assorted candies) Directions 1. Spread whipped topping about 3/4 inch thick on 1 cookie. Place another cookie lightly on top. Roll or lightly press edges in garnish. 1. Freeze about 4 hours, or until firm. Wrap and store individually in freezer for up to 2 weeks. Cranberry Nut Bark Ingredients 1 pound white candy coating, coarsley chopped 1 cup dried cranberries 1 cup coarsely chopped pistachios, toasted (or macadamia nuts) Directions 1. In a large microwave-safe bowl, melt candy coating at 70% power for 1 minute; stir. Microwave at 30second intervals, stirring until smooth. Stir in cranberries and nuts. Spread onto waxed paper-lined baking sheet. 2. Refrigerate for 20 minutes. Break into small pieces; store in airtight containers. 3. http://allrecipes.com/Recipe/cranberry-nut-bark/detail.aspx Cranberry Jello shots Ingredients 6 oz. cranberry Jello 2 cup boiling water 1 cup cold water 1/2 cup vodka 1/6 peach Schnapps Directions Mix all and then refrigerate. Cream Semifreddo Italian Dessert Ingredients 3 eggs, separated 2 ¼ C. heavy cream, chilled 3/4 C. superfine sugar 7 ounces semisweet chocolate, chopped Directions 1. Stiffly whisk the egg whites in a grease-free bowl. Stiffly whip the cream in another bowl. 1. Beat the egg yolks with the sugar in a third bowl until pale and fluffy, then fold in the egg whites, followed by the whip cream. Mix very gently. 1. Line a mold with plastic wrap, sprinkle a layer of chocolate on the base and top with a layer of the cream mixture. 1. Continue making alternate layers until all the ingredients are used. Chill in the freezer overnight. 1. Turn out and remove the plastic wrap. 79 Serves 6 Crispy Chocolate Squares Ingredients 1 package (10.5 oz.) miniature marshmallows 1 C. peanut butter 1 C. (6 oz.) semi-sweet chocolate chips ½ C. butter or margarine 2 C. rice crispy cereal 1 C. salted peanuts Frosting 1 C. (6 oz.) semi-sweet chocolate chips ¼ C. butter or margarine ¼ C. milk 2 C. confectioner’s sugar 1 Tsp. vanilla extract Directions 1. In large, microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips, and butter. Cover and microwave for 2-2.5 minutes. Stir until well blended (mixture will be lumpy). 1. Add cereal and peanuts and stir until well-coated. 1. Spread into a greased 13”x9”x2” pan. 1. For frosting, combine chocolate chips, butter, and milk in another microwave safe bowl. Cover and microwave for 1-1.5 min, or until melted. Mix well. 1. Add confectioner’s sugar and vanilla. Beat with mixer until smooth. 1. Spread over the cereal mixture. Cover and refrigerate for 2 hours, or until firm. Cut into squares. Dark Chocolate Candy Cane Crackles Recipe – Internet Ingredients 1 ¼ C. all-purpose flour 1/2 C. unsweetened cocoa powder, sifted 1/2 Tsp. baking soda 1/2 Tsp. salt 1/2 C. (1 stick) unsalted butter, softened 1/3 C. light brown sugar, firmly packed 1/3 C. granulated sugar 1 large egg 1 Tsp. pure vanilla extract 8 oz. candy canes / hard peppermint candies, finely crushed 4 oz. bittersweet chocolate, chopped into chip-size bits (For best chocolate flavor, look for good-quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70% cocoa solids.) Directions 1. Preheat oven to 350°F. Line a baking sheet with a silicon baking mat or lightly butter sheet. 1. Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine. 1. Combine butter and sugars in a medium bowl, cream together until light and fluffy. Scrape down the sides of bowl, add egg and vanilla; beat to combine. 1. With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated. 1. Shape dough into 1-in. balls. Place 3 in. apart on baking sheet and flatten slightly. Bake 10 to 12 min. 1. Remove sheet from oven and immediately use a metal spatula to neaten any edges where a piece of candy may have melted out. Let cookies cool for about 5 min. on sheet. Transfer to a wire cooling rack to cool completely. Yield: 48 cookies Death by Chocolate - Internet Ingredients 1-family size fudge brownie mix 1/4 to ½ C. Kahlua or coffee liquor* 8 (1.2 or 1.4 ounce) Skor or Heath candy bars 1-12 ounce container whipped topping) 80 3 (3.5 ounce) boxes Jello Chocolate Mousse** Directions 1. Bake brownies according to package directions, cool. Punch holes in brownies with fork, pour Kahlua* over brownies and set aside. 1. Make chocolate mousse according to package directions. Break candy bars into small pieces in food processor or by tapping them with a hammer right in the wrapper. (You can also buy the Heath pieces already chopped). 1. Crumble half of the soaked brownies and place in the bottom of a large glass dish. 1. Cover with half of the mousse, layer with half the candy, then half of the whipped topping. Repeat layers with the remaining ingredients. 1. Garnish with a few of the candy bits. Dough Ingredients 4 C. flour – level off 1.5 C. buttermilk ¾ Tsp. baking soda Pinch of salt 1 C. Crisco Directions 23. Mix Crisco w/ flour. 24. Pour in buttermilk (if too much milk-add extra flour; if too much flour-add extra milk). Consistency of dough is damp. 25. Flour a kitchen towel or sheet and pour out dough. Frangelico Chocolate Cake w/ Frosting – Internet Ingredients CAKE: 3 Eggs 3/4 c Granulated sugar ½c Butter 1 C. Lt. brown sugar; packed 2 ¼ C. All purpose flour ½c Unsweetened cocoa powder 1 ½ Tsp. Baking soda 3/4 c Strong cold coffee FROSTING: 6 tb Butter 1 lb Sifted powdered sugar 3 tb Unsweetened cocoa powder 3 tb Frangelico 2 tb Up to 3 T hot coffee Directions 1. Grease and flour two 9" cake pans. Preheat oven to 350 deg. 1. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. 1. Cream butter and brown sugar until fluffy. Beat in yolks one at a time. 1. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Frangelico; blend well. 1. Fold egg whites into batter. 1. Pour into prepared pans. Bake 30-35 min. or until done. Cool 10 min. 1. Invert on wire racks and remove pans. Cool before frosting. 1. FROSTING: Cream butter with sugar. Add everything else. and beat until smooth. 81 Ganache – Internet Ingredients 1 C. heavy cream 20 ounces semisweet chocolate 1/4 C. unsalted butter, softened 2 Tbsp. sugar Directions 1. Chop chocolate into small pieces & set aside. 1. Bring cream to a boil in a stainless steel or nonstick saucepan (do not use aluminum). 1. When cream comes to a boil, remove from heat and immediately beat in chocolate, butter and sugar. Stir until smooth. Set aside to cool completely. 1. Ganache can be made ahead and kept in the refrigerator until ready to use. Bring to room temp. before using. Hershey’s Mini Kiss Peanut Blossoms Ingredients ½ C. shortening ¾ C. Reese’s creamy peanut butter 1/3 C. granulated sugar 1/3 C. packed light brown sugar 1 egg 2 Tbsp. milk 1 Tsp. vanilla extract 1.5 C. all-purpose flour 1 Tsp. baking soda ½ Tsp. salt Additional granulated sugar 1.75 C. (10 oz. package) Hershey’s mini Kisses – semisweet or milk chocolate Directions 1. Heat oven to 375 F. 1. In large bowl, beat shortening and peanut butter until well blended. 1. Add granulated and brown sugar; beat until light and fluffy. Add egg, milk, vanilla, and beat well. 1. In separate bowl stir together flour, baking soda, and salt. Gradually add to peanut butter mixture. 1. Shape into 1-inch dough balls and roll in extra granulated sugar. Place on ungreased cookie sheet. 1. Bake 8-10 minutes or until lightly browned. Immediately place 3 mini Kisses on top of each cookie, pressing down slightly. Remove from cookie sheet to wire rack. Holiday Pumpkin Bread/Cake Ingredients 3 C. white sugar 3 1/3 C. flour 2 Tsp. baking soda 1.5 Tsp. salt 3 Tsp. cinnamon 3 Tsp. nutmeg 1 Tsp. cloves 2 C. pumpkin 1 C. oil 4 eggs 2/3 C. water Directions 1. Combine sugar, flour, baking soda, salt, cinnamon, nutmeg, and cloves. 1. In a separate bowl combine remaining ingredients. Add flour to mixture. Mix well. 1. Divide into 3 loaf pans or a bundt pan. 1. Bake at 350 F for 1 hour (loaves) or 1 hour and 20 minutes in a bundt pan. 82 Icing for cookies or pound cake, vanilla Ingredients 2 C. confectioners' sugar, sift before measuring 1 ½ Tbsp. butter, soft 1/2 Tsp. vanilla extract 1/4 Tsp. salt 3 to 4 Tsp. milk Directions 1. Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk or more confectioners' sugar. Spread icing or drizzle on warm cookies or pound cake. Jägerdoodles Ingredients Directions 1. Well dear, when a Snickerdoodle and a shot of Jagermeister fall in love..umm..uh, I'll tell you when you're older. 1. Now, this is not necessarily an easy sell of a cookie. When I told my mom that I made a Jäger-y cookie, she asked me twice if I really put Jäger in the cookies. The answer was yes both times. Hence the name, ma. (Don't hate me for teasing you. Remember, you love me very much.) 1. Here the doodles are all dressed up in sugar and anise. Yes, anise. It enhances the Jageriness. Brace yourselves..bold flavor straight ahead. These spicy morsels can trick the eye, but definitely not the nose. You can smell that licorice-y goodness a mile away. It was torture for cookie-taster Karli, who is no fan of black licorice. What Jägermeister blasphemy! 1. Want to make your own Drunken Snickerdoodles or Jägerdoodles? Here is a basic field guide: 1. Prepare your favorite Snickerdoodle dough, using Jägermeister in place of the vanilla extract and anise in place of cinnamon. Mint Ice Cream Pie – Internet Ingredients Chocolate Mint Fudge Filling 1/2 C. heavy whipping cream 3 Tbsp. light corn syrup 5 oz. semisweet chocolate, finely chopped 1-1/2 Tbsp. Creme de Menthe 1/2 Tsp. vanilla extract Chocolate Pie Shell 8 oz. semisweet chocolate, coarsely chopped 4 Tbsp. unsalted butter, cut into Tbsp. 1-1/2 Tbsp. Creme de Menthe 1 Tsp. vanilla extract 1 C. crisped rice cereal Mint Ice Cream Filling 2 pints high-quality vanilla ice cream, softened 3 Tbsp. Creme de Menthe Chocolate curls 4 parts semisweet chocolate Creme de Menthe Whipped Cream 1/2 C. heavy whipping cream 1-1/2 Tsp. granulated sugar 2 Tsp. Creme de menthe 1/2 Tsp. vanilla extract Directions 1. Soften the ice cream in the refrigerator for 30 minutes before using. Alternatively, place the ice cream 1 pint at a time in a microwave set at medium (50% power) for 20 second intervals until softened. 83 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. Chocolate Mint Fudge Filling: In a medium saucepan over medium heat, bring the cream and corn syrup to a gentle boil. Remove the panfrom the heat and add the chocolate. Let the mixture sit 1 to 2 minutes to melt the chocolate. Whisk until smooth. Stir in the Creme de Menthe and vanilla. Cover the surface of the filling with plastic wrap and cool the filling to room temperature. Chocolate Pie Shell: Line 10-inch pie plate with aluminum foil, leaving a 2-inch overhang around the entire edge of pie plate. Fold the overhang underneath pie plate. In the top of a double boiler over hot (not simmering) water melt the chocolate with the butter, stirring occasionally until smooth. Remove the top part of the double boiler from the bottom and stir in the Creme de Menthe and vanilla. Stir in the cereal. Scrape chocolate mixture into prepared pie plate. Using a small off-set metal cake spatula, spread chocolate mixture in a thin, even layer over bottom and up the side of pie plate; freeze shell for 20-30 minutes, until firm. Remove the firm pie shell from the freezer. Using the aluminum foil as handles, remove the chocolate shell from the pie plate. Invert the pie shell and carefully peel off the aluminum foil. Place the chocolate pie shell back in the pie plate. Return the pie plate to the freezer. Chocolate Mint Ice Cream Filling: In a large bowl, stir together the softened ice cream and the Creme de Menthe. Remove the pie plate from the freezer and quickly spread half of the ice cream mixture into the chocolate pie shell. Pour the chocolate mint filling over the layer of ice cream and spread evenly with a spatula. Spread the remaining ice cream over the chocolate filling. Cover the pie with plastic wrap and freeze for at least 8 hours or overnight. Chocolate Curls: Warm a 1-ounce square of semisweet chocolate by placing it in a microwave for 20 second intervals at low power (20%), until it starts to soften. Line a baking sheet with waxed paper. Grip the square of chocolate with a paper towel so that your hand does not melt the chocolate. Using a vegetable peeler, scrape one of the edges ofthe chocolate square in a downward motion, forming tight curls. (Chocolate that is too cool will produce shavings; overly heated chocolate will curl very little.) As you form the curls, let them fall onto the waxed paper. Continue making curls until the 4 ounces of chocolate have all been used. Refrigerate the baking sheet with the curls until you are ready to use them. Creme de Menthe Whipped Cream: In a chilled, large bowl, using a hand-held electric mixer set at medium speed, beat the cream and sugar until soft peaks start to form. Add the Creme de Menthe and vanilla and continue beating until stiff peaks start to form. Fill a pastry bag fitted with a star tip (such as Ateco #5) with the Creme de Menthe whipped cream. Pipe a shell border around the edge of the pie. If desired, pipe a large rosette in the center of the pie. Remove the chocolate curls from the refrigerator. Using a metal cake spatula or a large spoon, scoop up some of the chocolate curls and sprinkle them over the top of the ice cream pie avoiding the areas with the piped whipped cream decoration. Freeze the pie for 8 hours. Place the pie in the refrigerator 30 minutes before serving. Mint Julep Cupcakes Ingredients Cupcakes 1 cup butter 2 cups sugar 1 1/2 teaspoons vanilla extract 1/2 teaspoon mint extract 4 eggs 2 3/4 cups flour Icing 3 cups sifted powdered sugar 1/2 teaspoon salt 1 teaspoon mint extract 2 teaspoons vanilla extract 1 stick unsalted butter, melted Milk 84 3 teaspoons baking powder 1 teaspoon salt 1 cup milk 3/4 cup bourbon (or whiskey) 1/2 cup Creme de Menthe Directions Cupcakes Preheat the oven to 350º F, and grease or line 30 cupcake cups. Combine salt, baking powder, and 1 3/4 cups of the flour. Beat butter, sugar, eggs, and extracts in a large mixing bowl until creamy. Gradually beat in the flour mixture. Add the milk and liquors to the batter, then the rest of the flour (1 cup). Mix as little as possible, just until the batter comes together. Divide the batter evenly among the cupcake cups. Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool. Icing Combine the powdered sugar, salt, extracts and melted butter and beat until creamy. Gradually add milk until the texture is right for piping. When the cupcakes are completely cool, pipe or spread the icing on top. Garnish with cake sparkles or sprinkles, a straw (trimmed to size), and mint leaves. No Bake Mini Cheesecake Ingredients 1 package Jell-O Cheesecake 2 Tbsp. sugar 1/3 C. margarine, melted 1.5 C. cold milk Directions 1. Mix cheesecake crumbs, sugar, and margarine; press onto bottoms of each of 12 paper or foil-lined muffin C. with spoon or bottom of glass. 1. Beat milk and filling mix on low until blended. Beat on medium 3 minutes. Filling will be thick. Spoon over crumb mixture in muffin cup. 1. Refrigerate. Garnish with fruit, nuts, or chocolate. Nutella Pie Ingredients Nuttela Pizza crust Confectioner’s sugar Sea salt Directions Preheat oven to 350 F; Cook crust in 9 inch pie container.; Smear nutella on crust, cook until melted. Sprinkle sugar and salt. Nutty Whole Wheat Pumpkin Squares Ingredients 1 C. whole wheat flour 1 C. white flour ½ Tsp. salt ½ Tsp. nutmeg 4 eggs ½ C. brown sugar 1 Tsp. baking soda 1 Tsp. cinnamon ½ Tsp. allspice 1.5 C. sugar 16 oz. canned pumpkin Powdered sugar 85 1 C. oil ½ C. chopped walnuts Directions 1. Preheat oven to 350 F. 1. Grease and flour 15x10 pan. 1. Beat eggs, sugar, brown sugar, pumpkin, and oil until well blended and smooth. 1. Add remaining ingredients (except powdered sugar & walnuts) and mix thoroughly. 1. Pour into pan. Bake 25-35 min or until toothpick inserted in center comes out clean. Cool. 1. Sprinkle with powdered sugar and chopped nuts. Cut in squares. Old World Raspberry Bars Ingredients 2.25 C. all-purpose flour 1 C. sugar 1 C. chopped pecans 1 C. Land O Lakes sweet cream butter, softened 1 egg 10 oz. jar raspberry preserves Directions 1. Preheat over to 350 F. 1. Grease 8” square baking dish. 1. In 3 qt. mixer bowl, combine all ingredients EXCEPT raspberry preserves. Beat at low speed, scraping sides of bowl often, until mixture is crumbly (2-3 minutes). 1. Reserve and set aside 1.5 C. crumb mixture. Press remaining mixture into greased baking dish. 1. Spread preserves to within ½” from edge of unbaked crumb mixture. Crumble remaining crumb mix over preserves. 1. Bake near center of 350 F for 40 minutes, or until lightly browned. Cool and cut into bars. Easy Peach Cobbler (myrecipes.com) Ingredients 1/2 cup unsalted butter 1 cup all-purpose flour 2 cups sugar, divided 1 tablespoon baking powder Pinch of salt 1 cup milk 4 cups fresh peach slices 1 tablespoon lemon juice Ground cinnamon or nutmeg (optional) Directions 1. Melt butter in a 13- x 9-inch baking dish. 2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir). 3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. 4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool. Peanut Butter Cookies – Internet Ingredients 3/4 C. peanut butter 1/2 C. butter or margarine, softened 1/2 C. brown sugar, firmly packed 1/2 Tsp. vanilla 1 ½ C. all-purpose flour 3/4 Tsp. baking soda 86 1/2 C. granulated sugar 1 large egg 1/4 Tsp. salt granulated sugar Directions 1. In medium mixing bowl beat together peanut butter, butter, brown sugar, ½ C. granulated sugar, egg and vanilla until creamy. 1. Blend in flour, soda and salt. 1. Cover. Refrigerate at least 1 hour. 1. Form dough into 24 balls, each about 2-inches in diameter. 1. Arrange about 2-inches apart on two cookie sheets. 1. Flatten with fork dipped in granulated sugar to form criss-cross pattern. 1. Bake in preheated 325°F °Convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown. 1. Cool on wire racks. Yield: 24 cookies. Peanut Butter and Fudge Brownies with Salted Peanuts Ingredients Brownies 3/4 C. (1 ½ sticks) unsalted butter 7 ounces bittersweet or semisweet chocolate, chopped 3 ounces unsweetened chocolate, chopped 1 ½ C. sugar 1 ½ Tsp. vanilla extract 1/4 Tsp. salt 4 large eggs 1 C. all purpose flour 1 C. roasted salted peanuts, coarsely chopped Frosting and ganache 1 C. chunky peanut butter (do not use natural or oldfashioned) 1/2 C. (1 stick) unsalted butter, divided, room temperature 3/4 C. powdered sugar 1/8 Tsp. salt 1/8 Tsp. ground nutmeg 1 Tbsp. whole milk 1 Tsp. vanilla extract 7 ounces bittersweet or semisweet chocolate, chopped Directions 1. For brownies: 1. Position rack in center of oven and preheat to 325°F. Line 13×9x2-inch metal baking pan with foil, leaving long overhang; butter foil. 1. Place 3/4 C. butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. 1. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool. 1. For frosting and ganache: 1. Using electric mixer, beat peanut butter and ¼ C. butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies. 1. Stir chocolate and ¼ C. butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 ½ hours. Do ahead Can be made 1 day ahead. Cover and keep chilled. 1. Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve. Peanut Butter-Chocolate Chip-Oatmeal Sandwich Cookies – Internet Ingredients 1/2 pound unsalted butter at room temperature Peanut Butter Frosting 87 1 ½ C. light brown sugar, packed 2/3 C. granulated sugar 2 extra-large eggs at room temperature 2 Tsp. pure vanilla extract 1 C. good smooth peanut butter 2 ½ C. all-purpose flour 1 Tsp. baking powder 1 Tsp. kosher salt 1 Tsp. ground cinnamon 1/2 C. rolled oats 1 pound good bittersweet or semisweet chocolate chunks 1 C. chunky peanut butter (do not use natural or oldfashioned) 1/4 C. unsalted butter, divided, room temperature 3/4 C. powdered sugar 1/8 Tsp. salt 1/8 Tsp. ground nutmeg 1 Tbsp. whole milk 1 Tsp. vanilla extract Directions 1. 1. 1. 1. 1. Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks and oats. Drop the dough on a baking sheet lined with parchment paper, using a small spring-loaded ice cream scoop. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. Bake for 10 minutes (the cookies will seem underdone, but will be starting to brown around the edges). Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely. For frosting: using electric mixer, beat peanut butter and ¼ C. butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Slather the bottom of a cookie with 1 Tsp. frosting, top with another cookie and press to seal. Repeat with the remaining cookies. Yield: 18 to 20 sandwich cookies Philly 3-Step Cheesecake Ingredients 2 packages (8 oz.) cream cheese, softened ½ C. sugar ½ Tsp. vanilla 2 eggs 1 graham cracker crumb crust (9 inch) Directions 1. Mix cream cheese, sugar, and vanilla with electric mixer until well blended. Add eggs and mix until blended. 1. Pour into crust. 1. Bake at 350 F for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours. Philly Cheesecake Brownies Ingredients 1 package (19.8 oz.) Betty Crocker Fudge Brownie Mix 1 package (8 oz.) Philadelphia Brand Cream Cheese, softened 1/3 C. sugar 1 egg ½ Tsp. vanilla Directions 1. Prepare brownie mix as directed on package. Pour into ungreased 13x9-inch baking pan. 1. Beat cream cheese w/ electric mixer until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix until just blended. 88 1. Pour cream cheese mixture over brownie mix; cut through batter w/ knife several times for marbled effect. 1. Bake at 350 F for 35-40 min or until cream cheese mixture is lightly browned. Cool; cut into squares. Pie Crust Ingredients 2 C. flour 1 C. shortening (preferably Crisco Butter, makes BIG difference) 1 Tbsp. sugar 1 Tsp. salt ½ C. water Directions 1. Mix all Ingredients (w/ water added last). 1. Makes either 2 crusts, or 1 crust and pie topping. 1. Refrigerate or freeze before rolling out. 1. If cooking crust w/o filling, punch holes in the bottom of the crust before baking. 1. For pie shell, bake at 450 F for 12-15 minutes. Then you can add whatever cream or refrigerate filling you choose. Planters Holiday Chocolate Nut Squares Ingredients 1.5 sticks Parkay 70% vegetable oil spread (3/4 c.), divided 3/4 C. granulated sugar, divided 1.25 C. all-purpose flour 2 Tbsp. heavy cream 1.75 C. planters pecans, coarsely chopped 1 C. Bakers flaked coconut 4 oz. Bakers semi-sweet chocolate, coarsely chopped Directions 1. Beat ½ C. spread and ¼ C. sugar until creamy. Blend in flour. Press on bottom of an ungreased 9”x9”x2” baking pan. Bake at 350 F for 18 minutes or until edges are lightly browned. 1. Heat ½ C. sugar, ¼ C. spread and heavy cream in saucepan, stirring until spread melts and mixture is blended. Stir in pecans; set aside. 1. Sprinkle coconut and chocolate over crust. Top w/ pecan mixture. Bake for 20 minutes or until golden. Cool; cut into squares. Pumpkin Bars, ver. 1 – Minnie Berry? Ingredients 2 eggs 1 C. pumpkin 1 C. + 2 Tbsp. whole wheat flour ½ C. oil 1 Tsp. baking powder ½ C. honey 1 Tsp. baking soda ¾ Tsp. cinnamon 1/3 C. nuts Icing Grated orange peel Orange juice Margarine, softened ¾ lb. powdered sugar Directions 1. Mix pumpkin, eggs, and oil. 1. Add flour, cinnamon, baking powder, walnuts or pecans, sugar, and soda. 1. Pour into 13x9-inch pan. Bake at 350 F for 25-30 minutes. 89 1. For icing, mix orange peel, orange juice, margarine, and powdered sugar. 1. Ice cake while still warm. Cut into squares. Pumpkin Bars, ver. 2 Ingredients 1 C. pumpkin 4 eggs, slightly beaten 1 C. oil 2 C. flour 2 Tsp. cinnamon 1 Tsp. baking powder ½ C. walnuts or pecans 2 C. sugar 1 Tsp. soda Icing 1 package (3 oz.) cream cheese, softened 6 Tsp. margarine, softened 1 Tsp. vanilla ¾ lb. powdered sugar Directions 1. 1. 1. 1. 1. Mix pumpkin, eggs, and oil. Add flour, cinnamon, baking powder, walnuts or pecans, sugar, and soda. Pour into pan. Bake at 350 F for 20 minutes. For icing, mix cream cheese, margarine, vanilla, and powdered sugar. Ice cake while still warm. Cut into squares. Pumpkin Pie Recipe Ingredients ½ C. white sugar 1 C. firmly packed brown sugar 4 Tbsp. flour ½ Tsp. ginger ½ Tsp. nutmeg ½ Tsp. salt 1 large or 2 small cans of Libby unseasoned pumpkin 6 beaten eggs 1 large can carnation milk 2 C. regular milk ½ C. Karo syrup Directions 1. In large bowl mix sugars, flour, ginger, nutmeg, & salt. 1. Heat pumpkin on low heat for about 15 minutes, stir occasionally. 1. Add eggs, milks, and syrup in large bowl. 1. Add warm pumpkin to large bowl mixture. 1. Pour into pie crusts. Tent edges of pie crust with foil. Bake at 425 F for 15 minutes. Reduce heat to 350 F and bake additional 30-45 minutes (remove foil tenting for last few minutes of baking). May require a little more baking time than advertised. Reduced Fat Cherry Cheese Pie Ingredients 1 package (6 oz.) Keebler Ready Crust Reduced Fat Graham Cracker Pie Crust 1 can (14 oz.) Eagle Brand Fat Free Sweetened Condensed Skimmed Milk (NOT evaporated) 1/3 C. lemon juice 1 Tsp. vanilla extract 1 can (21 oz.) cherry pie filling, chilled 1 package (8 oz.) 1/3 less fat cream cheese Directions 1. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. 90 1. Pour into crust; chill 4 hours or until set. 1. Top with pie filling before serving. Roselyn Bakery Neapolitan Complete set of ingredients 1.25 C. chilled bread flour 2 1/3 cup butter 1.5 Tsp. salt 2 Tsp. vanilla 4.5 Tsp. light corn syrup 1/2 C. granulated sugar 10.75 C. powdered sugar 1.75 C. heavy cream 3.5 Tbsp. corn starch 5 eggs 7.5 Tbsp. cocoa 1 Tbsp. sunflower seed oil 1.75 Tbsp. Crisco shortening Assembly Directions Make: Puff pastry (can be bought), French Custard (cooked custard), Fudge Icing (fudge base, simple sugar), Decorator Icing. After the puff pastry has cooled, place about 2 inches of French custard in between two pieces of puff pastry making a sandwich. Repeat this with other 2 pieces. Ice the top pastry with chocolate fudge icing and place stripes of white decorating icing across the top of that with a small tipped icing bag. Place whole thing in the freezer overnight. Once frozen, cut through the pasty every 2 ½ inches making 6 Neapolitans. Keep refrigerated until serving. Ingredients – Puff Pastry (can also buy this, which saves a lot of time/effort) 1.25 C. chilled bread flour 1 C. cold butter 0.5 C. water 0.5 Tsp. salt Directions 1. Place chilled flour into a large bowl and add chilled butter in small pieces 1. Fold dough to 18” x 9” rectangle. Fold rectangle lengthwise into thirds to make 6” x 9” rectangle roll out and repeat this folding process 4 more times. 1. Put pastry onto a parchment paper-lined cookie sheet. Then place parchment paper on top of pastry and another cookie sheet on top of paper. Covering completely, place the covered pastry into oven and bake for 20-25 mins. Take the top pan and parchment paper off for the last 5 min of baking. Ingredients – Cooked Custard 1.75 C. heavy cream 1/3 C. granulated sugar 0.75 Tsp. salt 3.5 Tbsp. corn starch 0.25 C. water 5 eggs 0.5 Tsp. vanilla Directions 1. Combine granulated sugar and salt to a sauce pan with whipping cream and bring to a boil. DO NOT let milk mixture boil over. 1. In separate bowl, stir corn starch into 0.25 C. water until corn starch is dissolved. Add eggs. 1. Cook thick and dry to 190 degrees. Hold for 3-5 min, add vanilla to mixture. 1. Put cooked custard in fridge until needed. Yield: 3 c Ingredients – French Custard 2/3 C. butter 0.75 C. powdered sugar 91 1 Tsp. vanilla 3 C. cooked custard (see previous step) Directions 1. Put 2/3 C. of butter in a mixing bowl. Mix at medium speed until mixed in for 10-15 min until butter is whipped light. 1. Add vanilla and blend in. 1. Add powdered sugar. Start mixing on low speed until mixed in. Then put on medium speed until whipped light, about 4-5 mins. 1. Add cold custard 0.5 C. at a time, mixing smooth after each 0.5 C. After all custard has been added, whip until fluffy. Yield: 7 c Ingredients – Chocolate Fudge Base 7.5 Tbsp. cocoa 1 Tbsp. sunflower seed oil 1.75 Tbsp. Crisco shortening 2.5 Tsp. light corn syrup 2 drops vanilla Directions 1. Add cocoa, oil, shortening, corn syrup, vanilla to mixing bowl. Mix at low speed until smooth. 1. Ingredients – Fudge Icing 1 Tbsp. light corn syrup 1/3 C. butter 2 drops vanilla 3 Tbsp. water 5 Tbsp. simple syrup (below) 1/3 C. chocolate fudge base 4 C. Powdered sugar Directions 1. Combine corn syrup, butter, vanilla, 1 Tbsp. simple sugar, and chocolate fudge base to a bowl. Blend together and scrape down bowl. 1. Add 4 Tbsp. simple sugar, mix well, and scrape bowl. 1. Add 2 cups of powdered sugar with 1 Tbsp. of water. Mix until incorporated. 1. Add 1 teaspoon of water to thin icing to the desired consistency. 1. Ingredients – Simple sugar 1 Tbsp. light corn syrup 2 ½ Tbsp. Granulated sugar 2 ½ Tbsp. Hot water Directions 1. In saucepan, combine ingredient, and stir until sugar is dissolved. 1. Let cool to room temp. 1. Ingredients – Decorating Icing 1/3 cup butter (softened) ¼ cup water ¼ teaspoon vanilla ¼ teaspoon salt 6 cup powdered sugar Up to 3 Tbsp. of water to thin consistency if needed Directions 1. Combine butter, water in mixing bowl. Mix at low speed. 1. Add vanilla and salt to bowl and blend in. 1. Add 2 cups of powdered sugar and mix to paste. 1. Add 4 cups of powdered sugar and mix to paste. 1. Add 1 Tbsp. of water and blend in. 92 1. Add 1 Tbsp. of water to thin the consistency if needed. Secret Ingredient Chocolate Brownies Ingredients 1/3 C. margarine 1 C. Bakers Chocolate 1 1/4 C. sugar 1 egg, beaten 1 Tsp. instant coffee granules 1 Tsp. vanilla extract 1 Tbsp. Frangelico 1/2 C. whole wheat flour 1/2 C. sweet potato, cooked and mashed 2 Tbsp. unsweetened cocoa powder 1 Tsp. baking powder 1/4 Tsp. salt 1/2 C. walnuts, chopped (optional) Directions 1. Preheat oven to 350*F. Line an 8 inch square pan with enough foil to overlap the sides of the pan. Grease lightly and set aside. 1. Heat the margarine and chocolate morsels in a saucepan over medium heat until melted; remove from heat. Add sugar and beat until smooth. Stir in eggs, instant coffee and vanilla. Add the flour, sweet potato, cocoa powder, baking powder and salt; stir just until combined. Stir in the walnuts. (if using). 1. Spread the batter evenly into the pan. Bake for 25 minutes or until a toothpick comes out with only a few moist crumbs. Transfer to a cooling rack; let cool completely before slicing. Star-Spangled Pie Ingredients 1 6-oz Keebler Ready Crust Graham Cracker Pie Crust 1 8-oz package cream cheese, softened 1/3 C. sugar 1 Tsp. lemon juice 8-oz. tub of whipped topping, thawed 1.25 C. Keebler Rainbow USA Chips Deluxe cookies, chopped Better Crocker Parlor Perfect Confetti Sprinkles Directions 1. Mix cream cheese, sugar, and lemon juice w/ electric mixer until blended; gently stir in whipped topping 1. Fold in chopped Keebler Rainbow USA Chips Deluxe cookies 1. Spoon into Keebler Ready Crust. Refrigerate 3 hours or overnight. 1. Garnish w/ Betty Crocker Parlor Perfect Confetti Sprinkles just be serving Strawberry Jello shots Ingredients 6 oz. strawberry Jello 2 cup boiling water 1 cup cold water 1/3 cup rum (light) 1/6 raspberry Schnapps Directions Mix all and then refrigerate. 93 Sugar Cookies Ingredients 1 ½ C. sugar 2/3 C. shortening or butter* 2 eggs 2 Tbsp. milk 1 Tsp. vanilla extract 3 ¼ C. flour 2 ½ Tsp. baking powder 1/2 Tsp. salt Directions Early in the day or the day before: 1. In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours. 1. Preheat oven to 400 °F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick. With floured cookie cutter, cut into shapes. Re-roll trimmings and cut. 1. Place cookies ½ inch apart on cookie sheets. Decorate*** Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies. *I've found that if you want "sturdy and tasty" cookies you should use ½ shortening and ½ butter. Shortening makes cookies sturdy and butter makes them tasty. Vanishing Oatmeal Raisin Cookies Recipe – Quaker Oats Ingredients 1/2 pound margarine or butter, softened 1 C. firmly packed brown sugar 1/2 C. granulated sugar 2 eggs 1 Tsp. vanilla 1-1/2 C. all-purpose flour 1 Tsp. baking soda 1 Tsp. ground cinnamon 1/2 Tsp. salt (optional) 3 C. Quaker® Oats (quick or old fashioned, uncooked) 1 C. raisins Directions 1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. 1. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. 1. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Yield: 48 cookies 94
