Breakfast

German Pancakes

1 c milk
1 c flour
6 eggs
14 tsp salt
6 T butter
Serve hot with syrup

Pre-heat oven to 425°. Melt butter in 9X13 pan in oven. Mix other ingredients and pour into hot butter. Bake 20-25 min.


Norwegian Pancakes

1 c milk (1/2 to 2 % / 1/2 buttermilk)
1 c flour
pinch of salt
1 T sugar
1 egg

Put all ingredients together and mix


Buttermilk Pancakes

1-1/2 c whole wheat flour
1 T baking pwd
1/2 tsp salt
1 tsp soda
2 egg yolks
1/4 c oil
2 c buttermilk
2 egg whites, stiffly beaten

Combine flour, baking pwd, salt, soda. Set aside.
Blend together egg yolks, oil and buttermilk. Add to flour mixture. Fold in egg whites.


9 Grain Cereal

2 c water
1 c 9 grain cereal
1/4 c dates, chopped or pieces
1/3 c shredded coconut
1/4 c raisins

• Bring water to a boil
• Add all ingredients and stir to combine
• Reduce heat and cover
• Cook about 7 min
• Top with slivered almonds and bananas

Pancake Syrup (double this batch)

1 cube butter
1 c sugar
1/2 c buttermilk
1 tsp karo syrup
1/2 tsp bs

Mix all together - boil for 5 minutes. Then add 1 tsp vanilla. Yum-yum - tastes like carmel.

Sandwiches

Grilled Cheese and Vegetable Sandwich (4 large)

2 T white wine vinegar
2 tsp olive oil
2 T orange juice
2 tsp. fresh thyme leaves
1 lg red bell pepper, sliced in rings (12 slices)
1 lg yellow bell peppers, sliced in rings (12 slices)
1/2 lb eggplant, sliced into 12 slices
1 yellow squash, sliced into 8 slices
1 zucchini, sliced into 8 slices
4 pieces focaccia bread (5"square or round)
2 green onioins cut into 1" pieces
4 oz mozzarella cheese, sliced into 8 slices
4 oz cheddar cheese, sliced into 8 slices
2 c mixed salad greens

In a bowl, whisk together the vinegar, oil and orange juice. Add thyme leaves to dressing.
Brush peppers, eggplant, squash and zucchini with dressing and place on grill rack 4-6" from coals. Turn with tongs and baste, grilling until softened and slightly browned.
Slice each focaccia horizontally to create a top and bottom for each sandwich and place on grill briefly until warmed & toasted to assemble:
Use 3 slices each of red & yellow peppers, 3 slices eggplants, 2 slices zucchini and yellow squash, 1/2 green onion.
Use 2 slices each of mozzarella and cheddar cheese
Use approximately 1/2 c greens for each sandwich
Slice each sandwich diagonally creating triangle

Salads

Rice Salad with Rock Shrimp and Asparagus

Rock shrimp are small and a bit sweet. You can also use small regular shrimp.
*at the market buy shrimp that smell like the salt air - not too fishy or like ammonia. avoid those with little black spots.

Coarse salt
1 bunch asparagus (about 1 lb, trimmed)
1 c jasmine rice
1-1/2 tsp toasted sesame-chile oil
2 tsp olive oil
1 lb rock shrimp, peeled
2 T plus 1 tsp fresh lemon juice
Freshly ground pepper
1/2 c sliced almonds, toasted
1 T freshly grated lemon zest

1. Prepare an ice-water bath; set aside. Bring a med pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.
2. Bring rice and 1-1/2 cups water to a boil in a med saucepan. Cover, and reduce heat to med-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.
3. Heat sesame and olive oils in a large skillet over med-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.


Warm Lentil Salad with Goat Cheese (Prep time: 15 min. Total time: 40 min.; serves 4)

3/4 c green lentils (4.75 ounces)
3 T extra-virgin olive oil
3 shallots, thinly sliced crosswise and separated into rings
1 carrot, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1 red bell pepper, ribs and seeds removed, cut into 1/4-inch dice
2 tsp coarsely chopped fresh flat-leaf parsley
2 T balsamic or sherry vinegar
6 ounces spinach, stemmed coarsely chopped (about 2 c)
Coarse salt and freshly ground black pepper
4 ounces fresh goat cheese

1. Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 mins.
2. Meanwhile, heat 2 T oil in a lg skillet over medium heat until hot but not smoking. Add shalllots, and cook, stirring occasionally, until they beginto soften, about 2 mins. Add carrot, celery, and bell pepper; continue to cook, stirring occasionally, until vegetables are tender, about 5 mins.more. Stir parsley, vinegar, and remaining T oil. Transfer to a lg bowl.
3. Drain lentils, and add to bowl with vegetables. Stir in spinach, and season with salt and black pepper. Crumble goat cheese into bowl, and toss gently to combine.

Tomato Mozzarella Salad (4 servings)

What's summer sithout basil and tomatoes?

Thorouly blend in food processor or blender:
1/3 c fresh basil leaves
1/4 c olive oil
3 T red-wine vinegar
1/2 t salt

Arrange on platter alternating slices of:
3 tomatoes, cut into 1/2-inch-thick slices
8 oz mozzarella cheese, cut into 1/4-inch thick slices

Drizzle dressing over salad.


Chinese Chicken Salad

BBQ chicken - shred
Lettuce (bagged)
Cabbage (bagged)
Sesame Seeds (toasted)
Chow Mein Noodles - clear bag is better
Dressing 0 on back of chow mein
Rice Vinegar - lite
Sesame Oil
Ginger - ground in a bottle
Sugar
Lemon
Soy Sauce

Pour over top of salad toasted sesame seeds

Quiches

Cremini and Porcini Quiches (makes 6 4-inch quiches)

Tart Dough with thyme (recipe below)
All-purpose flour for dusting
1/2 ounce dried porcini mushrooms
1 c boiling water
1 T unsalted butter
9 ounces cremini mushrooms, halved lengthwise
2 large eggs plus 1 large egg yolk
1-1/2 tsp coarse salt
1/4 tsp freshly ground pepper
3/4 c heavy cream

1. Set six 4-inch cake rings (with 1-3/8-inch sides) on a baking sheet lined with parchment paper; set aside. Cut dough into six equal pieces. On a lightly floured surface, roll out pieces, one at a time, to 1/8 inch thick. Using a cake pan as a guide, cut an 8-inch circle from each piece. Fit circles into cake rings, trimming dough flush with tops of rings to make tart shells. Prick bottoms all over with a fork. Freeze until firm, at least 30 minutes. Preheat oven to 400-degrees.
2. Line tart shells with parchment paper; fill with pie weights or dried beans. Bake until dough edges start to feel firm, about 20 minutes. Remove parchment and weights; continue baking until crusts are pale golden brown, about 10 minutes. Let cool completely on a wire rack. Reduce oven temperature to 350-degrees.
3. Soak porcini in boiling water; let soften 30 minutes. Melt butter in a large skillet over medium-high heat; cook cremini, cut sides down, without stirring, until deep golden brown, about 5 minutes. Set aside.
4. Lift out porcini; pour soaking liquid through a fine sieve into a blender. Add porcini, eggs and yolk, salt, and pepper; blend until smooth. Add cream; blend.
5. Divide filling among tart shells. Arrange cremini in filling, cut sides up. Bake until set, about 40 minutes. Let cool at least 30 minutes before serving.


Tart Dough

1-3/4 c all-purpose flour
1/4 tsp coarse slat
1/4 c coarsely chopped chives, rosemary, or thyme (optional)
9 T (1-1/8 sticks) cold unsalted butter, cut into small pieces
1 lg egg plus 1 lg egg yolk, beaten
3 T ice water
Process flour, salt, and herbs (if using) in a food processor until combined. Add butter, and process just until mixture resembles coarse meal. Whisk together egg mixtuer and the water in a smallbowl. With processor running, pour in egg mixture; process until dough starts to come together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes.


Zucchini and Edame Quiche (makes 1 eight-inch quiche)

Edame are soybeans, often found in grocers' freezers. Fava or lima beans, fresh or frozen (thawed), can be substituted. If you're using fresh beans, blanch them first.

All-purpose flour for dusting
Tart Dough with rosemary (recipe above)
2 T extra-virgin olive oil
1 T plus 1 tsp minced garlic
12 ounces zucchini (about 2 med), trimmedand cut into 1/2-inch cubes
1 c frozen shelled edame, thawed
Coarse salt and freshly ground pepper
2 lg eggs
1 c heavy cream
1/2 c milk
1 c finely grated Pecorino Romano cheese (about 3 ounces)

1. Set an 8-inch cake ring (with 1-1/4-inch sides) on a baking sheet lined with parchment paper; set aside. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out a rough 14-inch circle from dough. Fit circle into cake ring; roughly tear edge of dough to form a 1/4-inch collar above edge of cake ring. Prick bottom all over with a fok. Freeze until firm, at least 30 minutes. Preheat oven to 400-degrees.
2. Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough edges start to feel firm, about 20 minutes. Remove paper and weights, and continue baking until crust is pale golden brown, about 10 minutes (if top edges brown too quickly, tent with foil). Let cool completely on a wire rack. Leave oven on.
3. Meanwhile, heat oil in a large skillet over medium heat until hot but not smoking. Add garlic, and cook, stirring, until fragrant, about 20 seconds. Add zucchini, and cook, stirring frequently, until softened, about 4 minutes. Add edame, and cook, stiring until combined, about 1 minute. Season with 3/4 tsp salt and 1/4 tsp pepper. Let mixture cool completely.
4. Whisk eggs, cream, milk, and 1/2 tsp salt in a lg bowl; stir in zucchini mixture, scraping the bottom of the skillet, and 3/4 cup cheese. Pour into tart shell, and sprinkle with remaining 1/4 c cheese.
Bake, tentin with foil after 35 minutes, until puffed and pale golden brown, about 40 minutes. Let cool at least 30 minutes before serving.

Soups

Sea Hag Clam Chowder (serves 6 - 8)

3 - 6 oz can chopped clams
4 - 80z bottles clam juice
3/4 oz clam base - 1 T (opt)
1/4 tsp dried basil
1/4 tsp dried thyme
3/4 c butter (1-1/2 sticks)
1 c flour
1/2 lb chopped bacon, end and pieces
3/4 c chopped celery
3/4 c chopped onion
3 c peeled, chopped potato
4 c milk or preferably half & half
Butter and fresh parsley for garnish

1. Drain clams, reserving juice. Combine reserved juice and clam juice in a large pot. Stir in clam base, basil, thyme. Bring to boil.

2.Melt 3/4 butter over med heat in a small sauce pan. Stir in flour to make a roux. Cont. to cook for 20 min, stirring occasionally

3.In a separate skillet, cook bacon until limp & slightly brown on edges. Drain off excess fat. Add celery and onion. Continue to cook for 5 min or until tender-crisp.

4. Cook potatoes in lightly salted water just until tender. Drain

5. Stir in roux into boiling clam juice, using wire whisk to blend thoroughly. Stir in clams, bacon mixture & potatoes. Bring mixture back to boil, then reduce heat. Stir in half & half. Do not let soup boil. Top with butter.

Tortellini Soup (Serves 32)

9 10-1/2 oz cans chicken broth
14 c water
3 cans cr chicken soup
6 c cooked cubed chicken
3c sliced carrots
1-1/2 c water
6 garlic cloves
1-1/2 tsp basil
1-1/2 tsp oregano
3 pkg 8 oz cheese tortellini
2 bags (16 oz) brocolli
3/4 c parmesan cheese


Turkey Soup with Egg Noodles and Vegetables

2 tsp olive or veg oil
2 leeks, cleaned and chopped
1 clove garlic, minced
1 stalk celery, chopped
3 to 4 c leftover cooked turkey, shredded or cubed
2 to 3 bay leaves
2 tsp dried thyme
1/2 tsp salt
1/4 tsp ground black pepper
8 c reduced-sodium chicken broth
6 oz uncooked egg noodles
1 c frozen green peas
2 T chopped fresh parsley leaves

Heat oil in a large stock pot or Dutch oven over med heat. Add leeks, carrots, garlic, and celery and saute 4 min, until soft. Add turkey, bak leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to med-low, partially cover and simmer 10 minutes.

Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas & cook until peas are just heated through about 1 minute.

Remove from heat, discard bay leaves and stir in parsley.


Tortilla Soup (Prep time: 1 hour; 4-1/2 qts)
The charm here lies in the toppings, which guests can customize to their liking.

1 T veg oil, plus more for frying
2 lg onions, chopped
8 cloves garlic, minced
1 T plus 1-1/2 tsp coarse kosher salt
1 tsp ground cumin
1/2 tsp red chile flakes
12 cups reduced-sodium chicken broth
1 can (28 oz) diced tomatoes
Juice of 2 limes
1 pkg (8 oz) small corn tortillas, cut into 1/4" thick strips (see notes)
2 lbs boneless, skinless chicken breast, cut into 1/4" thick strips
1 c chopped fresh cilantro
Sliced avocado, sour cream, grated Monteray jack cheese, additional chopped cilantro, &/or sliced green onions for topping

1. Heat 1 T veg oil in a lg pot (at least 5 qts)over med heat. Add onions and cook until translucent, 5 - 7 min. Stir in 2/3 of garlic, 1 T salt, cumin, & chile flakes & cook 2 min.
2. Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.
3. Meanwhile, pour about 1" of veg oil into a small frying pan set over med-high heat. When oil is hot but not smoking, add 1/3 of the tortilla strips & cook until golden brown & crisp, about 2 min. With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla stirps in 2 batches. Sprinkle with 1 tsp salt. Set aside.
4. Puree soup in batches in a blender. Return soup to pot & resume simmering. In a small bowl, toss chicken with remaining lime juice, garlic, & 1/2 tsp salt. Marinate at room temp for 10 min, then add to soup & simmer 5 min, until chicken is just cooked through. Stir in cilantro. Serve hot with tortilla strips & your choice of toppings.
Per cup: 142 Cal

Breads

Banana Bread (Double to yield 2 large loaves)

1-3/4 c flour (1/4 oe 1/2 if doubled)
1-1/2 c sugar (cut back)
1 tsp bs
1/2 tsp salt
2 eggs
2 mashed med bananas (ripe)
1/2 c oil
1/4 c + 1 T buttermilk
1 tsp vanilla
1 c chopped walnuts or pecans

Mix bananas up & add wet. Then add all dry ingredients. 325 degrees for 1 hour - 20 minutes (large loaf); 40 minutes small



Eva's Bran Muffins

3 c bran (not cereal - real bran)
2 c buttermilk
Mix the above and elt sit for a while
2/3 c oil
2 eggs
1-1/3 c brown sugar
2 c flour
1 c raisins or blueberries
1 t vanilla
2 t soda
2 t b. pwd
1 t salt

Mix liquids and add bran. Gently mix other ingredients. Do not over mix - very slow & gentle.
Bake at 375° for 20 minutes.


Berit Musson's Overnight Buns

7:00 Dissolve:
1 T yeast } set aside
1/2 c warm water } 10 min

Use WHIP attachment on blender first. Beat 2 eggs and beat in 3/4 c sugar. Add 2 tsp salt and 3/4 c oil. Beat. Add 2-1/2 c warm water and yeast mixture. Beat. Add 2 c flour. Change attachment to DOUGH HOOK. Add 6 c flour and then add approx 2 c flour or less until sides come clean on mixer. Mix 1 min only. Change to bigger bowl. Set 1 hr.

About 9:00 - Punch down
10:00 Punch down
**for best results: punch down total 3 times, then pan**
Pan bake at 350° for 15 min or til light brown


Magic Instant Whole Wheat by Berit Musson (yields 3 loaves)

5 c hot water
2/3 c cooking oil
2/3 c raw sugar or honey
4 tsp salt
2 T dry yeast
10 c whole wheat flour (fine)

Place hot water, cooking oil, raw sugar or honey, and salt in mixer bowl. Add 6 c whole wheat flour & blend thoroughly. Add yeast and blend again. Add 4 more cups of flour and knead 10 min in mixer on speed 1.
Preheat oven to 250°. Oil 3 bread pans.
Oil hands or dip in water and remove dough from mixer 1/3 at a time.
Form dough in your hands until top is smooth, tuck the folds in underneath and pinch together.
Dip the top of loaf in the oiled bread pans and turn over putting the sealed part underneath.
Turn off the oven and place the loaves of bread in the warmed oven for 20 min to rise.
Turn oven to 350° and bake 45 min.
Remove from pans and place on rack to cool.


Banana Cranberry Muffins (12 muffins)

1 c chopped fresh or thawed frozen cranberries, drained
2 T granulated sugar
2 c flour
1/3 c firmly packed dark brown sugar
2 tsp bp
1/4 tsp salt
1/2 c mashed ripe banana (1 med)
1/2 c skim milk, room temp
2 egg whites
3 T veg oil
2 tsp vanilla

Preheat oven to 400°. Lightly spray 12 muffin cups measuring 2-5/8 X 1-1/8 with spray set aside.
In med bowl, stir together cranberries and granulated sugar.
In a large bowl, stir together flour, brown sugar, baking pwd and salt. In another bowl, stir together banana, milk, egg whites, oil & vanilla.
Make a well in the center of flour mixture.
Add banana mixture; use a rubber spatula mixture.
Fill muffin cups - will be almost full.
Bake 15-20 min or until toothpick inserted in the center of one muffin comes out clean.
Cool muffins 5 min in pan on wire rack. Remove muffins. Finish cooling completely on rack.


Fresh Apple Whole-Wheat Muffins (preheat oven @ 425°)
A good dinner muffin, slightly spicy and not too sweet. Serve with roast pork, ham, or poultry.

1/4 c butter
1/2 c brown sugar
2 eggs
1 c milk
1 c chopped peeled apple
1-3/4 c whole-wheat flour
1/2 tsp salt
2 tsp b. pwd
1 tsp cinnamon
1/2 c raisins
1/2 c walnuts

Grease muffin pans or line w/ muffin cups. Beat the butter, brown sugar & eggs together in a large mixing bowl until creamy. In another bowl, combine whole wheat flour, salt, bp & cinnamon. Toss & stir together with fork. Add dry ingredients with milk, apple, raisins & walnuts. Beat w/ spoon til all mixed. Spoon in muffin tins.
Bake 15 min.


Gluten Flour

2 parts white rice flour
2/3 parts potato starch flour
1/3 part tapioca flour

Add a tsp of xanthan gum per cup, and this flour can be used for nearly any recipe that calls for white flour.


Cheese Garlic Biscuits (20 large biscuits)

5 c Bisquik
2 lg eggs
1 c milk
1 c grated cheese
1 t garlic pwd
1 cube butter
sea salt
Mix Bisquik & garlic salt
Mix eggs & milk together
Separately melt butter - add
Add cheese to wet liquid, then add to dry ingredients.
Mix all together only until all liquid is mixed in. Turn onto lightly floured board - press til 3/4" thick - cut with biscuit cutter or large cup. Sprinkle salt before baking.
Bake 425° for 10 min.


Pizza Dough (by Edna)

Dissolve 1 pky (1 T) active dry yeast in 1/4 c warm water
Combine 4 c flour, 2 tsp salt, yeast mixture, 1-1/4 c warm water and 1/4 c olive oil. Mix well & knead 10 minutes until dough is soft and silky. Place in a bowl - cover and let rise double and divide in two. Roll each piece into a 10-12" circle, placed on an oiled pan. Cover, let rise 20-30 minutes. Make indents with fingers in each circle, brush with olive oil. Bake 450° for 5 minutes.


Lefsa

1/4 c marg } melt
1/2 c sugar } this
1/2 c Rogers Golden Syrup } together

Mix 2 c buttermilk with 1/2 tsp baking soda. Mix with first ingredients.
Add flour til dough is very tender with 1/2 tsp bp. Add a little salt. Roll this & fry on dry fry pan.



Potato Pancakes

Mashed potatoes
Add butter/milk
1 c flour at a time equivalent flour to potatoes, done when pulling from bowl. Roll thin. Fry on dry pan.

Pastas

Penne with Tomato Sauce and Pine Nuts

1/2 pound penne
1/4 c toasted pine nuts
2 T olive oil
2 garlic cloves, diced
Pinch of salt
1/2 tsp freshly ground pepper
1 (28-oz.) can whole tomatoes, with half of juice drained
1 tsp dried basil
1/2 tsp dried oregano
1/2 T butter
Chopped fresh parsley
Parmesan cheese

Cook penne according to package directions.
While pasta is cooking, toast the pine nuts in a large skillet over medium heat. When golden brown, add olive oil, garlic, salt and pepper; simmer for 3 to 4 mins. Add tomatoes (break them up with a spoon), basil and oregano. Bring to a boil, then reduce heat and simmer for 15 mins or until sauce thickens.
When pasta is almost done, remove 1/3 c cooking water and add sauce.
Drain cooked pasta and add to sauce. Stir in butter and toss over medium heat until pasta is well coated. Sprinkle with chopped parsley and Parmesan cheese.
Makes 4 servings.
Per serving: 261 calories

Fresh Tomato Summer Pasta (makes 8 servings)

1 lb turkey sausage

1 lb penne, or your favorite pasta shape

1-1/2 lb ripe tomatoes, chopped (about 3 c)

1/2 c chopped fresh basil

1-1/2 T fresh lemon zest

3 cloves garlic, minced (about 1 T)

1/2 t red pepper flakes

1/4 c extra virgin olive oil

1/2 c grated romano cheese

Heat broiler or grill to med-high. Grill turkey sausage 15 min, turning frequently. Cook penne pasta according to package directions. Meanwhile, in bowl, stir together next 6 ingredients. Slice sausage. Drain pasta; toss with tomato-basil mixtuer, sausage and cheese.

(Work time: 25 min; Total time: 25 min; Cal: 413)

Meat & Tomato Sauce - for lasagne

3 T olive oil
2 cloves garlic, minced
1/2 tsp oregano
1 tsp basil
1 lb ground meat
2 lg cans whole Italian style tomatoes
Salt & freshly ground pepper to taste

In a large pot, heat olive oil and add the garlic, oregano and basil. Saute for several minutes. Add the ground meat, breaking it up into small pieces with a wooden spoon as it cooks. When meat is completely cooked, add the whole tomatoes, crushing them coarsely. Add salt & pepper and cook for 30 minutes.


Ratatouille with Rigatoni Pasta (serves 6)
Prep: 20 min; Total: 5 to 8 hr on low

1 med onion, chopped
3 tsp chopped garlic (3 cloves)
1 med eggplant (1-1/2 lb)
3 med zucchini (1-1/2 lb)
2 bell peppers
6 plum tomatoes
1 can (8 oz) tomato sauce
1 T each chopped fresh oregano and thyme (or 1 tsp each dried)
1/2 tsp salt and pepper
2 T each red wine vinegar and extra-virgin olive oil
1 lb rigatoni pasta
Grated Parmesan

1. Place onion and garlic in a 6-qt slow-cooker.
2. Cut eggplant, zucchini, peppers and tomatoes into 1" chunks; toss in large bowl with tomato sauce, herbs, salt & pepper. Add to slow-cooker.
3. Cook on low 5 - 8 hours until vegetables are tender. Stir in vinegar and oil.
4. Remove 3 c ratatouille; save for Pan Bagna recipe. (Ratatouille can be refrigerated for up to 1 week.)
5. Cook rigatoni as box directs; toss with ratatouille. Serve with Parmesan.

360 cal/serving


Hazelnutty Asparagus Penne Pasta (4 servings)

1 pound fresh asparagus sliced diagonally in 2" pieces
3 T olive oil
1 med red bell pepper, diced
1 tsp minced garlic
1 (14-1/2 oz) can chicken broth
1 lb penne pasta, uncooked
2 T fresh basil, minced
1/4 c Parmesan cheese, grated in slivers, divided
1/4 c hazelnut pieces, chopped, divided
S & P to taste

Combine asparagus and olive oil in a lg skillet. Cook until lightly browned, stirring constantly, about 6 minutes. Stir in red bell pepper & garlic. Cook a minute or two. Add the chicken broth. Bring to boil. Reduce heat. Add pasta & basil and simmer 7 to 9 minutes. Stir in half the Parmesan and half the hazelnuts. Add salt and pepper to taste. Transfer to a warm bowl. Sprinkle with remaining cheese & nuts.
343 calories per serving


Ultimate Mac 'N' Cheese (prep & cook time: 50 min; 6 servings)
Notes: You can sub romano, goat gouda, or more gruyere for the aged gouda.

8 oz cavatappi, macaroni, or other tube-shaped pasta
1/2 tsp coarse salt, plus more for cooking pasta
3-1/2 T butter
1/2 c finely chopped shallots
2 T all-purpose flour
1-1/4 c dry white wine
2/3 c heavy whipping cream
7 oz gruyere, grated
3 oz aged gouda, grated (see notes)
2 T plus 1 tsp minced fresh chives
1 T Dijon mustard
1/8 tsp each cayenne and freshly ground nutmeg
4 oz crusty sourdough bread (about 1/4 loaf) torn into large pieces

1. Preheat oven to 400°. Cook pasta according to pkg directions in a large pot of boiling, well-salted water until tender to the bite, 7-12 minutes. Drain, but do not rinse.
2. In a large frying pan over med-high heat, melt 2 T butter. Add shallots and cook until light golden, about 3 min. Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute. Add wine & stir, picking up any browned bits from the bottom of the pan. Add cream & stir well. Sprinkle in cheeses, one large handful at a time, stirring til each handful is mostly melted before adding the next. Stir in 2 T chives, mustard, 1/4 tsp salt, cayenne & nutmeg. Stir cooked pasta into cheese mixture, then pour all into a 2-qt baking dish.
3. In a food processor, pulse bread with remaining 1-1/2 T butter, 1 tsp chives & 1/4 tsp salt until coarse bread crumbs form. Sprinkle bread crumbs over pasta and cheese and bake until top is browned & cheese is bubbling, 15-20 min.
586 cal per serving.

Appetizers

Chesapeake Bay Crab Cakes (8 large cakes)

2 lbs crab meat
1-1/4 c fresh bread crumbs
1 egg
1 T Dijon Mustard
1-1/2 tsp Worcestershire sauce
1-1/2 tsp s & p
1-1/2 tsp flour
1-1/2 tsp veg oil
1-1/2 browned butter, optional garnish (see note)

Remove any shell from crab meat. Place crab meat in bowl. Add bread crumbs and mix thoroughly with hands. In a separate bowl, mix the egg, mustard & worcestershire sauce, then add to crab mixture. Add s & p to taste. For into 8 round cakes and place in refrigerator until ready to use. Preheat oven to 400°. Lightly flour both sides of crab cakes and place in hot, oiled saute pan. Cook over high heat until browned on one side, about 5-6 min. Turn the cakes over and place them in oven until cooked thoroughly, about 7-9 min. Remove from oven. Place cakes on a plate and top with lightly browned butter and lemon juice, if desired. Serve immediately.
Note: To brown butter, cook in saute pan over med heat until it turns delicate brown.


Tomato & Olive Tart (12 servings)

With mortar & pestle or with the side of chef's knife crush:
1 T fennel seeds

Process fennel in food processor for 3 seconds with:
2 c all-purpose flour
3/4 tsp salt

Cut into 1/2" pieces:
3/4 lb (1-1/2 sticks) cold unsalted butter

With machine off, scatter butter over dry ingredients. Pulse in 1to 2 second bursts until most of butter is size of peas.
With machine turned off, drizzle 1 T at a time evenly over top:
3 T ice water

Then pulse until no dry patches remain and dough begins to clump into small balls.
Press dough into flat disk, wrap tightly in plastic, and refrigerate 40 minutes.
On lighly floured surface, with lightly floured rolling pin, roll dough into 14" circle. Fit douh into 12" tart pan with removable bottom, pressing dough into uniform layer evenly over bottom & up sides of pan. Trim edge even with top of tart pan. Prick only bottom of tart all over with a fork.
Position rack in lower third of oven. Heat oven to 400°.
Line crust with aluminum foil. Fill the foil-lined crust with dried beans, rice or pie weights.
Bake crust for 15 minutes. Carefully lift out foil with beans inside.
Brush botoom of crust with:
1 egg white, lightly beaten

Return crust to oven, and bake til crust is golden brown all over, 10 min. Cool on wire rack.
Combine in small bowl:
10 pitted, chopped kalamata olives
2 T chopped shallots
1 T chopped fresh thyme
1 T olive oil

Sprinkle over bottom of cooled crust:
1-1/2 c shredded Italian Fontina cheese

In concentric circles over cheese arrange:
3 lg ripe tomatoes (about 1-1/2 lbs), cut into 1/8" thick slices, well drained on paper toweling

Sprinkle over tomatoes:
3/4 tsp salt
1/2 tsp ground black pepper

Spoon olive mixture over tomatoes.

Bake tart in oven 20 to 25 min, until cheese is melted & tomatoes are golden & bubbly. Place tart on wrie rack to cool. Serve warm or at room temp.
Garnish with :
Fresh thyme sprigs

Sides

Roasted Yam Halves (prep time: 5 minutes; total time: 55 minutes; serves 4)

Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.

2 yams or sweet potatoes (about 1 lb each)

2 T extra-virgin olive oil

1 T finely chopped fresh thyme

Coarse salt and freshly ground pepper

Preheat oven to 400°. Halve yams, and place cut side up in a shallow baking dish just large enough to hold them in a single layer. Drizzle with oil, and sprinkle with thyme. Season with salt and pepper. Bake until golden brown and very tender, 35 to 45 minutes.

Summer Squash and Sweet Onion Frittata (hands-on prep: 20 mins; cook: 35 min; serves: 4)

2 tsp olive oil

1 lg sweet onion, thinly sliced

1 small red onion, thinly sliced

2 small zucchini, cut into matchstick-thin strips

2 small yellow squash, cut into matchstick-thin strips

2 garlic cloves, finely chopped

1/4 tsp salt

4 lg eggs

6 egg whites

1 tsp balsamic vinegar

1/4 tsp pepper

1 T chopped parsley

1. Preheat the oven to 350° F.

2. Heat the oil in a medium nonstick ovenproof skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 8 minutes. Add the zucchini, squash, garlic, and salt. Cook, covered, stirring occasionally, until squash is softened, about 4 minutes. Uncover and cook, stirring occasionally, until the liquid is evaporated, about 5 minutes.

3. Meanwhile, whisk together the eggs, egg whites, vinegar, and pepper in a small bowl.

4. Stir the egg mixture into the vegetables until until blended. Reduce the heat to medium and cook, without stirring, until the eggs begin to set, about 3 minutes. Transfer the skillet to the oven and bake until the eggs are completely set in the center, 12-15 minutes. Invert the frittata onto a platter. Sprinkle the top with the pasley and cut into 4 wedges.

PER SERVING (1 wedge): 171 Cal

Scalloped Potatoes (serves 8)

The Tillamook Vintage White Extra Sharp Cheddar in the dish adds a little punch of flavor to this classic side dish.

1 T butter, softened and divided

1 c (4 ounces) shredded white extra sharp cheddar cheese

1 c shredded sharp cheddar cheese

3 c half-and-half

1 tsp salt

1/4 tsp pepper

2-1/2 lbs russet potatoes (about 4 med potatoes)

Alternative Scalloped Potatoes (10 servings)

3 T butter
3 T flour
1/2 tsp salt
1/4 tsp pepper
3 c milk
9 med potatoes (3 lbs)
2 T minced onion

About 2-1/2 hours before serving:
In a 2 qt saucepan over med heat, melt butter. Stir in flour, salt & pepper until blended; continue cooking 2 min, stirring constantly. Gradually stir in milk and cook until sauce is thickened and smooth, stirring constantly. Remove saucepan from heat. Set aside, stirring occasionally to prevent a skin from forming on surface of sauce. Peel potatoes. With sharp knife, thinly slice potatoes.
In greased 2 qt csserole, arrange 1/2 potatoes, sprinkle with 1/2 onion, pour 1/2 the sauce on top. Repeat with remaining potatoes, onion & sauce. Cover casserole; bake in 350° oven 1 hour. Uncovered, bake 1 hour longer or until potatoes are fork-tender and top is browned.

Grilled Vegetables (best served with an herb vinaigrette - serves 10)

Small eggplants, often labeled "Italian" or "Asian," have fewer seeds than large eggplants and are good for grilling. We used small purple Italian eggplants and graffiti eggplants, named for their eye-catching purple-and-white striped skin. We used two kinds of radicchio: Verona, which has darker-than-usual garnet leaves, and Treviso, which has long, sleender leaves. Grilling mellows radicchio's bitterness.

4 medium red beets (about 1 lb without greens), peeled and cut into 1/4-inch-thick rounds

1/3 c best quality extra-virgin olive oil

Coarse salt

5 Italian or Asian eggplants, halved lengthwise or cut into thirds if large

6 baby zucchini and yellow summer squash (each about 6 inches long), some with blossoms attached (optional), halved lengthwise

3 yellow bell peppers, sides cut off to yield about 12 slices total

1 lb assorted radicchio, such as Verona and Treviso, heads halved lengthwise or quartered if large Herb Vinaigrette (recipe follows)

1. Heat a grill or grill pan until medium-hot. Meanwhile, bring a large saucepan of water to a boil. Add beets; boil until just tender, about 5 minutes. Drain; pat dry with paper towels

2. Toss beets with 1 T oil in a medium bowl; season with salt, and set aside. Toss eggplants, zucchini, summer squash, bell peppers, and radicchio with remaining 1/4 c plus 1 tsp oil in a lg bowl; season with salt.

3. Grill all vegetables, turning once, until tender and golden brown, 4 to 8 minutes (cooking time will vary among vegetables). Arrange vegetables on a large platter. Serve warm or at room temperature; just befoer serving, spoon vinaigrette on top, and gently toss.

Warm Goat-Cheese Toasts (makes 16)

1/2 baguette
1 large log (11 ounces) soft goat cheese
Olive oil, for drizzling
1 jar (6 ounces) best-quality store-bought pesto

1. Preheat oven to 425°. Cut baguette into 16 slices (each about 1/2 inch thick). Space slices evenly on a baking sheet. Cut cheese into 16 rounds, placing them atop slices as you work. (If cheese crumbles, press it firmly onto bread.)
2. Drizzle oil over cheese, letting it drip onto crusts. Bake until undersides of bread are golden brown and cheese begins to brown, 10 to 15 minutes. Top each toast with 1/2 tsp pesto. Serve warm.



Scalloped Potatoes with Smoked Gouda and Chives (serves 6)

3 cloves garlic, divided
2-1/2 lbs Yukon Gold potatoes, peeled and sliced
1 c low-fat milk
1 c half-and-half
1 T unsalted butter
1 tsp salt
1 tsp ground black pepper
1/4 tsp ground nutmet
1 c shredded smoked Gouda cheese
2 T finely chopped fresh chives

1. Preheat oven to 350F. Rub one clove garlic on bottom and sides of 8X*-inch baking dish. Finely chop remaining garlic.
2. Place potatoes in large saucepan with garlic, milk, half-and-half, butter, salt, pepper and nutmet. Bring to a boil, and simmer 5 minutes.
3. Remove enough potato slices from pan to arrange in single layer in baking dish using tongs. Sprinkle with 1/4 c cheese. Repeat with 2 more layers of potatoes and cheese,ending with cheese on top. Pour milk mixture over potatoes. Gently shake pan to distribute milk evenly.
4. Cover with foil, and bake 1 hour, or until potatoes are soft. Remove foil, and place under broiler 2 minutes, or until golden brown. Sprinkle with chives, and serve.

Per serving: 190 Cal


Eggplant Parmesan

1 eggplant or large zucchini (3-4" dia)
1 c soya kaas mozzarella cheese
2 T soy parmesan cheese
3 c Italian sauce (Pisa)

Mix together in a shallow container:
1-1/2 c bread crumbs
1/2 c whole wheat pasta flour
1 tsp onion pwd
1/2 tsp garlic pwd
1/2 tsp sea salt

In a separate shallow container, mix:
1/2 c egg replacer
3/4 c water
Peel & slice eggplant in 1/2" slices. If doing zucchini, do not peel. Steam until crisp tender. Do not overcook. Dip slices first in egg replacer mixture (both sides), then in bread crumb mixture. Brown on both sides in skillet. Pour some Italian sauce in bottom of casserole dish. Place browned slices in dish overlapping if necessary. Spoon on more sauce, sprinkle with mozzarella cheese & parmesan cheese. Put in oven for about 10 min or until cheese melts. If using zucchini, I usually use the ones from garden that have gotten rather large. Using smaller ones is more time consuming.


Oven-Baked Rosemary Potato Chips (4 servings)

2 tsp extra virgin olive oil
1 med russet potato, peeled & but into 1/8" slices
1 tsp crumbled dried rosemary
1/4 tsp kosher salt
Oven 375°
Brush 2 large cookie sheets with 1 tsp oil. Arrange potato slices in one flat layer on prepared sheets. Brush potatoes with remaining oil & bake until golden, checking often since they brown at different rates - 15-20 min. Transfer to paper towels. Sprinkle with rosemary & salt while hot.


Grandma's Scalloped Potatoes (1 potato per person)

Potatoes cooked in microwave
2 cr of chicken soup } mix
Sour Cream (1 container } together
Layer 1/2 sauce
Grated Cheese
Potatoes
Soup Sauce
Meat (opt)
Cheese
Cook until heated up

Entrees

Tangy Oven Barbecued Chicken (yield: 4 servings)

1 c barbecue sauce
1/4 c peach or apricot preserves
1 tsp dried thyme leaves
1 broiler-fryer chicken (about 4 lbs), cut into quarters

1. Preheat oven to 350°F. In medium bowl, combine bbq sauce, peach preserves and thyme. Place chicken on Stoneware Bar Pan; spoon sauce over chicken.
2. Bake 1 hour to 1 hour, 15 mins or until Pocket Termometer registers 170°F in thickest part of breast or 180° in thickest part of thigh portion and juices run clear.


Swedish Meatballs

1/2 c crushed rusks or white bread (bread crumbs)
3/4 c cream
1 c ground beef
1/2 c ground veal
1/2 c ground pork, preferably with fat (may be substituted for more beef)
1/2 finely chopped onion
Butter for frying
1 egg
salt, white pepper
soy sauce, optional

Soak the bread (bread crumbs) in th ecream. Mix the ground meat and add the cream and bread mixture. Brown the finely chopped onion in a little butter. Mix the onion with an egg and add it to the meat mixture. Work the mixture until smooth. Add some more water to give a smooth consistency, season with pepper and salt as you go.

Roll th emeat into balls. The simplest method is to shape them using the wet palm of your hand and a couple of tablespoons, alternately standing them in a glass of hot water.

Melt rather large quantity of butter and put 10 to 20 meatballs at a time, depending on their size. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready.

If the meatballs are to be served with gravy or sauce, proceed as follows:

Rinse the frying pan with water after each frying and add new butter. When all the meatballs are ready, sprinkle a little flour in the pan, pour in the gravy (i.e. butter from the frying and water used to rinse the pan) and stir until the sauce is even. Flavor wih a little white pepper, salt and perhaps some Soy Sauce. Let the meatballs bubble gently for a few minutes in the sauce, over low heat.

Pork Chop - Potato Scallop

4-6 pork chops - browned

Blend: 1 10-1/2 oz can Crm Mushroom Soup
1/2 c sour cream
3/4 c shredded cheddar cheese
1/3 c chopped onion
1/4 c water
2 T parsley flakes
4 + c thinly sliced potatoes
pepper & Johnny's pork & chicken seasoning to taste

Mix all ingredients. Place in casserole dish. Top w/ sliced mushroom & more grated cheddar. Layer pork chops. Cover & bake at 375° for 1-1/4 hours. Brown, uncovered last 15 minutes. Enjoy!


Grilled Fillet of Beef (6-8 servings)

For the perfect accent, serve with our special ketchup that follows.

Prepare very hot charcoal fire or gas grell. Season:
1 fillet of beef (about 5 lbs), trimmed
With:
1 T salt
2 tsp cracked black peppercorns
Sear beef well, about 5 minutes per side, until browned. Remove from grill. Push coals to oneside of grill or turn off one side of gas grill. Place meat on side without coals or heat, over drip pan. Cover grill, leaving vents open a bit. Cook, turning once or twice, until instant-read thermometer inserted in thickest part reads 135° for rare, 140° for medium-rare, or 155° for medium, 25 to 30 minutes. (Temperature will continue to rise 5°.) Remove roast from grill, cover loosely with foil, and let stand 15 to 20 minutes before carving. Slice 1/2 inch thick.

Red-Onion Garlic Ketchup (about 3 cups)

The rich, deep, robust flavors of this ketchup are perfect with steak or roast beef.

Heat in a large nonreactive skillet over medium heat:
1/3 c olive oil

Add and cook, stirring often, until well browned, about 35 minutes:
5 large red onions, thinly sliced

Add and cook until softened, 3 minutes:
1/4 c minced garlic
1 T minced peeled fresh ginger
1 medium-size ripe tomato, finely diced

Add:
1 tsp hot-red-peppersauce, or to taste
5 T Worcestershire sauce
1/2 c light or dark molasses
3/4 c cider vinegar
1 tsp ground allspice

Reduce heat to low and cook, stirring occasionally, until slightly thickened, about 15 minutes. Remove from heat. Season with salt and black pepper, to taste

Let cool to room temperature. Place in blender or food processor and puree. Serve warm or cold. This will keep, covered and refrigerated, for up to 1 month.


Ratatouille (serves 6)

Ratatoulille is very versatile. It works equally well as a main course or side dish, and can be served hot, cold, or at room temperature. You can refrigerate it, covered, up to three days.

1 large eggplant (about 1-1/2 lbs), cut into 1-inch cubes
4 medium zucchini, cut into 1-inch cubes
1/2 c plus 2 T extra-virgin olive oil
2 T coarsely chopped fresh thyme
Coarse salt and freshly ground pepper
6 lbs vine-ripened tomatoes (about 10)
2 bell peppers, 1 red and 1 yellow
4 garlic cloves, finely chopped
2 medium onions, halved and cut into half-moons
1/2 c coarsely chopped fresh basil
1/2 c coarsely chopped fresh flat-leaf parsley

1. Preheat oven to 400°. Toss together the eggplant, zucchini, 1/2 c oil, 1 T thyme, 1 tsp salt, and 1/2 tsp pepper on a large rimmed baking steet. Roast, tossing occasionally, until vegetables are golden, about 1 hour.
2. Meanwhile, bring a large pot of water to a boil. Prepare an ice-water bath, and set aside. Cut a small, shallow X in th estem end of each tomato; blanch tomatoes until skins begin to loosen, about 30 seconds. Immediately transfer with a slotted spoon to the ice-water bath.
3. Drain tomatoes. Remove skins; cut tomatoes into quarters, discarding seeds.
4. Place one bell pepper at a time on the trivet of a gas-stove burner on high heat; roast, turning occasionally with tongs, until black all over. (Or, broil peppers in a baking pan, turning them occasionally.) Transfer to a large bowl, and cover with plastic wrap. Let steam in bowl until cool enough to handle, about 10 minutes.
5. Remove skins from peppers. Discard topsand seeds. Cut peppers lengthwise into 1/2-inch-thick strips.
6. When eggplant and zucchini are done roasting, heat remaining 2 T oil in a large, deep skillet over medium-high heat until hot but not smoking. Add garlic and onions; cook until soft, about 7 minutes. Add eggplant and zucchini, 1/4 c basil, and remaining T thyme. Season with salt and pepper. Reduce heat to medium-low; simmer, stirring occasionally, until vegetables are very soft, about 30 minutes. Stir in parsley and remaining 1/4 c basil. Cook until heated through, about 1 minute more.

ON THE SIDE: Ratatouille is great with uncomplicated roast chicken or grilled meats. Don't serve it with fussy dishes that have sauces; the flavors will complete.


Lasagna (4 servings)

1 lb Italian Sausage, cut in 1" pieces
1-1/2 lb ricotta cheese
4 eggs
1/4 c mincd fresh parsley
salt to taste
2 c meat & tomato sauce (recipe follows)
1 pkg lasgna noodles, cooked & drained
1 c shredded mozzarella cheese

Saute Sausage in a frying pan until well browned. Meanwhile, combine ricotta cheese, eggs, parsley & salt, mixing well. Refrigerate until ready to use.
Place a thin layer of the meat and tomato sauce in a shallow baking pan. Add a layer of the noodles then the ricotta cheese mixture, the sausage pieces, the shredded mozzarella cheese, and a sprinkling of the parmesan cheese. Continue layering until the pan is full, ending with lsagna, sauce and grated parmesan.
Bake in a pre-heated 375° oven for 40 min. Let lasagna sit for at least 5 min before cutting. Serve with remaining meat and tomato sauce poured on top and sprinklings of grated parmesan cheese.


Meatloaf (bake 350°- 1 hour)

1 onion
1 lb ground beef
1/2 c oats or crackers
s & p
2 eggs mixed with...
1/2 c canned milk
MIX ALL OF ABOVE

Cook following on stove 5 min & pour over meatloaf:
1 can water
1 can tomato-soup
1/2 c brown sugar
1/2 tsp dried mustard
5 T catsup
s & p



Polynesian Stew

2-3 lbs stewmeat
2 T oil
1/4 c butter
1 c onion
1 clove garlic (minced)
1 c carrot (chopped)
2 can mushrooms or fresh
2 T dill weed
1/4 c parsley
1 bay leaf
1/2 tsp thyme
1 tsp salt
1/4 tsp pepper
2 c chicken stock

Paste
4 tsp flour
4 tsp butter
1/2 c whip cream

Heat & brown meat. Add butter saute onion. Add garlic, carrot and mushroom. Cook for 5 min. Add dill weed, parsley, bay leaf, thyme, s & p. Pour in stock.
Boil & simmer, covered 1-1/2 - 2 hours
Add Paste
Boil to thicken
Before serving, add cream



Turkey Roll

2-1/2 turkey meat -put on wax paper - smash flat 1/2" thick, rectangular
1 box Stov Top or your own - cook first. Then layer on top of meat.
Take off wax paper. Roll like Jelly Roll.
Bake 350° for 40-45 min.
Use own gravy


Turkey Apple Pot Pie (yield: 6 servings)

1/4 c chopped onion
1 T butter
2 cans cr of chicken soup, undiluted
3 c cubed turkey
1 lg tart apple, cubed
1/3 c raisins
1 tsp lemon juice
1/4 tsp ground nutmeg

Pastry for single - crust pie 9"
In a sauce pan, saute onion in butter until tender, add the soup, turkey, apple, raisins, lemon juice & nutmet; mix well. Spoon into an ungreased 11"x 7" x 2" baking pan (obling). On a floured surface, roll pastry to fit top of dish. Cut vents in pastry, using a small apple cookie cutter if desired. Place over filling; flute edges.
Bake at 425° for 25-30 min or until crust is golden brown and filling is bubbly .


Cheddar 'N' Turkey Potato Pie (makes 6 servings)

8 oz mushrooms, sliced (2-1/2 c)
1/4 c chopped onion
3 T butter
1/4 c all-purpose flour
1/4 tsp dried tarragon
1/4 tsp pepper
1 c canned chicken broth
1/2 c 2% milk
2 c diced cooked turkey
1 10-1/2 oz pkg frozen mixed vegetables, thawed and drained
2 c shredded cheddar cheese (divided)
2 c hot mashed potatoes
paprika

Preheat broiler.
In saute pan, cook and stir mushrooms and onion in butter over med heat for 3 min. Stir in flour, tarragon and pepper. Gradually add broth and milk; cook, stirring frequently until mixture thickens and comes to a boil (about 5 min). Reduce heat to low; stir in turkey, mixed vegetables and 1 c cheese, simmer 5 min.
Stir 3/4 c cheese into hot potatoes.
Spoon hot turkey mixture into 1-1/2-quart casserole. Top with potato mixture. Place under heated broiler 5 min.
Stir 3/4 c cheese into hot potatoes.
Spoon hot turkey mixture into 1-1/2-quart casserole. Top with potato mixture. Place under heated broiler 5 min.
Sprinkle with remaining 1/4 c cheese and paprika; place under broiler 2 min.

Calories: 429


Smothered Steak (6 servings)

2 lbs boneless round steak
1/4 c all purpose flour
s & p to taste
2 T veg oil
1 clove garlic, minced
1 onion, sliced
1 tsp dried basil, crushed
1 10 oz can beef broth
1 can broth water
5 med potatoes scrubbed but unpeeled
Cut meat into serving pieces. Cut off all fat. Combine flour with s & p. Sprinkle over both sides of meat. Pound flour into meat using a mallet or the edge of a heavy plate. Let meat stand at room temp for 30 min.
Heat oil in pressure cooker, uncovered. Brown meat well in oil. Add garlic, onion, basil, broth & water. Cook until done. Place rack on top of meat & arrange potatoes.
Serve at once.


Oven Fried Chicken (5 servings)

3/4 c unsalted butter
3 garlic cloves, minced
2 c fresh bread crumbs
2/3 c grated parmesan cheese
2 tsp kosher salt
1/4 tsp freshly ground pepper
1 chicken (3-1/2 lbs) cut into 10 pieces

1. Heat oven to 350°. In small saucepan, melt butter with garlic. Tranfer to a large bowl & let cool to room temp.
2. In large bowl, mix breadcrumbs, cheese, s & p. Dip each chx piece, one at a time, into melted garlic butter. Transfer to the bread crumb mixture & turn to coat on all sides. Arrange the chicken on a flat layer or large cookie sheet. Drizzle any remaining butter over chicken & bake until lightly browned, 50-60 mins.



Sig's Chili (double)

2 T olive oil
2 lbs boneless beef chuck, cut into 1/2" cube
1 med onion, finely chopped
1 large sweet green pepper, chopped
1-28 oz can crushed tomatoes
3 cloves garlic, finely chopped
1/4 c beer or dry red wine
1/2 T chili pwd
1/2 T dried basil
1/2 T ground cumin
1/2 tsp dried oregano leaves
1/4 tsp crushed red pepper
1 - 16 oz can red kidney beans, drained
Shredded cheddar & monterey jack cheese optional
Sliced green onions, 1 avocado salsa optional

1. Heat saucepan with 2 tsp olive oil. Add beef and brown quickly, transfer beef to bowl. Add remaining oil & saute onion, gr pepper and garlic until lightly brown.
2. Stir in beef, crushed tomatoes, beer, chili pwd, basil, cumin, oregano, red pepper, heat to boiling. Reduce heat to low, cover - simmer for 2 hours. Stir occasionally.
3. Uncover saucepan & cook 1/2 - 1 hour longer until meat is tender.
4. Stir in kidney beans and cook just until beans are heated through, about 5 min. Serve Chili with cheese, green onion & avocado salsa, if desired.


Swedish Meatballs (75 meatballs)
Prep time - 1 hr; Baking time - 1 hr

1-1/4 tsp salt
3/4 tsp sage
3/4 tsp allspice
1/2 tsp freshly ground pepper
1/8 tsp nutmeg
1 c milk
1-3/4 lb lean ground beef
1/4 lb bulk pork sausage
1 small onion, diced
2 lg eggs, lightly beaten
1/2 c flour
3 T veg oil, divided

1. Combine bread crumbs, salt, sage, allspice, pepper & nutmeg in bowl. Stir in milk. Add beef, pork, onion & eggs; lightly mix just until blended
2. Spread flour in large plate. Shape meat mixture into 1-1/2" balls. Roll meatballs in batches in flour to coat. Shake off excess flour, then transfer to sheet of wax paper.
3. Heat oven to 350°. Heat 1 T oil in large skillet over med heat. Brown 1/2 of meatballs on all sides, 6 min. Tranfer to 2-1/2 qt baking dish. Repeat process with remaining oil and meatballs. Stir 1/2 c water into meatballs. Cover and bake 1 hour. Transfer to serving bowl.
- Sauce -


BBQ Chicken

2 broilers - cut up
Poke holes in chicken with fork & marinate overnight.
Combine:
1 c salad oil
1/3 c white vinegar
6 T sugar
6 T ketchup
2 T grated onion
2 tsp dry mustard
2 cloves garlic, minced
2 T worcestershire sauce
Dash of tobasco

To cook:
Outdoors: Broil over gray charcoal fire, 12" from coals, 20 min each side.
Turn frequently & baste with sauce often.
Indoors: Broil as far away from coils as possible, basting & turning often.


Sweet & Sour Porkchops (6 servings)

6 pork loin chops - cut 3/4"-1" thick
2 T shortening
1 tsp salt
1/4 tsp pepper
1/2 c real lemon - reconstituted lemon juice
1/4 c clover honey
1/4 c chopped onion
1 T soy sauce
1 tsp beef flavor instant bouillon
1 (20 oz) can chunk pineapple in heavy syrup well drained reserving syrup
3 T sornstarch
1 c thinly sliced carrots
6 green pepper rings

In large skillet, brown chops in shortening grease pan. Remove shops to baking pan. Season withsalt & pepper. Add carrots. In sauce pan, combine real lemon, honey, onion, soy sauce, bouillon and half the pineapple syrup. In small bowl, mix remaining pineapple syrup and corn syrup and cornstarch until smooth; stir into real lemon mixture. Cook stirring until thickened, pour chops. Cover, bake 350° oven 50-60 minutes or until tender. Add pineapple chunks. Top each chop with a pepper. Bake uncovered 10 min longer.


Crockpot Chili

1/2 lb dry pinto or kidney beans
2-16 oz cans tomatoes
2 lbs ground beef (browned)
2 med onions, chopped
1 green pepper, chopped
2 cloves garlic, crushed
2-3 T chili powder
1 tsp pepper 1 tsp cumin
salt to taste

Boil dry beans til soft. Drain well. Put all ingredients in crockpot in order listed. Stir once. Cover & cook on low 10-12 hours.
When using canned beans, use 2-16 oz cans (drain liquid)


Deep Fried Chicken with Lemon Slices (serves 6-8)

3 lbs chicken breast meat
A
1/2 tsp salt
1/2 T cooking oil
1/2 T light soy sauce
1 T cornstarch
1 T water
1 egg yolk
Black Pepper
B
6 T cornstarch
3 T flour
3 T sugar
3 T lemon juice
3 (?) T light broth
C
1/2 tsp salt
2 T cornstarch
1 tsp sesame oil

1 green pepper, cred & seeded
1 red pepper
Oil for deep frying
2 lemons, thinly sliced
Chopped parsley

1. Skin chicken. Cut into bite sized thin slices. Marinate chicken 10 min. (A)
2. Mix (B) on a plate and coat each chicken piece with the mixtuer.
3. Mix (C) in a small bowl. Cut pepper 1" pieces
4. Place a 12" wok over high heat. Heat the oil until almost smoking. Deepfry the chicken slices until almost golden brown.
5. Remove with a slotted spoon to a heated plate. Pour off all but a T of oil.
6. Stir fry the pepper until it begins to brown. Pour in (C). Bring to boil, stirring until thickened.
7. Add chicken pieces. Stir after a few more minutes.
Put on serving platter. Garnish with lemon/parsley.


Orange-glazed Turkey Breast (8-10 servings)
(prep & cook time: about 1 hour & 40 min, including 10 to 20 min for standing)

1 boneless, skinless turkey breast half (3 to 3-1/2 lbs), fresh or frozen
1/3 c orange marmalade
2 T soy sauce
2 T lemon juice
1 tsp ground ginger
3-1/2 c chicken broth
1/4 c cornstarch
1/2 c apricot nectar
S & P
1. If turkey is frozen, thaw in refrigerator at least 48 hours. Rinse breast and pat dry. Set on a rack in a foil-lined 10X15" roasting pan. Bake in a 375° oven til a thermomet inserted in center of thickest part reaches 120°, 45 to 50 minutes.
2. Meanwhile, in a 1-1/2 to 2-quart pan melt marmalade over med-low heat. Stir in 1 T soy sauce, 1 T lemon juice, and the ginger.
3. When turkey reaches 120°, brush some of the marmalade mixture over breast; cont roasting, basting twice more with marmalde mixtue, until a thermometer inserted in center of thickest part reads 155° to 160°, about 30 min longer. Transfer turkey to a platter to keep warm; let rest 10 to 20 min.
4. To the remaining marmalade mixture in the pan, add remaining soy sauce & lemon juice, and the broth. Smoothly mix cornstarch with apricot nectar. Add to broth mixture and stir over high heat until it boils, about 4 minutes. Pour any accumulated juices from turkey platter into broth mixture, add salt & pepper to taste, and serve with turkey.
210 calories per serving.


Roast Prime Ribs of Beef (preheat oven to 425°)

12 pound Prime Rib roast, at room temperature
Salt & freshly ground pepper, to taste

Season roast with s & p. In a roasting pan place roast, fat side up, so that ribs of roast act as rack. Roast for 30 minutes and reduce heat to 350°. Continue to roast for 2 hours more or until meat thermometer registers desired doneness. Transfer to platter & let rest, covered 20 minutes.

For the pan sauce:
2 cups beef stock or canned broth
Sprig of thyme or 1/2 tspdried
Worcestershire sauce, to taste
Salt & freshly ground pepper, to taste

Skim off fat from pan drippings and add stock and thyme. Bring to a boil and simmer 10 minutes. Season with Worcestershire and salt and pepper to taste. Transfer to a sauceboat.

Casseroles

Zucchini Potato Casserole

1-1/2 c bulgur wheat
3 c water
6 c zucchini, sliced
3 c red potatoes, sliced
1 onion chopped
1 lb firm tofu, crumbled
1-1/2 c soya kaas cheese, shredded (cheddar and jalapeno)
1 c tomato paste or italian sauce
2 T fresh parsley, chopped
1 tsp basil
1 tsp oregano
1/2 tsp thyme
1 tsp garlic pwd
1/4 c Braggs Aminos
1/2 tsp salt
pinch cayenne

• Over low heat, cook bulgur wheat in water15 min.
• Steam onion, potatoes until almost done. Add zucchini and seasonings. Cook until tender.
• In a separate bowl, combine bulgur wheat, tomato paste & parsely. Press into the bottom of a casserole dish.
• Next combine tofu and 1/2 of the cheese. Spread on top of bulgur mixture.
• When veggies are done, put them on next. Top with remaining cheese.
• Bake at 350° for 30 min.

Chicken Casserole

4 chicken breasts
Sauce:
2 c cr of chicken soup }
1 c mayonnaise } mix together
2 T lemon juice }
2 pkg frozen broccoli (not cooked) - put on bottom

Put cooked chicken on top of broccoli. Pour sauce over that. Grate 1-1/2 c grated cheese (mild or colby)
3 c Pepperidge Farm Stuffing Mix - sprinkle on top. Then drizzle with butter.
Bake 45 min - 350°

Sweet Potato Casserole

4 c sweet potatoes, mashed
1/2 c hot soy milk
1/4 c honey or pure maple syrup
1 T oil
1/2 c peanut butter
1 tsp salt

• Add milk, oil and salt to sweet potatoes.
• Combine peanut butter & honey and spread on the bottom of greased baking dish. Top with the sweet potato mixture
• Bake 30 min at 375°
• Garnish with fresh parsley

Chicken Broccoli Casserole

1 whole chicken cooked - boned
1-1/2 c rice or 2-3 c cooked (a little less rice is better)
1 c mushroom soup
1 c mayonnaise
2 pkg broccoli
Cook broccoli & rice
Mix mushroom soup & mayo together
Layer rice, soup, cheese sauce, broccoli

Cheese Sauce:
1 cube butter
2-3 T flour
1 c milk
1-1/4 - 1-1/2 c cheese
Melt butter, add flour til smooth
Add milk, stir until thickened
Add cheese, stir til melted
Bake 350° til warm


Chicken Enchilada Casserole

3/4 chicken breast
3 - 8 0z cans of cream of chicken
1 c sour cream
small can of diced green chilies
chopped onion
1 T chili pwd
1 tsp garlic pwd
Shake pepper all over to taste
3-4 c grated cheese
12 corn tortillas 6" size - rip them up

Preheat to 350°
Mix goop ingredients
Put a tiny layer of goop on pan, then mix chix in goop
Take tortillas & layer over first goop
Spread 1/2 goop on top of tortillas
Add layer of cheese 1/2 the cheese
Repeat: tortillas, goop, cheese
Put in oven for 45 min

Dips

Vegetable Dip

1 c mayonnaise

1 c sour cream

1 tsp dill weed

1 tsp Bon Appetit

1 T onion flakes (opt)

1 T parsely flakes (opt)

Mix well and refrigerate 1/2 hour before serving.

Desserts

Banana Tort (11X14 Pan)

24 graham wafers (or equivalent crumbs) - maybe 2 cups or so
4 T melted melted butter - or a little more. Press firmly into an 11X14" cake pan.

1/2 lb. butter
2 c. icing sugar
3 eggs
1 T vanilla (yes 1 T)
Cover with cellophane

Combine with mixer for 10-15 mins. Then spread over graham crust.
Put pan into the fridge for a min. of 3-4 hours. (overnight is good too.)

Layer the top with bananas. I use 6-8 bananans. Then layer with whipping cream.

(about 1/2 ltr.) Sprinkle with graham crumbs.

This dessert is sssooooooo good!


Orange Spice Cake

1-2/3 c all-purpose flour
1/3 c sugar
1-1/2 tsp bs
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 c orange juice
1/2 c molasses
1/3 c vegetable oil
1 egg
1/2 c orange marmalade
Whipped topping, optional

In a bowl, combine the flour, sugar, bs, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9" square baking pan.
Bake at 350 degrees marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired.
Yield: 9 servings


Ice Cream with Butterscotch Sauce (prep time: 5 min.; total time: 25 min.; serves 4)

The candies can be chopped in a food processor or crushed in a sealed plastic bag using a meat pounder or hammer.

1 c heavy cream
1 c hard, dark butterscotch candies, finely chopped, plus more for garnish (optional)
1 pint vanilla ice cream, for serving

1. Heat cream in a med saucepan over med-high heat until almost boiling. Stir in chopped candies, and reduce heat to medium. Continue to cook, stirring constantly, until candies have melted, about 5 minutes. Remove from heat; let sauce cool slightly.
2. Divide ice cream among four serving bowls, and top with sauce. Garnish with additional crushed candies, if desired.



Fruit-Filled Jelly Roll
Makes: 8 servings at 99¢ each. Prep: 20 minutes. Bake: 375° for 15 minutes. Refrigerate: 3 hours.

Cake:4 egg yolks
1/3 c granulated sugar
1/2 tsp vanilla extract
1/4 tsp lemon extract
1/2 c lemon yogurt
6 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
3/4 c cake flour (not self-rising)
Confectioners' sugar, for dusting

Filling:
1/4 c heavy cream
1/3 c bottled lemon curd
28 small blackberries or 14 large blackberries, each halved
28 small raspberries

1. Cake: Heat oven to 375°. Line bottom of 15 x 10 x 1-inch jelly-roll pan with waxed paper. Lightly coat paper with nonstick cooking spray.
2. In a large bowl, beat yolks, sugar, vanilla and lemon extracts on medium speed until lemon-colored, 2 minutes. Add yogurt; beat until smooth
3. In large bowl, with clean beaters, beat egg whites on medium-high until foamy. Beat in cream of tartar and salt and beat until firm and glossy peaks form, 3 minutes. Stir one third of whites into egg yok mixture to lighten. Fold in remaining whites.
4. Sift flour over batter; fold in. Scrape into prepared pan; smooth top.
5. Bake in 375° oven 15 minutes, until lightly golden and center springs back when lightly touched. Cool in pan on rack 10 minutes. Dust towel with 2 T confectioners' sugar. Turn cake out onto towel. Dust top with sugar. Roll up cake with towel. Place, seam side down, on wire rack. Let cool.
6. Filling: In bowl, beat cream until stiff peaks form. Fold in curd. Refrigerate until ready to fill, 1 hour.
7. Assemble: Unroll cake. Spread with filling, leaving 1/4-inch border at a short end. Beginning at short end of cake without border, arrange alternate rows of blackberries with raspberries, 7 berries per row, spacing rows about 1/2-inch apart (8 rolls total, 4 for each berry. Carefully roll up cake without towel. Wrap the roll in plastic wrap; refrigerate at least 2 hours. Unwrap cake and dust with confectioners' sugar before serving.
(207 calories per serving)


Triple-Chocolate Peppermint Trifle (serves 10 to 12)

You can make the trifle components the day before you assemble it. Wrap cake tightly in plastic wrap, and refrigerate the syrup, mousse, and pudding in separate airtight containers.

For the cake:
Vegetable oil cooking spray
1/2 c whole milk
2 T unsalted butter
3/4 c all-purpose flour
1/4 c unsweetened Dutch-process cocoa powder
1-1/2 tsp bp
1/2 tsp salt
2 lg eggs, room temp
3/4 c granulated sugar
1-1/2 tsp pure vanilla extract

For the syrup:
1/4 c heavy cream
12 oz white chocolate, finely chopped
1/2 c coarsely chopped peppermint candies or candy canes

For the pudding:
8 oz milk chocolate, finely chopped
2 c heavy cream
3 lg egg yolks, room temp

For serving:
1-1/2 c heavy cream
1/4 c confectioner's sugar
1/4 c coarsely chopped peppermint candies or candy canes

1. Preheat oven to 350. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
2. Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
3. Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 mins. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
4. Make the syrup: Bringsugar and 1/4 c water to a boil in a small saucepan, stirring until sugar has dissolved. LEt cool completely. Stir in liqueur.
5. Make the mousse: Prepare an ice-water bath; set aside. Bring 1 c cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a sow, steady stream, and process until smooth. Transfer to a medium bowl ste in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
6. Beat remaining 1-1/2 c cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
7. Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
8. Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine siev over chocolate; whisk until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
9. To assemble: Spread 1/3 of mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
10. Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.


Upside-Down Pumpkin Pie (makes 12 servings)

3/4 c firmly packed brown sugar
3/4 c granulated sugar
1 tsp salt
1 T ground cinnamon
2 tsp ground ginger
1 tsp ground allspice
4 eggs
1 29-ounce can pumpkin
2 12-ounce cans evaporated milk
1 18.25-ounce box spice cake mix (I have had great results with Betty Crocker Super Moist mixes)
1/2 c unsalted butter (1 stick)
Whipped cream

Lightly grease a 9-by-13-inch glass baking dish. Preheat oven to 425 degrees.
In a large bowl, mix together the sugars, salt, cinnamon, ginger and allspice. In a separate bowl, beat the eggs lightly; add to the sugar mixture. Stir in the pumpkin and then the evaporated milk. (The mixture only needs to be stirred until the mixture is uniform.) Pour the pumpkin mixture into the baking dish.
Put the spice cake mix in a bowl. Using a pastry blender or two knives, cut the butter into the cake mix until it resembles small crumbs. The mixture will be powder. Carefully and gently sprinkle all the spice cake mixture over the pumpkin mixture. It will float on top of the pumpkin mixture.
Bake for 15 minutes and then reduce the temperature to 350 degrees and bake 45 to 50 minutes more. If the top begins to brown too much, loosely tent with a piece of aluminum foil slightly smaller than the baking dish. Test for doneness by inserting a knife into the center. If the knife comes out with nothing sticking to it, the pie is done.
Serve with whipped cream!


Peach Cobbler

Bisquit Topper:
Sift together: 1 c flour, 2 T sugar, 1-1/2 tsp bp, 1/4 tsp salt
Cut in 1/4 c butter until it resembles coarse crumbs
Combine 1/4 c milk, & 1 slightly beaten egg
Add all at once to dry ingredients, stirring just to moisten

Peaches Sauce:
1-1/2 T cornstarch
1/4 tsp mace
1/2 c brown sugar
1/2 c water using saucepan
Cook and stir until thickened. Add 4 c sliced peaches, 1 T lemon juice, 1 T butter
Cook until peaches are hot (5 min)
Put in pan and put bisquit topper on
Bake 400° 20 min


Zucchini Cake

3 eggs
2 c sugar
1 c oil
2 c flour
2 tsp soda
1 tsp salt
3 tsp cinnamon
1 tsp bp
3 tsp vanilla
2 c grated zucchini
3/4 c raisins (opt)
nuts

Combine eggs, sugar, oil, vanilla. Beat.
Add zucchini
Sift dry ingred.
Add to mixture
325° - 50 min
(smaller - 9X13 lower temp longer)


Moist Apple Cake (serves 8-10)

4 large gala or granny smith apples
1/2 tsp lemon juice
1 c all purpose flour
1 tsp baking pwd
1/2 tsp bs
1/2 tsp salt
1 c plus 1/4 c sugar
1/2 tsp cinnamon
2 eggs
1/2 c oil
1/2 tsp vanilla extract
1/4 c toasted walnuts, chopped
1/3 c heavy whip cream lightly sweetened

Preheat oven to 325°. Peel, quarter & core appples. Thinly slice 8 apple quarters into a med bowl. Add lemon juice & toss. Set aside. Using a box grater's coarse side, grate the remaining apples onto a plate; set aside.
In a med-size bowl; whisk together flour, bp, bs, salt, 1 c of the sugar & 1/2 tsp of the cinnamon.
Whisk eggs, oil & vanilla. Stir in 1-1/2 c grated apples & walnuts. Combine wet ingredients into dry ingredients and mix. Set aside.
Line the bottom of an 8" or 9" round cake pan with parchment on wx paper & coat with cooking spray.
Mix apple slices with remaining 1/4 c sugar & 1/2 tsp cinnamon. Then layer evenly bottom of pan. Scoop batter on top. Spread completely over apple slices. Bake 50 min middle rack. Turn cake onto plate.


Christmas Fudge

2/3 c or 5 oz can evaporated milk
2 T butter
1-2/3 c granulated sugar
1/2 t salt
2 c miniature marshmallow
1-1/2 c semisweet choc chips
1/2 c chopped pistachio nuts
1/2 c crushed candycanes or other peppermint candy

Combine milk, butter, sugar and salt in heavy saucepan. Bring to a boil & cook 2-1/2 to 3 min, stirring constantly. Begin timing when the mixture begins to bubble. Remove from heat and add marshmallows, chocolate morsels, and pistachios. Stir briskly until marshmallows are melted. Pour into buttered 8" square pan and sprinkle with crushed candy. Cool thoroughly before cutting into 7" pieces.


Eva's Plum Cake (9X13 pan; 325° for 40 min)

3 eggs
1 c sugar
2/3 c oil
1/2 c OJ
2 c flour
1 T bp
grated rind of orange
1 c fresh or canned fruit

Beat eggs and gradually add sugar. Slowly add oil still beating. Add 1/4 c OJ. Fold in flour, baking powder and rind.
Spread 3/4 batter in ungreased pan. Spoon fruit over top. Add 1/4 c OJ to remaining 1/2 batter & mix well. Pour over cake & bake.


Pumpkin, Cheese and Pecan Terrine (serves 8)

Pumpkin Layer:
1/2 - 16 oz can or 1 c pureed cooked pumpkin
1/4 c firmly packed light brown sugar
1/4 c milk
1 lg egg
1 lg egg yolk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp salt

Cream Cheese Layer:
1 - 8 0z pkg cream cheese, softened
1/3 c sour half & half
1 lg egg
1 lg egg white
1/4 c granulated sugar
1 tsp vanilla extract

Pecan Layer:
2 lg eggs
1/2 c light corn syrup
1/4 c firmly packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1-1/2 c pecans

Glaze:
1/2 c gran sugar
1/4 c heavy cream

1. Heat oven to 350°. Grease 8-1/2 x 4-1/2" loaf pan. Tear off 18" long sheet of aluminum foil; fit into bottom and up long sides of pan. Generously grease foil and visible portions of pan.
2. Prepare Pumpkin Layer: In med size bowl, with electric mixer on high, beat pumpkin, brown sugar, milk, egg, egg yolk, cinnamon, vanilla, and salt until smooth. Spoon pumpkin mixture into prepared loaf pan. Rinse and dry bowl and beaters.
3. Prepare Cream Cheese Layer: In same bowl, with electric mixer on high, beat cream cheese, sour half-&-half, egg, egg white, sugar, vanilla until smooth. Very carefully, one spoonful at a time, layer cheese mixture onto pumpkin mixtuer in loaf pan. Bake terrine 15-18 min or until top surface of cheese layer is set.
4. Meanwhile, prepare Pecan Layer: In food processor fitted with chopping blade, pulseeggs, corn syrup, brown sugar, cinnamon and salt until combined. Add pecans; process until pecans are finely chopped. When top surface of cheese layer has set, very carefully spoon pecan mixture onto cheese mixture in loaf pan.
5. Bake terrine 30-35 min longer, or until center appears to be set when pan is gently tapped. Cool terrine on wire rack to room , then wrap tightly and refrigerate until completely cold - several hours or overnight.
6. Just before serving, prepare glaze: In large skillet, heat gran sugar over med heat, stir constantly, until liquified and golden. Remove from heat; carefull stir in cream with knife; loose ends of terrine from pan; put on serving platter; put on glaze; cut cross.


Cinnamon Rolls & Orange Rolls

Bun Recipe:
1 qt of milk & 1/2 lb butter plus 1 c sugar. Heat & then let cool.
Soften 3 pkg of yeast on 3 big T of yeast, 3/4 c water and 1 T sugar. Let rise.
Beat 6 eggs, put in cooled egg mixture, then add yeast mixture.
Start adding flour and 2T of salt. Kep adding flour but don't make as thick as bread dough. Knead it as thick as bread dough. Knead it 100 times. Let rise. After dough has risen once divide dough in half.
Half for cinnamon & other half for orange.

Cinnamon buns: Roll out dough. Spread with brown sugar (1/3 lb) and a layer of butter. Put on as much cinnamon as you like (lots). Roll quite tight. Slice 1" thick. Place in greased pans not too close. Let rise & bake in 375° for 17 min. Then take out. (Have mixed together 3/4 lb brown sugar & 1/2 pt whipping cream). Spread this immediately over buns and put back in oven for at least 10 more min, or until bubbly.

Orange Rolls: Roll out dough. Mix together the grated rind of 2 oranges and approx 1 c sugar plus 1/3 lb soft butter spread mixture over dough. Roll up & slice in 1" thick slices. Let rise & bake approx 20 min or til done at 375°. Have this icing mixture ready: 2 c icing sugar or juice from oranges. Only make it thick enough for thin icing.


Blueberry Pie

1 baked pie shell - cooled
2 c fresh berries - place in pie shell
Combine in a pan, add 1/4 c water,
3/4 c sugar } mix & stir. Add 2 c blueberries. Stir
3 T corn starch } constantly over med heat until boil.
1/8 tsp salt } Mixture will be quite thick and
clean looking.
Remove from heat. Stir in 1 T butter & 1 T lemon juice. Pour over fresh berries. Cool - top with fresh whipped cream.


Graham Crackers

1 c oil
1 c raw or brown sugar
1/2 c honey
2 eggs
1/2 c evaporated milk
2 tsp lemon or vinegar
2 tsp vanilla
6 c whole wheat flour*
*to one of these cups add: 1tsp salt & 1 tsp soda

Mix together: evaporated milk, lemon juice
Add: oil, honey, vanilla, eggs, sugar
Add all ingredients to four & mix
Divide in 4 equal parts. Place on greased & floured cookie sheet.
Roll to edges with bottle or pizza roller 1/4" thick.
Bake at 375° for 20 min or til brown. But in squares when first out of oven. Cool.


Blueberry Delight (9X13)

Crush 7-1/2 ox box of vanilla wafers.
Cover bottom of dish with 1/2 of the wafers
Beat 2 egg whites extra dry
{1 sq butter
Cream: {2 egg yolks
{1 c pwd sugar
Fold in egg whites. Drop mixture by tsp on top of wafer crumbs. Spread with fork. Spread 1 can Wilderness Blueberry Pie filling on top
Sprinkle 1 c broken walnuts over blueberries
Beat & sweeten - 1 c whipping cream. Spread on top. Add rest of crumbs sprinkled on top of cream. Chill overnight.


Fresh Peach Pie

5 c sliced fresh peaches (about 8 med)
3/4 c sugar
2 T instant tapioca
1 T lemon juice
1/8 ts cinnamon
Dash of salt
1 T butter, cut into bits
Pastry for 2-crust 9"-pie
2 tsp sugar

Mix peaches, sugar, tapioca, lemon juice, cinnamon, salt and butter. Line 9" pie pan with pastry: Pour in peach mixture. Cover with top crust, cut in lattice strips, if desired. Seal flute, prick with fork if solid crust. Brush lightly with cold water. Sprinkle lightly with 2 tsp sugar. Bake on lowest rack in oven at 400° for 40-50 min.
Variation: Peach N Pear Pie: Use 3 c sliced peaches and 2 c sliced fresh pears.


Glazed Strawberry Pie

Thaw 3 (10 oz) pkg of frozen strawberries. Using a spoon, dip out and set aside approx 2 c of the whole berries and large slices. The crushed berries and juice will be used in making the glaze. To make the glaze, mix together in sauce pan:
1/4 c sugar
1-1/2 T cornstarch
1/4 c plus 2 T water
Stirring consistently over medium heat, bring mixture to the boiling point and cook briefly or until mixture is transparent in appearance. Stir in the crushed berries and bring to the simmer point again. Remove from heat and stir in 1 tsp lemon juice. A drop or two of red food coloring may be added if desired. Cool mixture by setting pan in a container of ice and water. Cover to prevent a skim from forming and proceed to assemble the pie.
Beat together until creamy and smooth:
1 (3 oz) pkg cream cheese
1 T orange juice
Spread over the bottom of the cooled pie shell. Cover with the whole berries that were set aide. Pour the cooled strawberry mixture over the berries. Chill in refrigerator until serving time. Whipping cream can be dotted on top.

Glaze for Strawberry Pie:
1/3 c water
1/3 c sugar
1-1/2 tsp cornstarch
1 tsp lemon juice
2 drops red food color
To prepare glaze, in small saucepan, combine water, sugar, cornstarch, lemon juice & food color. Heat to boiling. Boil 2 min. Remove from heat and let stand, stirring occasionally to cool.


Figgy Pudding (prep 39 min; cook: 1 hr; stand: overnight; cool: 10 min)

1/2 c snipped dried figs
1/4 c orange liqueur, such as triple sec, Grand Marnier, Cointreau, or curacao
1/2 c butter, softened
1/2 c packed brown sugar
1/2 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground allspice
1/8 tsp ground black pepper
1/2 c fine dry bread crumbs
2 eggs, slightly beaten
1/2 c milk
1/4 c chopped dates
1/4 c raisins
1/4 c coarsely chopped almonds
1/4 c walnut pieces.

Use wax paper or cheesecloth (or the wrapper from the butter) to spread the butter into all the corners of the mold.
1/4 c brandy (optional)
1 recipe Hard Sauce

1. Soak figs in orange liqueur overnight. In a bowl beat together butter and brown sugar with a mixer on med speed until combined. Add flour, baking soda, salt, allspice, and pepper; beat on med speed until combined. Stir in undrained figs, breadcrumbs, eggs, milk, dates, raisins, almonds, and walnuts until combined.