APPLE GLAZED PORK CUTLETS

ASIAN RICE SALAD

BAKED APPLE DONUTS

BANANA NUT AND GINGER BREAD

BEST CHICKEN AND DUMPLINGS

BETTER THAN SEX CAKE

BIRMING HAM

BOW TIES WITH SAUSAGE

BROCCOLI SWISS CHEESE CASSEROLE

BROWNIES CHOC PECAN PRALINE SAUCE

BUTTER CRESCENT ROLLS

BUTTERMILK HONEY WHEAT BREAD

BUTTERMILK PIE

CHEWY GRANOLA BARS

CHICHIS MEXICAN FRIED ICE CREAM

CHICKEN AND RICE PRIMAVERA

CHICKEN SALAD CURRIED

CHINESE CASSEROLE

CHOCOLATE POTS DE CREME

CINNAMON ROLLS WITH ORANGE GLAZE

CRESCENT ROLLS

DEEP FRIED APPLE FRITTERS

DIED AND WENT TO HEAVEN CHOC CAKE

EASY SALAD

FRIJOL SANTIAGO

GARLIC PASTA

GLAZED BABY CARROTS

GREAT MOIST CAKE

HAPPY DAY CAKE

HEALTHY CROCK POT CHILI

ITALIAN ZITI MEDLEY

LEFSA

LEFSE

LEMONADE BASE

MAPLE PUMPKIN SAUTÉ

MILD GREEN ENCHILADA SAUCE

MIRACLE WHIP COPYCAT

NEAPOLITAN MINESTRONE

OLIVE GARDEN ITALIAN SALAD DRESSING

OVEN ROASTED TOMATOES

PANE DAROTO GOLDEN FRIED BREAD

PASTA AND BROCCOLI

RED LOBSTER CHEESE BISCUITS

RICE CUSTARD

RICE STUFFED AVOCADOS

ROAST BEEF IN COFFEE

RUSSIAN BLACK BREAD

SALSA

SESAME BUTTERMILK CHICKEN

SESAME LEMON MARINATED STEAK

SLOW COOKED BEEF STIFADO

SNICKERDOODLES

SPICED BLACK BEAN BURGERS

SPICY TOFU VEGGIE STIR FRY

TEXAS CAKE

TEXAS HOT SAUCE

TOMATO JAM

TORTILLA BLACK BEAN CASSEROLE

TRADITIONAL WHITE BREAD MIX IN A JAR

TUNA SALAD BISCAYNE

TUNA TREATS

VEGGIE BARS

WHIPPED CREAM CAKE TOPPING

ZUCCHINI CHOCOLATE ORANGE CAKE

APPLE GLAZED PORK CUTLETS     Back to Top

1/2 cup ketchup
1/4 cup tomato juice
1/4 cup finely chopped onion
2 tbs honey
2 tbs white vinegar
1 tsp dry mustard
1 1/2 tsp Worcestershire sauce
1/2 cup applesauce
1 lb thinly sliced pork loin chops

Combine first 7 ingredients in a saucepan; bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Stir in applesauce. Set aside 1/2 cup sauce and cook remainder over low heat 15 minutes. Place pork on lightly greased rack of a broiler pan and brush with half of reserved sauce. Broil 6 inches from heat 4 to 5 minutes. Turn and brush with remaining 1/4 cup of reserved sauce. Broil 4 to 5 minutes or until done.
Transfer to a serving platter; spoon remaining sauce over pork. Serves 4.

ASIAN RICE SALAD      Back to Top

WEAR GLOVES WHILE WORKING WITH PEPPERS
1-lb. Sirloin Steak 
1/3 cup Olive Oil, divided 
1/3 cup Rice or White Wine Vinegar 
1/4 cup Soy Sauce 
1 fresh Jalapeno or Serrano Pepper, finely chopped, divided 
2 cloves Garlic, minced 
1 Tbs. fresh Ginger, minced 
1/2 Tsp. Red Pepper Flakes 
1 9-oz. package French-style Green Beans, thawed and drained 
2 Carrots, thinly sliced and halved 
1 Cucumber, peeled, seeded and sliced 
4 cups cooked Brown Rice 

Partially freeze steak to make it easier to slice across grain into quarter-inch thick strips. Place the steak strips in a bowl as you go. 

In a separate mixing bowl, blend together all but 1 tablespoon of the olive oil, the vinegar, soy sauce, half the pepper, garlic, ginger root, and pepper flakes. Pour 
the mixture over the steak and marinade for one hour. Drain the steak and discard the marinade. Warm the remaining one tablespoon olive oil in a large skillet over 
medium-high heat until hot. Add the steak and the rest of the pepper. Cook for 3 to 5 minutes or until no longer pink. Combine the steak, drippings from skillet, green beans, 
carrots, cucumber, and rice in large bowl. Toss to coat all ingredients, and serve. 6srv

BAKED APPLE DONUTS     Back to Top

Sift together:
1-1/2 c. flour
1/2 tsp. nutmeg
1-3/4 tsp. baking powder
1/2 c. sugar
1/2 tsp. salt

Combine and then add dry ingredients:
1 egg
1/2 c. grated apple or
3/4 c. applesauce
1/2 c. oil
1/4 c. milk

Fill 12 greased muffin cups 2/3 full, bake at 350 degrees for 20-25 minutes. Remove from pan, brush with 1/4 c. butter and then roll in mixture of 2/3 c. sugar and 2 tsp. cinnamon.

BANANA NUT AND GINGER BREAD      Back to Top

2 cups brown sugar
1 cup mashed ripe bananas
2 eggs
1 teaspoon vanilla extract
1 to 2 tablespoons oil, optional
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1 tablespoon cardamom
1/2 teaspoon ground cloves
2 cups dark beer
1 1/2 cups chopped walnuts
all-purpose flour
2 cups dates, raisins, or currants
2 tablespoons finely minced ginger

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. 
2 In a large bowl cream the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired. 
3 In a separate bowl, sift together the flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the creamed mixture. 
4 Toss the walnuts with the flour. Stir in the walnuts, raisins,(or dates or currants) and ginger to the mixture and blend well. Pour into two greased 9x5 loaf pans. 
5 Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean. 

BEST CHICKEN AND DUMPLINGS EVER     Back to Top

3 1/2 lbs chicken, cut-up
Water
2 tsps salt
1 tsp pepper
2 cups plus 2 tablespoons flour
2 tablespoons vegetable shortening
additional salt and pepper

Place chicken in Dutch oven; add water until chicken is just covered. Add salt and pepper. Bring to a boil; reduce heat and simmer 20 minutes. Remove chicken from liquid; skin, bone and return meat to broth. Remove 1-1/2 cups broth; chill. In large mixing bowl, combine 2 cups flour, shortening and 1 cup chilled broth, mix together to form dough. Turn onto well-floured surface and knead 10 times. Roll to 1/4-inch thickness; cut into 1-inch squares and set aside. To remaining chilled broth, add remaining flour, dash of salt and pepper; stir into chicken and remaining broth in Dutch oven. Bring broth to boil, add dumpling squares, one at a time, stirring occasionally to separate. Reduce heat to simmer and cook 10 minutes or until broth is thick and dumplings are cooked.

BETTER THAN SEX CAKE     Back to Top

1 German chocolate cake mix
1 can sweetened and condensed milk (I use Eagle brand)
1 jar caramel ice cream topping
1 8 ounce container of Cool Whip
6 ounces Heath bar bits

Bake cake as directed in 9x13 pan. Take the handle of a wooden spoon and poke holes all over the cake while it's still warm. Pour can of condensed milk over warm cake, then repeat with caramel topping. Refrigerate for 6 hours. Frost cake with Cool Whip topping and sprinkle with Heath bar bits. Serve immediately.

(Your writer has probably seen 50 recipes for dishes that are "better than sex." I find
it interesting that our population continues to rise in spite of all the foods that are "better
than sex.")

BIRMING "HAM"     Back to Top

6 to 7 lb cooked corned beef roast
1 jar (10oz) red maraschino cherries, undrained
1 cup firmly packed brown sugar
1/2 cup orange juice
1/2 tsp whole cloves
1 medium orange, sliced

Place beef roast in a lightly greased 13- x 9- x 2-inch pan; cover. Bake at 350 degrees F. for 30 minutes. Drain cherries, reserving syrup. Set cherries aside. Combine cherry syrup, brown sugar, orange juice, and cloves in a saucepan; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Set aside. Make shallow cuts in roast in diamond designs, and brush with cherry syrup mixture. Secure orange slices and
cherries on roast with wooden picks. Brush fruit with cherry syrup mixture. Cover and bake 30 minutes, brushing every 10 minutes with remaining cherry syrup mixture. 

BOW TIES WITH SAUSAGE, TOMATOES & CREAM     Back to Top

2 tb Olive oil
1 lb Sweet Italian sausage, casings removed, crumbled
1/2 ts Dried red pepper flakes
1/2 c Diced onions
3 cl Garlic, minced
1 cn Italian plum tomatoes, drained, coarsely chopped
1 1/2 c Whipping cream
1/2 ts Salt
12 oz Bow tie pasta
3 tb Minced fresh parsley
Freshly grated Parmesan Cheese

Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water
until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. 4srv

BROCCOLI SWISS CHEESE CASSEROLE     Back to Top

5 cups chopped fresh broccoli
1 carton {24 oz.} cottage cheese
3 eggs
1/4 cup butter or margarine -- melted
1/3 cup all-purpose flour
1 can {8 3/4 oz.} whole kernel corn -- drained
2 cups shredded Swiss cheese
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
4 drops hot sauce
8 slices bacon -- cooked and crumbled

Cook broccoli, covered, in a small amount of boiling water, 10 minutes or until tender; drain. Combine cottage cheese, eggs, butter, and flour in container of an electric blender; process until smooth. Set aside. Combine broccoli, corn, and next 5 ingredients in a large bowl; stir in cottage cheese mixture. Spoon into a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle bacon over casserole. Bake casserole at 
350 degrees for 45 minutes.

BROWNIES ALA MODE WITH CHOCOLATE PECAN PRALINE SAUCE     Back to Top

Sauce:
1 stick of butter 
1 cup light brown sugar
1/2 cup pecans
1 tsp. vanilla
1 cup semi sweet or milk chocolate chips 
3 tbsp. white Karo Syrup
1 cup evaporated milk

Melt butter and chocolate chips and stir well. Add brown sugar and stir. Add syrup and boil 5 minutes. Add one at time and blend well after each addition: nuts, milk and vanilla. Stir well and let boil 1 minute. Remove from heat and stir a little longer until it cools slightly and begins to thicken.

Brownies:
Cream: 1 cup butter and 2 cups sugar
add four eggs
Sift 6 tbsp. cocoa and 1 cup flour into above
Add 1 cup pecans
Put batter into a greased jelly roll pan and bake at 350 for 30-35 minutes. Let cool. Serve brownie w/scoop of ice cream and the warm sauce on top. The sauce will keep in the refrigerator for a week or so.

BUTTER CRESCENT ROLLS     Back to Top

2 pkg. active dry yeast
3/4 c. warm water (105 to 115 degrees)
1/2 c. sugar
1/2 c. butter, melted
2 large eggs, lightly beaten
1 1/2 tsp. salt
4 c. all-purpose flour, divided
1/4 c. butter, softened

(1) Combine yeast and warm water in a 2-cup liquid measuring cup; let stand
5 minutes
(2) Combine yeast mixture, sugar, and next 3 ingredients in a large bowl; add 2 c. flour, stirring well. Gradually stir in remaining flour to make a soft dough.
(3) Turn dough out onto a well-floured surface, and knead 3 or 4 times. Place in a well-greased bowl, turning to grease top.
(4) Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.
(5) Punch dough down, and divide into thirds; shape each portion into a ball. Roll each ball into a 12-inch circle on a lightly floured surface;
spread with softened butter. Cut each circle into 12 wedges. Roll up each wedge, starting with wide end; place rolls, point side down, on greased baking sheets.
(6) Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until doubled in bulk.
(7) Bake at 375 degrees for 12 minutes or until golden. Brush the rolls with additional melted butter, if desired. Yield: 3 dozen

BUTTERMILK HONEY WHEAT BREAD      Back to Top

2 1/2 teaspoons active dry yeast
1 cup whole wheat flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons honey
1 1/2 tablespoons vegetable oil
1 1/2 cups buttermilk, at room temperature

Directions: 
1 Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine. 
2 If baking in bread machine using medium temperature. 
3 If baking in an oven, use manual or dough cycle to knead dough. Remove from read maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a pre -heated 350 degree F (175 degree C) oven for 25 minutes. Makes 1 loaf 

BUTTERMILK PIE     Back to Top

1 stick (1/2 cup) butter
1 1/2 cup sugar
3 eggs
1 1/2 Tblsps flour
1/2 cup buttermilk
1 tsp. vanilla
2 uncooked pie shells

Cream together all ingredients, except pie shells. Pour into pie shells. Bake 350 for about 30 minutes or until middle is set.(note: this will make enough filling for 2 pie crusts but will fill crust only about half full. You can double recipe and make 3 full pies or use a single recipe and make one deep dish pie)

CHEWY GRANOLA BARS      Back to Top

4 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter or margarine, softened
1/2 cup honey
1/3 cup packed brown sugar
2 cups assortment of mini chocolate chips, sunflower seeds, raisins, chopped dried fruits, M&M candies, chopped nuts, etc.

1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan. 
2 In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter, honey, and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc. 
3 Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving. 

CHI-CHI'S MEXICAN "FRIED" ICE CREAM     Back to Top

1/2 cup vegetable oil
2 6-inch flour tortillas
1/2 teaspoon ground cinnamon
2 Tablespoons sugar
1/4 cup cornflake crumbs
2 large scoops vanilla ice cream
1 can whipped cream
2 maraschino cherries with stems

Topping: (optional)
Honey
Chocolate syrup
strawberry topping

Prepare each tortilla by frying it in the hot oil in a frying pan over medium/high heat. Fry each side of the tortilla for about 1 minute until crispy. Drain the tortillas on paper towels Combine the cinnamon and sugar in a small bowl. Sprinkle half of the cinnamon mixture over both sides of the fried tortillas, coating evenly. Not all of the mixture will stick to the tortillas, and that's okay. Combine the other half of the cinnamon mixture with the corn flake crumbs in another small bowl. Pour the corn flake mixture into wide,
shallow bowl or onto a plate. Place a large scoop of ice cream in the corn flake crumbs, and with your hands roll the ice cream around until the entire surface is evenly coated with corn flake crumbs. You should not be able to see the ice cream.

Place the ice cream scoop on the center of a cinnamon/sugar coated tortilla. Spray whipped cream around the base of the ice cream. Spray an additional pile of cream on top of the ice cream. Put a cherry in the top pile of whipped cream. Repeat for the
remaining scoop of ice cream. Serve with a side dish of honey, chocolate syrup, or strawberry topping, if desired.

CHICKEN AND RICE PRIMAVERA      Back to Top

1 Tbs. Olive Oil 
1 lb. boneless skinless Chicken Breasts, cut into half-inch-thick strips 
2 Garlic cloves, minced 
2 cups Broccoli florets 
2 Carrots, thinly sliced 
1 Onion, chopped 
1 tsp. Italian seasoning (or more)
1/4 tsp. Red Pepper Flakes 
1/4 tsp. Salt 
3 cups cooked Rice 
41/2-oz. can Italian-style Diced Tomatoes 
1/4 cup Romano Cheese, grated 

Warm olive oil in a heavy skillet over medium-high heat until hot. Add chicken strips and minced garlic. Sauté the mix, stirring 5 to 7 minutes or until chicken begins 
to brown. Add broccoli, carrots, onion, Italian seasoning, red pepper flakes, and salt. Cook, stirring, for 3 to 4 minutes or until the vegetables are tender. Add rice and tomatoes. Stir occasionally until blended and heated through. Prepare to serve when the vegetables have attained the desired degree of doneness, 10 to 20 minutes. 
Remove the mixture from the heat and serve individual portions on plates with a sprinkling of the freshly grated Romano cheese. 

CHICKEN SALAD CURRIED      Back to Top

Two broken up chickens covered with creamy curry sauce. Serve cold with rice and brown bread. Can be heated for the non-adventurous. Place all the following ingredients in food processor and blend:-

2 tablespoons oil
1 onion
2 cloves of garlic
1 tablespoon curry powder
2 teaspoons tomato paste
Squeeze of lemon juice
Pepper and salt
1 tablespoon apricot jam
1 tablespoon fruit chutney
1 cup or half a pint of mayonnaise

If doubling recipe use 1-cup mayonnaise and 1 cup of thick white sauce - here you can get away with bought mayonnaise if you wish. When serving garnish with chopped parsley and blanched slivered almonds. Take away chickens make is just as good. This dish looks (and tastes) wonderful with sliced rockmelon. Line the edge of a pretty dish with slices of rockmelon (cantaloupe) and fill the dish with the chicken salad. 

CHINESE CASSEROLE     Back to Top

2 (7 oz.) cans tuna or chicken
1 can mushroom soup, undiluted
1/4 cup water or juice of 1 lemon
1 cup whole cashew nuts
2 tablespoons soy sauce
1 can mushrooms, drained
1 cup chopped onions
1 cup chopped celery
1 cup Chinese noodles

Mix all together and put in buttered casserole. Bake at 350 degrees for 1 1/2 hours. Serve with additional Chinese noodles. 

CHOCOLATE POTS DE CREME     Back to Top

1 cup semisweet chocolate morsels
1 cup whipping cream
1/2 cup half-and-half
2 egg yolks

Combine first 3 ingredients in a heavy saucepan; cook over low heat, stirring constantly until chocolate melts. Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, 2 minutes or until mixture thickens slightly. Spoon into individual serving cups. Cover custard and chill. Serves 4 to 6.

CINNAMON ROLLS WITH ORANGE GLAZE     Back to Top

16 ounces Bread Dough -- (fresh made)
1 tablespoon Butter or Margarine -- melted
2 tablespoons Brown Sugar -- packed
1 teaspoon Ground Cinnamon
Glaze:
1/2 cup Powdered Sugar
1/4 teaspoon Orange Zest
3 teaspoons Orange Juice

On a floured surface, roll dough into a 12 X 8-inch rectangle. Brush dough with melted butter and sprinkle evenly with brown sugar and cinnamon. Roll up dough, forming a long roll. Seal seam. Slice into twelve 1-inch thick pieces. Spray baking sheet with nonstick coating. Place rolls in pan, cut sides down . Place in bottom of your deep freeze, and freeze until hard (1-2 hours). Remove from baking sheet, and place into a large zip baggie, label and freeze for up to 3-6 months. (Be certain to write glaze
instructions on baggie, or save instructions in a place you can find them when needed).

To bake: Spray a 9x13 inch baking pan with non-stick coating and arrange frozen rolls evenly in pan. Cover and let thaw (4-6 hours), then rise in a warm place until nearly double. Bake in a 375* oven for 20 to 25 minutes or until lightly browned. Cool slightly in pan on wire rack; remove from pan. For glaze, in a small bowl stir together powdered sugar, orange zest and enough orange juice to make a drizzling consistency. Drizzle over warm rolls. Serve warm.

CRESCENT ROLLS

3/4 cup milk
1 pkg yeast
1/4 cup butter
1/4 cup warm water + 1 t. sugar
2 T sugar
1 egg
1 t salt
4 cups flour

Heat milk with butter, 2 T sugar and salt in small saucepan until butter melts; cool to lukewarm. Sprinkle yeast into warm water in large mixing bowl; stir in 1 t. sugar. Let stand 10 minutes until bubbly and double in volume. Stir in cooled milk mixture and beat in egg. Beat in enough of the flour to make soft dough. Turn out onto lightly floured surface. Knead 5 minutes, adding only enough flour to keep dough from sticking. Place dough in greased bowl, turn. Cover with towel and let rise until double in bulk...about 1 1/2 hours. Punch down and roll out into a circle on a lightly floured surface. Cut into pie shapes. Starting at wide end, Roll each wedge shaped piece up. Pinch pointed end slightly against roll to seal and place with point down on greased cookie sheet. Let rise until double, about 45 minutes. Bake at 375 degrees for 20 minutes. Serve warm with lots of butter!!

DEEP FRIED APPLE FRITTERS

3 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 cup milk
1 egg
4 tbs melted butter
1 tsp vanilla
juice and rind of 1 orange (1/3 cup juice and 1 tbs rind)
2 cups chopped apples

Combine dry ingredients in a medium size bowl. In a separate bowl, combine the milk, egg, butter and vanilla. Stir both mixtures together. Add orange juice, rind and apples. Mix well. Drop from a teaspoon into deep hot fat at 400 degrees for about 2 minutes or until crisp and very brown. Remove from fat and drain. Dust with powdered sugar or a mixture of sugar and cinnamon. Serve at once. Makes approximately 30 fritters.

DIED AND WENT TO HEAVEN CHOCOLATE CAKE     Back to Top

1 3/4 c All purpose flour
1 c Granulated sugar
3/4 c Unsweetened cocoa powder
1 1/2 ts Baking soda
1 1/2 ts Baking powder
1 ts Salt
1 1/2 c Buttermilk
1 c Light brown sugar, packed
2 lg Eggs, lightly beaten
1/4 c Canola oil
2 ts Vanilla extract
frosting:
1 c Hot, strong black coffee
1 c Confectioner's sugar
1/2 ts Vanilla extract
2 tb Buttermilk

Preheat oven to 350 degrees. Lightly oil a 12-cup Bundt pan or coat it with non-stick cooking spray. Dust the pan with flour, shaking out excess. In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. The batter will be quite thin. Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until cake tester inserted in center comes out clean. Cool the cake
for 10 minutes. Remove from pan and let cool completely on rack.

Frosting: In a small bowl, whisk together confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving platter and drizzle the icing over the top.

EASY SALAD     Back to Top

16 oz cottage cheese
a small box of Jell-O(any type will work)
12 oz of cool whip
8 oz mandarin oranges-drained
8 oz crushed pineapple-drained

Mix pineapple, mandarin oranges, cottage cheese, and Jell-o. Fold in cool whip. Refrigerate for at least an hour before serving.

FRIJOL SANTIAGO      Back to Top

1 lb. Sharp Cheddar Cheese, cut into 1-inch cubes 
1 lb. Monterey Jack Cheese, cut into 1-inch cubes 
16-oz. can Refried Black Beans 
16-oz. can Refried Brown Beans 
2 cups prepared Salsa 
1 large Red Onion, chopped 
5 cloves Garlic, minced 
1 Tbs. Cayenne Pepper 
1 Tbs. Chili Powder 
1 Tbs. Cumin 
Juice from one fresh Lime 
Tortilla Chips 

Mix together the cheddar and Monterey Jack cheeses, black and brown refried beans, salsa, chopped onion, minced garlic, cayenne pepper, chili powder, cumin, and lime juice in a crock pot or large saucepan. 

Cook slowly over moderate heat. Stir occasionally, more often if using a saucepan rather than a crock pot. 

Serve when the cheese is melted and the onions are translucent. Cooking time will vary with the method of preparation. Great party-sized appetizer served with tortilla chips of your choice. Kitchen Staff Tip: You can prepare today's recipe with nearly any salsa or picante to your taste.

GARLIC PASTA     Back to Top

1Tblsp olive oil 
8 cloves garlic, pressed 
5 medium tomatoes (6 ounces each), cored, chopped 
salt and freshly ground pepper to taste
1Tblsp dried basil or 3 tablespoons chopped fresh basil 
1 lb angel-hair pasta or linguine, cooked according to package 
Grated Parmesan or Romano cheese for serving, optional 

Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring often, until fragrant, about 2 minutes, taking care not to let it brown. Add tomatoes, salt, pepper and (if using dried) the basil. Cover and cook over medium heat 10 minutes. Stir occasionally. 
Remove cover and continue to cook until tomatoes have thickened slightly, 3 to 5 minutes. Add fresh basil, if using. Taste and adjust seasonings. Serve over pasta with cheese sprinkled on top. Yield: 6 servings

GLAZED BABY CARROTS     Back to Top

3 cups Baby Carrots
1 tablespoon Lemon Juice
1 tablespoon Margarine -- low-fat
3 tablespoons Apple Juice Concentrate
2/3 cup Low Sodium Chicken Broth
1 teaspoon Cinnamon
2 teaspoons Cornstarch -- or arrowroot powder
1 teaspoon Water

In a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 minutes. Sprinkle with lemon juice. Melt the margarine in a medium skillet over medium heat. Add the apple juice concentrate and cook until it melts. Add the broth and cinnamon and bring to a boil. Mix together the cornstarch or arrowroot powder with the water. Add to the skillet, lower the heat, and cook until thickened. Add the carrots and toss well to coat.

GREAT MOIST CAKE     Back to Top

Beat the following for two minutes:
1 box of yellow butter cake mix
3 eggs
1/3 cup oil
1 cup water
Add 1 can Coconut Pecan frosting Beat until well mixed. Grease your bunt pant with oil, and sprinkle with sugar on the bottom and sides. Pour in batter and bake at 350 for 1 hour. Add coconut or nuts, if desired.

HAPPY DAY CAKE      Back to Top
from Swans Down Cake Flour:

2 1/2 cups sifted Swans Down Cake Flour
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening (at room temperature)
1 cup milk
1 tsp. vanilla
2 eggs

Sift flour with sugar, baking powder, and salt. Stir shortening to soften. Add flour mixture, 3/4 cup of the milk and vanilla. Mix until all flour is dampened; then beat 2 minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Add eggs and remaining 1/4 cup milk; beat 1 minute longer with mixer or 150 strokes by hand. Pour into two 9-inch layer pans that have been lined on bottoms with paper. Bake at 350 degrees F for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks. Frost with any favorite frosting. Alternate baking pans: This cake may also be baked at
350 F in three 8-inch layer pans for 25 to 30 minutes or in a 13x9-inch pan for 30 to 35 minutes. Or spoon the batter into 36 medium paper baking cups in muffin pans, filling each half full; then bake at 375 degrees F for 20 to 25 minutes.

HEALTHY CROCK POT CHILI     Back to Top

1 lb beef stew meat; trimmed
6 oz tomato paste
1 c chopped onions; 2 medium
2 bell peppers; diced
2 garlic cloves; minced
1 tb chili powder
1 ts ground cumin
1/2 ts dried oregano; crushed

Trim the beef of all visible fat. Cut into 1/2 inch cubes. Place meat in crock pot and stir in tomato paste to completely coat meat. Add the remaining ingredients and stir to blend. DO NOT add any additional liquid. Cover and cook for 12 hours on LOW heat. When done, you can skim the fat from surface and discard. YIELD: 4 Servings

ITALIAN ZITI MEDLEY     Back to Top

1/2 pound Italian sausage, sliced into coin-size pieces
1 cup sliced mushrooms
1/3 cup chopped onion
2 1/4 cup milk
1/2 cup butter or margarine
1 cup green pepper strips
1/3 cup all-purpose flour
8 ounces cheddar cheese, shredded
1/2 cup grated parmesan cheese
8 ounces cut Ziti - uncooked
1/2 teaspoon pepper

In 4-quart saucepan, brown sausage. Remove from pan and drain off fat. Melt butter and cook mushrooms, pepper and onion until tender but not brown. Blend flour into vegetable mixture. Gradually stir in milk. Cook, stirring constantly over medium-low heat until mixture begins to boil. Boil and stir 1 minute. Blend in 1 1/2 cups cheddar cheese, parmesan cheese and pepper until cheeses are melted and mixture is smooth. Cook ziti according to package directions, and drain. Stir hot cooked ziti and sausage into vegetable cheese mixture. pour into buttered 2-quart casserole. Sprinkle with remaining
1/2 Cup cheddar cheese. Bake covered at 350 for 30 minutes or until hot and bubbly.

LEFSA     Back to Top

5 c. mashed potatoes
1 tsp. salt
3 tbsp. butter or cream
3 to 4 c. flour, enough so it won't stick when rolled out quite thin

Divide about 1/2 cup amounts for each. Fry on ungreased griddle, brush off excess flour, then flip over. Be careful so it does not become too brown.

LEFSE     Back to Top

6 cups boiled potatoes (preferably Kenebec, but Russet will do)
3 tablespoons Crisco -- melted
2 tablespoons heavy cream
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups all purpose flour

Rice the potatoes while they are still hot. Add the cream, the melted Crisco, the salt and sugar, and mix well. Chill thoroughly, preferably overnight. Just before baking, add the flour to the potato mixture and mix well. Form the dough into small patties. Keep the patties chilling in the refrigerator, taking them out as you need them.

Roll out the patty with a rolling pin on a floured pastry cloth until very thin. When the Lefse is the desired thickness, grill on a lefse grill set at 500 degrees, flipping constantly until light brown spots appear. (Instead of a Lefse grill you can use a griddle set on high). Cool Lefse, cut into quarters, and serve or wrap tightly in plastic wrap. Lefse will keep fresh in the refrigerator for 2-3 days, and freezes beautifully up to 6 months.

LEMONADE BASE     Back to Top

2 1/2 c Water
1 1/4 c Sugar
1/2 ts Finely shredded lemon peel
1 1/4 c Lemon juice

For sugar syrup, in a medium saucepan heat and stir water and sugar over medium heat till sugar is dissolved. Remove from heat and cool about 20 minutes.

Add lemon peel and lemon juice to the sugar syrup. Pour into a covered jar and chill. Store lemonade base in the refrigerator for up to 3 days. Use to make the Lemon Sherbet Float, the Strawberry lemonade slush or the Tropical Lemon Iced Tea. Makes about 5 cups of lemonade base.

For a refreshing glass of Old-fashioned lemonade, in a Tall glass stir together 1/2 Cup of the Make-Ahead Lemonade Base and 1/2 cup Cold water. Add ice cubes And serve. 

Lemon Sherbet Float (Sippable sherbet with a sweet and tangy lemon taste--): For each serving, place 1 or 2 small scoops lemon sherbet in a tall glass. Pour 1/2 cup carbonated water over the sherbet. Sprinkle with fresh raspberries or blueberries, if desired. Serve immediately. (187 calories)

Strawberry-Lemonade Slush (Two summer-fresh tastes in one--): For each serving, in a blender container combine 1/2 cup fresh or frozen unsweetened strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1 tablespoon sugar. Blend till smooth. With blender running, add about 1 cup ice cubes, one at a time, through opening in lid till strawberry mixture becomes slushy. Pour into a tall glass. Garnish slush with a fresh
strawberry half, if desired. Serve immediately. (198 calories)

MAPLE PUMPKIN SAUTÉ      Back to Top

2 Tbs. Clarified Butter 
4 cups fresh Pumpkin, peeled and cubed (about a 1 1/2-pound pumpkin) 
1 1/2 cups unpeeled Red Delicious Apple, cored and chopped 
1/2 cup Onion, finely chopped 
1/3 cup Raisins 
3 Tbs. Maple Syrup 
1/4 tsp. Salt 
1/8 Tsp. ground Ginger 

Warm the clarified butter in a heavy skillet over medium-high heat. Add the cubed pumpkin, apple, onion, and raisins. Cover and cook the mixture for about 20 minutes or until pumpkin is tender, stirring occasionally. Stir in the maple syrup, salt, and ginger, 
and serve.

MILD GREEN ENCHILADA SAUCE     Back to Top

3 cans of cream of chicken soup 
1 sm can of chopped chilies (or grow your own, about 4-5 chilies)
4-5 tomatillos, found in veggie section of store, it looks like a small green tomato, some 
stores carry it canned in the Mexican food section, or grow your own!

Just blend the tomatillos and chilies, then add the soup. If it is too spicy add another can of soup, if it is not spicy enough add another can of chilies, if you want more flavor add a few more tomatillos.

MIRACLE WHIP COPYCAT     Back to Top

1 cup water
3/4 cup flour
Process in blender just until smooth. Pour into saucepan.

1/2 cup white vinegar

Add the vinegar to flour/water mixture in saucepan. Cook just until thickened, stirring constantly.

In blender container, add:
1 egg
3/4 cup vegetable oil
1/2 cup sugar
2 teaspoons salt
1/2 teaspoon dry mustard
1 Tablespoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon garlic salt (optional)

Combine and process until smooth. Add to hot mixture, and continue to blend until smooth again. Yield: 3 1/4 cups

NEAPOLITAN MINESTRONE     Back to Top

6 Italian sausages (1 1/4 to 1 1/2 lbs)
4 oz salt pork
2 tbs olive oil
2 garlic cloves, chopped
1 medium onion, chopped
2 celery ribs, thickly sliced
1 carrot, thinly sliced
8 cups reduced-sodium chicken broth
1 can (14oz) Italian peeled tomatoes, drained and chopped
1 small head of cabbage, cut into 2-inch squares
1 head of escarole, leaves cut into 3-inch lengths
1 cup cooked ditalini or elbow macaroni
Salt and ground black pepper to taste
Crushed hot red pepper flakes
Grated Romano cheese

Prick sausages all over with tines of a fork. Place sausages and salt pork in a saucepan with 2 quarts of water. Bring to a boil and cook 5 minutes over medium heat; drain. Cut sausages in thirds. Cut salt pork into 1/4- to 1/2-inch dice. In a large pot, heat oil over medium heat. Add salt pork, garlic, onion, celery, and carrots. Cook 5 minutes or until onion is soft. Add broth and tomatoes; bring to a boil. Add cabbage, escarole, and
sausages. Cook 20 minutes or until vegetables are tender. Add pasta. Simmer 2 minutes. Season with salt and pepper to taste. Serve with hot red pepper flakes and Romano cheese on the side. Serves 6 to 8.

OLIVE GARDEN ITALIAN SALAD DRESSING     Back to Top

1/2 cup White Vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 1/2 tablespoons grated Romano cheese
2 tablespoons dry pectin
2 Tablespoons beaten egg or egg substitute
1 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp dried parsley flakes
pinch of dried oregano
pinch of crushed red pepper flakes

Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as a marinade.

OVEN ROASTED TOMATOES      Back to Top

6 medium Tomatoes, sliced crosswise about 1/2-inch thick 
Olive Oil 
Salt 
Black Pepper 
Granulated Sugar 

Pre-heat the oven to 300-F degrees F. Line two baking sheets with aluminum foil and rub generously with olive oil. Arrange the tomato slices in a single layer on the 
prepared baking sheets. Sprinkle with salt, pepper, and sugar to taste. Roast until the tomatoes shrivel and the edges start to turn brown. Most of the liquid around the tomatoes will be caramelized when your roasted tomatoes are ready, in about 1 hour. 
Serve warm now, or with meals throughout the week, because your roasted tomatoes will keep 4 to 5 days in the refrigerator to be re-heated just prior to serving.

PANE DAROTO GOLDEN FRIED BREAD     Back to Top

6 slices of bread 1/2-inch thick 
1 1/4 cups milk 
2 eggs, beaten 
Olive oil 
1 tablespoon Parmesan Cheese

Put 1/4-inch of oil in a heavy skillet. Cut the crusts off the bread and soak briefly in the milk Dip both sides of each slice of bread into the beaten eggs. Heat the oil over medium heat and plunge the slices into the pan one by one, frying each side for 4-5 minutes until golden brown. Remove from the pan and leave to drain on paper towels.
Sprinkle with cheese and serve hot. It is even tastier if very finely cut slices of provolone cheese are laid on top of the frehsly fried bread so that it gently melts into it.

PASTA & BROCCOLI     Back to Top

1 pound fresh pasta shells
1 pound Medium dry shells -- cooked
1/4 cup Olive oil
12 ounces Broccoli florets -- steamed
2 teaspoons Garlic -- minced
1/4 cup Green onions -- sliced thin
1 cup Fresh mushrooms -- sliced
2 teaspoons parsley
Parmesan -- grated

1/4 cup flour
1/4 cup Butter or margarine
1 quart Milk
2 teaspoons Chicken bouillon cubes -- mashed

SAUCE-Melt butter in a 2-qt saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm. Drain broccoli and divide in half. Chop 1/2 of florets into 1/4" pieces. Reserve. Heat a large saute pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the saute pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sauteed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan.

RED LOBSTER CHEESE BISCUITS     Back to Top

1 tsp. garlic salt or powder
1 tbsp. parsley flakes
1 tsp. Italian Seasoning
5 Lbs. Bisquick (keep in mind, this recipe serves 60 people!) 
44 oz. cold water
1 lb. sharp cheddar cheese, grated
1/2 cup butter

Preheat oven to 450 degrees. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8 - 10 Minutes. After baking, (while hot) brush on melted butter (or margarine) mixed with garlic powder, parsley flakes and Italian seasoning. ( Amounts will vary by size of batch you make, but a little goes a long way.) Serve hot. The Red Lobster manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. You may also substitute soda water or ginger ale for the water if desired. Serves 60

RICE CUSTARD      Back to Top

6 large Eggs 
3 cups Whole Milk 
1 cup Granulated sugar 
2 tsp. Vanilla Extract 
1/2 tsp. Salt 
1 1/2 cups cooked Rice 
1 cup Raisins 
Nutmeg 

Pre-heat oven to 350-F degrees and lightly butter a 2-quart casserole dish; set aside. Place a shallow baking pan with about an inch of hot water in the oven, making sure the 
pan is large enough to comfortably hold the filled casserole dish without overflowing. 

Break the eggs into the prepared casserole dish and beat with an electric mixer to blend. Stir in the milk, sugar, vanilla, and salt, blending well as you go. Add the rice 
and raisins, and stir to blend again. Sprinkle the top with a generous dose of nutmeg, and gently set the casserole in the pan of hot water. Bake for about an hour and a half total. About a half hour into baking, break up the pudding with a fork. Check occasionally as you bake. Serve the rice pudding warm from the oven, or refrigerate and serve it cold. 

RICE-STUFFED AVOCADOS      Back to Top

4 Tbs. Butter (one-half stick), divided 
1/2 cup regular Rice 
1/4 cup Onion, finely chopped 
1/4 cup Celery, finely chopped 
1 cup Chicken Stock, boiling 
1/2 tsp. Salt 
1 whole Egg, lightly beaten 
1 cup Sharp Cheddar Cheese, grated 
1/4 tsp. Worcestershire Sauce 
1/2 cup fresh Parsley, chopped 
3 medium Avocados 
1/2 cup fine Bread Crumbs 

Pre-heat oven to 350-F degrees. 

Melt two tablespoons of the butter in a saucepan over medium heat. Add the rice and sauté until the rice is golden, usually 3 to 5 minutes. Add the onion and celery, and continue to sauté for about 3 minutes, stirring gently. 

Add the chicken stock which has been brought to the boil, and also the salt. Cover and simmer for about 20 minutes, or until the rice is tender. If too much moisture remains, cook for up to 10 minutes uncovered. 

Remove the mixture from the heat and stir in the egg, cheese, and Worcestershire sauce, fluffing with a fork. Add the fresh parsley and mix again. 

Meanwhile, cut the avocados in half and remove the stones. Place the avocado halves in a shallow baking dish. Add about a quarter-inch of water to the pan. Spoon the rice mixture into the wells where the avocado pits used to be. 

In a separate mixing bowl, blend together the bread crumbs and remaining two tablespoons of melted butter. Sprinkle the mixture over the rice in the avocados. 

Bake for about 20 minutes, or until the bread crumbs are browned and the avocados are hot. Fantastic served with a poultry main course. Kitchen Staff Tip: Any recipe that requires the use of chicken stock will work with the substitution of one cup 
of water in which a single bouillon cube has been completely dissolved. Although nothing really replaces your own prepared chicken stock, this is a near match 
and may simplify your efforts in the kitchen. 

ROAST BEEF IN COFFEE     Back to Top

1 cup of prepared strong coffee, espresso is recommended
1 sirloin roast - apx 2 pounds
1 tablespoon flour
1 1/2 med onions, chopped
salt and pepper

Season the meat with pepper and salt and flour it. Brown the meat well in oil over moderate heat. Add the chopped onions and toss in oil. Add the coffee and continue cooking over low heat in a covered pan until the beef is soft (about an hour). Remove the beef and set aside. Add flour to thicken the sauce. Stir well and simmer over low heat for another 10 minutes. Slice the beef into serving pieces. Serve it warm with the
sauce on the side.

RUSSIAN BLACK BREAD      Back to Top

1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons butter or margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons cocoa
1 teaspoon instant coffee powder
1 tablespoon caraway seeds
1/4 teaspoon fennel seeds (optional)
2 teaspoons active dry yeast

1. Place ingredients into the bread machine in order suggested by the manufacturer. 
2. Use the whole wheat, regular crust setting. 
3. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing. Makes 1 1 1/2 pound loaf 

SALSA     Back to Top

Version 1
Mix in blender or food processor:
1 - 7oz. can green chili salsa
1 - 8oz. can Picante sauce
1 - 16 oz. can Mexican tomatoes
Add:
3 chopped green onions
1 cup sliced green olives
1 cup sliced black olives
1 to 2 tablespoons olive oil
1 to 2 tablespoons vinegar
Right before serving add 1 chopped avocado if desired.

Version 2
1 can green jalapeno relish
1 - 6 oz. can tomato sauce
1 cup sliced green olives
1 cup sliced black olives
1 - 15 oz. can tomatoes, drained and chopped
1 tablespoon vinegar
1 tablespoon olive oil
3 green onions sliced
1 chopped avocado (optional)

And if you're really in a pinch use your favorite bottled salsa and just add the olives and avocado

SESAME BUTTERMILK CHICKEN     Back to Top

2 lbs skinless, boneless chicken breast
1/2 tsp ground black pepper
1/3 cup sesame seeds, lightly toasted
1/2 cup dry or soft breadcrumbs
1 cup buttermilk
Paprika, for garnish (optional)

Preheat oven to 375 degrees F. Cut the chicken into about 8 pieces. Wash, then pat dry. Rub on the pepper. Mix together the sesame seeds and bread crumbs. Dip the chicken in the buttermilk and then roll the pieces in the crumb mixture, coating well. Place the chicken in a casserole dish and pour in enough buttermilk to reach halfway up the chicken. Depending on the size of the dish, you might need slightly more or less buttermilk. Top the chicken with the remaining breadcrumb-sesame mixture. Cover and bake 20 minutes. Uncover and bake for 10 more minutes. If desired, dust with
paprika to add color. Serves 8.

SESAME LEMON MARINATED STEAK     Back to Top

1 lb lean flank steak
1/2 cup lemon juice
1 tbs water
1 tbs dark sesame oil
1 tsp hot sauce
1/2 tsp garlic powder
Vegetable cooking spray
1 tbs sesame seeds, toasted

Trim fat from steak. Place steak in a large shallow dish. Combine lemon juice and next 4 ingredients; pour over steak. Turn steaks to coat. Cover and marinate in refrigerator 8 hours, turning occasionally. Remove steak from marinade, reserving marinade. Transfer marinade to small saucepan; bring to a boil. Reduce heat and simmer 2 minutes. Coat a grill rack with cooking spray; place on grill over medium hot coals. Sprinkle sesame seeds over steak. Place steak on rack and cook 3 minutes on each side or until desired degree of doneness, basting frequently with marinade. Slice steak diagonally across grain into 1/4-inch slices. Serves 4. 

SLOW-COOKED BEEF STIFADO     Back to Top

1 3/4 to 2 lbs beef top round steak cut into 1-inch cubes
2 tbs all-purpose flour
2 large onions halved, each half cut into 8 thin wedges
1 can (6oz) tomato paste
1/2 cup dry red wine
1/2 tsp ground cumin
1/2 tsp ground cinnamon
3 tbs lemon juice
2 tbs water
1/2 tsp sugar
1/3 cup chopped walnuts
1/2 cup crumbled Feta cheese

In a 3 1/2-quart electric slow cooker (crockpot), toss the beef with the flour until evenly coated. Mix in the onions. In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended. Stir into the beef mixture in the slow cooker. Cover and cook on low heat setting 6 to 7 hours or until meat is tender,
but not falling apart. Stir in the sugar. Serve topped with the walnuts and Feta cheese. Serve over noodles or rice. Serves 6.

SNICKERDOODLES      Back to Top

1 1/2 cups white sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

1 Preheat oven to 400 degrees F (205 degrees C). 
2 Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well. 
3 Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets. 
Makes 4 dozen 

SPICED BLACK BEAN BURGERS     Back to Top

1 16-ounce can black beans, rinsed, drained
1/3 cup chopped red onion
1/4 cup dry breadcumbs
2 tablespoons plus 1/2 cup bottled chunky salsa
1 teaspoon ground cumin
1/2 teaspoon hot pepper sauce (such as Tabasco)
Vegetable oil
2 whole wheat hamburger buns

Using fork, mash beans in medium bowl. Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin and hot pepper sauce. Season with salt and pepper. Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties. Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill burgers until heated through, about 3 minutes per side. Grill cut sides of buns until lightly toasted, about 1 minute. Transfer burgers to bottom halves of buns. Spoon 1/4 cup salsa over each. Cover with tops of buns. Yield: 2 Servings

SPICY TOFU VEGGIE STIR FRY     Back to Top

8 ounces Tofu -- 1/2" cubes
1/4 cup Vegetable Broth
1 teaspoon Cornstarch
2 teaspoons Red Chiles -- made into a paste
2 teaspoons Brown Sugar
1 tablespoon Soy Sauce
1 tablespoon Peanut Oil
4 tablespoons Safflower Oil
3 cups Mushrooms -- stemmed & sliced
1 tablespoon Fresh Ginger -- peeled & minced
2 cloves Garlic -- minced or pressed
2 tablespoons Jalapeno Pepper -- minced
1/2 cup Red Bell Pepper -- sliced
1/2 cup Scallions -- sliced
4 cups Rice -- freshly cooked

Drain tofu cubes in a colander lined with paper towels for about 25 minutes. Combine the vegetable stock and cornstarch in a medium sized bowl until the cornstarch is dissolved. Mix in the chile paste, brown sugar, soy sauce and peanut oil. Set the mixture aside. Heat two tablespoons of the safflower oil in a wok (or large pan) over high heat. Add the tofu and stir-fry until it is light brown. Remove the tofu from the wok and place on a plate, using a slotted spoon. Put the rest of the safflower oil in the wok. and continue to heat on high. Add the mushrooms first, and stir-fry for about 5 minutes.
Next, add the rest of the ingredients, including the tofu, and stir-fry for another minute. Last, stir the broth-cornstarch mixture into the wok and bring to a boil. Divide the rice onto plates and top with tofu-vegetable stir-fry.

TEXAS CAKE     Back to Top

2 cups flour
4 Tablespoons cocoa
1 teaspoon baking soda
2 sticks butter
1 cup water
1 cup sour cream or buttermilk
2 eggs
1 teaspoon vanilla

Mix flour together and sugar ..Set aside. In a sauce pan combine butter cocoa and water And bring it to a boil then pour over flour mixture and mix Well ..add buttermilk and eggs Vanilla and baking soda blend in well pour into a sheet cake pan (floured) and bake for About 25-30 minutes at (350 degrees)

Icing
1 stick butter
6 tablespoons buttermilk
1 box powder sugar
4 tablespoons cocoa
1 tablespoon vanilla

Mix frosting while cake is still baking. Place butter cocoa and buttermilk in a sauce pan and bring to a boil (stir often) Add vanilla and powdered sugar mix well. Pour over cake while Icing and cake are still warm. 

TEXAS HOT SAUCE     Back to Top

4 tablespoons vegetable oil
1/2 pound ground pork
1/2 pound ground beef
2 hot dogs, finely diced
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon browning sauce e.g. Gravy Master(tm) 
1 teaspoon browning sauce e.g. Kitchen Bouquet(tm)
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (6 ounce) can tomato paste
8 cups water
3 teaspoons paprika
1 tablespoon chili powder
4 teaspoon ground cinnamon
1 teaspoon dried parsley
1 1/2 cups dry breadcrumbs

1. Heat oil in a large skillet over medium heat. Add onion and garlic and cook until soft.
2. Stir in beef and pork and cook, stirring frequently until brown.
3. Reduce heat to medium-low and stir in hot dogs. Saute for 3 to 4 minutes. Drain off any excess fat.
4. Stir in the browning and seasoning sauce, browning sauce, pepper, salt, tomato paste and water. Bring mixture to a boil. Lower heat and simmer for 1 hour, uncovered. Stir occasionally.
5. Stir in the paprika, chili powder, cinnamon and parsley. Taste and adjust seasoning, if necessary. Simmer for 10 minutes. Remove from heat and let cool.
6. Using a hand held mixer blend the bread crumbs into the sauce. Serve.

TOMATO JAM     Back to Top

6 cups ground green tomatoes
4 cups white sugar
1 (6 oz) pkg. raspberry gelatin

Add sugar to tomatoes and boil for 20 minutes. Stir in gelatin and mix well. Pour into sterilized jars and seal. It looks like raspberry jam when done.

TORTILLA BLACK BEAN CASSEROLE     Back to Top

2 cups Onion -- chopped
1 1/2 cups Green Pepper -- chopped
14 1/2 ounces Tomatoes, canned -- chopped, not drained
3/4 cup Salsa
4 ounces Jalapenos -- chopped
4 cloves Garlic -- minced
1 teaspoon Ground Cumin
30 ounces Kidney Beans -- black/red, drained
12 6 inch Corn Tortillas
2 cups Monterey Jack Cheese -- shredded
2 medium Tomatoes -- sliced
2 cups Lettuce -- shredded
1/8 cup Green Onion -- sliced
1/8 cup Black Olives -- sliced
1/2 cup Sour Cream or Yogurt -- optional

In a large skilled, combine onion, green pepper, undrained tomatoes, salsa, jalapenos, garlic and cumin. Bring to a boil, reduce heat. Simmer,uncovered, for 10 minutes. Stir in beans.

In a 13" x 9" x 2" baking dish, spread 1/3 of the bean mixture over the bottom of the pan. Top with half of the tortillas, overlapping as necessary, and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover with foil and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with remaining cheese and let stand 10 minutes. Top with tomato slices, lettuce, green onion, and olives. Cut into squares to serve. Serve with sour cream or yogurt.
Additional information: This recipe is also great with substitutions. Try flour tortillas for corn tortillas and add chopped vegetables, such as celery and carrots when sauteing onion. You can also cut the amount of cheese in half.

TUNA SALAD BISCAYNE     Back to Top

8 oz elbow macaroni
1 cup sour cream
1/4 cup mayonnaise
1 tbs chopped chives
1 tsp salt (or to taste)
Dash ground black pepper
2 tbs lemon juice
1 can (6 1/2 oz) tuna, drained and flaked
1 medium orange, peeled and diced
1/3 cup chopped sweet pickles
1/3 cup dark seedless raisins

Boil macaroni according to package directions. Drain and rinse with cool water, and drain again. Combine with remaining ingredients. Mix lightly and chill. Serve over lettuce. Serves 6.

TUNA TREATS     Back to Top

1 egg
1/2 (6 1/8 oz.) can tuna
1/2 slice bread, crumbled
4 Tbsp. peas, fresh or frozen
1/4 c. grated cheese
Butter
Preheat oven to 350 degrees. Mix egg, tuna, bread and peas. Press into 6 buttered muffin tins. Sprinkle cheese on top. Dot with butter. Bake for 15 minutes. 

VEGGIE BARS     Back to Top

2 packages Crescent Dinner Roll Dough -- (2 cans)
8 ounces Cream Cheese -- softened
1 cup Miracle Whipr light
1 package Ranch Salad Dressing Mix
3 cups Mixed Vegetables of choice -- chopped or grated
carrots, broccoli, cauliflower, mushrooms,
tomatoes, olives, green peppers, etc.
2 cups Cheddar Cheese -- grated finely

Spread crescent rolls on cookie sheet and press together to make a flat crust. Bake at 350 degrees F for 15 minutes. In a medium bowl, mix together cream cheese, miracle whip & ranch dressing mix. Spread onto cooled crust. Cover with veggies of your choice and sprinkle grated cheddar cheese on top. Place under broiler just long enough to melt cheese, then remove. Cool, and cut into 1 or 2 inch squares and refrigerate until
serving. This makes an excellent appetizer or after-school snack.

WHIPPED CREAM CAKE TOPPING     Back to Top

1 - 3 oz pkg. Jell-O (your favorite flavor)
1 cup boiling water 
1 - 9 oz container whipped topping, thawed

Dissolve Jell-O in water, refrigerate until it just begins to thicken. Mix in the whipped topping, then use to frost a cooled cake. This makes enough to do a sheet cake or a two layer cake.

ZUCCHINI CHOCOLATE ORANGE CAKE     Back to Top

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter or margarine
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup milk
3 cups zucchini, grated
1 tablespoon grated orange zest
1 cup chopped walnuts
1 1/4 cups confectioners sugar
1/4 cup orange juice
1 teaspoon vanilla extract

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan. 
2 In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside. 
3 In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts. 
4 Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze. 
5 To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over. Makes 1 Bundt cake