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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

APPLE CAKE 03
APRICOT PINEAPPLE LOAF 03
BAKED MACARONI AND CHEESE 04
BANANAS MADE OVER A CAMPFIRE 04
BLUSHING BUNNY MADE OVER A CAMPFIRE 04
BRAIDED HERB RING 05
BRAISED RED PORK WITH CHILIES 05
BUTTERSCOTCH FONDUE SAUCE 06
CAMPBELL GRILLED MARINATED BEEF 06
CAMPBELLS BEEF & BROCCOLI 06 
CAMPBELLS CRISPY CHICKEN WITH ASPARA 07
CAMPBELLS PICNIC CHICKEN SALAD SANDW 07
CAMPFIRE GIRL SCOUT STEW 07
CHICKEN AND PEANUTS 08
CHICKEN CASSEROLE 09
CHICKEN COCONUT SOUP WITH GALANGA 09
CHICKEN JUBILEE 10
CHICKEN MARSALA 10
CHICKEN SAUTE WITH GREEN BEANS 11
CHICKEN WITH ORZO 11
CHICKEN WITH SAFFRON RICE 12
CHOCOLATE CAKE PUDDING 13
CHOCOLATE CHEESE PIE 13
CHOCOLATE FONDUE SAUCE 14
CINNAMON APPLE NUT BREAD 14
CROCKPOT MACARONI AND TOMATOES 14
CUCUMBER CHICKEN PITA SANDWICHES 15
DELI POTATO and PEA SALAD 15
DELICIOUS ZUCCHINI 15
FOUR BEAN BAKED BEANS 16
FRUIT SALAD 16
GAZPACHO SALAD 17
GINGER VINAIGRETTE 17
GRILLED SALMON WITH CUCUMBER RAITA 17
HAM AND POTATO BAKE 18
HAWAIIAN RIBS 19
HEARTY BEAN DISH 19
HONEY DATE BREAD 20
HOT DEVILED POTATOES 20
JALAPENO SQUARES 20
JOSES MAGICAL MARINADE 21
LEMON GLAZED BANANA ALMOND RING 21
LOUIS FISH STEW 22
MARIE CALLENDER CORN BREAD 22
MINI CHOCO CHIP PECAN LOAF 23
MORGANS FISH KABOBS 23
ONE POTATO TWO POTATO PANCAKES 24
PEACHES WITH HONEY LIME WHIP 24
PORK CHOPS JARDINIERE 24
RAVIOLI CASSEROLE 25
SALMON SALAD 25
SEARED BEEF AND ASIAN GREENS 26
SEVEN LAYER SALAD 27
SOY DIPPING SAUCE 27
SPICY APPLESAUCE COOKIES 27
SPICY FRESH PEAR BREAD 28
SPINACH TOMATO AND GARLIC ALFREDO 28
SPRING SHOOT SALAD 29
STRAWBERRIES ROMANOFF 29
STRAWBERRY BUTTER 30
STRAWBERRY WALNUT BREAD 30
STUFFED PICNIC BREAD 31
WILD RICE SALAD 31
YEAST CORN BREAD 32

























APPLE CAKE

2 cups sugar
1 cup vegetable oil
3 eggs
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 cup buttermilk
1 teaspoon vanilla
1-1/2 cups apples, peeled -- cubed
1/4 cup orange juice
1 cup confectioner's sugar

Cream sugar and oil. Add 3 eggs, one at a time, and beat well. Combine flour and next 7 ingredients. Add to egg and oil mixture. Add apple cubes; mix well. Bake in greased and floured 10-inch tube pan at 350 degrees F. for one hour. Combine orange juice with confectioner's sugar to make a glaze. Pour glaze over hot cake. Let cool completely then remove from pan. Yield: 10 servings.

APRICOT PINEAPPLE LOAF

1/3 cup Oil
3/4 cup honey 
1 cup low-fat vanilla yogurt 
1 teaspoon vanilla 
2 eggs
1 cup whole wheat flour
1-1/2 cups all-purpose flour 
1/4 cup cornmeal 
1-1/2 teaspoons ground cardamom 
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped dried pineapple
1/2 cup chopped dried apricots
1/4 cup ground walnuts

In a large mixing bowl, combine oil, honey, yogurt, vanilla and eggs. In a separate bowl, stir together the remaining ingredients. Add oil mixture to the dry ingredients. Stir until the dry ingredients are moistened. Pour batter into two 8-inch loaf pans. Bake at 350 degrees for 45 to 60 minutes, or until cake tester comes out clean. Remove loaves from pans to cool. Cool thoroughly before slicing.
BAKED MACARONI AND CHEESE

1-8 oz package elbow macaroni
1/4 cup butter
1/4 cup flour
1 tsp salt
1/4 tsp dry mustard
1/8 tsp pepper
2 cups milk
2 cups grated cheddar cheese
1 large tomato, thickly sliced
1 cup croutons or butter bread crumbs

Preheat oven to 350 F. Cook macaroni as package label directs; drain. Meanwhile, melt butter in medium saucepan. Stir in flour and spices until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat and simmer mixture one minute. Remove from heat. Stir in cheese and macaroni. Pour into a greased 1 1/2 quart shallow casserole. Arrange tomato slices over top. Sprinkle with croutons or *buttered bread crumbs. Bake 15 minutes or until piping hot. Makes 6 servings. [*to make buttered bread crumbs, I butter the bread then put in the food processor.]

BANANAS MADE OVER A CAMPFIRE 
ROASTED DESSERT

2 bananas 
4 teaspoons brown sugar 
2 tablespoons butter 
2 tablespoons chocolate chips (more if desired) 
2 tablespoons shredded coconut 
Cut bananas lengthwise and place each half on an individual piece of foil. Divide remaining ingredients among the banana halves, beginning with brown sugar, then butter, chocolate chips and ending with coconut. Wrap tightly with foil. Place on hot coals or barbecue and cook for 10 minutes. Unwrap and serve warm. 

BLUSHING BUNNY MADE OVER A CAMPFIRE 

2 tablespoons butter or margarine 
2 tablespoons flour 
3 (10-ounce) cans concentrated tomato soup 
1/3 pound cheese, cut in small squares 
Salt and pepper 
16 slices of toast 
Melt butter or margarine slowly in kettle. Blend in flour. Mix until all the lumps are gone. Add soup, just as it comes in the can. Stir to combine. When thoroughly heated, add cheese. Stir gently until melted. Add salt and pepper to taste. Serve on toast. 

BRAIDED HERB RING

2 3/4 cups Flour -- may need a little more
2 tablespoons Sugar
2 1/2 teaspoons Active Dry yeast -- Fast rising
2 teaspoons Basil -- or herb blend
1 teaspoon Salt
3/4 cup Water
1/4 cup Milk, 1% low-fat
3 tablespoons Vegetable Oil

In large bowl, combine 1 1/4 cups flour, sugar, undissolved yeast, 1 1/2 teaspoons basil or herbs and salt. Heat water, milk and 2 tablespoons vegetable oil until very warm (125 to 130ºF). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 4 minutes. Divide dough into 3 pieces and roll each to 24-inch rope. Braid ropes. Place braid on greased baking sheet. Form into ring and pinch ends to seal and cover with foil. Place large, shallow pan on counter, half-filled with boiling water. Place baking sheet over pan. Let rise 15 minutes. Bake at 400 degrees F for 25 minutes or until done. Brush remaining vegetable oil onto ring. Sprinkle with remaining basil or herbs. Remove from sheet and cool on wire rack.

BRAISED RED PORK WITH CHILIES 

3 whole star anise 
3 dried red chilies 
2 cinnamon sticks 
1/4 cup peanut oil 
4 pounds pork shoulder, trimmed, cut into 2-inch cubes 
3 cups chicken broth 
2 cups rice wine or dry sherry 
1 cup dark soy sauce 
1/2 cup light soy sauce 
1/4 cup sugar 
8 cloves garlic, crushed 
6 whole green onions 
5 thin slices ginger root 
1 teaspoon freshly ground pepper 
Steamed rice 
Wrap star anise, chilies and cinnamon sticks in cheesecloth; set aside. Heat oil over medium-high heat in Dutch oven. Add pork in batches; brown on all sides, about 5 minutes; remove. Combine broth, rice wine, soy sauces and sugar in Dutch oven; cook until sugar dissolves, about 3 minutes. Add spice bundle, garlic, green onions, ginger root and pepper. Reduce heat. Add pork; simmer, covered, until pork is tender, about 2 hours. Remove spice bundle. Serve with rice. Serves 8. 
BUTTERSCOTCH FONDUE SAUCE

1/2 c evaporated milk or light cream
1-1/2 c firmly packed brown sugar
3 T butter or margarine
1 t vanilla or
2 T rum

In 4-cup measure, combine evaporated milk, brown sugar and butter. Cook uncovered 4 minutes, stirring occasionally. Stir in vanilla; cool slightly. Serve in fondue pot or warmer dish at the table with fruits, cake or cookies to dip into the sauce. Makes 1-1/3 cups.

This sauce is good for fondue, ice cream or spice cakes and puddings. Keeps well in the refrigerator for quick reheating in the jar.

CAMPBELL'S GRILLED MARINATED BEEF 

1 can (10 3/4 oz.) Campbell's(r) Condensed Tomato Soup 
1/4 cup water 
1 tbsp. lemon juice 
2 tsp. Dijon-style mustard 
1 tsp. Worcestershire sauce 
1 1/2 lb. boneless beef sirloin steak, 1" thick 

MIX soup, water, lemon juice, mustard and Worcestershire. Reserve 3/4 cup for sauce and refrigerate. 
POUR remaining soup mixture into large shallow nonmetallic dish. Add steak and turn to coat. Cover and refrigerate 2 hr., turning steak occasionally. 
REMOVE steak from marinade and discard marinade. Grill over medium-hot coals to desired doneness (allow 25 min. for medium), turning once. Thinly slice steak. 
HEAT sauce and serve with steak. Serves 6. 

CAMPBELLS BEEF & BROCCOLI 

1 lb. boneless beef sirloin or top round steak, 3/4" thick 
1 tbsp. vegetable oil 
1 can (10 3/4 oz.) Campbell's(r) Tomato Soup 
3 tbsp. soy sauce 
1 tbsp. vinegar 
1 tsp. garlic powder 
1/4 tsp. crushed red pepper (optional) 
3 cups fresh or frozen broccoli flowerets 
4 cups hot cooked rice 

SLICE beef into very thin strips. 
HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate. 
ADD soup, soy, vinegar, garlic and pepper. Heat to a boil. Add broccoli and cook until tender-crisp. Serve over rice. Serves 4. 

CAMPBELLS CRISPY CHICKEN WITH ASPARAGUS SAUCE 

4 boneless chicken breast halves or 8 boneless chicken thighs 
1 egg or 2 egg whites, beaten 
1/2 cup dry bread crumbs 
2 tbsp. vegetable oil 
1 can Campbell's(r) Cream of Asparagus Soup 
1/3 cup milk 
1/3 cup water 
Grated Parmesan cheese 
4 cups hot cooked rice 

DIP chicken into egg. Coat with bread crumbs. 
HEAT oil in skillet. Add chicken and cook 15 min. or until browned and done. Remove and keep warm. 
ADD soup, milk and water and heat through. Serve over chicken. Sprinkle with cheese. Serve with rice. Serves 4. 

CAMPBELLS PICNIC CHICKEN SALAD SANDWICHES 

1 can Campbell's(r) Cream of Celery or 98% Fat Free Cream of Celery Soup 
2 tbsp. mayonnaise 
1/4 tsp. pepper 
2 cups chopped cooked chicken 
2 stalks celery, sliced 
1 small onion, finely chopped 
6 round sandwich rolls, split 
Lettuce leaves 
Tomato slices 

MIX soup, mayonnaise and pepper. Stir in chicken, celery and onion. Refrigerate at least 4 hr. SERVE on rolls with lettuce and tomato. Serves 6. 

CAMPFIRE GIRL SCOUT STEW 

1 tablespoon fat 
Salt and pepper 
2 pounds hamburger 
1 onion, peeled and cut into small squares 
2 (10-ounce) cans concentrated vegetable soup 

Put fat in bottom of kettle. Add salt and pepper to hamburger and separate hamburger into little pieces or make little balls of it. 
Fry hamburger with the onion until the onion is light brown and hamburger is well-browned all over. Pour off excess fat. 
Add vegetable soup and enough water or soup stock to prevent sticking. Cover and cook slowly until meat is cooked through. Serve hot. 

CHICKEN AND PEANUTS WITH TWICE-COOKED NOODLES 

Noodles: 
8 ounces Chinese egg noodles 
1 tablespoon soy sauce 
1 1/2 teaspoons sesame oil 
4 tablespoons plus 
1 1/2 teaspoons peanut oil 

Chicken and sauce: 
3 tablespoons hoisin sauce 
1/2 cup rice wine or dry sherry 
1/4 cup each: soy sauce, sugar 
2 tablespoons water 
1 tablespoon sesame oil 
1 pound boneless, skinless chicken breast, cut into 1 1/2-inch long strips 
2 tablespoons each: cornstarch, peanut oil 
6 green onions, chopped 
2 slices ginger root, minced 
3 cloves garlic, minced 
3/4 cup salted, skinless peanuts 

Heat oven to 250 degrees. Boil noodles according to package directions; drain. Toss noodles with soy sauce, sesame oil and 1 1/2 teaspoons peanut oil in large bowl. Heat 4 tablespoons of the peanut oil to coat bottom of large skillet over medium-high heat. Pour in noodles; press down with spatula to flatten. Cook until brown, about 10 minutes. Flip over; cook until crisp, 5 minutes. Place in oven to keep warm. 

Stir together hoisin sauce, rice wine, soy sauce, sugar, water and sesame oil in small bowl; set aside. Toss chicken with cornstarch in medium bowl; set aside. Heat peanut oil in wok over medium-high heat. Add green onions, ginger, garlic and peanuts; stir-fry 1 minute; remove. Set aside. Add chicken to pan; stir-fry until golden brown, about 2 minutes. Remove. Add sauce to wok; cook 2 minutes, stirring occasionally. Stir in chicken; cook until sauce is slightly thickened, about 3 minutes. Place noodle cake on serving plate. Cover with chicken and sauce; sprinkle garlic, green onion and peanut mixture on top. Serves 6. 





CHICKEN CASSEROLE

4 Chicken Breasts
1 pkg. frozen Broccoli Spears
1 cup sharp Cheese, cubed
1 can Cream of Chicken Soup (undiluted) 
1/2 cup Mayonnaise 
1/2 tsp. Garlic Salt 
1/2 tsp. Onion Salt 
1/2 cup Bread Crumbs 
2 Tbs. Butter or Margarine 

Roast the chicken breasts; when cool, remove meat from the bone. Place first the broccoli spears and then the boneless chicken pieces in a 2-quart baking dish. 

Combine the cheese, soup, mayonnaise, and garlic and onion salts. Arrange evenly on top of chicken. Combine bread crumbs and butter, and microwave just long enough to melt the butter. Sprinkle the bread crumb mixture on top of the other ingredients, and place the casserole in oven at 350 degrees for 45-55 minutes. Serve hot.

CHICKEN COCONUT SOUP WITH GALANGA
Serves 8 as part of family style meal

4 cups water, or mild chicken broth 
1 (2- to 3-inch) section fresh or frozen galanga, thinly sliced or 6-8 dried pieces 
note: Galanga is a rhizome similar to ginger root. Ginger root is okay instead.
2 stalks lemon grass, trimmed and cut at a sharp angle into pieces 1 1/2 inches long, 
then bruised 
1 (14-ounce) can unsweetened coconut milk (preferably Chaokoh brand) 
1 pound boneless chicken, cut into small bite-size pieces 
1/2 small onion, halved again, then sliced crosswise 1/8-inch thick 
3-5 sliced jalapeño, serrano or fresno peppers, OR 10-15 bruised whole Thai chillies, to 
desired hotness 
4 fresh kaffir lime leaves, each torn into 2-3 pieces 
2 cups brown mushrooms, sliced 1/4-inch thick 
4-6 tablespoons fish sauce, to desired saltiness 
Juice of 1-2 limes, to desired sourness 
1-2 tablespoons palm or coconut sugar, as needed to balance the sour flavor 
1/8 teaspoon ground white pepper 
A handful of cilantro leaves or short sprigs 

Bring water (or chicken broth) to a boil in a medium-size pot. Simmer galanga and lemon grass in it for 20-30 minutes to draw out flavors. Strain them out if you wish. 
Reserve the thick cream from the top of the can of coconut milk and add the light, watery part on the bottom of the can to the pot. (see Note) Bring to a boil and stir in chicken pieces. Return to a boil, lower heat, and simmer a few minutes, or until the surface of the chicken loses its raw pink color. Add sliced onion, chillies, and kaffir lime leaves. Simmer another minute, then add the mushrooms. Cook 1-2 minutes longer, or until the chicken is cooked through and the mushrooms are tender. 
Add reserved coconut cream. Stir well to melt and blend in with the soup. Warm through and season soup to taste with fish sauce. Add ground pepper and lime juice to desired sourness. Balance the sharp sour of the lime juice with enough palm sugar so the sweetness and richness of the coconut milk come through. Ladle into serving bowls and garnish with cilantro. Note: The coconut cream from canned coconut milk can curdle when boiled with water for too long and at too high a temperature, so add it toward the end of cooking, heating just enough to dissolve coagulated parts, and to blend in smoothly with the rest of the broth. 

CHICKEN JUBILEE

1 pound Chicken, skinless light meat -- strips or cutlets
2 1/2 tablespoons Flour
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 1/4 teaspoons Vegetable Oil
6 ounces Cherries in water -- dark, reserve juice
2 teaspoons Cherry preserves
2 tablespoons Brandy

In a plastic bag, combine the chicken strips or cutlets with the flour, salt, and pepper. Shake to coat well. Heat the oil in a large skillet over medium high heat. Add the chicken and cook on each side for about 4-5 minutes. Add the cherries, cherry juice, preserves, and brandy. Bring to a boil and boil 1 minute. Spoon the cherry juice over the chicken and serve.

CHICKEN MARSALA 

1/2 lb. chicken breast medallions 
Flour 
Pepper 
1/4 lemon 
3 oz. Marsala wine 
1 tablespoon butter 
Pinch of garlic 
Pinch of Italian parsley 
2 oz. chicken stock/broth 
1 oz. tomato sauce 
1/2 cup button mushrooms 

Heat oil in pan on high flame and dust chicken with flour. Brown chicken on both sides, discard excess oil. Add pinch of garlic, parsley, marsala wine, mushrooms, butter, chicken broth, tomato sauce. Saute for 3-4 minutes and serve. 

CHICKEN SAUTE WITH GREEN BEANS

4 boneless and skinless chicken breast halves, 5-6 ounces each, pounded to half 
original thickness 
1 1/2 tablespoons olive oil 
Salt and freshly ground black pepper to taste 
1/3 cup all-purpose flour 
1 pound green beans 
2 shallots or 1 small onion 
1/2 cup dry white wine 
1 cup diced canned tomatoes 
2 tablespoons drained capers 
1 tablespoon butter 
4 ounces mushrooms 
4 large sprigs Italian parsley, enough for 2 tablespoons when chopped 

If the chicken breasts haven't been pounded, pound them between 2 sheets of aluminum foil or wax paper with side of cleaver or a meat pounder. Put oil in 12-inch skillet over medium heat. Season chicken with salt and pepper. Put flour in pie plate or on wax paper and dredge chicken in flour. Shake off any excess flour and add chicken to skillet. Increase heat to medium high and cook 3 minutes. 

Meanwhile, put 2 cups hot tap water in large skillet or saute pan. Put over high heat, add 1 teaspoon salt and cover. Trim green beans and put them in when water boils. Cover and cook 5 minutes or until just tender. Turn chicken over and cook 3 minutes. 

While beans cook, dice shallots or onion. Remove chicken to platter and add half shallots to skillet used for chicken. Stir and cook 1 minute. Add wine and cook 1 minute. Add tomatoes and capers and cook 1 minute. Return chicken to pan and cook 5 minutes or until no pink shows inside. (Cut into chicken to test.) 

Drain beans in colander. Add butter to skillet used for beans. Put over medium-high heat. Slice mushrooms. Add mushrooms and remaining shallots to skillet. Increase heat to high. Cook mushroom mixture 2 minutes while you chop parsley. Add half the parsley and all green beans to mushrooms. Add salt and pepper to taste. Cook 1 minute, stirring a few times. Put chicken and tomato sauce on platter and sprinkle with remaining parsley. Serve with green beans

CHICKEN WITH ORZO 

Chicken pieces (1 breast, 2 legs, 2 thighs) 
2-3 tablespoons Butter or Margarine 
1/2 chopped Onion 
1 large clove Garlic, chopped 
1 tablespoon Green Pepper 
4-5 sticks Celery, thinly sliced 
1 tablespoon chopped Parsley 
3 cups canned Chicken Broth
(or 3 cups water with bouillon cubes) 
1 (8-oz.) can Tomato Sauce 
1 cup Orzo Noodles (uncooked) 

Brown chicken in butter in pan with cover. Add onion, garlic, green pepper, celery, and parsley. Carefully add broth and tomato sauce, cover, and cook approximately 1 hour (until chicken is tender). Set chicken aside and keep warm.

Meanwhile, spray a 2-quart casserole with cooking spray; add the uncooked orzo and all the liquid from the chicken, including the vegetables. Bake in 375 oven 30-40 minutes. About 10 minutes before removing from the oven, add the chicken. Serve warm.

CHICKEN WITH SAFFRON RICE

6 small chicken breast halves or 6 medium thighs (about 2 pounds total) 
2 tablespoons cooking oil 1
1 medium onion, chopped (1/2 cup) 
2 cloves garlic, minced 
1 cup long grain rice 
1 6-1/2-ounce can minced clams 
1 teaspoon ground cumin 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1/8 teaspoon ground saffron or 1/4 teaspoon thread saffron 
1 14-1/2-ounce can stewed tomatoes 
1 14-1/2-ounce can chicken broth 
1/4 cup water 
1 10-ounce package frozen peas 
8 ounces medium raw shrimp, shelled and deveined 
1/2 cup sliced pitted ripe olives 
Parsley sprigs (optional) 

In a 12-inch ovenproof skillet, cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken.

Add onion and garlic to skillet. Cook about 5 minutes or until onion is tender. Stir in rice. Cook and stir until rice is light brown. Drain clams, reserving liquid; set aside. Stir cumin, salt, pepper, and saffron into skillet; add undrained stewed tomatoes, chicken broth, 
water, and reserved clam liquid. Bring to boiling. Top with chicken pieces. Cover tightly and bake in a 400 degree F. oven for 15 minutes.

Stir in reserved clams, peas, shrimp, and olives. Cover and bake about 15 minutes more or until chicken is tender and no longer pink and shrimp turn opaque. Let stand 5 minutes before serving. Garnish with parsley, if desired. Makes 6 servings.

CHOCOLATE CAKE PUDDING

3/4 cup sugar
1 cup all-purpose flour
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter or margarine -- melted
1 teaspoon vanilla extract
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup cocoa
1-1/2 cups water
Whipped cream or ice cream (optional)

Stir 3/4 cup sugar, flour, 2 tablespoons cocoa, baking powder, and salt into a 9-inch square pan. Stir in milk, butter, and vanilla; spread evenly in pan. Combine next 3 ingredients and sprinkle over batter. Pour water over top. Bake pudding at 350 degrees F. for 40 minutes. Serve with whipped cream or ice cream if desired. Yield: 6 servings.

CHOCOLATE CHEESE PIE

8 ounces cream cheese -- softened
3 ounces cream cheese -- softened
3/4 cup sugar
1/4 cup Hershey's(r) cocoa
2 eggs
1 teaspoon vanilla extract
1/2 cup whipping cream -- chilled
1 chocolate wafer pie crust (9 inch)
Cherry or Peach pie filling

Heat oven to 350 degrees F. In large mixing bowl, combine cream cheese and
sugar; beat well. Blend in cocoa, scraping sides of bowl and beaters
frequently. Add eggs and vanilla; blend well. Blend in whipping cream. Pour
into crust. Bake 35 to 40 minutes. Center will be soft but will set upon
cooling. Cool to room temperature. Cover and chill several hours or
overnight. Garnish with pie filling. Yield: 8 servings.



CHOCOLATE FONDUE SAUCE

1 c evaporated milk or light cream
1-1/2 c sugar
1/2 c butter or margarine
1/8 t salt
2 - 4 envelopes pre-melted chocolate
10 large marshmallows

In 4-cup measure, combine milk, sugar, butter, slat and chocolate. Cook, uncovered, for 6 minutes, stirring occasionally and watching carefully last couple of minutes to avoid boiling over. Stir in marshmallows and cook 30 seconds. Cool slightly and serve in fondue pot or warmer dish at the table with fruits, cake or cookies to dip into the sauce. Make 3 c sauce. TIP: Squares of unsweetened chocolate can be used for the pre-melted; just stir more often during the first couple minutes to melt and distribute the
chocolate.

Any leftover sauce can be stored in the refrigerator for serving on ice cream. Use the amount of chocolate according to your taste preference: 2 envelopes for light chocolate, 3 for medium and 4 for deep chocolate. 

CINNAMON APPLE NUT BREAD

2 cups whole wheat pastry flour
2 teaspoons cinnamon
1 cup chopped walnuts
2/3 cup Oil
2/3 cup honey
2 eggs
1 teaspoon vanilla extract
2 cups grated Granny Smith apples
(approximately 2 medium)

Stir together dry ingredients, including nuts, in a medium mixing bowl. Blend oil, honey, eggs, vanilla and grated apple together. Add Oil mixture to dry ingredients. Mix only until dry ingredients are moistened. Pour batter into an oiled 9-inch loaf pan. Bake at 325 degrees for 50 to 60 minutes or until a toothpick comes out clean.

CROCK POT MACARONI AND TOMATOES

2 pounds Ground Beef, extra lean
1 cup Onion -- chopped
1 1/2 cups Water
1 clove Garlic -- minced
1/4 cup Green Bell Pepper -- chopped
1 pound Tomatoes -- chopped
1 cup Tomato Juice
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Oregano -- dried
2 cups Elbow Macaroni -- uncooked

In a large skillet brown the meat, onion, green pepper, garlic and drain. Combine tomatoes, tomato juice and add the drained meat mixture. Stir in the seasonings. Mix well, place in crockpot and cook on to 8 low for 6 to 8 hours. Stir in uncooked macaroni and cook an additional 2-3 hours.

CUCUMBER CHICKEN PITA SANDWICHES

1/2 cup plain yogurt 
1/4 cup finely chopped cucumber 
1/2 teaspoon dried dillweed 
1/4 teaspoon dried mint, crushed 
4 large pita bread rounds 
4 lettuce leaves 
6 ounces thinly sliced fully cooked chicken breast 
1 small tomato, thinly sliced 
1/3 cup crumbled feta cheese 

For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and mint. Set aside. For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately. Make-ahead tip: Prepare dressing; cover and chill up to 6 hours.

DELI POTATO and PEA SALAD

1-1/2 pounds new potatoes -- quartered
1 cup water
3/4 teaspoon salt -- divided
1/2 pound snow peas -- trimmed
1/3 cup lowfat mayonnaise
1/3 cup lowfat yogurt
3 tablespoons Dijon mustard
1/3 cup red onion -- chopped
2 teaspoons dried dill weed
1 clove garlic -- minced

Place potatoes, water, and 1/2 teaspoon salt in 3-quart microwave-safe baking dish. Cover and microwave on HIGH 15 minutes or until potatoes are tender, stirring once. Add peas. Cover and microwave on HIGH 3 minutes or until peas are crisp-tender. Rinse with cold water and drain. Cool. Combine mayonnaise, yogurt, mustard, onion, dill, garlic, and remaining 1/4 teaspoon salt in bowl; mix well. Add potatoes and peas; toss to coat evenly. Cover; refrigerate 1 hour before serving. Yield: 6 servings.

DELICIOUS ZUCCHINI

3-4 Zucchini, sliced 
1 Yellow Onion, sliced, then cut in half 
1/2 stick (1/4 cup) Margarine 
3 fresh Tomatoes, cubed, or 1 can stewed Tomatoes,
slightly chopped 
1/2 cup Italian Bread Crumbs 
Garlic Pepper Seasoning (to taste)
1/2 cup Parmesan Cheese 


Sauté the zucchini and onion in the margarine. When they've cooked down, add tomatoes, bread crumbs, and garlic pepper seasoning. Heat through and serve with the Parmesan cheese. This side dish serves 4 people. 

FOUR BEAN BAKED BEANS

8 slices of bacon
2 large onions, chopped
1 cup brown sugar
1 tsp dry mustard
1 tsp salt
1/2 cup vinegar
2-15 oz cans green lima beans, drained
1-16 oz can kidney beans, drained
1-11 oz can pork & beans
1-16 oz can butter beans, drained

Fry bacon till crisp, drain and reserve 3 tablespoons of bacon grease. Brown onions in reserved bacon grease, add sugar, mustard, salt and vinegar. Cook on simmer for 20 minutes, covered. Pour all the beans into a 3 quart baking dish, add onion mixture and crumbled bacon, mix well. Bake at 350 degrees F for 1 hour, uncovered.

FRUIT SALAD

1/2 cup lime juice
1/2 cup water
1/2 cup sugar
2 medium nectarines, sliced
1 large banana, sliced
1 pint blueberries
1 pint fresh strawberries, sliced
1-1/2 cups watermelon balls
1 cup green grapes
1 kiwifruit, peeled and sliced

In a bowl, combine lime juice, water and sugar. Stir until sugar is dissolved. Add nectarines and banana, toss to coat. In a large glass bowl, combine remaining fruits and add the nectarine mixture, stir gently. Cover and refrigerate for 1 hour. Serve with a slotted serving spoon. Yield: 8-10 Servings

GAZPACHO SALAD

1 pineapple
2 cups tomatoes -- chopped and drained
1 cucumber -- halved lengthwise and thinly sliced
1/4 cup green onions -- chopped
1/4 cup red wine vinegar
4 teaspoons olive oil
1/2 teaspoon dried basil

Twist off crown from pineapple. Cut pineapple in quarters lengthwise. Remove fruit. Core and dice fruit. Drain fruit. Stir together pineapple and remaining ingredients in large bowl. Cover; chill 1 hour or overnight to blend flavors. Stir before serving. 10svg 

GINGER VINAIGRETTE 

2 green onions, chopped 
2 garlic cloves 
2 tablespoons oriental sesame oil 
2 tablespoons soy sauce 
2 tablespoons rice vinegar 
1 tablespoon chopped peeled fresh ginger 
1 tablespoon honey 
1/4 cup canola oil 

Blend first 7 ingredients in food processor. With machine running, gradually add oil and process until well blended. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.) Makes about 3/4 cup. 

GRILLED SALMON WITH CUCUMBER RAITA

For raita: 
1/2 English (hothouse) cucumber 
1/4 teaspoon salt, plus salt to taste 
1/4 teaspoon cumin seeds 
1 cup plain whole-milk yogurt 
1 large plum (Roma) tomato, quartered lengthwise, seeded and thinly sliced crosswise 
2 teaspoons finely chopped fresh mint 
1 serrano chile, seeded and finely minced 
1/8 teaspoon cayenne pepper 
For salmon: 
4 salmon fillets with skin intact, about 6 ounces each 
4 teaspoons olive oil 
Salt and freshly ground black pepper to taste 

To make raita, peel cucumber, halve lengthwise, and scrape out any seeds. Shred on large holes of a grater/shredder. Sprinkle with 1/4 teaspoon salt, then place in a sieve to drain for 30 minutes. 

Meanwhile, in a small frying pan over medium heat, toast cumin seeds until fragrant and lightly colored, about 3 minutes. Transfer to a mortar or spice grinder and grind to a powder. In a bowl, combine yogurt, tomato, mint, chile, cayenne and ground cumin. Stir to mix. Add cucumber just before serving. Season with salt. 

While cucumber is draining, prepare a medium-hot fire in a grill with a cover. When fire is ready, divide coals into 2 piles and arrange on either side of grate. Put grill rack in place and preheat it. Coat each salmon fillet with 1 teaspoon olive oil and season with salt and black pepper. Place fillets, skin side down, in center of grill rack, not directly over coals. Cover grill, leaving top and bottom vents open. Cook until fish is just opaque, 6-8 minutes. 

Slip long, offset spatula between skin and flesh of fillets and transfer fillets to warmed individual plates, leaving skin behind. Spoon some raita over salmon. Pass remaining raita at the table. 

HAM AND POTATO BAKE 

2 (10 3/4 oz) cans Cheddar Cheese Soup
1- 12 oz can evaporated milk
salt and pepper to taste
2 lbs. frozen hash browns
1 1/2 to 2 cups diced cooked ham
1- 2.8 oz can Durkee French fried onion rings


In crockpot thoroughly mix together the cheese soup, milk and salt and pepper. Gently mix in the hash browns, ham and half the onion rings. Cook on low setting 8 hours. Sprinkle top with remaining onion rings when ready to serve.




HAWAIIAN RIBS

8 ounces crushed pineapple in juice -- undrained
1/3 cup apricot jam
3 tablespoons prepared mustard
1 tablespoon red wine vinegar
2 teaspoons grated ginger root
1 clove garlic -- minced
4 pounds pork backribs

Combine pineapple with juice, jam, mustard, vinegar, ginger, and garlic in blender or food processor. Cover and process until very smooth. Place ribs on oiled grid. Grill ribs over medium heat 40 minutes or until ribs are no longer pink near bone. Brush ribs with portion of pineapple sauce mixture during last 10 minutes of cooking. Cut into individual ribs to serve. Serve remaining sauce for dipping. Yield 8 servings.

HEARTY BEAN DISH
(Crock Pot)

1 cup dried pinto beans, rinsed, drained, and picked over
2 tablespoons olive oil
1/2 pound smoked ham, chopped
1 med. onion, finely chopped
1 med. celery rib, finely chopped
2 garlic cloves, minced
2 2/3 cups double strength chicken broth, canned or homemade
3 cups water
1/4 cup tomato paste
1/2 cup spaghetti, broken into 1-inch pieces, or bow-tie pasta or shells
1/4 teaspoon salt
1/4 teaspoon black pepper

In a large bowl, combine the beans with enough water to cover by 2 inches. Let stand overnight. In a large skillet, heat the oil over medium-high heat. Add the ham, onion, and celery and cook stirring often until lightly browned, about 6 minutes. Add the garlic and cook, stirring often, for one minute. Add the chicken broth, stirring to scrape up the browned bits on the bottom of the skillet. Transfer to a 3 1/2 quart slow cooker.
Add the drained beans, water and tomato paste. Cover and slow cook until the beans are tender, 7 to 8 hours on Low, or 4 to 5 hours on High. 

Stir in the pasta, salt and pepper. Turn heat to high and cook until the pasta is tender, about 30 to 60 minutes. 




HONEY DATE BREAD

2 cups fresh whole pitted dates, snipped in half
2 tablespoons butter or margarine
1 cup honey
1 teaspoon vanilla 
1/3 cup hot water
1 teaspoon grated orange or lemon peel
1/4 cup orange or lemon juice 
1 egg, beaten 
2 cups flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 cup chopped walnuts

Combine dates, margarine, honey, vanilla, hot water, orange and lemon peel, and juice in a large mixing bowl and stir to mix well. Let sit 15 minutes to soften dates. Add egg and mix well. Stir together flour, baking soda, salt and nuts and add to date mixture. Stir just enough to moisten the dry ingredients. Pour batter into a greased 9x5inch loaf pan. Bake at 325 degrees for 1 to 11/4 hours. Let cool in pan for 15 minutes, then turn onto a cooling rack. This loaf is best if left overnight before slicing.

HOT DEVILED POTATOES

2 cups Potatoes, mashed -- (may use instant)
1/2 cup Nonfat Sour Cream -- or yogurt
2 teaspoons Prepared Mustard
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 tablespoons Green Onion -- chopped
Paprika -- to taste

Prepare potatoes (if instant, according to package directions) or warm left over potatoes. Heat sour cream in a medium saucepan, being careful not to boil. Add mustard, salt & sugar, then stir to blend. Stir into hot potatoes. Add onion, and stir to blend. Spoon into foil baking shells and sprinkle with paprika.

Potatoes may be made ahead and refrigerated or frozen, then warmed by covering with a piece of foil and baked in a 350 degree F oven for 15 - 20 minutes.

JALAPENO SQUARES

8 medium jalapenos, chopped.
3 cups Shredded Monterey Jack Cheese and/or cheddar cheese
2 med Tomatoes, peeled & sliced
4 large Eggs
1 1/2 cups Evaporated milk
1/4 cup Flour 
1 teaspoon Salt
Sliced avocado and sour Cream for garnish 

Preheat oven to 350 degrees. Lightly butter an 11x7 glass baking pan. Arrange the peppers on the bottom of the casserole. Top with an even layer of the cheese and then
the sliced tomatoes. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish.
Bake 50- 60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices. 

JOSE'S MAGICAL MARINADE

1/2 cup soy sauce 
1/2 cup apple cider vinegar 
1/2 cup chicken broth (or water in a pinch) 
1 whole head of garlic, crushed 
2 tablespoons whole peppercorns 

Brown sugar to taste (you want to add enough brown sugar so that the taste of vinegar is neutralized. This marinade works for any kind of meat. Combine all ingredients, then cover meat with it. Let marinate for an hour or more (several hours is best), keeping meat in a cooler or refrigerator. 

LEMON GLAZED BANANA ALMOND RING

3 tablespoons oil
1/2 cup honey
1/2 cup brown sugar
1-1/4 cups mashed banana
2 tablespoons lemon juice
2 eggs, beaten
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 cup oat flour
1/2 teaspoon cinnamon
1 teaspoon baking soda 
1/2 teaspoon baking powder 
1 cup coarsely chopped toasted almonds 

Lemon Glaze:
1/2 cup powdered sugar 
1 tablespoon lemon juice

In a large bowl, blend oil, honey, brown sugar, banana, lemon juice and eggs together and set aside. Stir remaining ingredients together and add to banana mixture. Mix only until dry ingredients are moistened. Pour batter into a lightly greased 6-cup ring pan-or a 9-inch loaf pan-and bake at 325 degrees for, about 60 minutes, or until a cake tester comes out clean. Loosen from edge of pan and cool 30 minutes in pan. Turn out onto a cooling rack. Meanwhile, mix powdered sugar and lemon juice together and set aside. When cake is completely cool, pour glaze over. 

LOUIS FISH STEW

2 medium sized fish 
1 red onion, roughly chopped 
1/2 head of garlic, chopped 
2 tablespoons fresh ginger, chopped 
Salt and pepper to taste. 
Potatoes, cut into chunks if they are large 
Carrots, cut into chunks 
Corn on the cob, cut into quarters 
Juice of 1 lemon 

Place fish, onion, garlic, ginger and salt and pepper in a pot and cover with water. Let boil for at least an hour. remove fish, debone it and set aside. Add potatoes, carrots, and corn. Put fish back in the stew, add the juice of one lemon and let cook for another hour or two. 

MARIE CALLENDER'S FAMOUS GOLDEN CORNBREAD:

1 1/4 cups all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/3 cup sugar
3/4 teaspoon salt
1 1/4 cups whole milk (I use fat free)
1/4 cup shortening
1 egg

Honey Butter
1/2 cup (1 stick) butter, softened
1/3 cup honey

1. Preheat oven to 400 degrees F.
2. Combine the flour, cornmeal, baking powder, sugar, and salt in a medium bowl.
3. Add the milk, shortening, and egg and mix only until all the ingredients are well combined.
4. Pour the batter into greased 8X8-inch pan.
5. Bake for 25 to 30 minutes or until the top is golden brown. Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces. 
6. For the honey butter, us a mixer on high speed to whip the butter and
honey together until smooth and fluffy. 

MINI CHOCO CHIP PECAN LOAF

1/4 cup butter
8 ounces cream cheese, softened 
3/4 cup sugar 
2 eggs
2 teaspoons vanilla
1/2 cup nonfat milk
1-3/4 cups all-purpose flour
2 teaspoons baking powder
31/4 cup mini chocolate chip morsels (semi-
sweet or milk chocolate)
1/2 cup chopped pecans

In a medium large bowl, with an electric beater, cream butter, cream cheese and sugar until light and fluffy. Add eggs, vanilla and milk. Beat until well mixed and creamy. Stir together flour and baking powder, and add to creamed mixture. Beat until the consis-stency of cake batter. Stir in chocolate chips and pecans. Pour batter into a 9-inch loaf pan and bake at 350 degrees for 65 to 75 minutes, or until cake tester comes out clean. 

MORGAN'S PESCE CON PUTTANESCA

1 whole salmon (though any firm, slightly oily fish will do) 
Fresh fennel stalks 
1 lemon, sliced 
Olive oil 
For sauce: 
1/4 cup olive oil 
2 large cloves of garlic, chopped 
Crushed red pepper, to taste 
2 (16-ounce) cans diced tomatoes 
2 anchovy filets, chopped 
1/4 cup capers 
1/2 cup kalamata olives, chopped 
Salt and pepper, to taste 

Clean the fish and coat the inside with olive oil. Place the whole stalks of fennel and sliced lemons inside. Close the fish using toothpick or shish kebab sticks. Grill the fish on both sides until done. 

For the sauce: Heat olive oil in a saucepan on the grill. Add garlic and crushed red pepper. Add tomatoes, anchovies, capers, olives and salt and pepper. Saute for a couple of minutes. Remove from heat. Place fish on a serving platter; remove toothpicks, open the fish and pour the sauce inside. 

ONE POTATO TWO POTATO PANCAKES

1 cup mashed potatoes -- hot
2 tablespoons butter or margarine
2 large eggs -- lightly beaten
3 small potatoes -- peeled and shredded
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup milk
3 tablespoons butter or margarine

Combine mashed potatoes, and 2 tablespoons butter, stirring until butter melts. Stir in eggs and next 6 ingredients; add milk, stirring until blended. Melt 1 tablespoon butter in a large nonstick skillet over medium heat; drop potato mixture into skillet, 2-1/2 tablespoonfuls at a time; flatten slightly. Cook 3 to 4 minutes on each side or until golden, adding remaining 2 tablespoons butter as needed. Drain on paper towels; serve
immediately. Yield: 10 (4-inch) pancakes.

PEACHES WITH HONEY LIME WHIP

2 tablespoons honey
1 teaspoon grated lime rind
2 tablespoons lime juice
1/8 teaspoon ground mace
6 peaches -- peeled and sliced

Combine honey, lime rind, lime juice, and mace in a small bowl; mix well with a wire whisk. Pour honey over peaches, and toss gently. Yield: 6 servings.

PORK CHOPS JARDINIERE

4 pork chops -- 1/2-inch thick
1 tablespoon vegetable oil
2 chicken bouillon cubes
1-1/2 cups boiling water
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
2 stalks celery -- chopped
1 carrot -- chopped
1 tablespoon all-purpose flour

Brown pork chops on both sides in hot oil in a large skillet; drain off pan drippings. Dissolve chicken bouillon cubes in boiling water. Stir in next 6 ingredients; pour over pork chops. Bring to a boil; cover and simmer 1 hour or until tender. Yield 4 servings.

RAVIOLI CASSEROLE
(Crock Pot Recipe)

1 1/2 pounds ground beef
1 medium onion, chopped
1 clove garlic, minced or
1/8 teas. garlic powder
2 cans (8 oz) tomato sauce
1 can (14 oz) stewed tomotoes
1 tespoon dried, crushed oregano
1 teaspoon Italian Seasoning
salt and pepper to taste
1 pkg. frozen, chopped spinach (I leave this out!)
1 pound bow tie pasta, cooked
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

In a large skillet over medium heat, brown ground beef, onion and garlic. Cook until onion becomes clear and soft, approximately 20 minutes. Drain excess fat. Transfer meat mixture to Crock Pot.

Add the tomatoes, tomato sauce, oregano, Italian seasoning, and salt and pepper, stirring to break up stewed tomatoes. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. In the last 30 minutes turn to High if on Low. Stir in cooked pasta, spinach and cheese. Serve immediately when mozzarella cheese is melted. Serves 6 (from the RIVAL Crock Pot Cuisine Cookbook)

SALMON SALAD 
WITH SESAME SOY VINAIGRETTE 

1 teaspoon sugar 
4 teaspoons soy sauce 
4 tablespoons rice vinegar 
4 tablespoons Oriental sesame oil 
1/2 cup vegetable oil 
4 teaspoons sesame seeds, toasted lightly and cooled 
1 1/4 pounds salmon fillet 
Freshly ground black pepper to taste 
Salad greens. 
In a bowl whisk together the sugar, the soy sauce, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the sesame seeds. 

Place salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until cooked through. 
Place salad greens on 4 plates. Spoon vinaigrette over each serving of fish and greens. There may be some vinaigrette left over. Serves 4. 

SEARED BEEF AND ASIAN GREENS
Serves 4

1 pound well-trimmed beef sirloin or London broil 
2 tablespoons Thai or Vietnamese fish sauce 
2 tablespoons peanut oil 
1 tablespoon soy sauce 
1/2 teaspoon Asian sesame oil 
2 large cloves garlic, minced 
Several grinds pepper 
1/2 pound Asian stir-fry greens such as baby mustard and tat-soi 
24 fresh Asian basil leaves, torn into small pieces 
1/2 red onion, thinly sliced 
Salt to taste 
Dressing: 
3 tablespoons peanut oil 
2 tablespoons fresh lime juice 
1 large shallot, minced 
1 serrano chile, seeded and minced 
1/2 teaspoon sugar 

Place meat in freezer for about 30 minutes to make it easier to slice. Thinly slice against grain into strips about 2 inches long and 1 inch wide and place in large bowl. Add fish sauce, 1 tablespoon peanut oil, soy sauce, sesame oil, garlic and pepper, and toss to coat evenly. Let stand 30 minutes at room temperature. 

To make dressing, in small bowl, whisk together all dressing ingredients. Let stand 30 minutes to allow shallot flavor to mellow. 

Just before you are ready to cook meat, put stir-fry greens, basil and red onion in large serving bowl. Add dressing and toss to coat evenly. 

Heat 12-inch frying pan over high heat. When pan is hot, add remaining 1 tablespoon peanut oil and swirl to coat pan. When oil is very hot, add meat and stir and toss until it loses most of its red color, 30-45 seconds; the meat should still be rare. Add contents of pan to bowl with greens and toss well. Season with salt and pepper and serve immediately. 
SEVEN LAYER SALAD

1/4 head iceberg lettuce, washed
1/2 cup bottled real bacon pieces
1/2 medium green bell pepper, seeded and chopped
1/2 small onion, chopped
5 ounces frozen peas, thawed
2 celery ribs, chopped
1 carrot, peeled and shredded
1/2 cup shredded cheddar cheese
3/4 cup mayonnaise type salad dressing
2 Tbs. sugar
1/2 cup croutons

Prepare day before serving. Arrange lettuce in the bottom of a deep baking dish or plastic container with a cover. Sprinkle with bacon pieces. Layer with remaining vegetables and sprinkle with cheese. Combine salad dressing and sugar in a bowl. Spread over top of salad so it is air tight. Cover and refrigerate until serving time. Just before serving, toss and add croutons, if desired. 

SOY DIPPING SAUCE 

1 cup light soy sauce 
1 tablespoon sesame oil 
2 teaspoons hot chili sauce 
1 teaspoon minced ginger root 
1 clove garlic, minced 
1 green onion, chopped 
Combine soy sauce, sesame oil, chili sauce, ginger and garlic in serving bowl. Allow to sit one hour to let flavors develop. Sprinkle green onions over before serving. 

SPICY APPLESAUCE COOKIES

1/2 cup shortening
1 cup brown sugar
1 egg, well beaten
2 cups flour
1/4 tsp cinnamon
1/4 tsp cloves
1/2 tsp soda
1 tsp baking powder
1 cup applesauce
1/2 cup raisins (and/or nuts)

Preheat oven to 375 degrees F. Cream the shortening and brown sugar, add the beaten egg. In separate bowl mix together the dry ingredients and then alternating with the applesauce gradually add to the shortening mixture. Add the raisins and/or nuts. Drop by teaspoonfuls onto a greased cookie sheet about 2" apart. Bake for 8 to 10 minutes or until firm and slightly browned. makes about 4 dozen

SPICY FRESH PEAR BREAD

2 cups whole wheat pastiy flour 
1/4 cup Bran Buds cereal
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg 
1/4 teaspoon cloves
1 cup raisins
1/2 cup coarsely chopped walnuts or toasted sunflower seeds
1/2 cup oil
2/3 cup honey
2 eggs
2 teaspoons vanilla
2 cups grated fresh firm-ripe pears 

Combine flour, cereal, baking soda, cinnamon, nutmeg, cloves, raisins and nuts in a
large mixing bowl. Stir oil, honey, eggs, vanilla and grated pear together. Add oil mixture to dry ingredients. Mix only until dry ingredients are moistened. Pour batter into an oiled 8-inch loaf pan. Bake at 325 degrees for 1 to 1-1/2 hours.

SPINACH TOMATO AND GARLIC ALFREDO 

Ingredients: 
1 bag Bowtie Pasta 
1 head Garlic 
1 pint of Half-and-Half Cream 
1/2 container of grated Parmesan Cheese 
1 stick Butter (divided) 
1 Tbs. Salt 
2 packages frozen Chopped Spinach (defrosted)
3 Roma Tomatoes 

Boil the pasta until it's well-cooked. Mash a head of garlic. 

While the pasta is boiling, combine the cream, cheese, half the butter, some of the salt, and the mashed garlic in a saucepan.

Keep stirring as the ingredients simmer, and the outcome will be Alfredo sauce. Taste, and use more or less salt as needed; add a bit of flour to thicken if necessary. 
Meanwhile, sauté the two defrosted packages of frozen spinach in the other half-stick of butter. Slice the Roma tomatoes into thin wedges. Now, combine and finalize your dish: Drain the pasta well and place in a large clear baking dish. Pour the sautéed spinach and tomatoes over the pasta, and stir gently to distribute them evenly throughout the dish. Pour the Alfredo sauce on top of the pasta, distributing it evenly and and mixing together until all the ingredients are well-coated with the sauce. 
Place in pre-heated oven at 350 degrees and bake for 30 minutes. Serve hot. 

SPRING SHOOT SALAD
with mesclun and pink peppercorn-yogurt dressing

Dressing: 
1 thin stalk lemongrass 
1 large shallot, peeled and quartered 
1/2 cup organic fat-free plain yogurt (or 1/4 cup yogurt and 1/4 cup sour cream) 
1-3 tablespoons pink peppercorns, slightly crushed 
1/2 cup extra-virgin olive oil 
1/8 teaspoon salt (more to taste) 
1/8 teaspoon freshly ground black pepper (more to taste) 
Salad: 
3-4 cups mesclun greens (mixed baby lettuces) 
1 1/2 cups mixed bean sprouts 
1 1/2 cups mixed leafy sprouts (such as snow pea shoots or sunflower shoots) 
1 1/2 cups wheat berry sprouts 
1 1/2 cups radish sprouts 
4 large radishes, sliced 
12 cherry tomatoes 
1/8 teaspoon freshly ground pink peppercorn (more to taste) 

Prepare dressing: Peel lemongrass. Trim 1 1/2 inches off stem and 3 inches off top. Cut stalk into 1-inch pieces. Place lemongrass, shallot and yogurt in blender and process 30-40 seconds or until smooth and well blended. Add pink peppercorns and process 3 seconds to incorporate. With blender running, slowly drizzle in olive oil and process 40 seconds or until blended and thickened. Stir in salt and pepper. 

Prepare salad: In a mixing bowl, toss mesclun with about 2 tablespoons dressing. Arrange mesclun in center of each of 4 salad plates. Lightly toss each variety of sprouts in remaining dressing. Place 1/4 of each variety on each salad plate, arranging them in
bundles around mesclun. Garnish each salad with a sliced radish, 3 baby tomatoes and pink peppercorns. 

STRAWBERRIES ROMANOFF

1 cup plain nonfat yogurt
1/4 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons strawberry liqueur -- optional
2 pints fresh strawberries -- hulled, cut into bite-sized pieces
2 tablespoons pecans -- chopped, lightly toasted

In a small bowl, whisk first 4 ingredients and optional strawberry liqueur until fully mixed. Refrigerate for at least 1 hour to make sauce slightly firm. Divide berries evenly into 4 dessert dishes. Spoon 1/4 cup sauce over each serving. Top with nuts and serve immediately. Yield: 4 servings.

STRAWBERRY BUTTER:

1/2 cup strawberries
1/4 cup butter
1 tablespoon honey

Mash strawberries in a small bowl. Mix in butter and honey. Serve with Strawberry Walnut Bread and other sweet breads.

STRAWBERRY WALNUT BREAD 
WITH STRAWBERRY BUTTER

1 cup finely chopped walnuts 
1 cup unbleached flour 
12 cup oat flour 
1/2 teaspoon baking soda 
1 teaspoon cinnamon 
1/2 teaspoon ground cardamom 
1/4 teaspoon salt 
Dusting of ground nutmeg
1/2 cup honey
1-1/2 cups slightly mashed strawberries
1/2 cup mashed banana (1 small banana)
2 teaspoons grated orange peel

Combine walnuts, flours, baking soda, cinnamon, cardamom, salt and nutmeg in
a large mixing bowl. In a small bowl, combine honey, mashed strawberries, mashed banana, oil and orange peel. Add honey mixture to dry ingredients and stir just to moisten. Pour batter into a greased 9-inch loaf pan. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Let cool in pan for 10 minutes. Remove from pan and finish cooling.






STUFFED PICNIC BREAD

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
3 cups all-purpose flour
1 egg
1 tablespoon butter
1 tablespoon white sugar
1 teaspoon salt
1 cup cooked ham, diced
1 cup shredded mozzarella cheese
1/2 cup chopped pimento
1/4 cup pitted olives, chopped

In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the flour, egg, butter,
sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 400 degrees. Combine the ham, cheese, pimento and olive in a medium mixing bowl; set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches
long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting
from one of these ends; alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking
sheet, cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake at 400 degrees for 20 to 30 minutes or until golden brown. Yield: 1 loaf 

WILD RICE SALAD

3 to 4 cups cooked wild rice, cooled 
2/3 cup Miracle Whip 
1/3 cup milk 
2 tablespoons lemon juice 
1 small onion, chopped 
1 cup cubed, cooked turkey or chicken 
1 (8-ounce) can water chestnuts, drained 
1 (10-ounce) can crushed pineapple, drained 
1 cup dried cranberries 
1 cup toasted pecans 

Toss rice and other ingredients together. Chill well before serving. 


YEAST CORN BREAD

1 cup corn meal
1 cup flour
3 tablespoons sugar
1 teaspoon salt
1/2 cup shortening
1 package yeast, dissolved in 1/2 cup warm water
1 egg
1/2 cup canned milk

Mix dry ingredients. Cut shortening into dry ingredients. Add egg, milk and yeast mixture. Stir, pour into greased pan. Let rise until double. Bake at 400 degrees F for 20-25 minutes or until test done. Serve hot with butter.