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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 BREAD PUDDING DISK 86

AUTHENTIC CAJUN DIRTY RICE DISK 86

BAKED CHICKEN BREASTS DISK 86

BAKED FRENCH TOAST DISK 86

BAKED SPAGHETTI DISK 86

BALSAMIC CHICKEN CUTLETS DISK 86

BANANA BREAD PUDDING DISK 86

BARBEQUED MEATBALLS DISK 86

CHICKEN FRIED STEAK DISK 86

CHICKEN MARSALA DISK 86

CHILIS LETTUCE WRAPS DISK 86

CHOCOLATE CHERRY MUFFINS DISK 86

CHOCOLATE CHIP COOKIES BY GLADYS DISK 86

CHOCOLATE LOVERS SMOOTHIE DISK 86

COLA ROAST DISK 86

COWBOY BOOT CAKE DISK 86

CRANBERRY APPLE COBBLER DISK 86

CREAMY CHICKEN BAKED POTATOES DISK 86

CROCK POT STUFFING DISK 86

DIJON PASTA SALAD DISK 86

DIRTY RICE II DISK 86

DUMP CAKE DISK 86

EASY SNACKS DISK 86

EGG NOODLE SLAW DISK 86

FIESTA BEEF AND BEAN BAKE DISK 86

FIESTA RICE AND CORN SALAD DISK 86

FILLET OF BEEF WITH RED PEPPER BUTTE DISK 86

GENUINE SICILIAN FAMILY SAUCE DISK 86

GOLDEN CARROT COOKIES DISK 86

GOURMET BUTTERMILK PANCAKE and WAFFLE DISK 86

GREAT CHICKEN DISK 86

GREEN ONION-SESAME BISCUITS DISK 86

GRILLED PASTA SALAD DISK 86

HAM AND POTATO CASSEROLE DISK 86

HONEY MUSTARD POTATOES DISK 86

I HATE SPINACH DISK 86

IRISH POTATO CASSEROLE DISK 86

ITALIAN LENTIL SOUP DISK 86

JAPANESE FRIED CHICKEN DISK 86

KENTUCKY BUTTER CAKE DISK 86

KUGEL DISK 86

MAC AND CHEESE VARIATIONS DISK 86

MICROWAVE FUDGE DISK 86

NOODLE AND CREAMED CORN CASSEROLE DISK 86

OATMEAL BURGERS DELUXE DISK 86

OATMEAL SCOTCHIES PAN COOKIES DISK 86

PASTA WHEELS AND STEAK IN CREAMY THY DISK 86

PASTA WITH BLACK BEAN SAUCE DISK 86

PEACH and RASPBERRY COBBLER DISK 86

PINEAPPLE CARROT CAKE DISK 86

PLAZA III STEAK SOUP DISK 86

PORK TENDERLOIN DIANE DISK 86

POTATO VEGETABLE CHOWDER DISK 86

QUICK DELICIOUS SPICY VEGGIE CHILI.d DISK 86

RED BBQ SAUCE DISK 86

ROAST GARLIC AND SAGE PORK LOIN WITH DISK 86

SHRIMP ON THE BARBIE DISK 86

SPANISH TOMATOES AND BEEF DISK 86

SPECIAL CARROTS DISK 86

THREE MUSHROOM BARLEY AND LEEK SOUP. DISK 86

TORTILLA ROLL UPS DISK 86

TUNA MIX DISK 86

USES FOR SALAD DRESSINGS DISK 86

VEGETABLE CASSEROLE DISK 86

VEGETARIAN SLOPPY JOES DISK 86

APPLE BREAD PUDDING

2 Tablespoons Butter or oleo

3 Eggs

8 Slices Stale Cinnamon- Raisin Bread

1/3 Cup Sugar

1 Teaspoon Vanilla

1 Lg Cooking apple

Pared and coarsely chopped

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

2 1/3 Cups Milk

Heat oven to 325 F. Spread butter on bread slices. Cut each slice into 1" cubes. Place half of the bread cubes in a greased shallow 2-qt. baking dish. Top with half of the

chopped apples. Repeat layers, using remaining bread cubes and chopped apple. In a large bowl, lightly beat milk, eggs, sugar, vanilla, cinnamon and salt. Pour over bread and apples in dish. Bake 1 hour or until knife inserted 1" from edge of dish, comes out clean. You can add 1/2 cup nuts or raisins to this.

AUTHENTIC CAJUN DIRTY RICE

(A Creole dish)

6 c. chicken stock (homemade or canned)

1 lb. chicken gizzards

1 lb. chicken livers

1 t. salt

1 T. Worcestershire sauce

1/2 t. cayenne, or to taste

3 T. olive oil or bacon drippings

2 med. yellow onions, chopped

2 cloves garlic, crushed

1 lg. green pepper, seeded and chopped

1 lb. lean ground pork

1 lb. bulk Italian sausage, hot or mild

2 c. uncooked long-grain rice

Freshly ground black pepper to taste

4 green onions, chopped

1/4 c. chopped fresh parsley

Heat chicken stock in a 12-qt. pot and add gizzards and livers along with salt, Worcestershire sauce and cayenne. Cover and lightly boil for 30 minutes. In the meantime chop all the vegetables. Heat a large frying pan, add oil or bacon drippings and saute onion, garlic, green pepper and celery. Remove from pan. Add ground pork and sausage to same pan and saute until lightly browned. Drain meat in a colander and discard fat. Remove livers and gizzards from the stock, reserving stock. Cool them for a moment and coarsely grind in meat grinder or food processor. Add gizzards and livers, along with browned meats, to the vegetables. Place all in a large pot and add 1/2 c.

reserved chicken stock. Cover and simmer 20 minutes. Meanwhile, using 4 c. of

reserved stock, cook the rice. Add cooked rice to completed vegetables and meat; gently stir in green onions and parsley. Taste for salt and pepper and serve. Serves 8-10. NOTE: The name comes from the appearance of the rice. The livers and gizzards give this old down-home dish a rather "dirty" look!

BAKED CHICKEN BREASTS

(Serves 4)

1 cup soft fresh bread crumbs, preferably whole wheat or rye

11/2 teaspoons Morton's Nature's Seasons seasoning blend

1 egg white

1 tablespoon milk or water

4 boneless, skinless chicken breast fillets

Vegetable oil cooking spray or garlic-flavored cooking spray.

Heat oven to 400 degrees. Combine bread crumbs and seasoning blend in a shallow dish or pie plate. Beat together egg white and milk or water in another shallow dish or pie plate.

Coat each chicken breast in egg-white mixture, roll in seasoned bread crumbs, pat to coat. Place on a baking sheet that has been coated with cooking spray. Bake 15 to 18 minutes or until chicken is cooked through.

BAKED FRENCH TOAST

2 tablespoons Corn Syrup

5 tablespoons Butter or Margarine

1 cup Brown Sugar

1 whole French Bread -- sliced

5 Eggs

1 1/2 cups Milk

1 teaspoon Vanilla

Chopped Pecans

Cool Whip Lite

Fruit -- (Strawberries, Raspberries, etc.)

In a saucepan cook the corn syrup, butter and brown sugar until bubbly. Pour into a 13 x 9 baking dish. Sprinkle generously with pecans. Arrange 2 inch thick slices of French bread over the mixture. Beat together the eggs, milk and vanilla. Pour over the bread, cover and refrigerate overnight. Bake, uncovered, in a 350 degree F oven for 45 minutes. To serve, invert and serve with fresh fruit and whipped topping.

BAKED SPAGHETTI

(for 50 people)

About 8 to 10 pounds hamburger

Five or six medium onions, chopped.

24 ounces mushroom stems and pieces.

Six 28 oz cans diced tomatoes

Three 29 oz cans tomato sauce

2 TBSP sugar

2 TBSP oregano

2 TBSP basil

2 TBSP minced garlic (or more)

5 tsp salt

3 pounds spaghetti (sometimes I use 4 lbs.)

8 oz grated parmesan cheese

48 oz shredded mozzarella cheese

In a large pot, brown meat and onions. When meat is no longer pink, add tomatoes, tomato sauce, mushrooms and spices. Once the sauce comes to a boil, turn heat down as low as possible and put a lid on it. (I cook it from Wednesday afternoon until about 2 PM on Thursday.) Stir once in a while but with the heat so low and so much sauce, and with the lid on, it isn't likely to burn or stick.

About an hour and a half before the men come to pick up the meal, I cook the pasta.

Drain it well and then add it to the sauce.

Grease two large pans, 11.5 x 19.5 x 2.5 inches deep. I put the two pans on the table with the pot of spaghetti and sauce between them and use a small pot to divide the spaghetti between the two pans. Fill the pans about half full and then sprinkle 4 to 6 oz mozzarella cheese on top of each pan. Add more spaghetti and sauce to pans until it is all used up. Then sprinkle with the rest of the mozzarella cheese, dividing evenly between pans. Top that with the grated parmesan cheese.

Bake at 375ºF for 30 minutes. If your oven will only hold one pan at a time, don't add the cheese on top of the second pan until just before you are ready to bake it.

I cover the pans with heavy duty aluminum foil sprayed with a cooking spray to keep the cheese from sticking to it. We also provide rolls, a tossed salad and iced tea or lemonade.

BALSAMIC CHICKEN CUTLETS

4 tablespoons balsamic vinegar

3 tablespoons orange juice concentrate

1 teaspoon grated orange peel

1/2 teaspoon tarragon

Dash ground black pepper

4 skinless boneless chicken breasts

In medium bowl, combine first 5 ingredients; mix well. Add chicken breasts, coating well with mixture, cover, and refrigerate for 3 to 12 hours, turning chicken frequently.

Grill on outdoor grill or under broiler for 5 minutes. Turn chicken over and grill an additional 5 to 7 minutes or until chicken is no longer pink inside. Garnish with grilled orange slices, if desired. Yield: 4 servings.

BANANA BREAD PUDDING

6 Slices whole wheat bread, torn into big cubes

3 Eggs

3 Ripe bananas, mashed

1 ts Ground cinnamon

2 c Warm water

14 oz Can sweetened condensed milk

1/4 c Flaked or shredded coconut

2 tb Margarine or butter, melted

2 tb Vanilla extract

1/2 ts Salt

1/2 c Chopped pecans

Rum Sauce:

1/4 c Butter

3/4 c Brown sugar, firmly packed

1/2 c Cream

2 tb Rum or 1 ts rum flavoring

Preheat oven to 350 degrees. Place bread cubes in a greased 9-inch baking pan. In a large bowl, beat together eggs, banana and cinnamon. Add remaining ingredients, except chopped pecans and Rum Sauce. Pour mixture evenly over bread, moistening

completely. Sprinkle pecans on top. Bake 45 to 50 minutes or until knife comes out clean. Cool. Serve warm with Rum Sauce.

Rum Sauce: In a sauce, melt butter; add brown sugar and cream. Boil rapidly 8 to 10 minutes; add rum or rum flavoring. Serve warm. Makes about 1 cup.

BARBEQUED MEATBALLS

3 lbs. ground beef

1-13 oz. can of evaporated milk

2 c. uncooked quick oatmeal

2 eggs

1/4 c. chopped onion

1/2 tsp. garlic powder

2 tsps. salt

1/2 tsp. pepper

2 tsps. chili powder

Sauce

2 c. ketchup

1 c. brown sugar

2 T. liquid smoke

1/2 tsp. garlic powder

1/4 c. chopped onion

Mix meatball ingredients. Shape into balls and place in baking dish. Stir barbeque sauce ingredients until well-dissolved. Pour over meatballs and bake at 350 degrees for 1 hour.

CHICKEN FRIED STEAK

Beef cutlets, or any type of steak that has been tenderized

flour(approximately 2 cups for 4-6 steaks)

2 tsp season salt

1 tsp pepper

2 tsp onion powder*

2 tsp garlic powder*

1 tablespoon dried oregano*

1 tablespoon dried basil*

1 tablespoon dried parsley*

2 beaten eggs

2 cups milk

oil for frying

Combine flour(amounts depend on how many steaks you are frying, trial and error) and all seasonings. Put in plastic bag, such as freezer bag(throw away kind, as you will be throwing it away). In a medium size bowl, beat eggs and add milk. Add a bit more of season salt into the milk/egg mixture. Heat oil(about an inch to inch and a half in frying pan) to low-medium(must be hot when you add the steaks). Dip steaks into egg/milk mixture, and then put in plastic bag with flour. Close top of bag and shake until well

coated.(I double-coat my chicken fried steaks. If you want to, repeat above step again.) Then place the steak gently in the hot oil. Fry until golden brown, turning to brown both sides. Serve with county gravy mix packet. These make good sandwiches for lunch the next day with lettuce, tomato, and mayo.

*These seasonings are my own additions. Traditional CFS will use only salt and pepper,

CHICKEN MARSALA

Makes 4 servings

4 skinless, boneless chicken breast halves

1/4 cup all-purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

4 tablespoons olive oil

4 tablespoons butter

1 cup fresh sliced mushrooms

1/2 cup Marsala wine

1/4 cup cooking sherry

1. Pound chicken breasts until flat and thin. Set aside.

2. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat

chicken pieces in flour mixture.

3. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer for 10 minutes, turning chicken pieces once. Makes 4 servings

CHILIS LETTUCE WRAPS

Chili's take on the appetizer made popular at P. F. Chang's got diners across the country wrapping lettuce around chopped chicken. Now you can clone Chili's entree version of the Asian tacos along with the mega-addictive sesame-ginger and peanut dipping sauces at home. After you make the sauces and prepare the chicken, assemble the wraps by arranging some of sliced chicken into the center of a leaf of butter lettuce, sprinkle on some shredded carrot, perhaps a few crunchy bean threads, add a little dipping sauce and open wide.

From Top Secret Recipes:

Stir Fry Sauce

1/4 cup water

1 teaspoon arrowroot

1/3 cup soy sauce

1/4 cup granulated sugar

1/4 cup white vinegar

1 tablespoon dried chives

1 tablespoon vegetable oil

2 teaspoons sesame seeds

1 teaspoon red pepper flakes

1 teaspoon chili oil

1 teaspoon peanut butter

1/2 teaspoon finely minced ginger

Sesame-Ginger Dipping Sauce

1/4 cup water

3/4 teaspoon arrowroot

1/3 cup granulated sugar

1/3 cup white vinegar

1/4 cup soy sauce

1 teaspoon finely minced ginger

1 teaspoon vegetable oil

1/2 teaspoon sesame seeds

1/4 teaspoon garlic powder

dash red pepper flakes

dash parsley

Peanut Dipping Sauce

1/2 cup peanut butter

1/3 cup water

2 tablespoons white vinegar

1/2 teaspoon finely minced ginger

1/8 teaspoon crushed red pepper

1/4 cup granulated sugar

1/4 teaspoon garlic powder

1/2 teaspoon chili oil

1/2 teaspoon vegetable oil

1 tablespoon brown sugar

1 tablespoons vegetable oil

4 chicken breast fillets

4 green onions

1/4 cup minced water chestnuts

1/4 cup sliced almonds

1 head butter lettuce

Garnish

fried bean threads*

shredded carrots

1. To prepare the stir fry sauce, combine the water and arrowroot in a small bowl and stir until arrowroot is dissolve. Add this solution to the other stir fry sauce ingredients in a small saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 5 to 6 minutes, or until thick.

2. To make the sesame-ginger dipping sauce combine the water and arrowroot in a small bowl and mix until arrowroot is dissolved. Combine this solution with the other dipping sauce ingredients in small saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.

3. Combine all ingredients for the peanut dipping sauce in a small saucepan over medium/low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.

4. To prepare the chicken heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook the chicken breasts until done -- 3 to 5 minutes per side -- turning every couple of minutes. You can tell when the chicken is done by pressing down on the middle of each chicken breast. It should be firm.

5. Remove the cooked chicken breast to a cutting board and slice it into strips with a sharp knife. Keep the pan hot. Load the chicken back into the same pan over medium/high heat, and add the water chestnuts. Heat for 1 minute.

6. Add 5 tablespoons of the stir fry sauce to the chicken and heat for 2 minutes, stirring often. The sauce should be bubbling.

7. Add the slice green onions and stir. The chicken is done.

8. Prepare each serving plate with a bed of bean threads. Spoon one-fourth of the chicken onto the bean threads. Sprinkle the chicken with about a tablespoon of sliced almonds. Add three leaves of butter lettuce to the plate, along with a garnish of shredded carrots. Repeat for the remaining servings. Serve with the sesame-ginger dipping sauce and peanut dipping sauce on the side. (http://www.topsecretrecipes.com)

Makes 4 servings.

* Bean threads can be found in the Asian food section of your supermarket. Before using as a garnish the threads must be flash-fried in a skillet in 2 inches of hot vegetable oil. When the threads float to the top remove them to a towel to drain.

CHOCOLATE CHERRY MUFFINS

(Makes 12 muffins)

2 cups unbleached flour

1 tablespoon baking powder

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

2 eggs

1 cup Almond Breeze (original or vanilla flavor)

1 cup brown sugar

1 stick ( 1/2 cup) butter, melted

3/4 cup canned dark cherries or maraschino cherries, halved

Preheat oven to 400 degrees.

Mix dry ingredients together in a bowl and set aside.

In a separate bowl, mix together eggs, Almond Breeze, sugar and butter until smooth.

Add dry ingredients and mix until incorporated, then fold in the cherries. Do not overmix.

Place in buttered muffin tins or cupcake papers inside muffin tin. Pour into cups in twelve equal portions and bake at 400 degrees for 15 minutes, or until toothpick comes out dry upon testing.

CHOCOLATE CHIP COOKIES BY GLADYS

3/4 lb. butter or margarine

3/4 c. Crisco oil or corn oil

1 1/2 c. packed brown sugar

2 c. granulated sugar

2 eggs

1 1/2 t. baking soda

3/4 t. baking powder

1/4 t. salt

1 1/2 t. vanilla

4 c. flour

7 oz. pkg. flaked coconut

12 oz. pkg. semi-sweet chocolate chips

6 oz. pkg. broken pecans

Combine as listed and shape into 2 inch balls 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 15 minutes. Transfer at once from baking sheets to paper toweling to cool. Makes 4 dozen. These freeze well either before or after baking.

CHOCOLATE LOVERS SMOOTHIE

(Makes one serving)

6 ounces of Almond Breeze chocolate flavor

1/2 banana

1 tablespoon protein powder

2 tablespoons almonds or walnuts

1 teaspoon unsweetened cocoa powder

1 tablespoon honey or pure maple syrup

3 ice cubes

Frozen yogurt for garnish

Place all ingredients in a blender and blend on high speed until smooth. Serve chilled and garnish with low fat whipped topping if desired for a festive touch.

COLA ROAST

Any kind of roast

Pkg. of onion soup mix

can of cola (not diet)

sprinkle salt and pepper on top of roast

Place roast in pot; cover with soup mix. Spill cola all over it. Sprinkle salt and pepper.

Cook on low for 10 - 12 hours, until it is very tender. It'll be the best tasting roast you've ever had! The sugar in the cola breaks down the fibers, and tenderizes the meat! Pour

the juices over the sliced meat, tasty, I serve this with mashed potatoes and carrots.

COWBOY BOOT CAKE

1 package (18-1/4 ounces) cake mix of your choice

1 package (8 ounces) cream cheese, softened

2 tablespoons butter, softened

1 tablespoon milk

1 teaspoon vanilla extract

5 cups confectioners' sugar

Food coloring of your choice

Skittles bite-size candies

Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper; grease the paper. Prepare and bake cake according to package directions, using prepared pan. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Wrap and freeze overnight. Cover a 20-in. x 15-in. board with gift wrap or foil. Level cake top. To make boot, beginning from a short side, cut a 2-in.-wide strip. Cut strip into two pieces, one 5-1/2in. x 2in. and one 2-1/2in. x 2in. Cut a 10-in. x 2-1/2-in. strip from the large rectangle. To assemble base of boot, center the 10-in. x 2-1/2in. piece widthwise on board 5 in. from bottom. Place remaining large rectangle on the right side, forming a backward L. Place the 2-1/2-in. x 2-in. piece under the long strip, forming the heel, and place remaining strip on the other side, forming the sole. Using a serrated knife, round corners of boot toe, sole, heel and top. For frosting, in a mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Gradually beat in sugar. Set aside 1 cup. Spread remaining frosting over top and sides of cake. Tint reserved frosting desired color (the picture shows brown). Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill bag with tinted frosting. Outline boot shape along bottom and top edges of cake. Fill in heel and toe on cake top, smoothing with a metal icing spatula. With remaining frosting and Skittles,

decorate boot as desired. Yield: 16-20 servings.

Editor's Note: Measurements don't add up to 13x9 inches because cake may

shrink slightly when it's baked.

CRANBERRY APPLE COBBLER

1/3 c Butter

2 1/2 c Bisquick

1 c Sugar

1 1/2 c Milk

1 c Whole berry cranberry sauce

1 c Chunky applesauce

1 Apple, cored & thinly sliced

Heat oven to 350F. Heat butter in 9 x 13 pan in oven until melted. Mix Bisquick, sugar and milk with wire whisk until smooth. Pour batter evenly into pan. Mix cranberry sauce and applesauce. Spoon evenly over batter. Place apple slices on sauce.

Bake 50 to 60 minutes or until golden brown. Serve warm with whipped cream or rum raisin or vanilla ice cream, if desired.

CREAMY CHICKEN BAKED POTATOES

5 ounces chunk white chicken in water -- drained

1/2 cup sour cream

1/4 cup mayonnaise

2 teaspoons milk

1/4 teaspoon seasoned salt

1/8 teaspoon salt

1/8 teaspoon ground black pepper

2 baked potatoes -- hot

Combine everything but potatoes in small saucepan and heat through on low.

Cut hot potatoes lengthwise and open. Spoon chicken mixture on top. Serve

immediately. Yield: 2 servings.

CROCK POT STUFFING

1 cup butter or margarine

2 cups chopped onion

2 cups chopped celery

1/4 cup parsley sprigs

2 four oz cans sliced mushrooms, drained

12 to 13 cups slightly dry bread cubes (I use the crouton looking cubes you can buy) a

1 teaspoon poultry seasoning (I don't use this as a vegetarian but you can)

1 1/2 teaspoons salt

1 1/2 teaspoons sage

1 teaspoon thyme

1/2 teaspoon pepper

2 to 2 1/2 cups chicken broth or turkey broth and diced giblets (giblets optional)

2 eggs, beaten

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large bowl. Add seasonings and toss well. Pour in enough broth to moisten, add beaten eggs and mix together well. Pack lightly into crockpot. cover and cook on High 45 minutes and then reduce to Low for 4 to 8 hours.

DIJON PASTA SALAD

1 lb Rotini, tricolor

2/3 c Oil

2 T Cider vinegar

2 ts Mustard, Dijon

2/3 c Mayonnaise

2 lg Celery stalk; chopped

6 sl Bacon, thick; cooked/chopped

2 Egg; hard-cooked & chopped

2 Scallion; chopped

1/2 ts Salt

Paprika; (opt)

Cook pasta in boiling water just until done, usually 11 to 13 minutes. Drain and refresh under cold running water. In a large bowl, whisk together oil, vinegar, mustard and

mayonnaise. Add pasta and all other ingredients to dressing, mix carefully, and taste for seasoning. Chill thoroughly before serving

DIRTY RICE II

(This MUST be served with TABASCO sauce. Meaning REAL Tabasco sauce.)

1/2 lb ground pork

1/2 lb scrapple (or ground chicken livers)

1/2 lb LEAN ground beef

1 LARGE onion (diced, fine)

2 tablespoons ground GARLIC (yum!---or MORE)

1/2 tablespoon Cayenne pepper (or more!)

dash of oregano

2 celery stalks, chopped fine

1/2 green pepper, chopped fine

Be brave: CREATE at this moment in space and time!

2 to 3 cups RICE (Uncle Ben's is best)

Water (ratio: 2:1 rice) 2 parts water, one part rice

(3 cups rice, 6 cups water---or, (even better)---CHICKEN BROTH!

Cook everything (excluding rice and water) in an oven-ready pot on top of the stove, meaning a pot that can be placed in the oven. The pork, scrapple, and ground beef will eventually produce a yucky "paste" of meat-stuff and seasoning, requiring DRAINING of the fat and subsequent juices. (This will take 30 to 45 minutes.)

Add the raw rice and liquid mixture to the above mess. Place in 225-degree (SLOW) oven until rice is completely cooked and ALL liquid is absorbed. This should take SEVERAL hours!

When everything is DRY, you're done. Serve with REAL Tabasco sauce.

This stuff FREEZES extremely well!

DUMP CAKE

Lightly grease a 9 x 13-inch pan.

Dump in a large (15-16 oz) can of crushed pineapple. Spread evenly in pan.

Spoon in a can of cherry pie filling over the crushed pineapple.

Dump in a can of flaked coconut evenly as you can over pineapple and cherry

pie filling.

Dump a box of yellow cake mix (dry, as straight from the box) over all.

Pour 1/2 cup melted butter or margarine over top of cake mix.

Sprinkle top with chopped nuts.

Bake at 350º F until browned on top, about 40-45 minutes. Great when eaten

warm and covered with Cool Whip...or cold for breakfast...or before going to

bed.

(If you don't mind having to wash one dish, I prefer to mix the cake mix and butter, using a pastry blender and then dump over the coconut. The butter "pools" when it is melted and then poured on. It is better mixed.)

EASY SNACKS

Makeover makes eating hassle-free

By NANCY FELDMAN

THE MODESTO BEE

(Published: Wednesday, February 07, 2001)

"Expecting busy family members to stop and peel a carrot (for a snack) is unrealistic," says Janice Baranowski, a research dietitian with the Children's Nutrition Research Center (CNRC) at Baylor College of Medicine's Behavioral Nutrition section.

"Snacks need to be quick, easy-to-find and easy-to-eat."

To help improve your family's diet, try the following kitchen "makeover" tips. A good way to start is to choose one new "makeover" tip each week and see whether or not it works for your family. For example:

THINK SMALL: Individual portions are most attractive to the "eat-it-now" crowd. Stock up on "grab-and-go" bottles of low-fat milk and water, boxes of 100 percent fruit juice, easy-to-eat "tubes" of yogurt, low-fat string cheese, and snack bags of mini carrots and a favorite low-fat dip.

Pack pantry shelves with mini boxes of raisins. Re-portion packages of whole-wheat crackers into easy-to-grab snack bags.

REMEMBER, EASY DOES IT: No-fuss "salad in a bag," easy-to-thaw frozen poultry pieces, grated low-fat cheese, and canned and frozen vegetables cut meal prep time.

For quick quesadillas, casseroles and soups, cook extra chicken breasts and whole grains, rice and beans. Freeze in easy-to-thaw portions.

BE OBVIOUS: Keep easy-to-eat fresh fruit in a bowl on the kitchen counter and snack-size portions of frozen grapes in front of high-fat freezer snacks.

Keep pre-cut fruits, ready-to-eat vegetables and a small bowl of favorite low-fat dip on a "front and center" shelf in the refrigerator.

SMALL CHANGES ADD UP: Switch to 100 percent fruit juice, 100 percent whole-grain bread and ready-to-eat cereals, soft or liquid margarine, and low-fat or fat-free milk and dairy products.

Add nuts, seeds or fruit to salads. Serve more fish, poultry, and leaner cuts of meat and meals that give center stage to beans, vegetables, and grains.

DOWNSIZE TREATS: Help your family by buying smaller packages and limiting snack sizes.

ADVERTISE: Develop "in-house promotions," such as a chart that allows each family member to track the number of fruit, vegetable and whole-grain servings they eat each day.

Establish a non-food reward system and mark daily progress with stamps or stickers.

EGG NOODLE SLAW

16 ounces egg noodles -- medium, uncooked

6 cups cabbage -- finely shredded

1 cup celery -- finely sliced

1 cup cucumber -- finely sliced

1 cup grated Cheddar cheese

1 cup plain yogurt

1/4 cup salad oil

2 tablespoons white vinegar

2 teaspoons sugar

2 teaspoons seasoned salt

1/2 teaspoon dry mustard

1/4 teaspoon ground black pepper

Paprika

Prepare noodles according to package directions; rinse and drain in cold water. In a large bowl, combine noodles, cabbage, celery, cucumber, and cheese. Blend yogurt, oil, vinegar, sugar, salt, mustard, and pepper. Gently toss into noodle mixture. Cover and chill. Sprinkle generously with paprika. Yield: 10 servings.

FIESTA BEEF AND BEAN BAKE

1 pound lean ground beef

28 ounces baked beans

1/2 cup chopped onion

1/2 cup chopped green bell pepper -- (optional)

1/2 cup mild picante sauce

1/2 cup tortilla chips -- coarsely crushed

1/2 cup shredded Cheddar cheese

In skillet, cook ground beef, onion, and green pepper until meat is browned; drain.

Stir in baked beans and picante sauce. Spoon meat mixture into a 1-1/2-quart casserole dish. Top with tortilla chips.

Bake at 350 degrees F. for 25 minutes. Sprinkle with cheese. Continue baking for 5 minutes more or until cheese melts. Yield: 6 servings.

FIESTA RICE AND CORN SALAD

From Feed Your Soul

2 cups cooked white or brown rice

1/4 cup red onion, finely chopped

1 1/2 cups cooked pinto, red or kidney beans

2 cups corn

1 cup ripe tomato, diced

1/4 medium jicama, peeled and diced (about 1 cup)

1/2 medium green bell pepper, minced

1/2 cup sliced black olives

1/2 cup Homemade or bottled vinaigrette dressing

Mix all ingredients except dressing in large bowl. Add dressing. Marinate at least 1 hour before serving. Garnish with Pepitas and/or sunflower seeds. About 6 1/2 cups, 4-6 servings.

Note: If you can't locate jicama (try a Hispanic market), substitute sliced radishes

FILLET OF BEEF WITH RED PEPPER BUTTER

1/3 cup butter -- softened

1/4 cup red bell pepper -- finely chopped

3/4 teaspoon seasoned salt

1/4 teaspoon ground red pepper

12 ounces beef tenderloin steaks -- 2 steaks, 2-1/2 inches thick

Combine first 4 ingredients, stirring well. Shape into 4 (2-inch) rounds on a waxed paper-lined baking sheet; cover and chill 1 hour or until firm.

Place beef tenderloin steaks on a rack in broiler pan.

Broil 5-1/2 inches from heat (with door partially opened) 6 minutes. Turn steaks over, and top each with a butter round.

Broil 6 to 7 additional minutes or until a meat thermometer registers 145 degrees F. (rare), 160 degrees F. (medium), or to desired degree of doneness. Turn steaks over and transfer to a serving platter; top with remaining butter rounds. Yield: 2 servings.

GENUINE SICILIAN FAMILY SAUCE

For the sauce:

3 28oz cans crushed tomatos

2 12oz cans tomato paste

3 8oz cans tomato sauce

4 large onions, peeled and cut up

6-8 cloves garlic, minced

4 tbs olive oil

8-10 links sweet Italian sausage

1 1/2 lb beef chunks

1/2 cup wine(CK Mondavi Fortissimo)

salt&pepper

1 tsp dried basil

1 tsp dried parsley

1 tsp oregano

dash cinnamon

1 tsp sugar

meatball recipe to follow

The sauce pot is to always stay on low heat.

In a large heavy pot, saute onions, garlic and 2 links sausage, when onions start to become translucent, add tomato paste, keep stirring for a minute or two, then add the crushed tomatoes and sauce, and the spices. The remaining meats should be browned in a frying pan, then added to the pot.

Meatball Recipe:

2 lbs ground beef

4 slices wet white bread

1/2 cup grated Romano cheese

2 eggs

salt & pepper to taste

dash parsley flakes

Mix all ingredients together and make meatballs the size of golf balls and brown in frying pan and added to sauce in the last 90 minutes of cooking or they will absorb all the sauce. The sauce should cook at least 4-5 hours, on a low light, stirring occasionally.

Cook up your favorite variety of macaroni and enjoy. Just add some grated Romano cheese to your plate.

GOLDEN CARROT COOKIES

1 c. shortening (part butter or margarine)

3/4 c. sugar

2 eggs

1 c. mashed cooked carrots

2 c. flour

2 tsp. baking powder

1/2 tsp. salt

3/4 c. shredded coconut

Heat oven to 400º. Mix shortening, sugar, eggs and carrots. Blend in flour, baking powder and salt into shortening mixture. Mix in coconut. Drop dough by teaspoonfuls about 2" apart on lightly greased baking sheet. Bake 8 to 10 minutes, or until no imprint remains when touched lightly. Frost cooled cookies with Orange Butter Icing. Makes 4 dozen cookies.

Orange Butter Icing

2-1/2 tbsp. soft butter

1-1/2 c. sifted confectioners' sugar

1-1/2 tbsp. orange juice

2 tsp. grated orange rind

Blend butter and sugar together. Stir in orange juice and orange rind until smooth.

GOURMET BUTTERMILK PANCAKE and WAFFLE MIX

8 cups Flour

2 cups Whole Wheat Flour

1 1/2 cups Buckwheat Flour

1 cup Corn Flour

1/2 cup Cornmeal -- stone ground

1/2 cup Oatmeal, instant -- powder in blender

2 cups Buttermilk Powder

5 tablespoons Baking Powder

2 tablespoons Baking Soda

1/4 cup Vanilla Powder -- (see below)

1 1/4 cups Sugar

3 tablespoons Salt

2 tablespoons Malt Powder -- optional

In an extra large bowl, using a strong wire whisk, blend flour, buckwheat, corn, whole wheat flour, cornmeal, ground oatmeal, baking powder, baking soda, vanilla powder, sugar, salt and malt. Place mix into four 1 quart jars (you may need to tap the bottoms to get it all to fit) and store in a cool, dry place for up to one year. Note: Whole wheat flour can go rancid if it gets too warm, so it may be a good idea to refrigerate this mix if you do not have a very cool cellar to store it in.

To make pancakes or waffles:

1 cup Gourmet Pancake & Waffle Mix

1 Egg

1/2 - 2/3 cup Water

2 Tbsp. Vegetable Oil

In a medium bowl, stir pancake mix with water, egg and vegetable oil. Add more water, if necessary, to make a medium thickness batter. If using as waffle batter, double recipe and follow manufacturer's directions. Make pancakes in usual fashion.

**If not using dry vanilla or vanilla powder, add 1 tsp. vanilla with wet ingredients. To use as a gift, decorate jar and attach instructions written on a recipe card. Be sure to include instructions to refrigerate mix until it is used.

GREAT CHICKEN

1 roasting chicken

1/4 cup veg. oil

1 TBsp. Lemon Pepper

1 tsp. salt

1/2 tsp. onion powder

1/4 tsp. poultry seasoning

1/4 tsp. paprika

1/8 tsp. celery salt

1/8 tsp. garlic salt

Mix above ingredients together. Rub mixture inside and outside of chicken. Bake at 350 degrees for 1 hour or until chicken is done.

GREEN ONION-SESAME BISCUITS

2 cups all-purpose flour

3 large green onions -- thinly sliced

1 tablespoon baking powder

2 cloves garlic -- pressed

1 teaspoon salt

1 cup whipping cream -- or more if necessary

1/2 teaspoon dark sesame oil

1 egg -- beaten to blend

Sesame seeds

Preheat oven to 375 degrees F. Mix first 5 ingredients in large bowl. Combine 1 cup cream and sesame oil in small bowl. Mix into dry ingredients. Add enough additional cream if necessary by tablespoons to bind dough. Knead 30 seconds. Flatten dough into 1/2-inch-thick round. Cut out biscuits using a 2-1/2-inch-diameter cookie cutter dipped into flour. Gather scraps and reform into round. Cut out additional biscuits. Transfer to baking sheet. Brush with beaten egg. Top with sesame seeds. Bake until biscuits rise and tops are brown, about 35 minutes. Cool slightly. Yield: 10 biscuits

GRILLED PASTA SALAD

4 Zucchini and/or yellow squash, sliced

1 Spanish onion, cut into large chunks

1 pk Lipton Recipe Secrets Italian Herb with Tomato Soup Mix

1/4 c Olive or vegetable oil

8 oz Uncooked penne, cooked and drained

3/4 c Diced roasted red peppers

1/4 c Red wine vinegar, apple cider vinegar or white vinegar

On broiler pan, arrange zucchini and onion. Brush with Italian Herb with Tomato Soup Mix blended with oil. Grill or broil 5 minutes or until golden and crisp-tender. In bowl, toss cooked pasta, vegetables, roasted peppers and vinegar. Serve warm or at room temperature. Makes about 4 main dish or 8 side dish servings.

HAM AND POTATO CASSEROLE

1 cup cubed ham

2lbs Southern Style frozen potatoes

can of Campbells Cream Of Chicken Soup

1/2 cup melted butter

2 cups sour cream

1/3 cup green onions

Topping

1 cup crushed Ritz Crackers

1/4 cup melted butter

Partially thaw out your potatoes then mix all the ingredients together in a large bowl. Put in a baking dish. Mix the crackers with the melted butter and top the mixture. Bake in a 350 oven for 1 hour. Okay to add more ham...

HONEY MUSTARD POTATOES

4 large Potatoes -- about 2 pounds

1/2 cup Dijon Mustard

1/4 cup Honey

1/2 teaspoon Thyme -- dried, crushed

Salt -- to taste

Pepper -- to taste

Peel potatoes and cut each into several small pieces. Cover potatoes with salted water in large saucepan and bring to a boil over medium-high heat. Cook potatoes 10 - 15 minutes or until just tender. Drain and set aside. Combine mustard, honey and thyme in a mixing bowl, then mix potatoes with honey-thyme mustard, tossing lightly until evenly coated. Arrange potatoes on a baking sheet prepared with nonstick cooking spray. Sprinkle potatoes with salt and pepper to taste. Bake at 375 degrees F for 20 minutes or until potatoes begin to brown around edges.

I HATE SPINACH

2-10oz packages frozen chopped spinach

1-8oz package cream cheese, softened

1 stick of butter, melted

1 cup herb stuffing mix (I use seasoned bread crumbs)

Cook spinach according to directions on package (microwave is fine). Drain well. Mix spinach, cream cheese and half the melted butter until the cream cheese is completely blended with the spinach. Salt and pepper to taste. Place in 1-quart greased casserole dish. Mix stuffing/bread crumbs and remaining butter. Spread on top of spinach

mixture. Bake at 350 degrees fore 30 minutes. Yield: 4 servings. Can be prepared ahead of time and baked just before serving.

IRISH POTATO CASSEROLE

8-10 red potatoes, diced

1/2 onion

2 stalks celery

1/2 green pepper

1/2 cup butter or margarine

1 10 3/4 ounce can cream of chicken soup

1/2 cup milk

1/2 pound shredded cheddar cheese

1/2 small jar diced pimento

Boil potatoes until tender; drain, and place in a casserole large enough to hold them below the rim. Finely chop onion, celery and bell pepper. In a skillet, melt butter and saute vegetables until onion is transparent. Transfer to a medium pot and add soup and milk; bring to a boil, stirring occasionally. Add cheese and heat, stirring just until cheese is melted. Stir in diced pimento. Pour sauce over diced potatoes. Bake immediately at 350 F for 20-25 minutes, or prepare ahead and bake chilled casserole for 40-45 minutes.

Note: We tried it with cream of chicken with mushrooms soup once and that turned out great, so that's what we now use. A friend tried it with cream of chicken with herbs soup and that is her favorite--there's room to experiment here!

ITALIAN LENTIL SOUP

(Makes 5 main-dish servings)

2 medium carrots

1 stalk celery, sliced

1 small onion, chopped

1 tablespoon olive oil

5 cups water

1/2 of a small head cabbage, cored and cut into 1-inch pieces

1 cup dry lentils, rinsed and drained

1 cup tomato puree

11/2 teaspoons sugar

11/2 teaspoons salt

1/2 teaspoon dried oregano, crushed

1/4 teaspoon pepper

In a large saucepan cook carrots, celery and onion in hot olive oil about 5 minutes or until crisp-tender.

Stir in water, cabbage, lentils, tomato puree, sugar, salt, oregano and pepper. Bring to boil, reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls.

JAPANESE FRIED CHICKEN

2 pounds chicken pieces -- (wings, legs, and thighs)

1 cup teriyaki sauce

1/2 cup flour -- for dredging

Salt

1 teaspoon freshly ground black pepper

1/2 cup canola oil

Place chicken in a shallow microwave-safe container. Pour the teriyaki sauce

over the chicken. If you have time, marinate, turning once or twice, for

about 30 minutes. Microwave on high for 3 minutes.

Combine the flour, salt, and pepper in a plastic container with a lid. Add

the chicken, cover, and shake to coat thoroughly.

Heat oil in a nonstick frying pan over high heat. Add the chicken pieces and

cook, turning frequently, until brown and crisp, 8 to 10 minutes or until

done. Drain on paper towels. Yield: about 4 servings.

KENTUCKY BUTTER CAKE

(Serves 12)

1 cup butter

2 cups sugar

1 cup buttermilk or sour milk

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

Butter sauce:

1 cup sugar

1/4 cup water

1/2 cup butter

1 tablespoon vanilla or rum

In a large mixing bowl, cream butter. Gradually add sugar. In a small bowl, combine buttermilk or sour milk and vanilla. In another bowl, sift together flour, baking powder, salt and baking soda. Add buttermilk mixture alternating with dry ingredients to butter mixture. Combine well.

Turn into a greased and floured tube pan and bake at 325 degrees for 1 hour.

For butter sauce: Mix sugar, water and butter in a small saucepan and heat until butter melts but do not boil. Add vanilla or rum.

When cake is done, prick the top with a fork while it is still hot and slowly pour the butter sauce over the cake. Serve warm.

KUGEL

4 oz uncooked wide egg noodles

8 oz cream cream cheese, softened (cottage cheese may be substituted)

1 stick butter, softened (not margarine)

1/2 cup sugar

8 oz dairy sour cream (not No-Fat sour cream)

4 large eggs

8 oz crushed pineapple with the juice

Nuts for topping (walnuts or pecans), optional

1/2 cup cornflakes, crushed, for the topping

Cinnamon-sugar for the topping (1/4 tsp cinnamon and 2 T sugar mixed)

Cook noodles according to package directions. Drain noodles. Mix first 6 ingredients until incorporated. This mixture will be "soupy". Do not mix in the cinnamon-sugar, cornflakes or the nuts,...they are for the final topping. Preheat your oven to 350 degrees F. Place in a 8 X 8 or 9 X 9 baking dish. Sprinkle cornflakes, cinnamon-sugar and nuts, if desired, on top. Bake for 45-50 minutes at 350 degrees. Do not overcook.

MAC AND CHEESE VARIATIONS

CHEESY CHILI MAC

2 boxes macaroni & cheese, prepared according to pkg. directions

1 can (15 oz) bean-less chili

1 can (15 oz) corn, drained

1 jar salsa (11.5 oz )

1 C shredded cheddar

Stir chili, corn & salsa into prepared mac & cheese on stove top. Heat through. Sprinkle w/ grated cheese before serving. Serve hot.

casserole:

Prepare mac & cheese according to box directions. Stir in a little pepper,

a sprinkling of dry mustard, and a can of tuna -drained (if you have

Parmesan cheese ala Kraft in the can - sprinkle in, too). Place in a

casserole dish & top with breadcrumbs. Bake at 350 for 10-15 min. (I grew

up on this one)

Mac N' Veggies:

Prepare mac n' cheese according to box directions. Prepare 1/2 package of

frozen veggies (peppers & onions or oriental veggies work really well as do

just plain ol' frozen broccoli). Add veggies to mac n' cheese along with a

splash (sorry, I'm not accurate with measurements) of soy sauce.

Mexacali Mac:

Prepare mac n'cheese according to box directions, brown hamburger meat

(about 1 1/2 fists worth) in frying pan with 1/2 package taco seasoning,

drain & mix into mac n' cheese. Place in casserole dish. Chop up 1/4 cup

jalapenos & sprinkle on top (if fresh tomato is available, dice some & also

add on top). Sprinkle either shredded cheddar cheese on top or place

American cheese slices on top. Crumble tortilla chips & sprinkle on top.

Bake at 350 approx. 10 -15 minutes (or until cheese is bubbly).

My favorite Mac:

Prepare mac & cheese according to directions on box. Mix in approx. 2

tablespoons (I usually end up adding more) Worcestershire sauce. Cook

boneless skinless chicken fingers (you can usually get a package of these

for about $2.00 in the poultry section of your grocer) in covered skillet

with 1/2 cup water (or white wine if you have it), oregano to taste, parsley

(dried is fine, too), some diced onion & a dash Worcestershire sauce. Place

mac&cheese in bowl, place chicken fingers on top. (I usually also make a

side of broccoli) & viola (*it's the Worcestershire sauce that makes this

one - sometimes I just have mac n' Worcestershire sauce).

Summertime Mac:

Prepare macaroni from box (save dried cheese packet or creamy cheese for use

in another recipe). Dice fresh veggies (you know the ones you get from

people trying to give away tomatoes, zucchini, etc.) & chopped red onion &

saute with oregano & parsley (I just use either a little water, wine, or

cooking spray - not butter, although this tastes very good). Place on top

of cooked macaroni, sprinkle with a little red wine vinegar, & sprinkle with

either Parmesan cheese, jack, or Muenster cheese. yummmmmm.........

*to make in autumn, steam squash, saute sliced mushrooms in either a little

butter & garlic, or wine & place on top of cooked macaroni with Parmesan

cheese, jack, or Muenster cheese - equally good.

Cheesy chicken Mac:

Make macaroni from box. Toss into macaroni 1 can diced tomatoes & sprinkle

of oregano. If you have powdered cheese mac n cheese (it helps to use 2

packets): mix into 1 can canned chicken & 2 tsp. either miracle whip or

plain yogurt. I take a big lettuce leaf & place a serving of macaroni on &

then a scoop of chicken on top OR take boneless skinless chicken fingers &

coat in cheese powder & 1 tsp yogurt mixture, cook in skillet with chopped

onion & a little butter

place on top of macaroni & serve.

If you have creamy cheese instead of powder I imagine you could just mix in

the chicken - I usually get the powdered mac n cheese version.

Barbecue Mac & Cheese

1 box mac & cheese

cooked ground beef

green pepper

1/2 c. barbecue sauce

Cook macaroni & cheese as directed. Add remaining ingredients. Heat

through.

Beef & Mushroom Mac & Cheese

1 Box Macaroni and Cheese

1 can Cream of Mushroom soup

1 pound ground beef

Shredded Cheddar cheese.

Cook the macaroni and cheese according to package directions, add shredded

cheddar cheese (I use 1/2 cup) Brown the ground beef and drain. After

mixing the macaroni and cheese, add the ground beef and the mushroom soup

and mix well.

Cheesy Chili Mac II

2 boxes macaroni and cheese

1 can chili

1 can corn -- drained

1 jar salsa -- 11.5oz can

1 cup cheddar cheese -- shredded

Prepare macaroni and cheese as directed. Stir in chili, corn and salsa;

heat through. Sprinkle servings with cheese, garnish with tomato and

cilantro.

Chicken and Broccoli Macaroni & Cheese

1 box macaroni & cheese

cooked/diced chicken

broccoli

2 t. mustard

Cook macaroni & cheese as directed. Add remaining ingredients. Heat

through.

Chicken Mac & Cheese

1 box mac & cheese

chicken -- cooked/diced

1 can stewed tomatoes

1/3 c. green pepper

Cook macaroni & cheese as directed. Add remaining ingredients. Heat

through.

Ground Beef Mac & Cheese

1 box mac & cheese

cooked ground beef

1 can stewed tomatoes

1 t. chili powder

Cook macaroni & cheese as directed. Add remaining ingredients. Heat

through

Ham Mac & Cheese

1 box mac & cheese

ham

peas

1 t. mustard

Cook macaroni & cheese as directed. Add remaining ingredients. Heat

through.

Italian Mac Recipe

2 boxes Mac & Cheese

1 lb hamburger

1 small onion diced

1/2 green pepper diced

1 can spaghetti sauce -- (16 oz)

1 package mozzarella -- (2 cups)

Make mac & cheese according to package directions. Brown hamburger, onion, and

pepper. Drain and add spaghetti sauce. In a 9x13 baking dish layer hamburger mixture, then mac &cheese, then mozzarella. (I use a 1 cup measuring cup and spread it out evenly). End layers with a cheese layer. Everything is already cooked so bake at 350 until cheese is as melted or browned as your family prefers. Serve with Salad (or we do green beans).

MICROWAVE FUDGE

This is WAY too easy to make:

Put 3 cups (18oz pkg) Semi-sweet chocolate chips in microwave safe casserole or bowl. Pour can of condensed milk over top. Microwave for 1 minute, stir. Repeat until chips are completely melted (depends on microwave -- mine takes 2.5 minutes total) Optional, stir in half jar of marshmallow creme. Add 1 tsp. vanilla. Pour into buttered 8"x8" pan. Cool in refrigerator 1 hour.

NOODLE AND CREAMED CORN CASSEROLE

3-4 cups cooked noodles

2 T flour

1/2 t salt and pepper

2 T butter

1 cup milk

5 or 6 slices (or more based on your cheesy taste) of American Cheese

one can creamed corn

Melt butter in a saucepan over medium heat. Add flour, salt, and pepper. Add milk and whisk until thickened. Slowly add cheese. Add creamed corn and stir until everything is melted and combined. Mix in noodles. It may be done at this point, or you can transfer to a greased 9x13 pan and bake at 350 degrees for 20-30 minutes.

OATMEAL BURGERS DELUXE

From Cooking with the Right Side of the Brain (I have made some changes)

1 cup oatmeal

3/4 cup grated sharp cheddar cheese (soy cheddar is fine)

1/4 cup sesame seeds

1 small onion, chopped

3 cloves garlic

1/2 teaspoon sage

2 tablespoons tamari

3 eggs (or equivalent egg substitute)

Put eggs, onion, garlic, tamari, sage and grated cheese in blender. Blend until pretty smooth. Pour over oatmeal in a bowl. Mix with hands until thoroughly mixed. Heat a little oil in a heavy skillet and drop oat mixture into skillet to make 4 to 6 patties. Fry gently over medium heat until brown on the bottom, then turn over to brown the other side. They will hold together when they cook. Serve on buns with lettuce, tomato, pickle, etc.

You can make this up and refrigerate it overnight. When ready to serve, just cook as you would regular hamburgers. My teenager has always preferred these to "real" hamburger although we are not vegetarian. If you don't tell non-vegetarians that this is a vegetarian burger, they usually don't realize and will eat it happily. Vegetarian children usually love it.

OATMEAL SCOTCHIES PAN COOKIES

1 cup Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 teaspoon Cinnamon

1 cup Butter or Margarine -- softened

3/4 cup Sugar

3/4 cup Brown Sugar -- packed

3 cups Quick Oatmeal

2 Eggs

1 teaspoon Vanilla

12 ounces Butterscotch Chips -- (or chocolate)

Preheat oven to 375 degrees F. In a small bowl, mix flour, soda, salt and cinnamon. Set aside. In a large bowl, mix butter or margarine, sugars, eggs and vanilla. Beat with electric mixers until light and fluffy. Gradually add flour mixture. Stir in oats and chips with a wooden spoon. Spread into greased 15 x 10 x 1 inch baking pan. Bake for 20 - 25 minutes. Cool, then cut into 36 squares.

PASTA WHEELS AND STEAK IN CREAMY THYME SAUCE

2 cloves garlic -- minced

1/2 cup finely chopped onion

3/4 pound sirloin steak, trimmed -- diced small

1/2 cup green bell peppers -- julienned

1/4 cup finely chopped celery

1/2 pound zucchini -- diced small

28 ounces whole tomatoes -- (canned) coarsely chopped

1/2 cup dry white wine

2 teaspoons dried thyme -- (or 2 tbs chopped fresh)

2 tablespoons chopped fresh parsley

1/2 cup evaporated skim milk

Salt and pepper to taste

12 ounces pasta -- wheel shaped

Saute the garlic and onion in a nonstick pan sprayed with olive oil spray for 1 minute. Add meat and saute until meat loses pink color. Add green pepper and celery and cook 2 more minutes. Add zucchini, tomatoes, wine, thyme, and parsley. Cook, uncovered, over medium heat until tomatoes cook down a bit and sauce slightly thickens, about 20 to 30 minutes. Remove sauce from heat and stir in evaporated milk and season with salt and pepper to taste.

Meanwhile, bring water to a boil, add pasta, and cook until al dente. Drain and toss with sauce. Garnish with curls of Parmesan, Asiago, or Romano cheese. Yield: 6 servings.

PASTA WITH BLACK BEAN SAUCE

1 pound pasta, cooked and drained

One 15-ounce can black beans, rinsed and drained

One 10.5-ounce can mandarin oranges, drained

2 large ripe tomatoes, finely chopped

1/2 teaspoon cinnamon

Heat beans, oranges, tomatoes, and cinnamon in a medium-size pot over medium heat for 8 minutes, stirring occasionally. Serve over your favorite cooked pasta.

Cook the pasta the night before and rinse THOROUGHLY so it doesn't stick together. Put everything else in the crockpot in the morning on low so it will be hot. Microwave the pasta to warm it and serve.

PEACH and RASPBERRY COBBLER

9 Peaches; about 3 lbs

1 c Sugar

1 ts Sugar

2 tb Cornstarch

2 ts Lemon juice

1 pt Raspberries

1 1/2 c Flour

1 1/2 ts Baking powder

3/4 ts Salt

5 tb Butter; chilled

2/3 c Milk

Heat oven to 400. Peel peaches and slice. Combine them with 3/4 cup of sugar, the cornstarch and lemon juice. Gently stir in raspberries. Transfer to 2-qt. baking dish. Cover with foil. Bake until juices are bubbling, about 30 minutes. Meanwhile, combine 1/4 cup sugar, flour, baking powder and salt. Cut in butter until mixture resembles coarse meal. Stir milk into flour mixture until ingredients just hold together. Drop eight heaping spoonfuls of dough onto hot fruit and sprinkle remaining sugar on dough. Bake, uncovered, until the biscuits have browned, about 25 minutes.

PINEAPPLE CARROT CAKE

2 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

1-1/2 cups vegetable oil

4 eggs

2 jars (6 ounces each) carrot baby food

1 can (8 ounces) crushed pineapple, drained

1/2 cup chopped walnuts

Frosting:

1 package (8 ounces) cream cheese, softened

1/2 cup butter or margarine, softened

1 teaspoon vanilla extract

3-3/4 cups confectioners' sugar

Additional chopped walnuts, optional

In a mixing bowl, combine the dry ingredients. Add the oil, eggs, and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into two greased and floured 9-inch round baking pans. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts if desired. Store in the refrigerator. Yield: 12 servings.

PLAZA III STEAK SOUP

Makes about 1 1/2 quarts

1/2 pound ground chuck

1/2 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped carrots

1/2 cup margarine

1 cup all-purpose flour

1 quart plus 1 cup water

1 teaspoon monosodium glutamate (such as Accent)

1/2 teaspoon pepper

1 tablespoon beef base paste (such as McCormick's Beef Base)

1 cup chopped tomatoes

1 1/2 teaspoons browning sauce, such as Kitchen Bouquet

1 cup frozen mixed vegetables

Cook ground chuck in a skillet over medium heat until meat is well-browned; drain and set aside. Place chopped onions, celery and carrots in a small saucepan; add water just to cover. Heat to boiling and boil just until vegetables are crisp-tender; drain and set aside.

Melt margarine in a 2-quart saucepan over medium heat. Stir in flour and blend until smooth. Gradually stir in 1 quart plus 1 cup water. Cook, stirring, until hot, smooth and thickened. Stir in monosodium glutamate, pepper, beef base and tomatoes. Cook 1 minute, stirring constantly. Stir in browning sauce, frozen mixed vegetables, cooked vegetables and browned meat. Cover and cook over medium heat 30 minutes, stirring occasionally.

PORK TENDERLOIN DIANE

1 pound pork tenderloin

1 tablespoon lemon pepper

2 tablespoons butter or margarine

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon minced fresh parsley

Cut tenderloin into 8 pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2-inch thickness. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat; cook pork for 3 to 4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm.. To the pan juices, add lemon juice, Worcestershire sauce, and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Yield: 4 servings.

POTATO VEGETABLE CHOWDER

(Serves 8)

5 cups vegetable broth (water is fine, but not as tasty)

cup tomato or vegetable juice

1 cup peeled tomatoes, cut in small pieces

1 cup carrots, chopped

1 cup green beans or yellow wax beans

1 cup onions, finely chopped

1 cup zucchini or yellow squash, thinly sliced

1 cup leek, chopped

2 cups unpeeled red potatoes, diced

2 teaspoons salt

1 cheesecloth bag of fresh herbs of choice (parsley, basil, etc.)

Bring liquid to boil in a deep soup kettle. Add all vegetables and seasonings. Turn down heat to simmer and partially cover the pot. Simmer until vegetables are tender. Serve hot with crusty whole wheat bread and a light fruit dessert.

Variation: Almost any vegetable but onions, tomatoes, and the potatoes can be substituted for another vegetable. Don't use the cabbage family because the flavor is too radically changed. Green peas and baby lima beans are a great addition, as is 1/2 cup of corn kernels.

Bring the liquid to a boil in a separate pot, add to crockpot on high. Add everything else and cook on high for 45 minutes or so, then turn down to low. If you add frozen peas, don't add them until you are ready to serve, then stir them in.

QUICK DELICIOUS SPICY VEGGIE CHILI

1/2 medium onion chopped

1/4 cup chopped green pepper

2 cups water (add slowly, too much will make it "soupy"

1 can kidney beans

1 can "tomato pesto" tomato paste

1 8 oz can stewed tomatoes (no salt added)

3 tsp chili powder (depending on how spicy you like it)

1/4 tsp pepper and cumin.

1/2 tsp oregano

1 tomato chopped

1/2 jalapeno chopped

1 clove garlic chopped

Cook the pepper, jalapeno, onion and garlic in a large pan, or Dutch oven, with a little olive oil until tender. while that's cooking slowly add the spices. Combine the chopped tomato, tomato paste, stewed tomatoes, beans and water to the above mixture. (try adding 1 1/2 cups of the water at first, than slowly add the rest if necessary) cover, bring to a boil and then let simmer for 20-30 minutes. Let stand to thicken. I serve with rice!! You can add more chili powder, and/or the rest of the jalapeno if it needs to be

more spicy. Serves: 2-4

RED BBQ SAUCE

28 ounces tomato puree

4 cloves garlic -- pressed

1 small onion -- diced

2-1/4 cups sugar

1 cup red wine vinegar

2-1/2 tablespoons Worcestershire sauce

2-1/2 tablespoons liquid smoke flavoring -- (not Wright's*)

1/2 cup molasses

2 tablespoons Tabasco sauce

1/2 teaspoon freshly ground black pepper

1/2 tablespoon salt

1 tablespoon dark sesame oil

1/4 cup bourbon (optional)

1/4 cup fresh lemon juice

Combine all ingredients except lemon juice in large saucepan and bring to a boil. Simmer until desired thickness (about 1 hour). Turn off the heat and add lemon juice, mixing well. Store in refrigerator. Keeps indefinitely. Yield: about 5 cups ( about 20 servings).

* I find Wright's Liquid Smoke to be too intense and concentrated. It reminds me of the day after a house fire. I much prefer Colgin Liquid Smoke.

ROAST GARLIC AND SAGE PORK LOIN WITH CABBAGE

1 boned pork loin roast (about 3 pounds)

about 30 CLOVES garlic cloves, peeled, left whole

5 or 6 fresh sage leaves (if not available, you can sprinkle dried sage over roast)

salt and pepper to taste

Lay garlic and sage down the middle of the roasting pan. Set the pork atop, and salt and pepper to taste in the roasting pan. Put pan in preheated 400° oven; after 20 minutes, cover pan and turn temperature down to 325°. Cook until done, but still slightly pink, about 1 hour and 15 minutes. (Modern day pork roast may be served medium well with no danger. A little pink makes a moist, delicious roast! If you are concerned about trichinosis, cook roast until well done.)

About 1/2 hour before roast is done, make the cabbage:

Sauté in a little bacon oil or olive oil:

1/2 large green pepper, cut into thin slices

1/2 large red onion, halved, and cut into thin slices

Add

1 med. cabbage, halved and sliced thinly

about 1/2 to 2/3 Cup V8 juice

Stir until well mixed; cover and cook until juice has evaporated, about 10 minutes.

Stir in about 1/2 tsp. fennel seed, and 1/2 to 2/3 Cups sour cream. Do not boil... set aside and keep warm while you make the sauce from the meat juices.

Remove pork, most of the garlic and all the sage from pan. There should be quite a lot of juice. Reduce until thick and almost all cooked down, stirring often. Stir about 1 tbsp. flour into about 1 Cup dry white wine until no lumps of flour remain. (A whisk works wonders here!) Pour into reduced meat juices, and stir, cooking about 3 or 4 minutes until thickened and flour is cooked. Chop sage and add to sauce. (If dried sage was used, do not add additional dried sage at this point.)

To serve:

Slice pork in about 1/4 inch slices; put 2 or 3 slices on the plate. Pour about 1 tbsp.. sauce over, and place a few garlic cloves around mean. Spoon cabbage next to meat

SHRIMP ON THE BARBIE

OUTBACK STEAKHOUSE GRILLED SHRIMP ON THE BARBIE

This recipe makes the same size appetizer serving that you get in the restaurant. That's only 6 shrimp -- enough for me, but what are you guys having? Thank goodness the remoulade sauce and the shrimp seasoning formulas yield enough for more, so you can grill up to a pound of shrimp with cool clone.

From Top Secret Recipes:

Remoulade Sauce

3/4 cup mayonnaise

5 teaspoons stone ground mustard

4 teaspoons buttermilk

2 teaspoons minced celery

2 teaspoons minced green pepper

2 teaspoons minced onion

2 teaspoons sauerkraut

1 teaspoon white vinegar

1/2 teaspoon paprika

1/8 teaspoon ground black pepper

minced fresh parsley

Shrimp seasoning

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground black pepper

1/4 teaspoon chili powder

1/4 teaspoon granulated sugar

1/8 teaspoon cayenne pepper

dash allspice

6 large shrimp (21 to 25 per pound)

fresh lemon juice

1 tablespoon butter, melted

minced fresh parsley

The shrimps that get pierced and brushed with melted butter together, stay together

A bed of bread made for six, with homemade remoulade dip on the side

1. Preheat your grill to high heat.

2. Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.

3. Prepare the shrimp seasoning by mixing the spices together in a small bowl.

4. Remove the shell from the shrimp. Keep the last segment of the shell and the tail. Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they are "spooning" each other.

5. Squeeze some fresh lemon juice over the cuddling shrimp.

6. Brush melted butter generously over the top of the shrimp.

7. Sprinkle a bit of the seasoning on next. Don't use a heavy coating of seasoning

8. Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter over the other side of the shrimp -- the flames should jump up from the butter. Sprinkle a light coating of seasoning over the shrimp (you should have lots of seasoning left over).

9. After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2-3 minutes or until browned on the other side.

10. Remove the shrimp from the grill and slide them off the skewer onto a slice of garlic butter coated bread.* Sprinkle with a pinch of fresh parsley. (http://www.topsecretrecipes.com)

Makes 1 to 2 servings.

*Tidbits

It is best to use a clone for the Bushman bread which you can find here. Just slice an inch-thick piece off through the middle of the bread. This will give you a slice that is about 8 inches long and 2 to 3 inches wide. Crush a clove of garlic and mix it with your left over melted butter. Brush this garlic butter on both sides of the bread and toast it until lightly brown. If you don't feel up to making the bread, you can use any bread you might have around that is in the shape of a hoagie roll. Or you may just wish to serve the shrimp on its own without the bread bed.

SPANISH TOMATOES AND BEEF

1 pound ground beef

1 (11-ounce) can corn

4 cups water

1 (18-ounce) can tomato paste

1 (14.5-ounce) can stewed tomatoes

1 1/2 cups Minute brand white rice

Brown ground beef and crumble. Drain off any visible fat. Add remaining ingredients (except for rice) and bring to a good, rolling boil. Add rice and cover. Turn off heat and let sit for five minutes. Fluff with a fork. I like to top it with shredded cheddar cheese and a dash of Emeril's essence.

SPANISH TOMATOES AND BEEF

(the veggie version)

1 (16-ounce) package vegetarian ground meatless

1 (11-ounce) can white shoepeg corn

4 cups water

1 (18-ounce) can tomato paste

1 (16-ounce) jar chunky salsa

1 1/2 cups Minute brand white rice

Put all ingredients into a large non-stick Dutch oven. Cook over medium heat, stirring constantly, until well mixed. Bring to a boil. Cover. Turn off heat and let simmer for a couple of minutes.

If desired, sprinkle with Healthy Choice fat-free fancy shredded cheddar cheese.

Yield: 4 servings.

SPECIAL CARROTS

1 pound carrots -- scraped and diagonally sliced

1/2 cup chopped celery

1/4 cup chopped onion

1/4 cup dry white wine

2 tablespoons butter or margarine

2 tablespoons sugar

1/4 teaspoon dried dill weed

Combine all ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until vegetables are tender. Yield: 6 servings.

THREE MUSHROOM BARLEY AND LEEK SOUP

2 Tbls olive oil

1 - 2 Tbls fresh garlic, minced

2 medium leeks

1/4 tsp thyme

2 cups each fresh shiitake, oyster and brown or button mushrooms, sliced

1/4" thick

1/4 tsp salt

3 cups water or vegetable stock

2 cups well-cooked barley

2 Tbls soy sauce or tamari

black pepper to taste

chopped parsley or chervil

Cut of root end of leeks, remove any wilted or bruised outer leaves and tips, then cut off (and save for stock) the green leaves about 2-3 inches above the white part. Slice in half lengthwise and thoroughly rinse under cold running water to remove any sand or dirt, slice thinly in half-moon shapes. Trim tough stems off shiitake mushrooms and fried or brown ends from the other mushrooms. Wipe clean with a damp cloth of mushroom brush. Slice 1/4 inch thick.

Heat oil in a large saucepan, add garlic and sauté 10 seconds. Add leeks, mushrooms, thyme and alt; stir well and sauté until vegetables are wilted and volume is reduced by half. Add water or stock and barley. Bring to a simmer over high heat, reduce heat to low and simmer for 15-20 minutes. Add soy sauce for last 5 minutes of cooking time. Serve warm with black pepper and chopped fresh herbs.

Variation: If you have no barley, substitute 2 cups cooked brown rice or 2/3 cups raw oatmeal and use 1 1/2 cups extra liquid with oatmeal. Make this the night before and throw it in the crockpot in the morning on low so that it is hot and ready to serve when you are. Serve with crusty rolls and butter.

TORTILLA ROLL UPS

8 - 12 flour tortilla

1 (8 oz.) block cream cheese

1 sm. can black olives, chopped

1 sm. can diced green chilies

Dash Tabasco sauce

Cream together cream cheese, olives, chilies, Tabasco sauce. Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill. Before serving cut into 3/8 inch wide pieces and serve with salsa for dipping.

TUNA MIX

2 cans of tuna

1 cup of mayonnaise

3 tbsp of mustard

2 tbsp of ranch dressing (no, I'm not joking)

1/4 cup of onions (finely diced)

1 or 2 green olives (finely diced)

1 tbsp of pepper

2 tbsp of Mrs.Dash (a seasoning blend)

Mix together very well, let sit in frig for an hour or so then serve.

USES FOR SALAD DRESSINGS

Here is a quick and easy way to use some of the Italian Dressing. Scrub

potatoes and then cut them at 1/4" intervals, but do not slice through the

potato! I put a wooden spoon on one side so I don't slice through it. Fan

out the potato and put it in a microwave safe pan. Then pour the dressing

over it. Microwave until done. (The vinegar does give off an interesting

smell as it cooks). We like ours with lots of dressing! It's also very

easy to make one or a bunch.

For the Italian dressing:

1) Pour it over chicken parts, cover and bake at 350 for about 1 1/2 hours

(so it'll be "fork-tender") Turn chicken half-way through, uncover and baste

every 10-15 min. Serve it over rice or pasta. I season the breasts to our

own tastes before pouring the dressing over, like more garlic powder, onion

powder, lemon pepper, etc. but use what your family likes.

2) Pour it over cooked, drained pasta for a pasta salad. I add chopped

pieces of bell peppers, zucchini, yellow squash and pepperoni and a liberal

(or to taste) "sprinkling" of McCormick's Salad Supreme seasoning, then pour

a bottle of the Italian dressing over it. Refrigerate it for a few hours

(overnight is optimal) so the flavors will meld together.

3) Pour into small bowl, (add more seasonings, like basil, oregano, garlic,

onion powders if you like a more pronounced taste) and brush on bagels or

halved French bread then put in the oven to toast OR toast breads on both

sides (for a "dry" toast), put in basket and serve small, individual bowls

of dressing for dipping the bread in. Serve with your favorite pasta dish or

any meal for that matter.

4) Cut Roma tomatoes ( I suppose you could use any variety of tomato) in

half, brush with Italian dressing, sprinkle with Parmesan cheese then broil

until slightly browned.

For the Thousand Island dressing:

1) Use as the dressing base in macaroni or potato salads

2) Use in tuna or chicken salads as the dressing base, for a different

"slant" on the taste.

Italian dressing:

This is a great marinade. We especially like to marinate chicken breasts in

it and mushrooms and onions for when we're making steaks. If you marinate

chicken, do so for at least 1 1/2 hours before cooking. If you do for

mushrooms and onions, do so for at least two hours before cooking or, if

you're pressed for time, just add to your saucepan when sauteing them. It

adds a great taste to them.

VEGETABLE CASSEROLE

2 cans Veg-All or mixed vegetables, drained

1 can water chestnuts

1 cup grated Cheddar cheese

1 cup chopped onion

3/4 cup mayonnaise

Topping:

1 stack Ritz crackers (30), crushed

1/4 cup margarine, melted

Combine this together and sprinkle on top of casserole.

Combine casserole ingredients. Mix together. Place in a 1 1/2 or 2 quart casserole dish with cover. Add topping. Bake at 350 degrees for 30 minutes or until bubbly hot.

VEGETARIAN SLOPPY JOES

From Cooking with the Right Side of the Brain

1 Tbls olive oil

1 1/2 cups chopped onion (1 large)

2-3 cloves garlic, minced

1 tsp basil

1/4 tsp celery seed

1/2 cup bulgier wheat

1/3 cup TVP*

1 1/2 cups boiling water

1/2 cup sliced pitted black olives

3/4 cup tomato sauce

1 large or 2 small fresh tomatoes, chopped

chopped parsley

Finely grated Romano cheese (use Parmesan if that's all you have)

Optional additions

Finely chopped celery

diced red or green bell pepper

Sliced mushrooms

Heat the olive oil in a large skillet. Add the vegetables, garlic, basil and celery seed. Sauté until the onion is translucent. Add the bulgier and the TVP. Mix well, then add the boiling water. Cover and simmer over low heat for about 15 minutes, or until the water is absorbed. Add the black olives, tomato sauce, and chopped tomato. Cook until heated through. Garnish with parsley and place a bowl of grated Romano cheese on the table for garnish. Serve over toasted buns, rice or pasta. Serve with green salad. You can do

this in the crockpot on low from the "add the bulgier." point * You can substitute 1/2 to 3/4 cup coarsely chopped cooked garbanzo beans for the TVP and reduce water to 1 cup.