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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).

ALABAMA FUDGE PECAN CHEWIES 03
APPLE CINNAMON GRANOLA 03
APPLE OATMEAL MUFFINS 03
ASPARAGUS CUSTARD 04
BAKED MACARONI AND CHEESE 04
BAKED OATMEAL BREAKFAST CAKE 05 
BAKED OLIVE BITES 05
BASIC MACARONI AND CHEESE 06
BBQ SAUCE 06 
BEER DIP 07
BLUEBERRY GEMS 07
BUTTERSCOTCH OATMEAL COOKIES 07
CAMPBELLS ALL TIME FAVORITE BBQ SAUCE 08
CAMPBELLS COUNTRY HERBED CHICKEN 08
CAMPBELLS ORIENTAL CHICKEN SKILLET 08
CAMPBELLS SKILLET CHICKEN AND BROCCOLI 09
CASSEROLE FLORENTINE 09
CHERRY SLUMP 10
CHICKEN AND TABBOULEH SALAD 10
CHICKEN THIGHS 10
CHICKEN WHATEVER 11
CHICKEN WITH PEPPER GLAZED ONIONS 11
CHOCOLATE SOUR CREAM POUND CAKE 12
CINNAMON APPLE CAKE 12 
CORN BALLS 13
CROCKPOT CHICKEN STEW 13
CROCKPOT SUNDAY ROAST 14
CROCKPOT TURKEY AND WILD RICE CASSER 14
CUCUMBER CHEESE SLICES 15
DELICIOUS OVEN FRIED CHICKEN 15
DORITO CASSEROLE 16
DRY BARBECUE RUB 16
DUTCH OVEN CHICKEN ENCHILADAS 16
EASY SHISH KA BOTS 17
FISH FILLETS AU GRATIN 17
GIBSON CHOCOLATE CAKE 18
GRILLED GREEK CHICKEN 18
HEATH BAR DESSERT 19
HOMEMADE FIVE SPICE SEASONING 19 
IRISH POT ROASTED CHICKEN 19 
JALAPENO CORN BREAD 20
KID STUFF 20
LEMON BARS 21
LEMON NUT BARS 22
LOPEZ ISLAND SALAD 22
MEXICAN LAYER DIP 23
OATMEAL CRISPIES 23
PORK CHOPS DELUXE 23
QUICK BAKED CATCH OF THE DAY 24
RICHS MAYONNAISE 24
SHRIMP FOR THE BUFFET 25
SPAGHETTI SALAD 26
SPICY CHICKEN STRIPS 26
SPINACH ARTICHOKE DIP 27
STMD FLORIDA CLAMS WITH PACIFIC SAUCE 27
STIR FRIED RICE NOODLES 28
STRAWBERRY SHORTCAKE 28
SUPREME PASTA SALAD 29
SWORDFISH W MANGO SCOTCH SPICES 29 





























ALABAMA FUDGE PECAN CHEWIES

1/4 cup butter or margarine
14 ounces sweetened condensed milk
12 ounces semisweet chocolate chips
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped pecans
60 pecan halves

Combine first 3 ingredients in a heavy saucepan; cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat. Stir in vanilla, flour, and chopped pecans. Drop by teaspoonfuls onto ungreased cookie sheets. Press a pecan half into the center of each cookie. Bake at 350 degrees F. for 7 minutes. (Do not overbake.) Remove cookies to wire racks to cool. Yield: 5 dozen (1 per serving).

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APPLE CINNAMON GRANOLA

3 cups rolled oats
1 cup apple -- shredded
1/2 cup wheat germ
1/4 cup honey
1/4 cup water
1 teaspoon cinnamon
1 teaspoon vanilla

Combine first 3 ingredients, mix well. In saucepan, bring to boil water, honey and cinnamon. Remove from heat, stir in vanilla. Pour over oat mixture, stir to coat well. Spray cookie sheet. Spread mixture out evenly. Bake @ 325` for 45 minutes or until golden brown, stir occasionally. Spread onto foil to cool. Store in airtight container in fridge up to 2 weeks. Yield: 16 cups.

APPLE OATMEAL MUFFINS

1 cup oatmeal
1/2 cup whole wheat flour
1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
2/3 cup honey
2 apples, finely chopped
2 Tbsp butter, melted
cinnamon sugar, optional

Mix oatmeal, flours, baking powder, salt and cinnamon together. Stir in eggs, honey, apples and butter just until mixed. Pour into greased muffin tins and sprinkle with cinnamon sugar if desired. Bake at 400° for 20 to 25 minutes. Yields 12 large or 24 small muffins.

ASPARAGUS CUSTARD

1 lb fresh asparagus
3 Eggs slightly beaten
3/4 Cup Crushed Ritz Crackers
1 Cup Milk
1 Cup Shredded Chedder
3 Tablespoons butter or margarine melted

Snap end off of Asparagus and steam 6-8 minutes or until crisp-tender. Meanwhile mix eggs, crackers, milk and cheese together. When asparagus is done cut into 1" pieces and add to mixture. Pour into a 1 1/2 qt greased casserole. Drizzle butter over top. Cook for 30 minutes at 350.

BAKED MACARONI AND CHEESE

6 c water
1 T plus 1 t salt (divided use)
2 c elbow macaroni
1/4 c plus 2 T butter, softened
2 large eggs
2 c evaporated milkl
2 dashes Tabasco sauce
1 lb extra-sharp cheddar, grated and mixed with 1/2 c grated American cheese
1/2 t paprika

Put the water and 1 T salt into a heavy sauce pan and bring to a boil. Slowly stir in the macaroni. Boil for 12 minutes, stirring constantly,. The mac should be firm but tender.
Pour the mac into a colander and rinse with a little cold water, and drain. Toss the mac with the butter, and set aside.

In a small bowl, beat the eggs until light yellow. Add the milk, remaining salt and Tabasco. Set aside. In a large buttered casserole dish, alternate layers of the cooked mac with layers of the mixed cheeses ending with the cheeses on top. Pour egg mixture slowly and evenly over the mac and cheese. Sprinkle with paprika.
Bake for 30 to 40 minutes, until the custard is set and the top is bubbly and golden brown. 8 servings.

BAKED OATMEAL BREAKFAST CAKE

350 degrees for 30 min.

4 Eggs
2 Cups Milk
2/3 Cup Oil
3/4 Cup Brown Sugar
2 Tbs. Molasses
1 tsp. Vanilla
4 tspns. Baking Powder
2 tspns. Salt
6 Cups Oatmeal

Mix all ingredients well and pour into an ungreased 9 x 13 pan and bake 30 mins. or until golden brown at 350. (We add about 1 tspn. cinnamon or allspice for more flavor; this is optional).

BAKED OLIVE BITES
Makes 4 dozen

48 Stuffed Olives
1 cup sifted Flour
1/2 tsp. Salt
1 tsp. Paprika
2 cups Sharp Cheese, grated
1 stick Margarine, softened

Remove olives from their bottle, and lay on paper towels to dry. Sift together the flour, salt, and paprika. Blend both grated cheese and softened margarine into the dry ingredients. Be sure they're thoroughly combined. Smooth 1 teaspoon of the cheese dough around each olive. 

As you work, place the wrapped olives on a baking sheet that you've lightly sprayed with olive oil or a no-stick preparation. When they're all wrapped, pop them into the freezer; and when they're frozen, place in a plastic bag or container and return to freezer. Before the party, preheat oven to 400-F degrees; bake tarts for 15 minutes. Serve warm. 




BASIC MACARONI AND CHEESE

Water
Kosher salt
8 oz elbow macaroni
3 T unsalted butter
3 T flour
2 c milkl
1 small yellow onion, minced
2 small bay leaves
12 oz sharp cheddar cheese, grated (about 4 c loosely packed)

Preheat oven to 375 deg F. Put on a pot of salted water to boil for the pasta In a saucepan over medium-high heat, melt the butter and add the flour all at once,
Stirring with a whisk until mixed. Cook the flour mixture until it turns a toast color,
About 2 minutes, whisking constantly. Slowly whisk in the milk. Keep whisking; in the beginning there will be lumps but they will stir out in about 10 seconds. When all the milk is added, stir in the onion and bay leaves. Reduce the heat to low and simmer, stirring occasionally, until thickened. Add the cheese, reserving a cup or so for the top, and stir untiol completely melted. 

Cook pasta according to package directions (about 6 minutes???). Drain the pasta and when the sauce is done, stir in the pasta. Pour the mixture into any type of ovenproof 2-qt baking dish. Sprinkle the rest of the cheese on top and bake for 30 minutes or until
Golden brown. 

BBQ SAUCE

1 cube butter (not margarine)
1 large onion, finely diced
2 cans (10 3/4 oz.) Campbell's Tomato Soup or catsup or tomatoes or tomato juice
1/2 cup vinegar
1/4 cup packed brown sugar
2 tbsp. Worcestershire sauce
2 tsp. garlic powder
1 tbsp chili powder or more to taste

Melt butter over lowest possible heat and add onions. Cook onions until they almost melt but keep heat very, very low so that onions do not brown. Mix soup, vinegar, brown sugar, Worcestershire, garlic and chili powder. Continue to cook over very low heat, stirring occasionally until very thick. Use to baste chicken, hamburgers, ribs or steak during grilling. Makes about 3 cups.



BEER DIP

24 oz cream cheese (not low fat) softened
1 pkg powdered "hidden valley ranch" seasoning
1 can/bottle of beer (red lager works best)
1 c finely grated cheese

Take butter knife and "stir" cream cheese until it is creamy. Then add complete package of ranch seasoning. Add 1/2 can/bottle of beer (You know what to do with the rest) and 1/2 C cheese. Stir together. Top with remaining cheese and it's ready to eat. Serve with pretzels and enjoy.

BLUEBERRY GEMS

1-1/2 cups all-purpose flour 
1/4 cup sugar 
1-1/2 teaspoon baking powder 
1/4 teaspoon salt 
2 egg whites 
2/3 cup orange juice 
2 tablespoons cooking oil 
1 teaspoon vanilla 
1 cup fresh or frozen blueberries 
Nonstick spray coating 

In a medium mixing bowl combine flour, sugar, baking powder, and salt. In a small mixing bowl beat egg whites, orange juice, oil, and vanilla. Add to dry ingredients, stirring just until moistened. Fold in blueberries. Spray 1-3/4-inch muffin cups or 2-1/2-inch muffin cups with nonstick spray coating. Fill muffin cups half full. Bake in a 400 degree F. oven 17 to 20 minutes or until golden. Cool slightly before serving. Makes 36 small muffins or 12 regular-size muffins. Make-ahead tip: Bake and cool muffins; place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 week. To reheat, wrap frozen muffins in foil. Bake in 300 degree F. oven for 10 to 15 minutes or until heated through.

BUTTERSCOTCH OATMEAL COOKIES

3 cups quick oats, uncooked
1 1/4 cup brown sugar
1 tsp. Vanilla
2 eggs
1 cup flour, all purpose
1 cup butter, softened
2 cups butterscotch chips
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon

Combine all ingredients together in a large bowl and mix well. Drop teaspoon portions on a greased cookie sheet and bake at 350 degrees for 10-12 minutes. Let cool for 5 minutes before removing from sheet and serving.

CAMPBELLS ALL TIME FAVORITE BBQ SAUCE 
Prep Time: 5 minutes 

1 can (10 3/4 oz.) Campbell's(r) Tomato Soup 
1/4 cup vinegar 
1/4 cup vegetable oil 
2 tbsp. packed brown sugar 
1 tbsp. Worcestershire sauce 
1 tsp. garlic powder 
1/8 tsp. Louisiana-style hot sauce (optional) 

MIX soup, vinegar, oil, sugar, Worcestershire, garlic and hot sauce. Use to baste chicken, hamburgers, ribs or steak during grilling. Makes 1 1/3 cups. 

CAMPBELLS COUNTRY HERBED CHICKEN & VEGETABLES 
Prep/Cook Time: 25 minutes 

1 tbsp. vegetable oil 
4 boneless chicken breast halves 
1 can Campbell's(r) Cream of Chicken with Herbs Soup 
1/2 cup milk 
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots) 

HEAT oil in skillet. Add chicken and cook until browned, stirring often. ADD soup and milk. Heat to a boil. Cover and cook over low heat 10 min. or until vegetables are tender. Serves 4. 


CAMPBELLS ORIENTAL CHICKEN SKILLET 
Prep/Cook Time: 25 minutes 

1 tbsp. vegetable oil 
4 boneless chicken breast halves 
1 can (10 3/4 oz.) Campbell's(r) Cream of Chicken or 98% Fat Free Cream of Chicken Soup 
1/3 cup water 
1 tbsp. soy sauce 
1/4 tsp. ground ginger 
1 pkg. (about 10 oz.) frozen cut green beans 
2 green onions, cut into 1" pieces 
4 cups hot cooked rice 

HEAT oil in skillet. Add chicken and cook until browned. ADD soup, water, soy, ginger, beans and onions. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice. 

CAMPBELLS SKILLET CHICKEN AND BROCCOLI 
Prep/Cook Time: 15 minutes (4 servings)

1 tbsp. butter or margarine 
4 boneless chicken breast halves 
1 can Campbell's(r) Broccoli Cheese or 98% Fat Free Broccoli Cheese Soup 
1/3 cup water 
1/8 tsp. pepper 
2 cups fresh or frozen broccoli flowerets 

HEAT butter in skillet. Add chicken and cook until browned. ADD soup, water, pepper and broccoli. Heat to a boil. Cover and cook over low heat 5 min. or until done. . 

CASSEROLE FLORENTINE 

4 cups Cooked Noodles or Pasta
1 lb. Sweet Italian Sausage, cooked, drained and chopped
1 (10 oz) package frozen Chopped Spinach, thawed and squeezed dry
1 (10 3/4 oz) can Campbell's Condensed Cream of Mushroom Soup
1 clove Garlic, minced
1/2 tsp. Dried Tarragon
1/2 tsp. Marjoram
Salt and Pepper, to taste
1 large Onion, coarsely chopped
1 whole Egg
16 oz. Ricotta Cheese
1 large Tomato, chopped
1 Tbs. fresh Parsley, chopped

Preheat-oven to 375 - F degrees. Prepare pasta or noodles as directed on the package; drain and rinse well. Place cooked noodles or pasta in a lightly buttered 3-quart oven-proof baking pan.In a small skillet, cook sausage in about a tablespoon of vegetable oil 
until brown. Drain excess grease on paper toweling and reserve cooked sausage in a bowl.In a medium-sized mixing bowl. combine spinach, cream of mushroom soup, garlic, tarragon, marjoram, salt, and pepper. Stir well to blend all ingredients, then spread mixture evenly over noodles in the casserole dish. Evenly distribute cooked and chopped sausage over the spinach mixture and sprinkle with chopped onion. Blend the egg into the ricotta cheese and spoon out evenly over the top of the sausage. Bake for 25 to 30 minutes or until golden, then allow to cool slightly before serving warm. Top with garnish of chopped tomato and fresh parsley.

CHERRY SLUMP

1 quart cherries -- fresh, pitted
3/4 cup sugar
2-1/2 tablespoons all-purpose flour
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup shortening
1/2 cup milk
Vanilla ice cream

Combine first 3 ingredients; stir well. Spoon into an 8-inch square baking dish. Combine 1 cup flour, baking powder and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle milk evenly over flour mixture; stir with a fork until all ingredients are moistened. Drop by rounded teaspoonfuls over cherries. Bake at 350 degrees F. for 45 minutes or until crust is browned. Serve with ice cream. 8 servings.

CHICKEN AND TABBOULEH SALAD

3 cups purchased torn mixed greens for salads 
2 cups purchased tabbouleh salad (or seasoned rice salad)
1 tablespoon finely snipped
fresh mint or 1 teaspoon
dried mint, crushed 
2 purchased broiled or roasted chicken breast halves 
1/2 cup oil and vinegar salad dressing 

Arrange salad greens on a large platter. Toss together tabbouleh salad and mint. Spoon over greens. Remove bones from chicken breasts; cut meat into 1/4-inch slices. Arrange chicken pieces over tabbouleh mixture. Shake dressing; drizzle over salad. Makes 3 servings. 

CHICKEN THIGHS

3 lbs. skinless chicken thighs
3/4 cup salsa (mild, medium or hot)
1/3 cup honey
1/4 cup reduced-sodium soy sauce
1/4 cup orange juice
2 tablespoons Dijon mustard
2 teaspoons olive oil
1-1/2 tablespoons grated ginger root
1 tablespoon cornstarch

Arrange chicken thighs in a single layer in a 13 x 9 inch baking dish. In a medium bowl, mix together salsa, honey, soy sauce, mustard, orange juice, olive oil and ginger root. Pierce the chicken with a fork and pour the marinade over the chicken. Turn thighs to coat both sides. Cover and refrigerate for at least 4 hours or overnight. Bake chicken and sauce, covered, in a 400 oven for 40 minutes. Transfer chicken thighs to a
serving platter and keep warm. Carefully pour sauce into a small saucepan. Bring to a boil over medium-high heat. Mix cornstarch with 2 tablespoons water until smooth. Add to sauce and stir until mixtures thickens, about 1 minute. Pour thickened sauce over chicken and serve immediately. 

CHICKEN WHATEVER 

4 to 6 chicken breast halves
1 small onion, sliced thinly in rings
1 med. green pepper, cut in rings
1 small can chopped mushrooms, (4 oz) undrained
1/4 cup water
1/2 to 1 tea. curry powder (We love curry so I use more.)
1/2 tea. garlic powder
Salt and pepper to taste, I like lots of pepper!!
1 can Cream of chicken soup, undiluted
Baby carrots
Cauliflower florets

Put chicken breasts in bottom of crockpot. Top with onion rings, green pepper rings and undrained mushrooms. Put about 14 cup of water in now. Sprinkle with curry and garlic powder. Salt and pepper to taste. Add undiluted can of cream of chicken soup. Cook this on high about 4 hours, add as many carrots and cauliflower florets as you can push down into broth. Cook until vegetables are complete cooked, about an hour. Serve over
thin noodles or rice.


CHICKEN WITH PEPPER GLAZED ONIONS

4 chicken breast halves, skinless and boneless
1 teaspoon adobo seasoning or garlic salt
1 tablespoon olive oil -- divided
3 cups onion -- thinly sliced
4 tablespoons hot pepper jelly

With meat mallet, pound chicken breasts to 1/4-inch thickness. Sprinkle adobo seasoning over chicken; set aside. In large nonstick frypan, place 1 teaspoon olive oil and heat to medium temperature. Add onions and cook 4 to 5 minutes or until onions are wilted but not brown. Add jelly and stir gently until jelly melts. Remove onion mixture and keep warm. To same frypan, add remaining 2 teaspoons olive oil and heat to medium-high temperature. Add chicken and cook, turning, 10 minutes or until chicken is
brown and fork tender. On serving platter arrange half of onion mixture. Top with chicken and spoon remaining onion mixture over all. Yield: 4 servings. Note: if adobo seasoning is not available, substitute garlic salt. 

CHOCOLATE SOUR CREAM POUND CAKE

1 cup butter -- softened
2 cups sugar
1 cup firmly packed brown sugar
6 large eggs
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 cup cocoa
8 ounces sour cream
2 teaspoons vanilla extract

Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears. Combine flour, baking soda, and cocoa; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325 degrees F. for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar if desired. Yield: 10 servings.

CINNAMON APPLE CAKE

1 3/4 cup sugar
3/4 cup (6 oz) fat free cream cheese, softened
1/2 cup butter, soft
1 tsp vanilla extract 
2 large eggs
1 1/2 cup flour
1 1/2 tsp baking powder 
1/4 tsp salt 
2 tsp cinnamon 
3 cup chopped peeled apples 
cooking spray

Preheat oven to 350 degrees F. Beat 1 1/2 cups of the sugar, cream cheese, butter and vanilla until well blended about 4 minutes. Add eggs 1 at a time beating well after each one, set aside. To measure flour, lightly spoon flour into dry measure cup, level with knife, then pour into bowl. Add baking powder and salt. Mix well. Add flour mixture to cream mixture; beat at low speed until blended. Combine remaining sugar and the cinnamon, then mix 2 tablespoon cinnamon/sugar mixture and apples in bowl, mix well. 
Stir apple mixture into flour mixture. Pour batter into a spring form pan that has been sprayed. Sprinkle remaining cinnamon/sugar mixture over cake. Bake at 350 degrees F for 1 hr. and 15 min or until cake pulls away from pan. Can use a 9 in square cake pan, but you will need to adjust the time. Put whipping cream on top when serving it.

CORN BALLS

1/2 cup Onion -- chopped
1 cup Celery -- chopped
1/2 cup Butter or Margarine
3 1/2 cups seasoned bread stuffing -- (dry)
3 cups Corn -- cooked, whole kernel
3 Eggs -- beaten
1/2 cup Water
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

In a medium sized saucepan, cook onion and celery in butter until tender. Set aside until cool. In a large bowl, combine stuffing croutons, corn, eggs, water, salt, pepper and onion mixture, and mix well. Shape into eight balls, and place in an ungreased shallow baking dish. Bake uncovered at 375 degrees F for 25-30 minutes. Serve as a side dish.

CROCKPOT CHICKEN STEW

1 pound boneless, skinless chicken breasts and/or thighs
1/2 small onion, chopped
1 clove garlic, minced
2 celery ribs, chopped
2 large carrots, pared and chopped
2 potatoes, pared and chopped
1/4 pound of frozen peas
1/2 can cut green beans, drained
1 can (10-3/4 ounces) cream chicken soup
1/2 soup can water (might need more, up to one cup)
salt and pepper to taste
Wondra Flour (use regular flour or cornstarch if you don't have Wondra)
for thickening, if necessary

Put soup and water in crockpot. Place chicken in crockpot. Layer vegetables
on top, including peas and green beans. Pour more water in crockpot to just
cover the vegetables. Cook on low for about 8-10 hours, until the chicken is falling apart. Make a roux with 1/2 cup of broth from the crockpot (cool it to room temperature) and Wondra flour. Don't make the roux too thick, it should be kind of runny. Add the roux to the crockpot and mix well. Cover and cook on LOW for about 15-20 minutes more. YIELD: 4 servings. Notes: You can make this on the stovetop too in a big stockpot. Use the dumpling recipe from a box of Bisquick, and add a tsp. of sage to it for a stuffing flavor. If you want to add dumplings to the crockpot, boil a separate pot of water on the stove for them and then just add them to the crockpot after they cook.

CROCKPOT SUNDAY ROAST

1-1/2 to 2 pounds chuck roast, trimmed of fat (the butcher can do this for
you if you ask)
1 envelope onion soup mix
2 cups water
1 medium onion, sliced
1 small carrot, cut on the bias into 3 pieces
2 ribs celery, chopped
1 clove garlic
2 small red potatoes

Brown the meat and the veggies, to give the gravy more flavor. Place the meat into the crockpot, then the veggies; sprinkle on the onion soup mix and pour water over the top. Cover and cook on LOW for 8-10 hours or until meat is tender. Once the meat is done, if you want to thicken the gravy, remove the meat and veggies from the pot and place them on a serving platter. Mix together 2 tablespoons flour and 2-3 tablespoons water to make a paste; whisk the paste into the hot liquid until thickened. You may want to put the temperature on HIGH when you make the gravy.

CROCKPOT TURKEY AND WILD RICE CASSEROLE

3 slices bacon, cooked and cut up
1/2 pound turkey breast cut up into small pieces
1/4 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 cans chicken broth
1/2 can cream of chicken soup
1/8 tsp. marjoram
Dash of pepper
3/4 cup uncooked wild rice (make sure you rinse it)

Brown the turkey in the bacon fat until brown and then add the onions, carrots and celery and cook for a couple of minutes more. Mix the soup and chicken broth together in the crock pot and add the turkey mixture, the bacon and the wild rice. Cook on LOW setting 6-7 hours. YIELD: 4 servings 

CUCUMBER CHEESE SLICES
Makes about 3 dozen

Ingredients:
3 fresh, ripe Cucumbers
2 (3-oz.) pkgs. Cream Cheese with Chives
1/4 cup Pimiento-stuffed Olives

Allow cream cheese to soften while you finely chop the olives. Cut each cucumber in half length-wise. Scoop out the seeds with a spoon or melon baller, and discard.

Divide the cream cheese mixture between the cucumbers, filling in the hollows (where the seeds used to be). Restore each cucumber to its original shape by pressing halves together firmly. Wrap each in plastic film, and chill until almost time to serve.

At that point, remove from refrigerator and - with a sharp knife - carefully cut each cucumber cross-wise into about a dozen slices, each about 1/2-inch thick. 

DELICIOUS OVEN FRIED CHICKEN

1 cup Bread Crumbs
1/4 cup Parmesan Cheese -- grated
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Thyme -- fresh, minced
1/2 teaspoon Oregano -- fresh, minced
1 teaspoon Basil -- fresh, minced
2 teaspoons Paprika
1/2 teaspoon Salt**
1/2 teaspoon Black Pepper
2 medium Eggs
1 teaspoon Hot Pepper Sauce
6 medium Chicken Breast halves without skin
3 tablespoons Olive Oil

Preheat the oven to 350 degrees F. Combine the bread crumbs, Parmesan cheese, and spices in a large zip baggie. In a shallow bowl, beat the eggs. Add the hot pepper sauce. Dip each chicken breast into beaten egg mixture. Place breasts, one at a time into baggie of crumbs and shake to coat. Coat a baking sheet with the olive oil. Place the chicken breasts on the baking sheet. Bake the chicken for 30 to 35 minutes until juices run clear. Note: Do not cover chicken if you prefer it to turn out a bit crispy on the
outside. If you prefer a softer coating, lightly cover with foil and pierce foil in several places to release steam. 
DORITO CASSEROLE

1 lb Ground Beef
1 can (10 3/4oz) Cream of Mushroom Soup
1 can (5oz) Evaporated Milk
1-4oz. Can Green Chilies, chopped
1 small onion, chopped
8 slices American Cheese
1 medium bag Doritos(tm) (Nacho Cheese or Salsa Flavored)

Brown meat and onions in skillet until meat is cooked. Add mushroom soup, milk and chilies; mix well. Add Doritos(tm) and mix together. Lay slices of cheese on top. Cover cook in oven at 300-350 degrees till cheese is melted.

DRY BARBECUE RUB

4T brown sugar
1T hickory salt
1T oregano
1T cumin
2T garlic powder
2T chili powder
2T paprika
1T onion powder
2T dry mustard
1/4t cayenne

Mix dry ingredients thoroughly. Rub generously into skinless chicken, pork chops or whatever. Let the meat 'marinate' for an hour, then toss on the grill for a slow cooking.

DUTCH OVEN CHICKEN ENCHILADAS

1 1/2 pounds Chicken Breast, no skin, no bone -- cut in 1" cubes
12 large Flour Tortillas
12 small Corn Tortillas
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 1/2 cups Salsa
1/4 cup Green Chilies -- diced
1 medium Green Bell Pepper -- chopped
2 medium Onions -- chopped
1/2 cup Mushrooms, canned
1 can Black Olives -- sliced or chopped
1 pound Monterey Jack Cheese
1 pound Cheddar Cheese
2 cups Sour Cream, light

Shred both cheeses together. In a large bowl, mix chicken, cheeses, green pepper, onions, mushrooms, olives, chilies, soups, salsa and sour cream. In a 12 inch Dutch oven, place a layer of corn tortillas on the bottom and then a layer of flour tortillas. Next add a thin layer of the mixed ingredients. Repeat flour tortillas and mixed ingredients in layers until the top layer. Place a flour tortilla on top and then a layer of corn tortillas. Using 8 - 10 charcoal briquettes on the bottom, and 13 - 15 charcoal briquettes on the
top, cook for about 30 minutes or until chicken is completely cooked. Great served with chips and salsa.

EASY SHISH KA BOTS

1 pound Boneless Chicken -- cut in 2" pieces
1 pound Beef, trimmed -- cut in 2" pieces
1 package Ranch Salad Dressing Mix -- powdered
1/2 cup Vegetable Oil
1/2 cup Miracle Whip light

You will need two medium sized bowls. Divide powdered salad dressing mix between the two bowls, in equal portions. Next, add the vegetable oil to one bowl, and mix well. Add the miracle whip to the second bowl, and mix well. Rinse chicken with cold water, and pat dry with paper towels. Place chicken into the bowl containing the miracle whip mixture, and stir to coat chicken pieces. Cover this bowl, and place in refrigerator for one hour.

Place beef pieces into the bowl containing the vegetable oil mixture, and stir to coat beef pieces. Cover and place in refrigerator for one hour.

While your meat and poultry are marinating, soak 24 large wooden skewers in a shallow pan of cold water. By soaking the wooden skewers, you will discourage them from burning through while your meat is cooking. When your hour is over, place chicken onto 12 of the skewers, 3 or 4 pieces per skewer, and place onto a platter or baking sheet. Set aside. Now, place beef onto the other 12 skewers, and place onto a separate platter or baking sheet. Immediately dispose of remaining marinade from each bowl- do not
reuse. Broil shish-ka-bots on your outdoor grill, until meat is cooked through and tender.

FISH FILETS AU GRATIN

1 c. (4 oz.) shredded American Cheese
1/4 c. dry bread crumbs
1 tsp. paprika
1 tsp. minced parsley
1/2 tsp. onion salt
1/4 tsp. salt
1/4 tsp. pepper
2 lbs. fish fillets

Preheat oven to 400 . In small bowl combine all ingredients except fish. Place fish on individual squares of greased foil. Spoon crumb mixture over fish. Seal securely and bake at 400 for 30-35 minutes or until fish flakes easily. Serves 6. To Grill: Place packets 3-4 inches from hot coals. Cook 20-25 minutes.

GIBSON CHOCOLATE CAKE

3 cups brown sugar
2 1/2 cups of cooled, cooked oatmeal
2 eggs
2/3 cup of vegetable oil
1/2 cup of powdered baking cocoa
1 teaspoon baking soda
2 cups flour
1 teaspoon vanilla

Boil two cups of water in a pan and add a cup of rolled oats. Cook until thick. Remove from heat and cool. (This part sounds suspiciously like making breakfast, but it is the first secret to this incredible cake) In a BIG bowl, add 2 1/2 cups of cooled, cooked oatmeal, then mix in the remaining ingredients. Scrape the batter into a 9X13 pan and bake 30 minutes at 375 degrees. When it is done, remove from oven and cover with squares of Hershey Milk Chocolate Bar (secret #2). Put it back in the oven for a few minutes until the chocolate bars are gooey. Remove from oven, spread chocolate
around and let it cool. 16 servings. Preparation Time 1 hour

GRILLED GREEK CHICKEN

1 cup salad dressing -- (like Miracle Whip)
1/2 cup chopped fresh parsley
1/4 cup dry white wine or chicken broth
1 lemon -- sliced and halved
2 tablespoons dried oregano
1 tablespoon garlic powder
1 tablespoon ground black pepper
3 pounds broiler chicken -- cut up

Mix together all ingredients except chicken until well blended. Pour over chicken. Cover; marinate in refrigerator at least 20 minutes. Drain marinade; discard. Place chicken on grill over medium-hot coals. Grill, covered, 20 to 25 minutes on each side or until tender. Yield 8 servings.


HEATH BAR DESSERT

2 cups crushed Ritz crackers
1/2 cup melted margarine
3 tbsp. granulated sugar

Mix thoroughly together and pat firmly into bottom of 9 x 13" pan. Chill while preparing filling.

Filling: 
2 pkgs. (4 oz . each) vanilla instant pudding
2 cups cold milk

Beat as for pudding (mixture will be thick) Beat in with mixer on low speed: 1 quart softened Heath Bar ice cream (can use Butter Brickle, or plain vanilla) Beat just till mixed in . Spread on crust. Top with 1 tub (8 oz.) thawed Cool Whip. Sprinkle with 6 Heath Bars, crushed and refrigerate till serving time, at least 1 hour. Serves 12 

HOMEMADE FIVE SPICE SEASONING

2 teaspoons Anise Seeds -- crushed
2 teaspoons Black Pepper -- fresh ground
2 teaspoons Fennel Seeds -- crushed
2 teaspoons Cloves -- ground
2 teaspoons Cinnamon -- ground
1 1/2 teaspoons Ginger -- ground
1/2 teaspoon Allspice -- ground

Using a large bowl, combine all ingredients, mixing well with a wire whip. Place in an airtight container or foil pouch, and label. Use to flavor fish or pork. Yield: 1/4 cup.
Note: Store herb containers in a dark, cool, dry place for up to six months. Heat weakens spice flavors, so avoid displaying seasonings on open racks above or near stove tops or ovens. Store seldom-used seasonings in the freezer to maintain freshness.

IRISH POT ROASTED CHICKEN

Chicken, about 4.5 lb
4 oz Oatmeal
Medium onion, chopped
2 T Butter
3 T Stock
Salt and pepper
6 oz Bacon
3 Med. onions, sliced
2 lb Potatoes
Seasoned flour
3 T Dripping or oil
4 Med. carrots, sliced

If there are giblets with the bird, take them out, wash all but the liver (reserve that for another use), and cover with water, add salt and pepper, bring to the boil and simmer for half an hour. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the bird with this mixture and secure well. Heat the dripping or oil
and lightly fry the bacon, then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole. Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour. Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the
casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning. Serves 4.

JALAPENO CORN BREAD
WEAR GLOVES WHILE WORKING WITH PEPPERS
1 cup cornmeal
1 can (8 3/4 oz.) cream style corn
1/2 cup shredded cheddar cheese
1 cup buttermilk
2 tsp. baking powder
1/4 cup vegetable oil
3/4 tsp.
1 to 2 Tbsp. minced fresh jalapeno peppers
2 eggs, beaten

In a bowl, combine cornmeal, cheese baking powder and salt. Combine the remaining ingredients and stir into cornmeal mixture until just moistened. Transfer to a greased 9 inch square baking pan. Bake at 350 degrees for 1 hour or until a toothpick inserted near the center comes out clean.

KID STUFF

1) Banana boat sandwiches: Open (but don't tear apart) a standard hotdog bun. Spread a layer of peanut butter on each side. Peel a banana and split it lengthwise. Lay banana into bun like a hotdog (or boat). For "passengers", sprinkle a few raisins on top.

2) Wrap sandwiches: Instead of a plain sandwich on bread, place thin layers of whatever deli meat, cheese, veggies, and condiments you like on each flour tortilla. Roll each into a tube and serve immediately, or wrap with plastic wrap and store until lunch. Kids love these because they're much easier for little hands to eat than big sandwiches, and they're not the usual fare.

3) Bean dippers: Roughly mash 3 cans drained pinto, black, garbanzo, or kidney beans (or use 2 cans fat-free refried beans). Add 1 can diced tomatoes with Italian or mild Mexican seasoning OR 1 to 1 1/2 cups very mild salsa. Chill and serve with any of the following dippers: celery sticks, carrot sticks, cauliflower florets, bell pepper strips, crackers, toasted pita triangles, toasted tortilla wedges, or anything else you like.

4) Fruit dippers: Blend low-fat cottage cheese and low-fat plain yogurt (about equal parts). Add a few drops of vanilla and just enough sugar (brown sugar is nice) to sweeten a bit. Serve as a high-protein, low-fat meal with pieces of apple, orange, pear, strawberry, pineapple, banana, or any of your favorite fruits.

5) Rice paper roll-ups: A variation on Vietnamese spring rolls, start these by preparing thin strips of deli ham/turkey, lettuce, napa cabbage, bean sprouts, carrot, and/or cucumber (add other ingredients such as softened cellophane noodles if you wish). Soak a round sheet of rice paper in water just until soft. Align ingredients along one end, roll up halfway, fold in ends, and finish rolling into egg roll shape. Repeat as necessary,
tightly cover roll s with lightly damp towel and refrigerate. (Don't make too far ahead of time or they'll dry out.) Though restaurants usually serve these with soy, hoisin, or peanut sauce, you can let kids dip them in whatever salad dressing, etc. they'll eat.

LEMON BARS

1 stick unsalted butter, softened
1/4 cup powdered sugar
1 cup plus 2 1/2 tablespoons flour
1 cup granulated sugar
1/2 teaspoon baking powder
Pinch of salt
2 eggs
2 teaspoons grated lemon zest
1/4 cup fresh lemon juice (be sure to put in that much - otherwise they will be to sweet.)

Preheat oven to 350. Line an 8x8 inch baking pan with foil, and grease foil. In a medium bowl with a wooden spoon, beat butter and powdered sugar until combined. Add 1 cup of the flour and stir until blended. Pat evenly into bottom of pan. Bake crust for about 20 minutes, or until golden brown. In a bowl, combine remaining flour, granulated sugar, baking powder, salt, eggs, lemon zest, and lemon juice. Whisk until smooth. Pour over crust. Bake 20 to 25 minutes or until top is firm to the touch. Remove to a wire rack and cool completely. Dust lightly with additional powdered sugar. Remove from pan and
cut into squares.

LEMON NUT BARS

Bars: 1 cup of all-purpose flour
1/2 cup packed brown sugar
1 cup quick cooking oats
3/4 cup butter or margarine
1 cup chopped nuts
1 250 g Philadelphia brand cream cheese, softened
2 eggs
1/4 cup lemon juice
1 tbsp. grated lemon rind
1 cup Baker's Angel Flake coconut

Glaze: 1/2 cup icing sugar
1 tbsp. milk

1. Heat oven to 350° F.
2. BARS: Mix flour, sugar and oats; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Reserve one cup of crumb mixture. Press remaining crumb mixture onto bottom of a greased 9 x 13 baking pan. 
3. Bake 15 minutes.
4. Beat cream cheese, eggs, juice and rind in bowl with electric mixer on medium speed until well blended. Stir in coconut. Pour over crust; sprinkle with reserved crumb mixture. 
5. Bake 25 minutes. Cool, cut into bars.
6. GLAZE: Blend together icing sugar and milk. Using a teaspoon, drizzle over each bar.

LOPEZ ISLAND SALAD

2 bunches fresh spinach
1 pint strawberries, sliced
1/2 cup sugar
1 tablespoon poppy seeds
2 tablespoons sesame seeds
1 1/2 tablespoons onion, minced
1/4 teas. Worcestershire sauce
1/4 teas. paprika
1/2 cup oil
1/4 cup vinegar

Rinse and pat spinach dry. Tear into salad pieces. Add strawberries to spinach. Combine remaining ingredients for dressing in blender. Add dressing to spinach and strawberries. Note: Do not add dressing until right before serving. serves 8-10

MEXICAN LAYER DIP

1 can refried beans
1 packet of Hidden Valley Ranch Dip mix
1 16 oz container sour cream
Salsa
Black Olives (slice these so they will lay flat)
Shredded Cheese (I use the mexican flavor)

Combine sour cream and dip mix and let set in the fridge for at least a couple of hours. (Overnight it absorbs the flavor even more.) On a small platter, Spread the refried beans ( leave them at room temp.) so it covers the whole platter. Next spread the dip mix leaving an edge of beans showing. Spread a small ring of salsa around the dip mix leaving a bit of the dip mix showing. You should have an oval of dip mix in the middle. Fill the oval with lots of the shredded cheese. Place the cut up olive pieces around on the exposed dip mix that is showing. Serve with tortilla chips. It's a very pretty appetizer on the table too. 

OATMEAL CRISPIES

1 cup shortening
1 cup sugar
1 cup brown sugar
2 whole eggs
2 cups flour
2 cups rolled oats
1 teaspoon salt
1 teaspoon baking soda

Heat oven to 350`. Combine in a large bowl, shortening, sugar, brown sugar, and eggs. Stir
in the rest. Drop onto no-stickum cookie sheet and bake for 8 - 10 minutes. Watchit!

PORK CHOPS DELUXE

6 boneless pork chops (4 ounces each), trimmed
2 tablespoons water
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (10 3/4 ounces) condensed golden mushroom soup, undiluted
1/3 cup chopped onion
2 teaspoons Dijon mustard
1 pound fresh mushrooms, sliced
1/4 teaspoon salt, optional
3 cups hot cooked rice
2 tablespoons minced fresh parsley

Coat a skillet with nonstick cooking spray; brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits. Drain tomatoes, reserving juice; set tomatoes aside. Add juice, soup, onion, mustard, mushrooms, and salt if desired to skillet; mix well. Return pork chops to skillet. Cover and simmer for 30 minutes or until pork is tender. Stir in tomatoes; heat through. 
Combine rice and parsley. Serve with the pork chops and sauce over rice. Serves 6.

QUICK BAKED CATCH OF THE DAY

Walleye or other fresh fish fillets
Milk
1 bag of potato chips
1/2 cup parmesan cheese
1/2-3/4 teaspoon thyme
1 sleeve soda crackers, crushed
4 tablespoons melted butter

Cut fish into you favorite-size pieces. In Ziploc bag, crush potato chips. Add parmesan cheese and thyme to bag and shake well. Dip fish in milk, then coat with potato chip mixture. Spray two large cookie sheets with non-stick cooking spray and sprinkle with crushed soda crackers. Place fish on the cookie sheets. Drizzle with melted butter. Bake uncovered at 500 degrees for 10 minutes or less, just until fish flakes.


RICHS MAYONNAISE

1 egg or egg substitute equivalent
2 teaspoons Dijon mustard
Salt and freshly ground black pepper to taste
Zest from 1 lemon (grated rind)
1/2 teaspoon dried dillweed
1 cup canola oil
1 to 2 tablespoons lemon juice

Combine egg, mustard, salt, pepper, grated lemon rind, and dillweed in container of electric blender. Pulse on and off a few times. With the machine running, very slowly add the oil through the top. When mixture becomes thick and creamy, you can add the oil a little faster. When it is all integrated, pulse in the lemon juice. Taste and adjust seasonings. If the mayonnaise is thicker than you like, thin with warm water or sour cream. Refrigerate overnight for flavor to maximize. Yield: about 1 cup. 





SHRIMP FOR THE BUFFET

2-3 pounds raw Shrimp
2-3 quarts Water
3 Tbs. Salt
6 buds Garlic 
3 small Onions 
2 large stalks Celery 
juice and zest (colored part of rind) from half a Lemon
20 whole Allspice
2 large Bay Leaves
15 Cloves
Parsley (several sprigs of fresh, if possible)
dash Black Pepper
8 Peppercorns
1/8 tsp. dried Red Pepper Flakes
Thyme sprig (fresh, if possible; or 1/8 tsp. dried)
5 Tbs. Worcestershire Sauce (divided) 
4 medium Onions
Box of Bay Leaves
3/4 cup white Vinegar
1 1/4 c. Salad Oil
1 Tbs. Yellow Mustard
2 1/2 Tbs. Capers (with juice)
2 1/2 tsp. Celery Seed
Hot Sauce

Place the water over medium-high heat in a very large pot; add salt and stir to dissolve as the water heats. Slice the garlic and onions and crush or break the celery; add the vegetables to the pot. Add the lemon juice and rind, as well, and also the allspice, 2 bay leaves, cloves, parsley, peppers, thyme, and 1 Tbs. of the Worcestershire sauce. Allow this fragrant mixture to come to a boil; continue simmering 20 minutes, to allow the flavors to "marry." Add shrimp; bring back to boil, then simmer for another 12-15 minutes (depending on size of shrimp). Remove from heat, allow shrimp to cool, then shell and remove the veins. 

Thinly slice the 4 medium onions.In a large container that will fit in your refrigerator, layer the shrimp with the sliced onions and the bay leaves. Then warm the vinegar and mix it with the salad oil, salt, yellow mustard, capers and juice, celery seed, dash of hot sauce, and 1/4 cup (the other 4 tablespoons) of the Worcestershire sauce. Pour this concoction over the layered shrimp, onions, and bay leaves. Cover their container and slip into your refrigerator, where it can happily stay until just before the party.

To serve, arrange the shrimp on a large platter - perhaps on a bed of bay leaves - and have cocktail picks and perhaps a good selection of crackers handy, too. 
SPAGHETTI SALAD

1 lb spaghetti (cooked & drained)
1 8 oz. bottle Italian Dressing
1 large Green Pepper (cut up)
1 large Red Onion (cut up)
2 Cucumbers (cut up)
2 Tomatoes (cut up)
1/3 jar of Salad Seasoning (in spice section of grocery store - red in
color)

Mix and toss ingredients together and chill for several hours or overnight (toss a few times while chilling). If chilling overnight, I usually don't put the tomatoes in until the next day - otherwise they get too mushy for my taste. I have also added olives, red peppers and pepperoni (again - chopped). I suppose you could add any items you like. You can also increase or decrease the amounts of the green pepper, onion, cucumbers and
tomatoes. The measurements shown are what I like - I have increased the tomatoes and cucumbers. This salad gets better as it marinates in the Italian dressing.

SPICY CHICKEN STRIPS

1 teaspoon vegetable oil 
1/2 pound skinless boneless chicken breasts, 
(cut crosswise into 1/4-inch strips)
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon liquid hot pepper sauce
5 celery stalks, cut into 3-inch sticks
Blue Cheese Dip Ingredients
2/3 cup nonfat plain yogurt 
2 tablespoons reduced-fat mayonnaise 
2 ounces crumbled blue cheese 
3 tablespoons finely chopped scallions 
1/4 teaspoon coarsely ground black pepper 

In a small bowl, whisk together the yogurt, mayonnaise and blue cheese. Stir in the scallions and pepper and set aside while preparing the chicken. Cover and refrigerate. (This recipe can be made one day ahead to this point.) Heat the oil in a large, preferably nonstick skillet. Season the chicken with the salt. Cook the chicken over medium-high heat, stirring frequently, until lightly browned and cooked through, 3 to 4 minutes. Remove the skillet from the heat. Add the butter and hot pepper sauce to the pan and swirl until the butter melts and the sauce coats the chicken. Serve the chicken and celery sticks along with the blue cheese dip. Provide toothpicks for spearing the chicken and dipping it in the sauce. Makes 6 servings.

SPINACH ARTICHOKE DIP

2 pkg. (8 oz. each) cream cheese, softened
1 cup whipping cream
1/2 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/3 cup grated Parmesan cheese
1 (9 oz.) pkg. frozen artichoke hearts, cooked and drained or
1 can (15 oz.) artichoke hearts, drained
1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained
1 cup shredded Monterey Jack cheese
tortilla chips
1 cup prepared salsa

In a food processor, fitted with a metal blade, process cream cheese, whipping cream, garlic powder and pepper until smooth and creamy. Add Parmesan cheese and artichoke hearts and process until well chopped. Pour into baking dish and stir in chopped spinach. Refrigerate until baking time. Sprinkle top with Monterey Jack cheese. Bake in preheated 350 degree oven until heated through, about 15 to 20 minutes. Or heat 3 to 5 minutes in microwave oven, turning twice. Serve with tortilla
chips and prepared salsa on the side.

STEAMED FLORIDA CLAMS WITH PACIFIC SPICES
Serves 4

1/2 cup dry sake 
1/4 cup fresh lime juice 
24 fresh lime leaves (optional) 
1 tablespoon Thai red curry paste 
3 tablespoons sweet Hungarian paprika 
1 tablespoon curry powder 
1 teaspoon dark chili powder 
1/2 teaspoon salt 
60 fresh clams, cleaned 
3 cups peeled, seeded, and chopped fresh tomatoes 
1/2 cup minced scallions, green parts only 
6 garlic cloves, sliced extra thin 
1 tablespoon chopped fresh ginger 
Lime leaves on branches (optional) 
1 cup cilantro leaves 

In a medium-size saucepan, mix together sake, lime juice, lime leaves, curry paste, paprika, curry powder, chili powder and salt. Add clams and cover. Place over high heat until clams are opened and cooked, about 5 minutes from the sight of the first steam. Remove clams to 4 deep serving bowls and stir tomatoes, scallions, garlic and ginger into remaining hot broth. Spoon liquid evenly over hot clams. Garnish with lime leaves on branches and cilantro. 

STIR FRIED RICE NOODLES

12 oz package of dried rice noodles (not the fine vermin-celli)
2 T veggie oil
1 c sliced leeks or onions
1 c thinly sliced or ground pork, beef, or chicken (optional)
1 c sliced veggies such as shitake mushrooms, bok choy, or Chinese broccoli (opt.)
1/2 t chili garlic sauce
1 t sugar
2 T fish sauce
1 T lime juice
1/2 c roughly chopped basil
salt and pepper to taste
1/2 c chopped peanuts (opt)
lime wedges (opt)

Put the rice needles in a big bowl and cover with warm water. Soak for 15 to 30 minutes until pliable. Bring a big pot of water to boil. Drain the soaking noodles and slip them into the boiling water for about 30 seconds. Drain and rinse them in cold water. If the noodles start to stick together while you're getting everything else ready, just give them another rinse with cold water and loosen them with your hands.

Heat the oil in a wok or deep skillet, over a medium high heat. Toss in the leeks or onions and fry for about 30 seconds. If you're using meet or veggies, add them now and stir fry quickly. Add garlic and chili sauce, and cook about 30 seconds, stirring
Constantly. Add noodles and toss to blend. Try to keep noodles from sticking to the pan, but don't stir too roughly or the noodles will start to break up.

When noodles are hot, mix together the sugar, fish sauce, and lime juice, and add to the
Pan, along with salt and pepper to taste. Toss lightly until flavors are blended, then stir in basil until it just wilts. Sprinkle, if you like, with chopped peanuts and serve with lime
Wedges.

STRAWBERRY SHORTCAKE

Biscuits (makes 12 biscuits)
4 cups flour
2 tablespoons baking powder
1/2 cup sugar
1 1/2 teaspoons salt
1 each lemon zest
1/2 teaspoon nutmeg
8 tablespoons cold butter cut into chips 
2 cups buttermilk 

Filling for 6 people: 
3 pints strawberries, hulled and sliced 
1/4 cup fine sugar 
1 pint heavy cream, whipped 

1 day ahead, mix the berries with the sugar and allow to sit overnight to extract fresh strawberry juices. The day of serving prepare the biscuits. Combine all dry ingredients in the bowl of a food processor. Pulse to combine. Add cold butter chips and pulse until the mixture resembles corn meal. Remove to a work bowl and add the buttermilk while mixing with hands until a sticky but firm dough forms. Line a baking sheet with parchment paper and spray with a non-stick spray. Make rough shape balls of dough , 3-4 inches in diameter. Brush with buttermilk and sprinkle with sugar. Bake at 400 for about 20-25 minutes or until done. Split the biscuits and fill with strawberries and their juices. Top with whipped cream and the top half of biscuit. Yield: 6 Servings


SUPREME PASTA SALAD

1 pound penne or corkscrew pasta, cooked and rinsed with cold water
1 red bell pepper, chopped
1 green bell pepper chopped
3 carrots, sliced
1 can artichoke hearts, in water, drained and quartered
1 medium red onion, diced
Dressing:
1 28 ounce can chopped tomatoes
1 teaspoon dried basil
2 teaspoons garlic powder
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper

1. Place pasta in a large bowl.
2. Add vegetables.
3. Mix dressing with pasta and vegetables.
4. Serves 8.

SWORDFISH WITH MANGO SCOTCH BONNET SAUCE

For mango scotch bonnet sauce: 
2 green bell peppers, halved and seeded 
2 red bell peppers, halved and seeded 
4 fresh peeled tomatoes, halved and seeded 
3 ripe mangoes, peeled and chopped 
1 onion, chopped 
4 to 5 cloves garlic, minced 
2 scotch bonnet peppers, cut in half (or substitute jalapeños) 
3/4 cup cider vinegar 
1 cup brown sugar 
1/4 cup molasses 
1/4 cup Dijon mustard 
1/4 cup tamarind pulp 
2 tablespoons cinnamon 
1 tablespoon cumin 
1 tablespoon thyme leaf 
1 tablespoon marjoram 
Salt and freshly ground black pepper 
1 cup water 
For fish: 
4 (8-ounce) swordfish steaks 
Olive oil 
Salt and freshly ground black pepper 
2 chayotes, cut into 1/4-inch slices 
For avocado butter: 
2 ripe avocados 
Juice of 1/2 lime 
1/4 cup extra-virgin olive oil 
Salt and freshly ground black pepper 

To make sauce: Combine all sauce ingredients in a large non-reactive saucepan. Simmer gently for 1 hour. Remove from heat and let cool slightly. Puree sauce in a blender or food processor and pour it through a medium mesh strainer. Correct seasoning, adding salt and pepper to taste. Brush swordfish with olive oil and sprinkle with salt and pepper. Set aside. To make avocado butter: Cut avocados in half and scrape out the flesh. Puree flesh in a food processor or blender with lime juice, slowly adding olive oil, salt and pepper. Set aside. 

Prepare a medium fire in a grill. Brush chayote with olive oil and grill over medium heat for several minutes until tender. Remove and set aside. Grill swordfish, continually basting with sauce. To serve: Arrange chayote slices in circles on dinner plates. Place swordfish in center. Garnish each piece of fish with a tablespoon of avocado butter and serve at once. Serves 4