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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).

ALL DAY CROCKPOT BEEF 03

ALOHA CHICKEN 03

ALS RUM CHICKEN 04

ANGEL CHICKEN PASTA 04

ANNIVERSARY CHICKEN 05

APPLE AND ORANGE CHICKEN 05

APRICOT CHICKEN II 05

BAKED CHICKEN WITH PEACHES 06

BAKED FETTUCCINE LASAGNA 06

BAKED SESAME CHICKEN 07

BAKED SPAGHETTI II 07

BAKED SPAGHETTI WITH CHICKEN 08

BEEF AND NOODLE CASSEROLE 09

BOHEMIAN MACARONI AND CHEESE 09

BOURBON CHICKEN 10

BREAKFAST CASSEROLE 10

BROWN SUGAR SHORTBREAD PUFFS 10

BUFFALO WINGS 11

CARAMEL APPLE PORK CHOPS 11

CHAMPAGNE AND CHOCOLATE CREAM SAUCE. 12

CHEDDAR AND ONION SOUP CHICKEN 12

CHEDDAR CHEESE SOUP (MAKE YOUR OWN) 13

CHEWY GRANOLA BARS 13

CHICKEN AND LEMON DUMPLINGS 14

CHICKEN AND RICE 15

CHICKEN AND SPAGHETTI 15

CHICKEN ENCHILADAS II 16

CHICKEN MARSALA 16

CHICKEN N STUFF 17

CHICKEN SALSA 17

CHICKEN WITH OLIVES 18

CHOW MEIN NOODLE CASSEROLE 18

CINNAMON CHICKEN 19

CITRUS SCALLOPS 19

COFFEE ROAST 20

CORN BREAD STUFFING 20

CORNBREAD MEATLOAF 21

CPBL EASY BEEF TERIYAKI 21

CPBL LEMON BROCCOLI CHICKEN 22

CPBL SAVORY SKILLET CHICKEN AND RICE 22

CUBAN STYLE RUM MANGO GLAZE 22

FRESH PEAR SQUARES 23

GELATIN INFORMATION 23

GREEN BEANS ASADOOR 24

HONEY MUSTARD CHICKEN 24

JACOBS COAT CASSEROLE 24

LAYERED EGG NOODLE BAKE 25

MACARONI AND CHEESE III 26

NOODLES A LA PAKISTAN 26

OVEN BEEF STEW 27

PASTA BROCCOLI BAKE 27

PEAR CRANBERRY WALNUT PIE 28

PEAR VINAIGRETTE 29

PORT CARAMELIZED PEAR SLICES 29

PORT POACHED PEARS 30

PUMPKIN BREAD 30

PUMPKIN DOUGHNUT DROPS 31

PUMPKIN ROLL 31

QUEEN OF PUDDINGS 32

RICE PILAF 32

ROTINI PASTA BAKE 33

STREUSEL TOPPED PUMPKIN PIE 33

TAFFY APPLE PIZZA RECIPE 34

THUNDERBIRD STEW 34

TURKEY CUTLETS WITH APPLE CHUTNEY 35

VEGETABLE CAKE 35

ALL DAY CROCKPOT BEEF

1 1/2 pounds Beef -- *stew or roast beef (any cut desired)

1/2 teaspoon Black Pepper

2 Garlic Cloves -- minced

1/2 package Onion Soup Mix

2 teaspoons Worcestershire Sauce

1 teaspoon A-1 Steak Sauce

3 large Carrots -- sliced

2 large Celery Stalks -- sliced

1 medium Green Bell Pepper -- chopped

1 medium Onion

1/2 cup Water

1/2 cup Tomato Juice

Cut beef into serving-sized portions. Brown beef in a bit of vegetable oil, in a large skillet. Meanwhile, slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into the bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Turn the crockpot to high for 30 minutes, then turn to low, cover and cook for 7-9 hours.

Freezer directions: Cut and brown beef as directed above, then cool. Place beef into a large zip baggie. Add all other ingredients to baggie, label and freeze for up to six months. The day before you wish to cook this, remove from freezer and thaw overnight in refrigerator, then place into crockpot next morning and cook as directed above.

ALOHA CHICKEN

2 skinless, boneless chicken breast halves - cut into bite size pieces

1 teaspoon ground ginger

1 teaspoon paprika

1 tablespoon onion powder

2 tablespoons garlic salt

3 tablespoons cider vinegar

1 cup ketchup

1/4 cup soy sauce

1 (20 ounce) can crushed pineapple with juice

1/4 cup packed brown sugar

1 Preheat oven to 400 degrees F (200 degrees C).

2 Arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.

3 Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot. Serves 6

ALS RUM CHICKEN

4 chicken breasts OR thighs

salt and pepper to taste

1 (20 ounce) can pineapple chunks, drained

1 cup rum

1 Preheat oven to 375 degrees F (190 degrees C).

2 Place chicken pieces in a lightly greased 9x13 inch baking dish. Make sure rib area of breasts is facing up. Cover dish and bake in the preheated oven for 15 to 20 minutes.

3 Remove cover and flip chicken pieces. Place pineapple (reserve some for garnish) around chicken. Pour rum over all. Cover and bake for another 15 minutes. Garnish with additional pineapple and serve. Makes 4 servings

ANGEL CHICKEN PASTA

6 skinless, boneless chicken breast halves

4 tablespoons butter

1 (.7 ounce) package dry Italian-style salad dressing mix

1/2 cup white wine

1 (10.75 ounce) can condensed golden mushroom soup

4 ounces cream cheese with chives

2 (8 ounce) packages angel hair pasta

1 In a large saucepan melt butter or margarine over low heat. Add package of dressing. Blend in wine and undiluted can of soup. Blend in cream cheese and stir until smooth. Heat through gently.

2 Arrange chicken breasts in a baking dish. Pour sauce over.

3 Bake in a preheated 325 degree F (165 degree C) oven for 60 minutes.

4 As baking time nears, in a large pot with boiling salted water cook angel hair pasta until al dente. Drain well.

5 Serve chicken dish over warm angel hair pasta. Makes 6 servings

ANNIVERSARY CHICKEN

6 chicken breasts

8 tablespoons teriyaki sauce

1/2 cup ranch style salad dressing

1 cup shredded Cheddar cheese

3 green onions, chopped

1/2 (3 ounce) can bacon bits

1 tablespoon chopped fresh parsley, for garnish

1 In a large skillet, heat oil over medium high. Add chicken breasts and saute 4 to 5 minutes each side until lightly browned.

2 Preheat oven to 350 degrees F (175 degrees C).

3 Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing . Sprinkle with cheese, green onions and bacon bits to top.

4 Bake for 25 to 35 minutes, or until chicken is cooked through and juices run clear. Garnish with parsley and serve. Makes 6 servings

APPLE AND ORANGE CHICKEN

1 (1 ounce) package dry onion soup mix

4 chicken breasts (OR 4 legs OR 8 drumsticks)

1 (1 ounce) envelope dry cream of chicken soup mix

2 tablespoons soy sauce

2 cloves crushed garlic

1 cup apple juice

1 cup orange juice

salt and pepper to taste

1 Preheat oven to 350 degrees F (175 degrees C).

2 Place the chicken pieces in a lightly greased 9x13 inch baking dish.

3 In a medium bowl combine the onion soup mix, cream of chicken soup mix, soy sauce, garlic, apple and orange juice, salt and pepper. Mix together and pour mixture over chicken. Cover and bake in the preheated oven for 1 hour, then remove cover/lid and bake for another 1/2 hour to brown the chicken. Makes 4 servings

APRICOT CHICKEN II

6 skinless, boneless chicken breasts

1 cup apricot preserves

1 tablespoon distilled white vinegar

1 tablespoon brown sugar

1 Preheat oven to 350 degrees F (175 degrees C).

2 Place the chicken breasts in a 9x13 inch baking dish. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover and bake for 50 minutes. Remove cover and bake for 10 more minutes. Makes 6 servings

BAKED CHICKEN WITH PEACHES

8 skinless, boneless chicken breast halves

1 cup brown sugar

4 fresh peaches - peeled, pitted and sliced

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

2 tablespoons fresh lemon juice

1 Preheat oven to 350 degrees F (175 degrees C).

2 Place chicken in a lightly greased 9x13 inch baking dish and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves and lemon juice.

3 Bake at 350 degrees F (175 degrees C) for about 30 minutes, basting with juices, or until chicken is cooked through and juices run clear. Makes 6 servings

BAKED FETTUCCINE LASAGNA

1 tablespoon butter

1 cup chopped onion

1 cup red bell pepper, chopped

1 pound ground beef (optional)

1 (29 ounce) can diced tomatoes

1 (4.5 ounce) can sliced mushrooms

3 tablespoons chopped black olives (optional)

2 teaspoons dried oregano

12 ounces dry fettucine pasta

1 cup shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 (10.75 ounce) can condensed cream of mushroom soup

1/4 cup beef broth

1/4 cup grated Parmesan cheese

1 Melt butter or margarine in a large skillet over medium heat. Add onion and green bell pepper and saute until tender. Meanwhile, in a separate large skillet, brown beef, if desired; drain and reserve. To onion and bell pepper add tomatoes, mushrooms, olives and oregano. Then add beef if desired and simmer uncovered for 10 minutes.

2 Preheat oven to 350 degrees F (175 degrees C).

3 Meanwhile, place half (6 ounces) of the fettuccine in a lightly greased 9x13 inch baking dish. Top with half of the vegetable mixture and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth and pour over casserole. Sprinkle with Parmesan cheese and bake for 30 to 35 minutes or until heated through. Makes 10 to 12 servings

BAKED SESAME CHICKEN

" Open, sesame! This is a family favorite. For a variation, you can also use bone-in chicken pieces, but be sure to increase the cooking time in this case. Tip: To toast sesame seeds, place in a baking dish in a heated oven for about 5 to 10 minutes, watching carefully not to burn. "

2 tablespoons soy sauce

1/4 cup toasted sesame seeds

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 pinch ground black pepper

4 skinless, boneless chicken breast halves

2 tablespoons butter, melted

1 Preheat oven to 400 degrees F (200 degrees C).

2 Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.

3 Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve. 4 servings

BAKED SPAGHETTI II

1 pound spaghetti

1 pound ground beef

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, chopped

1 (10.75 ounce) can condensed cream of mushroom soup

1 1/2 cups water

1 (10.75 ounce) can condensed tomato soup

2 cups shredded sharp Cheddar cheese

1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

2 In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.

3 Preheat oven to 350 degrees F (175 degrees C).

4 Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.

5 Bake in preheated oven for 20 to 30 minutes; serve. Makes 6 to 8 servings

BAKED SPAGHETTI WITH CHICKEN

3 tablespoons olive oil

2 bay leaves

1 1/2 tablespoons Italian seasoning

1 teaspoon chopped garlic

salt and pepper to taste

2 boneless chicken breasts

1 green bell pepper, chopped

1/2 onion, chopped

1 head broccoli, cut into florets

8 fresh mushrooms, sliced

1 pound uncooked spaghetti

5 ounces shredded Colby-Monterey Jack cheese

1 (16 ounce) jar spaghetti sauce

1 In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.

2 Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.

3 While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.

4 Bake in preheated oven for 20 minutes, or until cheese is melted. Serve. Serves 8.

BEEF AND NOODLE CASSEROLE

6 ounces egg noodles

1 pound ground beef

2 (10.75 ounce) cans condensed tomato soup

2 tablespoons Worcestershire sauce

2 cloves garlic, minced

1/2 pound shredded Cheddar cheese

1/4 cup dry sherry

1/4 cup grated Parmesan cheese

1 Preheat oven to 375 degrees F (190 degrees C).

2 Cook the noodles according to package directions.

3 Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.

4 When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.

5 Bake at 375 degrees F (190 degrees C) for 30 minutes. Makes 4 servings

BOHEMIAN MACARONI AND CHEESE

2 (7.25 ounce) packages dry macaroni and cheese

1 green bell pepper, chopped

1 onion, chopped

1 Each tomato, chopped

1 pound bacon - cooked and crumbled

1 Prepare both boxes of macaroni and cheese according to package directions.

2 Meanwhile, in a large bowl mix together the chopped bell green pepper, onion, tomato, and crumbled bacon.

3 Mix in prepared macaroni and cheese to large bowl with vegetables and bacon. Stir to incorporate ingredients evenly. Pour into a 9x13 inch baking dish.

4 Bake in a preheated 350 degree F (175 degree C) oven for 45 to 60 minutes, or until crispy on top. Serve warm. Makes 6 servings

BOURBON CHICKEN

4 chicken breasts

1 teaspoon ground ginger

4 ounces soy sauce

2 tablespoons dried minced onion

1/2 cup packed brown sugar

3/8 cup bourbon

1/2 teaspoon garlic powder

1 Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.

2 Preheat oven to 325 degrees F (165 degrees C).

3 Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Makes 4 servings

BREAKFAST CASSEROLE

6 ea Large Eggs

2 cup milk

1 tsp. salt

1 tsp. dry mustard

2 ea slices white bread, cubed

1 lb sausage browned

1 cup sharp or mild cheddar shreds

Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs.

BROWN SUGAR SHORTBREAD PUFFS

1-1/4 cups butter -- softened

1 cup firmly packed brown sugar

1 egg yolk

1 teaspoon vanilla

2-1/4 cups all-purpose flour

Heat oven to 350 degrees F. In large bowl, combine butter and brown sugar; blend until light and fluffy. Add egg yolk and vanilla; stir until well blended. Lightly spoon flour into measuring cup; level off. Add flour; stir until mixture forms a smooth dough. Drop by 1-inch rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes or until lightly browned and set. Serve warm or cool. Yield: 4 dozen

BUFFALO WINGS

4 pounds chicken wings

Marinade:

1 cup cider vinegar

2 tablespoons vegetable oil

2 tablespoons Worcestershire sauce

2 tablespoons chile powder

1 teaspoon red pepper flakes

1 teaspoon salt

1 teaspoon fresh ground pepper

1 tablespoon Tabasco sauce

Blue cheese dip:

2/3 cup sour cream

1/2 cup mayonnaise

1 clove garlic

2 teaspoons Worcestershire sauce

1 cup crumbled blue cheese

Salt and freshly ground pepper

2 tablespoons, more or less, whole milk

Stir together marinade ingredients. Place wings in a large zipper plastic bag, and cover with 3/4 of marinade. Reserve remaining marinade and refrigerate in separate container. Refrigerate wings for several hours or overnight. Barbecue wings for 25 to 30 minutes, turning often and basting with reserved marinade.

To make dip, whisk together sour cream, mayonnaise, garlic, Worcestershire sauce and blue cheese. Season with salt and pepper. Add enough milk to make a sauce the consistency of pancake batter. Cover and refrigerate.

CARAMEL APPLE PORK CHOPS

4 (3/4 inch) thick pork chops

1 teaspoon vegetable oil

2 tablespoons brown sugar

salt and pepper to taste

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons unsalted butter

2 tart apples - peeled, cored and sliced

3 tablespoons chopped pecans (optional)

1 Heat a large skillet over medium high heat. Brush chops lightly with oil, and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until evenly browned. Transfer to a warm dish, and keep warm in a low oven.

2 In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover, and cook for 3 to 4 minutes, or just until apples are tender. Remove apples with a slotted spoon, and arrange on top of chops. Keep warm.

3 Continue cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans, if desired.

CHAMPAGNE AND CHOCOLATE CREAM SAUCE

1/2 cup whipping cream

1/2 cup half-and-half

1/3 cup demi-sec sparkling wine (flat leftover wine is fine)

2 tablespoons honey

6 ounces semisweet chocolate, cut into small chunks

2 ounces bittersweet chocolate, cut into small chunks

In a medium-heavy saucepan, heat whipping cream, half-and-half, sparkling wine and honey over moderate heat until they are just hot. Do not boil.

Remove pan from heat and quickly whisk in chocolate until it is melted and smooth.

Serve over vanilla or strawberry ice cream, pound cake, angel food cake or berries. The sauce may be stored covered in the refrigerator for up to three weeks.

Pair with demi-sec sparkling wine or sparking rosé.

CHEDDAR AND ONION SOUP CHICKEN

4 skinless, boneless chicken breast halves

1/2 cup all-purpose flour for coating

1 tablespoon oil for browning

1 (1 ounce) package dry onion soup mix

2 cups boiling water

2 cups shredded Cheddar cheese

1 Preheat oven to 350 degrees F (175 degrees C).

2 Place flour in a shallow dish or bowl; heat oil in a medium skillet over medium high heat. Dredge chicken in flour, then brown in hot oil; place browned chicken in a 9x13 inch baking dish.

3 Combine soup mix and boiling water in a small bowl; top chicken with cheese, then water/soup mix.

4 Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and cheese is bubbly and brown. Serves 4

CHEDDAR CHEESE SOUP

Use it constantly for almost anything that calls for a can of Cream of (insert your own thing here) Soup.

Melt butter in heavy saucepan: 1 Tbs (Thin) 2 Tbs (Med) 3 Tbs (Med Thick) or 4 Tbs for really thick sauce. Blend in, cooking and stirring till bubbly: Flour 1 - 4 Tbs (as above) and 1/4 tsp. salt.

Using wire whisk to prevent lumps, stir in 1 cup milk, stock or a combination. Cook just til smooth and thickened. Makes slightly over 1 cup.

MEDIUM-THICK COMPARES TO UNDILUTED CONDENSED SOUPS AND MAKES APPROX. THE SAME AMOUNT AS 1 10 OZ CAN.

Options: (use your imagination here)

Cheese: Add 1/2 cup grated nippy cheese and 1/4 tsp dry mustard

Tomato: Use tomato juice as liquid; add dash of garlic salt, onion salt, basil and oregano

Mushroom: Saute 1/4 cup chopped mushrooms and 1 Tbs finely chopped onion in

butter before adding flour

Celery: Saute 1/2 cup chopped celery and 1 Tbs finely chopped onion

Chicken: Use chicken broth as 1/2 liquid. Add 1/4 tsp poultry seasoning or

sage and diced cooked chicken

CHEWY GRANOLA BARS

1 c. brown sugar

2/3 c. peanut butter (I use natural)

1/2 c. honey

1/2 c. melted butter

2 t. vanilla

Mix in a big bowl. Then add:

3 c. oats

1/2 c. coconut

1/2 c. sunflower seeds

1/2 c. raisins

1/3 c. wheat germ

2 t. sesame seeds

1 c. chocolate chips

Stir in well. Then press into a greased Texas sheet pan. Bake 20 minutes at 350. Cut while still warm, then let cool before serving.

CHICKEN AND LEMON DUMPLINGS

For chicken:

4 whole chicken legs (or boneless chicken breasts)

Salt and freshly ground black pepper

2 tablespoons olive oil

4-6 leeks, rinsed and cut into 1/4-inch rings (use white part up to the light green)

1 white onion, thinly sliced

1 cup chardonnay

2 cups defatted concentrated chicken stock

1 sprig tarragon plus 1 tsp chopped fresh tarragon leaves or 1/2 tsp dried tarragon

1/2 cup cream (half-and-half or whipping)

8 ounces oyster mushrooms, trimmed and brushed (or other types)

8 ounces pearl onions, roasted

For lemon dumplings:

1/2 teaspoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups all-purpose flour

1 egg

1/3 cup melted butter

1/2 cup buttermilk (or 1 teaspoon lemon juice stirred into 1/2 cup milk and allowed to stand 5 minutes)

Zest of 1 lemon, grated

For chicken: Preheat oven to 325 degrees. Rinse chicken and pat dry; then season with salt and pepper. Cook chicken in oil in a skillet over medium heat, browning it lightly on both sides. Remove from pan, keeping liquid in pan. To same pan, add leeks and white onion; cover and cook over medium heat until they are translucent but not browned. Add wine and cook uncovered until reduced to 2 tablespoons. Set aside.

In medium oven-proof saute pan, add chicken, chicken stock and a sprig of tarragon. Cover and oven-braise for 45 minutes, or until meat is very tender. Remove chicken from pan and skim fat off stock. Reserve. Remove bones from legs when cooled.

Combine leek mixture and stock in a blender or food processor and puree until smooth. Strain over a medium bowl. Gently stir cream into sauce. At this point, the chicken and sauce may be covered and stored separately in the refrigerator overnight.

For dumplings: Preheat oven to 400 degrees. Sift sugar, baking powder, salt and flour into a medium bowl and make a well in the center. In a separate bowl, mix egg, melted butter and buttermilk. Add lemon zest and pour mixture into well of dry ingredients. Stir gently until dry ingredients are just moistened.

Place chicken in a casserole dish, add sauce (if chicken and sauce are stored overnight, reheat before using), chopped tarragon, mushrooms and roasted pearl onions. Place large spoonfuls of dumpling batter 1 inch apart on top of the casserole contents. Bake for 15-20 minutes, until browned. Serve with chardonnay.

CHICKEN AND RICE

3 cups cooked rice, cooled to room temperature

11/2 cups cooked, chopped chicken

1 medium tomato, chopped

1/3 cup each green onion and green bell pepper

1 tablespoon chopped fresh basil and oregano (or 1 teaspoon dried basil and oregano)

1/2 teaspoon salt

1/3 cup milk

3 eggs, beaten

1/4 teaspoon ground red pepper or hot paprika

3/4 cup each of shredded cheddar and jalapeÒo jack cheese

Nonstick cooking spray

Combine rice, chicken, tomato, onion, green bell pepper, basil, oregano, salt, red ground pepper (or paprika) milk and 1/4 cup each of cheese, with eggs into a 13x9 glass pan or nonstick pan coated with cooking spray. Top with remaining cheeses, bake at 375 degrees for 25 to 30 minutes or until knife inserted near center comes out clean.

Cut into medium squares, garnish with fresh tomatoes, cheese and green bell peppers. Serve with a fresh green salad.

CHICKEN AND SPAGHETTI

1 pound spaghetti

1 pound boneless chicken, cooked and chopped

1 (10.75 ounce) can condensed cream of mushroom soup

1 (4.5 ounce) can sliced mushrooms

1 onion, chopped

4 cups frozen cauliflower and carrots

1 (10 ounce) can diced tomatoes with green chile peppers (optional)

1 pound cubed processed cheese food

1 Cook pasta in a large pot of boiling, salted water until al dente.

2 In a large bowl, mix together cooked spaghetti, chopped chicken, cream of mushroom soup, canned mushrooms, onion, and vegetables. Mix in tomatoes with chilies, if desired. Pour mixture into a greased 2 quart casserole dish. Place cubed processed cheese food on top of dish.

3 Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until cheese is bubbly and melted. Makes 4 to 6 servings

CHICKEN ENCHILADAS II

1 tablespoon butter

1/2 cup chopped green onions

1/2 teaspoon garlic powder

1 (4 ounce) can diced green chiles

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup sour cream

1 1/2 cups cubed cooked chicken breast meat

1 cup shredded Cheddar cheese, divided

6 (12 inch) flour tortillas

1/4 cup milk

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a medium saucepan, melt the butter/margarine and saute the green onion over medium heat until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the chili peppers, soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese and stir together.

3 Fill each flour tortilla with the chicken mixture and roll up. Place seam-side-down in a lightly greased 9x13 inch baking dish.

4 In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes or until cheese is bubbly.

Makes 6 servings

CHICKEN MARSALA

4 boneless, skinless chicken breasts (approximately 6 ounces each and pounded with a

mallet to break muscle)

3/4 cup white flour (season with 1/2 tbsp white pepper and 3/4 tbsp celery salt)

4 ounces herbed Italian olive oil

1 tablespoon fresh garlic, chopped

12 ounces fresh sliced mushrooms

2 ounces chopped green onions

10 ounces Marsala wine

4 ounces whole butter, cut into cubes

Heat oil in pan under high heat. Flour chicken, shake off excess, place in pan and reduce heat to medium high. Brown both sides of breast, approximately two minutes per side.

Add garlic, mushrooms, half of the green onions and half the wine. Move pan in a circular motion until mushrooms are almost fully cooked, for about one to two minutes.

Remove chicken to a serving platter. Increase heat to high and add remaining wine. Continue cooking and deglazing pan until reduced to one-third. Reduce heat to medium and fold in the butter cubes a few at a time while moving the pan in a circular motion making sure not to stop until all the butter has melted and blended fully. Pour

mushrooms and sauce over chicken. Place remaining onions on top and serve.

CHICKEN N STUFF

8 skinless, boneless chicken breast halves

8 slices Monterey Jack cheese

2 (10.75 ounce) cans condensed cream of mushroom soup

2/3 cup mayonnaise

1 (6 ounce) package chicken-flavor stuffing mix (use only half of seasoning packet)

1 Preheat oven to 325 degrees F (165 degrees C).

2 Place chicken breasts in a 9x13 inch baking dish. Top each breast with 1 slice of cheese.

3 Mix together the soup and wine/water and pour mixture over the chicken and cheese. Sprinkle the bread crumbs from the stuffing mix over the soup mixture, then sprinkle the seasoning packet from the stuffing mix over the bread crumbs. Bake uncovered in the preheated oven for 50 to 60 minutes. Serves 8

CHICKEN SALSA

4 boneless chicken breasts

1 pinch salt

4 slices 1/4-inch thick Monterey jack brick cheese

Salsa:

2 medium tomatoes

1/2 white onion

1 bunch cilantro

4 jalapeÒos, seeds removed

1 pinch of salt

1/2 fresh lemon, squeezed

Preheat oven to 400 degrees. Wash and pat dry chicken breasts. Cut slit in thick part of breast. Salt inside and outside of chicken breast. Put sliced Monterey jack cheese in each chicken breast.

Place chicken in glass dish or pie tin with slit side facing each other. Turn oven down to 350 degrees. Cook for 35 minutes. Remove from oven and let sit for 15 minutes.

While chicken is cooking, prepare salsa (or prepare in advance). Cut up and mix all salsa ingredients together in a bowl.

Let chicken rest for 15 minutes, then top it with salsa and serve with white rice and vegetable of your choice.

CHICKEN WITH OLIVES

2 1/2 cups cooked long-grain white rice

2 boneless, skinless chicken breast halves

2 teaspoons flour

Freshly ground black pepper, to taste

2 teaspoons olive oil, divided use

1 teaspoon unsalted butter

1 tablespoon finely chopped shallots

1 cup chopped tomatoes

2 tablespoons chopped, roasted, sweet red pepper

1/8 teaspoon crushed thyme

1/2 cup dry white wine

1/4 cup heavy cream

6 Kalamata olives

Prepare rice and keep warm. Trim visible fat from chicken, rinse and pat dry with paper towel. Place each chicken breast half between sheets of plastic wrap and pound to an even 1/4-inch thickness.

Combine flour and pepper; dredge flattened chicken breasts in mixture, shaking off any excess. Set aside.

Heat 1 teaspoon olive oil and the butter in a heavy, 10-inch skillet; add chicken and saute until lightly browned, about 1 to 2 minutes per side. Remove from pan. Add remaining 1 teaspoon olive oil to skillet, stir in shallots, and saute 1 minute. Add chopped tomatoes, roasted sweet pepper and thyme, and saute 1 to 2 minutes. Stir in white wine and cook for about 5 minutes, or until sauce is slightly reduced. Heat cream in microwave until hot to the touch, 20 to 30 seconds; stir into sauce. Return chicken to pan with olives and cook about 2 minutes or until chicken is heated through and thoroughly cooked. Serve at once over hot rice.

CHOW MEIN NOODLE CASSEROLE

1 pound ground beef

1 onion, chopped

2 stalks celery, chopped

1/2 cup slivered almonds

1 cup cooked rice

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup water

3 tablespoons soy sauce

5 ounces chow mein noodles

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a large skillet over medium high heat, saute the ground beef for 5 minutes. Add the onion and celery and saute for 5 more minutes.

3 In a separate medium bowl, combine the almonds, rice, soup, water and soy sauce. Mix together well and add to the beef mixture. Place this into a lightly greased 9x13 inch baking dish. Top with chow mein noodles.

4 Bake at 350 degrees F (175 degrees C) for 20 minutes. Makes 4 servings

CINNAMON CHICKEN

4 skinless, boneless chicken breast halves

1 teaspoon ground cinnamon

2 tablespoons Italian-style seasoning

1 1/2 teaspoons garlic powder

3 teaspoons salt

1 teaspoon ground black pepper

1 Preheat oven to 350 degrees F (175 degrees C).

2 Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)

3 Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear. Makes 4 servings

CITRUS SCALLOPS

1-1/2 pounds sea scallops

2 tablespoons lemon juice

1 tablespoon chopped fresh parsley

1 teaspoon grated orange peel

1/2 teaspoon salt

1/8 teaspoon ground black pepper

2 cloves garlic -- minced

1 tablespoon olive oil

1 tablespoon chopped fresh parsley

Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add scallop mixture; saute 4 minutes or until scallops are done. Top with 1 tablespoon parsley. Yield: 4 servings.

COFFEE ROAST

2 tablespoons butter

4 pounds chuck roast

1 tablespoon butter

salt to taste

1 onion, chopped

6 cups brewed coffee

2 cups canned mushrooms

3 tablespoons cornstarch

Melt 2 tablespoons of butter in a large saucepan over medium high heat. Add the roast and sear on all sides until well browned; set aside. In the same saucepan, melt the remaining butter, add the salt and onions and saute for 5 minutes. Return the meat to the saucepan and pour in the coffee and the mushrooms. Bring to a boil, reduce heat to low and simmer for 5 hours, turning meat over halfway through cooking time.

To make gravy: Remove a cup of the coffee mixture from the saucepan, combine with the cornstarch, stirring until smooth, and return to the simmering pan. Mix well, remove from heat and serve. Makes 6 servings

CORN BREAD STUFFING

4 tablespoons unsalted butter

3 tablespoons fruity olive oil

1 large onion, peeled, cut into a small dice

2 cloves garlic, peeled, minced

1 tablespoon ground coriander

3 large firm pears, halved, cored and cut into 1/4-inch cubes

3 cups cubed store-purchased corn bread stuffing

1 cup dry white wine

Salt and freshly ground black pepper to taste

In a large nonstick skillet, heat the butter and olive oil. Add the onion, garlic and coriander and saute over medium heat for 7 minutes, stirring frequently, or until the onion is soft.

Add the pears and cook over high heat for 3 minutes, stirring constantly. Stir in the the corn bread stuffing and the wine and mix well. Reduce the heat to medium and cook an additional 7 or 8 minutes, stirring occasionally with a fork, until the stuffing is moist and the pears are almost tender. Remove from the heat and season generously with salt and pepper. Use this as a stuffing for cornish hens, turkey or pork.

CORNBREAD MEATLOAF

1 Tbs. vegetable oil

1 med. onion; finely chopped

2 cup fresh cornbread crumbs

1 cup zucchini; coarsely shredded

2 lb ground beef

1/2 cup packaged bread crumbs

2 lg eggs whites

1 tsp. salt

1 tsp. dried basil

1/4 tsp. crushed red pepper

3/4 cup parsley leaves (loosely pack

1/3 cup tomato sauce

In large skillet, heat oil; add onion and saute until tender. Remove from heat; stir in cornbread crumbs and zucchini until well combined. Set aside to cool. In large bowl, combine beef, bread crumbs, egg whites, salt, basil and red pepper. Place beef mixture on greased sheet of aluminum foil; pat to 10" square. Heat oven to 350~. Spread 1/2 cup parsley leaves over center third of meat square. Gather and lightly press

cornbread mixture into a 10" log. Place over parsley-covered center of meat square. Using foil, bring ends of meat together and seal meat to enclose cornbread mixture. Press loaf firmly and place, seam side down and still on foil, in shallow baking pan. Cover top with foil. Bake 1 hour. Uncover loaf, spread ketchup on top and sides and bake 15 minutes longer. This is also good cold.

CPBL EASY BEEF TERIYAKI

1 lb. boneless beef sirloin steak, 3/4" thick

1 tbsp. vegetable oil

1 can Campbell's(r) Golden Mushroom Soup

2 tbsp. soy sauce

1 tbsp. packed brown sugar

1 bag (about 16 oz.) frozen Oriental stir-fry vegetables

4 cups hot cooked rice

SLICE beef into very thin strips.

HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate. ADD soup, soy and sugar. Heat to a boil. Add vegetables. Cover and cook over medium heat 5 min. or until tender-crisp. Serve over rice. Serves 4.

CPBL LEMON BROCCOLI CHICKEN

1 lemon

1 tbsp. vegetable oil

4 boneless chicken breast halves

1 can Campbell's(r) Cream of Broccoli or 98% Fat Free Cream of Broccoli Soup

1/4 cup milk

1/8 tsp. Pepper

CUT 4 thin slices of lemon. Squeeze 2 tsp. juice from remaining lemon.

HEAT oil in skillet. Add chicken and cook until browned.

ADD soup, milk, lemon juice and pepper. Top chicken with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serves 4.

CPBL SAVORY SKILLET CHICKEN AND RICE

1 tbsp. butter

1 lb. boneless chicken breasts, cut up

1 can (10 3/4 oz.) Campbell's(r) Cream of Mushroom Soup

1 cup milk

1 tbsp. onion flakes

1/4 tsp. dried thyme leaves, crushed

1/8 tsp. pepper

1 can (about 16 oz.) cut green beans, drained

2 cups uncooked Minute(r) White Rice

HEAT butter in skillet. Add chicken and cook until browned, stirring often.

ADD soup, milk, onion, thyme and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until done.

STIR in beans and rice. Cover and remove from heat. Let stand 5 min. Fluff with fork. Serves 4.

CUBAN STYLE RUM MANGO GLAZE

3 tablespoons extra-virgin olive oil

2 cloves garlic, minced

4 shallots, minced

1 teaspoon cumin

1 teaspoon black pepper

2 teaspoons curry powder

1 cup mango juice (or puree may be substituted)

1/2 cup rum

3 tablespoons molasses

2 cups chicken stock

1 small pork tenderloin sliced in 8 equal pieces (or 4 center cut pork chops, centers

only)

Place olive oil in 3-quart saucepan over medium heat. Add garlic and shallots and cook until tender and golden brown. Add cumin, black pepper and curry and cook 1-2 minutes. Add mango juice and rum and cook 1 minute or until alcohol is cooked out. Add molasses and chicken stock. Reduce heat to low and simmer, stirring frequently, 25 minutes. Cool.

Put pork in the bottom of a non-reactive container. Pour approximately 3/4 of the glaze over pork, cover and refrigerate, turning pork occasionally, for 2-24 hours. Place pork on preheated grill and cook, brushing occasionally with reserved 1/4 of glaze, 15-20

minutes or until pork is cooked through with barely pink center.

FRESH PEAR SQUARES

Nonstick cooking spray or 1 teaspoon oil

11/2 cups all-purpose flour

1 cup old-fashioned oats

1 cup packed light brown sugar

1 teaspoon freshly grated lemon zest

3/4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 tablespoon canola oil

1/4 cup apple juice concentrate, thawed

2 large ripe, firm pears, peeled, cored and sliced 1/4-inch thick

1/4 cup coarsely chopped toasted walnuts

Preheat the oven to 350 degrees. Lightly spray or oil a 9-inch-square baking dish.

In a large bowl, combine the flour, oats, brown sugar, lemon zest, baking powder, salt, cinnamon and nutmeg. Work in the oil and apple juice concentrate with your fingers or a fork until coarse crumbs form. Firmly press 2 cups of the oat mixture into the bottom of the prepared pan. Arrange the pear slices evenly on top. Mix the walnuts into the

remaining oat mixture and sprinkle over the pears. Pat the mixture firmly into an even layer. Bake for 30 to 35 minutes or until the top is golden brown and the pears are tender. Remove from the oven and cool completely on a wire rack before cutting into squares

GELATIN INFORMATION

Q Is gelatin made from horses' hooves?

A Nothing so gross. Just cows' and pigs' skins, bones, tendons, ears, snouts and neat stuff like that. When these goodies are boiled in acid or alkali, a tough protein called collagen breaks down into the soft, water-soluble protein called gelatin. After purification, the dried gelatin is odorless, transparent and colorless. In hot water, gelatin absorbs between 5 and 10 times its own weight. When cooled it turns into a jiggly gel. Gelatin helps bulk up the texture of baked goods, ice creams and marshmallows.

GREEN BEANS ASADOOR

1 cup chopped onions

4 cloves fresh garlic

4 ounces butter or margarine

4 tablespoons tomato sauce

1 teaspoon dried basil

1 pound green beans -- strings and ends removed

Saute onions and garlic in butter; add tomato sauce and basil. Place green beans over onions and garlic, cover, and simmer until cooked (approximately 15 to 20 minutes). Yield 4 servings.

HONEY MUSTARD CHICKEN

2 tablespoons cornstarch

14-1/2 ounces chicken broth

1 tablespoon honey

1 tablespoon Dijon mustard

4 skinless boneless chicken breast halves

1 large carrot -- cut into 2" matchstick-thin strips

1 medium red onion -- sliced

4 cups hot cooked rice -- cooked without salt

In bowl mix cornstarch, broth, honey, and mustard until smooth. Set aside. In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside.

Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Add carrot and onion. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice. Yield: 4 servings.

JACOBS COAT CASSEROLE

1 pound ground beef

1 onion, chopped

1 (15 ounce) can green beans, drained

1 (15 ounce) can carrots, drained

1 (15 ounce) can whole kernel corn, drained

1 (15 ounce) can peas

1/2 pound processed cheese food, sliced

4 cups prepared instant mashed potatoes

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned. Drain excess fat and place this mixture in the bottom of a lightly greased 9x13 inch baking dish.

3 Layer the green beans, carrots, corn and peas over the beef mixture. Place the cheese over the vegetables.

4 Prepare the potatoes according to package directions, but add some extra milk or water to make it a little runny. Cover the entire casserole with the potatoes.

5 Bake at 350 degrees F (175 degrees C) for 1 hour, or until potatoes get slightly crusty and the sides of the dish are bubbly. Makes 4 to 6 servings

LAYERED EGG NOODLE BAKE

1 (12 ounce) package egg noodles

2 tablespoons olive oil

2 cups fresh sliced mushrooms

1/2 cup chopped green bell pepper

1 onion, chopped

2 cloves garlic, minced

1 pound ground beef

1 (28 ounce) can crushed tomatoes

1 (6 ounce) can tomato paste

1/4 teaspoon chopped fresh parsley

2 teaspoons Italian seasoning

1 tablespoon dried oregano

1/4 teaspoon cayenne pepper

1 teaspoon salt

ground black pepper to taste

1 teaspoon white sugar

1 (8 ounce) package cream cheese

1 (8 ounce) container sour cream

1/2 cup chopped green onions

1/2 cup grated Parmesan cheese

1 pinch paprika

1 In a large pot with boiling salted water cook egg noodles until al dente. Drain.

2 In a large skillet over medium heat oil. Add sliced mushrooms, green bell pepper, onion, and saute for 5 minutes. Stir in ground beef and brown; drain excess grease. Add tomatoes, tomato paste, parsley, Italian seasoning, dried oregano, cayenne pepper, salt, ground black pepper and sugar. Cover and simmer for 30 minutes. Stir occasionally.

3 In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.

4 To assemble, in a greased 2 quart casserole dish layer egg noodles. Spread tomato mixture over noodles, followed by the cream cheese mixture. Sprinkle with remaining grated Parmesan cheese and paprika.

5 Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes. 8-10 servings

MACARONI AND CHEESE III

1 (16 ounce) package macaroni

2 1/2 cups sharp Cheddar cheese, shredded

1/2 cup plain yogurt

1 tablespoon butter

1 (14.5 ounce) can stewed tomatoes

1/8 teaspoon celery seed

salt to taste

ground black pepper to taste

1/4 tablespoon dried basil

1 In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.

2 In a large saucepan over medium heat, melt the grated Cheddar cheese, plain yogurt, butter or margarine, and tomatoes. Cook until smooth. Add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. Stir until blended. Shut off burner and let sit for 10 minutes with lid on, stirring occasionally. 3 Serve warm. 6 to 8 servings

NOODLES A LA PAKISTAN

1 (16 ounce) package pasta

1 pound ground beef

3 (8 ounce) cans tomato sauce

1/3 cup sour cream

1 (16 ounce) package cottage cheese

1 (8 ounce) package cream cheese, sliced

1 tablespoon diced green bell pepper

1/2 cup chopped green onions

1 In a large pot with boiling salted water cook pasta until al dente. Drain.

2 In a large skillet saute one pound of ground beef. Stir in one can of the tomato sauce and cook together slightly. Add the additional 2 cans of tomato sauce and 1/3 cup sour cream; heat gently.

3 To assemble, in a greased 9x13 inch layer the cooked and drained pasta, then the carton of cottage cheese, and sliced cream cheese. Pour the hamburger mixture over the top and sprinkle with the diced green pepper and sliced green onions.

4 Bake in a preheated 350 degree F(175 degree C) oven for 35 to 40 minutes. Let stand 10 to 15 minutes before serving. Makes 8 servings

OVEN BEEF STEW

1 pound stew meat

2 cups cubed potatoes

2 cups chopped carrots

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.5 ounce) can condensed French onion soup

1 3/4 cups water

1 cup frozen green peas

1 Preheat oven to 250 degrees F (120 degrees C).

2 In a 2 to 3 quart casserole dish, place the stew meat, potatoes, carrots, mushroom soup, French onion soup and water and mix together well.

3 Bake, uncovered, at 250 degrees F (120 degrees C) for 4 to 5 hours, stirring occasionally. Add the peas 15 minutes before serving. Makes 6 to 8 servings

PASTA BROCCOLI BAKE

1 (8 ounce) package fusilli pasta

1 tablespoon olive oil

2 teaspoons salt

1/3 cup butter

1/3 cup all-purpose flour

3 cups milk

3/4 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon garlic salt

1/8 teaspoon ground nutmeg

1/8 teaspoon dried thyme

1 1/2 cups shredded sharp Cheddar cheese

1 1/2 pounds fresh broccoli, cooked

3/4 cup shredded Swiss cheese

1 In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.

2 Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.

3 Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.

4 Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving. Makes 8 to 10 servings

PEAR CRANBERRY WALNUT PIE

Crust:

21/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup butter, cut into pieces and chilled

1/2 cup vegetable shortening, cut into pieces and chilled

3-5 tablespoons ice water

Filling:

5-6 medium ripe, firm pears, peeled, cored, sliced 1/4-inch thick

1 cup fresh cranberries

Juice of 1 lemon

2 tablespoons flour

1/2 cup toasted walnuts, coarsely chopped

3/4 cup sugar

1 egg white

2 tablespoons butter, cut in pieces

Topping:

2 tablespoons milk

1/2 teaspoon sugar

To make the crust: In a food processor, pulse together the flour and salt. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, while pulsing until a dough ball forms. Remove the dough, cut it in half and shape each half into a disc. Wrap each disc in plastic and refrigerate at least 1 hour.

To make the filling: In a large bowl, gently combine the pears and cranberries. Squeeze the lemon over the fruit and toss again. Add the flour, walnuts and sugar. Set aside.

Preheat the oven to 425 degrees.

On a lightly floured work surface, roll out one disc of dough into a 10-inch circle. Fit the dough into a 9-inch pie plate. Lightly brush the bottom of the dough with the egg white; this will help prevent a soggy bottom. Add the filling to the pie and dot the filling with the butter pieces. Roll out the remaining dough disc for the top crust and place on top of

filling. Seal and crimp or flute the edges. Cut several slits in the top to vent. Brush the top with the milk and sprinkle with the sugar. Place the pie in the oven for 10 minutes, then reduce the heat to 350 degrees and continue baking until the filling is bubbly and pears are tender, about 40 minutes. If the crust edges begin to brown too quickly,

loosely cover with foil. Remove from oven and allow the pie to cool completely before slicing.

PEAR VINAIGRETTE

1/2 cup balsamic vinegar

1/2 cup lime juice

1/2 cup orange juice

2 garlic cloves, peeled, crushed

3 large black olives, slivered off their pits

1 tablespoon Dijon mustard

1/2 teaspoon sugar

1 ripe pear, peeled, cored, diced

In a blender, combine all of the ingredients and blend until smooth.

PORT CARAMELIZED PEAR SLICES

1/4 cup crumbled Stilton cheese

2 tablespoons plus 1/2 cup heavy whipping cream

4 firm, ripe Bosc or Bartlett pears

1/4 cup butter

1/4 cup sugar

1 cup tawny port wine

In a medium bowl, mash the cheese with 2 tablespoons of the whipping cream. Beat the remaining whipping cream until soft peaks form. Fold the cream into the cheese mixture. The cream mixture should be stiff with pieces of Stilton cheese visible. Refrigerate until ready to serve.

Wash the pears, but do not peel them. Cut each pear into 4 slices lengthwise. Melt the butter in a large skillet. Working in batches if necessary, cook the pears over medium-high heat until lightly browned on both sides. Remove the pears when browned and keep warm.

To the skillet, add sugar and port. Stir to dissolve the sugar and loosen brown bits, bring to a boil, being careful not to ignite alcohol. Reduce the heat slightly and continue cooking until the mixture is reduced to a thick caramel-like sauce. Return the pears to the pan and coat with the sauce. Serve immediately with the Stilton cream.

Note: Caramelized pear slices can be served without Stilton cream.

PORT POACHED PEARS

8 red pears

1/2 cup lemon juice

Poaching liquids:

1 bottle (750 milliliters) port wine

1/4 cup lemon juice

1 cup sugar

1 cup cold water

Peel and core the pears, but do not core them all the way through the top. Leave the stem intact. As you peel the pears, dip them in the 1/2 cup of lemon juice to prevent them from discoloring.

In a saucepan large enough to hold all of the pears, combine all of the poaching liquids. Place the pears in the pan and put the pan over low heat. Poach, turning the pears every few minutes, until the liquid simmers.

Remove from the heat and let the liquid cool to room temperature, with the pears in it. You will have to repeat the process -- several times, if necessary -- until the pears are deep red and soft. The number of poaching times will depend on the ripeness of the pears. The pears should be deep red and just soft to the touch.

When the poaching is done, refrigerate the pears in the poaching liquid until cool. Remove the pears from the liquid and cut off a slice from the bottom of each pear so they will stand up. Fill the pears with your favorite dried fruits and nuts or mousse.

If desired, the poaching liquid can be boiled and thickened to be used as a sauce. To thicken, add about 3 tablespoons cornstarch for each cup of cold poaching liquid. Combine the cornstarch with some of the liquid and stir it back into the poaching liquid and continue cooking until thickened.

PUMPKIN BREAD

3 1/2 C. Flour (I use some whole wheat)

1 1/2 tsp. Salt

2 tsp. Baking Soda

1 tsp. Cinnamon (use a well rounded tsp.)

1 tsp. Nutmeg

2 1/2 C. Sugar

Sift or stir all the above.

Add:

1 C. Oil

4 Eggs

2/3 C. Water

2 C. Pumpkin

1 C. Nuts, chopped (optional)

Spray 2 loaf pans with non-stick spray; set aside. Mix just until creamy. Bake at 350 degrees for 1 hour to 1 hour 15 minutes. This recipe freezes well.

PUMPKIN DOUGHNUT DROPS

Oil for deep frying

1-1/2 cups all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/2 cup canned pumpkin

1/4 cup milk

2 tablespoons oil

1/2 teaspoon vanilla

1 egg

1/2 cup sugar

1 teaspoon cinnamon

In deep fryer or heavy saucepan, heat 3 to 4 inches oil to 375 degrees F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/3 cup sugar, baking powder, salt, 1/4 teaspoon cinnamon, ginger, and nutmeg; blend well. In small bowl, combine pumpkin, milk, oil, vanilla, and egg; stir into dry ingredients just until moistened. Drop by teaspoonfuls into hot oil, 5 or 6 at a time. Fry doughnut drops 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towel. Combine 1/2 cup sugar and 1 teaspoon cinnamon; roll warm doughnut drops in mixture. Yield: approximately 36 doughnut drops, two per serving.

PUMPKIN ROLL

3 Eggs

1 C. Sugar

2/3 C. Pumpkin

1 Tbsp. Lemon Juice

3/4 C. Flour

1 tsp. Baking Powder

2 tsp. Cinnamon

1 tsp. Ginger

1/2 tsp. Nutmeg

1/2 tsp. Salt

1 C. finely chopped nuts (optional)

Beat eggs 5 minutes at high speed, adding sugar. Mix in pumpkin & lemon juice. Sift flour, baking powder, spices, & salt. Fold into pumpkin mixture. Spread into greased & floured 15" X 10" X 1" pan. Top with nuts, if desired. Bake at 375 degrees for 15 minutes. While hot, turn out on dish towel. Start at narrow end & roll towel & cake.

Cool. Unroll and spread with filling.

Filling:

1 C. Powdered Sugar

2 - 3 oz. pkgs. Cream Cheese

4 Tbsp. Butter

1/2 tsp. Vanilla

Combine ingredients & beat until smooth. Spread on cake; roll & chill.

QUEEN OF PUDDINGS

4 eggs -- separated

7 tablespoons sugar -- divided

1 tablespoon grated lemon peel

1 teaspoon vanilla extract

1-1/2 cups soft bread crumbs

2 cups hot milk

3 tablespoons strawberry preserves -- warmed

In bowl combine egg yolks, 4 tablespoons sugar, lemon peel, vanilla, and bread crumbs. Gradually stir in milk. Pour into greased 1-1/2 quart casserole. Place in larger baking pan; pour in hot water (in larger pan) to depth of 2 inches. Bake in preheated 325 degree F. oven 1 hour and 15 minutes or until knife inserted in center comes out clean. Increase oven temperature to 350 degrees F. Carefully cover custard with preserves. Beat egg whites until soft peaks form. Add remaining 3 tablespoons sugar; beat until stiff but not dry. Spoon meringue over top of preserves, making sure it touches sides of casserole. Return to oven; bake 10 minutes or until top is golden. Serve warm. Yield: 8 servings.

RICE PILAF

1 cup converted, parboiled rice

11/2 cups chicken stock or consomme

3 tablespoons butter

1/4 cup diced onions

1/4 cup diced carrots

1/8 cup diced sun dried tomatoes

1/8 cup slivered almonds, blanched or browned

1/2 teaspoon white pepper

In baking dish, combine rice vegetables, almonds, white pepper and butter. Heat chicken stock or consomme to boiling and fold into rice mixture. Cover tightly with lid or aluminum foil and bake at 375 degrees for one hour. Uncover, mix pilaf using folding action and serve. Top with almonds.

ROTINI PASTA BAKE

1 (16 ounce) package rotini pasta

1/2 pound ground beef

1 teaspoon diced onion

1 teaspoon salt

1/4 teaspoon ground black pepper

1 (28 ounce) jar spaghetti sauce

3 cups shredded mozzarella cheese

1 In a large pot cook rotini pasta in boiling salted water until al dente. Drain.

2 Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.

3 In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.

4 In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm. Makes 8 servings

STREUSEL TOPPED PUMPKIN PIE

FILLING

1/2 cup sugar

1 1/2 tsp. Pumpkin pie spice

1/4 tsp. Salt

1 - 16 oz. can pumpkin

1 - 12 oz. can evaporated milk

2 eggs, slightly beaten

STREUSEL

1/4 cup firmly packed brown sugar

2 T. flour

2 T. margarine, softened

1/2 cup Hammons Black Walnuts

TOPPING

1 - 8 oz. carton frozen whipped topping, thawed

1 tsp. Grated orange peel

Prepare 9-inch pie crust. Heat oven to 425 degrees. In a large bowl, combine all filling ingredients; beat until well blended. Pour into pie crust. Bake for 15 minutes. Reduce oven to 350 degrees and continue baking for 15 minutes. In a small bowl, combine all streusel ingredients. Sprinkle streusel over pumpkin filling. Bake an additional 15 to 20 minutes or until knife inserted in center comes out clean. Cool. In a small bowl, gently fold whipped topping and orange peel together. Serve over cooled pie. Refrigerate

any remaining pie. Makes one 9-inch pie.

TAFFY APPLE PIZZA RECIPE

The Pampered Chef

1 package (18 ounces) refrigerated sugar cookie dough, softened

1 package (8 ounces) cream cheese, softened

1/2 cup packed brown sugar

1/4 cup creamy peanut butter

1/2 teaspoon vanilla

2 medium Granny Smith apples

Ground cinnamon

1/4 cup caramel ice cream topping, warmed

1/2 cup peanuts, grated

1. Preheat oven to 350°F. For crust, shape cookie dough into a ball. Place dough in center of Large Round Stone; flatten slightly with palm of hand. Using lightly floured Dough and Pizza Roller, roll out dough to a 14-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown; cool 10 minutes. Carefully loosen cookie from Baking Stone using serrated bread knife; cool completely.

2. For topping, combine cream cheese, brown sugar, peanut butter and vanilla in Classic Batter Bowl; mix well using Classic Scraper. Spread mixture evenly over top of cookie.

3. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Arrange apples evenly over cream cheese mixture; sprinkle with cinnamon.

4. To heat caramel topping, microwave on HIGH 30-45 seconds or until warm; drizzle over apples. Grate peanuts over apples using Deluxe Cheese Grater fitted with coarse grating drum. Cut pizza into 16 wedges with Pizza Cutter; serve using Mini-Serving Spatula. Yield: 16 servings or 20 sample servings

THUNDERBIRD STEW

2 pounds chuck roast

1 (1 ounce) package dry onion soup mix

1 (.75 ounce) package dry brown gravy mix

1 1/2 cups apple juice

1 Crockpot instructions: Place stew beef, onion soup mix, brown gravy mix, and apple juice into a crockpot and cook on low for 5 to 8 hours.

2 Oven instructions: Mix together the apple juice, onion soup mix, and brown gravy mix in a casserole dish. Add stew beef, and cook covered for 2 1/2 to 3 hours in a 325 degree oven.( 165 degrees C) Makes 8 servings

TURKEY CUTLETS WITH APPLE CHUTNEY

1-1/4 cups Granny Smith apple -- chopped

1 cup tomato -- diced

3/4 cup thinly sliced onion

3 tablespoons brown sugar

2 tablespoons cider vinegar

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

8 ounces turkey -- cutlets, cut into 4 pieces

1/8 teaspoon salt

Dash white pepper

1 teaspoon olive oil

Vegetable oil spray

Combine first 7 ingredients in a small saucepan, and bring it to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove apple mixture from heat, and let stand 10 minutes. Cover and chill. Sprinkle turkey with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey to skillet; sauté 2 minutes on each side or until done. Serve turkey with apple chutney.

Yield: 2 servings.

VEGETABLE CAKE

1 cup Potatoes -- shredded, un-peeled

1/2 cup Zucchini -- shredded

1/2 cup Carrots -- shredded

1/2 package Yellow Cake Mix -- any brand

1 Egg -- or equivalent substitute

Mix all ingredients together in a medium sized bowl. This cake may be baked a couple of different ways:

1- Using 'waterless cookware', bake in a medium sized saucepan on top of your stove. Prepare pan with a thin coating of vegetable shortening, and pour batter into pan. Preheat burner to medium heat, then turn burner to low heat when placing pan on burner, and bake 10- 12 minutes, covered, or until cake is completely done.

2- Using a 1-1/2 quart covered casserole dish, prepare dish with a thin coating of vegetable shortening, and pour batter into dish & cover. Bake in a 350 degree F oven 20 - 25 minutes or until batter is completely done. You may need to run a butter knife between the cake and the side of the pan when removing cake from pan/dish. Just place a dinner plate on top of the pan/dish and invert until cake falls onto the plate. This is a very moist cake and will not require frosting.

This is a great way to sneak vegetables into your family's diet! You will never know there are vegetables in the cake- they just give the cake moisture and a great amount of nutrition! Variation: Pineapple Upside-down Cake. Before adding batter to pan or dish,

place 2 Tbsp. melted margarine & 1/3 cup brown sugar in bottom. Arrange several slices of pineapple on top of the margarine/sugar mixture, then pour batter on top of the pineapple. Bake the same as directed above.