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Fun and Magic - Magic Mike the Magician - Phone (206) 632-7152 - 700 pages of goodies.

Great Delicious Recipes Page 13
Collected by Magic Mike
Recipes for entres, salads, desserts, main courses, Holiday recipes.
Any recipe you want is here! And so many new recipe ideas.


To read Recipe Page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18 19, 20, 21, 22, 23, 24, 25..



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PECOS BILL'S CHILI CON CARNE Serves 4-62 tablespoons bacon drippings or vegetable oil 1 clove garlic, minced 1 small onion, chopped 1 small green pepper, chopped 1 16-ounce can tomatoes, including liquid 1 16-ounce can chili beans, including liquid 1 15-1/4 ounce can red kidney beans, including liquid 2 teaspoons salt 1 teaspoon sugar 2 tablespoons vinegar 1/4 teaspoon ground black pepper 3 tablespoons chili powder dash Tabasco sauce or cayenne pepper 1 pound lean ground beef1/2 cup onion, chopped 1/2 cup cheddar cheese, gratedHeat 1 tablespoon of the bacon drippings in a large frying pan and saute garlic until golden brown. Add chopped onion and green pepper. Cover pan and cook over low heat until onion is translucent. Meanwhile, mash canned tomatoes in own liquid in a 4-quart saucepan or Dutch oven, then add chili beans and kidney beans, including the liquid. Add salt, vinegar, pepper, chili powder, Tabasco sauce to beans and tomatoes and bring to simmer. Add sauteed garlic, onion and green pepper. Reheat frying pan and saute beef in remaining bacon drippings, stirring with a fork to crumble, until cooked. Drain off fat and add beef to bean mixture in saucepan. Simmer, uncovered, for about 45 minutes, stirring occasionally. Serve in bowls topped with chopped onion and cheddar cheese. Accompany chili with saltine crackers or hot buttered tortillas.
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This is a terrific side dish recipe. A little on the rich side, but well worth the extra calories. Quick and easy to prepare. Orzo Carbonara12 ozs. bacon, cut into 1/2 inch pieces 1/4 cup butter 1 - 1 pound box orzo 5 cups canned low salt chicken broth (or homemade) 1/2 cup cream (or a little more) 1 cup Parmesan cheese (or more if you like) 1 - 2 teaspoons chopped fresh thymeCook the bacon in a large, heavy saucepan over medium heat until crisp, about 8 minutes. Using a slotted spoon, remove the bacon to a paper towel. Pour off all but 2 tablespoons drippings from pan. Add the butter to the drippings and heat until butter begins to brown, about 2 minutes; stir in the orzo. Add 4 1/2 cups broth; simmer uncovered until orzo is just tender, but still firm to the bite and broth is absorbed, stirring often, about 8 minutes. Add cream; bring to a simmer. Remove from the heat. Mix in the cheese and thyme, then add the bacon. Season with salt and pepper. Thin with the remaining 1/2 cup broth, if desired.Serves 6-8Note: Instead of adding the bacon, I serve the bacon on the side and let everyone help themselves.
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This recipe is really easy and fast, use it as a side dish to any of your favorite main meals.MUSHROOM BREAD1 loaf french bread 1/3 cup mayonaise 1 cup shredded mozzarella cheese 2 tablespoons parmessan cheese 2 tablespoons green onion-chopped 2 oz. mushroom piecesMix altogether except bread. Spread on french bread and bake at 375 degrees for 10-12 minutes. Cut into pieces, and enjoy!!!
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Breaded Ranch Chicken3/4 C crushed cornflakes 3/4 C grated Parmesan cheese 1 envelope ranch salad dressing mix 8 boneless skinless chicken breast halves (2 pounds) 1/2 C melted butter or margarineIn a shallow bowl, combine cereal, cheese and salad dressing mix. Dip chicken in butter, than roll in cereal mixture to coat. Place in a foil-lined baking dish and bake, uncovered, at 350 degrees for 45 min. or until juices run clear. Yield: 8 servings
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This a very delicious recipe that I aquired from Vegetarian Times February, 1996 issue. Just because it's a vegetarian recipe, don't count it out. It is sinfully delicious and I promise you won't miss the heavy cream. Heart's Desire MousseCups: 4 oz. semi-sweet non-dairy chocolate chips 2 tsp. margarine 4 heart shaped or round paper baking cups Mousse: 6 oz semi sweet non-dairy baking chips 10 1/2 oz package of firm silken tofu 2 TBS maple syrup 1 TBS Grand Marnier 1 tsp vanilla extract 1/4 tsp orange zestCups: Melt chocolate chips in a double broiler, stir well. Pour into paper cups 1 at a time. Turn to coat insides evenly. Set aside to cool and harden.Mousse: Melt chocolate chips in a double broiler. Meanwhile, blend remaining ingredients in a blender. Add melted chips. Blend until smooth and uniform. Cool. Carefully peel away paper from chocolate cups. Pour mousse into chocolate cups. Refrigerate at least 3 hours or overnight. Serves 4.Note: Silken tofu can be found at any health food store. It is a softer version of regular tofu and has a custard-like consistancy. Tofu (fermented soybeans) is an excellent source of vegetable protein and a good substitute for heavy creams and other thickening agents used in recipes. This recipe is really good and the soy is not even detected.
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This is similar to the Old Bay Seafood Spice that we Mid-Atlantic folks use to steam our blue crabs. I found it in the cookbook, "Beans, Greens, and Sweet Georgia Peaches," by Damon Lee Fowler, 1998.HOPPIN' JOHN'S SEAFOOD BOILING SPICEMakes about 1 cup1/4 cup whole mustard seeds 2 T whole black peppercorns 2 T hot red pepper flakes 6 bay leaves 1 T whole celery seeds 1 T coriander seeds 1 T ground dried ginger a few blades of mace or 1/4 tsp powdered mace 1/4 cup saltPut all ingredients except the salt into a blender, and process until they are evenly ground. (I used a coffee grinder after making all coffee "dust" was removed.) Add the salt and pulse the blender until the salt is evenly mixed with the seasonings. Spoon the spice mix into a 1/2-pint jar, seal tightly, and store away from light, heat, or air.NOTE: After making and using a couple of batches, you will know what you like and don't like, and can balance the blend to suit your own tastes. For example, if you prefer a milder boil, cut back on the cayenne pepper, and add a little sweet paprika for color and a more subtle flavor.I would think the same mix could be used to steam shrimp, although I haven't tried it.
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CHICKEN VEGETABLE SOUP2 cups cooked, chopped chicken 1 bag frozen mixed vegetables 2 regular-sized cans Swanson Chicken Broth 2 soup cans of water 1 T basil 1 medium chopped tomato 1 T black pepper 2 t. saltIn a large pot, place frozen veggies, chicken broth, basil, tomato, pepper, salt, and chicken in. Add the water. May need to add more if you would like. Simmer until hot and veggies are cooked. Add some shredded cheddar to each individual soup for a little more flavor.
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Sneaky Potato Salad Use instant mashed potato mix :mix according to package directions based on amount of salad you wish to make. Add finely chopped onions, cucumbers. Hard boiled eggs, celery or anything else you usually put in your potato salad. Then add mayonnaise (*not salad dressing)to the consistancy that you wish for your salad. We like ours a little dryer. add salt and pepper to taste"My recipe called for regular mashed potatoes but trying to come up with a salad for you folks to take, thought I would try the above and if what you say was true, and I am sure it was, it was good so here goes.
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TANGY LEMON CHICKEN4 medium chicken breast halves without skin -- boneless 1/2 cup Italian salad dressing -- creamy style 1 tablespoon grated lemon peel 1/4 cup lemon juice Dash ground black pepperPlace the chicken in a self-sealing plastic bag set in a bowl. For the marinade, in a small bowl, stir together the salad dressing, lemon peel, lemon juice, and pepper. Pour over chicken. Seal bag. Marinate in refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally.Drain chicken, reserving marinade. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink, turning and brushing with marinade half way through grilling. Discard any of the remaining marinade. If desired, serve grilled chicken on tossed salad greens. Yield: 4 servings.Per Serving: 272 Calories; 16g Fat (52.3% calories from fat); 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 308mg Sodium. Exchanges: 4 Lean Meat; 1/2 Fruit; 3 Fat.
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CRACKER BRITTLE12 graham crackers -- cinnamon-flavored, 2 1/2"x5" 1 cup butter or margarine 1/2 cup sugarHeat oven to 350 degrees F. Line a 15x10-inch jelly roll pan with foil. Arrange crackers over bottom of prepare pan. In small saucepan, combine butter and sugar. Bring to a boil over medium heat; boil 2 minutes, stirring occasionally. Remove from heat; pour and spread evenly over crackers. Bake at 350 degrees F. for 15 to 18 minutes or until golden brown. Cool completely. Break or cut into pieces. Yield: 36 servings.Per Serving: 66 Calories; 5g Fat (71.5% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat; 0 Other Carbohydrates.


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LIGHT BAKED CATFISH1/4 cup yellow cornmeal 1/4 cup all-purpose flour 1/4 cup grated Parmesan cheese 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/8 teaspoon ground red pepper 1 egg white 2 tablespoons skim milk 4 catfish fillets -- 4 oz each Vegetable cooking spray (butter flavor) 1/2 teaspoon sesame seeds Lemon wedgesCombine first 7 ingredients; set aside.Whisk together egg white and milk. Dip fillets in milk mixture and dredge in cornmeal mixture.Place fillets on a foil-lined baking sheet coated with cooking spray. Sprinkle with sesame seeds and coat each fillet with cooking spray.Bake at 350 degrees F. for 30 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges. Yield: 4 servings.Per Serving: 245 Calories; 6g Fat (24.5% calories from fat); 31g Protein; 14g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 446mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 0 Fat.
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STRAWBERRY FUDGE BALLS8 ounces cream cheese -- softened 6 ounces semisweet chocolate chips -- melted 3/4 cup vanilla wafer crumbs 1/4 cup strawberry preserves 1/2 cup toasted almonds -- finely choppedBeat cream cheese at medium speed of an electric mixer until creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and strawberry preserves; cover and chill 1 hour.Shape cream cheese mixture into 1-inch balls. Roll fudge balls in chopped almonds. Store fudge balls in the refrigerator. (You may freeze fudge balls up to 2 months.) Yield: about 4 dozen (2 per serving).Per Serving: 103 Calories; 7g Fat (59.6% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 38mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.


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MCGILL MASTERPIECE1 pound pork sausage -- mild 1 pound pork sausage -- spicy 1 medium onion -- chopped 6 cups crispy rice cereal 1 1/2 cups cooked long-grain white rice 2 cups shredded cheddar cheese 6 medium eggs 21 1/2 ounces condensed cream of celery soup -- reduced-sodium (2 cans) 1/2 cup milk 1 tablespoon butter -- softenedGrease a 3-quart rectangular baking dish; set aside. In a very large skillet, cook sausage and onion until sausage is no longer pink and onion is tender. Drain off fat. Set aside.Meanwhile, in a large bowl, combine 5 cups of the cereal and the cooked rice. Spread rice mixture evenly in bottom of prepared baking dish. Spoon sausage mixture over rice layer. Sprinkle with cheddar cheese.In a medium bowl, beat eggs, soup, and milk with a wire whisk until combined. Carefully pour over layers in baking dish. Press down lightly with back of a spoon. Toss remaining 1 cup cereal with butter. Sprinkle over top.Bake in a 325 degree F. oven 50 to 55 minutes or until golden brown and bubbly. Let stand 10 minutes before serving. Yield: 12 servings.Per Serving: 560 Calories; 43g Fat (69.1% calories from fat); 19g Protein; 24g Carbohydrate; 1g Dietary Fiber; 174mg Cholesterol; 1152mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 7 Fat.
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RAISIN-RICE PUDDING3 large eggs 2 cups milk 3/4 cup sugar 1 1/3 cups cooked long-grain white rice 1 1/2 teaspoons lemon juice 1 1/2 teaspoons vanilla extract 1 tablespoon butter or margarine -- melted 1 teaspoon ground nutmeg 2/3 cup raisinsCombine eggs, sugar, and milk; beat at medium speed of an electric mixer 1 to 2 minutes or until sugar dissolves. Add remaining ingredients; stir well. Pour into a greased 1 1/2-quart casserole; place casserole in a baking pan. Pour boiling water into baking pan to a depth of 1 inch. Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until mixture is slightly thickened. Stir and bake an additional 10 to 15 minutes or until set. Serve warm or at room temperature. Yield: 6 servings.Per Serving: 296 Calories; 7g Fat (21.3% calories from fat); 7g Protein; 52g Carbohydrate; 1g Dietary Fiber; 110mg Cholesterol; 90mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.


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CHOP SUEY SALAD1 cup ripe olives -- sliced 1 medium green bell pepper -- sliced in 1-inch strips 4 cups mixed salad greens 1 cup bean sprouts -- canned, drained and rinsed 8 ounces waterchestnuts, canned -- sliced, drained 1 cup sliced green onions 3/4 cup chopped celery 1 cup cooked chicken -- thinly sliced 1 tablespoon mayonnaise 2 tablespoons lemon juice 1 tablespoon vegetable oil 1/3 cup soy sauce 4 slices bacon -- cooked and crumbledCombine first 8 ingredients. Combine remaining ingredients except bacon; mix thoroughly. Pour dressing over salad just before serving, tossing lightly. Sprinkle with bacon. Yield: 4 servings.Per Serving: 271 Calories; 15g Fat (47.6% calories from fat); 17g Protein; 20g Carbohydrate; 6g Dietary Fiber; 36mg Cholesterol; 1859mg Sodium. Exchanges: 2 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat.
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LIGHT PRALINE PEACH COMPOTEVegetable cooking spray 3 tablespoons chopped pecans 1/2 cup orange juice 1/4 cup firmly packed brown sugar 2 teaspoons grated orange peel 6 large peaches -- peeled and slicedCoat a 10-ounce custard cup with cooking spray. Spread chopped pecans in custard cup, and microwave, uncovered, at HIGH 2 to 4 minutes or until pecans are lightly toasted. Set aside.Combine orange juice, brown sugar, and orange peel in a 1-cup glass measure. Microwave at HIGH 1 to 2 minutes or until sugar dissolves. Place peaches in a bowl. Pour orange juice mixture over peaches; stir gently. Cover and chill 1 hour.To serve, spoon peach mixture evenly into individual dessert dishes. Sprinkle pecans evenly over each serving. Yield: 6 servings.Note: If you don't have or don't use a microwave, toast the pecans in a regular oven and dissolve the sugar in the orange juice mixture in a saucepan on the stovetop.Per Serving: 111 Calories; 3g Fat (19.9% calories from fat); 1g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


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CURRIED TUNA MELTS6 ounces tuna in water, canned -- drained and flaked 3 eggs, hard-boiled -- chopped 1/4 cup chopped green onions 1/3 cup mayonnaise 1/2 teaspoon curry powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper 8 slices rye bread 1 cup Monterey Jack cheese -- shreddedCombine first 7 ingredients; spread evenly onto 4 bread slices. Sprinkle cheese evenly over tuna mixture, and top each with a bread slice.Heat a large nonstick skillet over medium heat. Add sandwiches; grill 2 minutes on each side or until cheese melts and sandwiches are golden. Serve immediately. Yield: 4 servings.Per Serving: 513 Calories; 31g Fat (53.2% calories from fat); 28g Protein; 32g Carbohydrate; 4g Dietary Fiber; 203mg Cholesterol; 1003mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 Fat.
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Feather Dumplings2 cups flour, sifted 1 tsp. salt 4 tsp. baking powder 1/4 tsp. pepper 1 egg, well beaten 3 TBsp. butter, melted 2/3 cups milkSift dry ingredients together. Add egg, melted butter and enough milk to make a moist, stiff batter. Drop by teaspoon into boiling liquid. Cover very tightly and cook for 18 minutes. Makes 2 dozen dumplings.
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from TOPS (Taking Off Pounds Sensibly) manual, "The Choice is Yours". The only modification I made was to use halibut instead of cod filets. It took a few minutes longer (12 instead of 8), but was worth the wait. POACHED FISH 4 servings1 1/2 cups chicken broth 1 medium onion, chopped 1 tsp. lemon juice 1 Tbsp. dried parsley 1 bay leaf 1 lb. cod filetsCombine broth, onion, lemon juice, parsley and bay leaf. Bring to a boil Place fish in boiling liquid. Reduce heat to low. cover pan. Simmer until fish flakes easily when slightly lifted with a fork (about 8 to 10 minutes). Using slotted spoon, carefully lift fish to serving plate.Per Serving (3-1/2 oz.): 115 calories, 25g protein, 1g carbohydrate, 1g total fat, trace unsaturated fat, 55mg cholesterol, 0.2 dietary fiber, 188mg sodium
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Sweet 'n sour chicken1 medium sized chicken trimmed of all fat 1 cup mayo 1 cup hot chutney (preferably peach) 1 cup brown onion soup 1 clove garlic (optional)Cut up chicken in small pieces, transfer chicken to baking tray. Mix all the ingredients together in a bowl. Pour over chicken and bake on 350F or 180 deg. C for approx. 1 hour or until done, turning the chicken over halfway to get an even colour.To convert anything to anything, go to http://www.onlineconversion.com/ )
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When you are in need of a chocolate fix, this is the recipe to prepare. It is a very quick and easy recipe, and tastes wonderful!!!Chocolate Chip Brownies1/3 cup butter 1 12 ounce bag semisweet chocolate chips 2 eggs 1 teaspoon vanilla extract (not imitation vanilla) 1/2 cup sugar 2/3 cup all-purpose flour 1/4 teaspoon salt 1/2 cup chopped walnuts or pecans*Preheat oven to 325F. Grease and flour an 8-inch square baking pan.Combine the butter and 1 cup of the chocolate chips in a heavy saucepan and place over low heat; stir almost constantly until melted and smooth OR microwave the butter and chocolate chips in a bowl, on high power for about 2 minutes, then whisk until smooth. Set aside to cool slightly.Beat in the eggs and vanilla, then add the sugar and beat until smooth. Add the flour and salt and beat until blended. Stir in the walnuts or pecans and the remaining 1 cup of chocolate chips. Spread in the prepared pan and bake for about 35 minutes - the center should remain moist. It is better to underbake than overbake. Let cool for about 15 minutes, then cut into 2-inch squares.Makes 16 brownies.*I toast the walnut or pecans in a 350 oven for about 5-6. It brings out the flavor of the nuts. After the nuts have cooled, you can chop them and add to the batter.
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This is really good with a cold glass of milk.
Apple Sauce Cake3 cups flour 3 cups apple sauce 2 eggs 2 cups sugar 1 cup raisins 1/2 tsp. cloves 1/2 tsp. nutmeg 1 tsp. vanilla extract 1 tsp. cinnamon 1 tsp. baking soda 1/2 tsp. salt 1 cup chopped pecans 2 tbsp. vegetable oilMix butter and sugar together, add eggs and mix well. Sift dry ingredients and add to mixture. Add oil and apple sauce and mix well. Stir in raisins and add nuts. Pour into a well greased and floured tube pan. Bake for 1 hour and 15 minutes at 325 degrees.

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Tomato, Pasta & Spinach Soup (Makes 10 cups)This is quick (20 minutes!) and easy, and the ingredients can be purchased well ahead of time.
3 cloves garlic, minced or pressed 2 t. olive oil 6 cups water 1 28-oz. can crushed tomatoes 4 chicken broth cubes 1/4 t. dried sage 1 c small tubular pasta (ditalini or tubetti) 1 10-oz. box frozen chopped spinach 1 15-oz. can white beans, rinsed grated parmesan cheese (garnish)In a 4 qt. pot, heat olive oil and garlic over medium heat until aromatic. Add water, tomatoes, chicken broth cubes and sage. Bring to a boil. Stir in pasta and cook 5 minutes, stirring occasionally. Add spinach and cook another 5 to 7 minutes, breaking up spinach as it thaws. Pasta should be tender. Stir in beans and heat through, about 1 to 2 minutes. Serve sprinkled with Parmesan cheese.Per serving (without cheese): 270 cal, 14g pro, 48g car, 10g fiber, 4g fat (0g sat fat), 0mg chol, 1,707 mg sod.

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Cheese Pepper Sour Cream Yeast Bread.This is no-fail !!!! 1 pkg active dry yeast 1/4 C hot water 2 1/3 C unsifted flour - divided 2 T sugar 1 t salt 1/4 t baking soda 1 C sour cream 1 egg 1 C grated sharp cheddar cheese 1/2-1 t ground black pepper melted butterpreheat over to 350° dissolve yeast in hot water in large bowl. add 1 1/3 C flour, sugar, salt, soda, sour cream and egg. blend 30 seconds on low speed. stir in remaining flour, cheese and pepper. divide batter evenly between 2 8x4" greased loaf pans. let rise about1 hour, or undtil doubled. bake 30 minutes. brush top lightly w/ butter.
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Neapolitan Easter Cakeor La Pastiera di Grano, in Italian, this cakes secrets are in the mix, All the exotic ingredients, orange-flower water, candied citron, chopped candied orange peel--can be found at most Italian or Middle Eastern markets. This makes 12 servings. This is an old Italian Recipe, I hope you enjoy it.
Neapolitan Easter Cake8 ounces hulled wheat berries from soft wheat (available in Italian markets and health food stores.)For crust 2 cups all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 3/4 cup confectioners sugar 1 large egg 1 large egg yolk 1 teaspoon-orange-flower waterFor filling 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 1 teaspoon grated orange zest 1 pound (2 cups) whole milk ricotta cheese 4 large eggs 2/3 cup sugar 3 tablespoons orange-flower water 1/2 teaspoon ground cinnamon 1/2 cup chopped candied citron 1/2 cup chopped candied orange peel Up to 1 cup milk (optional) Confectioners' sugar Place the wheat in a large bowl, and let soak overnight in a cool place. To make dough Combine flour, cinnamon and salt, in a large bowl, beat butter and confectioners' sugar until light and fluffy. Add the egg and egg yolk and beat until smooth. Beat in orange-flower water, add dry ingredients and stir just until blended. Shape dough into 2 disks, one slightly larger than the other. Wrap in plastic wrap and chill for at least 1 hour, or overnight. To Make filling Drain soaked wheat and place it in a saucepan with salt and water to cover. Simmer over medium heat and cook, stirring occasionally, until wheat is tender, 20 to 30 minutes. Drain and place in large bowl. Stir in butter and orange zest. Let cool. Pre-heat oven to 350 degrees. In a large bowl, combine ricotta, eggs, sugar, orange flower water and cinnamon. Beat until blended, stir in wheat mixture, citron, and orange peel. Mixture should resemble a medium-thick porridge. It it is too stiff, thin with a little milk. Roll out larger piece of dough to a 15-inch circle. Fit into a 9 inch by 3 inch springform pan. Pour in filling and smooth the top. Roll out remaining dough into 10 inch circle, cut the dough into 1/2 inch wide strips (with a fluted pastry cutter, if possible) Place the strips over the filling in a lattice pattern. Press ends against the bottom pastry to seal. Bake for 1 1/2 hours, or until well-browned on top. Let cool in the pan for 15 minutes, then remove rim of pan and cool completely on a wire rack. Sprinkle with confectioners' sugar before serving. Makes 12 servings, or more, this is a very heavy "cake".
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I am always looking for alternatives for pasta with tomato sauces, and ran across this in a magazine several years ago. It is so easy but has such a fabulous flavor that it's great for last minute dinners or to have people over for company. I often double this recipe for large dinner parties, and sometimes throw frozen peas into the pasta water for the last minute of cook time to add color. This makes a wonderful main course but would be a nice side dish for fish or chicken. Baked Lemon Spaghetti* 1 (8 ounce) package spaghetti (thinner pasta such as capelli would get too mushy, you need a bulkier rope pasta) * 1/3 cup unsalted butter * 1 (8 ounce) carton sour cream * 1 teaspoon finely grated lemon peel * 3 tablespoons fresh lemon juice * 3 tablespoons chopped fresh parsley * 1/4 cup grated Parmesan cheese * salt * ground black pepperCook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish. I just spray mine with Pam or some other nonstick spray.Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Toss to evenly coat the pasta.Bake in a preheated 400 degree oven for 15 to 20 minutes, or until heated through. Remove from oven, and add grated parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.
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This really is cooked in the ground ! It's great for hunting / camping trips, etc. We have an annual family " Pig Out" every year for a few close friends and family. Most come to our farm with tents that weekend and we give pony rides to the kids, play horseshoes, a little hoedown music on the night that the meat goes in the ground.And then the following day around lunch time, we dig up the "pig" and serve with side dishes that everyone has brought.The most important part to this is the FIRE ! Use hard wood like oak, hickory. ( don't use Pine, etc, it won't hold the heat and the coals go out too quickly). Dig a pit about 3 foot deep and wide enough to lay all pieces side by side without touching. START THE FIRE AROUND 12:00 NOON THE DAY BEFORE. You'll need a big roaring fire that will fill the hole with red hot ashes. Pile it high and stop adding wood in time to let the pieces burn down by around midnight.Pig In The Groundingredients:FRESH PORK. ( pork roasts work good for small gatherings AND the first time you try this){ BUT, you CAN order a fresh Hog and have it quartered- ). The following ingredients will vary in the amount-depending on how much Pork you're . cooking.( I've experimented thru the years with different seasonings and this combination gets the most compliments)Dale Steak Seasoning. Goyo Adobo Seasoning Mrs Dash Extra Spicy Seasoning Garlic Pepper Seasoning Several bottles of BBQ sauce ( different varieties- to serve with cooked Pork)Coat pieces with Dale Sauce and then sprinkle heavily with all other ingredients. Wrap each piece with several layers of Heavy Duty foil wrap.(wrap in different directions to hold in juices)When fire is ready, shovel out half the ashes quickly, and lay the meat on top of the remaining ashes in the pit. Lay a piece of tin on top of all meat pieces and cover with removed ashes. then cover with dirt (saved when digging the pit). Make sure all holes are filled in with dirt to avoid any smoke escaping.[The tin is to protect the meat from the shovel when digging back up] Cooking time: Regular size Pork Roasts will cook within 10 to 12 hours. Quarter hog pieces will take around 14 hours. At the end of cooking time remove top dirt and ashes and tin. Place meat thermometer in each piece and check for doneness. ( there should still be heat underneath). As with any recipe like this, it takes some experimenting to get it down right, but it's well worth it. The first year we tried it, we told everyone we would have Pork IF it turned out, otherwise we would have hot dogs..So everyone jumped in and helped and watched the fire like it was a baby, wondering if it would work. It was delicious and everyone felt like we had really accomplished something together. I always have Freezer bags handy and send a bag home with everyone at the end of the weekend.

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MINT FUDGE2 cups sugar 1/3 cup cocoa Pinch salt 2/3 cup milk 2 tablespoons light corn syrup 1/4 cup butter or margarine 1/4 teaspoon peppermint extract 1 cup sifted powdered sugar 3 teaspoons milk 3 drops peppermint extract 2 drops green food coloringCombine first 5 ingredients in a heavy 3-quart saucepan; bring mixture to a boil over medium heat, stirring constantly. Cover and boil 3 minutes.Remove lid; cook until mixture reaches soft ball stage or candy thermometer registers 234 degrees F. Remove from heat; cool 10 minutes.Add butter and 1/4 teaspoon peppermint extract; beat until mixture thickens and begins to lose its gloss.Pour mixture into buttered 8-inch square pan or dish. Cool and cut into squares.Place squares at least 1/2-inch apart on a wax paper lined baking sheet; set aside.Combine powdered sugar and remaining ingredients, stirring until blended.Place mixture in heavy duty, zip-top plastic bag; seal. Snip a tiny hole in one corner of bag; drizzle over fudge. Yield: 1 1/4 pounds (about 20 servings).Per Serving: 132 Calories; 3g Fat (18.2% calories from fat); 1g Protein; 28g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates.


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LEMON-LIME FLANK STEAK12 ounces lemon-lime soda -- (like Sprite or7Up) 1/4 cup chopped fresh cilantro 1/4 cup lime juice 1/4 cup vegetable oil 2 cloves garlic -- minced 2 each jalapenos -- unseeded and finely chopped 1 1/2 pounds flank steak Vegetable cooking spray SaltCombine first 6 ingredients in a 2-quart shallow dish, stirring well; add flank steak, turning to coat. Cover and chill 8 hours, turning meat occasionally.Remove steak from marinade, discarding marinade.Coat grill rack with cooking spray, and place on grill. Cook steak, covered with grill lid, over medium-hot coals (350 to 400 degrees F.) about 7 minutes on each side or until desired degree of doneness. Remove steak from grill, and sprinkle evenly with salt to taste. To serve, cut steak diagonally across grain into thin slices. Yield: 4 servings.Per Serving: 464 Calories; 31g Fat (61.5% calories from fat); 33g Protein; 11g Carbohydrate; trace Dietary Fiber; 87mg Cholesterol; 129mg Sodium. Exchanges: 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.
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CARIBBEAN GRAPES1 1/2 pounds black grapes 8 ounces sour cream 2 tablespoons sugar 1 tablespoon light rum 1/4 teaspoon ground cinnamon 1/3 cup chopped toasted almondsRemove and discard grape stems. Wash grapes; drain and pat dry with paper towels. Cut grapes in half; remove and discard seeds; set grape halves aside.Combine sour cream and next 3 ingredients; stir until sugar dissolves. To serve, spoon sour cream mixture over grape halves, and sprinkle with chopped almonds. Yield: 6 servings.Per Serving: 218 Calories; 12g Fat (48.3% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.


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LIGHT CLAM CHOWDER2 cups water 2 medium potatoes -- peeled and diced 1 medium onion -- chopped 2 carrots -- scraped and chopped 1 stalk celery -- chopped 1/2 teaspoon salt 6 1/2 ounces clams, canned -- minced, undrained 1 cup skim milkCombine first 6 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.Add clams and milk; cover and simmer 5 minutes. Yield: 6 servings.Per Serving: 110 Calories; 1g Fat (6.5% calories from fat); 11g Protein; 15g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 253mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Other Carbohydrates.
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BISCUIT PUDDING2 large eggs -- lightly beaten 2 cups milk 1 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon vanilla extract 3 cups biscuits -- crumbled 1/2 cup raisins -- optionalCombine first 6 ingredients; add crumbled biscuits and, if desired, raisins, stirring well. Spoon into a lightly greased 9-inch square pan. Bake at 350 degrees F. for 40 minutes or until a knife inserted in center comes out clean. Yield: 9 servings.1 (10-count) can refrigerated biscuits, baked according to package directions and crumbled, may be used for crumbled biscuits.One half cup apple jelly may be spread on bottom of pan before adding biscuit mixture.Per Serving: 424 Calories; 12g Fat (26.2% calories from fat); 9g Protein; 70g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 793mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.


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SWISS CHICKEN6 each chicken breast halves, skinless and boneless 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 6 slices Swiss cheese -- 4-inch-square 10 3/4 ounces condensed cream of chicken soup -- undiluted 1/4 cup milk 2 cups herb-seasoned stuffing mix 1/4 cup butter or margarine -- meltedPlace chicken in a greased 13x 9x 2-inch baking dish; sprinkle with garlic powder and pepper. Top each breast half with a cheese slice; set aside.Combine soup and milk, stirring until smooth; pour over chicken. Sprinkle with stuffing mix, and drizzle with butter.Cover and bake at 350 degrees F. for 50 minutes or until chicken is done. Yield: 6 servings.Per Serving: 714 Calories; 44g Fat (55.9% calories from fat); 63g Protein; 15g Carbohydrate; 1g Dietary Fiber; 199mg Cholesterol; 1119mg Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Non-Fat Milk; 6 Fat.
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QUEMADA (BURNT-SUGAR CANDY)3 cups sugar -- divided 1 cup milk 1/2 cup butter 1/2 cup chopped pecansCombine 2 cups sugar, milk, and butter in a heavy 3-quart saucepan; stir well. Cook over medium heat, stirring often, until butter melts.Place remaining 1 cup sugar in a heavy skillet; cook over medium heat, stirring constantly, until sugar melts and syrup is light golden brown. Gradually stir into butter mixture. Cook over medium heat, stirring often, until mixture reaches soft ball stage (240 degrees F.). Remove from heat. Let mixture cool to 110 degrees F. Beat at high speed of an electric mixer until mixture is cool and holds its shape. Shape into two 7x1 1/2-inch logs; roll in pecans. Wrap in plastic wrap, and chill 1 to 2 hours. Cut into 1/2-inch slices. Yield: about 14 servings.Per Serving: 263 Calories; 10g Fat (33.2% calories from fat); 1g Protein; 44g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 3 Other Carbohydrates.


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=PIZZA QUICHE1/2 pound hot or mild Italian sausage 2 each pie crusts (9 inch) 1 cup Ricotta cheese 3 each eggs 1 cup shredded Mozzarella cheese 3 ounces sliced pepperoni -- chopped 1/4 cup grated Parmesan cheese 2 tablespoons milk Pizza sauceRemove casings from sausage. Cook sausage in a medium skillet until browned, stirring to crumble; drain well and set aside.Line a 9-inch pieplate with one of the pie crusts; flute edges. Bake at 450 degrees F. for 5 minutes. Remove from oven; reduce oven temperature to 350 degrees F.Combine Ricotta cheese and eggs; beat well. Stir in sausage, Mozzarella, pepperoni, and Parmesan. Spoon into partially baked pie crust. Cut remaining piecrust so that it becomes an 8-inch pie crust and cut into 6 wedges. Arrange on top of filling. Bake at 350 degrees F. for 20 minutes. Brush milk over top of crust; bake an additional 20 minutes or until golden brown. Let cool 10 minutes; serve with warm pizza sauce. Yield: 6 servings.Per Serving: 651 Calories; 48g Fat (66.2% calories from fat); 25g Protein; 30g Carbohydrate; 1g Dietary Fiber; 174mg Cholesterol; 1160mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat.
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LIGHT NUTTY APPLE BROWNIES1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 cup egg substitute 1/2 cup margarine -- melted 1/2 cup sugar substitute 2 teaspoons vanilla extract 1 cup apple -- peeled and grated 1/2 cup walnuts, toasted -- coarsely choppedPreheat oven to 325 degrees F. Oil a 9-inch square ovenproof pan. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and cinnamon very thoroughly.In a small bowl, beat together egg substitute, margarine, sugar substitute, and vanilla. Pour the wet mixture into the dry ingredients. Mix thoroughly and then stir in grated apple and nuts.Spoon the brownie batter into the prepared pan. Bake brownies for 25 to 30 minutes or until a knife or toothpick inserted in center comes out clean. Cool on rack, loosen edges, then remove from pan and cut into 1 1/2-inch squares. Yield: 28 servings.Per Serving: 83 Calories; 5g Fat (55.5% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.


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GERMAN CABBAGE SOUP2 tablespoons unsalted butter 1 cup yellow onion -- diced 1/2 teaspoon caraway seeds 2 tablespoons unsalted butter 8 cups green cabbage -- cored and chopped 1/2 cup dry sherry 1/4 cup fresh lemon juice 5 1/2 cups vegetable broth 2 cups red potatoes -- diced 1/4 cup carrot -- peeled and grated 1/2 teaspoon black pepper Salt to taste 6 tablespoons unsalted butter -- melted 1/2 cup all-purpose flour 2 cups skim milk -- warmed 1/2 cup sour cream 1/4 cup prepared horseradish 1 tablespoon chopped fresh chives 1/8 teaspoon kosher salt 1/8 teaspoon cayenneMelt 2 tablespoons butter in a large stock pot over medium heat. Add onion and caraway; saute until onion is soft, about 5 minutes. Add 2 tablespoons butter and cabbage. Cover and cook 10 to 15 minutes, until cabbage is slightly brown.Increase heat to medium-high and deglaze the pot with sherry and lemon juice. Add vegetable broth, potatoes, carrot, pepper, and salt. Bring soup to a boil, reduce heat to medium, and simmer 15 minutes.Meanwhile, melt 6 tablespoons butter in a small saucepan over medium heat. Whisk in flour; cook, stirring, for about 2 minutes. Gradually add warm milk; cook 3 minutes, whisking constantly.Increase heat under soup to medium-high and bring to a simmer. The stir the milk mixture into soup -- it should begin to thicken immediately. Cover and remove soup from heat. If it seems too thick, add a little more milk.To make the garnish, combine the sour cream and last 4 ingredients in a small bowl. Before serving, garnish soup with a dollop of the sour cream-horseradish mixture and additional chives, if desired. Yield: 10 servings.Per Serving: 323 Calories; 16g Fat (46.5% calories from fat); 8g Protein; 35g Carbohydrate; 5g Dietary Fiber; 38mg Cholesterol; 987mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
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MUD PIE1 quart coffee ice cream -- softened 1 chocolate wafer pie crust (9 inch) 1/2 cup chocolate syrupSpread ice cream into crust; pour chocolate syrup on top and swirl with a knife. Cover and freeze for at least 2 hours. Serve frozen. Yield: 8 servings.Per Serving: 322 Calories; 17g Fat (45.2% calories from fat); 4g Protein; 42g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 238mg Sodium. Exchanges: 3 1/2 Fat; 3 Other Carbohydrates.


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Here is a very simple and delicious recipe for Strawberry Bread. Strawberry Bread3 cups flour 1 tsp. baking soda 1 tsp. salt 1 TBsp. cinnamon 2 cups sugar 4 eggs, beaten 1-1/4 cups vegetable oil 2 cups frozen sliced strawberries and juice, thawed 1-1/4 cups pecans, chopped (optional)Combine dry ingredients; add eggs, oil, strawberries, and pecans. Stir until ingredients are moistened. Spread into 2 well greased 9x5x3 inch loaf pans. Bake at 350 degrees for 60 to 70 minutes or until bread tests done. Cool in pan for 5 minutes. Remove from pan. Cool on rack.

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This easy recipe is always a hit and makes the tastiest gravy. I like serving it with boiled potatoes tossed with a little butter and parsley, and mixed vegies or a salad. Home made apple pie with french vanilla ice cream for dessert.Crock Pot Pork Roast1 3-4 pound rolled lean pork loin roast (or whatever size fits in your crockpot) 1 garlic clove, cut into about 6 slivers pepper 1 onion, sliced 1/8 cup soy sauce 1/2 cup hot water 2 bay leaves 4 whole cloves (not garlic, but the spice called "cloves")Insert slivers of garlic into the pork. Sprinkle all over with pepper. Brown roast under the broiler for approx. 10 minutes, turn to brown the other side for another 10 minutes. Place half the onion over bottom of crock pot (to act as a "rack" for the meat to sit on), place browned roast on top of onions. Place remaining onion over roast. Combine soy sauce and hot water and slowly pour over roast. Add bay leaves and the cloves. Cover and cook on "Low" for 8-10 hours. Remove meat and use the juices to make a delicious gravy.To make the gravy, I strain the juices into a pot on the stove and bring to a boil. Then mix approx. 1 rounded tablespoon flour and 1 rounded tablespoon cornstarch with about 1/2 cup of water in a container with a tight seal, shake it up for a few seconds, then pour it into the boiling juices while stirring constantly. Let simmer till thick and it's ready to serve.
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This is another recipe found in the TOPS manual, "The Choice is Yours".NO-FAT "FRIED" CHICKEN 4 servings3 Tbsp. grated Parmesan cheese 1/2 cup bread crumbs 1/2 tsp. rosemary 1/2 tsp. thyme 1 clove garlic, minced 1/4 tsp. onion powder 2 egg whites 4 small boneless, skinless chicken breastsPreheat oven to 400F. Spray pan with nonstick cooking spray. Combine all ingredients except egg whites and chicken. Beat egg whites; dip chicken breasts into beat egg whites, then roll them in mixture of dry ingredients. Bake 30 to 40 minutes until done.Per Serving (1 small breast): 183 calories, 32g protein, 5g carbohydrate, 3g total fat, 45g cholesterol, 313mg sodiumExchanges: 3 meat, trace fatYou know, I was reading this as I was typing it up and it just occurred to me what's wrong with this recipe. You need to add a splash of milk to the eggs (along with some fresh ground black pepper) and then go back and forth between dipping the chicken in the coating and the eggs several times to build up a decent crust thickness. Of course, you'll have blown the calorie count, but who cares - It'll taste really good!

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Chicken Paprika
serves 44 tbsp. butter or magarine 2 tbsp. olive ol 1 tbsp. paprika 1/2 medium yellow onion, finely choppe 1/2 tsp. parsley, finely chopped 4 large chicken breasts, bones, skinned and cut in half 1/2 cup dry white wine 1/2 cup chicken broth 1/2 tsp. salt 1/2 tsp. ground white pepper 1 cup sour creamMelt the butter in a frying pan. Add the olive oil, paprka and pasley, onions, salt and pepper. Saute the onions until soft. Add the chicke breasts and cook for 4-5 minues on each side or until browned. Add the wine and chickenroth and cook for 15-20 mintues or until the checken breasts are tender. Remove the chicken breasts to a warm plate. Stir the sour cream into thepan liquid and cook over low heat until warmed through. Pour over chicken. Garnish with parsley and serve.Everyone loves this chicken.
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Here is a recipe that has been part of family dinners since I was much younger. I ran across it again in my mothers recipe box. Hope you enjoy it as much as I did and as my children now do.King Ranch Chicken3 pounds chicken (I use cheap legs etc its easier) 1 med onion diced 1 rib of celery diced 2 1/2 teaspoon salt 1/2 cup water 1 dozen soft corn tortillas cut in 1" width strips 2 cups grated cheese 1 cup chopped onion 1 can cream of chicken soup 2/3 cups Rotel tomatoes Tortilla chips and green peppers for decorationStew chicken with 1st onion, celery, salt and water. Cook till done about 1 1/2 to 2 hours covered. Save 1 1/3 cups of broth when done. Cool chicken and cut into bite size pieces.Blend soup, Rotel, broth and 1/2 tsp salt. Heat until smooth.Layer: chicken, tortillas, cheese, Onions, sauce(soup/rotel mix)and cheese. Decorate with tortilla chips and sliced green peppers. Bake at 350 for 35 to 40 minutes. Serve immediately_______________________________________


Here is a recipe that is different, but really good. Hope you will give it a try. Spaghetti Salad 2 c. dry spaghetti, broken in small pieces 6 apples, diced 1- 20 oz. can crushed pineapple, drained 2 c. Cool Whip, thawed 1/2 c. nuts, optional Dressing: 4 eggs 1/4 c. lemon juice or Real lemon 1 1/2 c. sugar Mix eggs, sugar and lemon juice in saucepan and cook until thickened. Cool. Cook the spaghetti, rinse and cool. Mix apples and pineapple in cooled spaghetti. Mix in the cooked dressing and refrigerate several hours or overnight. Just before serving, add cool whip and nuts.
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I love to cook but don't always have the time. So this is a great recipe that can be made ahead of time and reheated or can be prepared before you leave for work in the morning. Chicken Casserole4 boneless chicken breasts 1 TBSP. of oil or you can use a cooking spray such as PAM 1 can of Campbells condensed Cream of Mushroom soup 1 can of Campbells condensed Cream of Chicken soup 1 can of Campbells condensed Cream of Celery soup (or Cream of Broccoli) 1 cup of milk 1 bag of frozen broccoli florets (thawed) 1 bag of frozen baby carrots (thawed) 1 package or 2 cups of shredded cheese (you can use whichever you like: mozzarella, cheddar or swiss.....we prefer swiss) salt & pepper to tasteCut up chicken into cubes and brown in skillet with oil or cooking spray. Cook until no longer pink. In a 9x13 rectangular pan, arrange broccoli & carrots. Add cooked chicken cubes. In another bowl, combine the 3 cans of soup, milk and salt & pepper. Pour or spoon soup mixture over chicken & vegetables. Bake in preheated 350 degree oven for about 20 minutes. Stir mixture then top with cheese. Bake in oven until cheese is melted and a bit bubbly around the edges....maybe another 10-15 minutes. Let stand for 5 minutes before serving.Note: if you don't like broccoli or carrots, you can use whichever vegetables you want...be creative !
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This is a dish that always gets gobbled up at our house. It is easy to put together and makes a lot. Good for family get-togethers. Hash Brown Casserole1 (32-oz.) pkg. frozen hash brown potatoes 2 (10 3/4-oz.) cans cream of chicken or mushroom soup 1 pint sour cream 2 cups grated cheddar cheese 1/2 medium onion, diced 3 or 4 Tbsp. soft margarine Salt and pepper to tasteTopping: 1 1/2 cups semi-crushed corn flakes cereal or semi-crushed potato chips 3 Tbsp. soft margarineMix all except topping ingredients together in a large bowl. Spray a 13x9" pan with any non-stick cooking spray or grease the pan (makes clean-up easier). Put potato mixture in prepared pan then top with the corn flakes or potato chips. Dot the margarine on top, or melt the margarine and drizzle on top. Place in a preheated 350 degree oven and bake for 1 1/2 hours.
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MUFFIN BREAD PUDDING5 eggs 5 c. milk* 1/2 c. sugar (optional) 6 jumbo bakery-style muffins** (any flavor, mix different flavors if you like) 2 (16 oz.) cans fruit (cocktail, peaches, pears, etc.), optional Nuts, or chocolate or vanilla chips, optionalPreheat oven to 350 F. Lightly grease a 2-3 quart baking dish. In large bowl, beat eggs, milk and sugar. Break muffins into chunks as you add them to the bowl. Stir to moisten. Let soak a minute. Add fruit with juice, and stir to gently mix. Also add nuts, and/or chips at this time. Pour all into baking dish, spreading to fill pan. (I sprinkle cinnamon or nutmeg over mine, sometimes). Bake for 60-65 minutes, or till a toothpick or skewer comes out clean. Let cool slightly. It will sink a little bit. Serve warm or cold with whipped cream or ice cream. *I use 4 c. milk and 1 c. flavored coffee creamer **This recipe also works with other breads, such as hard rolls, French bread, stale donuts, croissants, other rolls, etc. I have used the double chocolate muffins with the Banana Nut kind and added vanilla chips, no fruit and it came out great. I also made one with milk, vanilla creamer, 6 croissants, 1 can of tropical fruit salad, sprinkled cinnamon on top and it came out absolutely wonderful.
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This is a wonderful Sunday morning breakfast, or, perhaps a light lunch. Also, a good recipe for a special holiday breakfast. Very quick and easy to prepare.Jarlsberg Oven Omelet4 eggs 1/2 cup milk 1/4 teaspoon salt 1/8 teaspoon white pepper (I use black pepper, works just fine) Dash nutmeg 1 to 1 1/2 ounces thinly sliced prosciutto, cut into strips (I use a smoked or baked ham instead of the prosciutto) 1 1/4 cups (5 ounces) shredded Jarlsberg, Gruyere or Swiss cheese 2 teaspoons butter, meltedPreheat oven to 350F. Butter a 3-cup baking dish, about 6 inches in diameter.Whisk the eggs in a large bowl until just blended. Beat in the milk, salt, pepper, nutmeg, prosciutto or ham and cheese. Pour into the baking dish; drizzle melted butter over the top.Bake for 20 to 30 minutes, or until set and lightly browned.
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BANANA PUDDING DESSERT1 1/4 cups cold water 14 ounces sweetened condensed milk 3 3/8 ounces instant vanilla pudding and pie filling 2 cups whipped topping 32 vanilla wafers 3 large bananas -- firm, slicedIn a large bowl, combine water, milk, and pudding mix; beat on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. In individual dessert dishes, layer wafers, pudding, banana slices, and more pudding. Top each with a wafer. Chill until served. Yield: 8 servings.Per Serving: 386 Calories; 14g Fat (32.1% calories from fat); 6g Protein; 61g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Fruit; 2 1/2 Fat; 3 1/2 Other Carbohydrates.


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SCALLOPS WITH MINT AND CHIVES3 tablespoons butter 12 sea scallops -- patted dry 1/3 cup bottled clam juice 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh chivesMelt butter in heavy medium skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and saute until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint, and chives to same skillet. Boil until sauce thickens enough to coat spoon, about 3 minutes. Pour sauce over scallops and serve. Yield: 2 servings (can easily be doubled).Per Serving: 228 Calories; 18g Fat (69.7% calories from fat); 11g Protein; 7g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 419mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.
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SPINACH APPLE SALAD2 tablespoons cider vinegar 2 tablespoons vegetable oil 1/4 teaspoon salt 1/4 teaspoon sugar 1 cup apple -- unpeeled, diced 1/4 cup chopped sweet onion 1/4 cup raisins 2 cups torn spinach 2 cups torn romaine lettuce leavesIn a small bowl, combine vinegar, oil, salt, and sugar; mix well. Add apple, onion, and raisins; toss lightly to coat. Cover and let stand for 10 minutes. Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss. Yield: 6 servings.Per Serving: 86 Calories; 5g Fat (46.3% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 104mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. ______________________________________SWEDISH CREME2 cups whipping cream 1 cup sugar -- plus 2 teaspoons 1 envelope unflavored gelatin 1 teaspoon vanilla extract 1 teaspoon almond extract 2 cups sour cream 1 cup raspberries, frozen -- crushedIn a saucepan, combine cream and 1 cup sugar. Cook and stir constantly over low heat until candy thermometer reads 160 degrees F. or steam rises from pan (do not boil). Stir in gelatin until dissolved; add extracts. Cool for 10 minutes. Whisk in sour cream. Pour into eight dessert glasses or small bowls; chill at least 1 hour. Before serving, combine raspberries and remaining sugar; spoon over each serving. Yield: 8 servings.Per Serving: 500 Calories; 34g Fat (60.0% calories from fat); 4g Protein; 47g Carbohydrate; 1g Dietary Fiber; 107mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk; 7 Fat; 2 1/2 Other Carbohydrates.


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ONION-ROASTED POTATOES2 pounds red potatoes -- sliced 1/2" thick 1/3 cup vegetable oil 1 envelope onion soup mixCombine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13x9x2-inch baking pan. Cover and bake at 350 degrees F. for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender. Yield: 8 servings.Per Serving: 184 Calories; 9g Fat (45.1% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 443mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Fat.


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APPLE COBBLER CAKE6 large Granny Smith apples -- peeled , cored, quartered, and thinly sliced 2 cups sugar -- plus 2 tablespoons 2 teaspoons ground cinnamon 2 tablespoons all-purpose flour -- plus 3 cups 2 tablespoons fresh lemon juice 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 1/2 cup unsalted butter -- melted and cooled 1/2 cup water 1 teaspoon vanilla extractPreheat oven to 350 degrees F. Butter 13x9x2-inch baking pan. Place apples in large bowl. Add 1 cup sugar, cinnamon, 2 tablespoons flour, and lemon juice and toss to blend.Stir 1 cup sugar, 3 cups flour, baking powder, and salt in medium bowl to blend. Whisk eggs, melted butter, 1/2 cup water, and vanilla extract in small bowl to blend. Add egg mixture to dry ingredients and stir until thick dough forms. Spread 1 3/4 cups dough over bottom of prepared pan. Top with apple mixture. Drop remaining dough by tablespoonfuls evenly over apple mixture. Sprinkle with remaining 2 tablespoons sugar. Cover pan tightly with foil.Bake cake covered 30 minutes. Uncover pan. Bake until cake is golden brown and apples are tender, about 45 minutes longer. Transfer pan to rack; cool cake 30 minutes. Cut cake into squares and serve warm. Yield: 12 servings.Per Serving: 247 Calories; 8g Fat (30.0% calories from fat); 1g Protein; 43g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 203mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates.


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LIGHT ORANGE CHEESECAKE2 cups nonfat plain yogurt 1 3/4 cups graham cracker crumbs 2 teaspoons vanilla extract 3/4 teaspoon ground cinnamon 5 tablespoons reduced-calorie margarine -- melted 1 cup orange juice 1 1/2 teaspoons grated orange peel 1 teaspoon grated lemon peel 1/2 cup nonfat sour cream 1/2 cup sugar 1/2 cup all-purpose flour 2 large eggs -- separatedLine strainer with 3 layers of cheesecloth. Set over large bowl. Add yogurt. Fold cheesecloth over yogurt. Place in refrigerator. Let yogurt drain overnight. Discard liquid.Preheat oven to 350 degrees F. Mix graham cracker crumbs, vanilla extract, and cinnamon in small bowl. Mix in margarine. Press mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust 10 minutes. Cool. Maintain oven temperature.Boil orange juice and grated peels in small saucepan until reduced to 1/4 cup, about 9 minutes. Cool.Mix drained yogurt, reduced orange juice mixture, sour cream, sugar, flour, and egg yolks in medium bowl to blend. Beat egg whites in another medium bowl until stiff but not dry. Fold egg whites into sour cream mixture in 2 additions.Pour filling into crust. Bake cheesecake until filling sets, about 30 minutes. Remove cake from oven. Cool on rack. Refrigerate cheesecake overnight.Using small knife, cut around sides of cake to loosen. Release pan sides. Transfer cake to platter. Yield: 10 servings.Per Serving: 209 Calories; 5g Fat (23.0% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.


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POTLUCK POCKETS1 pound ground beef 1/2 cup chopped onion 1/2 cup chopped green bell pepper 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 teaspoons garlic powder 1 teaspoon ground cumin 1/2 teaspoon Italian seasoning 6 pita breads -- halved 2 medium tomatoes -- diced 3 cups shredded lettuceSauce 1/2 cup soy sauce 1/4 cup vinegar 2 tablespoons Worcestershire sauce 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning Dash ground black pepperIn a skillet, brown beef, onion, and green pepper; drain. Add Worcestershire sauce, soy sauce, garlic powder, cumin, and Italian seasoning; mix well. Simmer for 5 to 10 minutes. In a small saucepan, bring all the sauce ingredients to a boil. Reduce heat and simmer 5 to 10 minutes. Spoon meat mixture into pita halves; top with sauce, tomatoes, and lettuce. Yield: 12 servings.Per Serving: 227 Calories; 11g Fat (42.1% calories from fat); 11g Protein; 22g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 1097mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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ORANGE-GLAZED PORK CHOPS16 ounces pork chops -- (4 at 3/4-inch each) Salt and pepper to taste All-purpose flour 1 tablespoon vegetable oil 1/2 cup orange juice 2 tablespoons orange marmalade 2 tablespoons brown sugar 1 tablespoon vinegarSprinkle pork chops lightly with salt and pepper; dredge in flour.Heat oil in a heavy skillet; brown pork chops on both sides. Combine remaining ingredients, mixing well; pour over pork chops. Cover, reduce heat, and simmer 40 to 45 minutes. Yield: 4 servings.Per Serving: 261 Calories; 15g Fat (50.5% calories from fat); 18g Protein; 14g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 52mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

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CHOCOLATE TIRAMISU WITH TANGERINES2 ounces semisweet chocolate -- chopped 1/2 cup heavy cream 1/2 cup mascarpone cheese 1 tablespoon frozen orange juice concentrate -- thawed 12 ladyfinger cookies -- split lengthwise 4 small tangerines -- sectioned and seededPlace the chocolate in the work bowl of a food processor. I a small pan, heat 1/4 cup of the cream to a simmer. With the motor running, pour the hot cream through the feed tube, processing for about 15 seconds, until the chocolate is melted and the mixture is smooth. Add remaining cream, mascarpone, and orange juice concentrate. Process for about 10 seconds, until the mixture is smooth and light.Spread a generous tablespoon of the chocolate-cream mixture onto the cut side of half of the split ladyfingers. Top with the remaining ladyfingers to make "finger" sandwiches. (The tiramisu can be refrigerated, covered with plastic wrap, for up to 4 hours.)To serve, divide the tangerine sections among 4 dessert plates and arrange the "fingers" around the tangerines. Yield: 4 servings.If desired, use orange or tangerine flavored liqueur in place of the orange juice concentrate.(from Short & Sweet by Melanie Barnard)Per Serving: 399 Calories; 25g Fat (54.3% calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber; 181mg Cholesterol; 71mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates.


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Sloppy JoesBrown: 2 Tbsp. butter 1 cup chopped onion 2 or 3 pounds ground beef 2 tsp. salt 1/2 tsp. pepper Dash of chili powderAdd: 1 cup ketchup 1/2 cup water 2Tbsp. sugar 2Tbsp. prepared mustard 2Tbsp. vinegar 2Tbsp. Worcestershire sauceCook slowly for 3 hours. This is great for a crowd as it yields about 3 dozen sandwiches. When I've been in a hurry I just cooked it up and served it...but the original directions said cook for 3 hours...so, it's up to you.
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I sometimes think the only reason I get invited to get-togethers is for my knack with dips. Here are the two most popular and both can be made the day (or two) before.SALSA! SALSA!2-15oz cans of Del Monte Italian Recipe diced tomatoes 1-can ROTEL diced tomatoes with green chilis (Mild for the faint at heart) 1-cup fresh cilantro, finely chopped, no stems 2-green onions finely chopped 1-level tblsp ground cumin the juice of 1 lime Tabasco GREEN pepper sauce to tasteDrain only one half to one fourth of the liquid from the cans of Italain diced tomatoes. Mix all ingredient and refrigerate overnight.This is perfect for parties because it makes about two pounds. I personally like it spicey but there are those who don't. I usually mix it all up and divide it in half and add extra green pepper sauce to one half. I mark the bowls "HOT" and "MILD". I always get asked for the recipe.P.S. It freezes well too.
-=-=-=-=-=-=-=-=-=-=-=CRAB PATE'1-8oz package of cream cheese 1/2 to 3/4 cup-salsa (recipe above or store bought) 1-6oz can crab meat, well drained (it's expensive) 2 to 3 oz-imitation crab meat very finely chopped 1-green onion, green top only very finely choppedYou will need a 8" to 10" plate with a lip. A glass pie plate works well. Using a rubber spatula, spread the cream cheese to cover the entire bottom of the plate. Top with a narrow layer of salsa. Crumble the canned crab meat and mix with the imitation crab meat. Layer the crabmeat on top of the salsa. Sprinkle the top with green onion tops. Cover the bowls with plastic wrap and refrigerate until ready to use (at least one hour). Serve with crackers of your choice and a butter knife.Very colorful! And the first thing to dissappear.
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Roast Cornish Hens with Berry Sauce2 Cornish hens 2 tablespoons melted butter salt and pepper to taste 1/2 cup minced shallot or onion 1/4 cup balsamic vinegar 3 tablespoons blackberry or huckleberry jamPreheat oven to 450 degrees, remove giblets from hens, wash hens, pat dry, brush hens with butter, season with salt and pepper, place in flameproof roasting pan and roast 15 minutes, reduce temperature to 375 degrees and continue to roast 30 to 40 minutes, until meat thermometer inserted in thickest part of thigh registers 180 degrees. Remove hens, place on platter and keep warm, place roasting pan on top of stove and add shallots to pan drippings, cook, stirring, over medium heat for 1 minute, until slightly softened, stir in vinegar and berry jam and cook 1 minute more. Serve sauce alongside hens. Makes 4 servings.
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Greetings from Australia. It sounds weird but is a moist and delicious cake. When my husband was in the Navy he was transferred to an office job. On Thursdays they used to have an afternoon tea which the wives turned into a once a week bake-off, trying to out do each other. This one was a hit. I think they thought I was kidding them when I gave them the recipe.Potato Chocolate CakeKeeps 2-3 days (not in our house, 2-3 mins more like!)125g butter 2/3 cup sugar 2 eggs 1/2 cup cold mashed potato 1 1/4 cup self raising flour 1/3 cup cocoa 1/3 cup milkFrosting: 90g butter 1 1/2 cups icing sugar 2 Tbls cocoa 2 Tbls milk, approximatelyGrease a 20cm ring pan, line base with paper and grease paper. Preheat oven to 200c. Cream butter and sugar until light and fluffy, beat in eggs, one at a time. Stir in potato with half the sifted flour and cocoa and half the milk, then add remaining flour, cocoa and milk. Spread into prepared pan. Bake for about 40 mins. Stand 5 mins before turning onto a wire rack to cool. Spread cold cake with frosting. Frosting: Beat butter until creamy. Gradually add the icing sugar and cocoa and milk. Beat until frosting is spreadable.
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This would make a great brunch dish with some fried potatoes, but adding a big green salad would make for a nice dinner alternative, too! Bacon Onion Pie* 1/2 cup butter * 1/2 cup Italian seasoned bread crumbs * 8 slices bacon * 1 small onion, thinly sliced * 6 ounces evaporated milk * 3 large eggs * 2/3 cup shredded cheddar (the sharper the better)Melt 5 tablespoons butter and combine with bread crumbs in a pie plate. Press into a crust and refrigerate 30 minutes.Cook bacon until crisp. Saute onion in 3 tablespoons butter until golden. Crumble bacon and layer bacon and onion in crust. Combine milk and eggs and pour over bacon and onion. Top with cheese. Bake at 350 degrees for 25 minutes. Let cool for about 5 minutes before cutting and serving.
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This is recipee has been passed down from many family gatherings and is very good and easy to make.~Pineapple delight~2-12 oz. pkg. cream cheese 1-1/2 Cups sugar 1-16 oz. Container of Cool Whip 2-20 oz. cans crushed pineapple (drained well) Cherries 1/3 Cup butter or margerine Graham cracker crumbs (follow directions on box to make bottom crust for pie or cake) PecansIn a 13x9x2 pan put the Graham cracker crumbs in it, melt 1/3 cup of butter or margerine then put in pan with the crumbs and mold it to the pan. Chill. Mix together Cream cheese and sugar til creamy and smooth, fold in cool whip, then add drained pineapple,. mix well. smooth it into the pan with the graham cracker crust. sprinkle top with graham cracker crumbs and pecans and garnish with the cherries. Chill for 2 hours.
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Buttermilk Pie (no crust needed) 4 eggs 2 cups buttermilk* 3/4 cup sugar 1/2 cup flour 1 tsp vanilla 1 stick oleo, meltedPut all of these ingredients in blender, blend to the count of 10, slowly, and pour into a greased 9 inch pie plate...bake at 350* for 40 minutes or until set.*I never buy buttermilk because it goes to waste, so, I use the buttermilk substitute and it works wonders.......take 1 cup of milk, add 1 tablspoon of lemon juice or vinegar, let set 5 minutes while milk curdles....it really works!!
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Hi...here is a recipe I've been making every year for 38 years. Although I usually save it for Christmas, it is great anytime, especially for shortbread lovers. (Every December my brother gives me an empty cookie tin just to make sure he gets his yearly allotment.) SHORTBREAD Mix on high in a mixer until fluffy: 1 cup room temperature butter (not margarine) 1/2 cup sugar, added graduallyAdd gradually to butter/sugar mixture: 2 1/2 cups sifted flour a pinch of salt 1/2 teaspoon vanilla (optional)Mix thoroughly.Spread evenly in an 8 x 8 pan for thick shortbread, or larger cake pan for very thin shortbread. Prick holes in the top with a fork. If you want, you can roll it out and cut into shapes before baking.Bake in a slow oven (325 degrees) for 35 to 40 minutes. I sometimes don't do them very long and sometimes too long and they are good no matter how undercooked or overcooked. My favorite way is golden brown and crispy.Cut while still warm.P.S. I gave this recipe to my brother once so he could satisfy his shortbread pangs after Christmas, but they turned out like bricks: he thought it would be easier to mix the butter in if it was melted. He lets me do it now and just waits for Christmas.
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This recipe is always a real winner. It is a very easy and quick chili that you thought was simmered all day. No kidding! Try it. CINCINNATI-STYLE CHILI (5 servings)1 pound ground beef 3 medium onions, chopped (about 1-1/2 cups) 1 Tablespoon chili powder 1 teaspoon salt 1 can (16oz.) crushed or whole tomatoes, undrained. 1 can (15.5 oz.) kidney beans, undrained 1 can (8 oz.) tomato sauce 1 package (6 or 7 oz.) spaghetti 1-1/4 cups shredded Cheddar cheese (5 oz.)Cook and stir ground beef and about 1 cup of the onions in a 3-qt. saucepan until beef is brown and onions are tender; drain. Stir in chili powder, salt, tomatoes, beans, and tomato sauce; break up tomatoes. Cook uncovered over medium heat, about 10 minutes or until desired consistency.Spoon chili over plain, cooked pasta of choice and sprinkle each serving with 1/4 cup shredded cheese and about 2 Tablespoons remaining onion. If so desired, top with a dollop of sour cream and sliced hot chili.

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Cheese Pepper Sour Cream Yeast Bread.1 pkg active dry yeast 1/4 C hot water 2 1/3 C unsifted flour - divided 2 T sugar 1 t salt 1/4 t baking soda 1 C sour cream 1 egg 1 C grated sharp cheddar cheese 1/2-1 t ground black pepper melted butterpreheat over to 350° dissolve yeast in hot water in large bowl. add 1 1/3 C flour, sugar, salt, soda, sour cream and egg. blend 30 seconds on low speed. stir in remaining flour, cheese and pepper. divide batter evenly between 2 8x4" greased loaf pans. let rise about1 hour, or undtil doubled. bake 30 minutes. brush top lightly w/ butter. "

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HARLEQUIN FRUITS3 ounces semisweet chocolate chips 3 ounces white chocolate chips 16 dried fruits -- apricots, figs, pears, apples, peaches, or prunesMelt the chocolates separately in small saucepans set over hot water (or in small bowls in a microwave). Line a small baking sheet with waxed paper.Using a toothpick or your fingers, dip the fruits into the chocolate, one piece at a time. Or you can dip each piece into one chocolate only, or dip each fruit halfway into each chocolate so that one end of each fruit is white and one is dark for a harlequin effect. Or dip the fruits in one chocolate until nearly covered, then use a fork to drizzle the other chocolate over the dipped fruit. The fruits can be stored at room temperature in a tightly covered container for up to 2 days.Per Serving: 223 Calories; 12g Fat (48.6% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 0 Lean Meat; 2 1/2 Fat; 2 Other Carbohydrates.


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BROCCOLI-PEANUT SALAD1 1/2 pounds fresh broccoli 2 green onions -- chopped 4 ounces pimiento -- diced, drained 1/2 cup raisins 1/2 cup peanuts, dry-roasted 1/2 cup mayonnaise 2 tablespoons honeyTrim off large leaves of broccoli and remove tough ends of lower stalks; was broccoli thoroughly. Cut stalks into 1/4-inch slices. Cut remaining broccoli into flowerets; place in a large bowl. Add green onion, pimiento, raisins, and peanuts. Combine mayonnaise and honey in a small bowl; spoon dressing mixture over top of broccoli mixture. Toss gently to coat. Cover and chill 2 hours. Yield: 6 servings.Per Serving: 298 Calories; 22g Fat (60.6% calories from fat); 7g Protein; 25g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol; 239mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.
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HEAVENLY CHOCOLATE-BERRY PIE1 1/4 cups graham cracker crumbs 3 tablespoons sugar 1/3 cup butter or margarine -- melted 1/2 cup semisweet chocolate chips -- plus 2 tablespoons, divided 8 ounces cream cheese -- softened 1/4 cup firmly packed brown sugar 1/2 teaspoon vanilla extract 1 cup whipping cream -- whipped 1 pint fresh strawberries 1 teaspoon shorteningCombine first 3 ingredients, mixing well; firmly press onto bottom and sides of a lightly greased 9-inch pieplate. Bake at 325 degrees F. for 10 minutes. Cool crust completely.Place 1/2 cup chocolate chips in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set chocolate aside to cool slightly.Beat cream cheese with an electric mixer until light and fluffy; add brown sugar and vanilla, mixing well. Add cooled chocolate; mix well. Fold the whipped cream into cream cheese mixture; spoon filling into prepared crust. Chill at least 8 hours.Set aside 1 strawberry, and cut remaining strawberries into thick slices. Arrange slices over filling; place whole strawberry in center.Combine remaining 2 tablespoons chocolate chips and shortening in a small saucepan over low heat; cook until the chocolate chips melt. Drizzle over strawberries. Yield: 10 servings.Per Serving: 349 Calories; 27g Fat (67.3% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 205mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates.


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LIGHT OYSTERS AND PASTA SHELLSVegetable cooking spray -- butter flavored 1 tablespoon margarine -- reduced calorie 1 1/2 cups fresh mushrooms -- chopped 1/4 cup green onions -- chopped 10 ounces fresh oysters -- drained 1/2 cup low sodium chicken broth 2 tablespoons dry white wine 2 teaspoons chopped fresh oregano 1/4 teaspoon hot sauce 1/4 cup chopped fresh parsley 1 tablespoon fresh lemon juice 8 ounces pasta shells -- uncooked 2/3 cup grated fresh Parmesan cheeseCoat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 1 minute. Add oysters, and saute 2 minutes. Add chicken broth, wine, oregano, and hot sauce; cook 2 minutes. Add parsley and lemon juice; stir well. Remove from heat and keep warm.Cook pasta according to package directions, omitting salt and fat, drain. Place pasta in a serving bowl, and add oyster mixture; toss gently. Sprinkle with cheese. Serve immediately. Yield: 5 servings.Per Serving: 294 Calories; 8g Fat (24.1% calories from fat); 16g Protein; 39g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 410mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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CHOCOLATE-CHERRY COOKIES1 cup butter or margarine -- softened 1 cup sifted powdered sugar 1 egg 1/4 teaspoon almond extract 2 ounces semisweet chocolate squares -- melted and cooled 2 1/2 cups all-purpose flour 1/4 teaspoon cream of tartar 1 cup red candied cherries -- coarsely chopped 1/2 cup pecans -- finely choppedCream butter; gradually add sugar, beating well until light and fluffy. Add egg and beat well; stir in almond extract. Stir in melted chocolate, mixing well. Combine flour and cream of tartar; add to creamed mixture, and mix well. Stir in cherries and pecans.Shape dough into two 10- x 2-inch blocks or cylinders. Wrap in plastic wrap; freeze several hours or overnight.Cut dough into 1/4-inch slices; place on ungreased cookie sheets. Bake at 375 degrees F. for 10 to 12 minutes. Cool on wire racks. Yield: 5 dozen (2 cookies per serving).Per Serving: 128 Calories; 8g Fat (56.1% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.


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FILLET OF BEEF WITH RED PEPPER BUTTER1/3 cup butter -- softened 1/4 cup red bell pepper -- finely chopped 3/4 teaspoon seasoned salt 1/4 teaspoon ground red pepper 12 ounces beef tenderloin steaks -- 2 steaks, 2-1/2 inches thickCombine first 4 ingredients, stirring well. Shape into 4 (2-inch) rounds on a waxed paper-lined baking sheet; cover and chill 1 hour or until firm.Place beef tenderloin steaks on a rack in broiler pan.Broil 5-1/2 inches from heat (with door partially opened) 6 minutes. Turn steaks over, and top each with a butter round.Broil 6 to 7 additional minutes or until a meat thermometer registers 145 degrees F. (rare), 160 degrees F. (medium), or to desired degree of doneness. Turn steaks over and transfer to a serving platter; top with remaining butter rounds. Yield: 2 servings.Per Serving: 754 Calories; 69g Fat (83.1% calories from fat); 30g Protein; 1g Carbohydrate; trace Dietary Fiber; 202mg Cholesterol; 906mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 11 1/2 Fat; 0 Other Carbohydrates.
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BROWNIE THINS4 tablespoons unsalted butter -- cut into 6 pieces 2 ounces unsweetened chocolate -- broken up 2/3 cup sugar 1 teaspoon vanilla extract 1 large egg 1/3 cup all-purpose flourPreheat oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray. In a medium saucepan over medium-low heat, stir the butter and chocolate until both are nearly melted. Remove the pan from the heat and stir until completely melted. Blend in the sugar and the vanilla. Working quickly to prevent curdling, whisk in the egg. Stir in the flour to make a smooth batter.Spread the batter in the prepared pan. Bake until the edges begin to pull away from the pan and the center is just firm, 20 to 22 minutes. Let cool in the pan on a rack for at least 10 minutes before cutting into 16 squares. Yield: 16 servings.Per Serving: 91 Calories; 5g Fat (48.2% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.


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PASTA WHEELS AND STEAK IN CREAMY THYME SAUCE2 cloves garlic -- minced 1/2 cup finely chopped onion 3/4 pound sirloin steak, trimmed -- diced small 1/2 cup green bell peppers -- julienned 1/4 cup finely chopped celery 1/2 pound zucchini -- diced small 28 ounces whole tomatoes -- (canned) coarsely chopped 1/2 cup dry white wine 2 teaspoons dried thyme -- (or 2 tbs chopped fresh) 2 tablespoons chopped fresh parsley 1/2 cup evaporated skim milk Salt and pepper to taste 12 ounces pasta -- wheel shapedSaute the garlic and onion in a nonstick pan sprayed with olive oil spray for 1 minute. Add meat and saute until meat loses pink color. Add green pepper and celery and cook 2 more minutes. Add zucchini, tomatoes, wine, thyme, and parsley. Cook, uncovered, over medium heat until tomatoes cook down a bit and sauce slightly thickens, about 20 to 30 minutes. Remove sauce from heat and stir in evaporated milk and season with salt and pepper to taste.Meanwhile, bring water to a boil, add pasta, and cook until al dente. Drain and toss with sauce. Garnish with curls of Parmesan, Asiago, or Romano cheese. Yield: 6 servings.Per Serving: 398 Calories; 9g Fat (21.6% calories from fat); 21g Protein; 54g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 77mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
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OREGANO-AND-LEMON SKILLET POTATOES6 small potatoes -- (about 1-1/2 lbs) 1 large onion -- chopped 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 2 tablespoons lemon juicePeel potatoes and cut into 1/4-inch cubes. Place in cold water; let stand 1 hour. Drain well, and pat dry. Set aside.Cook onion in olive oil in a large skillet over medium-high heat, stirring constantly, 1 minute. Add potato cubes, and cook, stirring constantly, 8 minutes. Stir in salt and remaining ingredients; cover, reduce heat, and simmer 5 minutes or until potatoes are tender. Yield: 6 servings.Per Serving: 145 Calories; 5g Fat (28.1% calories from fat); 3g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 363mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat.
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FUDGE BROWNIE PIE1 pie crust (9 inch) -- unbaked 3 ounces unsweetened baking chocolate squares 1/3 cup butter or margarine 3 eggs 1-1/4 cups sugar Dash salt 3 tablespoons light corn syrup 3 tablespoons milk 1 teaspoon vanillaPrick pie crust thoroughly with fork. Bake at 425 degrees F. about 10 minutes or until lightly browned. Remove from oven; reduce oven temperature to 350 degrees F.Meanwhile melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth; cool slightly. Beat eggs well. Add sugar, salt, corn syrup, milk, and vanilla. Beat in chocolate; then pour into pie crust. Bake at 350 degrees F. for 45 to 50 minutes or until top puffs and begins to crack. Cool. (Center of pie will fall slightly.) Just before serving, fill center with sweetened whipped cream if desired. Yield: 10 servings.Per Serving: 317 Calories; 17g Fat (46.5% calories from fat); 4g Protein; 41g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 207mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.


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Chicken Cordon BleuCategory: Main Courses Servings: 4 servings Prep Time: 00:20 Cook Time: 00:45Ingredients: 4 Half chicken breasts, boneless, skinless 1/4 Tsp. salt 1/8 Tsp. ground black pepper 6 Slice(s) mozzarella or provolone cheese 4 Slice(s) deli ham, thin 1/2 Cup(s) bread crumbs, seasonedDirections: 1: Preheat oven to 350 degrees F.2: Coat a 7x11 inch baking dish with nonstick cooking spray.3: Pound chicken breasts to 1/4 inch thickness.4: Sprinkle each piece of chicken on both sides with salt and pepper.5: Place 1 cheese slice and 1 ham slice on top of each breast.6: Roll up each breast and secure with a toothpick.7: Place in baking dish, and sprinkle chicken evenly with bread crumbs.8: Bake for 30 to 35 minutes, or until chicken is no longer pink.9: Remove from oven, and place 1/2 cheese slice on top of each breast.10: Return to oven for 3 to 5 minutes, or until cheese has melted.11: Remove toothpicks, and serve immediately.
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Onion-Crusted Chicken2 Chicken breasts, halved Salt and pepper to taste 1 stick butter, melted 1 tsp. dry mustard 1 TBsp. Worcestershire sauce 2 (3oz.) cans Durkee Friend Onion RingsFlatten the chicken breasts slightly with kitchen mallet. Season to taste with salt and pepper. Melt butter and add dry mustard and Worcestershire sauce. Crush onion rings. Dip the chicken in butter mixture, then roll in onion rings. Place in buttered 9x13 inch pan. Top with remaining crumbs and drizzle with any remaining butter. Bake at 350 degrees for 30 minutes or until done.

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Sounds weird, but the ingredients work, producing a very tender fall apart pork roast. Crock Pot Sweet & Sour Pork Roast2 TBS Crisco Vegetable shortening 1/4 cup flour seasoned with salt & pepper 6 lbs Boston Butt Pork Roast, bone in or Pork Shoulder Picnic 3 Garlic cloves, minced 1 small onion, sliced 3 large potatoes, peeled & cut into 1 1/2 inch chunks 3 carrots, peeled & cut into chunks 1 jar fresh sauerkraut (8-12 oz), drained Brown Sugar to taste, about 1/3 cup salt & pepper to taste 1 TBS Garlic Powder 1/2 Cup Mo Jo Sauce 2 TBS Chicken Base or Buillon 8-10 Gingersnap Cookies, CrumbledWash & pat dry the roast. Cover with the seasoned flour until well coated. Shake off the excess flour. In a large pot, heat the Crisco. Add the roast & sear on all sides, until well browned. Remove the roast & add to crock pot. Add all of the ingredients except the sauerkrout. Cook on low for 10-15 hours. During the last 2-3 hours, add the sauerkraut. Skim off any fat that rises to the top. Adjust the seasonings just before serving.Mo Jo sauce is a citrus marinade. If you can't find it, try substituting Hellman's Citrus Splash salad dressing.

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FAT-FREE FRENCH TOAST 1 whole medium egg 2 egg whites 1/2 tsp. vanilla 1/2 cup nonfat milk 8 slices breadWith fork or wire whip, whip together whole egg, egg whites, vanilla, and milk until well blended. Coat frying pan with cooking spray; heat to medium high. Dip bread slices into egg mixture and place in pan. Brown both sides of bread. Top with low-calorie syrup or fruit.Per Serving (2 slices): 193 calories, 4g protein, 30g carbohydrate, 5g total fat, 137 mg cholesterol when made with eggs, (0g with egg substitute), 358mg sodiumExchanges: 2 starch/bread, 1/2 meat, 1/2 milk, trace of fat
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Wonderful served w/ hot waffles. HOT CRUNCHY CHICKEN2 chickens (8 pieces) 1 1/2 cups pecans 1 c flour 1 c yellow corn meal 4 t. paprika 2 t. salt 2 t. black pepper 2 t. cayenne pepper 4 eggs 1/2 c water 4 c corn oil 1 1/4 c Honey Pecan Butter1. Rinse chicken & pat dry. 2. Chop pecans fine (this is where your pecan meal comes in Lenora). Combine pecans, flour, cornmeal, paprika, salt, pepper, & cayenne in shallow bowl. Mix well. 3. In another bowl, blend eggs & water. 4. Dip chicken pieces in egg mix then dry mix. coat well. 5. Heat oil. Fry chicken, a few pieces at a time, about 10 - 15 min. 6. serve Honey Pecan Butter alongside for dipping.HONEY PECAN BUTTER (serve w/ crunchy chicken when it's piping hot, or atop waffles, pancakes, or biscuits)8 T. unsalted butter (room temp) 1 C pecan halves 1/4 c. light clover honeycombine all ingredients in a food processor. pulse on & off several times to blend; the pecans should remain chunky. Transfer to small bowl and serve.
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Baked Ziti1 package ziti noodles, cooked and drained. (If you can't find ziti noodles, any small hollow noodle or twistie will do.) 1 jar plus one cup of your favorite spaghetti sauce.( If you don't like tomato sauce, you can use any of the white sauces) 1/2 pound polish or italian sausage, cubed and sauteed 1 containter low fat ricotta cheese 1 pound shredded mozzarella or provolone cheeseHeat the oven to 350. Place the noodles in a baking dish. Combine the jar of sauce, ricotta cheese and 1/2 pound of the mozzarella cheese with the pasta. Sprinkle the sausage on top with the remaining mozzarella cheese. Place in the oven for 20 minutes or until warmed through. If it comes out dry, use the 1 cup of sauce to dampen it a bit. You can add veggies like carrots or anything to your liking to this dish. Eat Hearty!
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SCOTCH CASSEROLE8 oz. Spiral macaroni 1 can corned beef (chopped up aprox 1-1/2 cups) 1/4 lb. Shredded cheddar cheese 1 cup milk 1/4 cup chopped onion 1 can cream mushroom soup Dash of garlic powder Bread crumbsCook macaroni; mix rest of ingredients, except bread crumbs. Grease large casserole dish. Layer macaroni and mixture. Put bread crumbs on top and dot with butter. Bake, uncovered at 350 degrees for 45 minutes.Hints and tips:I use any left over meat, chicken, beef, pork. This can be prepared ahead and stored for a day or two before cooking or frozen and baked at a later time.
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As popular as chicken salad is, you never hear of people making beef salad. Roast beef is too good (and too expensive!) to let it just languish in your fridge, and simply reheated and served again a second night, it isn't nearly as satisfying. Try this recipe next time you have leftover roast beef. BEEF SALAD1-1/2 cups roast beef, cubed approx. 16 thin stalks or 8 thick ones, cold cooked asparagus, cut in bite-sized pieces rounded 1/4 cup of mayonnaise, or to taste 3/4 teaspoon Worcestershire sauce, or to taste 1 small onion, diced small garlic powder, to taste salt and pepper, to taste 1/2 teaspoon rosemary juice of 1/2 lemon 2 tablespoons toasted sesame seedsMix all the ingredients together at least 15 minutes before you plan to serve it and let it sit in the refrigerator, so it can chill and the flavors can blend well. Serve with any of the following: potato salad, cole slaw, macaroni salad, a simple tossed green salad. Serves 2.
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This Lemon Chicken recipe is the talk of our family, whenever a special occasion happens it's please make the chicken.Lemon Chicken1 egg (slightly beaten) 3 tbsp cornstarch (divided) 2 tbsp soy sauce 1 1/4 lbs of boneless chicken breasts, bone removed and cut into bite size pieces 2 large cloves garlic (crushed) 1/2 cup sugar 2 tbsp. powdered chicken bouillon mix 1/2 tsp. garlic powder 1 cup water 1/2 cup Lemon juice 2 tbsp. Ketchup Additional cornstarch Vegetable oil Shredded LettuceIn a medium bowl, combine egg, 1 tablespoon cornstarch, crushed garlic and soy sauce, mix well. Add chicken stirring to coat. Let marinate 10 minutes. (the longer the better). In a medium saucepan, combine remaining 2 tablespoons of cornstarch, sugar, bouillon mix and garlic powder. Gradually add water, lemon juice and ketchup, mix well. Over medium heat, cook and stir until mixture boils and thickens, keep sauce warm. Drain chicken, coat with additional cornstarch. In a large fry pan heat oil, cook chicken until golden brown and tender. Arrange chicken on shredded lettuce and pour warm sauce over chicken. Serve immediately with hot cooked rice.
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This recipe is the simplest of all I have ever seen and they are real yummy.Quick Banana Muffins.1/2 cup sugar 1/2 cup Miracle Whip (yes miracle whip) 2 Mashed bananas 1 tsp. baking soda 1 cup flour.I sprinkle a little brown sugar and cinnamon over the top of each one.Mix sparingly, Bake 15 minutes in a 400 degree oven, (Makes 12 Muffins)
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To "smooth" homemade tomato sauce, after the sauce has simmered for about half of its cooking time, add 1/4 teaspoon of BAKING SODA to the bubbly. It will FOAM for a second or two while it REDUCES the acidity of the sauce. (The sauce REALLY tastes smoother.) At about this same time add some grated ROMANO cheese to the mixture.
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Sweet Roll Topping 1 stick real butter 1/2 box powdered sugar 1 tsp. vanilla 1/8 tsp. salt 1 package cream cheese 2-3 tsp. milk (if needed)Blend all together and top cooled sweet rolls. This is so good! It works with lowfat cream cheese, too.Bread Machine Sweet Rolls 1 cup milk 1 stick real butter 1/4 cup sugar 2 large eggs 1/4 tsp. salt 4 cups regular or bread flour 2 tsp. yeastIt helps if ingredients are room temperature. Add to machine and set on Dough. When done, and the dough has risen to the top of the bucket, remove onto floured surface. Add more flour if too sticky to handle. Roll out and slather with soft butter, sprinkle with sugar and cinnamon, add nuts or raisins according to taste. Roll up and cut into 12 pieces. Arrange in baking pans and bake for 20 minutes or until light brown. Cool and frost with Topping. Stand back and wait for the oohs and aahs to cascade upon you!
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Marinated Fish1 lime 1/3 cup vegetable oil 1 tsp ground cumin 1/2 tsp. ground coriander 1/4 tsp sugar 4 firm fleshed fish steaks, such as halibut or swordfishBlend grated peel and juice with vegetable oil, spices and sugar. Place steaks in dish just large enough to fit snugly. Pour juice over top. Refrigerate for 2 hours, turning often after first hour. Drain and place on preheated grill about four inches from hot coals. Barbecue about 10 minutes, turning at least once and brushing frequently with marinade.

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CHOCOLATE AMARETTO TRUFFLES2 cups milk chocolate chips 1/4 cup sour cream 2 tablespoons almond flavored liqueur 2/3 cup toasted almonds, crushedIn top of double boiler, melt chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Add liqueur; mix well. Transfer to small bowl. Chill until firm. Drop by rounded teaspoonfuls onto waxed-paper-lined cookie sheets; shape into balls. Roll in almonds. Chill until firm (about 30 minutes). Yield: about 2-1/2 dozen truffles (2 per serving).Per Serving: 160 Calories; 11g Fat (57.8% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.


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LASAGNA LOAF1/2 cup tomato juice 2 eggs 3/4 cup dry bread crumbs 2 tablespoons dried parsley 1 clove garlic -- minced 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 pound lean ground beefFilling 15 ounces Ricotta cheese 1 cup Mozzarella cheese -- cubed 1/2 cup ham -- fully cooked, diced 1 teaspoon dried parsleyTopping 2 medium tomatoes -- seeded and diced 4 green onions -- chopped 1/4 cup olives -- slicedIn a large bowl, combine first 8 ingredients. Crumble beef over mixture and mix well. Press into an ungreased 9-inch x 5-inch x 3-inch loaf pan.In a bowl, combine the filling ingredients. Spread over loaf. Bake, uncovered, at 350 degrees F. for 1 hour. Sprinkle with topping ingredients. Bake 15 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F. Yield: 6 servings.
Per Serving: 536 Calories; 34g Fat (56.8% calories from fat); 33g Protein; 25g Carbohydrate; 2g Dietary Fiber; 178mg Cholesterol; 785mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat.
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PEANUT BUTTER CHOCOLATE CHIP COOKIES1 cup peanut butter 1 cup sugar 1 egg -- lightly beaten 1/2 cup miniature chocolate chipsIn a mixing bowl, combine peanut butter, sugar, and egg (batter will be stiff). Stir in chocolate chips. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork.Bake at 350 degrees F. for 15 to 18 minutes or until browned. Remove to wire racks to cool. Yield: about 2 dozen (2 cookies per serving).(Note: this recipe does not use any flour.)Per Serving: 116 Calories; 7g Fat (49.0% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.


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LIGHT PASTA SALAD6 ounces elbow macaroni -- uncooked 1-1/4 cups broccoli flowerets 3/4 cup sweet red pepper -- diced 1/2 cup sliced carrot 1/3 cup reduced calorie Italian salad dressingCook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain again.Combine pasta and remaining ingredients in a medium bowl, tossing gently. Cover and chill thoroughly. Yield: 5 servings.Per Serving: 160 Calories; 2g Fat (12.5% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 138mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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THREE-CHOCOLATE FUDGE3-1/3 cups sugar 1 cup butter or margarine 1 cup firmly packed brown sugar 12 ounces evaporated milk 32 large marshmallows -- halved 12 ounces semisweet chocolate chips 14 ounces milk chocolate bars -- broken 2 ounces semisweet chocolate squares -- chopped 1 teaspoon vanilla extract 2 cups chopped pecansIn large saucepan, combine the first 4 ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add milk chocolate bars and chocolate squares; stir until melted. Fold in vanilla and pecans; mix well. Pour into a greased 15-inch x 10-inch x 1-inch baking pan. Chill until firm. Cut into squares. Yield: about 44 servings.Per Serving: 267 Calories; 14g Fat (44.4% calories from fat); 2g Protein; 37g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.


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RED BBQ SAUCE28 ounces tomato puree 4 cloves garlic -- pressed 1 small onion -- diced 2-1/4 cups sugar 1 cup red wine vinegar 2-1/2 tablespoons Worcestershire sauce 2-1/2 tablespoons liquid smoke flavoring -- (not Wright's*) 1/2 cup molasses 2 tablespoons Tabasco sauce 1/2 teaspoon freshly ground black pepper 1/2 tablespoon salt 1 tablespoon dark sesame oil 1/4 cup bourbon (optional) 1/4 cup fresh lemon juiceCombine all ingredients except lemon juice in large saucepan and bring to a boil. Simmer until desired thickness (about 1 hour). Turn off the heat and add lemon juice, mixing well. Store in refrigerator. Keeps indefinitely. Yield: about 5 cups ( about 20 servings).(adapted from Sacramental Magic in a Small-Town Cafe by Br. Peter Reinhart)* I find Wright's Liquid Smoke to be too intense and concentrated. It reminds me of the day after a house fire. I much prefer Colgin Liquid Smoke.Per Serving: 146 Calories; 1g Fat (4.8% calories from fat); 1g Protein; 34g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 353mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates.
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LIGHT CHOCOLATE NOUGAT PIE1 cup chocolate graham cracker crumbs -- reduced fat type if available 3 tablespoons margarine -- reduced calorie, melted 1-1/2 teaspoons unflavored gelatin 14 ounces sweetened condensed milk -- low-fat type 2 ounces unsweetened chocolate squares 1-3/4 cups frozen reduced-calorie whipped topping -- thawedCombine cracker crumbs and margarine. Press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake at 350 degrees F. for 8 minutes. Remove fr om oven and let cool on a wire rack.Sprinkle gelatin over 1/2 cup cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Remove from heat and let cool.Combine condensed milk and chocolate in a medium saucepan. Cook over medium-low heat, stirring constantly, until chocolate melts and mixture is smooth. Stir in gelatin mixture, and let cool completely. Gently fold whipped topping into cooled chocolate mixture. Pour chocolate mixture into prepared crust. Cover and chill 2-1/2 hours or until set. Yield: 10 servings.Per Serving: 218 Calories; 11g Fat (45.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates.


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JAPANESE FRIED CHICKEN2 pounds chicken pieces -- (wings, legs, and thighs) 1 cup teriyaki sauce 1/2 cup flour -- for dredging Salt 1 teaspoon freshly ground black pepper 1/2 cup canola oilPlace chicken in a shallow microwave-safe container. Pour the teriyaki sauce over the chicken. If you have time, marinate, turning once or twice, for about 30 minutes. Microwave on high for 3 minutes.Combine the flour, salt, and pepper in a plastic container with a lid. Add the chicken, cover, and shake to coat thoroughly.Heat oil in a nonstick frying pan over high heat. Add the chicken pieces and cook, turning frequently, until brown and crisp, 8 to 10 minutes or until done. Drain on paper towels. Yield: about 4 servings.(from A Man And His Pan by John Boswell)Per Serving: 693 Calories; 51g Fat (66.1% calories from fat); 35g Protein; 24g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 2870mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 7 1/2 Fat.
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PORK TENDERLOIN DIANE1 pound pork tenderloin 1 tablespoon lemon pepper 2 tablespoons butter or margarine 2 tablespoons lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon minced fresh parsleyCut tenderloin into 8 pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2-inch thickness. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat; cook pork for 3 to 4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm.. To the pan juices, add lemon juice, Worcestershire sauce, and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Yield: 4 servings.Per Serving: 198 Calories; 10g Fat (45.2% calories from fat); 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 423mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
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TURTLE BARS2 cups all-purpose flour 1 cup firmly packed brown sugar 1/2 cup butter or margarine -- softened 1 cup pecan halves Topping 2/3 cup butter or margarine 1/2 cup firmly packed brown sugar 6 ounces semisweet chocolate chipsIn a mixing bowl, beat flour, sugar, and butter on medium speed for 2 to 3 minutes. Press firmly into an ungreased 13- x 9- x 2-inch baking pan. Arrange pecans over crust.Combine butter and brown sugar in a heavy saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Pour over the pecans. Bake at 350 degrees F. for 18 to 22 minutes or until bubbly. Sprinkle chocolate chips on top; let stand for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares. Yield: about 8 dozen (2 per serving).Per Serving: 116 Calories; 7g Fat (52.9% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 49mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.


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Spanish Tomatoes and Beef (the family version) 1 pound ground beef 1 (11-ounce) can corn 4 cups water 1 (18-ounce) can tomato paste 1 (14.5-ounce) can stewed tomatoes 1 1/2 cups Minute brand white riceBrown ground beef and crumble. Drain off any visible fat. Add remaining ingredients (except for rice) and bring to a good, rolling boil. Add rice and cover. Turn off heat and let sit for five minutes. Fluff with a fork. I like to top it with shredded cheddar cheese and a dash of Emeril's essence.Spanish Tomatoes and Beef (the original version) 1 (16-ounce) package vegetarian ground meatless 1 (11-ounce) can white shoepeg corn 4 cups water 1 (18-ounce) can tomato paste 1 (16-ounce) jar chunky salsa 1 1/2 cups Minute brand white ricePut all ingredients into a large non-stick Dutch oven. Cook over medium heat, stirring constantly, until well mixed. Bring to a boil. Cover. Turn off heat and let simmer for a couple of minutes.
Presto!! You're done. If desired, sprinkle with Healthy Choice fat-free fancy shredded cheddar cheese.Yield: 4 servings.Calories: 508 Total Fat: 0.5 grams (1% fat) Cholesterol: 0 mg Sodium: 1758 mgTotal prep. and cooking time: 10 minutes or lessMenu Suggestions: Tossed salad, corn bread or steamed broccoli.
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Here is a simple but delicious vegetable casserole. I've been making this for years, In fact I enjoy eating it cold! This is one of my FAVORITES!! Great for Pot Luck Dinners too.VEGETABLE CASSEROLE2 cans Veg-All or mixed vegetables, drained (I find that the Veg-All makes a tastier dish.) 1 can water chestnuts 1 cup grated Cheddar cheese 1 cup chopped onion 3/4 cup mayonnaiseTopping: 1 stack Ritz crackers (30), crushed 1/4 cup margarine, melted Combine this together and sprinkle on top of casserole.Combine casserole ingredients. Mix together. Place in a 1 1/2 or 2 quart casserole dish with cover. Top with topping. Bake at 350 degrees for 30 minutes or until bubbly hot.
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My friends, I'm going to share an old family secret with you! It's called.Cola RoastAny kind of roast Pkg. of onion soup mix can of cola (not diet) sprinkle salt and pepper on top of roastPlace roast in pot; cover with soup mix. Spill cola all over it. Sprinkle salt and pepper. Cook on low for 10 - 12 hours, until it is very tender. It'll be the best tasting roast you've ever had! The sugar in the cola breaks down the fibers, and tenderizes the meat! Pour the juices over the sliced meat, tasty, I serve this with mashed potatoes, and carrots.
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If you are a potato and cheese fan, this casserole is for you! It's an impressive side dish; we have it as the main course here. IRISH POTATO CASSEROLE8-10 red potatoes, diced 1/2 onion 2 stalks celery 1/2 green pepper ½ cup butter or margarine 1 10 3/4 ounce can cream of chicken soup 1/2 cup milk 1/2 pound shredded cheddar cheese 1/2 small jar diced pimentoBoil potatoes until tender; drain, and place in a casserole large enough to hold them below the rim. Finely chop onion, celery and bell pepper. In a skillet, melt butter and saute vegetables until onion is transparent. Transfer to a medium pot and add soup and milk; bring to a boil, stirring occasionally. Add cheese and heat, stirring just until cheese is melted. Stir in diced pimento. Pour sauce over diced potatoes. Bake immediately at 350 F for 20-25 minutes, or prepare ahead and bake chilled casserole for 40-45 minutes.We tried it with cream of chicken with mushrooms soup once and that turned out great, so that's what we now use. A friend tried it with cream of chicken with herbs soup and that is her favorite--there's room to experiment here!
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Wonderfully easy. Nothing to clean up. (Our church provides a shelter meal once a month. I triple the recipe to feed 50 and fix it in a VERY LARGE PAN.)DUMP CAKELightly grease a 9 x 13-inch pan.Dump in a large (15-16 oz) can of crushed pineapple. Spread evenly in pan. Spoon in a can of cherry pie filling over the crushed pineapple. Dump in a can of flaked coconut evenly as you can over pineapple and cherry pie filling. Dump a box of yellow cake mix (dry, as straight from the box) over all. Pour 1/2 cup melted margarine over top of cake mix. Sprinkle top with chopped nuts. (I like walnuts but any kind you like will do.)Bake at 350º F until browned on top, about 40-45 minutes. Great when eaten warm and covered with Cool Whip...or cold for breakfast...or before going to bed.(If you don't mind having to wash one dish, I prefer to mix the cake mix and margarine using a pastry blender and then dump over the coconut. The margarine "pools" when it is melted and then poured on. I like it better mixed.)For the shelter I use 3 cans crushed pineapple, 3 cans cherry pie filling, a large bag of flaked coconut, but only two boxes of cake mix and 1 cup of margarine, and enough nuts to cover the top.We also make them Baked Spaghetti as follows: (for 50)About 8 to 10 pounds hamburger (depending on fat content, less fat, less meat) Five or six medium onions chopped. 24 ounces mushroom stems and pieces. Six 28 oz cans diced tomatoes Three 29 oz cans tomato sauce 2 TBSP sugar 2 TBSP oregano 2 TBSP basil 2 TBSP minced garlic (I use more) 5 tsp salt 3 pounds spaghetti (sometimes I use 4#) 8 oz grated parmesan cheese 48 oz shredded mozzarella cheeseThe groceries are brought to me the day before the meal is served and I start the sauce then. (My refrigerator won't hold everything that is brought.) In a large pot, brown meat and onions. When meat is no longer pink, add tomatoes, tomato sauce, mushrooms and spices. Once the sauce comes to a boil, turn heat down as low as possible and put a lid on it. I cook it from Wednesday afternoon until about 2 PM on Thursday. Stir once in a while but with the heat so low and so much sauce, and with the lid on, it isn't likely to burn or stick.About an hour and a half before the men come to pick up the meal, I cook the spaghetti. Drain it well and then add it to the sauce.Grease two large pans, 11.5 x 19.5 x 2.5 inches deep. I put the two pans on the table with the pot of spaghetti and sauce between them and use a small pot to divide the spaghetti between the two pans. Fill the pans about half full and then sprinkle 4 to 6 oz mozzarella cheese on top of each pan. Add more spaghetti and sauce to pans until it is all used up. Then sprinkle with the rest of the mozzarella cheese, dividing evenly between pans. Top that with the grated parmesan cheese.Bake at 375ºF for 30 minutes. If your oven will only hold one pan at a time, don't add the cheese on top of the second pan until just before you are ready to bake it.I cover the pans with heavy duty aluminum foil sprayed with a cooking spray to keep the cheese from sticking to it. The residents at the shelter love this meal. We also provide rolls, a tossed salad and iced tea or lemonade.At Christmas we make small Christmas stockings for them and put in little things like toothpaste, a comb, playing cards, Chapstick, and the like. The meal is served on a monthly basis.Would like to hear from others who prepare and serve large meals. We have been preparing this one for more than three years now, mostly because it is so easy and the residents always look forward to it.
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This is a great dish anytime but particularly on cold, snowy days! Authentic Cajun Dirty Rice (A Creole dish)6 c. chicken stock (homemade or canned) 1 lb. chicken gizzards 1 lb. chicken livers 1 t. salt 1 T. Worcestershire sauce 1/2 t. cayenne, or to taste 3 T. olive oil or bacon drippings 2 med. yellow onions, chopped 2 cloves garlic, crushed 1 lg. green pepper, seeded and chopped 1 lb. lean ground pork 1 lb. bulk Italian sausage, hot or mild 2 c. uncooked long-grain rice Freshly ground black pepper to taste 4 green onions, chopped 1/4 c. chopped fresh parsleyHeat chicken stock in a 12-qt. pot and add gizzards and livers along with salt, Worcestershire sauce and cayenne. Cover and lightly boil for 30 minutes. In the meantime chop all the vegetables. Heat a large frying pan, add oil or bacon drippings and saute onion, garlic, green pepper and celery. Remove from pan. Add ground pork and sausage to same pan and saute until lightly browned. Drain meat in a colander and discard fat. Remove livers and gizzards from the stock, reserving stock. Cool them for a moment and coarsely grind in meat grinder or food processor. Add gizzards and livers, along with browned meats, to the vegetables. Place all in a large pot and add 1/2 c. reserved chicken stock. Cover and simmer 20 minutes. Meanwhile, using 4 c. of reserved stock, cook the rice. Add cooked rice to completed vegetables and meat; gently stir in green onions and parsley. Taste for salt and pepper and serve. Serves 8-10. Marries beautifully with Oysters Alvin! NOTE: The name comes from the appearance of the rice. The livers and gizzards give this old down-home dish a rather "dirty" look!
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Cajuns in every sense of the word."Dirty Rice" is a catch-all terminology for the following recipe, which MUST be served with TABASCO sauce. Got that? Meaning REAL Tabasco sauce.1/2 lb ground pork 1/2 lb scrapple (or ground chicken livers) 1/2 lb LEAN ground beef 1 LARGE onion (diced, fine) 2 tablespoons ground GARLIC (yum!---or MORE) 1/2 tablespoon Cayenne pepper (or more!) dash of oregano 2 celery stalks, chopped fine 1/2 green pepper, chopped fine RAH!Be brave: CREATE at this moment in space and time!2 to 3 cups RICE (Uncle Ben's is best) Water (ratio: 2:1 rice) 2 parts water, one part rice (3 cups rice, 6 cups water---or, (even better)---CHICKEN BROTH!Cook everything (excluding rice and water) in an oven-ready pot on top of the stove, meaning a pot that can be placed in the oven. The pork, scrapple, and ground beef will eventually produce a yucky "paste" of meat-stuff and seasoning, requiring DRAINING of the fat and subsequent juices. (This will take 30 to 45 minutes.)Add the raw rice and liquid mixture to the above mess. Place in 225-degree (SLOW) oven until rice is completely cooked and ALL liquid is absorbed. This should take SEVERAL hours!When everything is DRY, you're done. Serve with REAL Tabasco sauce.This stuff FREEZES extremely well!
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BARBEQUED MEATBALLS3# ground beef 1-13 oz. can of evaporated milk 2 c. uncooked quick oatmeal 2 eggs 1/4 c. chopped onion 1/2 tsp. garlic powder 2 tsps. salt 1/2 tsp. pepper 2 tsps. chili powderSAUCE2 c. ketchup 1 c. brown sugar 2 T. liquid smoke 1/2 tsp. garlic powder 1/4 c. chopped onionMix meatball ingredients. Shape into balls and place in baking dish. Stir barbeque sauce ingredients until well-dissolved. Pour over meatballs and bake at 350 degrees for 1 hour._______________________________________


Ham And Potato Casserole1 cup cubed ham 2lbs Southern Style frozen potatoes can of Campbells Cream Of Chicken Soup 1/2 cup melted butter 2 cups sour cream 1/3 cup green onionsTopping1 cup crushed Ritz Crackers 1/4 cup melted butterPartially thaw out your potatoes then mix all the ingredients together in a large bowl. Put in a baking dish. Mix the crackers with the melted butter and top the mixture. Bake in a 350 oven for 1 hour. If you'd like to add more ham go ahead.
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Chicken Fried Steak Beef cutlets, or any type of steak that has been tenderized flour(approximately 2 cups for 4-6 steaks) 2 tsp season salt 1 tsp pepper 2 tsp onion powder* 2 tsp garlic powder* 1 tablespoon dried oregano* 1 tablespoon dried basil* 1 tablespoon dried parsley* 2 beaten eggs 2 cups milk oil for fryingCombine flour(amounts depend on how many steaks you are frying, trial and error) and all seasonings. Put in plastic bag, such as freezer bag(throw away kind, as you will be throwing it away). In a medium size bowl, beat eggs and add milk. Add a bit more of season salt into the milk/egg mixture. Heat oil(about an inch to inch and a half in frying pan) to low-medium(must be hot when you add the steaks). Dip steaks into egg/milk mixture,and then put in plastic bag with flour. Close top of bag and shake until well coated.(I double coat my chicken fried steaks. If you want to, repeat above step again.) Then place the steak gently in the hot oil. Fry until golden brown, turning to brown both sides. Serve with county gravy mix packet, and enjoy. These make good sandwhiches for lunch the next day with lettuce, tomatoe, and mayo.*These seasonings are my own additions. Traditional CFS will use only salt and pepper, but, the additions give it a lot of flavor.
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This recipe came together after my son and I started eating adequate protein, low carbohydrate food plans. With a green salad, this is a complete dinner. And we had 3 meals from it! Roast Garlic and Sage Pork Loin with Cabbage 1 boned pork loin roast (about 3 pounds) about 30 CLOVES (not cups!) garlic cloves, peeled, left whole 5 or 6 fresh sage leaves (if not available, you can sprinkle dried sage over roast) salt and pepper to taste Lay garlic and sage down the middle of the roasting pan. Set the pork atop, and salt and pepper to taste in the roasting pan. Put pan in preheated 400° oven; after 20 minutes, cover pan and turn temperature down to 325°. Cook until done, but still slightly pink, about 1 hour and 15 minutes. (Modern day pork roast may be served medium well with no danger. A little pink makes a moist, delicious roast! If you are concerned about trichinosis, cook roast until well done.) About 1/2 hour before roast is done, make the cabbage. Sauté in a little bacon oil or olive oil: 1/2 large green pepper, cut into thin slices 1/2 large red onion, halved, and cut into thin slices Add 1 med. cabbage, halved and sliced thinly about 1/2 to 2/3 Cup V8 juice Stir until well mixed; cover and cook until juice has evaporated, about 10 minutes. Stir in about 1/2 tsp. fennel seed, and 1/2 to 2/3 Cups sour cream. Do not boil... set aside and keep warm while you make the sauce from the meat juices. Remove pork, most of the garlic and all the sage from pan. There should be quite a lot of juice. Reduce until thick and almost all cooked down, stirring often. Stir about 1 tbsp. flour into about 1 Cup dry white wine until no lumps of flour remain. (A whisk works wonders here!) Pour into reduced meat juices, and stir, cooking about 3 or 4 minutes until thickened and flour is cooked. Chop sage and add to sauce. (If dried sage was used, do not add additional dried sage at this point.) To serve: Slice pork in about 1/4 inch slices; put 2 or 3 slices on the plate. Pour about 1 tbsp.. sauce over, and place a few garlic cloves around mean. Spoon cabbage next to meat. ______________________________________BLUEBERRY GRUNT4 cups fresh blueberries 1 cup sugar 1 cup water 1-1/2 cups all-purpose flour 2 teaspoons baking powder 2 tablespoons grated orange peel 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 3/4 cup milkIn a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes. In a bowl, combine the next 6 ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. Cover and cook for 10 to 15 minutes or until dumplings are puffed and test done. Serve warm. Yield: 8 servings.Per Serving: 240 Calories; 1g Fat (4.8% calories from fat); 4g Protein; 55g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 206mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.


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FIESTA BEEF AND BEAN BAKE1 pound lean ground beef 28 ounces baked beans 1/2 cup chopped onion 1/2 cup chopped green bell pepper -- (optional) 1/2 cup mild pican'te sauce 1/2 cup tortilla chips -- coarsely crushed 1/2 cup shredded Cheddar cheeseIn skillet, cook ground beef, onion, and green pepper until meat is browned; drain.Stir in baked beans and pican'te sauce. Spoon meat mixture into a 1-1/2-quart casserole dish. Top with tortilla chips.Bake at 350 degrees F. for 25 minutes. Sprinkle with cheese. Continue baking for 5 minutes more or until cheese melts. Yield: 6 servings.Per Serving: 475 Calories; 25g Fat (45.3% calories from fat); 24g Protein; 43g Carbohydrate; 8g Dietary Fiber; 67mg Cholesterol; 909mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.
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PEANUT COOKIES1 cup shortening 1 cup sugar 1 cup firmly packed brown sugar 2 eggs 1-1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 3 cups quick cooking oats 1 cup salted peanutsIn a mixing bowl, cream shortening and sugars; beat in eggs. Combine flour, baking powder, and baking soda; stir into creamed mixture. Add the oats and peanuts. Drop by heaping tablespoonfuls onto greased baking sheets. Slightly flatten cookies with a glass dipped in sugar. Bake at 350 degrees F. for 7 to 10 minutes. Remove to wire racks to cool. Yield: about 4 dozen (2 cookies per serving).Per Serving: 250 Calories; 13g Fat (44.4% calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 83mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.


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EGG NOODLE SLAW16 ounces egg noodles -- medium, uncooked 6 cups cabbage -- finely shredded 1 cup celery -- finely sliced 1 cup cucumber -- finely sliced 1 cup grated Cheddar cheese 1 cup plain yogurt 1/4 cup salad oil 2 tablespoons white vinegar 2 teaspoons sugar 2 teaspoons seasoned salt 1/2 teaspoon dry mustard 1/4 teaspoon ground black pepper PaprikaPrepare noodles according to package directions; rinse and drain in cold water. In a large bowl, combine noodles, cabbage, celery, cucumber, and cheese. Blend yogurt, oil, vinegar, sugar, salt, mustard, and pepper. Gently toss into noodle mixture. Cover and chill. Sprinkle generously with paprika. Yield: 10 servings.Per Serving: 303 Calories; 12g Fat (35.6% calories from fat); 11g Protein; 38g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 385mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
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BALSAMIC CHICKEN CUTLETS4 tablespoons balsamic vinegar 3 tablespoons orange juice concentrate 1 teaspoon grated orange peel 1/2 teaspoon tarragon Dash ground black pepper 4 skinless boneless chicken breastsIn medium bowl, combine first 5 ingredients; mix well. Add chicken breasts, coating well with mixture, cover, and refrigerate for 3 to 12 hours, turning chicken frequently.Grill on outdoor grill or under broiler for 5 minutes. Turn chicken over and grill an additional 5 to 7 minutes or until chicken is no longer pink inside. Garnish with grilled orange slices, if desired. Yield: 4 servings.Per Serving: 263 Calories; 3g Fat (10.6% calories from fat); 55g Protein; 1g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 154mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit.
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CREAMY CHICKEN BAKED POTATOES5 ounces chunk white chicken in water -- drained 1/2 cup sour cream 1/4 cup mayonnaise 2 teaspoons milk 1/4 teaspoon seasoned salt 1/8 teaspoon salt 1/8 teaspoon ground black pepper 2 baked potatoes -- hotCombine everything but potatoes in small saucepan and heat through on low.Cut hot potatoes lengthwise and open. Spoon chicken mixture on top. Serve immediately. Yield: 2 servings.Per Serving: 625 Calories; 37g Fat (58.6% calories from fat); 7g Protein; 52g Carbohydrate; 5g Dietary Fiber; 67mg Cholesterol; 674mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.
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GREEN ONION-SESAME BISCUITS2 cups all-purpose flour 3 large green onions -- thinly sliced 1 tablespoon baking powder 2 cloves garlic -- pressed 1 teaspoon salt 1 cup whipping cream -- or more if necessary 1/2 teaspoon dark sesame oil 1 egg -- beaten to blend Sesame seedsPreheat oven to 375 degrees F. Mix first 5 ingredients in large bowl. Combine 1 cup cream and sesame oil in small bowl. Mix into dry ingredients. Add enough additional cream if necessary by tablespoons to bind dough. Knead 30 seconds. Flatten dough into 1/2-inch-thick round. Cut out biscuits using a 2-1/2-inch-diameter cookie cutter dipped into flour. Gather scraps and reform into round. Cut out additional biscuits. Transfer to baking sheet. Brush with beaten egg. Top with sesame seeds. Bake until biscuits rise and tops are brown, about 35 minutes. Cool slightly. Yield: 10 biscuits (1 per serving).Per Serving: 185 Calories; 10g Fat (47.3% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 375mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
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Great Chicken1 roasting chicken 1/4 cup veg. oil 1 TBsp. Lemon Pepper 1 tsp. salt 1/2 tsp. onion powder 1/4 tsp. poultry seasoning 1/4 tsp. paprika 1/8 tsp. celery salt 1/8 tsp. garlic saltMix above ingredients together. Rub mixture inside and outside of chicken. Bake at 350 degrees for 1 hour or until chicken is done.
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Crockpot stuffingStuffing doesn't have to be for the innards of poultry and all the work that entails. Toss this into the crockpot before you head out the door, and when you come home, just grill or broil some chicken, pork chops, or turkey. This is also a great way to make "extra" if you have stuffing lovers during the holidays. Since my hubby and I are vegetarian, this allows us to have "our" dressing while the family eats their in bird dressing. Ingredients: * 1 cup butter or margarine * 2 cups chopped onion * 2 cups chopped celery * 1/4 cup parsley sprigs * 2 four oz cans sliced mushrooms, drained * 12 to 13 cups slightly dry bread cubes (I use the crouton looking cubes you can buy at the store) * 1 teaspoon poultry seasoning (I don't use this as a vegetarian but you can) * 1 1/2 teaspoons salt * 1 1/2 teaspoons sage * 1 teaspoon thyme * 1/2 teaspoon pepper * 2 to 2 1/2 cups chicken broth or turkey broth and diced giblets (I use veg broth and ditch the giblets) * 2 eggs, beatenMelt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large bowl. Add seasonings and toss well. Pour in enough broth to moisten, add beaten eggs and mix together well. Pack lightly into crockpot. cover and cook on High 45 minutes and then reduce to Low for 4 to 8 hours.
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NOODLE AND CREAMED CORN CASSEROLE*3-4 cups cooked noodles *2 T flour 1/2 t salt and pepper 2 T butter 1 cup milk 5 or 6 slices (or more based on your cheesy taste) of American Cheese one can cream of cornMelt butter in a saucepan over medium heat. Add flour, salt, and pepper. Add milk and whisk until thickened. Slowly add cheese. Add creamed corn and stir until everything is melted and combined. Mix in noodles. It may be done at this point, or you can transfer to a greased 9x13 pan and bake at 350 degrees for 20-30 minutes.
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I Hate Spinach2-10oz packages frozen chopped spinach 1-8oz package cream cheese, softened 1 stick of butter, melted 1 cup herb stuffing mix (I use seasoned bread crumbs)Cook spinach according to directions on package (I do this in the microwave). Drain well. Mix spinach, cream cheese and half the melted butter until the cream cheese is completely blended with the spinach. Salt and pepper to taste. Place in 1-quart greased casserole dish. Mix stuffing/bread crumbs and remaining butter. Spread on top of spinach mixture. Bake at 350 degrees fore 30 minutes. Yield: 4 servings. Can be prepared ahead of time and baked just before serving._______________________________________


Microwave FudgeThis is WAY too easy to make:Put 3 cups (18oz pkg) Semi-sweet chocolate chips in microwave safe casserole or bowl. Pour can of condensed milk over top. Microwave for 1 minute, stir. Repeat until chips are completely melted (depends on microwave -- mine takes 2.5 minutes total) Optional, stir in half jar of marshmallow creme. Add 1 tsp. vanilla. Pour into buttered 8"x8" pan. Cool in refrigerator 1 hour. Cut and eat!
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Plaza III Steak SoupThe following recipe is from a very good steakhouse (Plaza III) on the Kansas City Country Club shopping center. I have enjoyed it for near 40 years. I copied the recipe from the Kansas City Star which was submitted by Linzie Davis, chef, Plaza III, The Steakhouse.Makes about 1 1/2 quarts 1/2 pound ground chuck 1/2 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped carrots 1/2 cup margarine 1 cup all-purpose flour 1 quart plus 1 cup water 1 teaspoon monosodium glutamate (such as Accent) 1/2 teaspoon pepper 1 tablespoon beef base paste (such as McCormick's Beef Base) 1 cup chopped tomatoes 1 1/2 teaspoons browning sauce, such as Kitchen Bouquet 1 cup frozen mixed vegetablesCook ground chuck in a skillet over medium heat until meat is well-browned; drain and set aside. Place chopped onions, celery and carrots in a small saucepan; add water just to cover. Heat to boiling and boil just until vegetables are crisp-tender; drain and set aside. Melt margarine in a 2-quart saucepan over medium heat. Stir in flour and blend until smooth. Gradually stir in 1 quart plus 1 cup water. Cook, stirring, until hot, smooth and thickened. Stir in monosodium glutamate, pepper, beef base and tomatoes. Cook 1 minute, stirring constantly. Stir in browning sauce, frozen mixed vegetables, cooked vegetables and browned meat. Cover and cook over medium heat 30 minutes, stirring occasionally.Per 1-cup serving: 346 calories (61 percent from fat), 24 grams total fat (6 grams saturated), 28 milligrams cholesterol, 24 grams carbohydrates, 11 grams protein, 359 milligrams sodium, 2 grams dietary fiber.
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I was brought up Italian, my mother's parents came from Sicily. This is the family recipe for spaghetti with the best sauce you will ever eat. GENUINE SICILIAN FAMILY SAUCEFor the sauce: 3 28oz cans crushed tomatos 2 12oz cans tomato paste 3 8oz cans tomato sauce 4 large onions, peeled and cut up 6-8 cloves garlic, minced 4 tbs olive oil 8-10 links sweet Italian sausage 1 1/2 lb beef chunks 1/2 cup wine(CK Mondavi Fortissimo) salt&pepper 1 tsp dried basil 1 tsp dried parsley 1 tsp oregano dash cinnamon 1 tsp sugar meatball recipe to follow The sauce pot is to always stay on low heat. In a large heavy pot, saute onions, garlic and 2 links sausage, when onions start to become translucent, add tomato paste, keep stirring for a minute or two, then add the crushed tomatoes and sauce, and the spices. The remaining meats should be browned in a frying pan, then added to the pot.Meatball Recipe: 2 lbs ground beef 4 slices wet white bread 1/2 cup grated Romano cheese 2 eggs salt&pepper to taste dash parsley flakes Mix all ingredients together and make meatballs the size of golf balls and brown in frying pan and added to sauce in the last 90 minutes of cooking or they will absorb all the sauce. The sauce should cook at least 4-5 hours, on a low light, stirring occasionally. Cook up your favorite variety of macaroni and enjoy. Just add some grated Romano cheese to your plate.
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If you never had success with chocolate chip cookies, this is a recipe for you.Chocolate Chip Cookies3/4 lb. butter or margarine 3/4 c. Crisco oil or corn oil 1 1/2 c. packed brown sugar 2 c. granulated sugar 2 eggs 1 1/2 t. baking soda 3/4 t. baking powder 1/4 t. salt 1 1/2 t. vanilla 4 c. flour 7 oz. pkg. flaked coconut 12 oz. pkg. semi-sweet chocolate chips 6 oz. pkg. broken pecansCombine as listed and shape into 2 inch balls 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 15 minutes. Transfer at once from baking sheets to paper toweling to cool. Makes 4 dozen. These freeze well either before or after baking.
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The recipe is a "stiff pudding" dessert and is a very popular luncheon item among the men. Great when you need to "bring a dish" for your next social function. KUGEL 4 oz uncooked wide egg noodles 8 oz cream cream cheese, softened (cottage cheese may be substituted) 1 stick butter, softened (not margarine) 1/2 cup sugar 8 oz dairy sour cream (not No-Fat sour cream) 4 large eggs 8 oz crushed pineapple with the juice Nuts for topping (walnuts or pecans), optional 1/2 cup cornflakes, crushed, for the topping Cinnamon-sugar for the topping (1/4 tsp cinnamon and 2 T sugar mixed) Cook noodles according to package directions. Drain noodles. Mix first 6 ingredients until incorporated. This mixture will be "soupy". Do not mix in the cinnamon-sugar, cornflakes or the nuts,...they are for the final topping. Preheat your oven to 350 degrees F. Place in a 8 X 8 or 9 X 9 baking dish. Sprinkle cornflakes, cinnamon-sugar and nuts, if desired, on top. Bake for 45-50 minutes at 350 degrees. Do not overcook. Serves 9.
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Here's a quick recipe(if that's what you want to call it) you can round up next time you make tuna sandwiches or just plain tuna.* TunaMix * 2 cans of tuna 1 cup of mayonaise 3 tbsp of mustard 2 tbsp of ranch dressing (no, I'm not joking) 1/4 cup of onions (finely diced) 1 or 2 green olives (finely diced) 1 tbsp of pepper 2 tbsp of Mrs.Dash (a seasoning blend)Mix together very well, let sit in frig for an hour or so then SERVE. Quick, easy & tastes GREAT.

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-=-=--=-=-=SPECIAL CARROTS1 pound carrots -- scraped and diagonally sliced 1/2 cup chopped celery 1/4 cup chopped onion 1/4 cup dry white wine 2 tablespoons butter or margarine 2 tablespoons sugar 1/4 teaspoon dried dill weedCombine all ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until vegetables are tender. Yield: 6 servings.Per Serving: 90 Calories; 4g Fat (40.9% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 72mg Sodium. Exchanges: 1 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
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LIGHT ORANGE JULEP SWORDFISH1/4 cup orange juice 3 tablespoons fresh mint leaves -- minced 1 tablespoon grated ginger root 1 tablespoon grated orange peel 2 tablespoons bourbon 16 ounces swordfish steaks -- 4 pieces, 3/4" thick 4 orange slices -- 1/4" thick Vegetable cooking sprayCombine first 5 ingredients in a large shallow dish. Place swordfish steaks and orange slices in a single layer in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once.Coat grill with cooking spray; place on grill over medium- hot heat (350-400 degrees F.) Grill, covered, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Transfer steaks to a serving platter.Place orange slices on grill; grill, covered, 2 minutes on each side. Cut each slice into thirds, and arrange on serving platter. Yield: 4 servings.Per Serving: 251 Calories; 5g Fat (18.3% calories from fat); 24g Protein; 24g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 104mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 1 1/2 Fruit.
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SLOW COOKED BAVARIAN POT ROAST4 pounds beef arm pot roast 1 teaspoon vegetable oil 1 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground black pepper 3 whole cloves 4 medium apples -- cored and quartered 1 small onion -- sliced 1/2 cup apple juice 3 tablespoons all-purpose flour 3 tablespoons waterWipe roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with salt, ginger, and pepper. Insert cloves in roast. Place onions and apples in slow cooker and top with roast (cut roast in half if necessary, to fit easily). Pour in apple juice. Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.Remove roast and apples to warm platter. Turn slow cooker to HIGH. Make a smooth paste with flour and water; stir into slow cooker. Cover and cook until thickened. Pour over roast. Yield: 8 servings.Per Serving: 275 Calories; 8g Fat (26.4% calories from fat); 33g Protein; 17g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 375mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat.
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ANNETTE FUNICELLO'S STEAK IN A BAG2 pounds top sirloin steak -- cut 2-1/2" thick 2 tablespoons garlic spread 2 tablespoons vegetable oil 1 teaspoon salt 1-1/2 teaspoons seasoned pepper 1/2 cup Cheddar cheese -- shredded 1 cup bread crumbsTrim fat from steak. Make a paste from garlic spread, vegetable oil, salt, and seasoned pepper. Spread on both sides of steak. Combine cheese and bread crumbs; pat on steak. Place steak in brown paper bag (large enough to fit steak comfortably). Seal loosely with paper clips. Bake in preheated 375 degree F. oven 30 minutes. Increase oven temperature to 425 degrees F. and bake steak for 15 minutes longer. Unseal bag to serve.AFTERTHOUGHTS: For easy handling, place bag on cookie sheet during baking. Annette advises, "You can bake steak early in the day, then bake at 425 degrees just before serving. The steak is out of this world."Yield: 6 servings.Per Serving: 338 Calories; 15g Fat (40.8% calories from fat); 35g Protein; 14g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 654mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Fat.
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SLOW COOKED STUFFED CABBAGE12 large cabbage leaves 4 cups water 1 pound lean ground beef 1/2 cup cooked rice 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/8 teaspoon ground black pepper 6 ounces tomato paste 3/4 cup waterWash cabbage leaves. Boil 4 cups water. Turn heat off. Soak leaves in water 5 minutes. Remove, drain, and cool.Combine remaining ingredients except tomato paste and water. Place 2 tablespoons mixture on each leaf and roll firmly. Stack in slow cooker. Combine tomato paste and 3/4 cup water, and pour over stuffed cabbage. Cover and cook on LOW 8 to 10 hours. Yield: 6 servings.Per Serving: 256 Calories; 16g Fat (56.3% calories from fat); 16g Protein; 12g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 468mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 Fat.
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Squash Soup1- Butternut squash, cut in half, seeded, and roasted, cut side down for about an hour at 375 degrees. 2 cloves of garlic 2 TBS extra-virgin olive oil 1 TBS chicken broth powder 1 TBS butter 1/2 Cup--1 Cup of Water 1/2 tsp sesame tahini, optionalpinch of curry powderMashed Potatoes, your favorite recipe Roasted Pumpkin Seeds to garnish In a large saucepan, saute' 2 cloves of garlic, minced, in about 2 TBS of extra--virgin olive oil. Scoop out the squash & add. Add the rest of the ingredients & cook on low for about an hour. Remove from heat. In small batches, put into a blender & puree' until smooth. Be careful, as the heat will pop the lid off the blender. To be safe, cover the blender with a dry cloth & hold firmly while blending the small batches! To serve, put soup in a bowl & spoon a dallop of mashed potatoes into the center. Using a fork, fan out each side of potatoes so that it resembles a flower. Sprinkle with pumpkin seeds, if desired.
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The aroma while cooking is delightful...smells yummy! Georgia Peach Bread3 cups fresh peaches, sliced 6 TBsp. sugar 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1/4 tsp. salt 1 tsp. cinnamon 1-1/2 cups sugar 1/2 cup shortening 2 eggs 1 cup pecans, finely chopped 1 tsp. vanillaPlace peaches and 6 tablespoons sugar in container of blender or food processor. Process until pureed. Mixture should yield about 2-1/4 cups. Combine flour, baking powder, soda, salt, and cinnamon; set aside. Combine 1-1/2 cups sugar and shortening. Cream well. Add eggs and mix well. Add peach puree and dry ingredients; mix until dry ingredients are moistened. Stir in nuts and vanilla. Spoon batter into 2 well greased 9x5x3 inch loaf pans. Bake at 350 degrees or until done. Cool for 10 minutes in pan. Turn out on rack and let cool completely.
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BBQ Appetizers1lb smoked or polish sausage cut into 1 inch slices (mini hotdogs or little smokies work also) 2lb hamburger made into meatballs. cooked in oven on 350 for about 20 mins (they must be cooked not raw when put into sause) When done put aside on plate to drain.1 jar grape jelly 1 jar heinz chili sauce (found in ketchup section of store) The above 2 ingredients are the sauce melt jelly in sauce pan when melted add chili sauce. mix together and set aside on lowest heat available. Add meatballs and sausage. Mix well and leave to simmer for about 1/2 hour. Do not boil.My kids love this. It can be made a day ahead and then put into a crockpot (this is what I do) then put on low to simmer all day till ready to use.
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Crockpot Italian Pot Roast1 3-5 pound roast 1 package Au Jus Seasoning 1 package Dry Italian Dressing Seasoning 1 12 oz can Tomato Juice 1 small package baby carrots 3 medium potatoes, cubedPlace the Roast in the crock pot. Put the carrots and the potatoes in with the roast. Put the seasoning packets in a mixing bowl with the tomato juice and mix. Don't worry if there are lumps, they will work out during cooking. Pour the mix over the roast and veggies. Put on low for 8 1/2 hours or high for 4 1/2. The end result will knock your socks off. You can vary with other meats and veggies.
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SLOW COOKED FORTY-CLOVE CHICKEN3 pounds chicken pieces -- skinned 2 tablespoons olive oil 1/4 cup dry white wine 2 tablespoons chopped fresh parsley 2 tablespoons dried basil 1 teaspoon dried oregano Pinch crushed red pepper 40 cloves garlic -- (about 2 heads) peeled 4 ribs celery -- sliced Juice and peel of 1 lemonRemove skin from chicken if desired. Sprinkle with salt and pepper. Heat oil in large skillet over medium heat. Add chicken; cook 10 minutes or until browned on all sides. Remove to platter.Combine wine, parsley, oregano, and red pepper flakes in large bowl. Add garlic and celery; coat well. Transfer garlic and celery to slow cooker with slotted spoon. Add chicken to remaining herb mixture; coat well. Place chicken on top of garlic and celery in slow cooker. Sprinkle lemon juice and peel in slow cooker; add remaining herb mixture. Cover and cook on LOW 6 hours or until chicken is no longer pink in center. Yield: about 6 servings.Per Serving: 419 Calories; 28g Fat (61.4% calories from fat); 30g Protein; 9g Carbohydrate; 2g Dietary Fiber; 141mg Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 3 Fat.
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Hot Dog Casserole 7-9 hotdog franks, cut up 1 can diced tomatoes 1 can baked beans 3/4 cup cooked rice Pre-heat oven to 375 degrees. Mix all ingredients in a bowl and place in a casserole dish. Cover and bake for 45 minutes or until bubbly.
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It may sound like a strange (though simple!) combination of flavors, but it works! Kraut-Noodle Casserole2 cups medium-wide noodles 2 Tbs butter or margarine 1 1-lb-4-oz can sauerkraut, drained (2-1/2 cups) Pepper 1/4 lb packaged process Cheddar cheese slicesHeat oven to 300º. Cook noodles until barely tender; drain. Add butter; toss until well mixed. Spread ¾ of the sauerkraut in 1½ qt. Casserole or 10"x6"x2" baking dish. Sprinkle with pepper. Top with noodles, cheese, rest of sauerkraut. Bake, covered, 1 hour. Makes 4 or 5 servings, can be reheated as leftovers.
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HUNTING CAMP CHILI3 lbs ground beef or venison 3 lbs onion, coarsely chopped 10-12 cloves garlic,minced 2tsp cumin 4tbs chili powder 1 can beer(minus 1 swallow) 3 16 oz cans pork&beans 3 16 oz cans red kidney beans 1 16 oz can tomato sauce salt&pepper to tasteBrown meat ,onions and garlic together breaking up meat as it cooks,when meat is brown and crumbling,add remaining ingredients and slowly simmer,stirring occasionally, for 2-3 hours.If it starts to get a little too muddy add some water ,or more beer.Often,I serve the chili over rice with some shredded cheddar cheese on the side along with some good crusty bread.
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BANANA SOUR CREAM LOAF2/3 cup oleo or buttter 1-1/3 cups sugar 1-1/4 cups mashed bananas 1 tsp. baking soda 1/2 cup sour cream 1 tsp. baking powder 2 eggs 2-3/4 cups all purpose flour 1 tsp. salt 1 cup chopped walnuts (I use pecans)Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs and bananas until well blended. Sift dry ingredients and add alternately with sour cream to banana mixture, stirring just to blend. Stir in walnuts. Spoon batter into loaf pan 9 x 5 x 2-3/4 which has been greased and floured on bottom only. Bake 1 hour and 15 mins. or until toothpick comes out clean. Let stand in pan on rack 20 minutes. Remove from pan. Cool. Wrap in foil. Loaf is improved if let to stand overnight. Store in refrigerator or freeze for 2 months. This is the most moist banana bread I have ever eaten.
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Here is a quick recipe for an absolutely delicious salmon dish. I used the canned salmon, which means the whole thing can be made in about 15 minutes.SALMON AND PASTA PRIMAVERA8 ounces uncooked linguine pasta 2 cups sugar snap peas 2 Tbsp. Butter 1 lb. Salmon fillet (or one 15-oz. Can Bumble Bee salmon) 1 1/2 cups fresh mushrooms 3/4 cup chopped onion 1 cup chicken broth 3 Tbsp. Flour 1/2 tsp. Salt 1 tsp Dill weed 1/4 tsp each of Thyme and Rosemary 1/4 cup dry white wine 1/4 cup heavy creamCook pasta according to package directions, adding sugar snap peas during the last 3-4 minutes. Drain. Bake salmon, flake, and set aside. In a large skillet, melt butter, add mushrooms and onion; saute 3 - 4 minutes. Whisk together broth, flour, salt and herbs; add wine and cream; gently stir in salmon. Cook until heated through. Serve over pasta and snap peas. Serves 6.
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This sandwich is delicious, even though it sounds strange !!!Open-face Pineapple Sandwich2 slices white or wheat bread Peanut butter 3 slices pineapple from a can 2 slices American cheeseToast bread in the toaster until medium brown. Spread each with peanut butter to your taste and place on a cookie sheet or in a baking pan. Top each with 1 and 1/2 slices of pineapple, which has been drained on a paper towel to remove excess juice. Top each then with a slice of cheese. Plase in oven under the broiler just until cheese melts. Makes 2 open-face sandwiches. Trust me, you'll be glad you made 2 after you eat the first one !!!
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MUSHROOM AND TUNA BAKE10-3/4 ounces cream of celery soup 1 cup milk 4 ounces sliced mushrooms -- canned, drained 1/2 cup grated Parmesan cheese -- divided 1 teaspoon dried Italian seasoning 1/2 teaspoon seasoned salt 1/4 teaspoon garlic powder 12 ounces tuna in water -- drained and chunked 3 cups cooked egg noodles 1 cup crispy rice cerealIn medium saucepan, combine soup and milk; blend well. Add mushrooms, 1/4 cup cheese, Italian seasoning, seasoned salt, garlic powder, and tuna; cook over low heat until heated through. Remove from heat; stir in egg noodles. Transfer mixture to lightly greased 11- x 7-inch baking dish. Top with remaining 1/4 cup Parmesan cheese and cereal. Bake in 350 degree F. oven 30 minutes. Yield: 6 servings.Per Serving: 271 Calories; 6g Fat (21.2% calories from fat); 23g Protein; 29g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 688mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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LIGHT GINGERED FLANK STEAK1-1/2 pounds flank steak -- lean 1/3 cup lemon juice 2 tablespoons honey 1 tablespoon low sodium soy sauce 2 teaspoons grated ginger root 2 cloves garlic -- crushedTrim fat from flank steak. Cut both sides of beef into diamond pattern 1/8-inch deep. Place in shallow glass or plastic dish. Mix remaining ingredients; pour over beef. Cover and refrigerate at least 8 hours, turning occasionally.Set oven control to broil. Spray broiler pan rack with cooking spray. Remove beef from marinade; reserve marinade. Place beef on rack in broiler pan. Broil with top 3 inches from heat 12 to 14 minutes, turning once and brushing frequently with marinade, until desired doneness. Cut diagonally into thin slices. Yield: 6 servings.Per Serving: 229 Calories; 12g Fat (47.1% calories from fat); 22g Protein; 8g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 180mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
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CHINESE SPARERIBS5 pounds spareribs 1/4 cup chopped onions 2 cloves garlic -- minced 10 ounces plum jam or jelly 1/3 cup soy sauce 1/4 cup dark corn syrup 2 teaspoons ground gingerCut ribs into serving size pieces; place in a 13- x 9- x 2-inch baking dish. Combine remaining ingredients in a saucepan, and bring to a boil. Remove from heat, and pour over ribs. Cover and refrigerate 2 hours.Bake ribs, covered, at 350 degrees F. about 2 hours, turning halfway through baking. Yield: about 6 servings.Per Serving: 842 Calories; 55g Fat (59.5% calories from fat); 41g Protein; 44g Carbohydrate; trace Dietary Fiber; 183mg Cholesterol; 1114mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 8 Fat; 2 1/2 Other Carbohydrates. ______________________________________VEGETABLE MELANGE10-3/4 ounces condensed chicken broth 2 tablespoons cornstarch 1 tablespoon soy sauce 1/4 teaspoon ground ginger 20 ounces frozen broccoli spears 10 ounces frozen peas 1/2 cup carrots -- thinly sliced diagonally 1/2 cup celery -- sliced diagonallyIn skillet, combine broth, cornstarch, soy sauce, and ginger;add vegetables. Bring to a boil, stirring. Reduce heat. Cover; simmer 10 minutes or until done. Stir occasionally. Yield: 6 servings.Per Serving: 98 Calories; 1g Fat (9.0% calories from fat); 8g Protein; 16g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 571mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
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TURKEY WITH COCONUT SAUCE1 cup chopped mushrooms 1 cup chopped onion 3 tablespoons butter 2 heads of garlic, separated into peeled cloves 1 tablespoon Spanish extra-virgin olive oil 1 (14 ounce) package traditional stuffing mix 1 (14 pound) turkey, one with a pop-up thermometer 3 tablespoons adobo, or to taste (available in Hispanic food section of supermarket or Latin groceries) 2 tablespoons dried oregano 2 tablespoons dried basil 2 tablespoons paprika 1 cup beer (preferably Corona) 1/3 cup pine nuts 1/3 cup chopped walnuts 1/3 cup shelled sunflower seeds 1 15 ounce can Coco Lopez (cream of coconut) 2 cups turkey gravy, homemade or 2 10 1/2 ounce cans turkey gravyTo make stuffing, saute mushrooms, and onions in 1 tablespoon butter over medium heat in frying pan. Prepare stuffing mix according to package directions (You might need more butter). Mix mushrooms and onions with stuffing, set aside. After thoroughly rinsing the turkey and patting it dry, use a small sharp knife to make several 1 inch incisions, about 3 inches apart, all around the turkey, with garlic press or food processor, chop garlic and mix with remainder of the butter and olive oil. Put garlic butter into a small plastic bag, snip off a corner, and use to squeeze the mixture into the incisions, to any leftover garlic butter add adobo, oregano, basil and paprika to taste. Rub this mixture over inside and outside of turkey, fill cavity with the stuffing. Place the turkey on a baking tray, sprinkle top with paprika, cover with foil and bake at 375 degrees, after 2 hours, lift the foil and pour the beer over the turkey, when the pop-up thermometer is about halfway up, remove the foil and continue roasting, a total of about 5 hours. In a toaster oven or on another shelf of the oven, roast the pine nuts, walnuts and sunflower seeds about 2 to 3 minutes, remove and mix with the Coco Lopez, heat in saucepan over medium heat. Cut up turkey, drizzle gravy atop, and serve with coconut sauce on the side. Makes about 12 servings.
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This is a great dish with many variations, tofu can be grilled, broiled or baked, marinating as long as possible gives it great benefits. This also makes great sandwiches, combine the cooked tofu with sliced cooked eggplant or zucchini, and sliced tomato and /or cucumber. Plus some new sides, these are tasty and low-fat, low-cal.GINGER ORANGE TOFU TERIYAKI1/4 cup low-sodium soy sauce 3 tablespoons rice wine vinegar 2 tablespoons honey 2 cloves garlic, minced 2 tablespoons minced fresh ginger 1 teaspoon orange zest 2 tablespoons orange juice 1 pound firm tofu, cut across in 1/4 inch slicesPreheat oven to 400 degrees. In a 6 by 9 inch baking dish, combine the soy sauce, rice wine vinegar, honey, garlic, ginger, orange zest and orange juice. Whisk until the honey is dissolved. Lay the tofu slices in the baking dish, overlapping slightly as necessary. Spoon sauce on top of the tofu. Bake for 30 minutes, or until the tofu is lightly browned and somewhat firmer. Serve the tofu cutlets fanned out on each plate. Makes 4 servings. Enjoy, Stef. Want sides? Here is sesame spinach rice Sesame spinach rice cook white rice according to package directions, then add baby spinach to the pot and cover to wilt the spinach, after about 5 minutes, toss to wilt evenly. Transfer to a large bowl and, tossing with a fork, add toasted sesame seeds, a little sesame oil and salt. If using one cup rice, use larger pot to add spinach to it, about 8-12 oz. Blanced sugar snap peas: in boiling water, removing as soon as brightly colored. Sprinkle with lemon juice, serve immediately.
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The recipe below works beautifully with beef tenderloins (filet mignon), which is quite expensive, the alternative to this is eye round cut into steaks. Either works well. Plus sides.BEEF MEDALLIONS WITH MADEIRA WINE SAUCE1 pound eye round steaks (4 steaks) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup red wine (I used red table wine) 1/2 cup Madeira 1/2 teaspoon tomato paste 1 clove garlic, finely minced 1/4 cup finely minced shallot 1/2 teaspoon thyme Sprinkle meat with salt and pepper. Heat a non-stick skillet on high. Add the steaks and cook 3 minutes, or until browned. Turn, reduce heat to medium high and cook 3 to 4 minutes longer, or to desired degree of doneness. Remove from the pan. Add wine, Madeira and tomato paste to the pan and stir to detach any bits stuck to the suface. Add the garlic, shallot and thyme and reduce the heat to medium. Cook 3 to 4 minutes, stirring frequently, or until the sauce is slightly thickened. Serve the steaks with the sauce spooned over the top. Makes 4 servings. Plus sides GARLIC MASHED POTATOES I served this with garlic mashed potatoes, peel and dice potatoes (the smaller you cut them the faster they cook) and combine them in a saucepan with cold water and 2 smashed garlic cloves. Bring to a boil and simmer until potatoes are tender. Drain, remove and discard garlic cloves. Combine potatoes in a bowl with extra-virgin olive oil and 1/4 to 1/3 cup buttermilk. Mash and add skim milk to reach desired consistency, Season to taste with salt and pepper, serve with fresh green beans, small salad on side.
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Low-Fat Chicken and Broccoli Alfredo6 ounces fettuccini 1/2 pound fat free chicken tenders 3/4 cups onion, chopped 1 1/4 cups mushrooms, sliced 1/2 can fat free chicken broth 1/2 cup fat free cream cheese, softened 10 ounces fresh or frozen broccoli florets 1/2 teaspoon white pepperPrepare fettuccine according to package directions; drain and keep warm. Lightly spray a non stick skillet with non fat cooking spray and heat over medium high heat. Add chicken tenders and cook until no longer pink and is cooked through; remove chicken from skillet and set aside. Lightly respary the skillet, sauté onions until soft and transparent, about 5 minutes. Add mushrooms and continue cooking until mushrooms are tender. Stir in chicken broth and cream cheese; heat over medium high heat until mixture almost comes to a boil and thickens. Add chicken, broccoli, and pepper to skillet; cook over medium heat until heated through. Toss with fettuccine and serve immediately. Serves 2,
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CHILI CHICKEN4 boneless skinless chicken breast halves (1 pound) 1 can (14-1/2 oz) Italian stewed tomatoes 1 can (15 oz) chili with beans 4 slices cheddar or American cheesePlace chicken in an ungreased 11in.x7in.x2in baking dish. Top with tomatoes. Bake, uncovered, at 350 degrees for 50 minutes. Spoon chili over each chicken breast; bake 10 minutes longer. Top with cheese; return to the oven for 3-4 minutes or until cheese is melted.
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I love the fall weather, and making stews is the only way to contain my overindulgence. This pork stew is robust, sweet and savory, a good combination of concoctions which includes garlic, citrus and mushrooms, this perfumes my kitchen. Autumn Pork Stew2 tablespoons olive oil 1/2 pound of pork cubes, cut into 1/2 inch dice 2 tablespoons flour 1 large garlic clove, minced 1/2 cup chopped onion 1 cup diced red bell pepper 1 cup diced mushrooms 3 tablespoons orange-flavored liqueur 1 cup 1/2 inch peeled and diced sweet potatoes 1 cup 1/2 inch diced new potatoes 1/2 teaspoon orange rind grated 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup chicken broth Heat 1 tablespoon oil in 10 inch nonstick skillet, dust pork with flour and brown in skillet over med-high about 2 minutes per side/ remove meat to dish. Add remaining 1 tablespoon oil, add garlic, onion and red bell pepper and saute 5 minutes over medium heat. Stir in mushrooms and saute another 2 minutes. Add liqueur to skillet, scrape up browned bits in skillet, add potatoes, orange peel, salt, pepper and broth, bring to boil, reduce heat to low. Return pork to skillet and simmer, covered, until potatoes are tender, about 20 minutes. Makes 2 servings. Enjoy, Stef. A good salad to serve with this is of apple, napa cabbage, walnuts and a walnut oil vinaigrette dressing, some warm bread, on the side.
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This is another great fall pork dish, I like this because if you have non-meat eaters they can make a meal of the rice and vegetables, the walnuts in the pilaf contribute protein. Plus side.Pork Tenderloin with Walnut-Apricot Pilaf1 (1 pound about) pork tenderloin salt and pepper to taste plus 1/2 teaspoon salt 1 tablespoon olive oil 1 cup chopped onion 1/2 teaspoon dried rosemary 2 cups canned nonfat chicken or vegetable broth (or homemade broth) 1 cup white rice 1/3 cup ( about 7 whole) dried apricots, sliced 1/2 cup walnuts, chopped coarsely Preheat oven to 450 degrees, Coat a baking dish with cooking spray. Sprinkle pork with salt and pepper to taste. Roast for 20 to 24 minutes, or until a meat thermometer registers 150 degrees. Remove from oven, let rest for at least 5 minutes, cut diagonally into 1/4 inch thick slices. Meanwhile, heat oil in a pan over medium-high, add onions and rosemary and cook, stirring 2 to 3 minutes, add broth, bring to a boil, add rice, 1/2 teaspoon salt and apricots. Reduce heat, cover pan and simmer for 20 minutes. Place walnuts in a dry skillet over med-high and cook, shaking pan about 2 minutes. Toss nuts with cooked rice, divide pork slices and pilaf evenly among 4 plates. Makes 4 servings. Enjoy, Stef. Side- Toss cooked baby carrots with balsamic vinegar, just a sprinkle, salt and pepper and thyme. just a shake or two for a pound of carrots.
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This is Marilu Henner's recipe, she's that famous actress from the hit Taxi. She has out a few low-fat cook books, if your interested. I make this on cold winter nites.Vegetarian Chili1 cup spicy Bloody Mary mix, such as Tabasco brand 1 cup coarse bulgur 2 tablespoons olive oil 2 onions diced 2 cloves garlic, minced 2 ribs celery, chopped 1/2 cup commercial chili powder 1 tablespoon hot chili powder 1 teaspoon oregano 1 (28 ounce) can crushed tomatoes 2 cups water 1 yellow bell pepper, diced 1 red bell pepper, diced 4 jalapeno peppers, diced 2 (10 ounce) packages frozen Italian green beans 2 (16 ounce) cans chick-peas, drained 2 (16 ounces) cans red-kidney beans, drained 1 (16 ounce) can corn, drained Red pepper flakes, salt and pepper to tastePour mix over bulgur and set aside at least 1/2 hour. Meanwhile, heat oil, and saute onions, garlic and celery until soft. Stir in chili powders, oregano, tomatoes and water. Bring to boil, lower heat and simmer 30 minutes. Add bell and jalapeno peppers and simmer 20 minutes. Add green beans and bulgur and cook another 20 minutes, stirring frequently. Add beans, chick-peas and corn and simmer 15 minutes longer, stirring frequently. Stir in red pepper flakes (starting with 1 teaspoon), salt and pepper. Makes 8 to 10 servings.
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BRAISED LAMB SHANKS WITH GREEN OLIVES4 lamb shanks (about 4 pounds) salt 2 tablespoons olive oil 2 carrots, chopped 1 rib celery, chopped 1 onion, chopped 1 green pepper, chopped 2 cloves garlic, chopped 1/4 cup tomato paste 2 cups red wine 1 cup green olives, unpitted freshly ground pepper 1 tablespoon chopped rosemary 2 teaspoons grated lemon zest 2 tablespoons miinced parsley Pat dry with paper towels and salt liberally on all sides, heat oil over medium heat in large Dutch oven (cast-iron) is best, when hot enough that meat sizzles, brown on all sides, don't overcook, just brown. When shanks are browned and have been removed to plate, drain all but film of fat from pan. Add carrots, celery, onion and bell pepper and cook stirring until veggies begin to soften, about 10 minutes. Add garlic and cook, stirring, until garlic becomes very fragrant, about 5 minutes, add tomato paste and cook, stirring, until you see dark streaks across bottom of pan where paste is browning, about 5 minutes. Add wine and stir to combine well. Place shanks on top of veggies, cover with foil, cover with tight lid, and bake at 350 degrees, 45 minutes. Remove lid and foil and add olives and good grinding of black pepper. Stir to mix well. Turn shanks and check level of liquid. Wine should just cover veggies and bottom of shanks. Add more wine or water if necessary. Return to oven and bake until lamb is tender enough to fall off bone, another 45 to 60 minutes. Remove from oven, turn lamb again and add rosemary. Cover and set aside 5 to 10 minutes. Season to taste with salt. Chop together lemon zest and parsley. Serve shanks with some veggies and sauce and with lemon-parsley combination sprinkled over top. Makes 4 servings. I served a small green salad on the side with some nice crusty Italian bread.
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Stang is a state wildlife biologist, who says to skin the deer or any wildlife minutes after the kill, it makes the meat very tender, and remove any visable fat, then bring to the butcher or then you can cut as you like, many butchers typically blend ground venison with ground pork, since venison tends to be dry. Venison is best when cooked rare to medium. Venison steaks and chops, are great cooked on the grill, marinaded or seasoned lightly with salt and pepper before grilling. Wine is matched with the dish, such as merlot or cabernet. Venison stew is terrific prepared with your favorite crock pot stew recipe, just brown the meat before adding to the crock pot. Also crock pot venison roast, combing the roast (browned if desired) a can of beer or equals amounts of water and a packet of dry onion soup mix. The wine for the Venison stew would be Bordeaux.Stang's Venison Stroganoff

2 pounds venison round steak, cubed 1/2 cup butter 1/8 teaspoon garlic salt 1/2 teaspoon salt dash pepper 1/4 teaspoon Worcestershire sauce 3 cups water 3 beef bouillon cubes 8 ounces tomato paste 4 ounces canned mushrooms 1 pint of sour cream Brown venison in butter in skillet large enough for all

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