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

Great Delicious Recipes Page 22
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.

 

As part of my service to families and individuals who come to my web site, I decided to collect recipes. So often they are having a festive family occassion and I thought these recipes would be a nice service for me to offer. SEE THEM ALL! BE PATIENT BECAUSE THIS PAGE IS PROBABLY STILL LOADING! LOOK TO SEE IF RIGHT SCROLLBAR STOPPED MOVING. If you click on any link before it is done, not all the recipes will load. In that case, hit refresh and reload to see them all.

Search for a recipe or just scroll down. Use EDIT then FIND in your browser (TOP LEFT, next to FILE) to search for any Ingredient (chicken, beans, beef, broccoli, spinich, peas, corn, tuna, etc.), or Meal type (pasta, casserole, salad, muffins, pie, cookies, etc.) or Name (Snickerdoodle, Stroganov, SULTAN'S DELIGHT, alfredo.) Use "Find Next" to find more, up or down the page, depending on where your cursor is clicked on the page. Then you will find all the different ways you could use that ingredient, searching all the recipes down the page, having that ingredient. You will develope a wide range of varieties of recipes for all your basic ingredients Won't meals be fantastic?!

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Recipes in italics are health conscious, or lite, some are diabetic.  Not all italics recipes are diabetic, only those labeled as such. Some recipes here are not health conscious at all. You must judge for yourself which ones you want, ok? To convert measurements of anything to anything, go to http://www.onlineconversion.com/
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CORN AND WINTER SQUASH WITH SPINACH AND BACON

9 slices bacon -- chopped 2 cups chopped onion 2-1/2 pounds butternut squash -- peeled, seeded, cut into 1/3-inch pieces 18 ounces baby spinach leaves 16 ounces frozen corn kernels -- thawed 6 tablespoons chopped fresh basil

Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve. Yield: 12 servings.

Per Serving: 74 Calories; 2g Fat (28.0% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.


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MASHED POTATOES WITH PROSCIUTTO AND PARMESAN

3-1/4 pounds russet potatoes -- peeled, cut into 1" pieces 4 cloves garlic -- peeled 1/2 cup butter 3-1/2 ounces prosciutto -- thinly sliced, finely chopped 3/4 teaspoon fresh rosemary -- minced 3/4 cup whole milk -- (or more) 1 cup Parmesan cheese -- freshly grated

Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.)

Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese. Yield: 8 servings.

Per Serving: 333 Calories; 16g Fat (43.8% calories from fat); 12g Protein; 35g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 660mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

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ROAST TURKEY

1/4 cup butter -- room temperature 2 tablespoons chopped fresh parsley 2 teaspoons chopped garlic 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh rosemary 22 pound turkey 4 large plum tomatoes -- chopped 1/2 cup low-salt chicken broth GRAVY 5 cups low-salt chicken broth 3/4 ounce dried porcini mushrooms 4 tablespoons butter 2 tablespoons all-purpose flour 1-1/2 cups dry white wine 1 tablespoon chopped garlic 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh rosemary

Preheat oven to 375 degrees F. Blend first 5 ingredients in a small bowl. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread seasoned butter over breast meat under skin. Sprinkle turkey inside and out with salt and pepper. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips; tie legs together.

Roast turkey 1 hour. Add tomatoes to pan. Roast 1-1/2 hours longer, stirring tomatoes occasionally. Pour broth into pan. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180 degrees F., basting occasionally with pan juices, about 1 hour 50 minutes longer if unstuffed or 2 hours 20 minutes longer if stuffed. Transfer turkey to platter. Tent with foil; reserve pan juices.

Meanwhile, prepare gravy: Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan. Remove from heat; let steep 15 minutes. Transfer mushrooms to work surface; reserve mushroom broth. Chop mushrooms coarsely. Mix 2 tablespoons butter and flour in small bowl to smooth paste.

Strain juices from roasting pan into large measuring cup; spoon off fat. Add enough reserved mushroom broth to pan juices to measure 6 cups. Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth.

Melt remaining 2 tablespoons butter in large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add parsley, thyme, rosemary, and mushrooms. Sauté until mushrooms are tender, about 4 minutes. Stir in broth mixture and simmer until slightly reduced, about 30 minutes. Gradually whisk in butter-flour paste. Boil until reduced to 4 cups, stirring occasionally, about 12 minutes. Season with salt and pepper. Yield: 12 servings.

Per Serving: 1171 Calories; 62g Fat (48.9% calories from fat); 140g Protein; 5g Carbohydrate; 1g Dietary Fiber; 468mg Cholesterol; 528mg Sodium. Exchanges: 0 Grain(Starch); 19 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

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Holiday Meatballs

1 lb ground beef (extra lean)-- you may sub ground turkey or chicken with good results 1 lb of ground pork 2-3 cloves garlic finely minced ground pepper to your taste 1/3 cup soy sauce 3/4 cup bread crumbs 1 can cranberry jelly 1 bottle of chili sauce Mix together the first 6 ingredients. Form into meatballs. If I am taking this to a potluck or serving them as an appetizer, I make them fairly small. Brown the meatballs over medium heat and drain off all the fat. Place the balls in a casserole dish. Mix jelly and chili sauce in a saucepot. Heat on medium heat until the sauces melt together. Pour this mixture over the meatballs and bake them covered at 350 for about 45 min to an hour. I mound them on a platter and garnish them with well drained pineapple slices and frosted cranberries. I have also used the green dried pineapple slices. If you wish to serve these as a meal, regular or basmati rice works very well. I have successfully made these balls using just ground beef, ground turkey/chicken, or plain ground pork.

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Peanut Butter Cake

2 c. all purpose flour 2 c. sugar 2 eggs 3/4 c. shortening 1 tsp. baking soda 1/4 tsp. salt 1 tsp. vanilla 1/2 c. buttermilk 3/4 c. hot water 1 c. peanut butter (I use chunky)

Cream sugar, eggs, shortening, vanilla. Add buttermilk, hot water, and peanut butter. Add dry ingredients. Mix well until smooth (about 2 min.). Pour into prepared cake pan. Bake at 350* for 30-35 min. (for 13x9 pan). Cool and frost.

Peanut Butter Icing

2 c. powder sugar 1 stk butter/margarine, softened 1 tsp. vanila 1/4 c. milk 1/2 c. peanut butter (I use chunky)

Cream all until pretty smooth.

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Crock Pot Cocktail Weiners

One package ( 12-16 oz) cocktail weiners One package of bacon One box brown sugar

directions: wrap a half strip of bacon around each weiner Pack loosely in crock pot. Pour entire box of brown sugar on top. Cook on low for 8 hours Serve right out of crock pot if it's an informal gathering. This way you can keep them warm, Don't be surprise if the guests " hang out" at this crock pot..

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Church Windows 1 stick margarine or butter 1 cup finely chopped walnuts 12 oz semi-sweet chocolate morsels 1 pkg (12oz.) colored mini marshmallows

Melt margarine and chocolate chips in top of double broiler. Pour over chopped nuts & marshmallows. Divide into three equal parts. Shape into loaves on waxed paper. Wrap air tight. Refrigerate at least 2 hours. Slice & serve. Pretty!!

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CREAMED MUSHROOMS

You will need: two 12 oz packs of white mushrooms or one large basket 2 cans of cream of mushroom soup (fat free if you like) 1 stick of butter or margerine (low fat margerine if you like)

Wash the mushrooms well and put them in a pot large enough to hold all of them. Slice up the stick of butter (or margerine) into pieces about an inch and a half thick. Cover the pot and simmer until the mushrooms are done. Remove the mushrooms leaving the broth in the pot. Open the soup into a separate pot and gradually add your broth until you have the thickness you want. (The cream sauce should not be too thin) Add this to your mushrooms and mix them up well. This can be made ahead of time and heated up when you need it. You can cut the recipe in half and you can also cook it in the microwave, but you need to keep a close eye on the mushrooms because they cook quite fast that way and you don't want to over cook them. We try to watch calories, so now I am preparing it with fat free soups and low fat margerine, and you really can't tell the difference, it still tastes great!

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Grams Kraut

2 jars kraut--2 lb. each (NO caraway) 4 tomatoes (fresh--chopped) 1 lb. fresh mushrooms (sliced) 1 lb. bacon (chopped and fried) 3-4 cloves garlic (minced) more is better! Salt and Pepper to taste---lots of fresh ground pepper!! 2 TBLS. butter 2 C. sour cream

Fry bacon til crispy and drain on paper towels. Drain Kraut and rinse with cold water. Put Kraut in pot and cover with cold water, bring to boil and drain well. In frying pan melt butter, add onion and saute til golden, add mushrooms, garlic, tomato, salt and pepper and cook about 10 min. stirring often. Add bacon and kraut mix well then add sour cream and mix til all is well incorporated. Cook on low heat about 15 min. Adjust seasoning at this time as you like it. Put Kraut into a large greased casserole dish and bake at 350 degrees approx. 30-40 min.

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JADE CHEESE SALAD

1 Large package lime gelatin 2 Cups hot water 1 Cup cold water 2 Tsp. vinegar 2 Tsp. salt Dash of cayenne pepper 2 Cups small curd cottage cheese 1 Cup mayonnaise 1 Large can crushed pineapple, well drained.

Dissolve the gelatin with the hot water. After fully dissolved, stir in the cold water. Add the vinegar and that salt. Chill until slightly thickened. Remove from fridge and whip until fluffy. Mix in the cottage cheese, mayonnaise and the pineapple. Chill until set.

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.Maple-Glazed Yams with Pecan Topping--- 12 Servings

4 pounds yams, peeled and cut into 1/4" thick rounds 1/2 cup pure maple syrup 8 Tbs. chilled butter, cut into 1/2" pieces 1/3 cup all purpose flour 1/3 cup packed golden brown sugar 1/2 cup coarsely chopped pecans

Preheat oven to 400 degrees F. Butter 13x9x2 inch glass baking dish. Bring large pot of salted water to a boil. Add yams. Cook until water returns to a simmer, about 4 minutes. Drain. Rinse under cold water. Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes. Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans. Sprinkle pecan mixture atop yams. Bake until yams are tender, about 20 min.!!

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PLAY CLAY HOLIDAY ORNAMENTS

2 cups baking soda (1 lb. box) 1 cup cornstarch 1-1/4 cups cold water

Stir soda & cornstarch in pan. Add water & cook on med. heat stirring constantly. In 10-15 min. when it's the consistency of mashed potatoes, turn over onto a plate & cover with a damp cloth. When cool, pat until smooth. It's ready to use or store in tightly sealed plastic bag.

Bring to room temp. before using. *To make different colors, add a few drops of food coloring to the water (you might want to make half batches if you want a few different colors. Or you can paint when dry. Add glitter when dry with glue. *Roll out to 1/4" on waxed paper. Cut with cookie cutters or freehand and use a toothpick to make a hole for hanging.

*Drying: Microwave at med. power for 30 seconds. *Finishing: Dip into clear varnish or use 2 coats of clear nail polish.

Kids love to do this for gifts or your tree, their teachers, friends. Use your imagination and have fun!

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SMELLS OF CHRISTMAS

3 cinnamon sticks 3 bay leaves 2 orange slices 2 lemon slices 1/3 cup whole cloves

Combine ingredients in a mesh bag or tulle and secure with string (NOT ribbon). Place in ziplock plastic bag; refrigerate until ready to use. Place 1 quart water in saucepan; remove from plastic bag and place in water. Simmer all day, adding water as needed. Can be used several days.

Note: When given as a gift, first dry the orange and lemon slices.

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Italian Pannetone

A european fruitcake that in no way resembles the dense candied brick we think of when we hear fruitcake. These are always given at the holidays, wrapped up in colored saran wrap and decorated with bows and ribbons. Start a new holiday tradition and make these yourself in lieu of cookies one year. The funky key to this recipe is the shape--it should look like a chef's hat, cylindrical at the bottom, sort of poofy on top--the key to achieving this shape is to bake the pannetone in a coffee can!

2 eggs 2 cups sugar 1 stick butter -- melted and cooled 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 1 teaspoon vanilla extract 1 teaspoon lemon extract 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 1 cups buttermilk 2 cups slivered almonds 2 cups golden raisins 3 cups chopped mixed dried fruits (I use a cup each dried cranberries, dried cherries, dried apricots)

Preheat oven to 325 degrees. Grease a clean, empty 1-pound coffee can. Line bottom with a piece of waxed paper, cut to fit, and grease paper.

In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes. Beat in melted butter, peels and extracts.

In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk. Stir in almonds, raisins and dried fruit.

Pour batter into prepared can and place on a baking sheet. Bake 55 to 60 minutes, or until bread is well browned and a toothpick inserted in center comes out clean.

Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling. (You may have to cut out the bottom of the can to push out the cake.) To serve, cut into slices or wedges.

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SESAME CHICKEN

1 medium chopped onion 1/4 cup soy sauce -- plus 2 tablespoons 1 tablespoon sugar 3 tablespoons sherry 3 tablespoons vegetable oil 1/4 teaspoon ground ginger Dash red pepper 6 chicken breast halves without skin 1-1/2 teaspoons sesame seeds

Combine onion, soy sauce, sugar, sherry, oil, ginger, and red pepper; stir well. Place chicken, meat side down, in a lightly greased 13- x 9- x 2-inch baking dish; pour sauce mixture over chicken. Cover and bake at 350 degrees F. for 40 minutes. Turn chicken, and sprinkle with sesame seeds. Bake, uncovered, an additional 10 minutes or until done. Yield: 6 servings.

Per Serving: 226 Calories; 9g Fat (36.7% calories from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 764mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.


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SESAME CHICKEN

1 medium chopped onion 1/4 cup soy sauce -- plus 2 tablespoons 1 tablespoon sugar 3 tablespoons sherry 3 tablespoons vegetable oil 1/4 teaspoon ground ginger Dash red pepper 6 chicken breast halves without skin 1-1/2 teaspoons sesame seeds

Combine onion, soy sauce, sugar, sherry, oil, ginger, and red pepper; stir well. Place chicken, meat side down, in a lightly greased 13- x 9- x 2-inch baking dish; pour sauce mixture over chicken. Cover and bake at 350 degrees F. for 40 minutes. Turn chicken, and sprinkle with sesame seeds. Bake, uncovered, an additional 10 minutes or until done. Yield: 6 servings.

Per Serving: 226 Calories; 9g Fat (36.7% calories from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 764mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.


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LIGHT BEEF GOULASH

Vegetable cooking spray 3 cups chopped onion 1-1/2 pounds beef round steak -- trimmed of fat and cut into 1/2-inch cubes 6 ounces low sodium tomato paste 1 tablespoon paprika 1-1/2 pounds potatoes -- peeled and cut into 1/2-inch cubes 1 quart water 1 tablespoon low sodium beef-flavored bouillon granules 2 cloves garlic -- minced 1 teaspoon ground marjoram 1/2 teaspoon caraway seeds 1/4 teaspoon ground black pepper

Coat a 4 quart saucepan or Dutch oven with cooking spray; place over medium heat until hot. Add onion; saute about 10 minutes or until golden brown. Add beef, tomato paste, and paprika; cook 5 minutes, stirring constantly. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1-1/2 hours or until thickened, stirring occasionally. Yield: 8 servings.

Per Serving: 227 Calories; 6g Fat (23.3% calories from fat); 22g Protein; 21g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 48mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.

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SALAMI-BEAN CHOWDER

2 cups water 1 cup chopped celery 4 ounces salami -- cut into small chunks 1/2 cup chopped onion 16 ounces canned pork and beans 10-3/4 ounces condensed tomato soup, undiluted 1 teaspoon Worcestershire sauce

In medium saucepan, combine water, chopped celery, salami, and chopped onion. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Stir in pork and beans, tomato soup, and Worcestershire sauce. Heat through. Yield: 6 servings.

Per Serving: 171 Calories; 6g Fat (29.0% calories from fat); 8g Protein; 24g Carbohydrate; 5g Dietary Fiber; 18mg Cholesterol; 824mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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BROCCOLI-ONIONS DELUXE

20 ounces frozen broccoli flowerets 2 cups frozen pearl onions 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/4 teaspoon salt Dash ground black pepper 3/4 cup milk 3 ounces cream cheese -- cut up 1/3 cup dry white wine Toasted slivered almonds

Cook broccoli and onions in boiling salted water until tender, about 10 minutes; drain.

Melt butter; blend in flour, salt, and pepper. Add milk all at once; cook and stir until bubbly. Blend in cream cheese. Remove from heat; stir in wine. Fold in vegetables. Turn into 1-1/2 quart casserole.

Bake, uncovered, in 350 degrees F. oven for 30 to 35 minutes. Sprinkle almonds over top. Yield: 8 servings.

Per Serving: 124 Calories; 8g Fat (55.0% calories from fat); 4g Protein; 10g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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BEER RICE

1 cup brown rice 1 cup beer -- allowed to go flat 1-1/4 cups chicken broth 1 tablespoon butter 1/4 cup peanuts -- salted, coarsely chopped 1/2 teaspoon salt -- optional Freshly ground black pepper -- to taste

Preheat oven to 350 degrees F. Place all ingredients in a 2-1/2-quart casserole dish lightly coated with cooking spray or oil. Cover and bake until all liquid is absorbed, about 1-1/4 hours. Yield: 4 servings.

(from The Big Book of Casseroles by Maryana Vollstedt)

Per Serving (excluding unknown items): 285 Calories; 9g Fat (29.9% calories from fat); 8g Protein; 40g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 541mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.

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Best Brownies Ever!!

2 cups sugar 1 3/4 cups all-pur flour 1 tsp. salt 1/2 cup Hershey's Cocoa 5 eggs 1 cup oil 1 tsp. vanilla 1 cup chopped nuts, optional

Mix above ingredients together, mixing well. Pour into a 9x13 greased pan. Sprinkle the top with chocolate chips... I've also used peanutbutter chips, white chips, mint and toffee chips. Sometimes I've even mixed a couple of the chips together...makes for a tasty brownie. Bake at 350 for 30 minutes...don't over cook Then dust with confectioner's sugar when cool. Cut into squares and !

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Smothered Steak

1 pound whole beef tenderloin 2 large onions - quartered and separated 2 large green bell peppers - cut into 3/4 inch strips 1 (8 ounce) package fresh mushrooms - sliced 1/4 cup dry Butter Buds 1/2 cup water 1 tsp. garlic powder

Spray a crockpot with non-fat cooking spray.

Place beef in crockpot and top with onions, peppers and mushrooms.

Mix Butter Buds, water and garlic powder until the Butter Buds dissolves. Pour over vegetables. Gently toss vegetables to distribute seasonings.

Cover and cook on high for 4 to 5 hours or on low for 8 to 9 hours.

Cut beef into 4 (4-ounce) steaks and arrange on platter.

Toss vegetables in juices. Spoon juice and vegetables over beef. Serve hot!

Prep. Time: 7 minutes or less Cooking Time: 4-5 hours on high, 8-9 hours on low Yield: 4 servings

Calories: 263 Total Fat: 8.7 grams (29% fat) Cholesterol: 72 mg Sodium: 491 mg

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Chocolate Mousse-Filled Crepes

1 t. unflavored gelatin 1 T cold water 2 T boiling water 1/2 cup sugar 1/2 cup unsweetened cocoa powder 1 cup whipping cream 1 t. vanilla 16 to 18 Dessert Crepes (recipe follows) Rich Cocoa Sauce (recipe follows)

For Chocolate mousse, in small mixing bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool.

In large mixing bowl, stir together sugar and cocoa powder; add whipping cream and vanilla. Beat with electric mixer on low speed until thickened, scraping bowl occasionally; add gelatin and stir until well mixed. Cover and chill 30 minutes.

Fold each crepe in half Pipe or spread about 1 1/2 T mousse onto each folded crepe; fold each crepe again. Drizzle sauce over crepes. Makes 8 or 9 servings (16 to 18 crepes).

Dessert Crepes: Combine 2 beaten eggs. 1 1/2 cups milk, 1 cup all-purpose flour, 2 T. sugar, 1T. cooking oil, and 1/4 t. salt; beat until mixed. Heat a lightly greased 8-inch crepe pan; remove from heat. Spoon in 2 T. batter; tilt pan to spread batter. Return to heat; brown one side only. Invert over paper towels to remove crepe. Repeat, greasing pan as needed.

Rich Cocoa Sauce In a small saucepan, combine 1 cup sugar, 1/3 cup unsweetened cocoa powder, and 2 T cornstarch. Gradually add 2/3 cup evaporated milk and 1 T butter. Cook until bubbly. Cook 1 minute more. Stir in 1 t. vanilla. Serve warm.


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Oyster Chicken Porridge

150g rice - washed and soaked for 1 hour 1 chicken breast 75g small dried oysters - washed and soaked until soft 1 litre chicken stock

Seasoning

1 tsp salt 1 tsp sugar 1 tbsp garlic oil 1 tsp sesame oil

Garnishing

1 century egg - cut into eight slices Chopped spring onions Chopped red chillies Garlic crisps

Method: Bring 1 1/2 litres water to a boil. Add chicken breast and cook for 10 to 15 minutes. Remove chicken and reserve the stock. Shred chicken meat.

Place chicken stock, rice and oysters in a double boiler pot and double boil until rice is puffed up and cooked. Add seasoning.

Dish out porridge and serve with shredded chicken meat and garnishing.

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SALLY LUNN

1 (1/4 oz.) package dry yeast 2 tablespoons sugar 1 cup milk, scalded and cooled 1/4 cup melted butter or margarine 2 eggs 1/2 teaspoon salt 3 cups flour

Soften yeast with sugar in lukewarm milk. Add melted butter, beaten eggs; salt and flour sifted together; beat thoroughly until smooth. Pour into a well-greased 8x8x2 inch pan. Cover and let rise until double in bulk. (Optional - Sprinkle with sugar and) Bake in a pre-heated 400 degree oven for 25 minutes. Serve hot with butter.

Left-over Sally Lunn (if any) can be sliced, toasted and served with butter for a quick breakfast.

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If any of you are enjoying an over-abundance of tomatoes, here is a tasty way to use some!

TOMATO TART (makes 8 slices)

2 or 3 thinly sliced red or yellow tomatoes (or both) 1 refrigerated pie crust from a 15 oz package 1 egg white 2 Tbsp. Store bought pesto 3 oz. Crumbled feta cheese 1/8 tsp. Salt 1/8 tsp. Pepper 1 tsp. Olive oil

Heat oven to 400 degrees. Place tomato slices on paper towels and thoroughly drain (about 15 minutes on first side and 5 minutes on the other side). Press crust into bottom and sides of a 10-inch tart (or pie) pan with removable bottom. Trim off any excess dough. Prick bottom of crust with a fork; line with foil. Fill with pie weights or any dried beans to keep crust down. Bake 14 minutes. Remove from oven; remove weights and foil. Brush crust with egg white. Bake 5 more minutes. Cool pan on rack.

Spread pesto over cooled crust. Sprinkle with cheese. Arrange tomato slices slightly overlapping in concentric circles. Alternate colors if you have both red and yellow. Sprinkle with salt and pepper. Bake 25 - 30 minutes or until tomatoes are soft and crust is golden. Cool on rack 10 minutes. Remove pan sides, slice and serve.

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Pumpkin Oat Streusel Muffins makes 1 dozen

For the topping: 1/2 cup quick or old fashioned oats, uncooked 1 tbsp. firmly packed brown sugar 1 tbsp. butter or margarine, melted 1/8 tsp. pumpkin spice*

For the muffins:

1-1/2 cups all purpose flour 1 cup quick or old fashioned oats, uncooked 3/4 cup firmly packed brown sugar 1 tsp. baking powder 1-1/2 tsp. pumpkin spice 1/2 tsp. salt (optional) 1 cup canned pumpkin 3/4 cup milk 1/3 cup vegetable oil 1 egg, lightly beaten

Preheat oven to 400 degrees. Line 12 medium muffin cups with paper Baking cups or lightly grease bottoms only. For topping; combine all topping ingredients and set aside. For the muffins; combine dry ingredients. Add pumpkin, milk, oil and egg and mix just until dry ingredients are moistened. Fill muffin cups almost full. Sprinkle topping evenly over batter, Patting gently. Bake for 22 to 25 minutes or until golden brown. Let muffins Stand one to two minues, remove from pan.

*pumpkin pie spice 3/4 tsp. nutmeg 3/4 tsp. cinnamon 1/4 tsp. ground allspice

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HUNGARIAN PORK AND MUSHROOM STEW

1/4 cup oil 2 lbs. boneless pork shoulder,cut into 1 in. cubes 3 cups chopped tomatoes 4 medium( I used canned) 1 cup sliced carrots 1 cup sliced celery 1/2 cup chopped onion 1 tablespoon paprika 1 3/4 teaspoons salt 1/4 teaspoon black pepper or to taste 1 lb. mushrooms 1 cup sour cream 1 tablespoon all purpose flour

In a large saucepan heat oil until hot.Add pork;brown on all sides.Drain and discard fat.Add tomatoes,carrots celery,onion,paprika,salt and pepper;simmer covered for 30 minutes, stirring occasionally.Rinse,pat dry and slice mushrooms(makes about 5 1/2 cups).Add mushrooms to saucepan;continue to simmer, covered, for 30 minutes, stirring occasionally. Combine sour cream and flour stir into stew.Cook until thickened, about 5 minutes stirring constantly.Serve over buttered noodles, if desired. Yields 6 cups.

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Crock Pot Pot Roast

1 4lb chuck roast ( cut in 2" cubes) 1 med onion (quartered) 1 can Cream of Mushroom soup

Dump all ingredients in crock pot . Cook on Low for about 8 to 10 hours. Or on High for about 5 or 6 hours.

This is so easy ! I get this going and then go out and work with my horses all day. When my husband comes home, I'm in the house setting the table. For all he knows, I've been slaving in the kitchen all day. Hope you enjoy !

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Mediterranean Chicken Pasta

3 tbls. olive oil 1 onion diced 5-15 cloves garlic chopped 4 boneless chicken breasts diced 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. thyme 1/2 tsp. basil 1 14 1/2 oz.can zesty tomatoes with green chilies 1 11 oz. can niblets corn drained 1 14 1/2 oz.can black olives drained and halved 1 4 oz.jar sliced mushrooms drained 1 lb. spaghetti (I break it in thirds) 2-3 tbls. butter or margarine

Sauté the onion and garlic in the olive oil until transparent then add chicken pieces and seasonings. When chicken is just cooked add tomatoes, corn, olives, and mushrooms and heat through. Meanwhile, prepare spaghetti according to package directions. Toss drained pasta with butter to coat. Toss pasta with chicken mixture and serve hot.

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APRICOT SWEET POTATOES

6 ounces dried apricots 2 cups hot water 6 medium sweet potatoes 1 cup firmly packed brown sugar 3 tablespoons butter or margarine -- melted 1 teaspoon grated orange peel 2 teaspoons orange juice 1 cup pecan halves

Combine apricots and hot water in a saucepan; let stand 1 hour. Cover and cook over low heat 15 to 20 minutes or until tender. Remove from heat; drain, reserving 1/4 cup liquid.

Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Let cool to touch; peel and cut into 1/2-inch slices.

Layer half the sweet potatoes, apricots, and brown sugar in a lightly greased 13- x 9- x 2-inch baking dish; repeat layers.

Combine reserved apricot liquid and next 3 ingredients, mixing well; pour over layers in casserole. Cover and bake at 375 degrees F. for 40 minutes. Top with pecans; bake 5 additional minutes. Yield: 10 servings.

Per Serving (excluding unknown items): 308 Calories; 11g Fat (30.8% calories from fat); 3g Protein; 53g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol; 57mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.

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PORK AND PEPPER SKILLET

8 boneless pork top loin chops 1/2 teaspoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt Vegetable cooking spray 1 teaspoon olive oil 1/2 medium onion -- sliced lengthwise 3 medium sweet red peppers -- sliced into thin strips 1 clove garlic -- crushed 1 tablespoon red wine vinegar

Rub both sides of pork chops with fresh thyme, ground pepper, and salt. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add pork chops and cook 2 to 3 minutes on each side or until pork chops are lightly browned. Remove pork chops from skillet; set aside and keep warm.

Add olive oil to skillet. Place over medium-high heat until hot. Add onion and red pepper; saute 5 minutes or until crisp-tender. Add garlic and pork; cover, reduce heat, and cook 10 minutes or until vegetables are tender and pork is done. Drizzle with vinegar. Yield: 4 servings.

(from Cooking Light)

Per Serving (excluding unknown items): 304 Calories; 11g Fat (33.9% calories from fat); 42g Protein; 8g Carbohydrate; 2g Dietary Fiber; 102mg Cholesterol; 153mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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SUNSHINE CHICKEN ROLLUPS

1/4 cup pineapple juice 1/4 cup prepared mustard 1 tablespoon brown sugar 4 boneless, skinless chicken breast halves 8 slices bacon

Combine juice, mustard, and brown sugar, mixing well.

Cut each chicken breast in half crosswise. Roll each piece up lengthwise; wrap with a slice of bacon, and secure with a wooden pick.

Place chicken on grill over medium coals; baste with mustard mixture, and grill 25 minutes or until done, turning and basting frequently. Yield: 4 servings.

Per Serving (excluding unknown items): 231 Calories; 8g Fat (33.6% calories from fat); 32g Protein; 5g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 468mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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HAM-PASTA SALAD

4 cups cooked macaroni -- rinsed and chilled 1/2 pound cooked ham -- cubed 2 cups chopped celery 1 cup shredded Cheddar cheese 1/4 cup chopped green onions 2/3 cup sour cream 1/3 cup mayonnaise 2 teaspoons prepared mustard 1/2 teaspoon salt 3/4 cup sliced radishes Green pepper shells

Combine macaroni, ham celery, Cheddar cheese, and chopped green onions in a large bowl.

Combine sour cream, mayonnaise, mustard, and salt; stir into macaroni mixture, mixing well. Chill 1 hour. Stir in radishes. Spoon into pepper shells to serve. Yield: 8 servings.

Per Serving (excluding unknown items): 323 Calories; 20g Fat (55.4% calories from fat); 13g Protein; 23g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 702mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

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SAUSAGE & APPLE CASSEROLE

8 cups white bread -- cut into cubes 1 pound bulk sausage 1 large onion -- diced 1 green pepper -- diced 1/2 cup water 2 large apples -- peeled, cored, and chopped 1 teaspoon salt

Place bread cubes in large mixing bowl. Brown sausage in small amount of water in skillet; drain. Add onion and green pepper. Stir and cook until tender. Pour over bread cubes in bowl; add water, apples, and salt. Toss to mix. Spoon into greased 12 x 8-inch baking dish. Bake at 350 degrees F. for 30 to 40 minutes. Yield: 6 servings.

Per serving: 1197 Calories (kcal); 42g Total Fat; (31% calories from fat); 35g Protein; 167g Carbohydrate; 55mg Cholesterol; 2559mg Sodium; 9g Fiber Food Exchanges: 10 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates


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Chicken Fajita Salad (serves 4)

2 chicken breast, cut into bite sized pieces. 1/2 med. green pepper, chopped 1/2 med onion, chopped 1/2 cup salsa (I use around 1 cup because I love salsa) 8 cups lettuce 1/2 cup sour cream 1/4 tsp cumin 1/4 tsp chili powder 1 tsp lemon juice

Mix the sour cream, cumin, chili powder and lemon juice together in a small bowl and set aside or refrigerate if you would like to make it ahead of time. Fry chicken in a bit of oil until almost cooked. Add green pepper and onion and cook until chicken is done and vegetables are tender-crisp. Add the salsa to the pan and heat. Remove from heat. Wash and tear up lettuce, divide among 4 plates. Put 1/4 of chicken mixture on top of each plate of lettuce. Drizzle sour cream dressing over top.

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MY BANANA PUDDING (It's the real thing too)

You will need:

3 large bananas, ripe (or 4 medium-size ones), sliced in cartwheel style

1 box of vanilla wafers

Place these items in a casserole dish, layering the wafers first, then the bananas, alternating layers leaving 1/4 inch space (for filling and meringue)

Filling:

2 cups milk 1/2 cup granulated sugar 3 egg yolks (reserve whites for meringue) 1 tsp vanilla extract 1 tbsp flour 1 tsp lemon juice 1/2 tsp cinnamon

Mix these well, and bring to a boil, stirring constantly over HIGH HEAT. STIR CONSTANTLY.

Let boil for approximately 3 minutes, or until filling begins to thicken. Once it has begun to thicken, remove from heat, and pour over the banana/wafers layer. Set aside.

Meringue:

3 egg whites 3 tbspns sugar, granulated 1 tspn lime (or lemon) juice

Using an electric mixer, blend these items until a soft white peak forms. Once this peak has formed, pour the meringue over the pudding and spread out to a somewhat even consistency, sealing the edges with the meringue.

Turn your oven on BROIL, and place the pudding in the middle-to lower part of the oven. Watch carefully, and remove as soon as the meringue has browned. This should take no more than 3 or 4 minutes.

Remove from oven, cool for about 10 minutes, and serve.

Refrigerate leftovers.


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===

Strawberry Short Cake You Can Bake

1 cup miniature marshmallows 2 (10oz.) pkg. frozen sliced strawberries, completely thawed 1 (3oz.) pkg strawberry jello 2 1/4 cups self-rising flour 1 1/2 cups sugar 1/2 cup solid shortening 1 cup milk 1 tsp. vanilla 3 eggs

Preheat oven to 350. Generously grease bottom only of 13x9 inch pan. Sprinkle marshmallows evenly over bottom of pan. (I use more than a cup) Thoroughly combine thawed strawberries and syrup with jello; set aside. In large mixing bowl, combine remaining ingredients. Blend on low speed until moistened; beat for 3 minutes at medium speed. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture over batter. Bake at 350 for 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm or cold with ice cream or whipped cream.

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Mexican Corn Soup

1 16-oz. pkg. frozen whole kernel corn, thawed 1 cup chicken broth 2 T. butter or margarine 1 (4 1/2-oz.) can diced green chili peppers 1 clove garlic, minced 1 T. snipped fresh oregano, crushed 1/4 t. salt 1/4 t. ground black pepper 2 cups milk 1 cup chopped, cooked chicken 1 cup chopped tomatoes 1 cup shredded Monterey Jack cheese (4-oz.)

In a blender container, combine half of the corn and chicken broth. Cover; blend ubtil nearly smooth. In a large saucepan, combine corn puree, remaining corn, butter chili peppers, garlic, dried oregano, (if useing) salt and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. in milk, chicken, tomatoes, and oregano ( if useing) and heat though. Remove from heat. Stir in cheese until melted. Sprinkle with snipped fresh parsley, if desired. Serves 6


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Zucchini Soup

8 c. zucchini, sliced 1 small onion, cut-up 2 carrots, sliced 1 lg. clove garlic 1 tsp. salt 1/4 tsp. Italian seasoning 1/4 tsp. pepper 1/4 lb. bacon, chopped 2 beef boullion cubes 1 can consomme 2-1/2 c. water

Place all ingredients in large ketle. Cover and cook until tender. Place in blender or food processor and blend until smooth. Serve with a little Parmesan cheese sprinkled on top. (Large zucchini can be used in this recipe.)

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Black Forrest Cobbler

1/2 cup sugar 1 T. cornstarch 7 cups pitted red cherries ( about 2 pounds)* 1/4 t. almond extract 3/4 cup all-purpose flour 1/4 cup baking cocoa 1 T. sugar 1 1/2 t. baking powder 1/2 t. salt 3 T. butter or margarine 1/2 cup milk Cream or ice cream, if desired

Heat oven to 400 degrees. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven.

Mix flour, cocoa, 1 tablespoon sugar, the baking powder and salt in small. Cut in butter, using pastry blender or crisscrossing 2 knifes, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture.

Bake 25 to 30 minutes or until topping is set. Serve warm with cream.

* Note: Frozen cherries partially thawed can be used for the fresh cherries.


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===

Tuna Noodle Casserole

6 oz. noodles (med.) 1, 6-1/2, 7 or 9-1/4 oz. can tuna (drained) 1/2 C. mayonaise 1 C. celery 1/3 C. onion 1/4 C. green pepper 1/4 C. pimento 1 tsp. salt 1 Can Cream of Celery soup 1/2 C. milk 1 C. sharp cheese shredded 1/2 C. slivered, blanched almonds toasted (optional)

Combine cooked noodles, vegetables, tuna and mayonaise. Blend soup and milk and heat through. Add cheese. Stir until cheese melts. Add to noodle mixture. Put into a 1-1/2 quart casserole. Top with almonds. Bake 20 minutes at 425.


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Vegan Lasagna

1/2 bag Green Giant Crumbles (found in the grocery store in the freezer section..it's to replace the ground beef 1 TBS imitation Beef Boulion 1/4 cup diced onion 1 TBS Extra Virgin Olive Oil 1 LB Extra Firm Tofu (buy it fresh, freeze it, thaw it, & squeeze it dry) 1/4 cup Extra Virgin Olive Oil 1 TBS garlic powder 2 TBS sesame Tahini (Found in most health food stores..it is ground up sesame seeds & gives food a cheesy flavor & is also one of the highest sources for calcium) 2 Tsp Salt, or to taste 1 TBS fresh minced parsley or 1 Tsp dried 1 LB Soya Kaas Mozzerella style soy cheese, shredded (you shred it) 4 OZ Tofutti Soy "Better than Cream Cheese" Plain 1 jar of your favorite pasta sauce 1 LB lasagna noodles, parboiled for 5 minutes, drained in cold water 1/2 bag of fresh spinach, washed, stems removed, dried, parboiled until limp & squeezed dry

Instructions:

Take a large glass rectangular dish, layer the bottom with tomato sauce. Layer with lasagna noodles, then another layer of sauce. In a blender, crumble the tofu. Add the 1/4 cup of olive oil. Add the cream cheese, sesame tahini, garlic powder & salt. Blend. You will have to stop & stir the mixture several times until well blended. If you wish, you may use a hand mixer or a food processor. Stop the process when the mixture is the texture of ricotta. Stir in the minced parsley. In a frying pan, heat the TBS. of olive oil. Add the onion. Saute until the onion is soft & translucent. Add the crumbles & Boullion. Fry until the crumbles seem dry & the oil is absorbed. Now we are ready to layer the dish. Put a layer of the crumbles mixture, followed by the spinach, the "tofu ricotta", the mozzerella, and then another layer of lasagna noodles. Continue until all the ingredients are finished. End with a layer of sauce. Bake covered with foil in a 375 deg. oven for 35 min. Take off the cover, add additional shredded cheese, if desired & bake another 5 minutes. ! Note: I usually find that more than 2 layers with the cumbles is too much, so you may want to adjust for that. Any leftover crumbles are great in chili, homemade tomato sauce, or anywhere you would use ground beef. You can also add any other cooked veggies you like in your layers. Carrots & zucchini are good..


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Taco Stew

2 pounds ground, browned beef, drained 1 can (30oz) spicy chili beans, undrained 2 cans (10 oz each) diced tomatoes & chilis, undrained 1 can (11.5oz) V-8 pican'te juice 2 cans (11oz each) Mexicorn, drained 2 cans (4 oz each) diced green chilies 1 can (15.5 oz) black beans, undrained 2 envelopes taco seasoning Chili powder to taste Flour tortillas Sour cream Shredded cheese

Mix together in large pot on Med. heat for 15 to 20 minutes. *If you would like to eat this in a burro, drain all juices from cans and omit pican'te juice, adding more taco seasoning and chili powder. We also add a powder salsa mix to give it more pazazz. The guys love it and it doesn't last very long. Freezes well.


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SLOW COOKED CHICKEN STEW MEXICAN STYLE

2 pounds skinless boneless chicken breasts -- cut into 1-1/2" pieces 4 medium russet potatoes -- peeled and shredded 15 ounces salsa -- mild 4 ounces canned diced green chiles 1-1/4 ounces taco seasoning mix 8 ounces tomato sauce 16 ounces frozen green beans -- cut into 1" pieces

In a 3-1/2 quart electric slow cooker, mix together the chicken pieces and potatoes. In a medium bowl, stir together the salsa, chilies and taco seasoning mix. Pour over the chicken and potatoes and mix well; level the top. Pour the tomato sauce over all, spreading evenly; do not mix in.

Cover and cook on the low heat setting 5-1/2 to 6 hours, or until the chicken and potatoes are tender.

Mix gently. Increase the heat setting to high. Stir in the green beans and cook, uncovered, on high 15 to 20 minutes, or until the beans are crisp-tender. Serve immediately. Yield: 8 servings.

Per serving: 214 Calories (kcal); 2g Total Fat; (7% calories from fat); 29g Protein; 20g Carbohydrate; 66mg Cholesterol; 790mg Sodium; 4g Fiber Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


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CITRUS SCALLOPS

1-1/2 pounds sea scallops 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley 1 teaspoon grated orange peel 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2 cloves garlic -- minced 1 tablespoon olive oil 1 tablespoon chopped fresh parsley

Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add scallop mixture; saute 4 minutes or until scallops are done. Top with 1 tablespoon parsley. Yield: 4 servings.

(from Cooking Light)

Per serving: 185 Calories (kcal); 5g Total Fat; (23% calories from fat); 29g Protein; 5g Carbohydrate; 56mg Cholesterol; 542mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


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GREEN BEANS ASADOOR

1 cup chopped onions 4 cloves fresh garlic 4 ounces butter or margarine 4 tablespoons tomato sauce 1 teaspoon dried basil 1 pound green beans -- strings and ends removed

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

(from The Garlic Lovers' Cookbook from Gilroy -- Garlic Capital of the World)

Per serving: 259 Calories (kcal); 23g Total Fat; (76% calories from fat); 3g Protein; 13g Carbohydrate; 62mg Cholesterol; 335mg Sodium; 5g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates


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HONEY MUSTARD CHICKEN

2 tablespoons cornstarch 14-1/2 ounces chicken broth 1 tablespoon honey 1 tablespoon Dijon mustard 4 skinless boneless chicken breast halves 1 large carrot -- cut into 2" matchstick-thin strips 1 medium red onion -- sliced 4 cups hot cooked rice -- cooked without salt

In bowl mix cornstarch, broth, honey, and mustard until smooth. Set aside.

In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside.

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

Per serving: 443 Calories (kcal); 3g Total Fat; (5% calories from fat); 35g Protein; 66g Carbohydrate; 68mg Cholesterol; 462mg Sodium; 2g Fiber Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

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TURKEY CUTLETS WITH APPLE CHUTNEY

1-1/4 cups Granny Smith apple -- chopped 1 cup tomato -- diced 3/4 cup thinly sliced onion 3 tablespoons brown sugar 2 tablespoons cider vinegar 1/8 teaspoon ground cloves 1/8 teaspoon ground ginger 8 ounces turkey -- cutlets, cut into 4 pieces 1/8 teaspoon salt Dash white pepper 1 teaspoon olive oil Vegetable oil spray

Combine first 7 ingredients in a small saucepan, and bring it to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove apple mixture from heat, and let stand 10 minutes. Cover and chill.

Sprinkle turkey with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey to skillet; sauté 2 minutes on each side or until done. Serve turkey with apple chutney. Yield: 2 servings.

Per serving: 284 Calories (kcal); 10g Total Fat; (30% calories from fat); 20g Protein; 30g Carbohydrate; 61mg Cholesterol; 208mg Sodium; 3g Fiber Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates


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Holidays are coming sooner than we think. Time to get recipes ready for the goodie tables..

SPICED PUMPKIN FUDGE

3/4 c. butter 3 c. sugar 2/3 c. evaporated milk 1/2 c. canned pumpkin 1 t. pumpkin pie spice 2 c. butterscotch baking chips 7 oz. jar marshmallow cream 1 c. chopped toasted almonds or desired nuts 1 t. vanilla In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer. Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares.

Makes about 3# candy.


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Taco Soup

1 pound Hamburger 15 oz can Kidney Beans, undrained (light or dark) 15 oz can Chili Bean, undrained (NOT chili) 15 oz can Pinto Beans (or Pork & Beans) 15 oz can Diced Tomatoes, undrained 15 oz can Whole Kernel Corn, undrained (or 1 cup frozen) 10.25 oz can Tomato Soup 15 oz can Tomato Sauce 1 package Taco Seasoning Mix

Garnishes: Shredded Cheddar Cheese Nacho Tortilla Chips, crushed (like crackers) Diced Onions Sliced Olives

Brown Hamburger in Dutch oven over medium high heat. Drain off any fat and rinse with hot water. Return to pan. Add all ingredients, stir to blend and heat through, about 10 to 15 minutes. Ladle into bowls and garnish to your preference. This soup is good hot, warm or even cold out the refrigerator for lunch on a hot day.


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This is a wonderful punch for weddings, showers, anniversaries or any other occasion when you need to serve punch. You can use any flavor/color of Jello to get the color you need. With the new flavor of sparkling white grape Jello, you can have a punch with very little color.

Special Punch

3 pkg. regular size Jello (any flavor) 4 c. sugar 2 cans (46 oz.) pineapple juice (unsweetened) 16 oz. bottle of Realemon 1 oz. bottle almond extract 2 bottles of ginger ale Dissolve Jello in 9 c. boiling water. Dissolve sugar in 4 c. hot water. Mix all ingredients together except ginger ale and freeze. Use plastice containers or milk cartons to freeze in. Take out 3 hours before serving. Break apart with fork and stir in ginger ale. Serves 40 - (4 oz.) servings.


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Pork Chops with Mustard Creme Sauce

For the Atkins diet. It is simple to prepare and tastes wonderful (even if you are not "dieting"). It is also very good with chicken breasts instead of the pork, and I can't wait to try it with beef tenderloin filets as an extra-special treat.

4 boneless pork loin chops 2-3 Tbsp. country style Dijon mustard (the grainy kind) 1/3 to ½ cup of whipping cream 2-3 Tbsp butter or marg. salt and pepper

Melt the butter over med-high heat in a large skillet. Salt and pepper the chops and coat them on both sides with the mustard. Place the chops in the skillet and brown quickly on each side. Don't worry if some of the mustard stays in the skillet. When the chops are browned turn down the heat and continue cooking till they are done. Remove chops from the skillet and keep warm. With the heat still low, add the cream to the skillet and use a spatula to scrape up the browned bits and mustard from the bottom of the pan. Keep stirring the cream till it is golden in color and thickened slightly. Serve the sauce on the chops.


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Disappearing Marshmallow Brownies

Grease the bottom and sides of a 9" square baking pan. (If you don't have one and can't find one, anything with that area will do.)

1/2 cup butterscotch bits 1/4 cup margarine Melt the above in a 3-quart heavy saucepan over medium heat, stirring constantly. Remove from heat, let cool to lukewarm.

3/4 cup all-purpose flour 1/3 cup firmly packed brown sugar 1 teaspoon baking powder 1/4 teaspooon salt 1 egg Add these five ingredients to the butterscotch mixture in pan; mix well.

1 cup miniature marshmallows 1 cup (6-oz package) semi-sweet chocolate bits 1/4 cup chopped nuts Fold these into butterscotch batter until just combined, about 5 strokes. Spread mixture in prepared pan. Bake at 350 degrees for 20-25 minutes. Do not overbake.

A note: Because of these ingredients, these brownies are very moist and chewy, they never become cake-like. The usual tests for doneness don't work well--just watch the edges of the pan and the clock to determine when to take them out of the oven. They will set as they cool.


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Strawberry Bread

3 cups all purpose flower 1 teaspoon baking soda 1 teaspoon salt 1-1/2 teaspoons ground cinnamon 2 cups sugar 4 eggs 1 cup vegetable oil 2 cups fresh strawberries OR 16 ounces frozen strawberries, thawed 1-1/4 cups chopped walnuts

In large bowl, combine first five ingredients. Add eggs and vegetable oil and mix well. Stir in strawberries and nuts until evenly distributed. (You can mash the strawberries first for a more even consistency or leave them whole for large pieces in the finished bread.) Grease and flour two 9 x 5 x 3 inch loaf pans. Divide batter between pans and bake at 350 degrees for 1 hour. Cool in pan 10 minutes before turning out on wire rack. Cool completely before slicing. Makes two loaves.

* If you feel that there is too much oil in this, you can use the Baker's Secret oil substitute. It works just as well as the oil without the added fat.


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This is a very quick and easy recipe that will impress your dinner guests! You can even put it together the night before and stick it in the oven when you come home from work.

COMPANY CHICKEN

6 chicken breasts Leo thin sliced deli beef 1 1/2 cut sour cream 1 can mushroom soup (undiluted) 2 Tbs. flour 6 pieces bacon

Spray bottom of 9x13 pyrex or baking sheet with pam. Line the bottom of the pan with Leo's sliced beef. Wrap a piece of bacon around each chicken breast and lay on top of the beef. Mix together the rest of the ingredients and pour over the top of the chicken.

Bake 375 for 1 hour. I cover with foil until the last 20 minutes so the chicken won't dry out. You can double or triple this recipe easily to accomodate a large group. I serve this with baked potatoes (which can be cooked at the same time as the chicken), tossed green salad and a vegetable. It is a very easy and delicious dinner.


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Balsamic-Marinated Beef

2 Tbsp. balsamic vinegar 1 Tbsp. olive oil 1 tsp. chopped fresh basil 1/2 tsp. Dijon mustard 1 small clove crushed garlic 1/4 tsp. sugar 1-1/2 lb. boneless top sirloin (1 inch thick) Salt & pepper to taste

In a resealable plastic bag, combine vinegar, oil, basil, mustard, garlic & sugar; mix well. Add steak, turn to coat & marinate in refrigerator 15 minutes to 2 hours; turn occasionally. When ready to cook, remove steak & discard marinade. Grill steak 17 to 21 minutes for medium-rare to medium doneness, turning occasionally. Season with salt & pepper to taste. Slice steak crosswise. Serves 6.


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Caribbean Corn & Vegetable Bake

2 Tbsp. olive oil 2 -1/2 tsp. cumin 1 tsp. salt 3/4 tsp. sugar 3/4 tsp. dried thyme 1/2 tsp. black pepper 1/8 tsp. cayenne pepper 4 ears corn, shucked & halved 1 lb. halved plum tomatoes (about 6) 12 oz. small red potatoes, quartered (about 4) 2 medium onions cut in thin wedges

Heat oven to 450 degrees. In a small bowl, mix together oil, cumin, salt, sugar, thyme, black pepper & cayenne pepper until blended. Coat a large roasting pan with foil. Spread corn, tomatoes, potatoes & onions in pan. Pour oil mixture over vegetables & toss gently to coat. Cover with foil. Bake, stirring once or twice, 30 minutes or until vegetables are tender. Serves 4.

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Chicken Chow Mein Salad

1 head of iceburg lettuce 3 or 4 ribs of celery 3/4 C frozen Green peas 2-3 chicken breasts, cooked and cut into pieces. 1 small package chow mein crunchy noodles

Dressing: 1-2 tsps. soy sauce (more or less to taste) 2 C mayonaise 1/4 tsp garlic powder (more or less to taste) dressing will be fairly thick.

Mix mayo, soy sauce and garlic in a small bowl, set in refrigerator to let the flavors blend. Place peas in metal colander and run hot water over them to thaw, set aside. Wash and tear up lettuce into a large bowl for salad. Slice celery and add to lettuce. Add cut up chicken and peas, mix well. Use the chinese noodles as your croutons. This makes several servings of salad. Helpful hint: It is easier to put the dressing on your salad before you add the chinese noodles, the dressing is thick. Don't add the noodles to the large salad, let everyone add their own because the noodles will get soggy.


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FRESH TUNA WITH GREMOLATA

1/4 cup finely chopped fresh parsley 2 tablespoons grated lemon peel 1 teaspoon olive oil 1 clove garlic -- minced 4 tuna steaks -- 4 oz each, 1" thick 1/4 teaspoon salt

In a small bowl, combine parsley, lemon peel, oil, and garlic; mix well. Set aside.

Line broiler pan with foil; spray with cooking spray. Place tuna steaks on foil-lined pan; sprinkle with salt. Broil about 4 inches from heat for 4 to 5 minutes on each side or until fish flakes easily with fork, topping steaks with parsley mixture during last 1 minute of broiling time. Yield: 4 servings.

Per serving: 259 Calories (kcal); 9g Total Fat; (34% calories from fat); 40g Protein; 1g Carbohydrate; 65mg Cholesterol; 202mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


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CURRIED SWEET POTATO-APPLE PILAF

1-1/2 teaspoons olive oil 1/4 cup chopped green onions 1 clove garlic -- minced 1/2 cup long-grain rice -- uncooked 1 cup water 2/3 cup sweet potato -- peeled and diced 1 cup Granny Smith apple -- peeled and cubed 1/4 cup frozen green peas 2 tablespoons currants 3/4 teaspoon curry powder 1/2 teaspoon ground cumin 1/4 teaspoon salt

Heat oil in medium saucepan over medium-high heat. Add onions and garlic; sauté 1 minute. Stir in rice; sauté 1 minute. Add water and sweet potato; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is almost absorbed. Stir in apple and remaining ingredients; cover and simmer 3 minutes or until thoroughly heated. Yield: 2 servings.

(from Cooking Light)

Per serving: 320 Calories (kcal); 4g Total Fat; (11% calories from fat); 6g Protein; 65g Carbohydrate; 0mg Cholesterol; 303mg Sodium; 5g Fiber Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates


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GREEK CHICKEN CASSEROLE

1-1/2 teaspoons olive oil 1 medium yellow onion -- halved and sliced 2 cloves garlic -- chopped 1 pound skinless boneless chicken breast -- cut into 6 pieces 1 zucchini -- chopped 14-1/2 ounces canned tomatoes -- with juice 1 teaspoon dried oregano 2 bay leaves 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces Feta cheese -- crumbled

Preheat oven to 400 degrees F.

Heat the oil in a Dutch oven or large skillet. Saute onion and garlic for about 5 minutes over medium-high heat until the onion turns golden brown. Add the chicken and stir and cook until all sides turn white. Add the zucchini and cook for 10 minutes.

Pour the juice from the canned tomatoes into the pot. Break up the tomatoes and add them to the pot. Stir in the oregano, bay leaves, salt, and pepper. Simmer, covered, for 10 minutes.

Top with Feta and place, uncovered, in the oven for 15 minutes. (If using skillet, transfer to an ovenproof casserole.) Yield: 4 servings.

(from 1,000 Lowfat Recipes by Terry Blonder Golson)

Per serving: 218 Calories (kcal); 6g Total Fat; (26% calories from fat); 30g Protein; 10g Carbohydrate; 78mg Cholesterol; 857mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


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CABBAGE SUPREME

1/4 cup water 1 beef bouillon cube 5 cups shredded cabbage 1 cup carrots -- thinly sliced 1/2 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup butter or margarine 1/3 cup pecans -- chopped 1 teaspoon prepared mustard 1/4 teaspoon paprika

Bring water to a boil in a large saucepan; add bouillon cube, and stir until dissolved. Add cabbage, carrot, onion, salt, and pepper; stir well. Cover, reduce heat, and simmer about 5 minutes, stirring occasionally.

Melt butter in a small saucepan; stir in pecans and mustard. Cook over medium heat 2 minutes, stirring constantly. Pour over cabbage mixture; stir well. Spoon into serving dish; sprinkle with paprika. Yield: 8 servings.

Per serving: 105 Calories (kcal); 9g Total Fat; (73% calories from fat); 1g Protein; 6g Carbohydrate; 16mg Cholesterol; 290mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


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HUNGRY MAN'S SOUP

2 lbs. ground beef 1 medium onion, diced 4 medium carrots, diced 4 cups diced cabbage 5 cups diced potatoes 10 cups water 2 tsp. salt 1/2 tsp. pepper 19 oz. can of tomatoes 2 cans tomato soup 1 cup water 3/4 cup flour

1. Brown ground beef lightly. Drain excess fat. 2. In a large kettle combine ground beef, onion, carrots, cabbage, potatoes, 10 cups water, salt and pepper. Cook on medium-low heat until vegetables are tender. Add tomatoes and tomato soup. Bring to a boil and then simmer on low boil for 30-45 minutes. 3. Combine 1 cup water with flour to make a paste. Thicken soup slightly with the paste. 4. Cook for 15 minutes longer. Serve. (serves 10)


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MEATLOAF

1 1/2 cups finely crushed corn chips 1 cup milk 1-1/2 lbs. lean ground beef 1 cup grated Mexican cheese (Taco blend) 2 cups Salsa 2 eggs, beaten 2 Tbsp. chopped cilantro or parsley

Soak the corn chips in milk until soft; combine with beef, 1-cup salsa and eggs. Pack half the mixture into a loafpan or shape into a loaf in a shallow baking dish. Sprinkle about 3/4 of the cheese onto the meat mixture, then cover with the remaining meat. Press down. Combine remaining salsa and cilantro and spoon over the meat loaf. Bake in a 350-degree oven for 45 minutes; top with the remaining cheese and cook 15 minutes longer. Serve with additional salsa, if desired.


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PEOPLE CHOW

1 c. chocolate chips 1 stick of butter 1/2 c. creamy peanut butter 9 c. Rice or Corn Chex 1 box powdered sugar

Melt the chocolate chips, butter, and peanut butter. Pour over cereal and stir until well coated. Pour coated cereal into a paper bag containing 1/2 of the box of powdered sugar. Sprinkle remaining powdered sugar over cereal. Shake bag well. Place on cookie sheet to cool and dry. Store in a tightly covered container.

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Mushroom and Barley Casserole:

1 (10 oz.) can mushrooms and juice 1 (10 oz.) can bouillon 1 can water 1 c. raw pearl barley 2 T. onion, chopped 3 T. butter chopped, fresh parsley

Bring the first 3 ingredients to a boil and pour over barley, onion and butter in a 1 qt. casserole dish. Bake at 325F. for 1 1/4 hrs. Add a little more liquid if necessary, remove cover for last 15 minutes. Sprinkle top with parsley. Use instead of potatoes with hot baked ham, roast veal or pork.


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SHINY TOP COBBLER SPREAD

5 cups BERRIES (any berries or peaches) in 9x13 pan and set aside. (sprinkle with 1-1/2 TBS lemon juice) In bowl STIR until well blended: 2 cups FLOUR 1 ½ cup SUGAR 2 tsp BAKING POWDER ½ tsp SALT 1/3 cup BUTTER, softened and cut in pieces 1 cup MILK Batter will be thick. Spoon over berries and spread to edges of pan. In small bowl MIX well: 1 ½ cup SUGAR 2 tbs CORN STARCH ½ tsp SALT Sprinkle over batter. POUR 1 ½ cup BOILING WATER over all. BAKE at 350 for one hour or until golden brown. Serve warm or cooled with whipped cream, cream or ice cream.


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POPPERS

2 eggs 1 cup flour 1 cup milk ½ tsp. salt

Add eggs and all ingredients to bowl, and mix well with spoon (ignore the lumps). Fill cold, well greased muffin pans ¾ of the way to the top. Pit in a cold oven and then set temperature to 450 degrees Fahrenheit. Bake for 30 minutes. DO NOT OPEN THE OVEN DOOR UNTIL THEY ARE DONE!


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CROCK POT BEEF STROGANOFF

1 can French Onion soup 1 can Cream of Mushroom soup 1 to 1 and a half pounds stew beef 1 cup sour cream rice or noodles

Combine the soups and stew beef in a crockpot or casserole dish. Cook on high for 4 hours or low for 8 hours or in the oven at 350 for 3 hours. Stir in the sour cream just before serving over the rice or noodles.


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Mushroom Chicken

1 chicken (fryer) 2 cans of cream of mushroom soup OR 1 each of cream of mushroom soup and 1 cream of chicken 1/2 to 1 soup can of milk or water 3/4 cup rice 1 envelope onion soup mix

Preheat oven to 350 degrees. Put chicken, breast down, in a baking pan. Mix the soups, milk and rice and 1/2 package of dry onion soup mix together . Pour over chicken. Sprinkle the rest of the onion mix over the top. Cover with foil and bake for 1 hour. Take off foil about 15 minutes before done to brown.

This makes a Delicious rice mixture. I usually make this in the crock pot and it is just as good but since the chicken seems to fall apart and I don't like eating small bones I use chicken legs or breast without the bones!


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Broken Pasta w/Parsley

2 T olive oil 1 tsp fresh rosemary 6 oz broken lasagna noodles 2/3 C grape tomatoes (or halved cherry tomatoes) 1/4 C fresh Italian or curly parsley

Stir the olive oil and rosemary together. Cook the broken lasagna noodles 8 to 10 min. Toss together with the olive oil mixture, tomatoes, and parsley. Serve hot or chilled for pasta salad.


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Rich Chocolate Fudge Pie

1 baked pie shell ( I use deep dish) 2 Tblsp. Cocoa powder 3 Tblsp. unbleached flour 1/2 stick butter, melted 1 tsp. pure vanilla extract 1 cup granulated sugar 2 eggs, slightly beaten 1 small can (5 oz.) evaporated milk

Mix all dry ingredients in medium saucepan over no heat. Add butter and mix. Then add eggs and blend well. Add milk and vanilla and mix well. Heat over medium flame until it thickens ( about 10 minutes or so). Pour into cooked pie shell. Make sure to chill overnight otherwise you have chocolate mush pie!!! Top with a very lightly sweetened REAL whipped cream (I add a touch of vanilla just before the peaks form and powdered sugar instead of granulated).


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MAHOGANY SHORT RIBS

3 pounds short ribs -- cut into 4 pieces 1 cup teriyaki sauce 1 cup prune juice 1 teaspoon whole peppercorns

Cover the meat in a mixture of teriyaki sauce and prune juice. Refrigerate, covered, overnight.

Remove the ribs from the marinade. Bring the marinade to a boil in a large pot with 1 cup water and 1/2 teaspoon whole black peppercorns. Lower the heat, add the meat, and cover. Simmer for 2 hours, or until the meat is very tender.

Remove the ribs to a platter. Reduce the sauce for 5 minutes or until syrupy over medium-high heat. Pour it over short ribs. Yield: 4 servings


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SHOESTRING POTATO TUNA BAKE

6 ounces shoestring potatoes -- (4ea 1-1/2 oz cans) 10-3/4 ounces cream of mushroom soup -- undiluted 6-1/2 ounces tuna in water -- drained and flaked 3/4 cup evaporated milk 1/2 cup diced celery 1/4 cup diced pimiento

Combine all ingredients except 1 can of the shoestring potatoes; stir well. Spoon mixture into a lightly greased 1-quart casserole; top with remaining potatoes. Bake at 350 degrees F for 25 to 30 minutes. Yield: 4 servings.

Per serving: 160 Calories (kcal); 7g Total Fat; (38% calories from fat); 16g Protein; 8g Carbohydrate; 28mg Cholesterol; 541mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


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WEEKNIGHT PORK CHOPS

6 boneless pork top loin chops -- 1/2" thick 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon vegetable oil 1 cup orange juice 1/4 cup dry sherry 1 envelope onion soup mix 1 cup fresh mushrooms -- chopped 1/4 cup whipping cream

Sprinkle pork chops with salt and pepper (both sides). Cook pork chops in hot oil in a heavy skillet over medium-high heat 2 minutes on each side or until browned.

Add orange juice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Transfer chops to a serving plate; keep warm. Reserve drippings in skillet. Stir whipping cream into reserved drippings; cook over medium-high heat, stirring constantly, 5 minutes or until thickened. Serve over chops. Yield: 3 servings.

Per serving: 475 Calories (kcal); 23g Total Fat; (45% calories from fat); 44g Protein; 18g Carbohydrate; 130mg Cholesterol; 1437mg Sodium; 2g Fiber Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates


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EGG NOODLES WITH BEEF

10 ounces egg noodles -- thin 3 tablespoons vegetable oil Ginger root -- 1-inch, cut into thin strips 5 scallions -- finely shredded 2 cloves garlic -- finely chopped 1 red bell pepper -- thinly sliced 3-1/2 ounces button mushrooms -- thinly sliced 12 ounces steak -- cut into thin strips 1 tablespoon cornstarch 5 tablespoons dry sherry 3 tablespoons soy sauce 1 teaspoon brown sugar 1 tablespoon sesame oil Salt and pepper

Bring a large saucepan of water to a boil. Add the noodles and cook according to package directions. Drain noodles thoroughly; set aside and keep warm.

Heat the oil in a preheated wok or skillet. Add the ginger, scallions, and garlic and stir-fry for 45 seconds. Add the bell pepper, mushrooms, and steak and stir-fry for 4 minutes. Season to taste with salt and pepper.

Mix together the cornstarch, sherry, and soy sauce in a small bowl to form a paste, and pour into wok or skillet. Sprinkle in the brown sugar and stir-fry all of the ingredients for a further 2 minutes.

Add the bean sprouts, drained noodles, and sesame oil to the wok or skillet, stir and toss together for 1 minute. Transfer to serving plates, garnish with strips of scallion, and serve immediately. Yield: 4 servings.

Per serving: 638 Calories (kcal); 32g Total Fat; (46% calories from fat); 24g Protein; 59g Carbohydrate; 115mg Cholesterol; 827mg Sodium; 3g Fiber Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates


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NANTUCKET CORN PUDDING

2 large eggs 1 cup half and half -- or light cream 3/4 teaspoon salt -- or more to taste 1/8 teaspoon ground white pepper Pinch nutmeg 5 cups fresh corn kernels -- with scrapings 3/4 cup oyster crackers -- crushed 3 tablespoons unsalted butter -- melted 1/3 cup sharp Cheddar cheese -- grated Paprika

Preheat the oven to 350 degrees F. Grease a medium baking dish.

Whisk the eggs and half-and-half together in a large bowl along with the salt, pepper, and nutmeg. Mix in the corn kernels and any scrapings, 1/2 cup of the crackers, and 2 tablespoons of butter. Spoon the pudding into the prepared baking dish and scatter the cheese over it. In a small bowl, mix together the remaining 1/4 cup of crackers and 1 tablespoon of butter, and sprinkle them over the cheese. Dust with paprika for a bit of extra color.

Bake the pudding for 45 to 50 minutes, until puffed and golden brown. The edges should be a bit crusty, but the center should remain a little soft. Serve hot. Yield: 6 servings.


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BBQ Oriental Chicken Wings

1/4 c. soy sauce 1/2 c. water 2 T. brown sugar 1/4 c. sherry 2 green onions (1 inch pieces) 1 tsp. dry mustard 10 chicken wings (separate at joints - discard tips) Combine all in a pan. Cover and heat to boiling. Simmer 30 minutes. Uncover and simmer 30 minutes more. Baste every so often. Spread in a 9 x 13 x 2 inch pan with juices. Bake at 350 degrees, turning once until juices reduce and get gooey. Serve warm or cold. May be made ahead to the baking step and refrigerated until needed.


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Tex-Mex Rice Meal

This dish is the most frequently requested must-bring-pot-luck-dish. It is easy and can be made with hamburger if meat is desired...but I usually make it without. The oil can be left out if less calories are wanted...but this makes a huge amount so that oil is spread fairly far.

1 large chopped onion 1/3 cup oil 2-3 Tbsp chopped garlic (mine is in a jar, chopped for me) 1-28 oz can of Diced Tomatoes 1-15-1/4 oz can Whole Kernel Corn 1-15oz can Black Beans-rinsed and drained 1-14-1/2oz can Diced Tomatoes and Green Chilies 2-1/2 Cups water 1-tsp Salt or to taste 3 cups Instant Rice Saute onion in oil until soft, then add garlic and soften it slightly. Using ALL juice in cans accept the beans dump in all remaining canned vegetables. Add water and salt, bring to a boil. Add in Instant Rice. Cook until rice is tender and most of the moisture is absorbed, about 10-15 minutes. Will absorb more moisture as it stands. Makes 8-2Cup servings.


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Adobe Chicken Stew

2 cups chicken breast, cubed 2 - 10 oz. cans tomatoes in juice 1 can corn 1 medium onion, finely chopped several cloves fresh garlic, finely sliced 1 4 oz. can mushrooms, coarsely chopped* 1 green bell pepper, finely chopped* 1/4 teaspoon cumin 1/4 teaspoon ground cloves 1/4 teaspoon cinnamon 1/4 teaspoon black pepper dash of salt * = optional

Stove Top Directions Chicken needs to be pre-cooked (a great way to use up leftovers). Combine all ingredients in large pot. Bring to a boil over high flame then reduce and simmer 20 minutes.

Oven Directions Preheat oven to 350°F. Combine all ingredients in a 9x13 casserole dish and bake for 1 hour. Stir occasionally during baking time.

I would say this dish serves approximately 6 people. You can stretch this dish out for a larger amount of people by adding rice.


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Pasta Fagioli (Macaroni and Beans)

What you need:

2 tbs olive oil 1 small onion minced 2-3 cloves of garlic minced (I like 3) 1 15oz can of Cannellini Beans (white beans) 1 large can of tomatoe sauce salt and pepper to taste 1/2 to 1 tsp of sugar 2 tsps of oregano or Italian Seasoning Blend 4oz of ditalini macaroni

Saute the onion and garlic in oil until soft but not browned. Add tomatoe sauce and simmer for about 1 hour. Drain beans reserving one cup of liquid for sauce. Add the liquid to the sauce and continue cooking stirring constantly until the sauce becomes thick and smooth. Add drained beans, sugar, salt, pepper and oregano or Italian seasonings and cook 15 mins longer. Cook your macaroni about 10 mins or according to package directions DO NOT OVERCOOK. Drain it very well in a collander until it is completely liquid free and add it to your beans and sauce. Heat it for about 5 mins until it is very hot. Use lots of grated Romano cheese when you serve it and a loaf of Italian bread. Serves 4


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Spicy Tomato Soup

This one is very simple...and it is yummy! If you like VERY SPICY tomato soup, you will love this one!

You will need:

2 cans of Condensed tomato soup 1 can tomatoes/green chilies 1/2 tsp ground black pepper 2 sprigs of fresh cilantro, diced. 1/2 can water

Mix these ingredients together, and bring to a boil on medium to high heat. Boil for two minutes. Remove from heat and serve.

It is wonderfully spicy.


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Deloris's Jambalaya

1 bunch of greens onions (chopped) 1 onion (chopped) 2 celery stalks(thinly sliced) 1 green(Bell)pepper (chopped) 1 lb. smoked sausage(sliced) 1 cup boiled chicken (cubed) 2 Tbs. margarine Take all of these ingredients, place in skillet and cook until vegetables are tender.

Add: 1 can of Rotel tomatoes 1 can of diced tomatoes 1 can of cream of chicken soup 2 cans of chicken broth (or 3cups of homemade chicken broth) salt, pepper and hot sauce to taste enough Kitchen Bouquet to make a darker color Cook slowly covered for about 45 minutes to an hour

Add: Instant Rice....about 2 cups let stand about 10 minutes and you have yourself a pot of Jambalaya

Optional you may add shrimp instead of boiled chicken

You can substitute the Rotel tomatoes for regular tomatoes if you don't like spicy. As far as smoked sausage, I prefer Cajun style or a texture sausage such as Andouille.


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Coral's Garden Salad

2 Large Green Peppers Large Vidalia Onion, or any sweet onion 2 Large Ripe Tomatoes 3 Tablespoons Vegetable Oil 4 Nice Fresh Sweet Basil Leaves, cleaned and snipped into small pieces (don't substitute dried)

Clean green pepper and slice in rings. Do the same with the vidalia and the tomatoes, breaking up the onion rings. All vegetables should be sliced in rings of approximately the same width. Put in a Rubbermaid or Tupperware bowl with a lid. Add vegetable oil and sweet basil. Put top on bowl and shake gently. Place in refrigerator for at least 1 hour before serving. Turn every once in a while. This salad doesn't need any salt and pepper. It is delicious.


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Soft Sugar Cookies

1 cup butter crisco 1 teaspoon nutmeg 1 teaspoon salt 1 1/2 cup white sugar 2 eggs 1 cup sour cream (light will work fine) 2 teaspoon vanilla 4 cups flour 1 teaspoon soda 1 teaspoon baking powder

Cream crisco, nutmeg, salt and vanilla with sugar. Add eggs and sour cream and beat well. this mixture should be smooth and light yellow colored. Stir in flour , soda, and baking powder . Dough will be sticky but put in fridge to chill for at least a half an hour. Usually I will make in the evening and keep in fridge until morning and then roll them out and bake them. Roll out to a 1/4 inch thickness. Cut in 2 or 3 inch rounds. I put a dab of jam or jelly in center and bake in 400 o oven for 8 to 10 minutes.


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BEEF VEGETABLE SOUP

You will need:

1/4 cup chopped onion 3/4 lb. ground beef 1/3 cup sliced celery 1 cup cubed carrots 1 8oz can tomato sauce 1 Tbsp cornstarch, dissolved in 1 Tbsp water 2 cups shredded cabbage leaves

Here's how:

Saute onion and beef in oil,and cook until beef turns light brown. Add celery, carrots and 4 cups water. Season with 3/4 tsp. salt and simmer for about 20 minutes. Pour in tomato sauce and let simmer for another 10 minutes. Add dissolved cornstarch and cabbage. Cook until cabbage is crisp-tender.

Serve hot. Makes a perfect light lunch or soup course.


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