Delicious Recipes

Chocolate Raspberry Cheesecake

2009-01-25T11:31:00.002-05:00

RECIPE # 4

Chocolate Raspberry Cheesecake

INGREDIENTS:

1 1/2 c Creme-filled Cookie Crumbs *

2 tb Margarine, Melted

32 oz Cream Cheese, Softened

1 1/4 c Sugar

3 ea Large Eggs

1 c Sour Cream

1 ts Vanilla

6 oz Semi-sweet Chocolate Chips**

1/3 c Strained Raspberry Preserves

6 oz Semi-sweet Chocolate Chips

1/4 c Whipping Cream

DIRECTIONS:

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finelycrushed.

** This 6 ozs of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9- inch spring form pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, dnot swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.

Chocolate Raspberry Cheesecake

Cookies and Cream Cheesecake

2009-01-25T11:23:00.003-05:00

RECIPE # 2

Cookies and Cream Cheesecake

INGREDIENTS:

2 c Cream-filled Cookies *

6 tb Margarine, Softened

1 ea Env. Unflavored Gelatin

1/4 c Cold Water

8 oz Cream Cheese Softened

1/2 c Sugar

3/4 c Milk

1 c Whipping Cream, Whipped

1 1/4 c Creme-filled Cookies **

DIRECTIONS:

* The cookies (24) should be chocolate cream filled cookies and be to as fine as canbe done. **

These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9- inch spring form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chilluntil mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

Cookies and Cream Cheesecake

Chocolate Velvet Cheesecake

2009-01-25T11:19:00.003-05:00

RECIPE # 1

Chocolate Velvet Cheesecake

INGREDIENTS:

1 c Vanilla Wafer Crumbs

1/2 c Chopped Pecans

3 tb Granulated Sugar

1/4 c Margarine, Melted

16 oz Cream Cheese, Softened

1/2 c Brown Sugar, Packed

2 ea Large Eggs

6 oz Semi-sweet Chips, Melted

3 tb Almond Flavored Liqueur

2 c Sour Cream

2 tb Granulated Sugar

DIRECTION:

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9- inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

Chocolate Velvet Cheesecake

Chocolate Covered Strawberries

2009-01-12T02:31:00.001-05:00

RECIPE # 23

Chocolate Covered Strawberries

INGREDIENTS:

16 ounces chocolate chips or chopped baking chocolate

2 tablespoons vegetable shortening

1 pound fresh whole strawberries, preferably with stems

DIRECTIONS:

Melt chocolate and shortening together in a double boiler or over hot water stirring until melted. Remove mixture from heat and let cool down until warm. Dip each strawberry in the warm chocolate and place on a baking sheet lined with waxed paper or aluminum foil. Option: If your strawberries don't have stems, place a toothpick into the stem area making them easier to handle.

Chocolate Covered Strawberries

IRISH FLAVORED COFFEE CREAMER

2009-01-12T02:29:00.003-05:00

RECIPE # 22

IRISH FLAVORED COFFEE CREAMER

INGREDIENTS:

1 package butter mints, crushed
2 cups instant chocolate malted milk mix
1/2 cup instant chocolate milk mix

DIRECTIONS:

Place all the ingredients into the blender or food processor, and whir until finely ground.
Store in an airtight container.
2 cups powdered nondairy creamer

Use as you please to lighten, sweeten, and give your coffee the delicious flavor of Irish
Cream!

IRISH FLAVORED COFFEE CREAMER

TOFFEE CAFE

2009-01-12T02:28:00.001-05:00

RECIPE # 21

TOFFEE CAFE

INGREDIENTS:

2/3 cup instant coffee granules
1 cup each powdered nondairy creamer, and packed dark brown sugar

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 2-3 tsp. into 6oz. boiling water.

TOFFEE CAFE

CAFE COCO-MINT

2009-01-12T02:27:00.001-05:00

RECIPE # 20

CAFE COCO-MINT

INGREDIENTS:

1 1/2 cups powdered nondairy creamer
1 cup sugar
1/2 cup each instant coffee granules, and unsweetened cocoa
a dash of salt
6 crushed starlight mint candies

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 2-3 tbs. into 6oz. boiling water.

CAFE COCO-MINT

CINN-MOCHA-SATION!!

2009-01-12T02:26:00.001-05:00

RECIPE # 19

CINN-MOCHA-SATION!!

INGREDIENTS:

1 cup powdered nondairy creamer
3/4 cup sugar
2/3 cup powdered dry milk
1/2 cup unsweetened cocoa
1/3 cup instant coffee granules
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. each salt, and nutmeg

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 1/4 cup into 3/4 cup boiling water.

CINN-MOCHA-SATION!!

GOOD NIGHT CAFE

2009-01-12T02:25:00.001-05:00

RECIPE # 18

GOOD NIGHT CAFE

INGREDIENTS:

2/3 cup powdered nondairy creamer

1/3 cup instant coffee granules

1/3 cup sugar

1 tsp. ground cardamom

1/2 tsp. cinnamon

1/8 tsp. nutmeg

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store in an air tight container. Mix 1 tbs. into 8oz. boiling water.

GOOD NIGHT CAFE

CINNFULLY ORANGE CAFE

2009-01-12T02:24:00.002-05:00

RECIPE # 17

CINNFULLY ORANGE CAFE

INGREDIENTS:

1/3 cup instant coffee granules
1 1/2 tsp. grated orange peel
1/2 tsp. each vanilla powder, and cinnamon

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 1 tbs. into 6 oz. boiling water.

CINNFULLY ORANGE CAFE

ORANGE MOCHA CAFE

2009-01-12T02:22:00.001-05:00

RECIPE # 16

ORANGE MOCHA CAFE

INGREDIENTS:

1/3 cup instant coffee granules
1/2 cup each unsweetened cocoa, and powdered nondairy creamer
2 tsp. dried orange peel
1 tsp. cinnamon

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 1 tbs. into 6oz. boiling water.

ORANGE MOCHA CAFE

SWISS MOCHA CAFE

2009-01-12T02:21:00.001-05:00

RECIPE # 15

SWISS MOCHA CAFE

INGREDIENTS:

1/2 cup powdered nondairy creamer
2 tbs. each instant coffee granules, and unsweetened cocoa

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 2 tbs. into 8oz. boiling water.

SWISS MOCHA CAFE

CAFE SPICED VIENNESE

2009-01-12T02:20:00.001-05:00

RECIPE # 14

CAFE SPICED VIENNESE

INGREDIENTS:

2/3 cup each instant coffee granules, and sugar
3/4 cup powdered nondairy creamer
1/2 tsp. cinnamon
1/8 tsp. nutmeg

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 4 tsp. into 8oz. boiling water.

CAFE SPICED VIENNESE

VIENNA CAFE

2009-01-12T02:18:00.001-05:00

RECIPE # 13

VIENNA CAFE

INGREDIENTS:

1/2 cup instant coffee granules

2/3 cup each sugar, and powdered nondairy creamer

1/2 tsp. cinnamon

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store in an air tight container. Mix 2 tsp. per 1 cup boiling water.

VIENNA CAFE

MOCHACHINO

2009-01-09T23:26:00.000-05:00

RECIPE # 12

MOCHACHINO

INGREDIENTS:

1 cup powdered nondairy creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee granules
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 3 tbs. into 6oz. boiling water.

MOCHACHINO

CAFE MOCHA

2008-12-26T23:34:00.001-05:00

RECIPE # 11

CAFE MOCHA

INGREDIENTS:

1 1/2 cups instant coffee granules
1/4 cup each unsweetened cocoa, and powdered nondairy creamer
6 tbs. confectionary sugar

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an air tight container.
Mix 1-2 tbs. into 3/4 cup boiling water.

CAFE MOCHA

CAFE CAPPUCINO

2008-12-26T23:33:00.001-05:00

RECIPE # 10

CAFE CAPPUCINO

INGREDIENTS:

1/2 cup instant coffee granules
3/4 cup sugar
1 cup powdered nondairy creamer
1/2 tsp. dry grated orange rind

DIRECTIONS:

Place all ingredients into a blender or food processor and whir until finely ground. Store
in an n air tight container.
Mix 2 tbs. into 1 cup of boiling water.

CAFE CAPPUCINO

SUGAR-FREE LOW-FAT COCOA TREAT

2008-12-26T23:32:00.001-05:00

RECIPE # 9

SUGAR-FREE LOW-FAT COCOA TREAT

INGREDIENTS:

3/4 cup unsweetened cocoa

1/2 tsp. salt

1 quart powdered non-fat dry milk

Your favorite sugar substitute equal to 1 1/2 cups sugar

DIRECTIONS:

Mix it up and get ready to sit down to a steamy, creamy cup of guilt free cocoa! Just use 2 tablespoons of mix to 6 ounces of hot water, in your favorite mug, of course! Why not garnish with a cinnamon stick, or a sprinkling of cinnamon powder. One mug of this delight contains only 49 calories! Hmmmmm....Maybe I'll have a second cup!

SUGAR-FREE LOW-FAT COCOA TREAT

MEXICAN COCOA OLE'!

2008-12-26T23:31:00.001-05:00

RECIPE # 8

MEXICAN COCOA OLE'!

INGREDIENTS:

1/3 cup light brown sugar

3/4 tsp. cinnamon
1 1/2 tsp. vanilla powder (See recipe for Hot White Chocolate!)

1/4 cup unsweetened cocoa

2 1/2 cups powdered dry milk

DIRECTION:

Mix it up and store. When you're ready for a little south of the border, boil 3 cups of water, add the mix, stir it up, and FIESTA!!! Garnish with cinnamon sticks and dollop of whipped cream!!

MEXICAN COCOA OLE'!

HOT WHITE CHOCOLATE

2008-12-26T23:30:00.002-05:00

RECIPE # 7

HOT WHITE CHOCOLATE

INGREDIENTS:

3 cups powdered dry milk
2 tsp. vanilla powder (This is a product used in place of vanilla extract. It is available in
most gourmet food stores or bakers' supply shops).
2 tsp. grated orange zest
2 cups of white chocolate chips

DIRECTION:

Whir all ingredients in blender only until finely ground! Again, do it in two batches, and
don't over grind or it will clump up in the blender. Use 3 heaping tablespoons per mug of
hot water. This is particularly satisfying with a cinnamon stick as a stirrer

HOT WHITE CHOCOLATE

HOT COCOA MIX

2008-12-26T23:29:00.002-05:00

RECIPE # 6

HOT COCOA MIX

INGREDIENTS:

3 cups powdered dry milk
1/2 cup unsweetened cocoa, the better the quality, the better the cup of cocoa!
3/4 cup sugar
1 dash of salt

DIRECTION:

Again, it's as easy as stir and store! Use 3 heaping tablespoons per mug of hot water!

HOT COCOA MIX

MALTED HOT CHOCOLATE

2008-12-26T23:27:00.001-05:00

RECIPE # 5

MALTED HOT CHOCOLATE

INGREDIENTS:

3 1/2 ounces of malted milk powder
5 1/2 ounces of powdered non-dairy creamer
1 pound of powdered dry milk
1 pound of confectionary sugar
14 ounces of instant chocolate drink mix
8 ounces of mini marshmallows

DIRECTION:

Stir and store! Use 3 heaping tablespoons of mix to one mug of boiling water.

MALTED HOT CHOCOLATE

SUPER RICH HOT CHOCOLATE MASTER MIX

2008-12-26T23:26:00.002-05:00

RECIPE # 4

SUPER RICH HOT CHOCOLATE MASTER MIX

INGREDIENTS:

3 cups nonfat dry powdered dry milk
2 cups semi sweet chocolate chips

DIRECTION:

Put ingredients in blender, or food processor. (I recommend doing half a batch at one
time!) Whir it around only until it is "finely ground". If you whir too long it will clump up
in the blender. Store in an airtight container. Use heaping tablespoons per mug of boiling
water.

VARIATIONS:

* Cocoa-Mocha - Add 1/2 cup instant coffee to the mix.

* Orange-Cinnamon Sip - Add 1 tsp. of grated orange peel and 2 tsp. cinnamon

* Scotchy’s Cup - Decrease chocolate chips by 1 cup, and add 1 cup butterscotch chips
instead!

* Peanut Butter Cup - Decrease chocolate chips as above, and add 1 cup peanut butter
chips.

* Minty Hot Chocolate - Decrease chocolate chips as above, and add 1 cup mint-
chocolate chips.

* Rasberry-Coco-Loco - Decrease chocolate chips as above, and add 1 cup of
Raspberry-chocolate chips.

* Milk Chocolate Chocolate - Decrease chocolate chips as above, and add 1 cup of Milk
Chocolate chips!

* Malted Milk Chocolate - Prepare as for Milk Chocolate Chocolate, except substitute
1/2 cup of malted milk powder for 1/2 cup of powdered milk.

SUPER RICH HOT CHOCOLATE MASTER MIX

GOURMET MUG O' CHOCOLATE MIX

2008-12-26T23:25:00.001-05:00

RECIPE # 3

GOURMET MUG O' CHOCOLATE MIX

INGREDIENTS:

11 cups powdered dry milk
1 cup confectionary sugar
11 ounces powdered non-dairy creamer
2 pounds instant chocolate drink mix
4 heaping tablespoons unsweetened cocoa
1 small box of instant chocolate pudding mix

DIRECTION:

Mix and store in an n airtight container. Use 3 heaping tablespoons per 6-8 ounces of
boiling water. BEWARE: For chocoholics only!!!

GOURMET MUG O' CHOCOLATE MIX

GOURMET HOT CHOCOLATE MIX

2008-12-26T05:19:00.001-05:00

RECIPE # 2

GOURMET HOT CHOCOLATE MIX

INGREDIENTS:

11 Cups powdered dry milk

1 cup powdered non-dairy creamer

2 1/2 cups confectionary sugar

1 pound container of instant chocolate drink mix

DIRECTION:

Simply mix all the ingredients together and store in an airtight container! For a great cup of gourmet hot chocolate, measure out 3 heaping tablespoons of mix into your favorite mug, and add 6-8oz. boiling water! This recipe makes about 250 servings, and can be cut in half, or doubled to suit your needs. Truely better than store bought!!

GOURMET HOT CHOCOLATE MIX

HOME MADE COFFEE LIQUOR

2008-12-26T05:15:00.001-05:00

RECIPE # 1

HOME MADE COFFEE LIQUOR

INGREDIENTS:

This recipe yields about 5cups liquor. You will need:

1 1/2 cups packed dark brown sugar

1 cup sugar

2 cups water

1/2 cup instant coffee granules

3 cups vodka

1 1/2 tsp pure vanilla extract

10 whole coffee beans

DIRECTIONS:

In a medium sized sauce pan combine sugars and water over medium-high heat. Bring to a boil, stirring occasionally. Now, lower the heat to a simmer, and cook until mixture comes to a syrupy consistency, about 5 minutes. Remove from the heat and whisk in the instant coffee. Allow this to cool to room temperature and then stir in the remaining ingredients (all except for the coffee beans!) until well blended. Use a funnel top pour this into a clean, 1/2 gallon glass jar, and drop in the coffee beans. Cover tightly, and allow to rest for two weeks. Uncap and try your own homemade coffee liquor in your next cup of coffee!

HOME MADE COFFEE LIQUOR

Wisconsin Cheese Soup

2008-12-05T12:38:00.001-05:00

RECIPE # 12

Wisconsin Cheese Soup

INGREDIENTS:

1 cup sliced carrots

2 cups chopped broccoli

1 cup water

1 teaspoon chicken bouillon granules

1/4 cup chopped onion

1/4 cup butter

1/4 cup all−purpose flour

1/4 teaspoon ground black pepper

2 cups milk

2 cups shredded sharp

Cheddar cheese

DIRECTIONS:

In a small saucepan over medium−high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside. In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve with fresh crusty bread.

Wisconsin Cheese Soup

Minestrone Soup

2008-12-05T12:35:00.001-05:00

RECIPE # 11

Minestrone Soup

INGREDIENTS:

1 cup finely minced celery

1/4 cup butter

1/2 cup each; garbanzo beans, kidney beans, whole dried peas, white pea beans

3/4 cup sliced carrots

3/4 cup coarsely chopped onion

3/4 cup sliced celery

3/4 cup chopped bell pepper

1/2 cup rice or barley

1 cup shell macaroni

2 tablespoons minced parsley

1 teaspoon oregano

1 teaspoon basil

2 teaspoons soy sauceblack pepper to taste

Parmesan cheese

DIRECTIONS:

Slowly saute finely minced celery, onion and carrot in butter until very brown. Add beans and peas and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos − they will take the longest) about 2to 2 1/2 hours. Add the remaining vegetables, rice (or barley) and spices and more water if necessary and cook another hour. About 20 minutes before serving time, add the macaroni and more water if needed. Complete cooking and season with black pepper to taste. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.

Minestrone Soup

Lentil SOUPS

2008-12-05T12:33:00.001-05:00

RECIPE # 10

Lentil SOUPS

INGREDIENTS:

2 tablespoons olive oil

2 large onions, cubed

1 teaspoon minced garlic

3 carrots, diced

2 stalks celery, diced

3 1/2 cups crushed tomatoes

1−1/2 cups lentils − soaked, rinsed and drained

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup white wine

2 bay leaves

7 cups chicken stock

1 sprig fresh parsley, chopped

1/2 teaspoon paprika

1/2 cup grated Parmesan cheese

DIRECTIONS:

In a large stock pot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender. Sprinkle the soup with parsley and Parmesan before serving.

Lentil SOUPS

French Onion Soup

2008-12-05T12:30:00.001-05:00

RECIPE # 8

French Onion Soup

INGREDIENTS:

3 tablespoons vegetable oil

6 medium white onions, sliced

8 cups good quality beef broth

1 cup water

2 1/2 teaspoons salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

5 hamburger buns

10 slices provolone cheese

10 teaspoons shredded parmesan cheese

DIRECTIONS:

Heat vegetable oil in a large soup pot or saucepan over medium high heat. Add the sliced onions and saute for 20 minutes until the onions begin to soften and start to become translucent. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring the mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes. To make the croutons, separate the bottoms from tops of the hamburger buns. Set a side the bottoms, and cut the crown of the tops to make them the same size and shape as the bottoms. This gives you 10 BIG croutons. Preheat oven to 325F. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set aside. When the soup is done, spoon about 1 cup into an oven−safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat for the remaining bowls.

French Onion Soup

Crock Pot Clam Chowder

2008-12-05T12:25:00.001-05:00

RECIPE # 7

Crock Pot Clam Chowder

INGREDIENTS:

4 (6 1/2 oz.) cans clams

1/2 lb. salt pork or bacon, diced

1 lg. onion, chopped

6 to 8 lg. potatoes, pared and cubed

3 cups water

3 1/2 teaspoons salt

1/4 teaspoon pepper

4 cups half and half (or milk)

3 to 4 tablespoons cornstarch

DIRECTIONS:

Cut clams into bite sized pieces if necessary. In skillet, saute salt porkor bacon and onion until golden brown; drain. Put into Crock Pot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 cup of half and half with the cornstarch. Add that and the remaining half and half and stir well; heat through. Serve in large bowls with crusty French bread.

Crock Pot Clam Chowder

Creamy Roasted Mushroom Soup

2008-12-05T12:21:00.002-05:00

RECIPE # 6

Creamy Roasted Mushroom Soup

INGREDIENTS:

1 pound portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4−inch pieces

1/2 pound shiitake mushrooms, stemmed, caps cut into 3/4−inch pieces

6 tablespoons olive oil

3 14−ounce cans (or more) vegetable broth

1−1/2 tablespoons butter

1 onion, chopped

3 garlic cloves, minced
1/4 cup plus 2 tablespoons Madeira

3 tablespoons all purpose flour

1 cup whipping cream

3/4 teaspoon chopped fresh thyme

DIRECTIONS:

Preheat oven to 400F. Line 2 large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside. Melt butter in heavy large pot over medium−high heat. Add onion and garlic and saute until onion is tender, about 8 minutes. Add Madeira and simmer until almost all of liquid evaporates, about 2minutes. Add flour; stir 2 minutes. Add 2 cans broth, cream, and thyme. Stirin remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper.

Creamy Roasted Mushroom Soup

Cream Of Sweet Potato Soup

2008-12-05T12:16:00.002-05:00

RECIPE # 5

Cream Of Sweet Potato Soup

INGREDIENTS:

4 sweet potatoes (about 1 pound each)

8 cups water

1/3 cup butter

1/2 cup tomato sauce

2 tablespoons half and half

2 teaspoons salt

1/8 teaspoon pepperdash thyme

1 cup cashews (split in half)

DIRECTIONS:

Preheat oven to 375F. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15−20 seconds, but you don't need to mash them until they are entirely smooth. Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine. When the soup begins to boil, reduce the heat and simmer for 50−60 minutes. Cashews should be soft. Serve piping hot.

Cream Of Sweet Potato Soup

Cold Cure Soup

2008-12-05T12:13:00.003-05:00

RECIPE # 4

Cold Cure Soup

INGREDIENTS:

3 pounds chicken wings

1 carrot, peeled and halved

1 onion, peeled and halved

1 cinnamon stick
1 3−inch knob of ginger, peeled

1 1/2 teaspoons salt

Zest (in strips) and juice of 1 Seville orange (about 1/4 cup)

Chopped cilantro, for garnish

1 small red chili pepper, seeded and cut into fine rings,

for garnish.

DIRECTIONS:

In a large saucepan, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts water, orange zest and juice. Place over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid has reduced to about half and chicken flavor is strong, 1 1/2 to 2 hours. Pour through a fine mesh strainer into a bowl, and discard solids. Allow broth to cool, then refrigerate overnight. When ready to serve, remove layer of solidified fat from surface, and wipe surface of congealed soup with a paper towel to remove traces of grease. Soup may be covered and refrigerated for up to three days. To serve, warm soup, ladle into mugs or bowls, and garnish.

Cold Cure Soup

Chestnut Soup

2008-12-05T12:10:00.001-05:00

RECIPE # 3

Chestnut Soup

INGREDIENTS:

8 cups chicken broth

1−1/2 pounds chestnuts, peeled

1 cup chopped onion

3 sprigs fresh parsley

2 whole cloves1 bay leaf

1/2 cup heavy cream

3/4 teaspoon white sugar

salt to tasteground black pepper to taste

DIRECTIONS:

To Cook Chestnuts: With a sharp knife, slice an "X" across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450F oven for 10 minutes. When cool enough to handle, shell and peel. In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium−low heat for 45 minutes. Discard the spice bag and puree the chestnutmixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve, add a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts on top.

Chestnut Soup

Cajun Crab Soup

2008-12-05T12:01:00.000-05:00

RECIPE # 2

Cajun Crab Soup

INGREDIENTS:

1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all−purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped

DIRECTIONS:

Melt butter in a large saucepan over medium heat. Saute onion and
garlic until onion is tender. Whisk in flour, and cook 2 minutes.
Stir in clam juice and chicken broth, and bring to a boil. Mix in
corn, and season with salt, white pepper, thyme, and cayenne. Reduce
heat, and simmer 15 minutes.
Stir in cream, crab meat, and green onions. Heat through, but do
not boil once the cream has been added.

Cajun Crab Soup

Black Bean Soup

2008-12-04T14:04:00.003-05:00

Recipe # 1

Black Bean Soup

INGREDIENTS:

1/4 cup Olive Oil

1/4 cup Yellow Onion, Diced

1/4 cup Carrots, Diced

1/4 cup Green Bell Pepper, Diced

4 Beef Bouillon Cubes

1 cup Boiling Water

1−1/2 quarts (3 pounds) Canned Black Beans, Not Drained

2 tablespoons Cooking Sherry

1 tablespoon Distilled White Vinegar

2 tablespoons Worcestershire Sauce

1 tablespoon Sugar

2 teaspoons Garlic, Granulated

2 teaspoons Salt

1/2 teaspoon Black Pepper, Ground

2 teaspoons Chili Powder

8 oz. Smoked Sausage, small dice

1 tablespoon Cornstarch

2 tablespoons Water

DIRECTION:

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saut the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoonwater) to saut ed vegetables. Bring mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for1 minute. Serve with cornbread, white rice, or your favorite side dish.

Black Bean Soup

SOUPS

2008-12-04T14:01:00.001-05:00

Soups

- A solution of 1 tablespoon baking soda to 1 quart warm water will
remove most "off" odors from plastic storage containers. Simply
give them a thorough dip in the soda solution, rinse with fresh
water, and dry.

- Save all kinds of leftover bread, bagels, baguettes, sandwich
loaves, rolls, crackers, biscuits, and buzz to very fine crumbs
in the food processor. Freeze in self-sealing plastic bags and
use for stuffings and toppings. soups

- To keep milk past it's expiration date add salt. A pinch of salt in
a gallon will do it. The salt slows the rate of bacteria growth.

- When broiling at home (i.e. using an oven that has a broil setting),
be sure to leave the door open a little bit, otherwise your oven will
contain too much heat and your food will overcook.

- To hull strawberries, use a sturdy plastic straw. Push it up through
the bottom of the strawberry and through the top. It does a great
job quickly and neatly. The berries look excellent if you want to
leave them whole.

- At your next party, chill your canned and bottled beverages by
putting in top load washer and covering with ice. After you have
removed all the drinks just spin out the water.

- A high quality hard boiled egg slicer makes easy work of slicing
mushrooms for sauces or salads; it will also slice strawberries
and peeled kiwi fruits perfectly.

- To make deviled eggs with no mess put eggs yolks from hard boiled
eggs in a plastic sandwich bag. Add remaining ingredients, close bag
and mix. When finished cut small tip off corner of bag and squeeze
into hollowed egg white, then simply throw away the bag.

Glazed Corned Beef

2008-05-20T13:33:00.001-04:00

RECIPE # 79

Glazed Corned Beef

INGREDIENTS:

4 1/2 pounds corned beef, rinsed
1 cup water
1 cup apricot preserves
4 tablespoons brown sugar
2 tablespoons soy sauce

DIRECTIONS:

Preheat oven to 350F. Coat a large pan with non−stick cooking spray. Place
corned beef in dish and add water. Cover tightly with aluminum foil and bake
for 2 hours; drain liquid. In a small bowl combine apricot preserves, brown
sugar, and soy sauce. Spread the apricot mixture evenly over the corned
beef. Bake uncovered at 350F 25 to 30 more minutes, or until the meat is
tender; basting occasionally with pan drippings. Slice corned beef across
grain and serve.

Glazed Corned Beef

Homestyle Meatloaf

2008-05-20T13:32:00.001-04:00

RECIPE # 78

Homestyle Meatloaf

INGREDIENTS:

2 teaspoons vegetable oil
1 green onion, minced
2 cloves garlic, minced
2 tablespoons minced green bell pepper
2 tablespoons grated carrot
2 eggs, beaten
1 cup milk
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1−1/2 pounds ground chuck
3/4 pound ground pork
1 cup bread crumbs (such as Progresso)
1/2 cup all−purpose flour
1/4 cup ketchup plus an additional 1/4 cup ketchup (for top)

DIRECTIONS:

Preheat oven to 350F. Saute green onion, garlic, green pepper, and carrot in
vegetable oil over medium heat for a couple minutes. Combine beaten eggs
with milk, salt, black pepper, garlic powder, and onion powder in a medium
bowl. Mix bread crumbs and flour into ground chuck and ground pork with your
hands. Add egg and milk mixture, sauteed veggies, 1/4 cup ketchup and mix it
up using your hands. Press the mixture into a meat loaf pan (the kind of pan
with drainage holes in the bottom) or a large loaf pan. Bake for 30 minutes,
then spread 1/4 cup of ketchup over the top of the meatloaf and bake for
another hour. Remove from oven and allow it to sit for awhile before slicing
and serving.

Homestyle Meatloaf

Meatballs And Gravy

2008-05-20T13:31:00.001-04:00

RECIPE # 77

Meatballs And Gravy

INGREDIENTS:

1−1/2 lbs. lean ground beef
1/2 lb. ground pork
2 slices white bread, soaked in water and squeezed dry
1/2 cup minced onions
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
1 large egg, beaten
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper, divided
1 pinch nutmeg
3 teaspoons vegetable oil, divided
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can chicken broth
1/4 cup water
2 tablespoons cornstarch
1/4 teaspoon fresh grated lemon rind
1/4 teaspoon dried thyme

DIRECTIONS:

Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4 teaspoon
pepper and the pinch of nutmeg in medium bowl. Shape mixture into 1 inch
balls. Heat 1 1/2 teaspoons oil in large skillet over medium heat. Add half
of the meatballs and cook until browned, about 6 to 8 minutes; drain oil.
Transfer meatballs to paper towel lined plate. Repeat with remaining 1/12
teaspoon oil and meatballs. Add beef and chicken broths to skillet, return
meatballs to skillet. Bring to a boil; reduce heat, cover and simmer, 30
minutes. In a small bowl combine water and cornstarch, stir well to make a
slurry. Add to meatballs and broth. Bring to a gentle boil to thicken. Add
remaining pepper, grated lemon peel and thyme. Cook slowly 5 minutes longer.
Serve over mashed potatoes, buttered noodles, or steamed white rice.

Meatballs And Gravy

Old Fashioned Beef Stew

2008-05-20T13:30:00.001-04:00

RECIPE # 76

Old Fashioned Beef Stew

INGREDIENTS:

4 tablespoons oil for frying
1/2 cup all−purpose flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced
3 (10.5 ounce) cans beef broth
3 tablespoons all−purpose flour
1 tablespoon cold water

DIRECTIONS:

In a large pot heat oil over medium high heat. In a resealable plastic bag
mix together the flour, garlic powder, salt and pepper. Add a small handfull
of meat at a time and shake until well coated; brown in hot oil, about 1
minute per side. Remove the browned meat and continue until all the meat is
browned. Lower heat to medium and add onions. Brown onions on both sides,
about 3 minutes per side, then remove from pot and set aside. Drain excess
fat from pot. To pot add potatoes, carrots, celery, reserved onions, browned
meat and broth. Stir all together and bring to a boil. Reduce heat to low,
cover and simmer for 2 hours, stirring occasionally. For a thicker broth:
1/2 hour before stew is done, combine 3 tablespoons flour and water in a
small bowl and mix well, then slowy stir mixture into stew.

Old Fashioned Beef Stew

Seven Layer Casserole

2008-05-20T13:29:00.001-04:00

RECIPE # 75

Seven Layer Casserole

INGREDIENTS:

1/2 pound ground beef, browned and drained
2 tablespoons bacon bits
1 small onion, chopped
15 ounces tomato sauce
1/2 cup water
1/2 teaspoon chili powder
salt and pepper
2/3 cup long grain rice
8 ounces whole kernel corn, drained
1/2 cup chopped green bell pepper

DIRECTIONS:

Place beef in bottom of crockpot. Top with bacon bits and onion. Combine the
tomato sauce, water, chili powder, salt and pepper. Pour half of the mixture
over the ingredients in crockpot. Sprinkle rice over top. Add in the corn
and green pepper. Pour remaining tomato mixture over top. Cover; cook on low
for 5−6 hours or until rice is done.

Seven Layer Casserole

Slow Cooker Pepper Steak

2008-05-20T13:28:00.001-04:00

RECIPE # 74

Slow Cooker Pepper Steak

INGREDIENTS:

2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

DIRECTIONS:

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet
over medium heat, heat the vegetable oil and brown the seasoned beef strips.
Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved,
then mix in cornstarch until dissolved. Pour into the slow cooker with meat.
Add onion, green pepper, stewed tomatoes, soy sauce, sugar and salt. Cover
and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

Slow Cooker Pepper Steak

Slow Cooker Pot Roast

2008-05-20T13:26:00.002-04:00

RECIPE # 73

Slow Cooker Pot Roast

INGREDIENTS:

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

DIRECTIONS:

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
Place pot roast in slow cooker and coat with soup mixture. Cook on High
setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Slow Cooker Pot Roast

Slow Cooker Stiffado

2008-05-20T13:25:00.002-04:00

RECIPE # 72

Slow Cooker Stiffado

INGREDIENTS:

1 tablespoon vegetable oil
2 lbs. stewing beef, cut into 1−inch cubes
3 large onions, peeled and diced
4 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice

3 tablespoons red wine vinegar
1−1/2 cups tomato sauce
1 teaspoon white sugar
1 bay leaf
1 cup crumbled feta cheese

DIRECTIONS:

Heat oil in a skillet over medium−high heat and brown beef in batches, if
necessary, adding more oil if needed. Transfer beef to slow cooker with a
slotted spoon. Reduce heat to medium and add onions to skillet, cooking
until soft; add garlic, cinnamon and allspice and cook for 1 minute. Add
vinegar, tomato sauce, sugar and bay leaf and stir well to combine. Pour
mixture over meat. Cover and cook on Low for 8 to 10 hours or on High for 4
to 5 hours, until beef is tender. Add feta cheese, cover again, and cook on
High for 10 minutes. Discard bay leaf and serve over hot buttered pasta or
mashed potatoes.

Slow Cooker Stiffado

Tamale Pie

2008-05-20T13:24:00.002-04:00

RECIPE # 71

Tamale Pie

INGREDIENTS:

2 pound ground beef
12 oz. can chopped tomatoes
1 onion, chopped
1 clove garlic, chopped
1/2 teaspoon salt
1/2 teaspoon pepper Tamale Pie
1/2 teaspoon oregano
3 1/2 ounces green chilies (half of a 7 oz. can)

Topping:

1 cup grated mild cheddar cheese
1/2 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
dash salt
2 teaspoons oil
2 teaspoons sugar
1/2 cup milk
3 1/2 ounces green chilies (remainder of can)

DIRECTIONS:

Brown meat in skillet. Add remaining ingredients and simmer 20 minutes. Pour
into a 4 quart casserole dish. Top with cheese. Mix rest of ingredients
together and pour over the top of meat and cheese. Bake at 375F for 30
minutes (or until topping is done).

Tamale Pie

Famous Chili

2008-05-20T13:20:00.003-04:00

RECIPE # 70

Famous Chili

INGREDIENTS:

1/2 pound dried pinto beans, picked over and washed

5 cups canned crushed tomatoes

3 medium green bell peppers, cored, seeded and coarsely chopped

1−1/2 tablespoons vegetable oil

4 medium yellow onions, peeled and coarsely chopped

2 cloves garlic, peeled and minced

1/2 cup finely chopped fresh parsley

1/2 cup (1 stick) butter

2 1/2 pounds ground lean beef chuck

1 pound ground lean pork shoulder

1/3 cup chili powder

2 tablespoons salt

1−1/2 teaspoons black pepper

1−1/2 teaspoons ground cumin

1−1/2 teaspoons MSG

DIRECTIONS:

Soak beans overnight in a large heavy kettle in cold water to cover by 2 inches. Next day, cover and simmer beans in soaking water until tender −− about 1 hour. Add tomatoes and simmer 5 minutes longer. Stir−fry green peppers in oil in a very large heavy skillet over moderate heat until limp −− about 5 minutes. Add onions and stir−fry until glassy −− 5−8 minutes. Stir in garlic and parsley and set aside. In a second very large heavy skillet, melt butter over moderately high heat. Add beef and pork and saute, stirring often, 15 minutes. Add meat to onion mixture, blend in chili powder and cook, stirring occassionally, 10 minutes. Add meat mixture to beans, along with salt, black pepper, cumin and MSG. Bring to boiling, adjust heat so chili bubbles gently, cover and simmer 1 hour. Remove cover and cook, stirring now and then, 30 minutes longer. Skim as much fat from chili as possible, ladle into heated soup bowls, and serve.

Famous Chili

Crockpot Swiss Steak

2008-05-20T13:19:00.003-04:00

RECIPE # 69

Crockpot Swiss Steak

INGREDIENTS:

1−1/2 lbs. beef round steak, cut 3/4 inch thick
3 teaspoons flour
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons shortening
1 (16 ounce) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 teaspoon Worcestershire sauce
1/4 water

DIRECTIONS:

Cut meat into pieces that will fit in your crockpot. Combine flour, salt,
mustard, pepper, and garlic powder. Pound 2 tablespoons of the flour mixture
into the meat. Brown the meat in the shortening on both sides. After
browning meat, transfer to crockpot. Stir remaining flour into pan drippings
in the skillet. Stir in the remaining ingredients and cook until thick and
bubbly. Pour over meat in the crockpot. Cook on low for 8 to 10 hours. Serve
with hot cooked noodles or rice.

Crockpot Swiss Steak

Crockpot Cube Steak And Gravy

2008-05-20T13:16:00.003-04:00

RECIPE # 68

Crockpot Cube Steak & Gravy

INGREDIENTS:

2 lbs. cube steak
salt and pepper
flour (for dredging)
1 package onion gravy mix
1 can cream of mushroom soup
2 cups water

DIRECTIONS:

Salt and pepper the steak to your likeing then dredge in the flour. Fry
steak until brown. Place in crockpot; add water, soup, and gravy mix. Cover
and cook on low 6 to 8 hours. Serve with mashed potatoes or rice.

Crockpot Cube Steak & Gravy

Country Fried Steak And Gravy

2008-05-20T13:15:00.002-04:00

RECIPE # 67

Country Fried Steak And Gravy

INGREDIENTS:

1 cup vegetable oil
1 pound cubed steak, cut into 4 (4−ounce) pieces
Salt
Freshly ground black pepper
Poultry seasoning
1 egg, beaten
3 cups plus 3 tablespoons milk
1−1/2 cups plus 3 tablespoons all−purpose flour

DIRECTIONS:

Heat the oil in a heavy 9−inch cast iron skillet, to 360F. Season the steak
with salt, pepper, and poultry seasoning. Combine the egg with 3 tablespoons
of the milk. Put 1 1/2 cups of the flour in a 1/2 gallon zipper−lock plastic
storage bag and season with salt and pepper. Dredge the steaks in the flour,
coating each piece evenly and tapping off any excess. Dip the steak in the
egg wash, coating it completely and let the excess drip off. Dredge again in
the flour, shaking off any excess. Fry the steaks in the hot oil, until
golden brown on each side, about 3 minutes. Remove and drain on paper
towels. Season with salt and pepper.

Carefully pour off the oil, leaving behind about 1/4 cup along with the
brown bits. Reduce heat to medium and add the remaining 3 tbls. flour;
cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups
milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce
the heat to medium−low. Season with salt and plenty of pepper. Cook
for 8 to 10 minutes, whisking constantly. The gravy should be thick
enough to coat the back of a spoon. Serve over steak with fresh biscuits
and corn on the cob.

Country Fried Steak And Gravy

Corned Beef And Cabbage

2008-05-20T13:14:00.003-04:00

RECIPE # 66

Corned Beef And Cabbage

INGREDIENTS:

5 lb. corned beef brisket
1 large onion stuck with 6 whole cloves
6 carrots, peeled and halved
8 medium potatoes, washed and quartered
1 teaspoon dried thyme
1 small bunch parsley

1 head cabbage (about 2 lbs), quartered

Horseradish Sauce:

1/2 pint whipping cream
2 tablespoons mayonnaise
2−4 tablespoons prepared horseradish
(Whip cream until it stand in peaks. Fold in mayonnaise
and horseradish.)

DIRECTIONS:

Put beef in a large pot and cover with cold water. Bring to a boil with the
lid off the pot. Add thyme, parsley and onion. Turn to simmer and cook for 3
hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots.
Simmer for 20−30 minutes until cabbage is cooked. Remove the meat and cut
into pieces. Place on center of a large platter. Strain the cabbage and
season it heavily with black pepper. Surround the beef with the cabbage,
carrots and potatoes. Serve with horseradish sauce.

Corned Beef And Cabbage

Chili Dog Casserole

2008-05-20T13:11:00.002-04:00

RECIPE # 65

Chili Dog Casserole

INGREDIENTS:

8 hot dog buns

8 hot dogs

1 (15 ounce) can chili

1/2 cup chopped onion

1 tablespoon prepared mustard

2 cups shredded Cheddar cheese

DIRECTIONS:

Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Tear up thehot dog buns and arrange the pieces in the bottom of the dish evenly. Slicethe hot dogs into bite size pieces and layer the pieces over the buns. Pourthe chili over the hot dogs, sprinkle with the chopped onion, then spreadsome mustard over the chili and the onion. Top off with the cheese. Bake inpreheated oven for 30 minutes.

Chili Dog Casserole

Cheesy Meatloaf

2008-05-20T13:10:00.002-04:00

RECIPE # 64

Cheesy Meatloaf

INGREDIENTS:

1 pound ground beef
1 pound ground pork
1 (1.25 ounce) envelope dry onion soup mix
2 eggs, beaten
1−1/2 cups dry bread crumbs
ground black pepper to taste
3/4 cup water
2 cups shredded mozzarella cheese, divided

DIRECTIONS:

Preheat oven to 350F. In a large bowl combine the beef, pork, soup mix,
eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix
well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1
1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf
mixture. Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes
before serving.

Cheesy Meatloaf

California Casserole

2008-05-20T13:08:00.002-04:00

RECIPE # 63

California Casserole

INGREDIENTS:

2 lbs. ground beef
1 medium green pepper, chopped
3/4 cup chopped onion
1 can (16 1/2 oz.) cream style corn
1 can (8 oz.) tomato sauce
1 can (10 3/4 oz.) condensed tomato soup undilute
1 can (4 oz.) mushrooms, undrained
1 can (10 oz.) tomatoes, undrained with green chilies
1 can (2 1/4 oz.) sliced ripe olives, drained
1 jar (4 oz.) chopped pimento, drained
1−1/2 teaspoons celery salt
1/2 teaspoon chili powder
1/2 teaspoon dry mustard
1/4 teaspoon pepper
8 ounces wide egg noodles, cooked as directed and drained
2 cups (oz.) shredded sharp cheddar cheese

DIRECTIONS:

In large skillet, cook ground beef with green pepper and onion until meat is
browned and the vegetables are tender, drain. Add next 11 ingredients, mix
thoroughly. Add noodles, mix well. Pour into large baking dish. Cover and
bake at 350F for 50 minutes. Sprinkle with cheese, return to oven for 10
minutes or until cheese melts.

California Casserole

Easy Hamburger Stroganoff

2008-05-20T13:05:00.002-04:00

RECIPE # 62

Easy Hamburger Stroganoff

INGREDIENTS:

1 lb. hamburger
1 onion, diced
1 clove garlic, minced
1 can cream of mushroom soup
1 cup sour cream
2 teaspoons dry mustard
4 tablespoons milk
salt and pepper, to taste

DIRECTIONS:

Brown hamburger in large skillet with onion and garlic. Drain out fat and
add soup, mustard and milk. Simmer for 5 minutes. Add sour cream and heat
through without boiling. Add salt and pepper to taste, and serve with egg
noodles or rice.

Easy Hamburger Stroganoff

Breaded Rib Roast

2008-05-20T13:01:00.002-04:00

RECIPE # 61

Breaded Rib Roast

INGREDIENTS:

4 pounds rib roast
salt to taste
ground black pepper, to taste
2 cloves garlic, chopped
2 tablespoons butter
2 tablespoons olive oil
1 cup plain bread crumbs
1/4 cup grated Romano cheese

DIRECTIONS:

Wash and pat dry the roast. Sprinkle salt and pepper over meat. In a mixing
bowl, combine the chopped garlic, butter, and olive oil. Stir to blend well.
Place the seasoned rib roast in garlic mixture and turn to coat, rubbing it
into the meat. Add a little more oil if it doesn't completely coat the meat.
In another mixing bowl, combine the bread crumbs, cheese and parsley. Mix
thoroughly. Press the bread crumb mixture into the meat; completely covering
the roast. Place roast on a roasting rack inside of a shallow baking pan.
Roast in a preheated 325F oven for about two hours or until desired
doneness. Check with meat thermometer:
Rare − 120 to 125F Well Done − 160F

Breaded Rib Roast

Beef Souvlaki

2008-05-20T12:51:00.003-04:00

RECIPE # 60

Beef Souvlaki
INGREDIENTS:

1 lb. sirloin tip steaks or round steaks

2 teaspoons dried oregano

2 teaspoons minced garlic

1/2 teaspoon ground black pepper

2 teaspoons oil

1/4 cup lemon juice

Sauce:

1/3 cup plain yogurt

1/2 teaspoon dried dill

1 teaspoon red wine vinegar

1 teaspoon minced garlic

DIRECTIONS:

Combine spices and oil and press into meat of both sides. Cut meat into 1 inch cubes and toss with lemon juice and let stand for 5 minutes. Thread on skewers. Broil or grill for about 5 minutes, turnning once. Do not overcook. Combine sauce ingredients and serve with Souvlaki.

Beef Souvlaki

All Day Crock Pot Delight

2008-05-20T12:47:00.003-04:00

RECIPE # 59

All Day Crock Pot Delight

INGREDIENTS:

2 pounds boneless chuck, cut in 1" cubes

1/2 cup flour

1/4 cup butter

1 onion, sliced

1 teaspoon salt

1/8 teaspoon pepper

1 clove garlic, minced

2 cups beer

1/4 cup flour

DIRECTIONS:

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5−7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30−40 minutes. Serve with rice and salad.

All Day Crock Pot Delight

Meats − Beef

2008-05-19T23:38:00.001-04:00

BEEF*
MEATS − BEEF

− Use a 1−1/2 inch natural bristle paintbrush dipped in melted margarine
or oil to grease muffin tins, cookie sheets or cake and bread pans.
It's much faster than using a skimpy pastry brush.

− If you put onions in the freezer 15 minutes before you chop them,
you'll reduce the spray of vaporized onion oils − which means your
eyes won't tear when you cut the onions.

− To prevent cream whipped ahead of time from separating, add one
quarter teaspoon of gelatin to each cup of cream during whipping.

− A jar lid or a couple of marbles in the bottom half of a double−boiler
will rattle when the water gets low and warn you to add more before
the pan scorches or burns.

− When mincing garlic, sprinkle on a little salt so the pieces won't
stick to your knife or cutting board.

− If your cake recipe calls for nuts, heat them first in the oven,
then dust with flour before adding to the batter to keep them from
settling to the bottom of the pan.

− Noodles, spaghetti and other starches won't boil over if you rub
the inside of the pot with vegetable oil.

− Brown gravy in a hurry with a bit of instant coffee straight from
the jar... no bitter taste, either.

− To hasten the cooking of foods in a double boiler, add salt to the
water in the outer boiler.

− No "curly" bacon for breakfast when you dip it into cold water
before frying.

MEATS − BEEF

Spiced Pumpkin Bread

2008-02-17T12:53:00.002-05:00

RECIPE # 58

Spiced Pumpkin Bread

INGREDIENTS:

3 cups sugar
1 cup vegetable oil

3 large eggs

1 16−ounce can solid pack pumpkin

3 cups all purpose flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup coarsely chopped walnuts

(optional)

DIRECTIONS:

Preheat oven to 350F. Butter and flour two 9x5x3−inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Spiced Pumpkin Bread

Russian Tea Cakes

2008-02-17T12:51:00.002-05:00

RECIPE # 57

Russian Tea Cakes

INGREDIENTS:

1 cup butter

1 teaspoon vanilla extract

6 tablespoons confectioners' sugar

2 cups all−purpose flour

1 cup chopped walnuts

1/3 cup confectioners' sugar for decoration

DIRECTIONS:

Preheat oven to 350F. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar.

Russian Tea Cakes

Parmesan Popovers

2008-02-17T12:49:00.002-05:00

RECIPE # 56

Parmesan Popovers

INGREDIENTS:

3 eggs1 cup milk

3 tablespoons melted butter

1 cup flour

1/2 teaspoon salt

1/4 cup grated parmesan cheese

DIRECTIONS:

Preheat oven to 375F. Butter well 9 − 3" muffin−pan cups.
With mixer at low speed (or with hand beater) beat eggs slightly; beat in milk and melted butter; then gradually beat in flour and salt. Place a spoonful of parmesan in each muffin cup, dividing evenly among all. Pour batter in cups, dividing evenly among all.

Bake popovers 40 minutes; then remove from oven. Quickly cut slit in side of each to let out steam; return to oven for 10 minutes or until tops are very firm, crisp, and brown. Immediately remove from pan and serve.

Parmesan Popovers

Morning Glory Muffins

2008-02-17T12:47:00.002-05:00

RECIPE # 55

Morning Glory Muffins

INGREDIENTS:

2 cups flour
1 tablespoon baking powder

1 teaspoon cinnamon

1/4 heaping teaspooon each of cloves, ginger, nutmeg, mace and salt

1 cup dark brown sugar

3/4 cup white sugar

Mix these ingredients together.

Add:

1 cup coconut

2 cups shredded carrots

1/2 cup raisins

1 chopped apple

1/2 cup chopped pecans

DIRECTIONS:

Preheat oven to 375F. Beat 3 eggs with 1 cup oil and 1 tablespoon vanilla. Add the egg mixture to the dry ingredients. This recipe makes 12 muffins using the oversized tins or 24 smaller ones. Bake about 30 to 45 minutes.

Morning Glory Muffins

Monkey Bread

2008-02-17T12:46:00.002-05:00

RECIPE # 54

Monkey Bread

INGREDIENTS:

2 loaves white bread, uncooked (freezer section of grocery store)

1 stick melted butter (add more if needed)

2 cups sugar

2 tablespoons cinnamon

DIRECTIONS:

Thaw bread dough overnight in refrigerator. When soft, use kitchen scissors to cut it up into one inch pieces. Dip dough into melted butter, then roll around in sugar/cinnamon combination until covered. Line bottom of a bundt pan and then start to layer in evenly. Cook at temperature recommended on dough packaging for about one hour until golden brown and hard on the top. Remove from oven and flip over on to a larger platter. Let sit with pan on top for a few minutes while the sweet mixture runs down the bread. Garnish with holly, marichiano cherries, candied nuts, icing, or decoration of your choice. To eat, pick apart − like monkeys.

Monkey Bread

Lemonade Muffins

2008-02-17T12:45:00.002-05:00

RECIPE # 53

Lemonade Muffins

INGREDIENTS:

1−1/2 cups flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 beaten egg

1 (6 ounce) can frozen lemonade, thawed

1/4 cup milk

1/3 cup cooking oil

1/2 cup chopped walnuts

DIRECTIONS:

Mix dry ingredients in a bowl. In another bowl, mix only 1/2 cup lemonade, egg, milk, and oil. Add to dry mix, stirring until just moistened. Gently stir in nuts. Spoon into prepared pans and bake and bake at 375F for 15−20 minutes or tests clean. While hot, brush with remaining lemonade and sprinkle with white sugar. Makes 8−9 large muffins.

Lemonade Muffins

Irish Soda Bread

2008-02-17T12:44:00.003-05:00

RECIPE # 52

Irish Soda Bread

INGREDIENTS:

3 cups all−purpose flour

1/2 teaspoon baking soda

2 tablespoons white sugar

1/2 cup raisins

1 egg, beaten

1 cup buttermilk

2 tablespoons margarine, melted

DIRECTIONS:

Preheat the oven to 350F. Grease a cast iron skillet. In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turnsjust to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan. Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

Irish Soda Bread

Hot Cross Buns

2008-02-17T12:42:00.002-05:00

RECIPE # 51

Hot Cross Buns

INGREDIENTS:

1 cup scalded milk

1/2 cup butter

1/2 cup sugar

1 teaspoon salt

1 cake compressed yeast

1 egg, well beaten

About 4 cups sifted flour

3/4 teaspoon cinnamon

1 cup currants

1 egg

1 tablespoon waterIcing

DIRECTIONS:

Pour the scalded milk over the butter, sugar and salt; cool to lukewarm. Add the crumbled yeast and let rest for 5 minutes. Add the egg, flour and cinnamon to make a soft dough. Fold in the currants. Let rise in a warm place (80 to 85F.) until double in bulk − about 2 hours. Shape into large buns and place and inch apart on a buttered baking sheet. Let rise in a warmplace until double in bulk − about 1 hour. Brush tops of buns with 1 egg slightly beaten with 1 tablespoon of water. Bake in a preheated oven for 20 minutes at 400F. When cool decorate top of each bun with a cross, using the following icing:

Place 1/2 egg white in a small mixing bowl. Using a wooden spoon, beat in as much powdered sugar as the egg white will absorb and add 1 teaspoon of lemon juice gradually as the mixture thickens. Spread at once as mixture hardens quickly. Makes 24 buns.

Hot Cross Buns

Eggnog Bread

2008-02-17T12:41:00.002-05:00

RECIPE # 50

Eggnog Bread

INGREDIENTS:

2 eggs1 cup sugar

1 cup dairy eggnog

1/2 cup butter, melted

1/4 teaspoon nutmeg

2 teaspoons rum extract

1 teaspoon vanilla

2 1/4 cup flour
2 teaspoons baking powder

DIRECTIONS:

Preheat oven to 350F. Grease bottom of bread pan. Beat eggs, add sugar, eggnog, butter, rum and vanilla. Blend well, add flour, baking powder and nutmeg. Stir until just moistened. Pour into greased pan. Bake at 350F for 45−50 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Allow bread to cool completely before slicing.

Eggnog Bread

Crescent Mushroom Turnovers

2008-02-17T12:35:00.002-05:00

RECIPE # 49

Crescent Mushroom Turnovers

INGREDIENTS:

1/4 pound fresh mushrooms, coarsley chopped

2 tablespoons minced fresh parsley

2 tablespoons minced onion

3 tablespoons butter, divided

1 (8 ounce) can refrigerated crescent roll dough

2 1/2 tablespoons grated Parmesan cheese

2 tablespoons sesame seeds

DIRECTIONS:

Preheat oven to 375F. In a medium saucepan over medium heat, slowly cook and stir the mushrooms, parsley and onion in 2 tablespoons butter until tender. Drain and set aside. Separate the dough into 4 rectangles. Cut rectangles in half, forming 8 squares, and arrange on a large baking sheet. Place 1 tablespoon mushroom mixture on each square. Top each square with 1 teaspoon Parmesan cheese. Fold the squares into triangles. In a small saucepan, melt remaining butter. Brush triangles with butter and sprinkle with sesame seeds. Bake in the

preheated oven 10 to 15 minutes, until golden brown. Serve warm.

Crescent Mushroom Turnovers

Cranberry Pistachio Biscotti

2008-02-17T12:33:00.002-05:00

RECIPE # 48

Cranberry Pistachio Biscotti

INGREDIENTS:

1/4 cup light olive oil

3/4 cup white sugar

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 eggs

1 3/4 cups all−purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup dried cranberries
1−1/2 cups pistachio nuts

DIRECTIONS:

Preheat the oven to 300F. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand. Divide dough in half.

Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275F. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Cranberry Pistachio Biscotti

Cheese Calzones

2008-02-17T12:29:00.002-05:00

RECIPE # 47

Cheese Calzones

INGREDIENTS:

1−1/2 cups warm water (105F)

4 1/2 cups flour

1 tablespoon olive oil

2 1/2 teaspoons sugar

2 1/2 teaspoons salt

1/2 teaspoon yeast

DIRECTIONS:

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield for this recipe is 5). Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set all on plate, cover with plastic, and allow to proof for 1−2 hours.

Meanwhile, mix:

1 lb. ricotta cheese

1 cup shredded mozzarellapinch of black pepper

Preheat oven to 500F. Take a dough ball and place on floured surface. Spread, with finger tips, to a 6 inch circle. Place 2/3 cup cheese mix on one side and fold over other side. Seal with finger tips making sure no cheese mixture is in the seal. Pinch the edge to assure a tight seal. Pat calzone to even filling inside. Check seal again for leaks. Repeat with the others. Place calzones on a lightly greased baking sheet. Cut a 1 inch slit in the top of each for venting while baking. Place in center of oven and bake for 10−12 minutes or until golden brown. Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping.

Cheese Calzones

Breadsticks

2008-02-17T12:26:00.001-05:00

RECIPE # 46

Breadsticks

INGREDIENTS:

1 Loaf unfrozen bread dough (if frozen, thaw in bowl at room temp)

Pam spray or oil

Granulated Garlic

Dried Oregano

DIRECTIONS:

Preheat oven to 350F. When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar−sized pieces (about 8 to 10). Place these 3" apart on Pam−sprayed cookie sheets. Let rise in warm place until doubled − about 1−1/2 hours. Then, holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano (crush with fingers). Bake at 375F about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.

Breadsticks

Babka

2008-02-15T14:02:00.002-05:00

RECIPE # 45

Babka

INGREDIENTS:

1 1/4 cups butter or margarine, softened

2 cups milk1 cake yeast

1/2 cup warm water (110 degrees F)

5 eggs

4 egg yolks

1 cup white sugar

1 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon orange flavored liqueur, optional

grated zest of 2 oranges

grated zest of 1 lemon9 − 10 cups all−purpose flour

1−1/2 cups currants

1−1/2 cups raisins

1−1/2 cups golden raisins

1 cup chopped slivered almonds

1/2 cup packed brown sugar1 teaspoon ground cinnamon1 cup all−purpose flour

DIRECTIONS:

Place yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes. In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm. In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add sugar and salt, and continue to beat until mixture is thick and pale. Add vanilla, orange−flavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups flour gradually. Add milk mixture alternately with remaining 4 cups flour while beating on medium speed. Add up to an additional 1 cup flour if the dough is sticky. Mix in currants, raisins, golden raisins, and almonds.

Transfer dough to a clean large bowl. Knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes. Transfer dough to a large buttered bowl, and turn to coat. Cover with plastic wrap. Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours. Punch the dough down, re−cover the bowl, and allow torise again.

Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour,

Babka

Authentic Mexican Tortillas

2008-01-31T15:13:00.002-05:00

RECIPE # 44

Authentic Mexican Tortillas

INGREDIENTS:

3 cups all−purpose flour

2 teaspoons baking powder

2 teaspoons salt

3/4 cup shortening

3/4 cup hot water

DIRECTIONS:

Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.

Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side.

Authentic Mexican Tortillas

BAKING N BREADS

2008-01-31T14:56:00.001-05:00

Baking and Breads

− For great baking results, keep an oven thermometer in the oven and use it. Oven temperatures regularly vary up to 75 degrees, so this can be a crucial factor.

− For a low fat/low calorie dessert, make sandwiches out of graham crackers and non or low fat frozen yogurt. Prepare a platter in advance, hide them in the freezer and surprise the family ... they'll never know it's healthy!

− Dip a new broom in hot salt water before using. This will toughen the bristles and make it last longer.

− Create your own colored sugar by placing granulated sugar in a plastic bag. Add a few drops of your favorite food coloring and shake to blend. Pour out into a plate and let dry, then use.

− Use greased muffin tins as molds when baking stuffed peppers.

− When baking and you need to "cut in" the butter, an easy way is to keep the sticks of butter in the freezer. When needed,use a cheese grater to grate the butter into fine pieces.

− Try using raw spaghetti instead of toothpicks when securing stuffed chicken breasts and

meats. It works great and it's edible!

− To get snowy white potatoes, add a teaspoon of vinegar or fresh lemon juice to the boiling water

− Making noodles is easy by adding an egg to a package of pie crust mix. Mix; roll out, cut, and let dry.

− For a different flavor and less fat, use chicken stock instead of butter or milk when whipping up mashed potatoes.

BAKING N BREADS

Triple Cheese Macaroni

2008-01-22T12:27:00.001-05:00

RECIPE # 43

Triple Cheese Macaroni

INGREDIENTS:

8 ounces elbow macaroni

2 eggs

3/4 cup whole milk

1/2 cup half and half

1/2 cup heavy cream

1/2 teaspoon chopped parsley

1/4 teaspoon sugarPinch cayenne pepper

3/4 teaspoon sea salt

1/2 tablespoon ranch seasoning

10 ounces sharp cheddar cheese, grated

5 ounces Monterey Jack cheese, grated

5 ounces Parmesan cheese, grated

DIRECTIONS:

Preheat the oven to 350F. Cook the macaroni according to package directions, drain and set aside. In a large mixing bowl, beat the eggs. Add the milk, half and half, cream, parsley, sugar, cayenne, salt and ranch seasoning and mix until well blended. Add the macaroni, cheddar, Monterey Jack and Parmesan cheeses and mix until fully incorporated. Pour into a large baking dish. Cover the dish with plastic wrap, then cover with aluminum foil and bake for 30 to 35 minutes.

Triple Cheese Macaroni

Rigatoni Ala Vodka

2008-01-22T12:24:00.001-05:00

RECIPE # 42

Rigatoni Ala Vodka

INGREDIENTS:

2 lbs. rigatoni

24 oz. canned tomato sauce (plain)

2 tablespoons olive oil

2 cloves fresh garlic, minced

1/2 teaspoon cracked red pepper

1 tablespoon salt

1/2 teaspoon black pepper

1 teaspoon dried basil

1/2 quart heavy cream

1-1/2 oz. vodka

1 oz. grated Romano Cheese

1 oz. bacon bits

1/2 oz. Italian parsley, chopped

DIRECTIONS:

In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown. Add tomato sauce, salt, red pepper, black pepper, and basil. Cook over medium heat, stirring occasionally, until thoroughly heated. Add heavy cream and vodka. Stir to mix and cook for a few minutes. Boil rigatoni according to package instructions (do not overcook). In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley. Serve immediately.

Rigatoni Ala Vodka

One Pot Tuna Pasta

2008-01-22T12:21:00.001-05:00

RECIPE # 41

One Pot Tuna Pasta

INGREDIENTS:

8 oz. elbow macaroni, uncooked

1 large can white albacore tuna packed in water, drained

1/4 chopped cup fresh parsley

2 1/2 cups water

2 chicken bouillon cubes

1/8 teaspoon pepper

1 teaspoon fresh basil

1 - 4 oz. jar pimento

1 - 9 oz. package frozen cut green beans

1 cup milk

4 oz. Cheddar cheese, grated

DIRECTIONS:

Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally. Meanwhile, dice pimento. Stir diced pimento, green beans and milk into pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender. Stir in cheese, tuna and parsley until cheese is melted. Serve immediately.

One Pot Tuna Pasta

Mexican Manicotti

2008-01-22T12:15:00.001-05:00

RECIPE # 40

Mexican Manicotti

INGREDIENTS:

1 lb. lean ground beef

1 (16 ounce) can refried beans

3 teaspoons chili powder

3 teaspoons oregano

1 (8 ounce) package manicotti shells

2 1/2 cups water

16 ounces picante sauce

16 ounces sour cream

1 cup shredded monterey jack cheese

1/4 cup sliced green onions

1/4 cup sliced ripe olives

DIRECTIONS:

In bowl, mix uncooked beef, beans, chili powder, and oregano. Spoon into uncooked manicotti shells. Place in greased 13x9 baking pan. Mix water and sauce, pour over manicotti. Cover and refrigerate 8 hours. Remove from refrigerator 30 minutes before baking. Cover and bake at 350F for 1 hour. Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives. Bake for 8 minutes more.

Mexican Manicotti

Manicotti Alla Romana

2008-01-16T23:47:00.001-05:00

RECIPE # 39

Manicotti Alla Romana

INGREDIENTS:

2 tablespoons olive oil

1/2 cup chopped onion

6 cloves garlic, finely chopped

1 pound ground beef

1 tablespoon salt, or to taste

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (12 ounce) package manicotti shells

2 cups ricotta cheese2 eggs, beaten

3 cups spaghetti sauce, divided
2 tablespoons butter

2 tablespoons all-purpose flour

2 tablespoons chicken bouillon granules

2 cups half-and-half

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh basil

1/2 cup grated Parmesan cheese

DIRECTIONS:

Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool. Cook spinach according to package directions.

Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half ofthe time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking. Preheat oven to 350F.

Prepare the white sauce by melting thebutter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

Manicotti Alla Romana

Linguini With Clam Sauce

2008-01-16T23:42:00.001-05:00

RECIPE # 38

Linguini With Clam Sauce

INGREDIENTS:

1 (16 ounce) package dry linguini

1 onion, chopped6 cloves garlic, chopped

3 tablespoons olive oil

4 (6.5 ounce) cans minced clams

1/2 cup buttersalt and pepper to taste

2 tablespoons dry white wine

DIRECTIONS:

Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well. In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice. Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened. Spoon the clam sauce over the linguini and serve.

Linguini With Clam Sauce

Ham And Asparagus Fettuccine

2008-01-08T11:21:00.001-05:00

RECIPE # 37

Ham And Asparagus Fettuccine

INGREDIENTS:

12 ounces dry fettuccini noodles

8 ounces fresh asparagus, trimmed and cut into 2 inch pieces

1/2 cup butter2 cups heavy cream

3/4 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 pinch cayenne pepper

1/2 pound cooked ham, diced

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through. Toss pasta and asparagus with sauce and serve immediately.

Ham And Asparagus Fettuccine

Greek−Style Penne

2008-01-08T11:10:00.001-05:00

RECIPE # 36

Greek−Style Penne

INGREDIENTS:

2 pounds tomatoes, halved, seeded, chopped1 cup chopped green onions (white and pale green parts only)7 ounces feta cheese, crumbled6 tablespoons chopped fresh parsley1/4 cup chopped fresh dill1/4 cup extra−virgin olive oil12 ounces penne pasta

DIRECTIONS:

Mix first 6 ingredients in large bowl. Set tomato mixture aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.

Greek−Style Penne

Fettuccine Alfredo

2008-01-03T12:28:00.001-05:00

RECIPE # 35

Fettuccine Alfredo

INGREDIENTS:

8 oz. cream cheese, cut in bits

3/4 cup Parmesan cheese, grated

1/2 cup butter or margarine

1/2 cup milk

8 oz. fettuccine, cooked and drained

DIRECTIONS:

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers can be frozen.

Fettuccine Alfredo

Dijon Chicken Pasta

2007-12-27T13:24:00.001-05:00

RECIPE # 34

Dijon Chicken Pasta

INGREDIENTS:

Dijon Pasta Sauce:

1 clove garlic, pressed

1/2 teaspoon olive oil

1 cup strained fat-free yogurt*

2 tablespoons cornstarch

1 cup evaporated skim milk

1/4 cup fat-free milk

2 teaspoons Grey Poupon Dijon mustard

2 tablespoons grated Parmesan cheese

1/4 teaspoon salt

dash ground black pepper

1-1/2 tablespoons fresh parsley, chopped

* make the strained yogurt by pouring a large container of plain yogurt into a coffee filter placed in a metal steamer basked or strainer. Overnight, the liquid whey will drain from the yogurt, leaving a thick, cheese like substance in the strainer. Measure this thick stuff for the recipe and toss out the liquid.

INGREDIENTS:

Chicken Spice Blend:

2 teaspoons salt

1 teaspoon paprika

fat-free butter-flavored spread or spray

4 skinless chicken breast fillets

1/2 teaspoon dried thyme

dash or two ground black pepper

1 pound package penne pasta

3 to 4 quarts water

Garnish:

1 small tomato, diced

fresh parsley, chopped

DIRECTIONS:

Preheat barbecue or stovetop grill to medium/high heat. Prepare pasta sauce by first saut ing the pressed garlic in the olive oil in a medium saucepan. Saute only for a minute or two over medium heat. Do no let the garlic brown or it will become bitter. Remove pan from heat. Combine strained yogurt with cornstarch in a medium bowl. Add evaporated milk, fat-free milk, and mustard, and mix. Pour mixture into saucepan and place it back over heat. Add Paremsan cheese, salt and pepper, and stir. When sauce thickens, add parsley and turn heat to low, stirring often. As sauce cooks, prepare the Dijon Chicken Pasta

Dijon Chicken Pasta

Coq Au Vin Pasta

2007-12-25T12:34:00.002-05:00

RECIPE # 33

Coq Au Vin Pasta

INGREDIENTS:

2 lbs. pasta, any kind

1-1/2 lbs. ground turkey

1 cup butter

1 cup of flour

1/2 cup parsley

8 slices of cooked bacon, chopped

1/2 cup Brandy

12 whole mushrooms

6 green onions, diced

1 bay leaf

2 garlic cloves, minced

2 cups white wine

1 tsp. thyme

Salt & Pepper

DIRECTIONS:

In medium bowl mix together turkey, salt and pepper and shape into meatballs. Coat with flour. In large fry pan, heat butter and place all themeatballs (if they fit) into fry pan and brown. When meat is totally cookedremove from heat. Repeat with remaining meatballs. Add in the brandy,parsley, bacon, mushrooms, onions, bay leaf, garlic, wine and thyme. Simmerfor 20 minutes. Meanwhile, cook pasta according to package directions.Return meatballs to frying pan and cook until warmed through. Serve overpasta with a baby greens salad and vinagrette.

Coq Au Vin Pasta

Cavatini

2007-12-21T11:24:00.002-05:00

RECIPE # 32

Cavatini

INGREDIENTS:

1 large green pepper, diced

1 large onion, diced

2 oz. (1/2 stick) margarine

1 teas. garlic powder

1 lb. assorted pasta (wheels, shells, spirals, ziti)

1/2 lb. pepperoni − sliced thin − then cut in half

8 oz. mozarella cheese (shredded)

1/2 lb. hamburger (browned)

1/2 lb. italian sausage (browned)

1 − 16 oz. jar meat flavored Prego sauce

DIRECTIONS:

Melt margarine over medium high heat in a skillet. Add onions, peppers, and garlic powder. Saute for about 4 minutes. Meanwhile, cook pasta according to box directions. Heat sauce and combine with cooked hamburger and cooked sausage. Use cooking spray to lightly grease an 11 X 13 casserole dish. Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables, 1/2 of the pepperoni, and 1/2 sauce. Repeat another layer. Spread mozzarella cheese over top. Bake at 350F for about 45 minutes or until cheese is melted.

Cavatini

Capellini Primavera

2007-12-17T12:01:00.001-05:00

RECIPE # 31

Capellini Primavera

INGREDIENTS:

1/2 cup (1 stick) butter

1-1/2 cups chopped onions

3/4 cup julienne-cut carrots (1/8-by-1/8-by-1 1/2-inch)

5 cups (12 ounces) broccoli florets, cut into 1-inch pieces

3 cups (about 8 ounces) sliced mushrooms

1 1/4 cups thinly sliced yellow squash (cut squash in halflengthwise before slicing)

1 teaspoon minced garlic

1-1/2 cups water
1 tablespoon beef bouillon granules (or vegetable broth)

1/4 cup sun-dried tomatoes, oil-packed, minced

1 1/4 cups crushed tomatoes in puree

1 tablespoon finely chopped fresh parsley

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

1/8 teaspoon crushed red pepper flakes
1 pound fresh angel-hair pasta

1/2 cup grated Parmesan cheese

DIRECTIONS:

Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Saute 2 minutes. Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended. Serve over cooked angel hair pasta. Top with Parmesan cheese. Makes 4 to 6 generous servings.

Capellini Primavera

PASTA

2007-12-13T02:41:00.000-05:00

PASTA

Pasta

- Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.

- Do not use metal bowls when mixing salads.Use wooden, glass or china.

- Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

- To keep potatoes from budding, place an apple in the bag with the potatoes.

- Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

- If you have a problem opening jars: Try using latex dishwashing gloves. They give a no-slip grip that makes opening jars easy.

- Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich instead of tomatoes. Use mustard instead of mayo to cut the fat and add a tang.

- Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.

Steak Sauce With A Kick: Deglaze your frying pan (after searing your New York steaks) with brandy. Add two tablespoons of butter, a little white wine and a splash of Grand Marnier. Serve over steaks - you'll never use steak sauce again.

PASTA

Toad−In−The−Hole Recipe.

2007-12-02T14:06:00.002-05:00

RECIPE # 30

Toad−In−The−Hole Recipe.

INGREDIENTS:

8 ounces pork sausage breakfast links (about 16 sausages)

1 tablespoon vegetable oil

1 1/4 cups milk

4 large eggs

Scant 1/2 teaspoon salt

1−1/2 cups all−purpose flour.

DIRECTIONS:

1. Heat oven to 450F. Place sausages in a baking dish about 9 inches square by 3 inches deep. Rub sausages with oil, and oil
bottom and sides of pan as well. Bake until lightly browned, about 15 minutes.

2. Meanwhile, whisk together milk, eggs and salt in a mixing bowl, and set aside. When sausages are nearly ready, add flour
to milk mixture and mix until smooth.

3. Transfer sausages to a plate and set aside. Pour just enough batter into hot pan to cover the bottom. Return to oven and
bake until batter is set, about 5 minutes. Arrange sausages evenly across top of batter, and quickly pour in rest of batter.

4. Return pan to oven and bake until batter billows up around sausages and has a crusty top, about 25 minutes. Cut into
squares and serve immediately, because the crust will sink as it cools.

Toad−In−The−Hole Recipe.

Pork Tenderloin With Bernaise Sauce Recipe.

2007-11-28T11:57:00.001-05:00

RECIPE # 29

Pork Tenderloin With Bernaise Sauce Recipe.

INGREDIENTS:

1 pound pork tenderloin

1 tablespoon vegetable oil

1 tablespoon butter or margarine

Freshly ground pepper

1/4 cup water
1/4 cup red wine

Bernaise Sauce:

1/2 teaspoon tarragon leaves, dry

1/2 teaspoon shallot, minced

2 teaspoons red wine vinegar

1/4 cup white wine

4 Egg yolks, large

4 teaspoons water

2 teaspoons fresh lemon juice

1/8 teaspoon hot pepper sauce

8 oz. butter, unsalted, melted and separated

salt and pepper, to taste

DIRECTIONS:

Combine oil and 1 tablespoon butter in a heavy skillet over medium heat; stirring to mix as butter melts. Add tenderloin and cook until brown on all sides, turning occasionally. Sprinkle with freshly ground pepper. Add water and red wine to skillet. Cover tightly and cook over low heat for 12−15 minutes or until done. Set aside and keep warm.

Prepare tarragon reduction by placing tarragon leaves, shallot, red wine vinegar and white wine in a saucepan. Bring to a simmer over medium heat. Reduce heat and continue to simmer until "sec" or dry. Remove from heat and reserve. Melt butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water. Add egg yolks, water and lemon juice,whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated. Whisk in tarragon reduction and hot pepper sauce. Season with salt and fresh ground black pepper. Serve on the side with sliced pork tenderloin.

Pork Tenderloin With Bernaise Sauce Recipe.

Leg Of Lamb With Lemon−Mint Sauce Recipe.

2007-11-27T23:04:00.002-05:00

RECIPE # 28

Leg Of Lamb With Lemon−Mint Sauce Recipe.

INGREDIENTS:

1 bone−in lamb leg (about 5 lb.)

14 cloves garlic

2 tablespoons each − dried oregano and rosemary

1/3 cup olive oil

1 cup red wine grated lemon zest

1 cup fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS:

Dry lamb well. Finely chop 8 cloves garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb. Stir in 4 teaspoons each of oregano and rosemary, 1/4 cup of oil, wine, zest and lemon juice. Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight. Crush remaining 6 cloves of garlic and stir together with remaining 2 teaspoons each oregano and rosemary. Remove lamb from marinade and pierce in several places with the tip of a sharp knife. Rub garlic−herb mixture over lamb, pressing into incisions. Coat with remaining oil and sprinkle with salt and pepper. Place on a rack in a shallow roasting pan. Roast, uncovered, in 375F oven for 1 hour and 45 minutes or until thermometer registers an internal temperature of 130F. Cover loosely with foil and let rest for 10 minutes before carving.

Lemon−Mint Sauce:

INGREDIENTS:

1/4 cup water

2 tablespoons granulated sugar

1/4 cup minced fresh mint leaves

1 teaspoon grated lemon zest

1/4 cup fresh lemon juice

DIRECTIONS:

In small saucepan, bring water and sugar to a boil, stirring until sugar is dissolved. Remove from heat; stir in mint, lemon zest and lemon juice. Cover and let stand for 30 minutes at room temperature before serving.

Leg Of Lamb With Lemon−Mint Sauce Recipe.

Lamb Stew Recipe.

2007-11-20T11:55:00.001-05:00

RECIPE # 27

Lamb Stew Recipe.

INGREDIENTS:

1−1/2 pounds thickly sliced bacon, diced

6 pounds boneless lamb shoulder, cut into 2 inch pieces

1/2 teaspoon ground black pepper

1/2 cup all−purpose flour

1/2 teaspoon salt

3 cloves garlic, minced

1 large onion, chopped

1/2 cup water

4 cups beef stock

2 teaspoons white sugar

4 cups diced carrots

2 large onions, cut into bite−size pieces

3 potatoes

1 teaspoon dried thyme

2 bay leaves

1 cup white wine

DIRECTIONS:

Saute bacon in large frying pan, reserve fat and bacon. Put lamb, salt, pepper and flour in large mixing bowl−toss to coat meat evenly. Brown meat in frying pan with bacon fat. Put meat into stock pot−leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic−onion mixture to the stock pot with bacon pieces, beef stock andsugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables are tender.

Lamb Stew Recipe.

Honey Glazed Ham Recipe.

2007-11-20T11:50:00.001-05:00

RECIPE # 26

Honey Glazed Ham Recipe.

INGREDIENTS:

5 pounds ready−to−eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

DIRECTIONS:

Score ham, and stud with the whole cloves. Place ham in foil lined pan. In
the top half of a double boiler, heat the corn syrup, honey and butter. Keep
glaze warm while baking ham. Brush glaze over ham, and bake at 325F for 1
hour and 15 minutes in a preheated oven. Baste ham every 10 to 15 minutes
with the honey glaze. During the last 4 to 5 minutes of baking, turn on
broiler to caramelize the glaze. Remove from oven, and let sit a few minutes
before serving.

Honey Glazed Ham Recipe.

Honey Barbeque Riblets Recipe.

2007-11-20T11:27:00.001-05:00

RECIPE # 25

Honey Barbeque Riblets Recipe.

INGREDIENTS:

Barbeque Sauce: 1 cup ketchup

1/4 cup water

1/2 cup honey

1/2 cup corn syrup

1/4 cup apple cider vinegar

2 teaspoons garlic powder

1 teaspoon onion powder

2 tablespoons molasses

2 teaspoons dry mustard

1 teaspoon chili powder

1/4 teaspoon liquid smoke flavor

DIRECTIONS:

Combine all ingredients in saucepan and simmer for 20 minutes.
Riblet (Rib)

Preparation:

For rib tips ("riblets") and full racks, first season ribs with salt, pepper and garlic to taste. Then, sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155F internal temperature). Place ribs on rack in deep pan/roaster. Cover bottom of pan with mixture of water and liquid smoke flavoring (4:1 ratio of water to liquid smoke) without mixture touching the ribs (it will make them bitter). Seal tightly with two layers of foil wrap to cover. Slowcook in 275F oven until meat is tender. Time varies with how many ribs are being cooked, pan used and your oven temperature. Plan on anywhere from two to five hours, but check to be sure. The slower, the better for this process. Just make sure an internal food temperature of 155F is maintained. When ribs are fully cooked and tender, remove from oven and finish off on grill/broiler until marrow in the bone tips "sizzles." Brush with Honey Barbeque Sauce just before removing for service.

Honey Barbeque Riblets Recipe.

Homemade Breakfast Sausage Recipe.

2007-11-20T00:15:00.001-05:00

RECIPE # 24

Homemade Breakfast Sausage Recipe.

INGREDIENTS:

Sage Sausage:

16 ounces ground pork

1 teaspoon salt

1/2 teaspoon dried parsley

1/4 teaspoon rubbed sage

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon crushed red pepper

1/4 teaspoon coriander

1/4 teaspoon MSG (Accent)

Hot Sausage:

16 ounces ground pork

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/4 teaspoon rubbed sage

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

1/4 teaspoon coriander

1/4 teaspoon MSG (Accent)

Maple Sausage:

16 ounces ground pork

3 tablespoons maple flavored syrup

1 teaspoon salt

1/2 teaspoon MSG (Accent)

1/4 teaspoon coriander

DIRECTIONS:

Combine all ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until brown. Each recipe makes 1 pound of sausage.

Homemade Breakfast Sausage Recipe.

Ham Wraps Recipe.

2007-11-17T12:10:00.001-05:00

RECIPE # 23

Ham Wraps Recipe.

INGREDIENTS:

1 package large flour tortillas

16 ozs. cream cheese, softened

1/3 cup mayonnaise

2 tablespoons chopped green onions

1/4 cup chopped black olives

2 packages sliced cooked ham

DIRECTIONS:

Combine cream cheese, mayonnaise, green onions and olives. Spread a thinlayer of cream cheese mixture on top side of each tortilla. Arrange hamslices over cheese. Tightly roll up each toritlla; wrap individually inplastic wrap. Refrigerate for 3 hours to overnight before serving.

Ham Wraps Recipe.

Ham With Apple Mustard Glaze Recipe.

2007-11-15T23:01:00.001-05:00

RECIPE # 22

Ham With Apple Mustard Glaze Recipe.

INGREDIENTS:

12− to 14−pound shankless skinless smoked−cured ham

whole cloves for studding ham

1/2 cup apple jelly

2 tablespoons Dijon mustard

DIRECTIONS:

Accompaniments:assorted relishes such as pickled watermelon rind and pickled bell peppers brandied fruits
Preheat oven to 350F. Score top of ham into diamonds and stud center of each diamond with a clove. On a rack in a roasting pan bake ham in middle of oven1 1/2 hours. In a small saucepan heat jelly over moderate heat, stirring, until melted and smooth. Remove saucepan from heat and stir in mustard. Spread glaze evenly on top of baked ham and bake 35 minutes more. Transferham to a platter and let stand 15 minutes. Serve ham with relishes andbrandied fruits.

Ham With Apple Mustard Glaze Recipe.

Ham And Egg Casserole Recipe.

2007-11-13T14:15:00.001-05:00

RECIPE # 21

Ham And Egg Casserole Recipe.

INGREDIENTS:

1/3 cup diced cooked ham (smoked or country cured) Sourdough bread

4 − 5 eggs, beaten

1/4 cup evaporated milk

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded mild Cheddar cheese

DIRECTIONS:

Spray casserole dish with a non−stick cooking spray. Trim crusts from bread,cut slices and place bread on the bottom of casserole dish. Beat eggs, addsalt, pepper, evaporated milk and mix well. Pour egg mixture over bread.Sprinkle diced ham over egg mixture and cover. Place casserole inrefrigerator overnight or for at least five hours. Remove casserole from therefrigerator, sprinkle cheese on top of eggs. Place casserole in a preheated375F oven for 20 − 22 minutes depending on the depth of the casserole dish.

Ham And Egg Casserole recipe.