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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard). 

APPLETS

ARROZ BRASILEIRO

BISMARCK SALAD

BOSTON BUTT

CASHEW CRUNCH COOKIES

CHICKEN & NOODLE CREAMY CASSEROLE

CHICKEN CASSEROLE

CHICKEN DIVINE

CHICKEN PAPRIKAS

CLASSIC CHEF SALAD

COLBY CORN CHOWDER

CORNBREAD (FOR WHITE CHILI)

COTLETS

COUNTRY PASTA WITH CHEESE

CRANBERRY CHUTNEY

CRANBERRY ORANGE SAUCE

EMPANADAS

GENERAL TSO'S CHICKEN WITH ORANGE

GRAHAM CRACKER DATE NUT ROLL

GRANOLAS (SEVERAL)

HAM STEAK WITH LEMON

HAMBURGER GRAVY ON TOAST

SOME BREAKFAST IDEAS

HONEYMOONERS CASSEROLE

ITALIAN WEDDING SOUP

LAMINGTONS

LATIN ROASTED POTATOES

LEEK SALAD

LIGHT CREAM OF BROCCOLI SOUP

MACARONI AND CHEESE slow cooker

MARINATED ROAST

MEXICAN CORN AND EGGS

OLD TIME BEEF STEW

ORIGINAL PECAN PRALINES

PEACH COBBLER slow cooker

PEANUT BUTTER CHOCOLATE CHEESE FUDGE

PEANUT BUTTER SWIRL BARS

POLLO CON MANGO

PORK COPS AND SPANISH RICE

POUND CAKE

RASPBERRY PRINCESS CAKE

RASPBERRY WHITE CHOCOLATE MOUSSE CAKE

ROCKY ROAD RICE PUDDING

SANCOCHO PORK STEW

SAVANNAH RED RICE

SHRIMP SALAD

SPICY BEEF ROAST (slow cooker)

SPICY FRANKS (slow cooker)

STUFFED GREEN PEPPERS (slow cooker)

SUN DRIED TOMATO & HAM BISCUITS

SWEET POTATO PIE I

SWEET POTATO PIE II

TAFFY APPLE PIZZA

TIRAMISU

TORTILLA SOUP slow cooker

TRIPLE CHOC, AND VANILLA CHEESECAKE

TUNA BISCUIT RING

TUTU A MINEIRA COM COUVE

WEDDING CAKE

WHITE BEAN SOUP

WHITE BEAN CHILI I

WHITE CHILI II

WHITE CHILI III (slow cooker)

WHITE CHILI IV

WHITE CHILI V

WHITE CHILI VI

WHITE CHILI VII

APPLETS I      Back to Top

2 cups grated apples

4 cups sugar

4 envelopes plain gelatin,

softened in 10 tablespoons cold water

2 teaspoons vanilla extract

2 teaspoons orange extract

2 teaspoons almond extract

1-1/2 cups broken walnuts

Boil apples and sugar over low heat, 20-25 minutes. Add gelatin and water,

vanilla, orange, almond and nuts. Pour into a 9x13 inch pan and cool. Turn

out onto wax paper when thoroughly cooled. Cut into squares and roll in

powdered sugar.

APPLETS II      Back to Top

2-1/2 cups applesauce

4 envelopes gelatin

4 cups sugar

grated lemon rind or

1 teaspoon lemon juice

1 cups walnuts

Stir gelatin into cold sauce. Add sugar and lemon: boil 20 minutes. Add

nuts and vanilla. Pour into 9x13 inch pan. Next day, cut into small squares

and coat with powdered sugar.

ARROZ BRASILEIRO      Back to Top

(Brazilian rice), serves 4

2 cups long-grain rice

1 clove garlic, pressed or minced

1/2 onion, minced (optional)

1 tablespoon olive oil

4 cups water

1 1/2 teaspoons salt

Wash and drain rice. Saute garlic and onion (if desired) in olive oil over medium-low heat, being careful not to burn garlic. Add rice and stir; saute 2-3 more minutes so that it dries off a bit. Add water and salt; set timer for 20 minutes. Taste water; it should be pleasantly salty, like broth. Bring to boil and cook uncovered until water reaches level of top of rice. Reduce heat to low, cover and cook until timer goes off, about 10 more minutes. Remove from heat and let stand, covered, until rest of the meal is ready.

BISMARCK SALAD      Back to Top

Serves 4

Ingredients:

1 stalk Celery, finely chopped

1 head Lettuce heart, shredded

2 medium Carrots, grated

4-6 oz. Pickled Herring

1/3 cup French Dressing, homemade recipe follows

2 Tbs. Chili Sauce

Place the chopped celery, shredded lettuce, grated carrots,

and pickled herring in a salad bowl. Pour on the French

salad dressing and chili sauce. Toss to combine, and serve

immediately - with a bit of toast and cheese, if so desired.

Kitchen Staff Tip: To prepare a tasty French Dressing,

simply combine 1 cup olive oil, 1/3 cup chili sauce, 1/3 cup

dark brown sugar, 1 teaspoon paprika, 1/3 cup tarragon

vinegar, the juice of 1 lemon, and 1/3 cup chopped onion in

a blender. Pulse to blend, then season with salt and freshly

ground black pepper to taste. Pour the dressing into a bottle

and refrigerate for 1 hour prior to serving.

BOSTON BUTT      Back to Top

One 3- to 4-pound Boston butt

1/3 cup or more Lea & Perrins Worcestershire sauce

1/3 cup or more light brown sugar

Place meat in slow cooker. Saturate with Worcestershire sauce. Sprinkle all over with brown sugar. Cover and cook on high setting for 4 hours, then reduce to low and continue cooking for the rest of the day. (Or cook entirely on low setting for about 8 hours.)

CASHEW CRUNCH COOKIES      Back to Top

1 cup butter or margarine, softened

3/4 cup firmly packed light brown sugar

1/2 cup sugar

1 egg

1 tsp vanilla extract

2-1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp cream of tartar

1-1/2 cups finely chopped cashews

Beat butter at medium speed of an electric mixer; gradually add sugars,

mixing well. Add egg and vanilla; beat well. Combine flour, soda, and cream

of tartar; gradually add to creamed mixture, mixing after each addition.

Stir in cashews. Drop cookie dough by rounded teaspoonfuls onto lightly

greased cookie sheets, and bake at 350 degrees F. for 10 to 12 minutes or

until lightly browned. Yield: about 7 dozen.

CHICKEN & NOODLE CREAMY CASSEROLE      Back to Top

1 pound skinless boneless chicken breast halves

1 1/2 cups (about) water

2 large garlic cloves, minced

1 bay leaf

1/3 cup all purpose flour

2 tablespoons cornstarch

2 cups low-fat (1%) milk

1 teaspoon dried tarragon

1 teaspoon salt

1/8 teaspoon ground nutmeg

1/4 cup dry white wine

1 10-ounce package frozen spinach, thawed, squeezed dry

8 ounces spinach fettuccine

8 ounces mushrooms, sliced

1 1/2 teaspoons olive oil

3/4 cup coarse breadcrumbs

1/4 cup freshly grated Parmesan cheese

Combine chicken, 1 cup water, garlic and bay leaf in large

saucepan. Cover and simmer just until chicken is cooked

through, turning once, about 15 minutes. Transfer chicken to

plate; cool. Shred chicken. Pour cooking liquid into measuring

cup, adding more water to measure 1 cup if necessary. Reserve

cooking liquid. Whisk flour and cornstarch in heavy large

saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup

milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking

liquid. Stir over medium heat until mixture thickens and boils,

about 5 minutes. Add wine; stir until mixture is very thick,

about 2 minutes longer. Remove from heat. Stir in shredded

chicken and spinach. (Can be made 1 day ahead. Cover and chill.

Reheat over medium-low heat, stirring frequently, before

continuing.) Preheat oven to 400 degrees. Oil 11 x 7 x 2-inch

glass baking dish. Cook fettuccine in large pot of boiling

salted water until just tender but still firm to bite. Drain.

Return to pot. Add mushrooms and chicken mixture; toss. Season

with salt and pepper. Transfer to prepared baking dish. Heat

oil in small nonstick skillet over medium-high heat. Add

breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until

casserole bubbles and breadcrumbs are golden, about 20 minutes.

Let stand 10 minutes. Sprinkle with Parmesan and serve.

CHICKEN CASSEROLE      Back to Top

1 chicken, cooked, cut up

2 cans cream of chicken soup (I have also used cream of celery or cream of

mushroom)

16 ounces sour cream

large box stuffing mix

Place chicken in bottom of 13x9-inch baking pan. In medium bowl, combine

soup and sour cream. Pour over chicken and spread evenly. Prepare

stuffing according to package directions. Spoon stuffing over soup mixture

in pan. Place casserole in oven that has been preheated to 350 degrees;

bake 30 minutes.

I'm using my leftover turkey and stuffing this year. You can also add

vegetables, use gravy instead of soup & sour cream, and use mashed potatoes

instead of stuffing.

CHICKEN DIVINE      Back to Top

2 (10 oz. pkg. frozen broccoli

1 chicken (cooked & boned)

2 cans cream of chicken soup

1 Tbsp. melted butter

1 c. mayonnaise***

1 tsp. lemon juice

1/2 c. shredded sharp or medium cheddar cheese

1 tsp. curry powder

1/2 c. soft bread cubes (browned)

Cook broccoli as directed. Drain and arrange in large baking dish or 9 x

13 pan. Place chicken on top. Combine soup, mayonnaise, lemon juice and

curry powder. Pour over chicken and broccoli. Combine butter and browned

bread cubes and put on top of everything. Sprinkle shredded cheese on top

and bake until heated through.

CHICKEN PAPRIKAS      Back to Top

3 chicken breast halves (bone-in)

3 chicken thighs

3 chicken legs

Salt, pepper

2 tablespoons sweet Hungarian paprika

1 onion, sliced

2 cups chicken broth

1/2 cup sour cream

Wash chicken pieces and trim off excess skin. Rub all over with salt, pepper and paprika. Place in crockery cooker. Scatter onion over chicken. Pour in chicken broth. Cover tightly and cook on high setting for 30 minutes. Turn to low setting and continue cooking for 6 to 7 hours, or until chicken is tender. Just before serving, stir in sour cream. Makes 6 servings.

CLASSIC CHEF'S SALAD      Back to Top

Serves 4 generously

1 head Lettuce

1 head Romaine

1 head Chicory

1 head Escarole

4 small Tomatoes, quartered

6 oz. cooked Chicken, white meat only

6 oz. baked Ham

6 oz. Swiss Cheese

6 oz. Cheddar Cheese

French or Russian Salad Dressing

8 sprigs Water Cress

Coarsely tear up the head lettuce, romaine, chicory, and

escarole. Place the greens in a large serving bowl as you tear.

Place the tomato quarters on top of the greens.

Cut the chicken, ham, and cheeses julienne-style and place

on top of the greens. Garnish with the water cress, and serve

with French or Russian dressing.

Kitchen Staff Tip: To prepare a fat-free Russian Salad

Dressing, simply combine 1/2 cup nonfat plain yogurt, 1

cup fat-free mayonnaise, 1/2 cup low-sodium ketchup, and

2 teaspoons horseradish in a small bowl. Refrigerate for at

least 30 minutes to let the ingredients bind, and serve on

the side of your fresh Chef's Salad.

COLBY CORN CHOWDER      Back to Top

6 large potatoes, peeled & cubed

1 teaspoon salt

1 medium onion, chopped

1/4 cup butter

2 cans cream-style corn

4 strips cooked, crumbled bacon

3 cups milk

8 oz Colby cheese, cubed (don't substitute another kind of cheese,

the Colby gives it the good flavor)

Cook potatoes in salted water. Drain. Saute onion in butter. Mix into

potatoes. Stir in corn and bacon. Heat thru. Add milk and heat thru.

Add cheese, stirring until completely melted. SERVE IMMEDIATELY

CORNBREAD FOR WHITE CHILI      Back to Top

The Baldpate Inn Cornbread

1 cup Butter

1 cup Sugar

4 Eggs

2 cups Creamed Corn

1/2 cup Monterey Jack Cheese, grated

1/2 cup Medium Cheddar Cheese, grated

1 cup all-purpose White Flour

1 cup yellow Cornmeal

4 teaspoons Baking Powder

1/4 teaspoon Sale

Preheat oven to 350 degrees. Using an electric mixer, cream butter and

sugar, then add eggs one at a time. Gradually, mix in corn and cheeses.

Stir in the remaining ingredients. Spread evenly in a greased 9 x 13 cake

pan. Place in oven, close door, and IMMEDIATELY reduce oven temperature to

300 degrees. Bake one hour. Top will still seem moist-looking, not dry as

in a cake. Center should be set, not gooey. Serve warm.

COTLETS      Back to Top

1/2 C cold applesauce (or a 29 oz can of apricots, drained & blended)

2 envelopes un-flavored gelatin

3/4 C hot applesauce

2 cups white or brown sugar

2 tsp vanilla

1 cup chopped nuts

powdered sugar

Combine cold applesauce and gelatin; set 10 minutes. Combine hot applesauce

and sugar, bring to a rapid boil, then reduce heat slightly and boil gently

for 15 minutes. Remove from heat. Add vanilla and nuts. Pour into a 5 x 9

pan and refrigerate overnight. With a sharp knife dipped in hot water, cut

into squares and remove. Coat with powdered sugar and arrange on waxed

paper. Cover with more waxed paper and store in a cool place or the

refrigerator.

COUNTRY PASTA WITH CHEESE      Back to Top

2 tb Chopped onion

2 Garlic cloves, minced

1 ts Olive oil

1 c portabello or shitake mushrooms sliced

1 c Canned Italian tomatoes, (reserve liquid), chopped

5 small Black olives, sliced in half

1/8 ts Crushed red pepper

2 c Cooked penne or ziti pasta

2 ts Grated parmesan cheese

Fresh basil leaves

In a 3 quart microwavable casserole, combine onion, garlic and oil and stir to coat. Microwave on high (100%) for 1 minute. Add mushrooms and tomatoes with reserved liquid and stir to combine. Cover and microwave on high for 7 minutes, stirring once every 3 minutes. Add olives and pepper and stir thoroughly. To serve, in serving bowl

arrange pasta; top with mushroom-tomato mixture and toss to combine. Sprinkle with cheese and garnish with basil. Yield: 2 Servings

CRANBERRY CHUTNEY      Back to Top

Makes about 2 cups

Juice and zest from 1 large orange

1 1/2 cups (about 6 ounces) dried cranberries

1/2 cup dried cherries

1 cinnamon stick

1 small garlic clove, minced

1 teaspoon minced fresh ginger

1/8 cup packed brown sugar

1/8 cup aged balsamic vinegar

1/4 cup apple cider

In a large, non-reactive saucepan over medium-low heat, combine orange zest and juice, dried cranberries, dried cherries, cinnamon stick, garlic, ginger, brown sugar, balsamic vinegar and apple cider. Simmer 5-10 minutes, or until the liquid has evaporated and chutney thickens slightly. Remove and discard cinnamon stick. Cool. Store in airtight container in refrigerator.

To prepare Brie with cranberry chutney in puff pastry: Thaw one package puff pastry according to directions on package. Preheat oven to 400 degrees. Mound cranberry chutney on a 6-inch round of Brie. Neatly encase the cheese in puff pastry, sealing edges. Bake 10 to 12 minutes or until pastry is golden brown. Cool slightly before serving.

CRANBERRY-ORANGE SAUCE      Back to Top

1 (12-oz.) bag fresh cranberries

1 large orange (or 2 small)

1 to 1.5 cups sugar (varies with the ripeness of berries)

1 to 1.5 cups orange juice

1 small cinnamon stick (optional--tastes fresher without it, spicier with it)

Finely grate the zest (orange part) of the orange rind. Add to the cranberries in a saucepan, toss in cinnamon stick (if used), and squeeze the orange juice over all. Add just enough additional orange juice to become visible among the cranberries (you can add more later if you need). Pour in 1 c. sugar and simmer on low about 30 min., stirring occasionally and mashing berries a bit with the back of the spoon. When mixture has

thickened somewhat and berries have collapsed, taste for sweetness. Add sugar as you wish, remove cinnamon stick, and chill. Makes about 2 1/4 cups.

EMPANADAS      Back to Top

(fried pastries with meat filling) Serves 6

For pastry:

3 cups flour

1 teaspoon salt

10 tablespoons butter, melted and cooled to lukewarm

1/2 cup milk mixed with about 2 tablespoons hot water (more or less water, depending on what's needed to form a firm, yet workable, dough)

For filling:

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

2 tomatoes, peeled, seeded and chopped

1 pound ground beef

1/2 teaspoon salt

2 tablespoons finely chopped parsley

1 hard-boiled egg, chopped

8 green olives, chopped

Oil for frying

To prepare pastry, sift flour and salt into bowl. Add butter and milk mixture. Mix to form a smooth dough. Cut into 2 pieces. Cover and reserve.

To prepare filling, heat oil in frying pan. Add onion. Saute for about 5 minutes, or until

soft and golden, adding garlic during last minute or so. Add tomatoes, beef and salt.

Simmer 20 minutes until almost dry. Remove from heat. Add parsley, egg and olives.

Mix well. Roll out pastry on floured board to 1/8-inch thickness. Cut 12 4-inch circles

from each piece. Place 1 teaspoon filling on each circle and moisten dough around

edge with water. Fold over and seal edges well. Deep-fry in 375-degree oil for 4 to 5 minutes until golden and crisp. Remove with slotted spoon and drain on absorbent paper.

GENERAL TSO'S CHICKEN WITH ORANGE      Back to Top

3/4 lb Boneless chicken breast

2 ts Dark soy sauce

2 ts Rice wine

-or dry sherry

1 t Ginger root -- minced

1 t Cornstarch

1 t Sesame oil

1/3 c Peanut oil

2 Dried red chiles

- halve lengthwise

1 tb Orange peel -- coarse chop

1/2 ts Fine ground roasted sichuan

-peppercorns (optional)

2 ts Dark soy sauce

1/4 ts Salt

1 t Sugar

1/2 ts Sesame oil

This popular dish gets a lift from the addition of orange peel, hence its other name, Orange Peel Chicken. CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture

marinate for about 20 minutes. Heat the oil in a wok or large skillet until

it is very hot. Remove the chicken from the marinade with a slotted spoon.

Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it

and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chilis. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.

GRAHAM CRACKER DATE NUT ROLL      Back to Top

30 graham crackers (single squares)

1/2 pound miniature marshmallows

1 cup chopped dates

1 cup chopped nuts

1 cup evaporated milk

Powdered sugar

Whipped cream

Crush graham crackers to make 1 1/2 cups crumbs. Add marshmallows, dates, nuts and milk and gently mix until all crumbs are moistened. Form into a log and roll in powdered sugar. Wrap in waxed paper or plastic wrap. Chill in refrigerator for several hours. When ready to serve, cut into 10 slices and top with whipped cream.

GRANOLA (several)      Back to Top

Melt together in covered small microwave-safe bowl 1 cube butter or

margarine and 1/2 c. honey. Dump into large foil roasting pan:

6 c. old-fashioned oats

6 c. wheat flakes

1 c. unsweetened coconut

1 c. oat or miller's bran

2 c. sunflower seeds

3 c. wheat germ

1 1/2 c. sesame seeds

1 c. almonds, sliced or chunks

Pour melted margarine and honey over cereals in pan and mix in. Bake at 300

for 1 hr., stirring every 30 min. Add 1 1/2 c. raisins as soon as baked

granola is removed from oven. After granola has cooled completely, store in

tightly covered containers in pantry. Note: I often double this recipe.

Granola Bars      Back to Top

3 c. granola

1/2 c. raisins

1/3 c. wheat germ

1/3 c. brown sugar

1/4 c. butter or margarine

3 T. honey

Combine cereal, raisins and wheat germ. Put brown sugar, butter and honey

in small pan and cook over low heat, stirring occasionally, until smooth.

Cool slightly and pour over cereal mixture, mixing well. Firmly press into

foil-lined 9x13" pan. Bake at 350 for 12 min. Remove from pan and foil.

Cut into 1x3" bars. Makes 27 bars.

Northern Gold Granola Bars      Back to Top

3/4 c. melted butter or margarine

1/2 c. brown sugar

1/2 c. honey

1 t. vanilla

1/2 t. salt

4 1/2 c. Northern Gold Granola

1 c. of your favorite nuts (optional)

In a large saucepan mix butter, brown sugar, honey, vanilla and salt,

stirring over low heat until blended. Stir in granola and nuts. Turn into

well greased 15x10" baking pan; press firmly into an even layer. Bake at

400 until browned and bubbly (12-15 min.). Cool completely. Cut into bars.

For crispier bars reduce butter to 1/2 c. Makes 32 bars.

Power Bars      Back to Top

3/4 c. butter

1/3 c. brown sugar

1/4 c. flour (whole wheat should work)

1 t. vanilla

5 c. granola

Melt butter and mix with brown sugar, flour, and vanilla. Add granola and

stir very well to coat. Press into 9" square pan that has been buttered

bottom and sides, pressing flat with fingers. Bake at 375 for 15-20 min.,

until golden brown. Cool completely before cutting into 12 bars.

One-Pan Granola Bars      Back to Top

1 1/4 c. brown sugar

3/4 c. butter

4 c. quick oats

3/4 c. chopped prunes

1/2 c. sliced un-blanched almonds

1/2 c. chopped pecans OR 1 c. of the almonds or pecans

1 T. cinnamon

While heating oven to 350, put sugar and butter into a 9x13" pan and heat in

oven about 5 min., stirring occasionally, until butter melts. Stir to mix

butter and sugar, then add remaining ingredients and stir until well

blended. With fingers, press firmly into an even layer. Bake 30 to 35 min.

until golden brown. Cool on wire rack 15 min., cut into 3x1" bars. Cool

completely before removing from pan. Makes 36.

"Not" Kelloggs Nutri-Grain Cereal Bars      Back to Top

1 pkg. yellow cake mix

3/4 c. butter

2 1/2 c. quick oats

12 oz. preserves or jam

Melt butter. Combine cake mix and oats in a large bowl; stir in melted

butter until mixture is crumbly. Measure about 3 cups into greased 13x9"

pan. Press firmly to cover bottom. Combine preserves and 1 T. water, spoon

over crumb crust, spread evenly. Cover with remaining mixture. Pat firmly

to make top even. Bake at 375 for 20 min. Top should be very light brown.

Cool completely before cutting into bars. Makes 18.

Healthy Granola Bars      Back to Top

2 c. shredded coconut

1 1/2 c. rolled oats

1 1/2 c. raisins

2 c. sunflower seeds

1/2 c. sesame seeds

3/4 c. chopped peanuts

1/2 c. chopped cried fruit, like apricots

1/4 c. mini chocolate or carob chips

1/2 t. salt

1 c. honey

1 t. vanilla

1 c. peanut butter

Mix all the dry ingredients well in a large bowl. Blend honey, peanut

butter and vanilla until smooth. Add to dry ingredients. Mix with your

hands (grease hands first). Press firmly into a greased 9x13" pan. Bake at

275 until golden brown. (Recipe does not state time.) Cool on a rack. Cut

when cool.

Granola Snack Bars      Back to Top

3/4 c. chopped walnuts

3 c. quick-cooking oats

2/3 c. chopped dried fruits (a combination of apricots, apples,

raisins, etc.)

6 T. butter

1/4 c. honey

1/4 c. light brown sugar, packed

3/4 to 1 t. ground cinnamon

3/4 t. vanilla

Combine nuts, oats, and dried fruits in a large bowl. Combine butter,

honey, sugar, cinnamon and vanilla in a saucepan and bring to a boil over

medium-high heat, stirring. Reduce heat and simmer for 1 min. Stir into

oat mixture, combining well. Press firmly with the back of a spoon into a

greased foil-lined 11x7" baking pan. Bake at 350 about 15 min or until

light brown. Cool, then cut into bars.

Snack mixes:      Back to Top

Fruit Nutty Munch Mix

5 c. bite-size shredded wheat biscuits

1 c. unsalted peanuts

1/4 c. creamy peanut butter

2 T. margarine

1 T. honey

1/2 c. chopped mixed dried fruit

Stir together cereal and peanuts in a 13x9" pan. Set aside. Using a wooden

spoon, stir together peanut butter, margarine and honey in a 1 1/2 qt.

saucepan over medium-high heat. When all the ingredients have melted, about

2 to 3 min., drizzle evenly over cereal mixture and stir to coat. Bake at

350 for 10 min. stirring twice while baking. Cool mixture on wire rack

until warm to the touch, then stir in dried fruit. Store in covered

container

Trail Mix      Back to Top

1 c. unsalted, dry-roasted peanuts

1 c. unsalted sunflower seeds or pumpkin seeds

2 c. raisins

Mix all ingredients together. Makes 16 1/4 c. servings.

Savory Snack Mix      Back to Top

6 4" rice or popcorn cakes, broken into bite-size pieces

2 c. bite-size, low-salt, cheese-flavored, fish-shaped or other bite-size crackers

2 T. margarine, melted

1/2 t. chili powder

1/2 t. garlic powder

In a large plastic bag with a tight-fitting seal, combine the rice-cake

pieces and crackers. In a small bowl, stir together the melted margarine,

chili powder and garlic powder. Pour over cracker mixture, seal bag and

gently shake mixture until well-coated. Transfer to a baking sheet. Bake

at 325, uncovered, for 25 min., stirring once or twice during baking.

Spread mixture onto paper towels to cool. The mix can be stored at room

temperature in an airtight container for up to 2 weeks.

Texas Cowpoke Trail Mix      Back to Top

2 c. cereal (granola, bran squares, oat circles)

2 c. dried, chopped fruits (apricots, apples, cherries, peaches,

prunes, dates or figs or mixture)

1 1/2 c. dry-roasted peanuts

1 c. thin pretzel sticks, broken in half

2.3 c. shredded coconut (optional)

1/2 t. ground cinnamon

2 T. honey

In a large bowl, stir together all but cinnamon and honey. Mix honey and

cinnamon together in custard cup and stir into trail mix to coat. Spread

mixture on 2 foil-lined cookie sheets. Bake in a 350 oven for 10 min.

Cool, store in a tightly covered container. Makes about 7 1/2 c. Can be

sprinkled over breakfast cereal, ice cream or frozen yogurt, layer it with

pudding, or enjoy it on its own for an anytime snack.

Campers Mix      Back to Top

3 c. Spanish or Virginia peanuts

3 c. sunflower seeds

1 c. broken cashews

3 c. raisins or chopped dates

2 c. carob or chocolate chips

Roast peanuts and sunflower seeds, using 2 pans, at 250 for 1 hour, stirring

frequently. Remove from oven when golden. Cool. Add other ingredients and

mix well.

HAM STEAK WITH LEMON      Back to Top

2 slices fully cooked ham (1/2-inch thick)

1 lemon, halved

3 tbs brown sugar

2 tsp prepared mustard

Broil ham slices 5 inches from the heat for 5 minutes. Meanwhile, slice 1

lemon half; set aside. Grate peel from the other half and squeeze 1 tbs

lemon juice into a bowl. Add peel, brown sugar, and mustard to juice. Turn

ham over; brush with the lemon mixture. Top with lemon slices. Broil 3 to

4 minutes more or until ham is heated through. Yield: 2 servings.

HAMBURGER GRAVY ON TOAST      Back to Top

Serves 4

Brown one pound ground beef and drain of excess grease. Season with salt

and pepper. (If you like spicy food add a bit of chopped onion, green

onion, chopped green pepper and/or 1t. Worcestershire sauce or a beef

bouillon cube.) Cooking over medium heat, stir in about three tablespoons

flour, then add about 1 or 2 cups of milk and stir till thickened to the

desired gravy consistency. Serve over toast, biscuits or plain bread.

SOME BREAKFAST IDEAS      Back to Top

1) Crescent rolls (I buy the store brand--cheaper and still good) are great

for breakfast. Cut each triangle in half and roll around small sausages,

then bake as directed. Or, leave normal size and fill with a bit of ham and

your family's favorite cheese...or with cream cheese and jam.

2) Breakfast "pizza": Use canned pizza dough and top with your favorite

breakfast items such as ham, bacon, sausage, cheese, sliced mushrooms...it's

up to you. Top with a bit of salsa if you wish.

3) Bagels can be mini-versions of the breakfast pizza...or top with peanut

butter and jelly.

4) Cinnamon toast sticks: For breakfast-on-the-go, butter thick slices of bread

(french bread is great). Cut into sticks about 1 inch wide, then sprinkle with cinnamon and sugar. Toast in the oven for an easy finger food.

5) Muffins (store bought or homemade) can be an excellent breakfast...

especially with whole grains, oats, fruits and/or nuts for added nutrition.

Hope this helps! I also wanted to include my recipe for the easiest-ever

homemade cranberry sauce. I know it's a bit late for Thanksgiving or

Christmas...but some may still want to try it. I've never liked the canned

stuff, but I'd serve this anytime with pork or poultry!!! We even used the

leftovers to fill crescent rolls for breakfast, with a drizzle of icing on top.

HONEYMOONER'S CASSEROLE      Back to Top

1-1/2 cup frozen loose-packed hash brown potatoes

1/2 cup shredded Monterey Jack with jalapeño peppers (2 oz.)

1/2 cup diced, fully cooked Ham

1/2 cup shredded Swiss cheese (2 oz.)

2 Eggs, beaten

1/2 cup half & half Cream

Thaw potatoes. Press potatoes between paper towels to remove excess

moisture. Grease two 8 oz. Casserole dishes. Arrange potatoes evenly in

bottoms of casseroles. Bake, uncovered, at 400 degrees F for 20 minutes.

Remove from oven and let stand for 20 minutes to cool slightly. Reduce oven

to 350 degrees F. On top of potatoes in casseroles, layer cheeses. In small

mixing bowl, combine eggs and cream. Pour egg mixture over potato/cheese

mixtures. Bake, uncovered, at 350 degrees F for 25 minutes or until centers

appear set. Let stand about 5 minutes before serving. Makes 2 servings.

ITALIAN WEDDING SOUP      Back to Top

1/2 pound ground beef

2 tablespoons olive oil

Two 14-ounce cans chicken broth

1 bunch curly endive, torn into bits (about 3 cups)

1/4 cup white wine

1 egg

2 tablespoons grated Parmesan cheese plus additional for topping

Make tiny meatballs out of the ground beef, no bigger than the size of your thumbnail. Heat olive oil in a skillet over medium heat and brown the meatballs. Set aside to drain on paper towels.

Place chicken broth in a saucepan and bring to a simmer over low heat. In a separate pot, boil 4 cups of water, add the torn endive and boil for 4 minutes. Drain endive. Add endive, meatballs and wine to chicken broth and simmer for 5 minutes.

Whisk the egg with the 2 tablespoons of Parmesan cheese and very slowly drizzle into the simmering broth. The egg mixture will puff up. Serve garnished with a sprinkling of Parmesan on each serving.

LAMINGTONS      Back to Top

Serves 9

3/4 cup sugar

1/2 cup butter or margarine

2 large eggs

1 teaspoon vanilla

1/4 cup milk

1 1/2 cups all-purpose flour

1 teaspoon baking powder

2 1/2 cups sweetened, flaked coconut

For cocoa icing:

3 tablespoons butter or margarine

1/4 cup unsweetened cocoa

2 1/4 cups confectioners' sugar

1 teaspoon vanilla

1/3 cup hot water

Preheat oven to 350 degrees. Butter and dust with flour an 8-inch square pan. In large bowl, beat sugar and butter until creamy. Add eggs one at a time and beat well. Mix in vanilla and milk. Stir together flour and baking powder, then beat into egg mixture until blended.

Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let cool in pan on a rack for 10 minutes, then turn cake out onto rack and let cool completely. (Several readers suggest letting cake sit in pan overnight for best results.)

To make cocoa icing, beat butter and stir in cocoa and confectioners' sugar. Add vanilla and hot water. Beat until smooth, and use while warm.

Cut cake into 9 equal squares. Place coconut in a bowl. Dip cake pieces, one at a time, into icing, then turn in coconut to coat. Place on rack until icing is firm to touch, about 10 minutes. Serve, or store in an airtight container up to 2 days.

LATIN ROASTED POTATOES      Back to Top

Serves 4

1 tablespoon olive oil, plus more to grease pan

1 tablespoon chile powder

2 teaspoons finely chopped garlic

3/4 teaspoon salt

1/2 teaspoon pepper

1 1/2 pounds (4 medium) potatoes, cut lengthwise into 1/2-inch-thick wedges

1 medium onion, cut into 1/2-inch-thick wedges

1 1/2 cups halved cherry tomatoes

1/3 cup coarsely chopped fresh cilantro leaves

1 tablespoon fresh lime juice

4 lime wedges, optional garnish

Heat oven to 425 degrees. On lightly oiled non-stick baking sheet, combine 1 tablespoon oil, chile powder, garlic, salt and pepper. Add potatoes and onion; toss to coat evenly. Bake 25 minutes. Add tomatoes; bake 7 to 10 minutes or until potatoes are tender. Transfer vegetables to large bowl; add cilantro. Sprinkle with lime juice; toss lightly. Serve with lime wedges, if desired.

LEEK SALAD      Back to Top

Your writer got into trouble on this one. Browsing the veggie section at Safeway, I spotted the display of leeks. At that instant, a produce clerk asked if he could help me.

I said, "No thanks, I just thought I'd stop and take a leek."

Romaine Lettuce

3 Leeks

1 large Tomato

1 tsp. Sweet Basil

1 tsp. Chervil

The Heel of a Loaf of Bread, plain or flavored

1 clove Garlic, crushed

Olive Oil

Vinegar

Salt and Pepper to taste

Tear up the romaine lettuce and place it in a large bowl. Coarsely chop the white parts of the leeks and add them to the bowl with the lettuce. Cut the tomato into wedges and add them to the bowl. Sprinkle the salad mixings with the sweet basil and chervil.

To prepare a "chapon" of bread, take the heel of a loaf of bread and rub it with the crushed clove of garlic that has been dipped in salt. Dress the bread slice with olive oil, a splash of vinegar, and salt and pepper. Place the chapon, whole, on top of the salad until you're ready to serve.

To serve, tear or cut the chapon of bread into small pieces, so each portion of the salad is seasoned with the robust flavorings of the chapon.

LIGHT CREAM OF BROCCOLI SOUP      Back to Top

1 (16 oz) can ready-to-serve low-sodium, fat-free chicken broth

1/3 cup instant nonfat dry milk powder

3 tbs cornstarch

1/2 tsp dried onion flakes

1/4 tsp salt

1/4 tsp dried basil

1/4 tsp dried thyme

1/4 tsp ground black pepper

1 (10 oz) pkg frozen chopped broccoli, thawed and drained

1-1/2 cups skim milk

1/3 cup shredded reduced-fat Cheddar cheese

1 tbs butter-flavored granules

Combine first 8 ingredients in a large saucepan; bring to a boil, stirring constantly. Cook, stirring constantly, 1 minute. Add broccoli and next three ingredients; cook until cheese melts and mixture is thoroughly heated. Garnish with additional shredded cheese. 4 svg

MACARONI AND CHEESE      Back to Top

Makes 6 to 8 servings.

One 8-ounce package macaroni, cooked and drained

One 12-ounce can evaporated milk

1 1/2 cups milk

1 teaspoon salt

1 cup grated medium cheddar cheese

2 cups grated sharp cheddar cheese

1/4 cup melted butter or margarine

2 eggs, beaten

Black pepper to taste

Thinly sliced cheddar (optional)

Coat slow-cooker liner with nonstick cooking spray. Combine all the other ingredients, stirring well. Pour into cooker. Place thin slices of cheese on top, if desired. Set slow cooker on low and cook 3 1/2 hours, without stirring.

MARINATED ROAST      Back to Top

1 (5 oz) bottle soy sauce

1/2 cup red wine vinegar

1 tbs brown sugar

2 tbs lemon juice

1 tbs Worcestershire sauce

Dash of garlic powder

Dash of onion powder

1 (3 lb) boneless rump or chuck roast

Combine all ingredients, except roast; mix well. Place roast in a shallow dish; pour marinade over roast. Cover; marinate 24 hours in refrigerator, turning roast once. Bake roast in marinade at 350 degrees F. for 2 hours. Remove roast to serving platter; serve with pan drippings. Yield: 6 to 8 servings.

MEXICAN CORN AND EGGS      Back to Top

1 small Onion -- chopped

3 tablespoons Butter or Margarine

2 cups Whole Kernel Corn

1/4 cup Green Pepper -- chopped

1/4 cup Black Olives -- sliced

8 Eggs -- lightly beaten

1 cup Ham or Sausage -- cooked & cubed

3/4 cup Cheddar Cheese -- shredded

***

Tortilla chips

Salsa -- fresh or preserved

In a medium skillet, saute onion and green peppers in butter, until they are

tender. Stir in corn & olives. Add eggs, and stir over medium heat until

eggs just begin to set. Add ham or sausage and cheese, then cook until eggs

are fully cooked and cheese is melted. Pour into a medium size greased

casserole, cover and bake at 350 degrees for 15 minutes or until set. Serve

with Tortilla chips and salsa.

OLD-TIME BEEF STEW      Back to Top

It's the browning--long and lazy--that gives a stew the rich color and flavor; gentle cooking is what makes the meat tender.

1-1/2 pounds boneless beef stew meat, cut into 1-inch cubes

2 tablespoons cooking oil

4 cups water

1 large onion, sliced

2 cloves garlic, minced

2 tablespoons Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon pepper

1 bay leaf

1/8 teaspoon ground allspice

6 medium carrots, peeled and bias-sliced into 3/4-inch chunks

1 pound small white onions, peeled and halved

4 medium potatoes, cut into 1-inch chunks

1/2 cup cold water

1/4 cup all-purpose flour

Snipped parsley (optional)

In a large pot cook all the meat at once in hot oil over medium-high heat

for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess

fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon

juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to

boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally.

Stir in carrots, halved onions, and potatoes. Return to boiling; reduce

heat. Simmer, covered, for 30 minutes more or until meat and vegetables are

tender. Discard bay leaf.

In a screw-top jar shake together the 1/2 cup cold water and flour until

combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1

minute more. Season stew to taste with salt and pepper. Sprinkle each

serving with snipped parsley, if desired. Serves: 6

ORIGINAL PECAN PRALINES      Back to Top

2 cups firmly packed brown sugar

1/4 cup water

2-1/2 cups mixed pecan pieces and halves

1 tbs butter

Combine sugar and water in a 2-quart saucepan; heat to boiling, stirring

constantly. Stir in pecans; cook until mixture reaches the soft ball stage

(235 degrees F.) Remove from heat; stir in butter. Immediately drop by

tablespoonfuls onto waxed paper; let stand until firm. Yield: about 30.

PEACH COBBLER      Back to Top

1/3 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup all-purpose baking mix, such as Bisquick

2 eggs

2 teaspoons vanilla

2 teaspoons margarine OR butter, melted

1/2 can evaporated milk

3 large ripe peaches, mashed

3/4 teaspoon ground cinnamon

Lightly grease a slow cooker or spray with a nonstick cooking spray. In a large bowl, combine sugars and baking mix. Add eggs and vanilla. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into slow cooker. Cover and cook on low setting 6 to 8 hours or on high 3 to 4 hours. Serve warm. Top with vanilla ice cream, if desired. Makes 4 servings.

Slow-cooker information

Slow cookers come in many sizes, from tiny 1-quart pots all the way up to 6-quart models big enough to hold a small turkey. But there is more you can do than just cook in them:

* Some enterprising cooks use slow cookers to make bread dough rise. Plug in the slow cooker just long enough to get the ceramic liner hot. Then unplug it, oil the liner and put in your bread dough. With the cover on, you don't have to cover the dough with a cloth, and the dough rises in half the time.

* Set your slow cooker on low to keep cinnamon rolls and tamales warm.

* You can keep water hot in a slow cooker all day. When your baby is ready for a bottle, you don't have to wait for a pot of water to boil. Just put the bottle in the Crock Pot, and it is ready in a couple of minutes.

* Use it as a punch bowl for hot mulled cider.

Buying a slow cooker ...

* Choose one with a removable ceramic liner to make cleanup and serving easy.

* Pick one with a setting that automatically switches the heat from high to low after a half-hour. Most slow cookers have just two settings: low and high. Generally, food should be cooked on high power for 30 minutes to bring the food to proper cooking temperature, then switched to low power for the long haul. There's nothing wrong with cooking entirely on high. The dish will cook in half the time (with less succulence). On high, food simmers. On low, it remains just below the boiling point.

PEANUT BUTTER CHOCOLATE CHEESE FUDGE      Back to Top

Melt together:

1/2 lb butter 1/2 lb Velveeta Cheese

1/2 c. creamy peanut butter 1 4 oz. cream cheese

Mix in mixer bowl:

2 lb powered sugar 1/2 c. coca

3/4 tsp vanilla

Pour melted cheese mixture to sugar mixture along with 1 cup chopped nuts.

Pour into 9 x 13 pan.

PEANUT BUTTER SWIRL BARS      Back to Top

Preheat oven to 350ºF. In large bowl, combine:

1/2 cup crunchy peanut butter

1/3 cup softened butter

3/4 cup firmly packed brown sugar

3/4 cup granulated sugar

Beat until creamy.

Gradually beat in

2 eggs

2 tsp baking vanilla extract

In a small bowl, combine

1 cup flour

1 tsp baking powder

1/4 tsp salt

12 oz semi-sweet chocolate chips (NOT IN THE MIXTURE)

Blend into peanut butter mixture. Spread into greased 13"x9"x2" baking pan.

Sprinkle 12 oz semi-sweet chocolate chips over surface. Bake at 350ºF for 5

minutes. Remove from oven; run knife through to marbleize. Return to oven.

Bake at 350ºF for 30 minutes. Cool; cut into 2"x1" bars. Makes 4 dozen

bars.

POLLO CON MANGO      Back to Top

Mango chicken) Serves 4

1 medium onion, peeled and quartered

3 cloves garlic, peeled

2 sprigs fresh thyme or 1/2 teaspoon dried thyme

2 sprigs fresh parsley or 1/2 teaspoon dried parsley

1/2 teaspoon Worcestershire sauce

1/2 teaspoon sugar

1/2 teaspoon freshly ground pepper

Salt

1/2 cup white wine

2 ripe mangoes

2 tablespoons olive oil

1 tablespoon butter

1 2 1/2-pound chicken, quartered

Preheat oven to 400 degrees. Place onion, garlic, thyme leaves, parsley, Worcestershire sauce, sugar, pepper, 1 teaspoon salt and white wine in a blender and puree. Cut out seed of 1 mango and scoop pulp out of peel with spoon. Add mango pulp to mixture in blender. Blend until smooth.

In large, oven-proof skillet or casserole, heat olive oil and butter over high heat. Sprinkle chicken pieces with salt and brown until golden on all sides, 5-8 minutes. Drain excess fat from skillet.

Pour pureed mango sauce over chicken. Put casserole in oven and bake, uncovered, 20 minutes. After 20 minutes, peel and cube remaining mango and add mango cubes to chicken. Bake 10 minutes. Serve with white rice.

PORK COPS AND SPANISH RICE      Back to Top

1 cup uncooked rice

2 Tbsp. vegetable oil

4 pork chops, each 1 inch thick

3 cups coarsely chopped tomatoes

1 green pepper diced

1 small onion chopped

1 tsp. salt

1/4 tsp. black pepper

1/4 cup water

Saute the rice in a large skillet in oil over medium heat 3 to 5 minutes or until browned, stirring constantly. Remove the rice and set aside. Add pork chops to the skillet and brown on both sides. Combine rice tomatoes, green pepper, onion, salt and pepper; spoon over the pork chops. Add the water; cover and simmer 50 to 55 minutes or until pork chops are tender.( the juice from the tomatoes and the water is sufficient for the rice) Serves 4

POUND CAKE      Back to Top

1 cup butter ( or 1 stick margarine and 1/2 cup all vegetable shortening)

2 cups sugar

6 eggs

2 cups all purpose flour

1/2 teaspoon vanilla

1/2 teaspoon almond or lemon extract

Cream butter and add sugar gradually. Cream until light and fluffy. Add eggs, one at a time, and mix well. Add flavoring and then the flour. Do not beat too much after adding flour, just blend well. Bake in a tube pan that has been greased and dusted with flour at 325 degrees for one hour.

RASPBERRY PRINCESS CAKE      Back to Top

2 1/2 cups cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

4 oz. white chocolate, chopped

1/2 cup boiling water

1/2 cup milk

1 1/3 cups sugar

1/2 teaspoon vanilla extract

5 large eggs, separated, room temperature

Raspberry-Meringue Buttercream

1 10 oz. package frozen raspberries in syrup, thawed

1 1/4 cups sugar, divided2 tablespoons fresh lemon juice

2 tablespoons water

5 large egg whites, room temperature

1/2 teaspoon vanilla extract

1 1/2 cups unsalted butter, softened

Heat oven to 350°. Grease 2 9" round pans, line with a waxed paper circle, grease paper, lightly dust with flour. Sift together cake flour, baking powder and salt, set aside. Place white chocolate in a small bowl, add boiling water, stir until smooth. Stir in milk, set aside. Beat butter and sugar 2 minutes on medium speed until fluffy. Beat in vanilla extract then egg yolks, one at a time, beating well after each. At low speed beat in

flour mixture, in fourths, alternately with white chocolate mixture, in thirds, just until blended. In clean bowl, with clean beaters, whip egg whites until stiff peaks form, gently fold into batter. Spread batter in prepared pans, bake 25-30 minutes or until cake springs back when lightly touched in center. Cool 10 minutes, remove from pans, cool completely on wire racks. In blender, puree raspberries with syrup. Strain through fine

sieve into non-aluminum saucepan. Heat puree to boiling, reduce heat and simmer 10 minutes or until volume is reduced to 1/2 cup, cool. In small saucepan, combine 1 cup sugar, lemon juice and water. Stir until mixture comes to a boil, boil without stirring until syrup registers 240° on a candy thermometer (soft ball stage). Meanwhile, in a large bowl, beat egg whites to soft peaks, slowly beat in 1/4 cup sugar. With mixer running, gradually beat in hot syrup. Beat at high speed 8 minutes or until meringue is thick,

glossy and completely cool. Beat in vanilla extract. In another bowl, beat butter until smooth. Beat in meringue, 1/4 cup at a time, beating well after each addition. Gradually beat in raspberry puree, beat 2 minutes or until light. Ice cooled cake layers.

RASPBERRY WHITE CHOCOLATE MOUSSE CAKE:      Back to Top

White Chocolate Genoise

1/2 C. cake flour (not self-rising)

3 oz white chocolate, chopped

1/4 tsp. salt

2 Tbs. unsalted butter, cut into bits

3 large eggs at room temperature

1/2 tsp. vanilla

1/3 C. sugar

Line the bottom of a greased 8 1/2-inch spring-form pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the

mixture is triple in volume. Fold the flour mixture into the egg mixture until the batter is just combined and gently fold in the white chocolate mixture. Pour the batter into the pan, smoothing the top, and bake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Invert the cake onto a rack and let it cool completely.

After the cake has cooled completely take a long piece of thread and carefully slice the cake horizontally into three equal layers.

Pastry Cream:

4 large egg yolks

3 Tbs. unsalted butter, softened

1/3 C. sugar

9 oz white chocolate, chopped

3 Tbs. Cornstarch sifted

1 C. heavy cream

1 1/2 C. milk scalded

1/4 C. Framboise liqueur (set aside)

2 tsp. Vanilla

Prepare the white chocolate mousse: In a bowl whisk together the egg yolks and the sugar, add the sifted cornstarch, and whisk the mixture until it is just combined. Add the scalded milk, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Pour into a bowl, stir in vanilla and the butter. Cover the surface with plastic wrap and chill, until it is completely cooled. In a metal bowl over a ban marie melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is well blended. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, then fold in the remaining

whipped cream.

Line the sides of an oiled 9 1/2-inch spring-form pan with pieces of plastic wrap (the plastic wrap makes un-molding the cake easier), letting the excess hang over the side. Invert the top layer of the génoise into the bottom of the pan, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.

For the raspberry mousse:

3 tablespoons framboise

2 1/2 cups fresh raspberries

1/2 cup heavy cream

Make the raspberry mousse:

In a blender or food processor puree the raspberries with a little water, pour into a metal bowl. Whisk the reserved pastry cream into the raspberry mixture. With an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped.

Spread the raspberry mousse evenly over the middle layer of génoise in the pan. Invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake to a serving plate.

Garnish the cake the cake with fresh raspberries and white chocolate curls.

ROCKY ROAD RICE PUDDING      Back to Top

2-1/2 cups fat free milk

1/2 cup instant rice

1 4-serving-size pkg regular vanilla pudding mix

1/2 cup tiny marshmallows

1/2 cup semi-sweet chocolate pieces

1/4 cup chopped walnuts

In a medium saucepan combine fat free milk and rice. Bring just to boiling

over medium heat. Stir in pudding mix; cook, stirring constantly, until

mixture comes to a full boil. Remove from heat. Cover and let stand 5

minutes. Stir in the marshmallows, chocolate pieces, and walnuts. Pour into

six 6-oz cups or dessert dishes. Cool at room temperature about 1 hour

before serving. If desired, garnish with additional marshmallows, chocolate

pieces, and/or walnuts. Yield: 6 servings.

SANCOCHO PORK STEW      Back to Top

This healthy stew, with its origin attributed to Panama, is mildly spiced with chili powder and chilis. The yams or sweet potatoes lend a complementary sweetness.

3 medium yams OR sweet potatoes, peeled and cut into 2-inch pieces

1 large green bell pepper, cut into strips

1 cup frozen whole kernel corn

1 medium onion, sliced and separated into rings

3 cloves garlic, minced

1 1/2 pounds boneless pork shoulder, cut into 3/4-inch cubes

1 teaspoon chili powder

3/4 teaspoon ground coriander

1/2 teaspoon salt

2 cups water

1 can (10 ounces) chopped tomatoes with green chiles

1 package (9 ounces) frozen cut green beans

In a 3 1/2-, 4- or 5-quart crockery cooker, place yams, bell pepper, corn, onion and garlic. Add pork, chili powder, coriander and salt. Pour water and undrained tomatoes over all. Cover; cook on low-heat setting 7 to 8 hours or high-heat setting 3 1/2 2 to 4 hours, adding frozen green beans last 15 minutes of cooking time. serves 6 to 8

SAVANNAH RED RICE      Back to Top

2 (16 oz) cans whole tomatoes, undrained

6 slices bacon

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green pepper

2 cups long-grain rice, uncooked

2 tsp salt 1 tsp sugar

1/4 tsp ground black pepper

1/8 tsp hot sauce

Place tomatoes in container of an electric blender; process until smooth, and set aside. Cook bacon in large skillet until crisp; remove bacon, reserving 1-1/2 tbs drippings in skillet. Crumble bacon and set aside. Cook onion, celery, and green pepper in bacon drippings over medium-high heat until tender; stir in pureed tomatoes, rice, and remaining ingredients. Cook mixture over medium heat 10 minutes. Spoon into a

lightly greased 3-quart baking dish. Cover and bake at 350 degrees F. for 1 hour. Yield: 8 servings.

SHRIMP SALAD      Back to Top

Serves 4

2 stalks Celery, finely chopped

4 Gherkin Pickles, finely chopped

1/4 cup Onions, chopped

1/2 cup fat-free Mayonnaise

1/4 cup nonfat Plain Yogurt

4 Tbs. fresh Parsley, chopped (divided)

White Pepper to taste

6 oz. Vermicelli, broken, cooked, and drained

1 lb. Shrimp, cooked, shelled, deveined, and coarsely chopped

Romaine Lettuce, optional garnish

1 Hard-boiled Egg, chopped for garnish

Dash of Paprika for garnish

In a bowl, mix together the celery, pickles, onions, mayonnaise, yogurt, 3 tablespoons of the parsley, and pepper. Add the vermicelli and shrimp, tossing to coat well.

Cover and refrigerate until well chilled.

Before serving, garnish with eggs, paprika, and remaining tablespoon of parsley. Or place individual portions on beds of romaine lettuce and serve with sprinklings of chopped eggs and a smidgen of paprika.

SPICY BEEF ROAST      Back to Top

1 to 2 tablespoons cracked black peppercorns

2 cloves garlic, minced

3 pound beef round tip roast OR brisket, trimmed of fat

3 tablespoons balsamic vinegar

1/4 cup reduced-sodium soy sauce

2 tablespoons Worcestershire sauce

2 teaspoons dry mustard

Rub cracked pepper and garlic into roast. Put roast in a slow cooker. Make several shallow slits in top of roast. In a small bowl, combine all remaining ingredients and pour over meat. Cover; cook on low setting 8 to 10 hours or high 4 to 5 hours. serves 12

SPICY FRANKS      Back to Top

1 cup ketchup

1/4 cup packed light brown sugar

1 tablespoon red wine vinegar

2 teaspoons soy sauce

2 teaspoons Dijon mustard

1/8 teaspoon garlic powder

1 pound frankfurters, cut in 1-inch pieces

OR 1 pound cocktail wieners

OR smoked sausages

Place ketchup, brown sugar, vinegar, soy sauce, mustard and garlic in a 3 1/2-quart slow cooker. Cover and cook on high setting until blended, 1 to 2 hours. Stir in frankfurters. Cover and cook until thoroughly heated, 1 to 2 hours. Turn on low to keep warm and serve from cooker. Makes 6 to 8 appetizer servings.

STUFFED GREEN PEPPERS      Back to Top

1 package (10 ounces) frozen corn

1 can (15 ounces) red kidney beans, drained and rinsed

1 can (28 ounces) crushed tomatoes

1/4 cup chopped onion

1 1/2 cups cooked rice

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/2 teaspoon pepper

4 small green bell peppers, tops removed and seeded

2 cups shredded, reduced-fat Cheddar cheese ( 1/4 cup reserved)

Combine all ingredients except green peppers and 1/4 cup cheese. Use mixture to stuff peppers to top. Place in a slow cooker. (Place 3 peppers in bottom and 1 on top.)

Cover; cook on low setting 6 to 8 hours or high 3 to 4 hours. Sprinkle with 1/4 cup cheese in last 30 minutes. Makes 4 servings.

SUN-DRIED TOMATO AND HAM BISCUITS      Back to Top

2 cups self-rising flour

1 teaspoon dry mustard

1 teaspoon paprika, plus extra for sprinkling

Pinch of salt

2 tablespoons margarine, chopped

1 tablespoon snipped fresh basil

1/3 cup drained sun-dried tomatoes in oil, chopped

2 ounces Black Forest or Virginia ham finely chopped

1/4 cup skim milk (more if needed)

Preheat oven to 400 degrees. Flour a large baking sheet. Sift the flour, mustard, paprika and salt into a bowl. Using your fingers, rub in the margarine until the mixture resembles bread crumbs. Stir the basil, sun-dried tomatoes and ham into the bowl. Pour in enough milk to make a soft dough.

Turn the dough onto a lightly floured surface, knead lightly and roll out to an 8- by 6-inch rectangle. Cut into 2-inch squares and arrange on the floured baking sheet. Brush the tops with milk. Sprinkle with paprika and bake for 12 to 15 minutes. Cool on a rack.

SWEET POTATO PIE II      Back to Top

2 pounds sweet potatoes

2 tablespoons unsalted butter, softened

3 large eggs

2 egg yolks

1 cup sugar

1/2 teaspoon grated nutmeg

1/4 teaspoon salt

2 to 3 tablespoons bourbon

1 tablespoon molasses

1 teaspoon vanilla extract

2/3 cup whole milk

1/4 cup packed dark brown sugar

1 baked 9-inch pie crust

Prick sweet potatoes all over with a fork. Bake in microwave about 10 minutes, turning once half-way through the cooking process. Potatoes should be tender, not mushy. Let potatoes cool enough to handle, then cut each potato in half and scoop out the pulp into a mixing bowl with a small spoon. You should have 2 cups of sweet potato pulp. Some small lumps of potato should remain.

Preheat oven to 350 degrees. Place warm sweet potato pulp in a bowl. Add butter and mash with a fork. Whisk together eggs, egg yolk, sugar, nutmeg and salt in a medium bowl. Stir in bourbon, molasses and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.

Heat baked pie crust in oven for 5 minutes, until warm. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture over brown sugar layer. Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes. Transfer pie to wire rack, cool to room temp (about 2 hours). Serve with whipped cream.

SWEET POTATO PIE I      Back to Top

2 pounds sweet potatoes

2 tablespoons unsalted butter, softened

3 large eggs

2 egg yolks

1 cup sugar

1/2 teaspoon grated nutmeg

1/4 teaspoon salt

2 to 3 tablespoons bourbon

1 tablespoon molasses

1 teaspoon vanilla extract

2/3 cup whole milk

1/4 cup packed dark brown sugar

1 baked 9-inch pie crust

Prick sweet potatoes all over with a fork. Bake in microwave about 10 minutes, turning once half-way through the cooking process. Potatoes should be tender, not mushy. Let potatoes cool enough to handle, then cut each potato in half and scoop out the pulp into a mixing bowl with a small spoon. You should have 2 cups of sweet potato pulp. Some small lumps of potato should remain.

Preheat oven to 350 degrees. Place warm sweet potato pulp in a bowl. Add butter and mash with a fork. Whisk together eggs, egg yolk, sugar, nutmeg and salt in a medium bowl. Stir in bourbon, molasses and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.

Heat baked pie crust in oven for 5 minutes, until warm. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture over brown sugar layer. Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes. Transfer pie to wire rack, cool to room temp (about 2 hours). Serve with whipped cream.

TAFFY APPLE PIZZA      Back to Top

A peanut butter and cream cheese combo molds the apple topping to the cookie crust.

1 20-ounce roll refrigerated sugar cookie dough

1/4 cup all-purpose flour

2 3-ounce packages cream cheese, softened

1/3 cup peanut butter

1/4 cup packed brown sugar

1/2 teaspoon vanilla

1 medium apple, cored and thinly sliced

Lemon juice (optional)

1/4 teaspoon ground cinnamon

1/4 cup caramel ice-cream topping

1/2 cup chopped peanuts

For crust, in a large mixing bowl knead together cookie dough and flour. Place dough in a greased 12- to 13-inch pizza pan; press from center to edges to form a crust. Bake in a 375 degree F. oven about 12 minutes or until golden. Cool in pan on a wire rack.

For topping, in a medium mixing bowl combine cream cheese, peanut butter, brown sugar, and vanilla; beat with an electric mixer on medium speed until combined. Spread onto the cooled crust. If desired, cover and chill overnight.

Before serving, brush apple slices with lemon juice, if desired. Arrange apple slices atop peanut butter mixture. Sprinkle with ground cinnamon. Drizzle with caramel topping. Sprinkle with peanuts. Cut into wedges to serve. Servings: 10 to 12

TIRAMISU      Back to Top

6 egg yolks

4 ounces superfine sugar (about 1/2 cup)

3/4 cup Marsala wine

1/4 cup espresso coffee, cooled

1 pound mascarpone cheese

2 egg whites, whisked until soft peaks form

24 ladyfingers or two 9-inch sponge cakes or pound cakes

3/4 cup rum

3 ounces unsweetened cocoa powder (about 1/2 cup)

Bittersweet chocolate shavings for garnish

In top of a double boiler, over medium heat, whisk the egg yolks and sugar until light colored. Slowly add Marsala, whisking continuously, and keep whisking until zabaglione thickens. Cool completely.

Beat espresso and mascarpone together until smooth and fold into the zabaglione. Finally, fold in the whisked egg whites and set aside.

Line bottom of 10-by-14-inch serving dish with half the ladyfingers. If using cakes, line dish with layer of 1/2-inch thick slices of cake. Sprinkle with rum, spread with half the mascarpone mixture and sprinkle with half the cocoa powder. Repeat process with remaining ladyfingers (or cake), mascarpone and cocoa. Cover and refrigerate for 2 hours before serving. Garnish with chocolate shavings.

TORTILLA SOUP      Back to Top

2 cloves Garlic -- minced

2 Medium Peppers -- red-green-yellow, chopped

1 cup Salsa -- fresh or preserved

1 large Onion -- chopped

5 cups Vegetable Broth

2 cups Frozen Corn

3 cups Black Beans -- (2 cans)

1/4 cup Black Olives -- sliced

1 medium Avocado -- sliced or cubed

Cilantro -- fresh

Tortilla Chips

Olive Oil

In a large frying pan, sauté the onion, garlic and peppers in a bit of olive oil and salsa. Mix broth, beans, corn, olives & onion/pepper mixture in a Dutch oven sized pan. Bring to a boil for five minutes, then let simmer for about an hour. To serve, top bowls with avocado, cilantro, and tortilla chips.

*Crockpot method: In a large frying pan, sauté onion, garlic and peppers in a bit of olive oil and salsa. Mix broth, beans, corn, olives & onion/pepper mixture in crockpot and cook on low heat for 4 hours, or high heat for 2 hours. To serve, top bowls with avocado, cilantro, and tortilla chips. **Note: Olive oil may be omitted to lower fat content.

TRIPLE CHOCOLATE AND VANILLA CHEESECAKE      Back to Top

1 1/2 cups crushed creme filled chocolate sandwich cookies (about 18 cookies)

3 tablespoons margarine or butter, melted

4 (8 ounce) packages cream cheese, softened

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

4 eggs

1/3 cup unsifted flour

1 tablespoon vanilla (yes, tablespoon)

2 (1 ounce) squares semi-sweet chocolate, melted

Chocolate Glaze (recipe below)

Preheat oven to 350 degrees. Combine crumbs and margarine; press firmly on bottom of 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add melted chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter. Bake 50 to 55 minutes or until center springs back when lightly touched. Cool. Top with Chocolate Glaze. Chill. Refrigerate leftovers.

Chocolate Glaze:

In small saucepan, over low heat, melt 2 (1 ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. (Makes about 1/2 cup. TIP: Glaze can be doubled.

TUNA BISCUIT RING      Back to Top

1 egg, slightly beaten, divided

2 cans tuna (6-7 oz each), drained

1/2 c. chopped onion, sauteed

1/2 c. shredded sharp cheddar cheese

1 t. celery salt

1/4 t. pepper

Mix together & put on biscuit dough. Brush with reserved egg. Bake @ 375 degrees for 25-30 min. Serve with cheese sauce.

Biscuit Dough

2 c flour

3 t. baking powder

1 t. salt

1/4 c. shortening 3/4 c. milk

Cheese Sauce

1/4 c. butter or margarine

1/4 c. flour

1/2 t. salt

1/4 t. pepper

2 c. milk

1/2 t. dry mustard

1 c. cheese

Cook margarine and flour. Gradually add milk. Boil 1 minute & add cheese & mustard. heat.

TUTU A MINEIRA COM COUVE      Back to Top

(Pureed beans with pork chops and collard greens) Serves 4

For pork chops:

1/4 cup olive oil

Juice of 1 lime

2 cloves garlic, pressed or minced

2 tablespoons salt

1 teaspoon black pepper

1 pound pork chops

For beans:

2 cans plain pinto beans (or 4 cups cooked pink or pinto beans)

4 ounces bacon, chopped

2 cloves garlic, minced or pressed

1/2 to 3/4 cup farinha de mandioca (manioc flour) or Cream of Wheat

For couve:

2 bunches collard greens or kale

2 to 3 cloves garlic, minced or pressed

2 to 3 teaspoons salt

4 tablespoons olive oil

Mix olive oil, lime juice, garlic, salt and pepper and marinate pork chops in mixture at least an hour or overnight. (Much of the salt will remain in the marinade when you remove the pork chops.)

Puree beans in blender. Sauté bacon and garlic, then add pureed beans and bring to boil. Stir in 1/2 cup farinha to thicken beans, and reduce heat to low, adding more farinha if needed to reach desired consistency.

Chop collards by stacking several leaves, rolling them lengthwise like a cigar, then slicing crosswise. Cut them as finely as possible; Brazilian cooks take pride in their needle-thin couve. Set aside.

Fry pork chops in non-stick pan until brown, adding some marinade liquid if they start to stick.

In another pan, sauté garlic and salt in olive oil and add collards. Cook over medium heat until wilted. Serve with Brazilian rice (see page 3 above).

WEDDING CAKE      Back to Top

1/2 cup Corn Oil Margarine -- softened

1 cup Fructose

2 Eggs

1 teaspoon Vanilla

3 cups Flour

4 teaspoons Baking Powder

1/2 teaspoon Salt -- (optional)

1 cup Skim Milk

3 Egg Whites

Frosting:

8 ounces Low-fat Cream Cheese -- room temperature

4 packets Equal

2 tablespoons Nonfat Milk

1/2 teaspoon Vanilla Extract or Lemon Juice

Food Coloring -- (optional)

For cake, preheat oven to 350 degrees F. Spray two 8 or 9-inch cake pans with nonstick spray. In a large bowl, cream together margarine and fructose until fluffy. Add the 2 eggs and mix well. Add vanilla. In another bowl mix flour, baking powder, and salt. Alternate adding flour and milk to batter, making sure to mix well between additions. Beat egg whites until stiff but not dry. Fold egg whites into batter and pour into prepared cake pans. Bake 20 to 25 minutes; don't over bake because cake will become dry.

Cool on wire racks for 10 minutes, then turn layers out of pans and continue cooling on racks.

For frosting, in a large bowl, whip cream cheese and milk thoroughly. Add Equal. Mix again. Add vanilla (or lemon juice) and whip until very smooth. Add food coloring if desired. Refrigerate frosting. When cake is cooled, frost between layers and on top.

WHITE BEAN SOUP      Back to Top

3 strips bacon, diced

2 medium onions, chopped

2 cloves garlic, minced

1 bay leaf

1 teaspoon dried thyme

1 pound red potatoes, halved and cut in 1/4-inch slices

4 large carrots, sliced thin

3 turnips, peeled, halved and cut in 1/4-inch slices

1 1/2 cups chicken broth

1/2 cup dry white wine

1 jar (48 ounces) navy beans, drained

1 teaspoon (or more) salt

Prepare and place each ingredient in slow-cooker in order given, covering tightly and cooking on high setting while ingredients are being added. Stir well and continue cooking on high setting for 20 minutes. Turn to low and cook about 8 hours, or until vegetables are tender. Make 6 to 8 servings.

WHITE CHILI I      Back to Top

1-1/2 cups chicken breast (chopped into chunks)

1-2 Tbsp olive oil

1 onion, chopped

2 cans white beans (navy or great northern)

2-4 cups canned chicken broth (as needed)

2 Tbsp fresh cilantro, chopped

1 tsp ground cumin (to taste)

1 tsp garlic salt

juice of 1 lime

1 large can chopped green chiles

1/4 tsp cayenne pepper (more if you like it hot)

1-3 chopped jalapenos (adjust according to taste preference)

Grated Monterey Jack cheese

Tortilla chips (optional)

STOVE TOP DIRECTIONS

Heat oil in covered pot and then add chicken breast and saute' until cooked (about 5 mins). Remove chicken and set aside but leave behind the juices/oil. Add chopped onion, cover and saute' until translucent (you may want to add a little more oil if necessary) and cook about 3-5 mins. Add 2-3 cups chicken broth (add more later if needed), dry spices, green chiles, jalapenos and half of the cilantro and half of the lime juice. Simmer for 15 mins. Add beans and simmer for 5-10 mins. Add chicken, remaining cilantro and lime and bring back to a low boil simmering for 5 mins. Serve

with cheese and chips.

CROCK POT DIRECTIONS

cook the chicken breasts in the microwave, knowing that even though it will be a little tough, it will become tender after cooking all day in the crockpot (chop when done).

Saute' onions in oil as instructed above and add to crock pot. Add everything else to the crockpot, and cook for 8 hours on low.

WHITE BEAN CHILI I      Back to Top

4 large chicken breasts, cooked and cubed

1 clove garlic (minced)

1 medium onion chopped

2 tbsp olive oil

1 teaspoon cumin

1teaspoon salt

2 chicken bouillon cubes in 1.5 cups water

2 (15 1/2 oz) cans white navy beans, drained

2 (15 1/2 oz) cans great northern beans drained

2 (15 1/2 oz) cans white shoe peg corn, drained

1 (4 oz) can chopped chiles

In large pot, saute chicken, garlic and onion in olive oil. Add cumin, salt, bouillon cubes and water, beans, corn and chiles. Simmer for 30 minutes. Serve hot. Serves 8

This can be modified for crockpot by sauteing chicken, garlic and onion in

olive oil, then dumping the rest into the crockpot.

WHITE BEAN CHILI III      Back to Top

No-stickum Spray or Olive Oil

2 cups turkey (leftovers from Thanksgiving, etc.)

OR 2 chicken breasts, no skin, no bone -- boiled and shredded

2 (15 oz) cans cooked white (Northern) beans

1/2 cup chopped onion

1/2 cup chopped green bell pepper

2 to 3 cloves chopped garlic

1 can green chilies

1 (32 oz) can stewed or chopped tomatoes (or 2 - 16 oz)

2 tablespoons chili powder

1 teaspoon cumin seed crushed, or cumin powder

Add salt & pepper to taste after chili has cooked about 30 minutes.

Water

If using fresh uncooked poultry, begin by adding the poultry to the pan first and allow to cook 2 to 3 minutes prior to adding the onions, peppers & garlic. Spray a large Dutch oven with cooking spray or use approximately 1 tablespoon olive oil. Saute onions, green bell pepper and garlic until tender, but not browned. Add remaining ingredients and simmer slowly 1 to 2 hours. Add water if necessary to desired consistency. If a spicy (hotter) chili is preferred, add a couple chopped jalapeno peppers or hot sauce.

WHITE BEAN CHILI IV      Back to Top

1 TBL Olive Oil

1 lb. Chicken breasts; boneless, skinless, cubed. (may use canned)

1/4 cup Onion, chopped

1 cup Chicken broth

1 can 4 oz green chilies, chopped

1 tsp Garlic powder

1 tsp Cumin

1/2 tsp Oregano leaves

1/2 tsp Cilantro leaves

1/8 tsp Ground red pepper

1 can 16 oz or larger white Kidney beans (or any white bean)

6 oz Monterey Jack cheese, shredded

Sliced green onions for garnish

Heat olive oil in a 2 quart saucepan over med-high heat. Add chicken and cook 4 to 5 minutes, stirring often. Remove chicken with slotted spoon, cover and keep warm. Add chopped onion to saucepan and cook 2 minutes, stir in chicken broth, green chilies and spices, simmer for 10 minutes. Stir in chicken and beans and simmer for 10 minutes. Garnish with cheese and onions. Serves 2 to 4.

As an option, cook the chicken and the onions and then dump everything else, except beans and cheese into a crockpot. Simmer for at least 30 minutes, add the beans. If you smash a few they will thicken the chili.

WHITE BEAN CHILI V      Back to Top

Will's White Crockpot Chili

1 1/2 pounds Ground Turkey -- browned and drained

1 15 oz. Garbanza Beans, canned

1 15 oz. Corn, canned -- Drained (frozen is okay of course)

30-36 ounces Canned whole or chopped tomatoes including liquid

4 tablespoons *Chili powder

1 clove Garlic -- minced - can substitute 2 tbls. Garlic Powder

1 tablespoon Italian seasoning (or your favorite seasoning)

1 1/2 teaspoons Cumin powder

2 teaspoons Salt

1 teaspoon Pepper

1 tablespoon *Tabasco sauce

1 tablespoon Olive oil

1 large Onion -- Coarsely chopped

6 ounces Black olives -- Pitted and drained (can use

canned chopped black olives)

*Add additional chili powder and tabasco to taste.

1) Brown and drain turkey in skillet w/ olive oil.

2) Place all ingredients including turkey into crockpot and mix thoroughly.

3) Cook on high for 2 hours, then low for 3 to 4 more hours, or on low for 8 -10 hours.

WHITE BEAN CHILI VI      Back to Top

2 lbs. dried great northern beans

1 1/2 cups diced onion

1 Tbs. vegetable oil

1 Tbs. dried oregano

2 tsp. ground cumin

1 1/2 tsp. seasoned salt

1/2 cayenne pepper

4 1/2 quarts chicken broth

2 garlic cloves, minced

8 boneless skinless chicken breasts halves, cubed

2 cans (4-oz. each) chopped green chilies

Place beans in a saucepan; cover with water and bring to a boil. Boil 2 minutes. Remove from heat. Cover and let sit for 1 hour, drain and rinse. In a 5 quart Dutch oven, sauté onion in oil until tender. Combine seasonings; add half to Dutch oven. Sauté 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; simmer 2 hours. Coat chicken with remaining seasoning mixture; place in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15 minutes or until juices run clear; add to beans. Stir in chilies. Simmer 1 1/2 to 2 hours. Yield: 20 servings.

WHITE BEAN CHILI VII      Back to Top

Baldpate White Chili

1 pound large white dry Beans (they generally use Great Northern)

6 Cups Chicken Broth or Bouillon

2 medium yellow Onions, chopped

1 8 ox. can chopped Green Chilies

2 teaspoon Cumin

1/4 teaspoon Garlic Powder

1 1/2 teaspoon Oregano

1/4 teaspoon White Pepper

Salt, only if needed to taste

3 Cups uncooked Chicken, cut in 1/2" cubes (they use all white meat, but dark is okay.

Rinse beans in a colander under running water, discarding any discolored beans. Then place beans in a large covered roaster and cover completely with water; allow to soak for at least 8 hours or overnight. Add remaining ingredients and oven bake at 350 degrees for a minimum of 6 hours or until beans are done to taste. Stir occasionally, adding more water or broth as needed. This white chili may also be cooked in a crock pot or simmered very slowly on top of the stove for 8 to 12 hours. Especially at high altitudes, remember to allow plenty of time to slowly simmer this soup for the best flavor and texture. For an extra special treat, you may wish to serve your Baldpate White Chili topped with shredded Monterey Jack Cheese and accompanied by everyone's favorite Baldpate Cornbread. (see page 8 above)