AFTER THANKSGIVING DINNER

ALMOND CARAMEL PIE

APPLE PIE 02

APPLE PIE

BEEF IN WALNUT SAUCE

BUTTER CRESCENT ROLLS

BUTTERHORN ROLLS

CHICKEN BARBECUE SAUCE

CHILE CHEESE CORN BREAD

CHILI CON QUESO

CHOCOLATE ORANGE MOUSSE

CITRUS ASPARAGUS SAUTE

CITRUS BEEF STIR FRY

COCONUT STUFFED SWEET POTATOES

CRAB PELAU

CRANBERRY AND FRUIT JELLY SALAD

CRANBERRY CHERRY PUNCH

CRANBERRY CHIFFON PIE

CRANBERRY MEATBALLS

CRANBERRY ORANGE SPICED JELLO MOLD

CREAM OF TURKEY SOUP

CREAMY CHICKEN AND RICE

FAVORITE STUFFED PEPPERS

FRENCH FRIED MUSHROOMS

FROZEN ORANGE DESSERT

FRUITCAKE BREAD

FUDGE BARS

FUDGE

GARDEN SKILLET CHICKEN

GARLIC GREEN BEANS

GINGERED CARROTS

GRANDMA'S CRANBERRY RELISH

GREEK RICE SALAD

HAM AND POTATO HASH (slow cooker)

HASH - BROWN POTATOES

HAWAIIAN SLAW

HERBED NOODLES

HERSHEY'S CHOCOLATE SYRUP

HOLIDAY TARTS

ITALIAN CHICKEN OR PORK CHOPS

LAYERED SPAGHETTI BAKE

LEFTOVER OATMEAL MUFFINS

OMA'S SOURDOUGH STARTER AND BREAD

PANCAKE SYRUP

PINEAPPLE MUFFINS

POTATO BACON SOUP

PUFFED APPLE CINNAMON PANCAKES

PUMPKIN PIE

QUICK CHICKEN AND PASTA

RAISIN COFFEE CAKE

SHANK AND GRAPES STEW

SHERRIED SWEET POTATO CASSEROLE

SHRIMP SALAD ROCKVILLE

SHRIMP SALAD

SPOON ROLLS

STAIN REMOVER

SUGAR FREE CHEESECAKE

SWEET POTATO DUMP CAKE

SWEET POTATOES AND CRANBERRIES

TIPSY CRANBERRY RELISH

TURKEY AND DRESSING SURPRISE

TURKEY DIVAN

TURKEY HASH

TURKEY SCALLOP

VEGETARIAN LASAGNA

VEGGIE POTATO CHILI

ZESTY LEMON SPARERIBS

AFTER THANKSGIVING DINNER    Back to Top

2 1/2 cups Turkey Gravy

3 cups Turkey -- cooked & cubed

1 1/2 cups peas -- frozen

1 1/2 cups mushrooms -- sliced

1/4 cup Water

2 tablespoons Parsley, chopped -- divided

2 1/4 cups Bisquick(r) baking mix -- (or All Purpose Mix)

1/4 teaspoon Black Pepper -- ground

5/8 cup Milk

Preheat oven to 450 degrees F. In a large saucepan, combine gravy, turkey, peas, mushrooms, water, 1 tablespoon of the parsley and 1/2 teaspoon of the poultry seasoning. Stir occasionally over medium-low heat until mixture comes to a boil. Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk; mix just to blend thoroughly. Pour turkey mixture into shallow 2-quart casserole or 9-inch square baking dish. Top with baking mix mixture, dropping with spoon in six equal mounds. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown.

*To freeze for later use, do not top with dough mixture. Freeze in tightly covered, labeled container for 3 - 6 months.

When ready to serve, thaw overnight in refrigerator. Heat meat mixture in large saucepan until mixture comes to a boil. Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk; mix just to blend thoroughly. Pour turkey mixture into shallow 2-quart casserole or 9-inch square baking dish. Top with baking mix mixture, dropping with spoon in six equal mounds. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown.

ALMOND CARAMEL PIE    Back to Top

1 refrigerated pie crust

1/4 cup unsalted butter, butter, or margarine, softened

2 tsp flour

1 (8 oz) pkg almond paste, cut into small pieces

2 eggs

1 (12-1/2 oz) jar (1 cup) caramel ice cream topping

3 tbs flour

1 cup sliced almonds

1 to 2 cups whipping cream

2 to 3 tbs powdered sugar

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan. Heat oven to 400 degrees F. In small bowl, combine butter, 2 tsp flour,, almond paste, and eggs at medium speed until well blended. (Mixture will not be smooth.) Spoon mixture evenly into crust lined pan. Bake at 400 degrees F. for 17 to 20 minutes or until filling is set and light golden brown. Remove from oven. Reserve 1/3 cup of the caramel topping. In a small bowl using wire whisk, blend remaining caramel topping

and 3 tbs flour. Stir in almonds. Carefully spoon over filling in pie pan. Return to oven. Bake an additional 9 to 12 minutes or until golden brown. Cool on wire rack 30 minutes. Refrigerate 2 to 3 hours. In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center. Just before serving, drizzle about 2 tsp of the reserved caramel topping over each pieces. Store in refrigerator. Yield: 8 to 10 servings.

APPLE PIE    Back to Top

Basic Pie Crust:

1 1/2 cups rolled oats

1/3 cup frozen apple juice concentrate

Moisten oats with apple juice concentrate and pat onto the bottom and sides of a 9" pie pan which has been sprayed with Pam. Bake for 15 minutes at 350 degrees.

Filling:

8 medium apples, cut into chunks

1 T lemon juice

6 oz (3/4 cup) frozen apple juice concentrate

1 tsp cinnamon

1/4 tsp nutmeg

1/4 cup flour

Preheat oven to 400 degrees. Soak apples in a bowl with 6 cups water and The lemon juice (I soak the apples while I mix the pie crust and bake). Drain liquid from the apples, add apple juice concentrate, cinnamon, nutmeg, and flour - mix well. Pour into pie crust, cover with foil, and bake for one hour.

APPLE PIE    Back to Top

pastry for a double crust 9-inch pie

3 T cornstarch

24 pkts EQUAL

3/4 t ground cinnamon

1/4 t ground nutmeg

1/4 t salt

8 C peeled, cored and sliced Granny Smith or other baking apples (about 8 medium)

ROLL half the pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan. COMBINE cornstarch, EQUAL, cinnamon, nutmeg and salt, sprinkle over apples in large bowl and toss to coat. Arrange apples in pie pan. ROLL remaining pastry into circle large enough to fit top of pie. Place pastry on pie; seal edges, trim and flute. Cut several slits in top of pie. BAKE in preheated 425 oven until pastry is golden and apples are tender, 45 to 50 minutes.

BEEF IN WALNUT SAUCE    Back to Top

4 lb Rump roast, cut in cubes

Seasoned flour

Olive oil

1/2 c Water

1 cn (8-oz) tomato sauce

4 To 6 garlic cloves; minced

1/3 c Cider vinegar

1 Whole cinnamon stick

8 Whole cloves

8 Allspice

1 c Ground walnuts

1 tb Lemon juice

Sliced Sourdough French

Bread, toasted

Dredge meat in seasoned flour. Shake off excess. Heat oil in large frying pan. Brown meat well. Transfer to crockery pot. Pour water into frying pan to loosen drippings. Add to crockery pot with tomato sauce, garlic and vinegar. Place cinnamon stick, cloves, and allspice in a tea ball or cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours, or

until very tender. If necessary, cook down pan juices. Add walnuts and lemon juice. Heat to serving temperature. Serve over toasted sourdough toast. Yield: 12 Servings

BUTTER CRESCENT ROLLS    Back to Top

1 pkg dry yeast

1/3 cup warm water

1/2 cup milk, scalded

1 egg

1 tsp salt

1/4 cup sugar

2 1/2 cup flour

1/2 cup butter, melted

Dissolve yeast in warm water. Cool milk and mix in the egg, salt, sugar, flour and yeast mixture. On lightly floured surface, knead a few times, place in a greased bowl, turn dough, cover and place in warm place. Let rise until double in size (about 1 hour). Roll out into circles and brush with melted butter. Cut into pie shaped wedges; roll up into crescent shapes. Brush with melted butter, cover and let rise again in warm place for about 30 minutes. Bake for 15 minutes or until golden brown, in a 350 degree F oven.

BUTTERHORN ROLLS    Back to Top

1/2 cup Warm Water

2 3/4 teaspoons Yeast

1 cup Milk -- lukewarm

1/2 cup Butter -- Melted

1/2 cup Sugar

3 Eggs -- Well Beaten

3/4 teaspoon Salt

4 1/2 cups Flour

In a large mixing bowl, dissolve yeast in warm water. Mix all ingredients in order given- dough will still be sticky. Let rise for 2 or 3 hours in a warm place. Knead dough, using flour, and divide into two portions. Roll each portion into a large circle and brush with melted butter. Cut each circle into 16 pieces. Roll each piece from big end to small end and place on a greased baking sheet. Let rise, covered, for about one hour. Bake at 350 degrees F for 12 to 15 minutes. These are nice light rolls.

CHICKEN BARBECUE SAUCE    Back to Top

1 pint vinegar

1 pint water

1/2 lb. butter - no substitutions

2 Tblsps salt

Combine all ingredients in saucepan and heat. Place chicken on the grill. Baste with sauce and turn chicken every 4 to 6 minutes. Cooking time 60 to 80 minutes. Hint: To speed along the process, microwave the chicken pieces on 70% for approximately 15 to 20 minutes and then place on the grill. Brush with sauce every 4 to 5 minutes.

Pearls comments: Here is the best recipe I know of for a barbecue sauce without tomatoes. We put it in a spray bottle and keep it warm and every time we turn the chicken we spray it with the sauce. Do not use oleo, the good taste is gone completely. 

CHILE-CHEESE CORN BREAD    Back to Top

1 1/8 cups Yellow Cornmeal

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/4 cup Whole Wheat Flour

1 1/4 cups Buttermilk

1 Egg -- lightly beaten

1 Egg White -- lightly beaten

1/4 cup Sharp Cheddar Cheese -- shredded

2 tablespoons Chile -- mild, green, chopped

Preheat oven to 450 degrees. Prepare an 8 x 8 inch baking pan with non-stick cooking spray and dust with 2 tablespoons of cornmeal. Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour. In another bowl combine buttermilk, eggs, cheese and chili, then stir into the dry ingredients. Pour batter into the prepared baking pan and place in upper third of oven. Bake 10 minutes or until dough is firm in center. Cut into 2 inch squares to serve.

CHILI CON QUESO    Back to Top

Makes 3 Cups

1 lb. Pasteurized Process Cheese, cut into cubes

10-oz. can Diced Tomatoes with Green Chilies, undrained

1 cup Green Onions or Scallions, sliced

2 tsp. ground Coriander

2 tsp. ground Cumin

1 tsp. Tabasco Sauce

Place the cubed cheese, tomatoes with green chilies, green onions, coriander, cumin, and Tabasco sauce in a crock pot. Cook and cover on low setting for 2 or 3 hours until hot. After about an hour of slow-cooking, stir the mixture to make sure the cheese is melting evenly. Cover and continue to cook. Serve with plain tortilla chips; but use

a bit of caution, as the Chili con Queso sauce is very warm!

Kitchen Staff Tip: You can zip this recipe up by adding more green chilies, Poblano peppers, and additional Tabasco to taste. You may also use a spicier pasteurized

cheese that has additional peppers and seasonings already blended into the peppery mix. The recipe as presented is for a very mild blend. Prepare your recipe to taste as desired.

CHOCOLATE-ORANGE MOUSSE    Back to Top

6 (1 oz) squares semi-sweet chocolate

1 tsp grated orange rind

1/4 cup firmly packed brown sugar

2 egg yolks

2 eggs

1 tbs orange juice

1 cup whipping cream, whipped

Mandarin oranges

Melt chocolate over hot water in top of double boiler. Cool. Combine orange rind, sugar, egg yolks, and eggs in container of electric blender; blend until light and foamy. Add chocolate and orange juice; blend well. Fold in whipped cream. Pour into small individual serving dishes; chill until set. Garnish each with additional whipped cream and mandarin orange slices. Yield: 4 to 5 servings.

CITRUS ASPARAGUS SAUTE    Back to Top

1/4 cup orange juice

3 Tablespoons white wine

1/4 teaspoon salt

1/4 teaspoon ground white pepper

2 Tablespoons butter

1/3 cup chopped pecans

3/4 pound fresh asparagus spears

1/2 cup fresh or frozen peas

1 1/2 ounces shitake mushrooms, thinly sliced

1 head Boston lettuce, separated into leaves

Garnish: zest of 1 orange and 4 orange wedges

Combine orange juice, wine, salt and pepper; set aside. Melt 1 Tablespoon butter in skillet over MEDIUM heat. Sauté pecans until lightly browned, 1 to 2 minutes. Remove from skillet and drain on paper towel. Add remaining butter to pan. Saute asparagus over MEDIUM heat 2 minutes. Add orange juice/wine mixture to pan. Cover and steam 3 to 4 minutes, until asparagus is crisp-tender. Add peas and cook until tender. Stir in mushrooms and heat through. Arrange lettuce on four plates. Divide asparagus, peas,

mushrooms and sauce from pan among lettuce. Top with orange zest and pecans. Squeeze juice from orange wedges over salad before serving. Yield: 4 Servings

CITRUS BEEF STIR-FRY    Back to Top

Makes: 4 servings

2 large oranges

3 tablespoons dry sherry

3 tablespoons soy sauce

1 tablespoons cornstarch

1 pound lean boneless beef such as top sirloin, trimmed of fat and cut across the grain into 1/4-inch-thick slices

2 tablespoons fresh minced ginger

1 1/2 cups bean sprouts

1 1/2 cups fresh Chinese pea pods, ends and strings removed

1. Grate peel (colored part only) from 1 orange. Squeeze juice from both oranges. Measure juice; if you have less than 3/4 cup, add enough water to make it equal this amount. In a small bowl, stir together orange peel, orange juice, sherry, soy sauce, and cornstarch. Set aside.

2. Heat a wok or wide nonstick frying pan over high heat. When pan is hot, add beef and ginger. Cook, stirring, until beef is browned (2 to 3 minutes). With a slotted spoon, transfer beef to a bowl.

3. Pour orange juice mixture into pan and bring to a simmer. Add bean sprouts and pea pods; cook, stirring, until pea pods turn a brighter green (about 1 minute). Mix in beef and serve over rice.

COCONUT STUFFED SWEET POTATOES    Back to Top

4 medium-sized sweet potatoes

Vegetable oil

1/2 cup sugar

1/2 cup evaporated milk

1/3 cup orange juice

Pinch of salt

1 tbs grated orange rind

1 cup flaked coconut, divided

Scrub potatoes thoroughly, and rub skins with oil; bake at 375 degrees F. for one hour or until tender. Let cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact. Combine potato pulp, sugar, milk, range juice, and salt; beat with electric mixer until smooth. Stir in orange rind and 1/2 cup coconut. Spoon potato mixture into shells; sprinkle with remaining coconut. Bake at 350 degrees

F. for 20 minutes or until thoroughly heated. Serves 4.

CRAB PELAU    Back to Top

Serves 6

4 large Crabs or 2-3 lb. Crab Meat

1/4 cup fresh Chives, Scallions, or Green Onions, chopped with the green stems

1/4 cup Celery, finely chopped

Juice of 2 Limes

2 cloves Garlic, minced

1/4 cup Onion, minced

3 Tbs. Pimento, chopped

4 Tbs. (1/4 cup) Vegetable Oil

2 Carrots, sliced

2 Onions, chopped

2 Tomatoes, chopped

2 Tbs. Curry Powder

Salt to taste

1/2 tsp. Black Pepper

3 1/2 cups Coconut Milk

3 cups uncooked Rice

Rinse and clean the crabs well. Place them in a large pot of lightly salted water and boil until the meat is opaque and cooked through, about 5 to 8 minutes. If using crab meat, simply season the crab as directed below. Let the crabs cool completely, then remove the crab meat and reserve. Season the crab meat with a mixture of the chives, celery, lime juice, garlic, onion, and pimento. Meanwhile, warm the corn oil (or other vegetable oil) in a heavy skillet or pot over medium-high heat. Add the carrots and onions, and cook until the onions are clear and the carrots are soft. Add the tomatoes, curry powder, salt, and pepper, and cook the mixture, stirring constantly, for about 8 minutes.

Add the coconut milk and rice. Let the mixture come to a boil, then reduce the heat, cover, and simmer for about 30 minutes, or until the rice has absorbed most of the liquid. Add the crab meat to the mixture and stir. Let the meat warm through and allow the remaining liquids to be absorbed by the rice. Serve warm.

CRANBERRY AND FRUIT JELLY SALAD    Back to Top

Serves 10

Ingredients:

2 cups boiling water

1 large package Cranberry Flavor Jell-O

11/2 cups cold Ginger Ale

2 cups Green and or Red Seedless Grapes, halved

11-oz. can Mandarin Orange Slices, drained

5-6 fresh Orange Segments, thinly sliced (for optional garnish)

Stir boiling water into gelatin in large glass mixing bowl. Blend for at least 2 minutes, until completely dissolved. Stir in cold ginger ale.

Refrigerate about 90 minutes or until thickened. Stir in fruit and spoon the mixture into a 6-cup mold or bowl. Refrigerate 4 hours or until firm. Unmold and garnish with thin orange slices.

CRANBERRY CHERRY PUNCH    Back to Top

1 package (3 oz.) cherry flavored gelatin

1 cup boiling water

1 can (6 oz.) frozen lemonade or pineapple-orange juice concentrate

3 cups cold water

1 quart cranberry juice cocktail

1 pint ginger-ale

Dissolve the gelatin in the boiling water. Stir in the lemonade or pineapple-orange juice concentrate. Add the cold water, cranberry juice, and ginger ale. Serve over ice or place in punch bowl with an ice ring. Serves approximately 15. Recipe may be doubled.

CRANBERRY CHIFFON PIE    Back to Top

THE PUBLICK HOUSE

Crust

21/2 c pecans, pulverized in an electric blender or with a nut grinder

7 T sugar

4 T butter, melted and cooled

First prepare the crust in the following fashion: Combine the pulverized pecans and 7 tablespoons of sugar in a deep bowl and stir until they are well mixed. Sprinkle the melted butter over them and stir until the butter is completely absorbed. Scatter the mixture into a pie tin 91/2 inches across at the top and 2 inches deep. With your fingers or the back of a spoon, press the crust firmly and evenly against the bottom and sides of the tin. Refrigerate for at least 30 minutes. Preheat the oven to 350 . Bake the crust in the middle of the oven for 10 minutes, or until it browns lightly and is firm to the touch. Remove the tin from the oven and let the crust cool to room temperature.

Filling

2 c bottled cranberry juice

3 egg whites

1 envelope un-flavored gelatin

1/2 tsp salt

3/4 c firm fresh unblemished cranberries

2 c heavy cream, chilled

2 T confectioners' sugar

3/4 c sugar

14 pecan halves

-----------------------

Meanwhile, prepare the filling. Pour 1/4 cup of the cranberry juice into a heat proof measuring cup and sprinkle it with the gelatin. When the gelatin has softened for 2 or 3 minutes, set the cup in a small skillet of simmering water and cook over low heat, stirring constantly, until the gelatin dissolves. Remove the skillet from the heat but leave the cup in the water to keep the gelatin fluid and warm. Wash the cranberries under cold running water, drop them into a small enameled or stainless-steel saucepan. Add the remaining 1_ cups of cranberry juice and the 1/2 cup of sugar and bring to a boil over high heat, stirring constantly until the sugar dissolves. Reduce the heat to low and, still stirring from time to time, simmer uncovered for 4 or 5 minutes, until the skins of the berries just begin to pop and the berries are tender. Remove the pan from the heat, add the gelatin and stir until dissolved. Then drain the entire mixture through a fine sieve into a large glass or ceramic bowl. Measure the liquid and, if necessary, add enough cranberry juice to make 11/2 cups. Set the liquid aside to cool. Select the 12 or 15 best-shaped whole, cooked cranberries, pat them dry with paper towels and reserve them for use as a garnish. Pat the remaining berries dry and chop them as fine as possible with a knife. When the cranberry liquid begins to thicken and is somewhat syrupy, beat the egg whites and salt with a whisk or a rotary or electric beater until they are frothy. Sprinkle the remaining 1/4 cup of sugar over them and continue to beat until the egg whites stand in soft peaks on the beater when it is lifted from the bowl. In a deep chilled bowl, whip 1/2 cup of the cream with a whisk or a rotary or electric beater until it is firm and stands in unwavering peaks in the bowl. Scoop the egg whites over the cream and, with a rubber spatula, fold them together gently but thoroughly, using an over-under cutting motion rather than stirring. Pour the egg white-and-cream mixture over the thickened cranberry syrup and fold with the spatula until no trace of white remains. Gently fold in the chopped cranberries, distributing them as evenly as possible. Pour the mixture into the cooled pie crust and refrigerate for at least 3 hours, or until the chiffon is firm to the touch. Just before serving, whip the remaining cream and the confectioners' sugar with a whisk or a rotary or electric beater until the mixture forms unwavering peaks on the beater when it is lifted from the bowl. Spread the whipped cream over the entire surface of the pie, smoothing it with a spatula. Arrange the reserved whole cranberries and the pecan halves attractively on top and serve at once. Serves 8.

CRANBERRY MEATBALLS    Back to Top

2 lbs. of chopped meat

1/2 c. bread crumbs

salt, pepper, garlic powder to taste

Combine all the above ingredients and roll into meatballs

1 can ocean spray whole berried cranberry sauce

2 small cans tomato paste

In a sauce pan, heat cranberry sauce and tomato paste on a low flame and add meatballs. cook for about 30 minutes until done. Serve hot.

CRANBERRY ORANGE SPICED JELLO MOLD    Back to Top

1-1/2 cups boiling water

2 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin

1 can (16 oz.) whole berry cranberry sauce

1 cup cold water

1 Tbsp. lemon juice

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

1 orange, sectioned, diced

1/2 cup chopped walnuts

STIR boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate about

1-1/2 hours or until thickened. STIR in orange and walnuts. Spoon into 5-cup mold. REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. Yield: 10 Servings

CREAM OF TURKEY SOUP    Back to Top

3 cups chopped leftover turkey

8 cups turkey broth

1 12-oz can evaporated milk

2/3 cup flour

1lb small new potatoes (1 to 1 1/2 inch inches ea)

4 stems celery, finely chopped

1 bunch green onions, finely chopped

4 carrots, finely chopped

1 tsp salt

1 tsp white pepper

1 tsp thyme

1/2 tsp sage

Bring turkey broth to a boil in a large pot. Add potatoes, carrots, and celery, and cook for about 20 minutes, or until potatoes are almost tender. Add leftover turkey, green onions, salt, pepper, thyme, and sage, stir well, and return to a boil. Cook over medium heat for another 5 minutes. Meanwhile, mix evaporated milk and flour in a mixing bowl with an electric mixer. Blend milk mixture into soup. Cook, stirring constantly, until thickened (approximately 8-10 minutes) Serve hot. Serves 4

CREAMY CHICKEN AND RICE    Back to Top

4 C cooked rice

1/2 C butter or margarine, divided

1/4 C all-purpose flour

2 C milk

2 tsp chicken bouillon granules

1/2 - 1 tsp seasoned salt

1/2 tsp garlic powder

1/4 tsp pepper

4 - 5 C cooked chicken

12 oz. process American cheese, cubed

2 C (16 oz.) sour cream

1 1/4 C crushed butter-flavored crackers (about 32)

Spread rice into a greased shallow 3 qt. or 13" X 9" X 2" baking dish; set aside. In a saucepan, melt 1/4 C butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. Melt the remaining butter; toss with cracker

crumbs. Sprinkle over casserole. Bake, uncovered, at 425 for 10-15 minutes or until heated through. Yield: 6-8 servings

FAVORITE STUFFED PEPPERS    Back to Top

6 medium green peppers

1 1/2 pounds ground chuck beef

1 cup cooked long grain rice

1 small onion, chopped (about 1/2 cup)

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 clove garlic, minced

1 can (10 3/4 oz.) condensed tomato soup

1/2 cup water

6 slices (1 oz. each) sharp cheese (optional)

Cut tops off green peppers; remove seeds and membrane. Mix beef with rice, onion, salt, pepper and garlic. Fill peppers with meat mixture. Arrange snugly around edge of 3 quart casserole. Mix together soup and water; pour over and around peppers. Cover.

MICROWAVE AT HIGH 24 TO 28 MINUTES, rotating dish 1/2 turn after 12 minutes. Remove peppers from oven and let stand, covered, 5 to 10 minutes before serving. If desired, cheese slices may be placed over tops of peppers to melt before casserole stands. Recover. 6 servings

Bill's hint: For crisper pepper and brighter color, remove cooked peppers from dish immediately. Separate them and let stand uncovered. Sprinkle top with grated rather than sliced cheese to assure melting.

FRENCH-FRIED MUSHROOMS    Back to Top

1 lb. fresh mushrooms

1/4 c. milk

3/4 c. pancake mix

Dip mushrooms into milk; dip into pancake mix. Fry in deep fat at 375 degrees for 2 minutes or until golden brown; drain on absorbent paper towels.

FROZEN ORANGE DESSERT    Back to Top

60 round buttery crackers, crushed (about 3 cups)

1/2 cup butter or margarine, melted

1/4 cup sugar

1 (14 oz) can sweetened condensed milk

1 (6 oz) can frozen orange juice concentrate, thawed and undiluted

1 (8 oz) container frozen whipped topping, thawed

2 (11 oz) cans mandarin oranges, drained

Combine first 3 ingredients; set aside 3/4 cup. Press remaining crumb mixture into an ungreased 13- x 9- x 2-inch baking dish; set aside. Combine sweetened condensed milk and orange juice concentrate; fold in whipped topping and oranges. Spoon mixture over crust, and sprinkle with reserved crumb mixture. Cover and freeze until firm. Yield: 12 servings.

FRUITCAKE BREAD    Back to Top

1 1/8 cups Warm Water

2 tablespoons Vegetable Oil

3 1/4 cups Flour

1/4 cup Brown Sugar -- packed

1 1/2 teaspoons Salt

1/4 teaspoon Nutmeg

1/4 teaspoon Cloves

2 3/4 teaspoons Active Dry Yeast

OR

2 1/4 teaspoons Quick Acting Dry Yeast

1/2 cup Dried Fruit -- chopped

Place all ingredients in bread pan for bread maker, placing wet ingredients in pan first, then dry ingredients, reserving yeast and spices for last. Do not add dried fruit at this time. Insert bread pan into bread maker. Select "Sweet, Light, Large/Small, & Start". Add dried fruit to bread pan about 15 minutes after bread maker starts.

This recipe is for a 1 1/2 pound loaf. Amounts for a 1 pound loaf are:

3/4 cup water

1 Tbsp. vegetable oil

2 cups flour

1 Tbsp. brown sugar

1 tsp. salt

1/8 tsp. nutmeg

dash cloves

1 3/4 tsp. active dry yeast

OR 1 1/2 tsp. quick acting dry yeast

1/3 cup chopped dried fruit

FUDGE BARS    Back to Top

Part One

1 cup Butter or Margarine -- softened

2 cups Brown Sugar -- packed

2 1/2 cups Flour

2 Eggs

2 teaspoons Vanilla

1 teaspoon Salt

1 teaspoon Baking Soda

3 cups Quick-Cooking Oats

Part Two

12 ounces Milk Chocolate Chips

1 can Sweetened Condensed Milk

1/2 teaspoon Salt

1 cup Nuts -- chopped (optional)

To make dough: In a large bowl, cream butter, eggs and brown sugar with an electric mixer- then add vanilla, salt and baking soda. Using a large wooden spoon, stir in flour and oats. Spread dough in a large greased baking sheet, reserving 1 1/2 cups of mixture for later. Set aside. To make filling: Preheat oven to 350 degrees F. Using a medium saucepan, melt filling ingredients over low heat. Pour filling over dough on baking sheet, and spread evenly. Now crumble remaining dough and sprinkle over filling as a topping. Bake at 350 degrees F for 20 - 25 minutes. Cool for 5 minutes, then cut into 24 squares and remove from pan. To freeze: These cookies freeze wonderfully! To freeze them for eating later, divide cookies into groups of 4 - 6 squares, and wrap each group as a 'group square', using foil, and making certain to smooth our any air pockets. Next, flash freeze the wrapped squares by placing them onto baking sheets and placing them in your freezer until they have hardened- 1 - 2 hours. Once your squares have frozen, you can place the wrapped squares into large zip baggies, or sealed containers. Label, and freeze for 6 - 12 weeks. To eat your cookies later, keep cookies inside foil wrappers and thaw at room temperature for 2 hours.

FUDGE    Back to Top

1 -3/4 cup flour

1 tsp baking powder

1/2 tsp salt

1-3/4 cup packed light brown sugar

1/2 lb unsalted butter, room temp

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup semisweet chocolate chips

Cream butter and sugars: add eggs: add vanilla, until incorporated. Add dry ingredients; followed by chocolate chips. Spread batter evenly into a 9x13 pan. Bake at 325 for 40 min. Cool for 1 hour before cutting. Makes 4 dozen. If you don't want the chocolate chips, you can leave them out.

GARDEN SKILLET CHICKEN    Back to Top

8 ounces linguine

2 tablespoons vegetable oil

4 boneless, skinless chicken breast halves (about 1lb), cut into 1 in. pieces

2 small zucchini, cut into 1/4 in. slices

1 small yellow squash, cut into 1/4 in. slices

1 onion, cut into 8 wedges

1 red bell pepper, seeded and cut into 1 in. strips

3 garlic cloves, minced

1/2 cup chicken broth

1/4 cup dry white wine (optional)

1 1/4 teaspoons salt

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1/2 teaspoon black pepper

2 tomatoes, cut into chunks

3/4 cup grated parmesan cheese

Cook linguine according to package directions. Drain and keep warm. Meanwhile, in a large skillet, heat 1 tablespoon of the oil over medium high heat. Add chicken and cook 5 minutes, or until browned, stirring occasionally. Remove the chicken from the skillet and set aside.

To the same skillet, add the remaining 1 tablespoon oil and heat over medium high heat. Add zucchini, yellow squash, onion, bell pepper and garlic. Cook 5 minutes, stirring occasionally. Return the chicken to the skillet and add chicken broth, wine, salt, basil, oregano and black pepper; mix well. Cook about 3 minutes, or until the chicken is no longer pink inside. Add tomatoes and heat through, toss with linguine and parmesan cheese. Serve immediately. Makes 4 servings.

GARLIC GREEN BEANS    Back to Top

1 pound green beans, washed and trimmed and cut into 2 inch

pieces OR 2 -14.5 oz cans cut green beans, drained

1 small onion, chopped

3 cloves garlic, minced

2 tablespoons butter

1- 8oz can tomato sauce

1 tsp black pepper

1 tsp oregano

salt to taste

If using fresh, steam beans for 8 minutes or until tender crisp. Saute onion and garlic in the butter in a small frying pan for 3 minutes. Add tomato sauce and seasonings. Cook 5 minutes more. Add beans and toss thoroughly to blend flavors and heat through.

GINGERED CARROTS    Back to Top

2 lbs carrots, scraped

2 tbs sugar

2 tsp cornstarch

1/2 tsp salt

1/2 tsp ground ginger

1/2 cup orange juice

2 tbs butter or margarine

Cut carrots diagonally into 1/4-inch slices. Cook carrots in boiling water to cover 7 minutes or until tender; drain. Keep warm in a serving dish. Combine next 4 ingredients in saucepan; gradually add orange juice, stirring well. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly; stir in butter. Pour over carrots; toss

well. Serves 8.

GRANDMA'S CRANBERRY RELISH    Back to Top

12-16 oz. fresh cranberries (washed)

3 oranges (peeled)

3 apples (cored and peeled)

2 cups sugar

Using a food processor mince apples, oranges, and cranberries. Place in a large bowl. Stir in sugar. Cover and refrigerate overnight.

GREEK RICE SALAD    Back to Top

Serves 6

3 cups cooked Rice

2 6-oz. jars Marinated Artichoke Hearts, drained and coarsely chopped

(reserve liquid from artichoke hearts)

1 large Tomato, seeded and chopped

1 Cucumber, seeded and chopped

1 Red Onion, chopped

1 cup Feta Cheese, crumbled

2-oz. can sliced Black Olives, drained

1/4 cup fresh Parsley, chopped

1 Tbs. fresh Lemon Juice

1/2 tsp. dried Oregano

1/2 tsp. Lemon Pepper

Lettuce leaves

Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, Feta cheese, olives, parsley, lemon juice, oregano and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving. Just before serving, drizzle the reserved artichoke marinade over salad. Toss to blend, then spoon onto individual lettuce-lined salad plates.

HAM AND POTATO HASH    Back to Top

CRACK-POT

Whether you serve it with scrambled eggs and English muffins for brunch or with whole-grain bread and tossed salad for supper, this is a delicious, no-fuss way to use leftover ham.

1 package (32 ounces) frozen hash brown potatoes, partially thawed

3/4 cup chopped green bell pepper

3/4 cup chopped red bell pepper

3 cups chopped cooked ham

1 package (8 ounces) cream cheese, softened

1 1/2 cups milk

2 1/2 tablespoons Dijon mustard

1 1/2 cups chopped green onions

1/2 teaspoon garlic powder

1/2 teaspoon garlic pepper

In a 4-quart electric slow cooker, combine hash brown potatoes with red and green bell peppers and ham. Stir to mix well. In a 1-quart glass measure, blend cream cheese and milk. Heat in microwave oven on high power 1 to 1 1/2 minutes or until smooth when whisked together. Stir in mustard, 1 cup green onions, garlic powder and pepper until blended. Pour cream cheese mixture evenly over potatoes and ham; do not mix.

Cover and cook on low-heat setting 5 to 6 hours or until potatoes are tender. Stir gently. Sprinkle remaining 1/2 cup green onions over top and serve. Makes 6 servings.

HASH-BROWNED POTATOES    Back to Top

3 cups cold boiled or baked potatoes, chopped

3 tablespoons flour

1/4 cup milk

Salt & pepper to taste

Instant minced onion to taste (optional)

Bacon fat

Mix first three ingredients. Season with salt, pepper and onion. Heat 2 tablespoons fat in heavy 9 inch skillet. Add potato mixture and pack with spatula into a large cake. Cook over medium heat until brown and crusty, shaking pan to keep potatoes from sticking. Turn out on flat plate. Wipe pan free of crumbs, and add 1 tablespoon fat. Slide potato back into hot pan, brown side up. Cook until bottom is brown, packing

edges with spatula and shaking pan. Makes 4 servings.

HAWAIIAN SLAW    Back to Top

1/2 head cabbage, shredded

3 carrots, grated

1 cup canned crushed pineapple, drained

1/4 cup rice wine vinegar

1 t. grated fresh gingerroot

1 t. fennel seeds

1/4 cup no-fat mayonnaise

Combine the cabbage, carrots, pineapple, vinegar, gingerroot and fennel and chill. Stir in the mayonnaise just before serving. Yield: 4 Servings

HERBED NOODLES    Back to Top

3 to 4 ounces uncooked noodles (1 to 1 1/2 cups)

1/4 teaspoon thyme leaves

1/4 teaspoon basil leaves

1/4 teaspoon snipped parsley

1/4 teaspoon snipped chives or finely chopped onion

1 tablespoon butter or margarine, melted

Cook noodles in 1 quart boiling salted water (1 1/2 teaspoons salt) until tender, 7 to 10 minutes. Drain noodles and return to saucepan. Mix remaining ingredients; pour onto noodles and toss. Makes 2 servings.

HERSHEY'S CHOCOLATE SYRUP    Back to Top

1/2 Cup Cocoa (Hershey's obviously)

1 Cup Sugar

1 Cup water

1 tsp. Vanilla

dash of salt

Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute, be careful this does not over boil. Remove from heat, when this cools add the vanilla.

HOLIDAY TARTS    Back to Top

Serves 16

Tart Shells from a Basic Pastry Recipe

1 large Egg, lightly beaten

1/3 Brown Sugar, firmly packed

1/3 cup Corn Syrup

1 1/2 Tbs. Butter, softened

1/8 tsp. Salt

1/8 tsp. ground Nutmeg

1/8 tsp. ground cinnamon

1/8 tsp. Almond Extract

1/8 tsp. Vanilla Extract

1/4 cup Mixed Candied Fruit, chopped

1/8 cup Currants or Raisins

1/6 cup Walnuts

Prepare individual tart pans for 16 (shallow tins about 5 inches in diameter).

Prepare the pastry as directed in any Basic Pastry Recipe: and roll the dough out very thinly. Cut 16 rounds to fit the pastry tins, and line the tins with the cut pastry.

Pre-heat oven to 450-F degrees. Blend together the egg, brown sugar, corn syrup, butter, salt, nutmeg, cinnamon, and almond and vanilla extracts in a small mixing bowl. Blend in the candied fruit and nuts.

Spoon the mixture into the pastry-lined tart tins, filling each about two-thirds full. Bake for 10 minutes at 450-F degrees, then reduce the heat to 325-F degrees and bake

for another 10 minutes, or until the filling is set and the pastry is browned.

Loosen tarts from the tins where the filling has bubbled over the pastry, so the tarts do not stick to the tins. Cool the tarts in the in the tins until cool enough to invert, then pop the tarts out to finish cooling on a rack. Serve right away or store in an airtight container until ready to serve.

ITALIAN CHICKEN OR PORK CHOPS    Back to Top

Serves 6

Marinade Ingredients:

1/2 tsp. Garlic Powder

1/2 tsp. Italian Seasonings

1/4 cup Red Wine Vinegar

3/4 cup Worcestershire

1 tsp. Olive Oil

Breading Ingredients:

6 small Chicken Breasts or 6 Pork Chops

1 large Egg

4 Tbs. (1/4 cup) Milk

Italian Bread Crumbs

Blend together the garlic powder, Italian seasonings, red wine vinegar, and Worcestershire sauce with the olive oil in a small bowl. Marinate the chicken of pork in the mixture for 1 hour on each side.

Blend together the egg and milk, and dredge the marinated meat through the mixture. Roll the chicken breasts on all sides in the Italian bread crumbs, or coat the pork chops

with the bread crumbs on one side. Bake the chicken or pork in a pre-heated 375-F degrees until done, or grill. Serve warm.

LAYERED SPAGHETTI BAKE    Back to Top

Serves 8 to10

1 lb. Ground Beef

1/2 cup Green Peppers, chopped

1/2 cup Onion, chopped

1/2 cup Mayonnaise

16 oz. Spaghetti Sauce

1/4 cup Parmesan Cheese

7-oz. package Spaghetti, cooked and drained

1 cup Cheddar Cheese, grated

Pre-heat oven to 350-F degrees. Lightly butter a 2-quart casserole dish and set aside.

In a skillet over medium heat, brown the ground beef with the chopped pepper and onions. Drain off any excess fat. Add the mayonnaise, spaghetti sauce, and parmesan cheese to the skillet, and cook for another 2 or 3 minutes over a low heat setting to warm the mixture through. Meanwhile, prepare the spaghetti as directed on the

manufacturer's packaging. Drain well. Place half of the cooked spaghetti in the bottom of the prepare casserole dish. Pour half of the meat and sauce mixture over the pasta and sprinkle with half of the grated cheddar cheese. Repeat the process to complete the second, top layer. Bake for 30 minutes. Serve warm. Perfect with a side salad

and garlic or cheesy herb bread.

LEFTOVER OATMEAL MUFFINS    Back to Top

1 cup Flour

1 cup Brown Sugar -- packed

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1/2 cup Vegetable Oil

2 Eggs -- beaten*

1 cup Left-over Oatmeal

1 cup Raisins

1 teaspoon Vanilla

In a large bowl, combine flour, brown sugar, baking powder and baking soda. In a second large bowl, combine vegetable oil, eggs, oatmeal, raisins and vanilla. Add wet ingredients to dry ingredients and stir just enough to moisten the dry ingredients (batter will be thin and lumpy). Pour into 12 greased or lined muffin tins. Bake at 350 degrees F for 18 - 20 minutes or until muffins test done with a toothpick inserted into middle of muffin. *Note for Vegetarian application: Omit eggs in this recipe, and substitute

with egg-replacer powder, which may be found in your local health food store

OMA'S SOURDOUGH STARTER & BREAD    Back to Top

I had trouble in the past keeping a starter going. Until I found adding the tablespoon of rye flour when I fed my starter. Some people use dried potato flakes. And I tried them, but still like the rye flour best. Most recipes are just a place to start and then you try to find what works best for you.

Starter

1 package Yeast

1/4 cup water

2 teaspoons vinegar

2 cups of potato water (I use the water off of my boiled potatoes).

1/2 teaspoon salt

2 tablespoons sugar

2 cups unbleached flour

Take out the amount that is needed for recipe. Replace what you take out with water and flour. Such as if you take out 1/2 cup of starter, for a recipe, put back 1/2 cup flour and 1/2 cup of water. I also add a tablespoon of rye flour each time that I feed my starter. Let sit out in warm place until it smells as sour as you want. Then store in the

refrigerator. It took about 6 weeks of using and feeding before my starter really got to working and tasting like I thought sourdough should.

Sourdough Bread

The night before:

1/2 cup starter

2/3 cup potato water

1-1/2 cups unbleached flour (please don't substitute)

Mix real well. Cover with plastic wrap. Place in cold oven overnight.

Next morning:

1 cup flour

1 teaspoon salt

Mix into sponge and knead for about 10 minutes. Add more flour as kneaded, a little at a time. When it is nice, smooth and not sticking to board place in a greased bowl, cover with plastic wrap and let rise until double. This can take from 2 to 3 hours, depending on warmth of rising area. I use my oven with the light turned on. After the dough has doubled, punch it down. Shape into a round loaf and place on a lightly greased cookie sheet dusted with cornmeal. Let rise until almost double. Slash top, slicing in one direction, with very sharp knife. Bake in 425 degree preheated oven for 30 to 35

minutes. Is done when tapped on the bottom and it sounds hollow. Cool before cutting or your sourdough will taste like it is under baked. Yes it is a long wait. But worth it. If you have a question just ask. I love to talk sourdough.

SOURDOUGH BREAD    Back to Top

1 cup Sourdough starter

1 1/3 cups Warm water

5 To 6 c all-purpose flour or -a combination of All-purpose and whole wheat flours

1 tablespoon Salt

1 tablespoon Sugar

1 teaspoon Baking soda

Cornmeal to sprinkle on pans

The Sponge: Pour 1 cup of starter into a large ceramic mixing bowl. Feed and then refrigerate the remainder. Add to the starter in the mixing bowl, the warm water and about 3 c of flour. Beat vigorously with a spoon or wire whisk. Cover this sponge with plastic wrap and put it aside to work. This time period can be very flexible, but allow at least 2 hours and as many as 24. The longer it has, the more yeast there will be for the second rise and the more pronounced the sour flavor of the bread will be.

The Dough: After sponge has bubbled and expanded, remove plastic wrap. Blend salt, sugar and baking soda into 2 c of flour. Mix this into sponge with large spoon. When dough begins to hold together, turn it out onto floured board and knead it for 3 or 4 minutes. Add flour as needed to make Continue kneading for another 3 or 4 minutes. Place the dough back in the bowl turning it to grease the top. Cover and let rise for 2 to 4 hours. If you want, you can skip the second rise in the bowl and proceed directly to

the next step.

Shaping And Baking The Loaves: Knock down the dough and shape it into 2 long loaves. Place them on a cornmeal sprinkled cookie sheet, cover and let them rise for another 2 hours or so. Toward the end of the rising period, preheat your oven to 450 F and begin heating a kettle of water on your stove. Just before you put them in the oven, slash the tops of your loaves diagonally with a knife 1/4" deep every two inches and brush with cold water. Place a baking pan on the oven bottom and put in 3 or 4 cups of boiling water. Put the loaves on the rack over the steaming water, close the oven and bake for about 25 minutes.

SOURDOUGH HEALTH BREAD    Back to Top

Have starter ready to use, reserve 1 cup.

Large bowl, put

Expanded starter 1-1/2 tablespoons dry yeast

1 1/2 cups wrist-warm water 2 tablespoons, honey, molasses or sugar

Stir to dissolve. Let sit 5 minutes. Add

1 cup instant nonfat dry milk 1/2 cup raw wheat germ

1 tablespoon granular kelp 1 cup bran

1 1/2 teaspoon salt

Mix thoroughly. Using heavy spoon, stir in 7 cups white unbleached flour Follow directions for White Bread, for handling dough. Bake preheated 350 degree oven 45 minutes or until done. Yield 4 loaves.

GRAINY SOUR DOUGH BREAD    Back to Top

2 1/4 teaspoons yeast

2 teaspoons sugar

1/2 cup warm water

1 1/2 cups hot water

2 teaspoons salt

2 tablespoons honey

2 tablespoons molasses

1/4 cup butter

1/8 cup flax seed

1/8 cup millet

1/8 cup cracked wheat

1/8 cup buckwheat

1/8 cup oat groats

1 cup sour-dough starter

3 cups whole wheat flour

5 cups bread flour {or more}

1 egg

1 tablespoon water

poppy or sesame seeds

Proof the yeast. Put the next 10 ingredients into a large bowl and mix well. When cooled, stir in the starter and whole wheat flour. Beat well. Add the bread flour a cup at a time until dough comes away from the side of the bowl. Knead for 10 minutes on a floured board. Place dough in a greased bowl and cover, let rise until doubled in size. Punch down and form into 3 balls. Cover and let rest for 10 minutes. Form into oblong loaves and place on greased cookie sheets. Brush with egg wash and sprinkle with seeds. Cover and let rise until doubled. Bake at 400 degrees F for 30 - 40 minutes.

PANCAKE SYRUP    Back to Top

1 cup White Sugar

3 Tbsp Corn Starch

1 tsp. Cinnamon

1/2 tsp. Nutmeg

1-1/2 cups Apple Cider

In a heavy medium saucepan, combine cider, sugar, cornstarch, cinnamon and

nutmeg. Place pan over medium heat and cook, stirring constantly until mixture thickens and comes to a boil. Stir while boiling for about one minute. Set aside and keep warm to serve with Apple/Cinnamon Pancake.

PINEAPPLE MUFFINS    Back to Top

1 can (8 oz) crushed pineapple

1/2 cup all-purpose flour

1/3 cup firmly packed brown sugar

1/4 tsp ground cinnamon

1/2 cup butter or margarine, melted and divided

2 cups all-purpose flour

1/2 cup sugar

1 tbs baking powder

1/2 tsp salt

1 egg, beaten

3/4 cup milk

Drain pineapple, reserving 1/4 cup juice. Combine 1/2 cup flour, brown sugar, cinnamon, and 1/4 cup butter; stir well. Combine next 4 ingredients. Combine egg, milk, remaining 1/4 cup butter, and reserved pineapple juice; stir well. Make a well in center of dry ingredients; add liquid ingredients, stirring just until moistened. Spoon batter into

greased and floured muffin pans, filling half full. Spoon pineapple over batter and sprinkle with cinnamon mixture. Bake at 375 degrees for 30 minutes. Yield: 16 muffins.

POTATO-BACON SOUP    Back to Top

2 cans (about 14oz each) chicken broth

3 russet potatoes (1-3/4 to 2 lbs), peeled and cut into 1/2-inch cubes

1 medium onion, finely chopped

1 tsp dried thyme leaves

4 to 6 strips bacon, chopped

1/2 cup shredded Cheddar cheese

Combine broth, potatoes, onion, and thyme in Dutch oven; bring to a boil over high heat. Reduce heat to medium-high and boil 10 minutes or until potatoes are tender. While potatoes are cooking, fry bacon until crisp; drain on paper towels and crumble bacon. Add bacon to broth mixture; simmer 3 to 5 minutes. Season to taste with salt and ground black pepper. Ladle into bowls and sprinkle with cheese. Serves 4.

PUFFED APPLE & CINNAMON PANCAKE    Back to Top

6 Tbsp Butter or Margarine

6 large Granny Smith Apples, diced

1 cup White Sugar

3 Tbsp Cinnamon

9 Eggs

1-1/2 cups White Flour

1-1/2 cups Milk

In a large skillet, melt the butter and saute the apples until tender. Combine sugar and cinnamon, then pour 3/4 cup of the mixture over the apples and stir until thoroughly coated. (Reserve other 1/4 cup for later). Coat a 10 x 15 inch glass pan with a non-stick cooking spray. Spread the apple mixture in the bottom of the dish. Cover and refrigerate overnight. In the morning, preheat oven to 400 degrees F. Place the apples, uncovered, in the oven for 10 minutes. Meanwhile, beat the eggs well. Add flour and beat until smooth, scraping sides and bottom of bowl. Add milk and stir. Pour batter over the heated apples and return to oven for 12 - 15 minutes until edges begin to cook and puff. Remove the pancake from the oven and sprinkle with the reserved cinnamon mixture. Dot with additional butter and return to oven for another 12 - 15 minutes or until pancake is puffed and peaked. Cut into squares and serve with syrup. 10 - 12 servings

PUMPKIN PIE    Back to Top

Pastry for single-crust 9-inch pie

1 can ( 16 ounces) pumpkin

1 can (12 ounces )evaporated skim milk

3 eggs

18 packets EQUAL sweetener

1/4 t salt

1 t ground cinnamon

1/2 t ground ginger

1/4 t ground nutmeg

1/8 t ground cloves

ROLL pastry on floured surface to circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute the edge. BEAT pumpkin, milk and eggs in medium bowl; beat in remaining ingredients. Pour mixture into pastry shell. BAKE in pre-heated 425*F oven for 15 minutes; reduce heat to 350* and continue baking until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.

QUICK CHICKEN AND PASTA    Back to Top

2 qts water

1/2 tsp salt

4 oz vermicelli, uncooked

3/4 cup frozen small peas

1/3 cup Italian salad dressing

1 cup chopped cooked chicken

1/4 tsp sweet red pepper flakes

2 tbs grated Parmesan cheese

Combine water and salt in a large saucepan; bring to a boil. Add vermicelli and peas. Return to a boil; reduce heat and cook 10 minutes. Drain and set aside. Heat salad dressing in a saucepan. Add chopped chicken and red pepper flakes, and cook, stirring constantly, 2 minutes. Add reserved pasta mixture, and cook until thoroughly heated. Sprinkle with Parmesan cheese, tossing mixture well. Yield: 2 servings.

RAISIN COFFEE CAKE    Back to Top

1 1/2 cup sifted flour

1/2 tsp salt

6 Tblsps sugar

2 tsp baking powder

1/2 tsp allspice

3/4 cup milk

1 egg

3 Tblsps butter or margarine, melted

1/2 cup raisins

1/4 cup sugar

1 tsp cinnamon

Stir together flour, salt, 6 Tbsp sugar, baking powder and allspice. Add milk, egg and butter. Mix thoroughly. Stir in raisins. Turn into greased and floured 8" layer cake pan. Mix together 1/4 cup sugar and cinnamon. Sprinkle over top of cake. Let stand 5 minutes. Bake in preheated 350 degrees oven 25 to 30 minutes. Cool slightly.

Serve warm.

SHANK AND GRAPES STEW    Back to Top

4 lbs beef shanks

1/3 c flour

1/4 c veggie oil

1 large onion, coarsely chopped

4 medium carrots, diced

3 stalks celery, diced

1 clove garlic, minced

1 can (16 oz) diced tomatoes

1/2 c dry white wine

1 t salt

1/2 t dry thyme, crushed

1/4 t ground pepper

2 c seedless grapes

2 T lemon juice

2 T minced parsley

Shake shanks and flour in a clean dry bag until shanks are lightly coated. Brown shanks in oil over medium-high heat a few at a time; Remove and set aside. Add onions, carrots, celery and garlic; cook until onion is tender. Return shanks to pan, add tomatoes, wine, salt, thyme, and pepper. Bring to a boil; reduce heat, cover and

Simmer 1 to 1 1/2 hours or until tender. Stir in grapes and lemon juice; cook grapes until just heated. Sprinkle with parsley before serving.

SHERRIED SWEET POTATO CASSEROLE    Back to Top

8 medium Sweet Potatoes

1 cup Brown Sugar, packed

2 T. Cornstarch

1/2 t. Salt

1/2 t. Shredded Orange Peel

2 cups Orange Juice

1/2 c. Raisins (I add more)

6 T. butter

1/3 c. Dry Cooking Sherry

1/4 c. Chopped Walnuts (I add more and use pecans)

Cook potatoes in boiling, salted water until just tender; drain. Peel and cut lengthwise into 1/2 inch slices. Arrange in 13 x 9 x 2 dish. Sprinkle with a little salt. In saucepan combine brown sugar, cornstarch, 1/2 t. salt. Blend in orange peel and juice; add raisins. Cook and stir over medium heat till thickened and bubbly; cook 1 minute more. Add butter, sherry and nuts, stirring until butter is melted. You may add crushed pineapple, sliced apricots, mandarin oranges. I add crushed pineapple and mandarin oranges. Bake at 325 for 30 minutes or until potatoes are well glazed. Baste

occasionally.

SHRIMP SALAD ROCKVILLE    Back to Top

Ingredients:

3 lbs. shrimp

1 Tbsp vinegar

2 Tbsp salt

1 cup chopped celery

3 chopped hard-boiled eggs

1 tsp. grated onion

4 TBSP. Durkee's Sauce

Mayonnaise

Preparation:

Place 3 lbs. shrimp in the shell into boiling water seasoned with 1 Tbsp.

vinegar and 2 Tbsp. salt. Boil shrimp until the meat draws away from the

shell, about 7 minutes.

Drain immediately. Shell and devein the shrimp. Put 1 cup chopped celery,

3 chopped hard-boiled eggs, and 1 tsp. grated onion into a mixing bowl.

Holding the shrimp over the bowl as you work, squeeze them along the

deveined back and then tear the shrimp into smaller pieces, allowing their juice to

blend with the other ingredients (I am told this is the real secret to this

great shrimp salad). Add 4 TBSP. Durkee's Sauce and enough mayonnaise to

moisten and bind the ingredients together. Make the salad and store covered

in the refrigerator a day in advance of serving, for best flavor. Serves 6 to 8.

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.

SPOON ROLLS    Back to Top

1 package dry yeast

2 cups warm water (105 to 115 degrees)

1/2 cup butter or margarine, melted

4 cups self rising flour

1 egg, slightly beaten

1/4 cup sugar

Dissolve yeast in warm water: let stand 5 minutes. Combine yeast mixture, butter, and flour in a large bowl, mixing well. Stir in egg and sugar. (Mixture will be a very soft batter.) Cover and refrigerate batter overnight. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 350 degrees for 25 minutes. Yield: 16 rolls. Note: Batter may be stored, covered, in refrigerator for up to 4 days.

HOMEMADE PRE-TREATING STAIN REMOVER    Back to Top

1/2 cup Ammonia

1/2 cup white vinegar

1/4 cup baking soda

2 tbs. liquid soap

2 quarts water

Mix all ingredients in a spray bottle. Spray on stain and let sit for a few minutes. Launder as usual.

SUGAR-FREE CHEESECAKE    Back to Top

1 package (8 ounces) cream cheese, softened

1 1/3 cups milk

1 package (4 serving size) sugar-free vanilla instant pudding

Fresh fruit (My favorite is fresh (or frozen) blueberries. Strawberries

work well also, if you happen to like strawberries

one Graham Cracker pie crust

Beat cream cheese until smooth. Slowly add milk, beating until creamy. Add pudding mix; beat until smooth and thickened. Pour half of this mixture into graham cracker pie shell (or plain pie pan if preferred). Place a layer of fresh fruit on top of this mixture (if using strawberries chop the berries into small pieces - if using blueberries I place whole berries on mixture). Pour the other half of the mixture on top of the fruit, completely covering the fruit. Top with whole fresh fruit. Refrigerate.

SWEET POTATO (OR PUMPKIN) DUMP CAKE    Back to Top

1 box cake mix

1 can sweet potatoes or pumpkin

1 stick butter

I can crushed pineapple, optional

1/2 to 1 cup coconut, optional

1/2 cup chopped nuts, optional

Grease a 9x13 baking dish or pan. Mash sweet potatoes. Stir in pecans and or pineapple. Spread in baking dish. Sprinkle with coconut. Sprinkle cake mix over top. Melt butter and pour over top of cake mix. Bake at 350 deg. for 45 minutes to an hour.

I also make "dump pies". Instead of pie filling I use canned fruit. I put a can of fruit in the baking dish along with any "optional" I want. I sprinkle cake mix over that and pour a stick of melted butter over the top. Bake at 350 degrees for 45 minutes to an hour. Of course you can use any combination. My favorite is canned apricots with lemon cake mix. It is also nice to combine canned fruit with pie filling. Blueberry pie filling with

canned peaches make a nice combination.

SWEET POTATOES AND CRANBERRIES    Back to Top

6 sweet potatoes

1 cup cranberry sauce

3/4 cup fresh orange juice

3/4 tsp orange rind

3/4 tsp cinnamon

1 1/2 Tables butter

1 cup cranberries

1/4 tsp nutmeg

Boil potatoes in their skin until barely tender. Peel, slice thickly and arrange in a baking dish. In a saucepan mix remaining ingredients and simmer 5 minutes. Pour over potatoes and bake uncovered 350 for 20 minutes.

TIPSY CRANBERRY RELISH    Back to Top

4 cups fresh or frozen cranberries

1 1/2 cups sugar

1/3 to 1/2 cup cherry brandy

1/2 cup chopped walnuts

Combine cranberries & sugar in a 1 1/2 qt. casserole; microwave at medium (50% power) 12 to 13 minutes, stirring once. Stir in brandy and walnuts. Cool in refrigerator 2 to 3 hours before using. Serve with poultry or pork.

TURKEY AND DRESSING SURPRISE    Back to Top

Layer leftover dressing, turkey, small dollops of cranberry sauce, dressing, turkey, cranberry sauce, ending with layer of dressing. Dot with butter. Bake at 350 degrees F for 30 minutes to an hour (depends on size of casserole dish). Stove Top or Mrs. Cubbison's Dressing Mix works fine, particularly if you add celery, onions, nuts if your family likes them, etc.

TURKEY DIVAN    Back to Top

Serves 6

1/2 cup Butter or Margarine

1/3 cup All-purpose Flour

Salt & Black Pepper

3 cups Whole Milk

1/4 tsp. Dry Mustard

1/2 tsp. Worcestershire Sauce

1 cup Cheddar cheese, grated

20-oz. package frozen Broccoli

6 large slices leftover Turkey

2 Egg Yolks, beaten

6 Tomato slices, thick cut

Pre-heat oven to 375-F degrees and lightly butter a 9-inch by 13-inch glass baking dish; set aside. Melt the butter or margarine in a saucepan over moderate heat. Sprinkle in the flour, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper; stir until bubbling.

Remove the mixture from the heat and add the milk all at once. Stir in the dry mustard and Worcestershire sauce and blend well. Return the mixture to moderate heat and cook until thick and smooth, stirring constantly. Remove the sauce from the heat and stir in about three-quarters cup of the grated cheddar cheese.

Meanwhile, prepare the frozen broccoli as directed on the manufacturer's packaging. Drain, and place the vegetable pieces in an even layer at the bottom of the prepared baking dish. Sprinkle on a bit of salt and pepper for seasoning. Add a single layer of turkey slices over the top of the broccoli.

Beat the egg yolks into the cheese sauce, and pour the mixture over the top of the turkey slices. Place the tomato slices on top of the sauce and sprinkle the remaining one-quarter cup of grated cheddar cheese over all. Bake for about 20 to 25 minutes, or until bubbling and heated through. Switch the oven setting to broil, and lightly brown the top of the dish. Watch closely so the top does not burn. Serve warm.

TURKEY HASH    Back to Top

Serves 3

2 Tbs. Butter or Margarine

1 medium Yellow Onion, chopped

1 small sweet Red Pepper, chopped

2 medium leftover boiled Potatoes, chopped

2 cups leftover Turkey, chopped

1/2 tsp. dried Rosemary

Salt and Black Pepper

1/4 cup Chicken or Turkey Broth

Melt the butter or margarine in a large skillet over moderate heat. Add the onion and red pepper and sauté for about 5 minutes or until tender. Stir in chopped potatoes, turkey, and rosemary, and season with a bit of black pepper and salt to taste. Cook, stirring constantly, for at least 5 minutes. Stir in broth, then cook and stir for 2 minutes more, or until it has a desired consistency. Serve warm.

TURKEY SCALLOP    Back to Top

8 oz. pkg. Pepperidge Farm stuffing mix

4 c cut-up cooked turkey

1/2 c butter

1/2 c flour

1/4 tsp salt

4 C turkey (or chicken) stock

6 eggs, beaten

2 cans cream of mushroom soup

1/4 c milk

1 c sour cram

Mix stuffing according to directions on package. Pat into 13x9 pan. Top with turkey. Make sauce by melting butter, then stir in flour, salt and stock. Pour this into the eggs, mix, then pour over the turkey. Bake at 325 degrees for 45 minutes. Cut into squares to serve, and serve with mushroom sauce made by mixing the mushroom soup, milk, and sour cream. If desired, you can add about 1/4 c chopped pimento to the mushroom sauce.

VEGETARIAN LASAGNA    Back to Top

8 lasagna Noodles

14 1/2 ounce can tomatoes

1 cup chopped celery

2 sweet red peppers, chopped

2 bay leaves

1 egg, beaten

1/4 cup grated parmesan cheese

10 ounce package frozen chopped Broccoli

15 ounce can tomato sauce

1 cup chopped onion

1 1/2 teaspoon dried basil, crushed

1 clove garlic, minced

2 cup Low-fat ricotta or cottage Cheese

1 cup shredded mozzarella cheese

Cook noodles and broccoli separately according to their package directions; drain well. Set aside. For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves. Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and 1/4 t pepper. Stir in broccoli. Spread about 1/2 cup of the sauce in a 13x9x2 inch baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce. Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving. 8 Servings

VEGGIE POTATO CHILI    Back to Top

1 lb russet potatoes, pared and cubed

1/2 c carrots, pared and sliced

2 t veggie oil

1/2 c each celery and chopped onion

1 can corn, drained

1 can diced tomatoes (including liquid)

1 can (16 oz) pinto beans, rinsed and drained

1/4 c fresh or canned green chili peppers, diced

2 c water

1/4 c chopped parsley

1 1/2 t chili powder

1 t dried oregano, crushed

1/8 t ground pepper

1/2 t salt

1 c shredded Cheddar cheese

Saute` potatoes and carrots in oil for 5 minutes. Add celery and onion and sauté until onion softens. Add remaining ingredients except cheese. Bring mixture to a boil, reduce heat and simmer about a hour or until mixture thickens slightly. Serve with grated cheese.

ZESTY LEMON SPARERIBS    Back to Top

6 lbs pork spareribs, cut into serving size pieces

1 (6 oz) can frozen lemonade concentrate, thawed

3/4 cup barbecue sauce

Place pork into Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1-1/2 hours or until tender. Remove pork to 13- x 9- x 2-inch baking dish. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn pork to coat with marinade. Cover and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours. Heat coals or start gas grill. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered, 4 inches from medium-high heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade. Yield: 8 servings.