A SEPHARDIC PASSOVER SEDER

SEPAHARDIC DATE HAROSET

LONG-COOKED EGGS

MOROCCAN-STYLE MATZO BALL SOUP

SPINACH AND POTATO MATZO PIE

TURKISH EGGPLANT STEW

ROASTED PEPPER SALAD

SWEET AND SOUR ARTICHOKE HEARTS

SEPHARDIC WINE AND FRUIT PUDDING

APPLE NUT BREAD

APPLE PIE FILLING

APPLE PIE FILLINGS

APPLESAUCE OATMEAL COOKIES

BAHAMIAN GRILLED CHICKEN

BAKED CHICKEN PAPRIKA

BAKED SPINACH

BARBIE'S HAPPY BIRTHDAY CAKE

BARBIE'S PRETTY PINK CAKE

BEEF PORK RIBS AND CHICKEN

BLACK BEAN SOUP

BREAKFAST BAKE

BREAKFAST COOKIES

BUG JUICE

CANDIED SWEET POTATOES

CARAMEL APPLE COOKIES

CARAMEL APPLE SALAD

CHICKEN OR TURKEY TETRAZZINI

CHICKEN POT PIE II

CHICKEN POT PIE I

CHICKEN WITH PAPAYA

CHILDREN'S CHOCOLATE CAKE MIX

CHILDREN'S CHOCOLATE FROSTING

CHILDREN'S COOKIE MIX

CHILDREN'S EASY BAKED BROWNIES

CHILDREN'S LEMON CAKE MIX

CHILDREN'S WHITE FROSTING MIX

CHOCOLATE PEANUT CRISPS

CLAM QUICHE

CRIMINALLY DELICIOUS CARAMEL SQUARES

EASY CHILI

EATING BUGS

EATING BUGS

EATING BUGS

GARLIC PEAS AND RICE

GUMDROP CAKE

HALF MOON COOKIES

HALF MOON COOKIES

IOWA SALAD

ITALIAN BROCCOLI CASSEROLE

LOW FAT FUDGE BROWNIES

LUAU PORK TERIYAKI

MONSTER MUNCHIES

ORANGE DESSERT SOUFFLE

OYSTER CORN CHOWDER

PEANUT BUTTER BLOSSOMS

PERFECT PEAR TARTS

POTATO DOUGHNUTS

PUMPKIN PECAN CHEESECAKE

QUESADILLAS WITH POBLANOS BRIE AND F

RED BEANS AND RICE

REDS FRIED CHICKEN

RICE BROCCOLI CHEESE THING

SAFFRON RICE

SALMON AND EGGS BENEDICT WITH CAPER

SPARKLING FROSTING

SUNSHINE BREAD

SWEDISH COFFEE CAKE

TACO SOUP

THUMB PRINT COOKIE MIX

TORTILLA CREPES

TRIPLE APPLE MULLED CIDER

UNTRADITIONAL OATMEAL COOKIES

YEAST PANCAKES

A SEPHARDIC PASSOVER SEDER    Back to Top

Food plays a major role in the rituals of Passover, the joyous holiday commemorating the end of Jewish slavery in Egypt. It starts with the Seder, a celebratory meal during which families gather to recount the story as written in the Haggadah, or Passover prayer book. Throughout the reading, friends and family sample foods symbolizing the various elements of the Passover story.

Most American Jews are of the Ashkenazic, or Eastern European tradition. But Jews from the Mediterranean, or Sephardic Jews, have some different Seder traditions in regard to food; these traditions lend themselves well to vegetarians. For instance, Sephardic tradition permits the use of legumes and grains that are not permitted in the Ashkenazic tradition, with the exception of wheat.

The recipes that follow represent a small sampling of traditional Sephardic Seder dishes.

SEPHARDIC DATE HAROSET    Back to Top

Makes: about 2 cups

Haroset is a spread for matzo made from fruit, nuts and wine; it symbolizes the mortar used by the Jewish slaves to build ancient Egyptian cities. Sephardic harosets are made in various ways, but usually contain dates.

1 cup pitted dates

1 cup raisins

1/2 cup walnuts

1 medium apple, peeled and diced

1 teaspoon cinnamon

1/4 teaspoon ground ginger

3 to 4 tablespoons sweet Passover wine

Combine all the ingredients in a food processor; process until finely chopped. Pat into a serving container and cover until serving.

LONG-COOKED EGGS    Back to Top

(Huevos Haminados)

Makes: 1 dozen

In this recipe, eggs are baked overnight, which prevents scorching and results in a creamy, rich flavor and beautiful brown color.

1 dozen eggs

Water

Preheat the oven to 225 degrees.

Place the eggs in a casserole dish. Add water to cover, about double the volume of the eggs. Bring to a simmer on stovetop, then cover tightly and transfer to the oven. Bake at least 8 hours or overnight. Drain and serve.

MOROCCAN-STYLE MATZO BALL SOUP    Back to Top

Serves: 8 to 10

Matzo balls aren't always a part of the Sephardic tradition, but a Turkish friend remembers them from his childhood Seders. They'd be sorely missed at any American Seder; boxes of Passover matzo ball mix feature a foolproof recipe for them.

2 tablespoons olive oil

1 medium onion, minced

2 large or 3 medium leeks, white parts only,

quartered lengthwise and chopped

2 medium potatoes, peeled and diced

2 medium white turnips, peeled and diced

3 medium carrots, sliced

3 medium stalks celery, diced

1/2 pound mushrooms, chopped

8 cups vegetable broth or water, or a combination

1 teaspoon each: paprika and ground cumin

1 large onion, quartered and thinly sliced

Salt and pepper to taste

2 cups frozen peas

Matzo balls (make according to package directions)

Heat the oil in a large soup pot. Add the onion and leeks; sauté over medium heat until the leeks are limp, about 10 minutes. Add the potatoes, turnips, carrots, celery, mush rooms, broth or water, paprika and cumin; mix well. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 45 minutes.

Add the chickpeas if desired, season to taste with salt and pepper, and simmer 10 minutes more. Stir in the peas.

Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with matzo balls.

SPINACH AND POTATO MATZO PIE    Back to Top

Serves: 8 to 10

Matzo pies, called minas, are common at Sephardic Seders. They consist of layered matzos, vegetables and cheese.

8 medium potatoes

2 10-ounce packages frozen chopped spinach, thawed and squeezed

4 to 6 scallions, diced

15-ounce container reduced-fat or nonfat ricotta cheese

Juice of 1 lemon

Salt and pepper to taste

6 to 8 matzos

2 cups grated mild white cheese, such as mozzarella,

Monterey Jack or white cheddar

Bake or microwave the potatoes in their skins until tender; cool. Peel and cut into 1/4-inch-thick slices. Preheat the oven to 350 degrees. In a mixing bowl, combine the spinach, scallions, ricotta cheese, lemon juice, and salt and pepper.

Soak the matzos in warm water in a shallow container until pliable but not mushy, about 2 minutes; drain. Lightly oil two 9- by 9-inch casserole dishes; line the bottoms with a layer of matzos. Layer each with the spinach mixture, potato slices, more matzos and 1/2 cup mozzarella cheese. Repeat until all ingredients are used. Finish with a layer of matzo. Bake until top matzo is golden with spots of brown, 25 to 30 minutes. Cut into squares to serve.

TURKISH EGGPLANT STEW    Back to Top

Serves: 8 to 10

Eggplant is always abundant in the Mediterranean, so it is not unusual to find eggplant on the Sephardic Seder table. It is unusual, however, for Ashkenazic Jews to eat rice during Passover, so it is optional for this stew.

2 medium eggplants (2 pounds)

1 tablespoon olive oil

1 medium onion, chopped

14- to 16-ounce can diced tomatoes, undrained

Juice of 1/2 to 1 lemon, or to taste

1 teaspoon sugar

1/4 to 1/2 cup chopped fresh parsley, to taste

Salt and freshly ground pepper to taste

Cooked rice (optional)

Preheat the oven to 450 degrees.

Prick the eggplants in several places with fork; place on a foil-lined baking sheet. Bake until softened and collapsed, about 45 to 55 minutes. Cool, slice open and scoop the pulp from the skin. Discard the skin and chop the pulp.

In a large, heavy saucepan, heat the oil over medium heat. Add the onion; sauté until golden, 5 to 7 minutes. Add eggplant, tomatoes, lemon juice and sugar. Simmer gently, covered, 20 minutes. Add the parsley, then season with salt and pepper. Simmer 10 minutes more. Serve alone or over rice.

ROASTED PEPPER SALAD    Back to Top

Serves: 8 to 10

This traditional Moroccan salad is often served during the Passover meal in the homes of Sephardic Jews.

6 large green bell peppers

4 medium tomatoes, diced

1 tablespoon olive oil

2 teaspoons lemon juice

2 cloves garlic, minced (optional)

1 teaspoon paprika

Salt to taste

Lettuce leaves

Preheat the oven to 450 degrees. Place the peppers on a foil-lined baking sheet; bake until skins are blackened on all sides, about 20 minutes. Remove from oven and place peppers in paper bag; seal and set aside at least 15 minutes. Peel off the skins, remove the stems and seeds, and cut into 1-inch pieces.

Combine peppers with remaining ingredients; mix thoroughly. Cover and refrigerate for 1 hour. Arrange lettuce leaves on serving platter and top with the salad. Serve 1 or 2 lettuce leaves with each serving of salad.

SWEET AND SOUR ARTICHOKE HEARTS    Back to Top

Serves: 8

This simple side dish is traditional to the Sephardic Passover tables of several countries, including Turkey.

2 10-ounce packages frozen artichoke hearts,

or 2 1-pound cans artichoke hearts (not marinated), drained

1/3 cup apple juice

Juice of 1 lemon, or to taste

2 tablespoons honey, or to taste

Pinch of salt

1/4 cup chopped fresh parsley

In a deep saucepan over medium heat, combine the artichoke hearts and apple juice; bring to a simmer. Stir in enough lemon juice and honey to achieve the desired sweet-sour taste. Add salt and simmer, uncovered, until liquid is reduced slightly. Transfer to serving plate; sprinkle with parsley.

SEPHARDIC WINE AND FRUIT PUDDING    Back to Top

Makes: 24 or more little squares

1/2 cup chopped dried apricots

1/2 cup chopped dates

1/3 cup raisins

3/4 cup sweet Passover wine

2 eggs plus 2 egg whites, beaten

1/4 cup honey

3/4 cup matzo cake meal

1 teaspoon cinnamon

2 tablespoons canola oil

2/3 cup finely chopped walnuts

Combine the dried fruits with the wine in a small mixing bowl. Let soak overnight or for the good part of a day, then drain off any excess wine. Preheat the oven to 350 degrees. Combine the remaining ingredients in a mixing bowl, then stir in the soaked fruits. Pour into an oiled 9- by 13-inch baking pan. Bake, covered, for 45 minutes, then uncover and bake for 15 minutes more, or until the pudding looks dark but still moist and springs back at a gentle touch. Cool, then cut into small squares or diamonds to serve.

APPLE-NUT BREAD    Back to Top

1/4 cup butter or margarine, softened

1 cup firmly packed light brown sugar

2 eggs

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp grated lemon rind

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 large apple, pared, cored, and grated (about 1 cup)

1/2 cup buttermilk

3/4 cup chopped walnuts

Cream butter; add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt, lemon rind, cinnamon, nutmeg, and apple; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in walnuts. Pour batter into a greased and floured 9- x 5- x 3-inch loaf pan. Bake at 350 degrees F. for 55 to 60 minutes or until a

wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes; remove and cool on a wire rack. Yield: 1 loaf.

APPLE PIE FILLING    Back to Top

4 1/2 C. sugar

1 C. cornstarch

2 t. cinnamon

1/2 t nutmeg

1 t. salt 10-11 C. cold water

Peel and slice apples to fill 7 qt. jars 3/4 to 7.8 full. Mix all ingredients with cold water. Cook until thick and bubbly. Add 3 T. lemon juice. Pour mixture over apples and seal. Process 30 minutes in a hot water bath.

APPLE PIE FILLINGS    Back to Top

#1 Mix together...

4 1/2 cups sugar

2 teas cinnamon

1 teas salt

1 cup cornstarch

1/4 teas nutmeg

Add...

2 T lemon juice

10 cups water

Bring to a boil. Fill bottles with raw sliced apples. Pour mixture over and process in quarts for 15 minutes.

#2 Cook until tender...

16 cups peeled, sliced apples

1 cup water

3 cups sugar

Add.......

3 T minute tapioca

2 teas cinnamon

1/2 teas nutmeg

Process in quarts for 45 minutes.

APPLESAUCE OATMEAL COOKIES    Back to Top

1 cup old-fashioned rolled oats

2 1/2 cups unbleached all- purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt, optional

1 cup brown sugar, firmly packed

3/4 cup plus 2 tablespoons applesauce

1 egg white, lightly beaten

1 tablespoon vanilla extract

1 cup raisins

Preheat oven to 350 degrees. Use a nonstick baking sheet or spray a baking sheet with vegetable cooking spray. Combine oats, flour, baking soda, cinnamon and salt, if using. In a separate bowl, beat together brown sugar, applesauce, egg white and vanilla until well combined. Stir wet ingredients into dry ingredients. Fold in raisins. Drop cookie dough on sheet by the tablespoonful. Leave 1 1/2 inches between cookies. Bake for 15 minutes. Let cookies cool on a wire rack. Makes 60 cookies.

BAHAMIAN GRILLED CHICKEN    Back to Top

4 chicken breast halves, skin on, bone in

Salt and freshly ground black pepper

Juice of 2 fresh limes or 1 lemon

2 tablespoons vegetable oil

1/4 cup finely diced bacon

1/2 cup finely chopped onion

1/2 cup thinly sliced green bell pepper strips

1/2 cup finely chopped celery

2 cups diced canned tomatoes and their juices

1 cup chicken stock

1 tablespoon Worcestershire sauce

1/2 teaspoon dried thyme

TO GRILL THE CHICKEN: Season the chicken with salt and pepper and marinate in lime or lemon juice for 10 minutes. While this is marinating, heat the grill. Grill for 10 minutes on each side or until just cooked through. Keep the skin on as you grill the chicken to keep it moist. You can take the skin off after cooking. While the chicken is cooking, make the sauce.

TO MAKE THE SAUCE: In a 2-quart saucepan, over medium heat, heat the oil and bacon. When the bacon is brown, add the onion, green pepper and celery and cook, covered, over low heat for 10 minutes or until tender. Add the tomatoes and their juices, chicken stock, Worcestershire sauce, and thyme and simmer, uncovered, for 10 minutes. Season with salt and pepper to taste. Yield: 4 Servings

BAKED CHICKEN PAPRIKA    Back to Top

1 whole boneless Chicken Breast

8 oz. Sour Cream

2 Tbs. Lemon Juice

Paprika

Salt and Pepper to taste

Italian flavored Bread Crumbs

Blend sour cream and lemon juice in medium mixing bowl. Add 5-8 shakes of paprika and stir until the mixture is well colored.

Cut chicken into 4 pieces, or more. Add the chicken to sour cream mixture and turn to coat. Cover and marinate at least 8 hours. (For best results, you may prepare the

recipe the night before serving.) Pre-heat oven to 375-F degrees. Remove chicken from marinade and roll in Italian bread crumbs mixed with salt and pepper until well coated. Place the chicken in glass baking dish and bake for 35-45 minutes, or until the top starts to brown. Serve warm. Serves 2 or 3

BAKED SPINACH    Back to Top

1/2 cup butter

8 ounces cream cheese

2 packages frozen spinach

1 package Lipton Onion Soup Mix

Breadcrumbs

Melt butter in a large frying pan. Add 2 packages of spinach. Break up and stir. Add cream cheese and onion soup mix. Stir well. Place in a casserole. Top with breadcrumbs

and bake at 300 degrees for 45 minutes. Yield: 6 Servings

BARBIE'S 'HAPPY BIRTHDAY' CAKE    Back to Top

4 teaspoons Flour

2 teaspoons Cocoa Powder

1 tablespoon Sugar

1/8 teaspoon Baking Powder

1 dash Salt

1/8 teaspoon Vanilla

4 teaspoons Water

2 teaspoons Vegetable Oil

Frosting -- your choice

Stir together flour, cocoa, sugar, baking powder, salt, vanilla, water and oil. Stir until the batter is smooth and chocolate colored. Pour the batter into greased and floured cake pan. Bake 13 to 15 minutes. or until you see the sides of the cake separate from the pan. Remove cake and cool. Makes 1 layer cake.

BARBIE'S PRETTY PINK CAKE    Back to Top

5 tablespoons Flour

1/4 teaspoon Baking Powder

1/8 teaspoon Salt

5 teaspoons Red Sugar Crystals

1/4 teaspoon Vanilla

4 teaspoons Vegetable Oil

8 teaspoons Milk

Stir together cake flour, baking powder, salt, red sugar, vanilla, oil and milk until the batter is smooth and pink. Pour 3 Tbsp. of batter into greased and floured cake pan. Bake 15 minutes. Repeat for second layer. Makes 2 layers.

BEEF ROAST PORK CHOPS RIBS AND CHICKEN    Back to Top

Each sauce is per one pound of meat.

2/3 cup of Dr. Pepper brand soda

2/3 cup of ketchup

1 tbs.. of Worcestershire sauce

1 tbs.. of dried oregano

1 garlic clove, minced (optional)

Beef Roast: Place a 2-3 lb. roast in a crock-pot and bake on low for 4-6 hrs. Add your vegetables the last 2 hrs. Or you can break-up the roast and serve on sandwiches.

Also, you can bake the roast at 350 for 1 hr.

Pork Chops or Chicken: Place 4 pork chops in a 9 x 13 dish and bake at 350 for 1 hr.

Ribs: (without the bone) Place 2-3 lbs. ribs in a crock-pot and bake for 4-6 hrs on low. Basting the ribs with the sauce every 30 minutes.

Or you can bake the ribs at 325 degrees for 1 hour, then bake another 45 minutes,

basting the ribs every 15-min. Do not use Diet Dr. Pepper even if does taste the same. The sugar helps tenderize the meat.

BLACK BEAN SOUP    Back to Top

2 cups dry Black Beans

3 cups Water

2 Tbs. Garlic, minced

1 large Green Bell Pepper, chopped

1 medium Onion, minced

1 Bay Leaf

1 tsp. Salt

1/2 tsp. Black Pepper

3 oz. Smoked Ham, chopped or shredded

2 Tbs. Olive Oil

Dash of Tobasco Sauce

4 Tbs. fresh Parsley or Cilantro, chopped

Thoroughly wash the beans and soak in the water overnight. The next day, simmer the beans in the same water in a large soup pot over low heat for one hour. Add half the garlic and green pepper and all the minced onion, bay leaf, salt, and pepper to the beans. Let the soup simmer for another hour.

Sauté the chopped or shredded ham in warmed olive oil. Add the remaining garlic and green pepper to the ham and sauté for 3 to 5 minutes more. Add the sautéed mixture to the soup, stirring to blend. Add the salt and pepper with a dash of Tabasco sauce,

or to taste. Stir the soup before ladling to serve in individual bowls.

Sprinkle a bit of fresh parsley over the top to complete the service. Be on the lookout for the bay leaf, and make sure to remove it from the soup pot before serving. Serves 6

BREAKFAST BAKE    Back to Top

2 3/4 cups regular rice -- uncooked

2 cups shredded Cheddar cheese -- divided

12 slices bacon -- cooked, crumbled, and divided

1 (15 oz) can tomato sauce

1/2 cup chili sauce

12 each eggs

1 each green pepper -- cut into 12 thinly sliced rings

Cook rice according to package directions, omitting salt. Combine rice, 1-1/4 cups cheese, 1/2 cup crumbled bacon, tomato sauce, and chili sauce. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; pat firmly. Make 12 2-inch wells in rice mixture using back of a spoon. Cover and bake at 350 degrees F. for 25 minutes. Remove from oven; break an egg into each well; press a green pepper ring around each egg. Cover and bake at 350 degrees F. for 30 minutes or until eggs are set. Top eggs with remaining cheese and bacon; cover and let stand 5 to 10 minutes or until cheese melts. Yield: 12 servings.

BREAKFAST COOKIES    Back to Top

1/2 cup reduced calorie margarine

1/4 cup sugar

1 egg

1/2 tsp. vanilla

1 1/4 cups flour

1/4 tsp baking soda

3/4 cup quick-cooking oats

1/2 cup (2oz) shredded reduced fat Cheddar cheese

1/2 cup minced lean cooked ham

Cream margarine; gradually add sugar, beating well at medium speed of an electric mixer. (reduced calorie marg. will separate while beating.) Add egg and vanilla, beating well. Combine flour and soda; add to margarine mixture, stirring well. Stir in oats, cheese and ham. Drop dough by 2 level teaspoonfuls per cookie 2 inches apart onto cookie sheets that have been coated with cooking spray; flatten slightly. Bake at 375 for 10 minutes or until lightly browned. Cool on wire racks. Yield: 2 1/2 dozen

BUG JUICE    Back to Top

2 (10-oz) pkgs. frozen strawberries, defrosted

1 (6-oz) can lemonade concentrate, thawed

1 quart ginger ale

2 cups raisins

Gummy worms

1. Mix the strawberries and lemonade concentrate in a blender until smooth and thick.

2. Gradually add ginger ale.

3. Transfer the beverage to a punch bowl. Stir in any remaining ginger ale and the raisins. Place the gummy worms on the rim of the bowl for a swampy effect. Serves 10

CANDIED SWEET POTATOES, CINNAMON AND CLOVES    Back to Top

You may gasp over the amount of sugar, but it is correct. Adjust to taste.

* SYRUP:

6 cups water

4 cups sugar

6 (6-ounce) piloncillo cones (Mexican brown sugar cones) or 4 1/2 cups dark brown sugar

2 (3-inch) cinnamon sticks

6 whole cloves

1 teaspoon anise seed and lemon juice to taste (optional)

For syrup, pour water into a medium saucepan. Add sugar, piloncillo, cinnamon cloves, anise and lemon juice; cook 2 1/2 hours or until syrup is thick and the consistency of molasses. Strain.

* POTATOES

4 large (1-pound) yellow sweet potatoes, peeled

1/2 cup butter, melted

Preheat oven to 350 degrees. Arrange sweet potatoes in large baking dish with lid. Brush potatoes with melted butter; cover. Bake 1 to 1 1/2 hours or until done. Test with a toothpick or fork for tenderness. Cool potatoes, slice and cover with hot syrup. Makes 6 to 8 servings. (Sounds like enough sugar to fell an elephant!)

CARAMEL APPLE COOKIES    Back to Top

Makes 32 cookies

1/2 cup unsalted butter, softened

1/3 cup firmly packed brown sugar

Pinch salt

1/2 teaspoon vanilla extract

1 1/3 cups flour

Toothpicks

30 light caramels

1 5-ounce can evaporated milk

1 cup finely chopped, toasted walnuts

Miniature muffin papers (optional)

Preheat oven to 350 degrees. In large mixer bowl, cream butter; gradually add brown sugar and beat until light. Add salt and vanilla and beat. By hand, gradually add flour, stirring until well mixed.

Divide dough into 32 pieces; roll each piece between palms to form ball. Place about 2 inches apart on ungreased baking sheets. Chill 30 minutes.

Bake cookies until lightly browned (12 to 15 minutes). Remove from oven; while cookies are still hot, insert a toothpick in top of each. Cool on wire racks.

In top of double boiler over simmering water, combine caramels and evaporated milk. Cook, stirring, until mixture is smooth. Place walnuts in shallow bowl.

Dip cooled cookies into warm caramel, letting excess drip off. Roll cookies in walnuts and, if desired, set in miniature muffin papers.

Notes: Miniature paper muffin cups make caramel-coated cookies easy to serve and eat. Remove toothpicks before serving to younger children.

CARAMEL APPLE SALAD    Back to Top

1 container (8-oz) frozen whipped topping, thawed

1 package dry instant butterscotch pudding

1 can (8-oz) crushed pineapple with juice

3 cups diced apples

1 cup dry roasted nuts

1 cup marshmallows

Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator until ready to serve.

CHICKEN OR TURKEY TETRAZZINI    Back to Top

4 Chicken breast halves; cooked Or-- 3 c Turkey, cooked and cubed

1/2 pound Sliced mushrooms

2 tablespoon Olive oil

2 tablespoons Margarine

6 tablespoons Flour

2/3 cup half and half

1 14-ounce can Chicken broth

2 tablespoons Sherry

1/2 Medium Onion, diced

1/2 cup Celery, minced

1/2 teaspoon Dried thyme

1/2 teaspoon Dried parsley

1/2 teaspoon Garlic powder

Salt, cayenne, to taste

8 ounces Vermicelli pasta--Broken and cooked

1/4 cup Parmesan cheese

Chop chicken (or turkey) and set aside. Saute mushrooms, onions, celery in 2 tbs olive oil. In a separate 9 or 10" fry pan, melt margarine and add flour and tapioca flour. Add broth and milk slowly, stirring constantly to keep smooth. When thickened add sherry and other seasonings. Mix together the chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in casserole and sprinkle lightly with parmesan cheese. Place under broiler until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will become bitter! Yield: 4 Servings

CHICKEN POT PIE II    Back to Top

1 pie crust -- top and bottom

2 boned and skinned chicken breasts -- cooked and cubed

-OR- 4 boned and skinned chicken breast halves

4 tablespoons butter

1 teaspoon salt

1/2 teaspoon fresh ground pepper

1/2 teaspoon dried thyme

1 chicken bouillon cube

1/4 cup flour

1 cup liquid, reserved from canned veggies -OR-

1 cup chicken stock (omit bouillon)

1 cup milk

1 small jar pimiento

6 ounces canned mushrooms

8 ounces Water chestnuts, canned

1. Prepare crusts.

2. In medium saucepan melt butter. Add salt, pepper, thyme and bouillon.

3. Stir in flour. Cook 1 minute. Gradually stir in liquids. Bring to a boil and cook 1 minute. Remove from heat.

4. Pour off half the sauce but save it!

5. Stir chicken and vegetables into sauce. Pour into bottom crust.

6. Pour in remaining sauce to fill.

7. Cover with top crust. Seal edges and cut small vents in top of pie.

8. Bake at 425* with pie on a baking sheet, until golden brown - about 35 minutes.

*Freezes well!*

CHICKEN POT PIE    Back to Top

Pillsbury Ready Made Pie Crusts (2 per box)

1 large can chicken (or 2 skinless, boneless breasts cooked & shredded)

1 12 oz can of mixed vegetables, drained (smaller or larger will also work)

1 can Cream of Mushroom soup

3/4 Cup of milk

1 Tbsp. dried parsley

Salt & Pepper to taste

Take the pie crusts out of the box and let come to room temperature. Set the oven to the suggested temperature on the pie crust box for a two crust pie. Mix the remaining ingredients together in a bowl. After the pie crusts are more pliable, put the first crust in a deep pie plate. Pour the soup mixture in and cover with the second crust. You can use a fork to crimp the edges and remove the excess, but I use my thumbs instead to flute

the edges which utilizes most of the overhang. Since the ingredients are already cooked, you only need to cook this as long as it takes to heat the inside and brown the crust. This takes about 35 to 40 minutes.

CHICKEN WITH PAPAYA    Back to Top

4 boneless, skinless Chicken Breasts

3 Tbs. Olive Oil

1/2 small Onion, diced

1/2 tsp. ground Red Pepper

Dash of Salt

Freshly ground Black Pepper to taste

2 Tbs. Green Chilies, diced

1 large Papaya, peeled and diced

1/4 cup Sangria (Sweet Mexican Fruited Red Wine) or apple juice

1 cup Colby or Cheddar cheese, grated

Pre-heat oven to 375-F degrees. In a skillet over medium-high heat, warm the olive oil

and sauté the diced onion until tender. Transfer the sautéed onion to a medium-sized bowl. Brown both sides of the chicken breasts in the same skillet. Sprinkle red pepper on both sides, add a bit of salt and black pepper, and turn often as you continue to

partially cook the chicken.

Meanwhile, add the green chilies, papaya, and Sangria to the bowl with the sautéed onions; toss to blend. Place the browned chicken in an oven-proof baking dish.

Pour onion, papaya, and Sangria mixture over the top of the chicken. Bake, uncovered, for about 10 or 15 minutes. Top the chicken with the shredded cheese, and bake for

another 5 to 10 minutes, or until the cheese is bubbly and melted. Serve warm.

This dish is great with a side of rice and a dab of guacamole.

CHILDREN'S CHOCOLATE CAKE MIX    Back to Top

1 cup Sugar

3 tablespoons Unsweetened Cocoa Powder

1 1/2 cups Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/3 cup Vegetable Shortening

In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziplock bags. Seal containers. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 11 packages of Children's Chocolate Cake Mix for Easybake style oven.

To Use:

1 package cake mix

4 tsp. water.

Mix together and stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Follow directions for child's oven, or bake in mom's preheated 375* oven for 12 to 13 minutes. Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool, frost with Children's Chocolate Frosting. Serves 2 children.

CHILDREN'S CHOCOLATE FROSTING    Back to Top

2 cups Powdered Sugar -- sifted

3 tablespoons Non-fat Dry Milk -- powder

1/2 cup Unsweetened Cocoa Powder

6 tablespoons Vegetable Shortening

In a medium bowl, combine icing sugar, milk powder and cocoa powder. (Sift cocoa if lumpy.) With a pastry blender, cut in he shortening. spoon about 1/3 cup of mixture into each of 9 small containers or ziplock bags and seal tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 9 packages of Children's Chocolate Frosting.

To Use:

1 pkg. Children's Chocolate Frosting mix

3/4 tsp. water

In a small bowl, combine frosting mix and water. Stir with a spoon until smooth. Makes about 1/4 cup.

CHILDREN'S COOKIE MIX    Back to Top

1 1/2 cups Quick-cooking Oats

3/4 cup Flour

1/4 teaspoon Baking Soda

3/4 cup Brown Sugar -- packed

1/2 cup Vegetable Shortening

In a medium bowl, combine oats, flour, baking soda and brown sugar. Stir to blend. Cut in shortening with a pastry blender until mixture resembles corn meal. Spoon about 1/2 cup mixture into each of 8 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 8 packages of Children's Cookie Mix. Each package makes 9 cookies.

To Use:

Raisin Chocolate Chip Cookies

1 package Children's Cookie Mix

2 teaspoons water

1 tablespoon raisins

1 tablespoon mini semi sweet chocolate chips

sugar

Preheat mom's oven to 350*, or follow directions for Easybake oven for baking cookies.

In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape one teaspoon of dough at a time into a ball. Arrange on an ungreased cookie sheet. Butter bottom of a small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugar-coated glass. Bake 10 to 12 minutes in mom's oven or as directed in Easybake oven. Remove from oven. Cool on a rack. Each package of mix makes about 9 cookies.

EASY-BAKE BROWNIES    Back to Top

2 1/2 tablespoons Sugar

1 teaspoon Vegetable Oil

1/8 teaspoon Vanilla

4 teaspoons Chocolate Syrup

2 teaspoons Flour -- plus

1 tablespoon Flour

Sir together sugar, oil, vanilla, chocolate and flour until the batter is smooth and chocolate colored. Pour batter into greased and floured pan. Bake 15 minutes. When cool, cut them into wedges or little squares. Makes 6 wedges or 1/2 inch squares.

CHILDREN'S LEMON OR WHITE CAKE MIX FOR CHILDREN'S OVEN    Back to Top

1 cup Sugar

1 1/2 cups Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 teaspoon Lemon Unsweetened Drink Powder -- (Kool-Aid)

1/3 cup Vegetable Shortening

In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup mixture into each of 10 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 10 packages Children's Lemon Cake Mix.

To Use:

1 pkg. Children's Lemon Cake Mix

4 teaspoons water

Preheat mom's oven to 375*. If using an Easybake oven, follow directions for baking cakes.

Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth. Pour mixture into prepared pan. Bake 12 to 13 minutes in mom's oven or as directed in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan. When cool, frost with Children's White Frosting if desired. Serves 2 children.

Notes: Any flavor of Kool-Aid powder can be used for a wide variety of flavors. For a white cake mix, omit the powder. If you like, a drop or two of vanilla may be added at the time the cake is prepared.

CHILDREN'S WHITE FROSTING MIX    Back to Top

2 cups Powdered Sugar -- sifted

3 tablespoons Non-fat Dry Milk -- powder

6 tablespoons Vegetable Shortening

In a medium bowl, combine icing sugar and milk powder. Stir with a wire whisk to blend. With a pastry blender, cut in shortening. Spoon about 1/3 cup mixture into each of 8 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 8 packages of Children's White Frosting Mix.

To Use:

1 pkg. Children's White Frosting mix

3/4 teaspoon water

In a small bowl, combine mix and water. Stir well with a spoon until smooth and creamy. Makes about 1/4 cup frosting. A drop or two of vanilla may be added if desired.

CHOCOLATE-PEANUT CRISPIES    Back to Top

1/2 cup sugar

1/2 cup light corn syrup

1 cup chunky peanut butter

6 cups crisp rice cereal

1/2 cup chopped dry-roasted peanuts

1 cup semisweet chocolate mini-morsels

Combine sugar and corn syrup in a Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to boil. Remove from heat, and add peanut butter, stirring until smooth. Gradually stir in cereal and peanuts. Stir in chocolate mini-morsels, and press into a lightly greased 15- x 10- x 1-inch jellyroll pan. Let cool, and cut into 1-1/2-inch squares. Yield: about 5 dozen.

CLAM QUICHE    Back to Top

Pastry for 9-inch deep-dish pie

1 can (6 1/2oz) minced clams, undrained

1 large onion, chopped

3 tbs butter or margarine

1/2 cup chopped fresh parsley

1/8 tsp salt

1/8 tsp ground black pepper

1 cup shredded Swiss cheese

5 eggs

1 cup whipping cream

Paprika

Line a 9-inch quiche dish with pastry; trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400 degrees F. for 3 minutes; remove from oven, and gently prick with a fork. Bake 5 minutes longer. Cool on rack. Drain clams, reserving liquid; set aside. Sauté onion in butter in a skillet until tender. Add clams, parsley, salt, and pepper; sauté 30 seconds. Spoon mixture into prepared pastry shell;

sprinkle with cheese. Beat eggs; add whipping cream and clam liquid, beating well; pour into pastry shell. Sprinkle with paprika. Bake at 350 degrees F. for 45 minutes or until set. Let stand 10 minutes before serving. Serves 4 to 6.

CRIMINALLY DELICIOUS CARAMEL SQUARES    Back to Top

1/2 cup shortening

1/2 cup sugar

3 eggs, separated (all yolks together, 2 whites and 1 white separated)

1 1/2 teaspoons vanilla, divided use

1 cup flour (sifted together with 1 teaspoon baking powder)

1/4 teaspoon salt

3 tablespoons milk

3/4 cup chopped walnuts

1 3/4 cups light brown sugar

Preheat oven to 350 degrees. Grease and lightly flour 12-by-8-by-2-inch baking dish. Cream together shortening and sugar. Add 3 egg yolks and 1 egg white. Beat well. Add 1 teaspoon vanilla, flour/baking powder, salt and milk. Spread in prepared dish. Sprinkle with chopped nuts.

Beat 2 egg whites until stiff. Add brown sugar and remaining 1/2 teaspoon vanilla. Spread this mixture over nuts. Bake for 30 minutes, then cover with foil and bake an additional 30 minutes. Cut into squares while warm.

EASY CHILI    Back to Top

2 pounds Ground beef

1 29 ounce Canned tomato sauce

1 29 ounce Canned kidney beans w/liquid

1 29 ounce Canned pinto beans w/liquid

1 medium Onion -- diced

2 Green chili -- diced

1 Rib celery -- diced

3 medium Tomatoes -- chopped

2 teaspoons Cumin powder

3 tablespoons Chili powder

1 1/2 teaspoons Black pepper

2 teaspoons Salt

2 cups Water

Brown the beef and drain the fat off. Crumble the cooked beef into pea size pieces. in a large pot, combine the beef plus the remaining ingredients and bring to a simmer

over low heat. Cook, stirring every 15 minutes for 2-3 hours. Yield: 6-8 Servings

EATING BUGS    Back to Top

MY FUNNY VALENTINE

By DALE CURRY

NEW ORLEANS PICAYUNE

(Published: Wednesday, February 09, 2000)

The jambalaya was crunchy, the cookies "nutty" and the mushrooms meaty. The buzz was that these dishes were just loaded with protein. Best of all, they tasted good, everybody was saying.

Chelsea Martin agreed, as she munched down on a Toffee Surprize. Surprize was right! There was a cricket inside. The toffee and six other dishes all contained insects, but that didn't stop young Chelsea. "It tastes kind of like peanut butter and chocolate," she said. "But is it good?" I asked. "Oh yeah, they taste good," she answered. So there you have it: That "something special" for Valentine's Day: chocolate covered, tasty and good for you, too. Welcome to the brave new world of eating bugs. Chelsea and many others stepped right up to the table and dug in at the New Orleans Nature Center's "Incredible Edible Insect" party where a bountiful buffet of bugs was sampled heartily.

And if awakening people to one of the last unexploited food sources on Earth was one of the goals, about 1,000 New Orleanians bit. "The American culture is odd in that we don't eat bugs," said Zack Lemann, entomologist for the Audubon Institute. "But it's nice to know there is an alternative should the environmental boom ever fall," he said, mentioning other unexpected consequences such as nuclear war or being lost without food. "There's no harm in knowing all your alternatives." Termites, caterpillars, ants, beetles, grasshoppers, crickets and various worms are to other cultures what steak and chicken are to Americans. The mopane worm, or larva of the emperor moth, is found in huge numbers throughout southern Africa's savanna. A mother, baby strapped to her back, can collect 40 pounds of the 4-inch-long larvae in just one hour, gutting and feeding one to her baby if she cries. Once the secret of rural residents, the nutritious larvae are now marketed to urbanites in both dried and canned form. In fact, it has become a favorite snack in Africa, according to International Wildlife, a magazine published by the National Wildlife Federation. A meal of 20 dried caterpillars fulfills an adult male's daily requirement for calcium, phosphorus, riboflavin and iron, the publication reports, and a 3-ounce bag of about 60 dried caterpillars sells for 50 cents.

Fluker Farms in Port Allen, La., is a source for two live edible insects: crickets and mealworms. Granted, most are sold to zoos, pet shops and snake and bird owners, but anyone wanting to sample can order 1,000 crickets for $13.50 or 1,000 mealworms for about $6. Or you might prefer the $24 box of 24 foil-wrapped chocolate-covered crickets, each the size of a quarter, that come with a button that says, "I Ate a Bug Club." To place an order, call (800) 735-8537. Americans may see insects as experimental snacks, but much of the world -- particularly Africa, Asia and South America -- relies on them for food. From early history, locusts were relished in the Middle East. Termites are eaten raw in Africa as are midges, a type of fly that swarms in black clouds and is cooked in patties. In South America, Lemann said, a certain kind of tarantula is wrapped in a large leaf and cooked over coals. Wiry hairs are blown off the stomach before eating. And some evidence points to Native Americans eating a type of cricket, salted and sun-dried, when the Great Salt Lake receded and left it to dry under the sun. It's called entomophagy, this eating of insects, and although Westerners usually turn up their noses at the idea, bugs have been a primary source of protein to much of the world. Consider that 100 grams of crickets contain 12.9 grams of protein, 5.5 grams of fat, 5.1 grams carbohydrate, 75.8 milligrams of calcium and 9.5 milligrams of iron. The same amount of edible giant water beetles have 19.8 grams of protein, 8.3 grams of fat, 2.1 grams of carbohydrate. Lemann said a Mexican scientific journal reported a study showing that 94 different insects consumed in that country had 50 percent higher caloric value than soy beans, 87 percent higher than corn, 63 percent higher than beef and 70 percent higher than fish, lentils and beans. In developing countries, this nutritional value is significant, he added.

EATING BUGS 02

CHOCOLATE-COVERED CRICKETS

Semisweet baking chocolate

Dry-roasted crickets

Before cooking crickets, the legs, antennae and wings should be removed by rolling them between your hands and washing the bodies in a colander. Freezing them first makes this easier. Crickets should then be dry-roasted at 225 degrees on a baking sheet for about 25 minutes. In saucepan, melt chocolate over low heat. Using spoon and fork together, roll crickets individually in hot chocolate and drop them onto wax paper. Refrigerate 1 to 2 hours before serving.

EATING BUGS 03

TOFFEE SURPRISE

3/4 cup brown sugar, packed

1/2 cup butter

1/2 cup dry-roasted mealworms, coarsely chopped

1/2 cup semisweet chocolate chips

Heat brown sugar and butter in saucepan over medium heat until boiling. Cook, stirring, 7 minutes. Remove from heat. Stir in mealworms. Pour into buttered 9-inch-square baking pan. Sprinkle chocolate chips over hot mixture. Cover pan until chocolate melts, about 5 minutes. Remove cover. Spread melted chocolate evenly over toffee. While still warm, cut into squares. Refrigerate until firm. Makes about 4 dozen squares.

GARLIC PEAS AND RICE    Back to Top

1 teaspoon olive oil

2 cups Basmati rice

2 cloves garlic, minced

4 cups water

1 medium onion, chopped

2 cups frozen peas

1 teaspoon curry powder

1 cup diced green pepper

Heat the oil in a large saucepan and add garlic and onion. Saute for 5 minutes and add curry powder, rice and water. Bring to a boil and simmer, covered, for 40 minutes or until rice is tender. Add the peas and pepper and cook 5 minutes more. Serves 4

GUMDROP CAKE    Back to Top

1 pound seedless raisins

3/4 cup butter

1 cup sugar

2 eggs, well beaten

2 1/2 cups flour, divided use

1 cup applesauce

1 teaspoon cinnamon

1/2 teaspoon salt

1 pound gumdrops, cut into small pieces, with black gumdrops removed

1 teaspoon baking soda dissolved in 1 tablespoon hot water

1 cup chopped nuts

Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Boil raisins in enough water to generously cover for 5 minutes, then cool and drain. Cream butter, sugar and eggs. Add 1 cup flour, then drained raisins and applesauce. Mix cinnamon and salt into rest of flour, then into creamed mixture. Add gumdrops, soda water and chopped nuts. Beat well. Pour mixture into pans. Bake 70 minutes, and test with toothpick before removing from oven.

HALF MOON COOKIES 01    Back to Top

2 cups brown sugar

1 cup margarine (not spread)

2 eggs

4 squares unsweetened chocolate. Melted

3 cups flour

1 teaspoon vanilla

1 teaspoon baking soda

1 cup milk

Cream sugar and margarine. Add eggs and melted chocolate. Mix dry ingredients.

And add alternately with vanilla and milk. Drop by teaspoon on cookie sheet, smoothing out slightly. Bake at 350 for approx. 10 minutes. Handle gently as they are fragile like cakes and not dense like cookies. When cool frost the flat side (Note these are a little smaller in diameter. You can make them larger and bake them longer until done.).

Frosting

4 cups confectioners sugar

1/3 cup margarine

1/2 teaspoon vanilla

Mix to form desired spreading consistency. Divide frosting into 2 parts. Add 3 squares melted chocolate to 1 part. Frost cookies half-chocolate, half-vanilla.

HALF MOON COOKIES 02    Back to Top

Cream together:

2 cups brown sugar

1 1/4 cup marg or butter

3/4 cup dry cocoa

Add:

2 eggs

1 teaspoon Vanilla

1 teaspoon baking soda

1/2 teaspoon salt

Add alternately:

3 cups flour

1 cup milk

Baking and frosting instructions are the same as above.

IOWA SALAD

1 (3 oz.) pkg. lime Jell-O

1 (3 oz.) pkg. lemon Jell-O

1 1/2 cups boiling water

1 (8 oz.) can crushed pineapple, drained

1 (8 oz.) carton cottage cheese

1/2 cup Kraft Miracle Whip

1 can (14 oz) sweetened condensed milk

1/2 cup nuts, chopped

Dissolve Jell-O in boiling water. Cool slightly. Add and mix the remaining ingredients in well and chill until set. Serve on crisp lettuce leaves.

ITALIAN BROCCOLI CASSEROLE    Back to Top

2 pkgs (10oz ea) frozen chopped broccoli

2 eggs, beaten

1 can (11oz) condensed Cheddar cheese soup, undiluted

1/2 tsp dried oregano

1 can (8oz) stewed tomatoes, drained

3 tbs grated Parmesan cheese

Cook broccoli according to package directions, omitting salt; drain well. Combine next three ingredients; mix well. Stir in broccoli and tomatoes. Spoon mixture into a greased 10- x 6- x 2-inch baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F. for 30 minutes. Serves 8.

LOW FAT FUDGE BROWNIES    Back to Top

Nonstick vegetable spray

1 cup pitted prunes (6 ounces)

6 tablespoons hot water

2 teaspoons vanilla extract

3 cups all-purpose flour

1 2/3 cups sugar

1 1/4 cup unsweetened cocoa powder

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup light corn syrup

4 large egg whites

1/2 cup chopped walnuts

Preheat oven to 375 degrees. Spray a 9-by-13-inch pan with vegetable spray.

Put prunes, water and vanilla in the work bowl of a food processor fitted with a metal blade. Puree until smooth. Set aside.

Into a large mixing bowl, measure flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix to blend thoroughly. Add prune puree, corn syrup and egg whites. With an electric mixer at low speed, mix to blend thoroughly. The batter will be very thick. Pour batter into prepared pan using your hands to spread it evenly. Batter will be sticky. Sprinkle top with walnuts. Bake in the center of oven 16 to 18 minutes until edges are barely set and center is still quite soft. When cool, cut into 24 2-inch brownies.

LUAU PORK TERIYAKI    Back to Top

1 1/2 pound Pork, lean boneless

1/2 cup Teriyaki sauce

1/2 teaspoon Ground ginger

1 cup Rice, raw

1 cup Pineapple, sliced in syrup

1/4 Green onion, finely chopped

1/4 Garlic powder

Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and garlic powder: pour over Pork and

pineapple. Cover and refrigerate at east 1 hour. Meanwhile, cook rice according to package directions and prepare grill. Remove Pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked. Pour pineapple and remaining marinade into large skillet. Bring to a boil. Remove from heat and serve Pork with sauce and pineapple over rice. Yield: 4 Servings

MONSTER MUNCHIES    Back to Top

1 cup Dry roasted peanuts -- unsalted

1/3 cup Butter or margarine

1 pound Marshmallows

1/2 cup Peanut butter

3 cups Puffed rice cereal

1 cup Apricots -- chopped

1 cup Raisins

In a large bowl, combine cereal, apricots, raisins and peanuts. In a microwave safe 13"x9" dish, melt butter and marshmallows on high for 2 minutes. Stir; add peanut butter, cook on high 2 minutes longer. Stir until well blended, add cereal mixture to dish and toss until well coated. Working quickly with greased hand, form into balls, using about 1/2 cup of mixture per ball. If mixture begins to harden, cook on high for 30 seconds, or until softened. If desired, mixture may be spread in unbuttered 13"x9" dish and cooled and cut into bars. Yield: 1 dozen balls or 2 dozen bars

ORANGE DESSERT SOUFFLE    Back to Top

3 tbs margarine

3 tbs all-purpose flour

3/4 cup skim milk

1/4 cup sugar

Dash of salt

1 tbs grated orange rind

1/4 cup fresh orange juice

4 eggs, separated

1/2 tsp sugar

Melt margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/4 cup sugar, salt, orange rind, and orange juice. Continue to cook over medium heat, stirring constantly, for 3 to 4 minutes. Remove from heat and cool slightly. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of the hot mixture into the egg yolks; add the remaining hot mixture, stirring constantly. Beat egg whites (at room temperature) until stiff peaks form. Gently fold into cooked mixture. Spoon mixture into a 1 1/2 quart soufflé dish; sprinkle with 1/2 tsp sugar. Place dish in a larger pan containing about 1 inch hot water; bake at 350 degrees F. for 45 minutes. Serve immediately. Serves 6.

OYSTER-CORN CHOWDER    Back to Top

4 new potatoes, peeled and cubed

1 cup water

1 tsp salt

3 stalks celery, chopped

1 pkg (10oz) frozen whole kernel corn

1 tbs dried onion flakes

2 pints fresh Standard oysters, undrained

2 cups milk

1 tbs butter or margarine

1/2 tsp ground black pepper

4 slices bacon, cooked and crumbled

Combine first 3 ingredients in a Dutch oven; cover and cook over medium heat about 8 minutes. Stir in celery, corn, and onion flakes; cover and cook 10 minutes. Stir in oysters, milk, butter, and pepper; cook over low heat until thoroughly heated, stirring occasionally. Sprinkle each serving with bacon. Yield about 2 quarts.

PEANUT BUTTER BLOSSOMS    Back to Top

1 3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Crisco shortening

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

1/2 cup crunchy peanut butter

1 teaspoon pure vanilla extract

2 tablespoons milk

Granulated sugar for rolling

48 Hershey's Kisses

Preheat oven to 350 degrees. In a small mixing bowl, combine the flour, baking soda and salt. Mix well and set aside.

In a large mixing bowl, cream the Crisco and two sugars together with an electric mixer. Add the egg, peanut butter and vanilla. Beat until well blended. Add the dry ingredients alternately with the milk to the peanut butter mixture and beat until well blended.

With your hands, roll rounded teaspoons of the dough into balls, roll each ball in granulated sugar and place on a large ungreased baking sheet about 1 inch apart. Bake for 12 minutes.

Immediately after removing the cookies from the oven, press a Hershey's Kiss into the middle of each until the edges crack slightly. Let blossoms cool before serving.

PERFECT PEAR TARTS    Back to Top

* For the crust:

1/2 cup all-purpose flour

1 tablespoon sugar

Pinch of salt

3 tablespoons butter

2 tablespoons ice water

* Filling:

3 tablespoons apricot preserves

1 large or 2 small ripe but firm bosc or anjou pears, peeled, cored and thinly sliced

1 tablespoon sugar

1/4 teaspoon cinnamon

* Chocolate drizzle:

3 tablespoons semi-sweet chocolate chips

2 teaspoons butter

Preheat oven to 475 degrees. For crust, mix flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or two knives until coarse crumbs appear. Add water and stir until dough forms a ball. (If mixture is dry, add 1 teaspoon ice water.) Shape mixture into a disc, wrap in plastic wrap and chill 15 minutes.

On a lightly floured surface, roll out half of dough to 1/8-inch thickness; trim into a 6-inch circle. Transfer dough to a jellyroll pan; fold edges over to form a rim and press with fork. Repeat with remaining half of dough. Spoon preserves evenly over center of dough. Stand pear slices attractively in a row over preserves. Combine sugar and cinnamon; sprinkle evenly over tarts. Bake 5 minutes, then reduce oven temperature to 400 degrees. Continue baking 15 to 18 minutes, or until edges of tarts are golden brown. Let stand on pan 10 minutes; transfer each tart to a serving plate.

For chocolate drizzle, combine chocolate and butter in a small saucepan. Heat over medium heat until chocolate is melted, stirring constantly. Remove from heat; dip fork in chocolate and immediately drizzle glaze attractively over tarts. Let stand 10 minutes, or up to 6 hours before serving. Serve at room temp. Makes 2 servings.

POTATO DOUGHNUTS    Back to Top

1 cups sugar

1 cup mashed potatoes

1/2 cup lard or shortening

3 eggs, beaten

1 1/2 teaspoon slat

1 1/2 - 2 packs yeast

1 cup warm water

5 cups flour

Mix together well the sugar, potatoes, lard, eggs and salt. Dissolve the yeast in 1 cup warm water, then add that to the above mixture. Stir in about 3 cups of flour. Add the remaining 2 cups flour while kneading. Knead until the dough is no longer stick but moist. Let rise until doubled. Roll out to 1/2" thickness. Cut out with a doughnut cutter, then place on clean towels laid over cookie sheets or boards. let rise until almost

double; then fry in fat, heated to 350-375F, about 4 inches deep. Keep fat at that temperature throughout the frying. Turn doughnuts once while frying, when they turn golden brown. Makes about 3 1/2 dozen.

DOUGHNUT GLAZE    Back to Top

1 lb 10x sugar

1/2 cup rich milk (or a bit more)

1 Tablespoon soft butter

1 teaspoon vanilla

Heat together just until butter is melted and milk is warm. Glaze while doughnuts are hot.

PUMPKIN PECAN CHEESECAKE    Back to Top

Crust:

3/4 cup finely chopped pecans, toasted

3/4 cup graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

pumpkin mixture:

2 envelopes unflavored gelatin

1/3 cup water

Two 8-ounce packages cream cheese, softened

1 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

2 1/2 cups canned or cooked pumpkin

2 cups whipping cream, whipped

decorations (optional):

Pecan halves

Black cake decorating gel

Red licorice whips

* For 9-inch cheesecake

To make crust: Combine pecans, graham cracker crumbs, sugar and melted butter. Press onto bottom of 9-inch spring form pan. Bake at 325 degrees for 10 minutes. Let cool.

To make pumpkin mixture: Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar; mix at medium speed until well blended. Add cinnamon, nutmeg, allspice and pumpkin; mix at medium speed until blended. Gradually add gelatin to cream cheese mixture and mix until blended. Chill cream cheese mixture until slightly thickened, about 20 minutes. Fold in whipped cream; pour over crust. Chill until firm.

Decorating suggestions: For "spider web," use cake-decorating piping gel to draw concentric circles on surface of cheesecake. Take paring knife and draw lines from center of cake outward, as if drawing spokes of a wheel. The gel will drag slightly, creating an illusion of movement.

For "spiders": Using pecan halves as spider bodies, attach small pieces of black or red licorice as legs. Place on top of cheesecake. Makes 8 servings.

* For individual cheesecakes

Prepare crust and pumpkin mixtures as above.

Crust: Place 12 cupcake liners into muffin tin. Distribute crumb mixture evenly among the 12 liners. Press mixture firmly onto bottom of each cupcake liner. Bake at 325 degrees for 10 minutes. Let cool.

Pumpkin mixture: Spoon batter into cupcake liners and refrigerate until firm.

Decorating suggestions: Make "tombstones" with chocolate cookies, pipe on names and press vertically into cheesecakes.

QUESADILLAS WITH POBLANOS BRIE AND FRUIT    Back to Top

Quesadillas are a traditional fiesta dish filled with meats, vegetables, cheese, chilis or fruit. Serve them either as an appetizer or with fruit to end the meal.

1/2 cup water

1/2 yellow onion, halved and thinly sliced

10 tortillas (corn for appetizer, flour for dessert)

1 pound Brie cheese, cut into 1/4-inch strips

2 poblanos, roasted, seeded and diced

1 ripe fruit (mango, papaya), peeled, seeded and diced or equal amount of seedless grapes

4 tablespoons each: butter and vegetable oil

Heat water in a skillet over high heat. Add onions, cover, remove from heat and let stand until wilted, about 10 minutes. Drain and set aside.

Heat a well-seasoned skillet or nonstick frying pan. Heat tortillas 15 seconds on each side to soften. Preheat oven to 200 degrees.

Lay one tortilla on a plate, add a few onion strips, strips of brie, diced poblano and fruit to half of one side; fold the other half over. Brush top of tortilla with melted butter and oil, turn over and brush the other side. Place quesadillas in skillet and brown; turn and brown other surface; set aside on cookie sheet in the oven to keep warm. When all are done, remove from oven and cut each quesadilla into 3 wedges. Garnish with a few extra onion strips and finely chopped poblanos. Makes 30 wedges.

Note: These may be prepared the night before to the point of filling. Cover to keep tortillas from drying out. Bring to room temperature, grill (in skillet) and cut.

RED BEANS AND RICE    Back to Top

1 lb. dry Red Beans, soaked overnight

3 quarts Water

1 Yellow Onion, peeled and chopped

1 Scallions or Green Onions, chopped

7 cloves Garlic, peeled and minced

1/2 cup fresh Parsley, chopped

1 stalk Celery, chopped

1/2 cup Catsup

1 Green Bell Pepper, seeded and chopped

1 Tbs. Worcestershire Sauce

2 tsp. Tabasco Sauce

2 Bay Leaves

1 tsp. dried Thyme

1 lb. Smoked Sausage, cut into 1-inch pieces

1 pound Pickled Pork, cut into 1-inch cubes and rinsed

Salt and freshly ground Black Pepper to taste

Cooked Rice for 6 to 8 servings

Drain the red beans that have been soaked overnight. Place them in a 6-quart heavy pot and add the fresh water. Cover and simmer for 1 hour, or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times.

Add the yellow and green onions, garlic, parsley, celery, catsup, green bell pepper, Worcestershire and Tabasco sauces, bay leaves, thyme, sausage, and pork to the pot.

Adjust seasoning with salt and pepper to taste. Add water to cover if necessary. Simmer the mixture, partially covered, for an hour to an hour and a half, or until the liquid has thickened. Serve over a bed of cooked rice.

REDS FRIED CHICKEN & GRAVY    Back to Top

2 pounds chicken pieces -- boneless

2 cups flour

salt -- to taste

pepper -- to taste

paprika -- to taste

1 cup vegetable oil -- or as needed

6 cups milk -- or as needed

Pre-heat Vegetable Oil in large skillet or electric frying pan (300 degrees F). Rinse chicken pieces with cold tap water. Roll each wet chicken piece in flour and gently lay in hot oil. Season with as desired with salt, pepper and paprika. Let simmer 2 minutes, then lower heat to 260 degrees F. Turn pieces over and season this side as desired. Cover with vented lid and cook for 30 minutes or until done clear through. Turn up to 375 degrees and cook just a few minutes on each side to make crispy. Remove from pan and drain on a heavy plate covered with 2 or 3 paper plates or paper towels.

While chicken is draining, add 1/2 to 1 cup of left over flour to oil & chicken drippings in hot pan and stir. Season with salt & pepper to taste, and cook on high heat until thickened and browned. Using a wire whip, add milk to this mixture until you have the desired amount of gravy. Continue cooking and stirring constantly until gravy thickens to desired consistency. Serve over mashed potatoes with chicken and vegetable of your choice.

RICE BROCCOLI CHEESE THING    Back to Top

1. Cook rice as per package directions.

2. Steam some small broccoli pieces. (some steamed carrot slices would be

good, too)

3. Cube some of your favorite cheese.

4. Mix all ingredients when cooked, then

5. Sprinkle on some Lawrys seasoning.

SAFFRON RICE    Back to Top

2 tablespoons olive or vegetable oil

1 cup shredded carrots

2 1/4 cups water

1 (14 1/2 ounce) can ready to use chicken broth* or bouillon

1 teaspoon coriander

1/2 teaspoon salt

1/4 teaspoon crushed saffron

2 cups uncooked basmati or regular long grain white rice

1/4 cup sliced green onions

Heat oil in a large saucepan over medium heat until hot. Add carrots; cook and stir 2 to 3 minutes or until carrots are slightly tender. Add water and broth; bring to a boil. Add all remaining ingredients except onions; mix well. Reduce heat to low; cover and cook 14 to 18 minutes or until rice is tender and liquid is absorbed. Stir in onions. serves 10 (

SALMON AND EGGS BENEDICT WITH CAPER HOLLANDAISE    Back to Top

If you plan to make this casserole-style breakfast dish the same morning you serve it, omit chilling and bake in a 350 degree F. oven about 15 minutes or until heated through.

1 1-1/8-ounce or .9-ounce envelope hollandaise sauce mix (makes about 1-1/4 cup sauce)

2 tablespoons capers, drained

1/2 teaspoon finely shredded lemon peel

3 English muffins, split and toasted

6 ounces thinly sliced smoked salmon (lox-style) or Canadian-style bacon

6 eggs

1/4 cup milk

2 tablespoons butter or margarine

3/4 cup soft bread crumbs (1 slice)

Snipped fresh chives (optional)

Prepare sauce mix according to package directions. Stir in capers and lemon peel. Spread about 1/2 cup of the sauce over bottom of a 2-quart rectangular baking dish. Cover remaining sauce and set aside. Arrange muffins, cut side up, on top of sauce in dish. Divide salmon or Canadian-style bacon into 6 equal portions. Place salmon or bacon, folding as necessary, atop each muffin half.

Beat together eggs, milk, and 1/8 teaspoon pepper. Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add egg mixture. Cook without stirring until mixture begins to set on top and around edges. Lift and fold partially cooked eggs with a spatula so uncooked portions flows underneath. Continue cooking for 3 to 4 minutes or until eggs are cooked but still moist. Spoon eggs atop muffin stacks, dividing evenly. Spoon remaining sauce over eggs.

For crumb topping, melt remaining 1 tablespoon butter or margarine. Add bread crumbs, tossing lightly to coat. Cover and chill the egg dish and crumbs separately overnight.

To serve, sprinkle muffin stacks with crumbs. Bake uncovered, in a 350 degree F. oven 25 minutes or until heated. Sprinkle with snipped chives, if desired. Serves 6

SPARKLING FROSTING    Back to Top

4 teaspoons Vegetable Shortening

2/3 cup Powdered Sugar

1/4 teaspoon Vanilla

2 teaspoons Milk

Colored sugar crystals for decoration

In a small bowl, mix together shortening, powdered sugar, vanilla and milk until smooth and creamy. Spread 2 tsp. of frosting on top of 1st layer. Add 2nd layer and continue frosting. Sprinkle with colored crystal sugars. Frosts a 2 layer cake.

SUNSHINE BREAD    Back to Top

1/4 cup Water -- lukewarm

2 1/2 cups Flour

1 teaspoon Salt

3 tablespoons Sugar

3 tablespoons Butter or Margarine -- melted

1 tablespoon Orange Zest

2 1/2 teaspoons Active Dry Yeast

1 teaspoon Lemon Zest

2/3 cup Orange Juice -- room temperature

2 teaspoons Vegetable Oil

Combine lukewarm water, sugar, and dry yeast in a large bowl, stirring until completely dissolved. Add warm orange juice and mix well. Add 1 cup of the flour gradually, beating until smooth. Cover bowl and set in a warm place until bubbly and light (30-40 minutes). Add salt, margarine, and orange and lemon zest, then beat gently. Stir in remaining flour gradually, mixing well. Turn dough onto a lightly floured surface and knead until smooth and elastic (about 10 minutes). Use 2 tsp. vegetable oil to grease a

large bowl, then place dough into bowl, turning dough around to coat. Cover bowl and place in warm place until dough has doubled in size (1 -2 hours). Punch dough down. Knead for 5 minutes. Shape into a loaf and place into an oiled loaf pan. Cover and let rise in a warm place about 1 hour. Preheat oven to 375 degrees F. When bread has risen, bake 35-45 minutes. When done, remove bread from pan and cool on a wire rack.

SWEDISH COFFEE CAKE    Back to Top

First Layer: Butter Crust Pastry Dough

6 tablespoons unsalted butter, chilled and cut into 1/4-inch bits

2 tablespoons lard, chilled and cut into 1/4-inch bits

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon sugar

3 to 4 tablespoons ice water

In a large, chilled bowl, combine the butter, lard, flour, salt and sugar. With your fingertips rub the flour and fat together until they look like coarse meal. Do not let the mixture become oily. Pour 3 tablespoons of ice water over the mixture all at once, toss together lightly, and gather the dough into a ball. If the dough crumbles, add up to 1 table- spoon more ice water by drops until the particles adhere. Dust the pastry with a little flour and wrap it in wax paper. Refrigerate for at least 1 hour before using. When chilled, roll out onto floured board into a large rectangle square. Cut into 3 strips approximately 3 inches wide. Place on lightly greased cookie sheet or sponge cake pan. Return to fridge while making 2nd layer.

Second Layer: Cream Puff Dough

2cup water

1 cup (2 stick) butter or margarine

1/2 teaspoon salt

2 cup all purpose flour

8 eggs

Heat oven to 400 degrees F. In medium saucepan, heat water, butter and salt to rolling boil. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition until smooth and velvety. Spoon puff dough onto cut strips of pie dough. Bake 30-40 min. until golden brown. Be sure to watch pie dough that it does not burn.

Cool and frost with Icing:

Icing:

1 1/2 cups powdered sugar

2 tablespoons butter, melted

3 tablespoons orange juice

1 teaspoon lemon juice

Mix ingredients, and frost bars. Cut across strips. Serving size approximately 3".

TACO SOUP    Back to Top

Brown 1 pound hamburger and 1/2 c chopped onion together.

Add: (undrained)

1 14 oz can diced tomatoes

1 16 oz can kidney beans ( or red beans)

1 14 oz can corn

1 8 oz can tomato sauce

1/2 to 1 pkg taco seasoning (depending on preference)

Simmer 15 minutes or longer. Serve in a bowl over corn or tortilla chips, topped with grated cheese and sour cream.

THUMB PRINT COOKIE MIX    Back to Top

1 tablespoon Powdered Sugar

2 tablespoons Margarine

1/4 teaspoon Vanilla

1/2 teaspoon Water

1/4 cup Flour

Your favorite jelly

Stir together powdered sugar, margarine, vanilla, water and flour until the flour disappears. Roll the dough between your fingers and make 12 small balls, 1/2 inch each. Place a few balls at a time on an ungreased sheet or pan with space between them. Press your thumb into the middle of each ball to make a thumb print. Bake 10 to 12 minutes, then remove. Repeat until all the cookies are baked. When the cookies are cool, fill each thumb print with jelly. Makes 12 cookies.

TORTILLA CREPES    Back to Top

Here's an extra and easy one for you:

1 can (21 oz) fruit pie filling

eight flour tortillas

Garnish: whipped topping and confectioners sugar

Spoon pie filling in a line down the center of each tortilla. Roll up and place seam side down in a microwave safe dish. Microwave on high until filling is bubbly (2-4 minutes). Cool sixthly, then spoon on whipped topping and sprinkle with sugar. Serve warm.

TRIPLE APPLE MULLED CIDER    Back to Top

1/2 orange

1/2 lemon

2 cinnamon sticks

5 cloves

3 allspice berries

4 cups apple cider

2 cups hard cider or apple cider

1 cup ginger ale

1 cup diced dried apples

1/2 cup firmly packed dark brown sugar or to taste

1/8 teaspoon ground mace

1 cup Calvados (French brandy made from apples)

Using a vegetable peeler, remove the zest in strips from the orange and lemon halves. Place the zests, cinnamon, cloves and allspice berries on a cheesecloth square, tie it securely closed, and place it in a slow cooker.

Add both ciders, the ginger ale, apples, brown sugar and mace. Squeeze the juice from the orange and lemon halves into the cider mixture. Cover and set on high and cook for 1 hour or set on low and cook for 2 hours, to thoroughly heat and allow the flavors to blend.

Skim off any foam that rises to the surface at the end of cooking time. Remove cheesecloth bundle and discard. Taste cider and add more brown sugar if desired.

To serve, pour 2 tablespoons of Calvados into each mug, then ladle the cider into the mugs.

UNTRADITIONAL OATMEAL COOKIES    Back to Top

2 very ripe bananas

1/2 cup brown sugar

1 tablespoon vanilla extract

Egg substitute to equal 2 eggs (or two eggs)

2 cups all-purpose flour

1 1/2 cups 1-minute oatmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup evaporated skim milk

1/2 cup chopped nuts

Preheat oven to 375 degrees. Spray a cookie sheet with Pam or Baker's Joy (mixture of oil and flour). Set aside.

Mash the bananas with a fork or blend in a blender to a liquid. Place in a large bowl and mix the sugar, vanilla and egg substitute with the bananas. Mix together the flour, oatmeal, baking powder and soda. Alternately add the flour mixture and the milk to the banana mixture, and finally add the nuts.

Drop batter 1 teaspoonful at a time onto the prepared sheet and bake for 10 minutes, until the cookies are barely browned at the edges. Cool and serve. Makes 60 cookies

YEAST PANCAKES    Back to Top

2 cups all purpose flour

1 pkg. dry yeast

1 t. baking soda

1 t. baking powder

1/2 t. salt

3 T. sugar

1 1/2 cups buttermilk

3 eggs or egg beaters to equal 3 eggs

1/4 c. vegetable oil

1/2 to 1 t. vanilla extract

Mix all ingredients well. Place in refrigerator overnight before using. This will keep well for three days. Batter will be thick. Just spread it out when you pour it on the griddle. It is also okay to add a little more buttermilk, but leave the batter thicker than normal pancake batter. You can also make them the morning you plan to use them, and allow

The batter to sit on the counter about 30 minutes before cooking the pancakes.