APPLE PANCAKES    Back to Top

1 1/2 cups Flour
1/2 cup Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
3 cups Apples -- shredded
2 1/2 cups Low-Fat Sour Cream
2 Eggs -- slightly beaten
2 teaspoons Vanilla

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. In medium bowl, combine apples, sour cream, egg and vanilla, then mix well. Add apple mixture to dry ingredients and stir until just blended. Lightly grease griddle or large skillet, then heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle and flatten slightly. Cook until bubbles form and tops look dry. Turn pancake and cook until golden brown on bottoms.

APPLE PIE FILLING    Back to Top

6 quarts of blanched sliced apples
5 1/2 cups of sugar
1 1/2 cups of Clear Jel (this is a modified food starch which produces
proper thickening)
1 tablespoon of cinnamon
1 teaspoon nutmeg (optional)
2 1/2 cups of cold water
5 cups of apple juice
7 drops of yellow food coloring (optional)
3/4 cup of bottled lemon juice

Use firm, crisp apples. Stayman, Golden Delicious, Rome and other varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of sliced apples. Wash, peel and core apples. Cut apples into slices, 1/2 inch wide. Place in an anti-darkening solution, (you can use a commercial ascorbic acid
mixture. Read the label on the container for the amount to use), and drain well. To blanch the fruit, place 6 cups at a time in one gallon of boiling water. Boil each batch for one minute after the water returns to a boil. Remove fruit from blanch water, but keep the hot fruit in a covered bowl or pot while the Clear Jel mixture is prepared. Combine sugar, Clear Jel, cinnamon and nutmeg in a large saucepot with water, apple juice and food coloring. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice to the boiling mixture and boil 1 minute, stirring constantly. Immediately fold in the drained apple slices and fill hot jars with hot mixture. Leave 1-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately in boiling water bath. Pints or Quarts............25 minutes This recipe makes 7 quart jars of apple pie filling, each canned quart makes one 8-9 inch pie.

BAKED BEANS    Back to Top

1 large can Bush's Original Baked Beans
1 medium onion, peeled
brown sugar
1/2 pound bacon

Mince the onion and mix with the beans. Stir in brown sugar to taste. Pour into a 9" x 13" pan and lay the strips of bacon side by side until the beans are covered. Bake in a moderate (325 - 400 degrees) until the bacon is done and the beans are bubbly.

BAKED POTATO SOUP    Back to Top

1 medium Onion -- chopped
2 stalks Celery -- diced
2 Carrots -- diced
2 cloves Garlic -- minced
Olive Oil
6 Potatoes -- peeled and cubed
6 cups Chicken Stock
16 ounces Cream Cheese -- cut in pieces

Saute onion, celery, carrots, and garlic in olive oil until onion is tender. Add potatoes. Mix gently. Pour in chicken stock and bring to boil. Gently simmer until potatoes are tender. Strain vegetables from liquid and reserve vegetables. Return liquid to pot and add cream cheese. Heat through and add black pepper to taste. Divide vegetables in half and mash or process until smooth. Return vegetables to liquid and heat through.
Add fresh or dried parsley if desired. Serve with grated cheese or crumbled, cooked bacon sprinkled on top of each bowl. 

BELLA BEEF and PASTA     Back to Top

1 lb. beef strips
1 tbsp. oil
1 can (14 1/2 oz.) diced tomatoes
1/2 cup McCormick(r) Flavor Medleys Sun-Dried Tomato & Basil Saucy Seasoning Blend
Cooked pasta 

1. Cook beef in hot oil 5-8 minutes. Drain. 
2. Add tomatoes and Seasoning Blend. Simmer 10 minutes. Serve over pasta. Garnish with Parmesan cheese, if desired. 
Serving suggestions: Tossed green salad and garlic bread. 4 servings

BEST BIG BATCH TOMATO SAUCE    Back to Top

1/4 cup salad oil
3 medium onions, thinly sliced
3 large carrots, thinly sliced
2 medium green peppers, diced
2 medium cloves garlic, minced
12 pounds tomatoes, peeled and diced
1 12-ounce can tomato paste
1/4 cup brown sugar
2 tablespoons salt
2 teaspoons oregano
1 1/2 teaspoons basil
1/2 teaspoon pepper

In 8-quart Dutch oven, over medium heat, cook onions, carrots, peppers and garlic in oil until tender, stirring occasionally. Add tomatoes and remaining ingredients. Over high heat, bring to a boil. Reduce heat to medium-low; partially cover oven and cook two hours, stirring occasionally. Fill freezer containers to freeze or pour into hot jars,
leaving 1/2 inch head space, and process in boiling water bath for 45 minutes or in pressure cooker for 10 minutes at 10 pounds pressure. Sauce is great time saver for chili, lasagna, soup, meatloaf and spaghetti, Swiss steak or pizza sauce.

BLUE RIBBON BURGERS     Back to Top

2 pounds Ground Beef
2 teaspoons Worcestershire Sauce
1/2 teaspoon Salt
1/4 teaspoon Garlic Salt
1/4 teaspoon Pepper
3 ounces Cream Cheese; Softened
2 tablespoons Blue Cheese; Crumbled
4 ounce can Mushroom pieces

Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4-inches from the heat,
turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes. 

BRUNCH PIZZA    Back to Top

1/2 lb Boiled Ham, sliced
8 oz Part Skim Mozzarella Cheese, grated
2 Eggs
1/4 c Low fat Milk
Pinch Dried Oregano

Pizza Crust, prepared or homemade. Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan. Cut the ham into strips and put them on the dough. Sprinkle on the cheese. Combine the eggs and milk in a bowl and beat to blend. Pour the eggs over the dough and sprinkle on the oregano. Bake in a 375-degree oven for 20 to 30 minutes. Yield: 6 Servings

CARAMEL FROSTING    Back to Top

1/4 lb (16 pieces) vanilla caramels 
1/4 cup water
3 Tblsp butter or margarine
dash of salt
2 cups sifted confectioners sugar
Combine the caramels and water in a 1 1/2 quart saucepan. Melt caramels over low heat, stirring occasionally. Cool to room temperature. Cream the butter or margarine; add dash of salt. Add confectioners sugar alternately with the caramel sauce, blending till frosting is smooth and creamy. Chill till of spreading consistency, about 30 minutes.
Frosts one 9 inch square cake or 1 dozen cupcakes. OPT. add 2 T chopped walnuts.

CHICKEN BOOYAH     Back to Top
crock pot recipe

1 2 lb. stewing hen, cut up
1 1 1/2 lb. beef bone
11/2 cups 1/4" diced onions
11/2 cups 1/4" diced carrots
1 cup diced celery
2 tablespoons salt
1/2 teaspoon pepper
3 quarts water
3 cups 1/4" shredded cabbage
3 cups 1/2" diced potatoes
1 6 oz. can tomato paste
1 8 oz. can whole tomatoes, undrained
1 8 oz. can peas, undrained

1. In pot, combine chicken, beef bone, onions, carrots, celery, salt, pepper and water. Cover and place pot on base. Simmer at Setting #5 for 5 to 6 hours.

2. Remove beef bone. Remove any meat remaining on bone and place in pot. Add cabbage and potatoes. Cover and simmer at Setting #5 for 1 hour.

3. Remove large chicken bones. Remove any meat remaining on bones and place in pot. Add tomato paste, tomatoes and peas. Cover and simmer at Setting #5 for 1 hour. Keep warm for serving at Setting #2. Makes 10 to 12 servings.

CHICKEN MANDARIN     Back to Top

1 tablespoon oil
2 tablespoons flour
1 lb. boneless, skinless chicken breasts, cut in 1/2-inch strips
1/2 cup McCormick(r) Flavor Medleys Lemon Pepper Saucy Seasoning Blend
1 can (11 oz.) Mandarin oranges, undrained
Cooked rice 

1. Heat oil in large skillet over medium-high heat. Toss chicken with flour. Saute chicken
strips in single layer 3 minutes per side or until done. 
2. Stir in Seasoning Blend and oranges. Heat 2 minutes or until sauce thickens. Serve over rice. Serves 4

CHICKEN PARMESAN    Back to Top

4 large boneless chicken breast
5 lg. slices of bread(I use homemade bread and cut a thick chunk from
it...about 4 inches thick)
Large hand full of FRESH grated Parmesan cheese
Italian spices (2 teas. full or to taste)
1 Lg. jar of ready made spaghetti sauce
More Parmesan to sprinkle on top.

Grind bread in a food processor into crumbs. Place the crumbs on a piece of wax paper and add the fresh grated cheese, mixing together well along with the slices. Roll each chicken breast into this mixture and press into chicken....coat well. Place in a baking dish, pour the spaghetti sauce over the chicken and sprinkle with more cheese. Bake at 350 degrees until chicken is done(about 30-40 min.) Don't let this dry out...you want the
chicken to be moist. 

CHICKEN SALAD    Back to Top

3 - 4 chicken breasts (depending on size)
2 packages of cream cheese - softened
1 small onion (or 1/2 medium onion)
3 tbsp garlic granules or garlic powder (or more to taste)
2 tbsp of Tony's (or more to taste)
3 tbsp pickle relish

Cover chicken breasts with water spiced with 1 tbsp garlic and 1 tbsp of Tony's. Boil chicken breasts until cooked through. Cool and debone. Shred chicken as fine as possible in food processor - no whole pieces. Chop onion as fine as possible in food processor, but not too mushy. In large bowl, add chicken, onion, pickle relish, and remaining garlic and Tony's. Mix thoroughly with your hands - spoons really can't mix the cheese well. If used as an appetizer, mold salad into desired shape and refrigerate to set shape. Remove from refrigerator to soften at least 1/2 hour before use. If used as a sandwich spread, salad can be used immediately. Refrigerate leftovers and soften before use. OR you can make all desired sandwiches, cover and refrigerate them. Bread won't go soggy. I don't measure a thing unless I'm baking. Measurements are approximate. Always spice to your own taste.

CITRUS CHICKEN 'N RICE     Back to Top

1 lb. boneless, skinless chicken breasts, cut in strips
2 cups broccoli florets
1 tablespoon oil
1 cup water
1/2 cup McCormick(r) Flavor Medleys Lemon Pepper Saucy Seasoning Blend
1 1/2 cups instant rice 
1. Cook chicken and broccoli in hot oil 5-7 minutes or until done. 
2. Stir in Seasoning Blend and water. Bring to boil. 
3. Stir in rice. Cover, remove from heat. Let stand 5 minutes. 
Serving suggestion: Tossed green salad and warm rolls. 4 servings

COMFORTING RASPBERRY MINI MUFFINS    Back to Top

4 cups Flour
1 1/3 cups Sugar
4 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
2 Eggs
1 1/3 cups Milk
1 cup Butter or Margarine -- softened
1 1/2 teaspoons Almond Extract
1/2 cup Raspberry Jam
Powdered sugar

Preheat oven to 400 degrees F. Line or lightly grease mini-muffin cups. In a large sized bowl, combine flour, sugar, baking powder, salt and cinnamon. In a medium sized bowl, combine egg, milk, butter, and almond extract. Stir egg mixture into dry ingredients and mix until dry ingredients are just moistened. Spoon batter into prepared muffin cups, filling each cup two-thirds full. Press about 1/2 teaspoon raspberry preserves into center of each cup of batter. Gently fold batter over most of the preserves. Bake 12-15 minutes or until light golden brown. Cool in pan 5 minutes. Remove carefully. Dust with powdered sugar just before serving. Note: Recipe may be baked in regular size muffin tins as well- fill 2/3 full just as for mini-muffin tins. Muffins also freeze well for later use- do not dust with powdered sugar when freezing.

CORN AND TOMATO CHOWDER    Back to Top

1/4 cup chopped celery
2 tablespoons chopped onion
1 tablespoon chopped green pepper
2 tablespoons shortening
1 can (17 oz.) whole kernel corn, drained
1 can (16 oz.) tomatoes
1 3/4 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking soda
1/8 teaspoon pepper
3 cups scalded milk

Saute celery, onion and green pepper in shortening in saucepan until golden brown. Add corn and tomatoes; simmer 5 minutes. Stir in salt, sugar, baking soda and pepper. Gradually stir corn mixture into scalded milk. Makes about 6 cups

CUCUMBER SALAD    Back to Top

4 cucumbers
1 cup sour cream
1/4 cup salad oil
2 tablespoons fresh chopped dill
1 1/2 tablespoons vinegar
Generous pinch sugar
Salt and white pepper, to taste

Peel cucumbers and slice off ends. Halve the cucumbers lengthwise and with a small spoon scoop out all the seeds. Slice the cucumber halves thinly. In a bowl mix together sour cream, salad oil, dill, vinegar, sugar and salt and pepper. Pour the dressing over the cucumbers and fold it in gently. Chill the salad before serving.

DRY BARBEQUE RUB    Back to Top

4T brown sugar
1T hickory salt
1T oregano
1T cumin
2T garlic powder
2T chili powder
2T paprika
1T onion powder
2T dry mustard
1/4t cayenne

Mix dry ingredients thoroughly. Rub generously into skinless chicken, pork chops or whatever. Let the meat 'marinate' for an hour, then toss on the grill for a slow cooking.

EASY LAZY PASTA SALAD     Back to Top

1 pkg rainbow-colored pasta spirals
1 pkg shell pasta
1 red onion
a few stalks of celery
a few carrots
2 big cans of olives, drained and sliced 
almost one bottle "Bernstein's Cheese Fantastico!" Italian salad dressing

Cook the pasta according to the directions (the shells take longer than the spirals). Cut up all the other stuff and dump it in a BIG bowl. Shake up the salad dressing and pour almost the whole bottle into the cut-up stuff and mix. Drain the cooked pasta and mix everything together. Refrigerate, then remember to mix it up again before serving...all the dressing settles down at the bottom. 

EASY TOMATO BASIL MEAT LOAF     Back to Top

1 pkg. (1.5 oz.) McCormick(r) Meat Loaf Seasoning
2 lbs. ground beef or turkey
2 eggs
1/2 cup milk
2 slices bread, finely crumbled
1/2 cup McCormick(r) Flavor Medleys Tomato Basil Saucy Seasoning Blend 

1. Combine Meat Loaf Seasoning with beef or turkey, eggs, milk and bread. 
2. Shape into a loaf. Place loaf in a 13x9-inch baking pan. Pour Saucy Seasoning Blend over meat loaf. 
3. Bake 1 hour at 375 degrees F. or until done. 10 servings

EGGS MCBOSWELL    Back to Top

2 oz prosciutto ham, thinly sliced
2 tbs butter
2 eggs
2 slices Monterey Jack cheese
2 English muffins, split in half
Mayonnaise

In nonstick frying pan, fry the prosciutto over high heat, stirring frequently once the meat starts to sizzle, until crisp, 6 to 8 minutes. Set aside. Remove the pan from the heat to cool slightly. Add 1 tbs butter to the pan and return to medium heat. Crack the eggs into the pan and fry until the yolks are set enough to flip, about 3 to 4 minutes. Flip the
eggs and top each with one slice of cheese. Cover the pan and cook until the cheese melts, about 1 minute. With a wide spatula, carefully remove the eggs to a plate without breaking the yolks. Melt the remaining butter in the pan. Add the English muffins and brown on both sides, a total of 1 to 2 minutes. Remove the muffins from the pan and spread them with the mayonnaise to taste. Place an egg with cheese on top of two of the muffin halves. Place the prosciutto, evenly divided, on top of the eggs and cover
with the remaining muffin halves to make a sandwich. Serve while the eggs are still warm. Serves 2.

FRENCH GREEN BEAN SALAD    Back to Top

1 can French cut green beans drained.
1 cucumber sliced
1 med tomato sliced
1 med red onion sliced
Italian Dressing

Mix together first four ingredients, then sprinkle with Italian Dressing and refrigerate until chilled through completely. Serve w/ grilled chicken or your favorite meat off the grill. 

GAMBAS AL AJILLO     Back to Top
(Shrimp with Garlic) 

1 Tbs. Paprika 
1 Tbs. Hot Sauce 
2 Tbs. Tomato Paste 
Pinch of Salt 
1 tsp. Cayenne Pepper 
4 Tbs. Dry Sherry 
1/2 cup Olive Oil 
5 cloves Garlic, peeled and minced 
1 lb. fresh Shrimp, rinsed, peeled, and deveined 

In a small bowl blend together the paprika, hot sauce, tomato paste, salt, cayenne pepper, and sherry, Reserve. 

Warm the olive oil in a heavy skillet over high heat and sauté the garlic until fragrant, usually about a minute or two. Add the shrimp to the skillet and toss to coat. Add the 
reserved spice mixture, and toss to blend. Cook until the shrimp are pink, and serve warm from the skillet. Great with rice or pasta. 

GARLIC ALMONDS    Back to Top

· 1 Tbs.. unsalted butter
· 2 Tbs.. soy sauce
· 2 tsp.. hot pepper sauce
· 3 mashed garlic cloves
· 1 pound blanched whole almonds
· 3 tsp.. seasoned pepper
· 1/4 tsp.. dried red pepper flakes

Preheat oven to 350 degrees F. Coat rimmed baking sheet with butter. Sprinkle baking sheet with soy sauce, hot pepper sauce and garlic. Scatter almonds over sheet and stir till coated. Bake 10 minutes. Sprinkle with seasoned pepper, pepper flakes and salt. Bake 15 minutes. Cool. Will keep in tightly covered container for 3 months.

GARLIC CHICKEN     Back to Top

3-lb. Frying Chicken, cut into serving pieces 
Salt and Black Pepper to Taste 
2 Tbs. Olive Oil 
1/2 cup Dry White Wine 
1/8 cup (2 Tbs.) Vermouth 
2 Tbs. fresh Parsley, chopped 
2 Tbs. fresh Basil, chopped 
1 Tbs. fresh Oregano, chopped 
Dash of Crushed Red Pepper Flakes 
20 cloves Garlic, peeled (20 is correct)
2 stalks Celery, sliced 
Juice of 1 Lemon 
Peel of 1 Lemon 

Remove the skin from the chicken pieces, if so desired. Sprinkle the chicken pieces with salt and pepper. Warm the olive oil in a heavy skillet over medium-high heat. Brown the chicken on all sides, and remove to a platter when golden. 

In a large mixing bowl, blend together the white wine, vermouth, parsley, basil, oregano, and red pepper flakes. Add the garlic and celery, and mix to coat. With a slotted spoon, transfer the coated vegetables to a slow cooker. Add the chicken pieces to the remaining herb and wine mixture and coat well. Place the chicken on top of the vegetables in the slow cooker. Sprinkle the lemon juice and peel over the top of the chicken. Pour the rest of the wine and herb mixture over the top of the chicken. 

Cover and cook on low for 6 hours, or until the chicken is no long pink in the thickest cuts. Discard the celery and garlic and serve warm. 

GRANOLA    Back to Top

5 cups oats, quick or regular (I prefer quick)
1 cup shredded coconut
3/4 cup wheat germ
3/4 cup chopped pecans
1/2 cup sunflower seeds
1/3 cup sesame seeds
1/3 cup honey
1/4 to 1/3 cup vegetable oil
1/2 t. vanilla

If you don't have or don't like any of the dry ingredients, substitute an equal amount of oats, except for the coconut, unless you eat your granola very unsweetened. Mix the ingredients together and pour into a 13x9 glass baking dish or large round casserole dish if you have one. Microwave on high power for 5 minutes, stir and continue cooking for 1 to 3 minutes at a time until toasted and slightly crisp, stirring often. This will burn, even in a microwave, so watch for burning until you see how your microwave does it.
In a conventional oven, toast at about 250°, stirring often, for about an hour or until granola is toasted and slightly crisp. The pecans are what makes this granola so good, but I've used other nuts instead. This is good as cereal or as a topping for ice cream. It keeps well, especially in the refrigerator or freezer.

HERBED GRILLED CHEESE SANDWICHES    Back to Top

4 slices bread, toasted
1 cup shredded reduced-fat Monterey Jack cheese
1 teaspoon dried oregano, crushed
1 teaspoon freshly ground black pepper

Preheat the broiler. Place the bread in a single layer on a baking sheet. Sprinkle evenly with the Monterey Jack, oregano and pepper. Broil for about 2 minutes, or until the cheese is melted and starts to bubble. YIELD: 4 Servings

HONEY PINEAPPLE PORK CHOPS     Back to Top

Six 8-oz. Pork Chops 
1/2 cup Honey 
1 Tbs. Dijon Mustard 
8 1/2-oz. can Sliced Pineapple (reserve syrup)
1/4 cup Pineapple Syrup 

Pre-heat the oven to 350-F degrees. In a small mixing bowl, blend together the honey, 
mustard, and 1/4 cup reserved pineapple syrup. Place the pork chops in a single layer in an oven-proof baking dish, and pour a bit of the syrup-honey-mustard mixture over the top of each chop. Bake for 90 minutes, or until the desired degree of doneness is achieved. About 5 minutes prior to serving, place a pineapple slice on top of each piece of meat, and return dinner to the oven in order to warm the fruit. Serve warm; this dish is great with either rice or potatoes. 

HONOLULU STYLE PORK RIBS    Back to Top

4-5 lbs. meaty or country pork ribs (slab cut)
1 lemon, sliced
4 sprigs fresh parsley (or 1 Tblsp. dried)
1 sprig fresh oregano (or 1/2 tsp. dried leaf oregano, crushed)
2 Tbsp. soy sauce
4 Tbsp. dry sherry
1-1/2 Tbsp. honey
1 Tbsp. finely chopped fresh ginger root
2 cloves garlic, minced
1/2 tsp. 5-spice powder*
1/2 tsp. black pepper
1/2 cup chili sauce
1/4 cup canola oil

Place ribs in large pot and add cold water to cover. Add lemon slices, parsley and oregano. Bring to boil; lower heat and simmer, partially covered for about 45 minutes. Drain. Place ribs in shallow, non-aluminum dish. (Note: parboiling ribs first removes excess fat and assures tender ribs.)

Combine soy sauce, sherry, honey, ginger root, garlic, 5-spice powder, pepper, chili sauce and oil in small bowl or covered jar. Mix well and pour over ribs; turn to coat. Cover ribs and refrigerate overnight (you can use a heavy plastic, zip-lock bag, but put inside a container in refrigerator in case of leakage). 

Prepare grill so coals are medium. Brush grid of grill with oil and cook ribs, covered with vents open, over medium heat, basting often with any remaining marinade until ribs are done (about 6 minutes per side). *5-spice powder is available in the spice section of most supermarkets. To make your own: combine 1 tsp. ground cinnamon, 1 tsp. crushed fennel seed, 1/4 tsp. pepper and 1/8 tsp. ground cloves. 

LEMON PEPPER FISH FILLETS     Back to Top

1/2 cup McCormick(r) Flavor Medleys Lemon & Pepper Saucy Seasoning Blend
1 lb. flounder or trout fillets 

Lightly brush seasoning mixture on both sides of fish. Broil or grill fish 8-10 min. per inch of thickness or until fish flakes easily with a fork. Baste fish with remaining mixture during cooking. Serves 4 Variation: Orange roughy or tilapia fish fillets can be substituted for flounder or trout.

MACHO NACHOS    Back to Top

1/2 pound bulk Italian turkey sausage or bulk hot Italian sausage 
1/4 cup chopped onion 
1/4 cup chopped green or red sweet pepper 
1 8-ounce can red kidney beans, rinsed and drained 
1/3 cup thick-and-chunky salsa 
6 cups tortilla chips 
2 cups shredded co-jack cheese (8 ounces) 
Guacamole dip (optional) 
Sliced ripe olives (optional)

Combine sausage, onion, and sweet pepper in a skillet. Cook over medium heat, stirring occasionally, about 7 minutes or until sausage is browned and vegetables are tender. Drain well. Stir in beans and salsa; cook until heated through. Arrange half the chips on a 12-inch round microwave-safe platter. Spoon half the sausage mixture evenly over chips. Top with half the cheese. Microwave, uncovered, on 100% power (high) for 1 to 2 minutes or until cheese melts, giving the dish a half-turn once. Top with guacamole dip and sliced ripe olives, if desired. Repeat with remaining ingredients. Serve warm.

MANWICH SLOPPY JOES    Back to Top

8 oz tomato sauce
1 c ketchup
1 tbsp dried minced onion
3 tbsp green pepper diced fine
1 tsp salt
1/2 tsp dried minced garlic
1/4 tsp celery seed
1 tsp prepared mustard
1/2 tsp chili powder
1 lb ground beef

Brown beef and then drain. Mix sauce ingredients in bowl and then add to beef. Bring to a boil and simmer for 15 min.

MEDITERRANEAN PASTA    Back to Top

5 boned and skinned chicken breast halves
5 slices bacon -- diced
14 1/2 oz canned tomatoes, w/ basil and garlic -- diced
15 oz tomato sauce
3/4 tsp rosemary -- crushed
14 oz canned artichoke heart quarters -- drained, rinsed,
1/2 c black olives -- quartered
1/2 c dry red wine

Parmesan cheese
12 oz rotelle pasta

Saute bacon over medium heat until mostly cooked but still flexible. Add chicken and saute until chicken is browned. Add remaining ingredients except cheese. Bring to boil, reduce heat and simmer till done while pasta is prepared. Cook pasta al dente. Drain. Serve sauce over pasta w/ chicken. Sprinkle w/ Parmesan. A nice salad makes this a quick and very tasty meal. Omit the chicken if desired. The rosemary makes this
incredible!!! Cook pasta al dente.

MELT IN YOUR MOUTH PANCAKES    Back to Top

1 - 1 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 Tbs sugar
1/2 cup sour cream
1/2 cup milk
2 eggs
2 Tbs liquid butter or melted butter
Combine dry ingredients in a bowl and pour in combined wet ingredients. Cook 1/4 cupfuls. If making smaller pancakes like silver dollar size (what we Aussies call Pikelets) I use the extra 1/4 cup flour as they are so tender it makes them easier to handle and pour them off the end of an eating tablespoon so that they come out perfectly round.

MERINGUE NUTS    Back to Top

Lightly sweetened with an addictive crispiness, these are almost impossible to stop eating! Use a nice combination of pecans, cashews, almonds, and hazelnuts.

5 cups mixed nuts
4 oz unsalted butter
3 egg whites
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Spread the nuts on a jelly roll pan and toast in the oven for about 12 minutes. Let cool and set aside in a large mixing bowl. Leave oven on. Place the butter on a jelly roll pan and place in the oven just to melt the butter. In the small bowl of an electric mixer, beat the egg whites and salt on high speed until there are soft peaks. Reduce the speed and gradually add the sugar, about 1 tablespoon at a time, beating briefly between additions. Then beat on high speed until stiff. Add the
vanilla and bit a little longer. Add the meringue mixture to the nuts and stir just to mix. Place the nut mixture in large spoonfuls over the melted butter in the jelly roll pan. It doesn't have to be even. Bake 10 minutes, remove from oven and with a wide metal spatula, turn the mixture over any which way. Bake for 10 minutes more and turn over again, stirring just a little bit. It will look like a big mess, but this is okay. Continue to bake and stir every 10 minutes until the meringue is golden and the butter is all
absorbed. The total baking time is about 45 minutes. When done, pour the nuts onto a brown paper bag and allow to cool. You can break it apart to separate the nuts or leave it in clumps. Store airtight. 

MOMWICHES     Back to Top

1 lb. lean ground beef or ground turkey, browned
1 onion, diced
1/2 cup green pepper, diced
1/2 cup celery, diced

Saute' the onion, green pepper and celery in a pan with just a little water. Add::

1 cup ketchup
1/4 cup white vinegar
1/4 cup brown sugar
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon pepper

Cover and simmer for 20-30 minutes. Serve on buns (like sloppy joes).

NEXT BEST THING TO ROBERT REDFORD PIE    Back to Top

1 cup all-purpose flour
1/2 cup + 2 tablespoons butter or margarine
1 cup chopped walnuts
1 (8 ounce) package cream cheese
1 cup white sugar
2 (8 ounce) container nondairy whipped topping
1 (6 ounce) box instant chocolate pudding
1 (6 ounce) box instant vanilla pudding
3 cups milk
grated chocolate

Combine flour, butter or margarine, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown. Combine cream cheese, sugar, and 1 container of whipped topping until well mixed. Spread evenly over the cooled crust. Mix pudding mixes and milk well until thick. Spread evenly over the cream cheese filling. Spread remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top.
4 Refrigerate for 6 to 8 hours before serving. Makes 1 -9x13 inch pie

OCOPA ANTIGUA DE AREQUIPA    Back to Top

Approx.. 2 lbs. medium potatoes
1 lb. onion, diced
6 Yellow Ajis (Peruvian), de-seeded or not, your call.
1 Huacatay sprig (This is Tagetes minuta, or mexican marigolg), no substitution
1 lb. Anejo cheese (has to be a hard cheese, I don't know if you
could use Parmesan), or you can use queso fresco, or maybe even a
good cottage or Feta cheese. Experiment!.
1 cup milk
1/2 lb. toasted peanuts
4 Mirasol chiles
salt
oil or lard (not too much)

Boil the potatoes. Fry the mirasols, trying to toast them well but not burn them, same thing with the onions and yellow ajis. Put everything into blender, adding the cheese and thinning a little with the milk. You don't want it runny, but a medium-thick sauce.
Coarsely chop the peanuts, in a mortar, food processor or even the blender. Add it to the sauce along with the huacatay, blend well, correct the seasoning with salt, and add oil to taste. Serve the thick sauce over the potatoes and, Buen Apetito!

Note: The combination of the chiles with the peanut and cheese is enhanced with the distinguishable taste of the huacatay, and again, there are no substitutes IMHO, for this herb.

Now for a variation,

OCOPA DE CAMARONES (Shrimp Ocopa) 10 servings.    Back to Top

Boil 2 lbs. potatoes. On another pot, briefly boil 1 lb. shrimp and peel them. On another pan, saute 6 cloves of garlic, and 1 lb. diced onions with 6 yellow Ajis. When golden brown, put in blender along with 1/2 lb. sweet cookies (animal cookies are what they use, believe it or not), 1 lb crumbled cheese, milk to thin, and Brasil
nuts (typical), or chestnuts, or the nut that you like. Blend
everything with the huacatay, season with salt and oil to taste.
Serve over the potatoes and put shrimp on top.
Last but not least,

Ocopa Lime~a (Limean Ocopa) 10 servings.
---------------------------
Boil 2 lbs. potatoes. On another pan, saute 6 cloves of garlic, and
1 lb. diced onions with 6 yellow Ajis. When golden brown, put in
blender along with 1/4 lb. sweet cookies (animal cookies are what
they use, believe it or not), 1/8 lb crumbled cheese, milk to thin, and peanuts, Brasil nuts, or chestnuts, or the nut that you like. Blend everything with the huacatay, season with salt and oil to taste. Serve over the potatoes and put shrimp on top.

All this dishes can be garnished with lettuce leaves, quartered hard eggs and tomatoes.

My understanding is that in Peru they use a yellow potato that isn't widely available here. Since I don't have garden space to grow it anyway (too many peppers), I substitute Yukon Gold potatoes, which my local grocery store carries.

Third, "aji" means simply "chile pepper", but the specific variety called for, aji amarillo, usually refers to C. Baccatum, var. pendulum. This is a moderately sized pepper, 4"-6" in length, with a fruity taste and a clear, searing heat. Yellow habs or scotch bonnets could be substituted if you don't have ajis.

Fourth, huatacay can be obtained from "Seeds of Change" or "Richter's". In other cookbooks I've seen turmeric called for as a substitute, but this imparts only the yellow color, not the taste, of the real thing. Lastly, the step where you fry the onions and peppers is the one to watch out for...this is when you're likely to fumigate your house with chile gas, so be prepared to cry.

ORANGE SPICED NUTS    Back to Top

· 3 cups pecan halves
· 1 cup sugar
· 1/3 cup orange juice
· 1 Tbs.. ground cinnamon
· 1/2 tsp.. salt
· 1/2 tsp.. ground cloves

Spread the pecans on a jelly roll pan. Toast at 275 degrees F for 10 minutes. Remove from the oven and set aside. In a saucepan, combine sugar, orange juice, cinnamon, salt and cloves. Cook and stir over medium heat to the soft-ball stage (236 degrees F). Remove from the heat. Stir in the nuts. Using a slotted spoon, remove the nuts and spread on waxed paper. Separate and let dry 2 hours. Store in airtight container.

PAPAYA SALAD WITH POPPYSEED DRESSING     Back to Top

1/3 cup commercial Catalina dressing 
1 Kiwi Fruit, peeled and sliced 
1 Tbs. fresh Lime Juice 
2 tsp. Poppy Seeds 
4 cups fresh Escarole or Endive Lettuce, rinsed and torn 
1 large Papaya, peeled, seeded, and cut into 1-inch pieces 

To prepare the dressing, process the Catalina dressing, kiwi fruit, fresh lime juice, and poppy seeds in a blender until smooth. Refrigerate in an airtight container and shake again to blend before drizzling over your salad. To serve, arrange one quarter of the Papaya pieces on top of about one cup of the torn endive. Top with dressing and present to an appreciative audience.

PASTA PRIMA PANACHE     Back to Top

8 oz. uncooked pasta
1 pkg. (16 oz.) frozen chopped vegetables
1/2 cup McCormick(r) Flavor Medleys Italian Herb Saucy Seasoning Blend
4 oz. mozzarella cheese, cut into 1/2-inch cubes 

Cook pasta according to package directions. Add vegetables during last 5 minutes of cooking. Drain. Mix in remaining ingredients. VARIATION: Stir in 1/2 pound cooked chicken strips or shrimp. Serving suggestion: Tossed salad serves 6

PIZZA DEL SOL     Back to Top

1/3 cup McCormick(r) Flavor Medleys Sun-Dried Tomato & Basil Saucy Seasoning 
Blend
1/3 cup grated Parmesan cheese
1 (12-inch) pre-baked Italian pizza shell
1 cup shredded Mozzarella cheese
Assorted pizza toppings (such as bell pepper, pepperoni, sausage, mushroom, olives) 

1. Combine Seasoning Blend and Parmesan cheese. Spread mixture over bread shell. 
2. Top with mozzarella and favorite pizza toppings. Bake 8-10 minutes in preheated 450 degree F. oven. Serves 4 Serve with tossed green salad.

POTPOURRI GEL JARS    Back to Top

2 cups Distilled Water
4 packages Un-flavored Gelatin
50 drops Essential Oil -- (for fragrance)
Food Coloring -- as desired

Heat one cup water in medium sized saucepan. Add gelatin, stirring to dissolve. Remove from heat and add remaining 1 cup of liquid as well as food coloring, and stir until dissolved. Put drops of essential oil into jars then add gelatin mixture. Place in fridge for approximately 2 hours. Remove, cover with plastic wrap or lid if you have one, and store at room temperature. To release the scent simply remove the lid... and when you are finished make sure you re-cover the jar so all the scent doesn't evaporate.
This recipe makes four gel jars/ aprox. 4 oz each.


Clear glycerin soap
Essential Oil
Coloring if desired to complement the fragrance you choose.

Grate or chop soap and place in glass measuring cup. Heat in microwave until thoroughly melted. Stir in your essential oil and coloring. Pour into jars and decorate as desired. This will also be a thick enough mixture that you can suspend things like lemon slices or orange slices in them. I have also made these gel jars this way:

You will need: 4 envelopes plain gelatin
16 oz. bottle potpourri oil

In heat proof 4 cup glass cup place 8 oz. of potpourri oil. Heat in microwave until really hot. This will give off a VERY STRONG fragrance so you may want to open a window.
Stir in gelatin until completely dissolved. Add the remaining 8 oz. potpourri oil. Pour into jars and decorate. The potpourri oil is available in most WalMart stores and craft stores. It has coloring added to it so you don't need to add any additional coloring.

PUMPKIN CAKE WITH CHOCOLATE ICING     Back to Top

Pumpkin Cake Ingredients: 
3 cups Cake Flour 
1 Tbs. Baking Powder 
2 tsp. Baking Soda 
2 tsp. Pumpkin Pie Spice 
1 tsp. Salt 
4 large Eggs 
1 cup Granulated Sugar 
1 cup Brown Sugar, firmly packed 
16-oz. can (2 cups) Pumpkin Puree 
1 cup Vegetable Oil 
1/2 tsp. Vanilla Extract 
Chocolate Icing Ingredients: 
1 Tbs. Butter 
1-oz. Unsweetened Chocolate 
Dash of Salt 
1/2 tsp. Vanilla Extract 
1 1/4 cup Confectioner's sugar 
2 Tbs. Whole Milk (or less)

Pre-heat the oven to 350-F degrees and spray a 10-inch tube or angel food cake pan with non-stick cooking spray; set aside. 

To prepare the pumpkin cake, sift together the cake flour, baking powder, soda, pumpkin pie spice, and salt; set aside. In a separate mixing bowl, beat together the eggs until fluffy, add the granulated and brown sugars to the mixture, and blend again. 
Stir in the pumpkin puree to form a rich batter, that add the vegetable oil and vanilla extract, and blend again until smooth. 

Blend the flour mixture into the creamed mixture a little at a time until the cake batter is completely blended. Pour the batter into the prepared cake pan and bake for 
55 to 60 minutes, or until a cake tested inserted near the center comes out clean. 

Cool cake for about 10 minutes on a wire rack before inverting the cake to remove it from the cake pan and allow it to continue cooling on the wire rack. 

To prepare the chocolate icing, melt the butter and chocolate together in a small saucepan over low heat. When partially melted, stir in the salt and vanilla. 

Add the confectioner's sugar and just enough milk to make the icing thin enough to drizzle over the pumpkin cake and run down the sides. 

Place the cooled cake on a serving platter and ice the pumpkin cake. Slice to serve.

PUMPKIN MERINGUE PIE     Back to Top

1 Unbaked 9-inch Pie Shell 
1 1/2 cup Pumpkin Puree 
1/2 cup Granulated Sugar 
1 tsp. ground Cinnamon 
1/4 tsp. ground Nutmeg 
1/4 tsp. ground Cloves 
1/2 tsp. Salt 
3 large Eggs, separated 
1 cup Evaporated Milk 
1/8 tsp. Salt 
6 Tbs. Granulated Sugar 

Pre-heat the oven to 400-F degrees. Prepare the unbaked pie pastry in a 9-inch pie tin ready for filling; set aside. 

Blend together the pumpkin, sugar, cinnamon, nutmeg, cloves, and salt in a large mixing bowl. Add the egg yolks and mix again. Gradually add the evaporated milk as you continue to blend the mixture. Pour the pie filling into the unbaked pie pastry shell. 
Bake for 35 minutes or until a knife inserted halfway between the center and edge comes out clean. Remove the pie from the oven and increase the oven temperature 
to 425-F degrees. While the pie is baking, prepare the meringue by beating the remaining egg whites with a dash of salt. Use an electric mixer set on high speed and blend the mixture until foamy. Gradually add the six tablespoons of sugar about one 
tablespoon at a time, continuing to beat the meringue well after each addition. Your meringue is ready for baking when stiff, glossy peaks form. Add some of the meringue around the edge of the warm pie. Using the back of a spoon, spread the meringue so 
that it touches the inner edge of the crust all the way around the pie. Heap the remaining meringue in the center and evenly distribute over the entire pie. 

Finish the pie by baking in the hot oven for 5 minutes or until the meringue is lightly browned. Cool on a wire rack. Serve.

ROBUSTO CHICKEN ROAST     Back to Top

2 lbs. chicken parts (leg, breasts, thighs)
3 large potatoes, cut lengthwise into wedges
1/2 cup McCormick(r) Flavor Medleys Italian Herb Saucy Seasoning Blend 

1. Place chicken in 9 x 13-inch baking pan coated with cooking spray. 
2. Arrange potatoes around chicken. Spoon Seasoning Blend over all. Bake 1 hour at 400 degrees F. or until chicken is done and potatoes are tender. Serve with green beans and tossed salad. 4 servings

SCONES    Back to Top

2 cups Flour
4 teaspoons Baking Powder
1/2 tablespoon Salt
2 tablespoons Sugar
1/2 cup Vegetable Shortening
2/3 cup Milk
1 large Egg -- separated

Mix dry ingredients together in a large bowl. Cut shortening into dry ingredients using a pastry blender or two butter knives, until mixture resembles cornmeal. Beat egg yolk, milk and all but 1 Tbsp. of egg white together. Stir quickly into dry ingredients. Pat out into a round shape, 1/2" thick and cut into eight wedges. Place on a greased baking sheet. Beat reserved egg white lightly with 1/2 teaspoon water. Brush on top of scones and sprinkle with additional sugar. Bake at 450 degrees F for 12 to 15 minutes.

SHRIMP AND RICE SALAD    Back to Top

3 cups cooked rice, chilled
6 to 10oz package frozen cooked shrimp, thawed
1 1/2 cups diced celery
2 green onions, chopped
1 can (8oz) sliced water chestnuts, drained
1 pkg (10oz) frozen small peas, thawed
1/2 cup mayonnaise
2 tsp soy sauce
Lettuce leaves

Combine all ingredients except lettuce leaves, mixing well; chill 2 hours. Serve on lettuce leaves. Serves 6.

SIZZLING BEEF KABOBS     Back to Top

1 lb. beef sirloin, cut in 1-inch cubes
3 cups cubed vegetables (about 1-inch), such as bell pepper, zucchini and mushrooms
1/2 cup McCormick(r) Flavor Medleys Garlic Herb Saucy Seasoning Blend 

Preheat broiler or grill. Combine all ingredients. Let stand 10 minutes. Alternately thread beef and vegetables onto metal skewers. Broil or grill 8 - 10 minutes or until done. Turn occasionally and baste with leftover Seasoning Blend. Serve with rice and tossed green salad 6 servings

SIZZLING CITRUS SHRIMP     Back to Top

1 lb. shrimp, peeled and deveined
1 tablespoon oil
1 cup snow peas
1 red bell pepper, cut into strips
1/2 cup McCormick(r) Flavor Medleys Lemon Pepper Saucy Seasoning Blend 

1. Stir fry shrimp in hot oil 3-4 minutes. 
2. Add remaining ingredients. Stir fry 3-4 minutes or until vegetables are crisp tender. 
Serving suggestion: Rice and warm crusty bread 4 servings

SLOPPY JOES    Back to Top

4 tsp butter
1 cup each of diced onion and red or green pepper
2 garlic cloves minced
1 pound cooked ground beef, crumbled
1 cup canned tomatoes with liquid pureed
4 tablespoon ketchup
6 tsp Worcestershire sauce
2 tsp chili powder
1 tsp mustard
buns or pita bread

In large skillet heat butter over medium-high heat until bubbly and hot; add onion pepper and garlic and saute` until tender 2 to 3 minutes. Add ground beef tomatoes, ketchup, Worcestershire sauce, chili powder, and mustard to skillet, mixing well. Reduce heat to low and cook, stirring frequently, until mixture thickens and is heated through, 8 to 10
minutes.

SPICED MIXED NUTS    Back to Top

· 1 egg white -- lightly beaten
· 1 tsp.. water
· 1 jar (8 oz.) dry roasted peanuts
· 1/2 cup blanched whole almonds
· 1/2 cup walnut or pecan halves
· 3/4 cup sugar
· 1 Tbs.. pumpkin pie spice

In a large bowl, combine egg white and water. Add nuts, toss to coat. Combine sugar and spice, sprinkle over the nuts and toss until well coated. Place nuts in a single layer on lightly greased baking sheet. Bake at 300 degrees F for 20-25 minutes. Immediately transfer the nuts to waxed paper; cool. Break up any large clusters. Store in a covered container.

SPICED WALNUTS    Back to Top

1- pound (4 cups) walnut halves or large pieces
2- tablespoons olive oil
2-1/2- teaspoons chili powder
2- tablespoons Worcestershire sauce
1/2- teaspoon onion powder
1/4- teaspoon freshly ground pepper
1/4-1/2- teaspoon coarse (kosher) salt

In a 3-1/2- or 4-quart slow cooker, combine all the ingredients except the salt. Stir to mix well. Cook, uncovered, on the high heat setting about 2 hours or until the nuts are toasted. Stir in the salt. Let cool. Store in an airtight container in the refrigerator for up to 6 weeks. Serve at room temperature. Makes 4 cups.

SUMMER SQUASH PATTIES    Back to Top

1 1/4 cups self-rising flour
1/2 tsp sugar
3/4 tsp salt
1/2 cup commercial sour cream
1 egg
1 tbs vegetable oil
3 cups coarsely grated yellow squash
1 medium onion, coarsely grated
Ground black pepper to taste

Combine first 6 ingredients, beating until smooth. Stir in squash and onion; add pepper,if desired. Drop mixture by tablespoonfuls into a hot greased skillet. Cook until golden brown, turning once. Drain on paper towels. Serves 4 to 6.

SUMMER SQUASH PATTIES    Back to Top

1 1/4 cups self-rising flour
1/2 tsp sugar
3/4 tsp salt
1/2 cup commercial sour cream
1 egg
1 tbs vegetable oil
3 cups coarsely grated yellow squash
1 medium onion, coarsely grated
Ground black pepper to taste

Combine first 6 ingredients, beating until smooth. Stir in squash and onion; add pepper,if desired. Drop mixture by tablespoonfuls into a hot greased skillet. Cook until golden brown, turning once. Drain on paper towels. Serves 4 to 6.

SURPRISE CUPCAKES     Back to Top

Cupcake Batter Ingredients: 
3 cups All-purpose Flour 
2 cups Granulated Sugar 
2 tsp. Baking Soda 
1 tsp. Salt 
1/3 cup Dutch-process Cocoa 
2/3 cup Vegetable Oil 
2 cups cool Water 
2 Tbs. White Vinegar 
2 tsp. Vanilla extract 
Cupcake Filling Ingredients: 
8-oz. package Cream Cheese, softened 
1/3 cup Granulated Sugar 
1/4 tsp. Vanilla Extract 
1 large Egg, lightly beaten 
1/2 tsp. Salt 
6-oz. package Semi-Sweet Chocolate Chips 

Pre-heat the oven to 350-F degrees and place cupcake papers or foil in two large cupcake tins. 

In a large mixing bowl, blend together the flour, sugar, baking soda, salt, cocoa, oil, water, vinegar, and vanilla. Beat together until a smooth batter is formed. 

In a separate mixing bowl, blend together the softened cream cheese, sugar, vanilla, egg, and salt. Blend until a smooth batter is formed, and then fold in the chocolate chips. 

Fill each well of the cupcake tins about two-thirds full with the cupcake batter, then drop one tablespoon of the filling into the center of each cupcake. 

Bake the prepared tins for about 25 minutes. Be sure to cool on a wire rack. Best if refrigerated until served.

SWEET POTATO BAKE    Back to Top

8 medium sweet potatoes
Vegetable oil
1 egg beaten
1 can (8oz) crushed pineapple, drained
1/3 cup firmly packed brown sugar
1/2 cup chopped pecans
3 tbs butter or margarine
2 tbs grated orange rind
1 tsp salt
1 tsp ground cinnamon
1/2 tsp vanilla extract

Wash sweet potatoes and rub with vegetable oil. Bake at 375 degrees F. for one hour or until done. Slice away skin from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp; add remaining ingredients except pecans and mix well. Spoon potato mixture into shells. Place on baking sheet and top with pecans. Bake at 375 degrees F. for 20 minutes. Serves 8.

SWEET POTATO CROQUETTES     Back to Top

3 large Sweet Potatoes, freshly cooked and peeled 
1/4 tsp. Salt 
2 tsp. Honey 
1/4 cup Orange Juice 
3 Tbs. Butter 
2 large Eggs, separated 

After cooking the sweet potatoes until tender, either rice or mash them in a large mixing bowl. Add the salt, honey, orange juice, butter, and egg yolks, and combine thoroughly with a whip or electric mixer. In a separate mixing bowl, beat the egg whites to stiff 
peaks, then gently fold into the sweet potato mixture. Heap individual portions of the sweet potatoes on a buttered baking sheet, or use a pastry tube to make 
individual croquettes. Bake in a pre-heated 425-F degree oven until golden brown, about 10 to 25 minutes. To serve, arrange croquettes on a serving platter.

SWEET POTATO PANCAKES    Back to Top

4 cups (packed) coarsely grated sweet potatoes or yams (approx. 1 large
or 2 medium)
1/2 cup grated onion
3 to 4 Tbs. lemon juice
1 tsp. salt
black pepper, to taste
4 beaten eggs (yolks optional)
1/3 cup flour
oil for frying
Toppings: sour cream or yogurt, applesauce
Optional: 1/4 cup minced parsley

Combine all ingredients and mix well. Heat a small amount of oil in a skillet until it is very hot. (it should sizzle a fleck of batter upon contact.) Use a non-slotted spoon to form thin pancakes, patting the batter down. Fry on both sides until brown, adding small amounts of additional oil, if/as needed. Serve hot, with toppings.

TEXAS STEW    Back to Top
slow-cooked

2 lbs beef tips, cut into 1-inch cubes
1 can (14 1/2 oz) Mexican-style stewed tomatoes
1 can (10 1/2 oz) condensed beef broth, undiluted
1 jar (8 oz) mild picante sauce
10 oz frozen whole kernel corn, thawed
3 carrots, cut into 1/2-inch pieces
1 onion, cut into thin wedges
2 garlic cloves, pressed
1/2 tsp ground cumin
1/2 tsp salt
1/4 cup all-purpose flour
1/2 cup water

Combine first 10 ingredients in a large slow cooker. Cook, covered, on high setting 3 to 4 hours or until meat is tender. Stir together flour and water. Stir into meat mixture and cook on high setting 1 hour or until thickened. Serves 6.

TOFFEE BUTTER CRUNCH    Back to Top

1/2 cup coarsely chopped pecans or toasted almonds
1 cup butter (this is very important......do NOT use margarine)
1 cup sugar
3 TBS water
1 TBS light corn syrup
3/4 cup semi sweet or milk chocolate pieces
1/2 cup finely chopped (the finer, the better) pecans or toasted almonds

Line a 13x9x2 inch baking pan with foil, extending foil over the edges of the pan. Sprinkle the 1/2 coarsely chopped nuts on bottom of foil lined pan, then set the pan aside. Butter the sides of a heavy 2-quart saucepan. In pan, melt the butter over low heat. Stir in sugar, water and corn syrup. Cook over medium high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture up sides of the pan. Clip candy thermometer to pan.
Cook over medium heat, stirring frequently, till thermometer registers 290 (soft crack stage). Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft crack stage should take about 15 minutes. Watch carefully after candy thermometer registers 280. Remove pan from heat and remove the thermometer. Pour mixture into prepared pan, spreading evenly over chopped nuts. Let stand 2 to 3 minutes, or until surface is firm. Sprinkle with chocolate pieces; let stand 1 to 2 minutes. When chocolate is softened, spread evenly over toffee and sprinkle with the
1/2 cup finely chopped nuts. Press nuts lightly into chocolate. Chill till firm. Lift candy out of the pan and break into irregular size pieces. Store tightly covered. Makes about 1 1/2 pounds.

TUNA BROCCOLI CASSEROLE    Back to Top

1/2 cup divided margarine
1 med onion, chopped
1/4 cup cornstarch
3 cups milk
1/4 teaspoon hot pepper sauce
2 cubes chicken flavor bouillon
2 cans (6.5-oz each) drained and Flaked tuna
1 package (10-oz) frozen chopped broccoli; thawed
8 ounces elbow macaroni cooked 6 Minutes and drained
1 1/4 cup shredded cheddar cheese, divided
1/2 cup fresh bread crumbs

Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4 cup of the margarine over medium heat. Add onion; saute 3 minutes. In small bowl stir corn starch,
milk and hot pepper sauce until smooth; add to onions in saucepan. Add bouillon cubs. Stirring constantly, bring to a boil and boil 1 minute. In large bowl combine sauce, tuna,
broccoli, elbow macaroni and 1 cup of the cheese. Turn into prepared casserole. In small bowl combine bread crumbs, remaining 1/4 cup cheese and remaining 1/4 cup margarine, melted; sprinkle over casserole. Bake in 350 degree oven 25 minutes or until topping is lightly browned.

TUNA MACARONI SALAD    Back to Top

8 oz small seashell macaroni
1 can (8oz) small peas
1 can (6 1/2oz) tuna, drained and flaked
1 cup diced Cheddar cheese
1 jar (2oz) diced pimiento, drained
1 small green pepper, finely chopped
2 stalks celery, thinly sliced
1/2 cup chopped sweet pickle
1/2 cup mayonnaise
1/4 tsp ground black pepper

Cook macaroni according to package directions, omitting the salt; drain. Rinse with cold water and drain. Combine macaroni and remaining ingredients in a large salad bowl; toss gently. Cover and chill. Serves 6 to 8.

WATERMELON SALAD    Back to Top

4 oz cream cheese (1/2 of an 8oz pkg)
2 tbs mayonnaise
1/3 cup whipping cream
1 1/3 cups finely diced celery
3 to 4 cups watermelon balls, chilled
Lettuce leaves (optional)
1/2 cup chopped pecans

Beat cream cheese until light and fluffy. Add mayonnaise; beat until smooth and well blended. Beat whipping cream until soft peaks form; fold into cream cheese mixture. Fold in celery. Spoon watermelon balls into sherbet or champagne glasses (or onto lettuce, if desired). Spoon dressing over melon; top with pecans. Serves 6.

WHITE BEAN SALAD    Back to Top

1/2 head Lettuce
1 clove Garlic -- pressed
3/4 cup Tomato Sauce
4 teaspoons Olive Oil
1 teaspoon Dried Rosemary
1 teaspoon Dried Sage
2 cups Cannellini Beans -- rinsed & drained
1 medium Red Bell Pepper -- chopped
to taste Salt and Pepper -- fresh ground
2 tablespoons Parmesan Cheese -- grated (optional)
1 French Baguette

Preheat oven to 350 degrees F. Place Baguette into a brown paper bag, close and warm bread in oven for 5 minutes. Wash and dry lettuce. Tear into bite-size pieces and arrange in the center of the serving platter. Pour tomato sauce over lettuce. Heat oil in a medium-sized saute pan. Add garlic and herbs and saute for 1 minute on medium-low heat. Remove from heat. Add beans and red bell pepper and toss to coat with herbs and garlic. Add salt & pepper to taste. Spoon bean salad over lettuce. Sprinkle or
grate Parmesan cheese over beans. Serve with warm French baguette.