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

APPLE BANANA CRUNCH PIE 03

APPLE ROLL 03

APRICOT MERINGUE SQUARES 03

BACK TO SCHOOL COOKIES 04

BAKED RICE PUDDING 04

BANANA NUT CAKE 05

BASIC WHITE CAKE MIX IN A JAR 05

BETTER THAN SEX DESSERTS 06

BLACK BEAN SALAD ITALIAN STYLE 08

BLACKBERRY JAM BARS 08

BRANDY RAISIN APPLE PIE 09

BREAD and BUTTER PICKLES 09

BUFF PUFF 09

CAJUN CHICKEN PASTA 10

CHERRY CUPCAKES 10

CHEWY CARAMEL BROWNIES 11

CHICKEN and PASTA PARMESAN 11

CHICKEN FLAVORED RICE 11

CHOCOLATE CHIP MUFFINS 12

CHOCOLATE COATED MACAROON BALL 12

CHOCOLATE PECAN MUD PIE 13

CLASSIC EGGS BENEDICT 14

CREAM CAKE DESSERT 15

CROCK POT STUFFED PEPPERS 15

CROCKPOT CHILI 16

CUCUMBER PICKLES 17

DESSERT OMELETS 17

DOUBLE CHOCOLATE SNACK CAKE 18

DOUBLE FILLED MUSHROOM PIZZA 18

EASY COBBLER 18

FAJITA SAUCE MARINADE 19

GLUTEN FREE BREAD 19

GOOBER PIES 20

GREEN AND WHITE LASAGNA 20

HAWAIIAN BANANA NUT BREAD 21

INDIAN FRY BREAD TACOS 21

JELLIED MOOSE NOSE 22

LEMON SPONGE PIE 22

MEATBALLS FOR APPETIZERS 22

MUSTARDS 23

NO BAKE PEANUT BUTTER COOKIES 24

PASTA AND BEAN SOUP 25

PEANUT TRUFFLE COOKIES 25

PECAN OATMEAL COOKIES 26

PINNACLE PEAKS COWBOY BEANS 26

PLUM TOSTADAS 27

POTATO FOCACCIA 27

ROSE PETAL ICED TEA 28

SALSAS 28

SANGRIA SORBET 30

SCHLOTZSKYS BREAD 30

SPINACH SOUP 31

SUGARED PEANUTS AND SPICED NUTS 31

SUPER HINTS 32

SWEET AND SOUR MOOSE 33

SWEET POTATO PUDDING 33

TEA CAKES WITH BUTTER FROSTING 33

TOMATO CROSTATA 34

TOMATO FRITTATA 35

TOMATO UPSIDE DOWN CAKE 36

TORTILLA CRUNCH SANDWICH 37

TRICOLOR GAZPACHO 37

TUNA STUFFED TOMATOES 38

WILD RICE SOUP 38

APPLE BANANA CRUNCH PIE

3 med. Apples; cut in chunks

2 med. Bananas; cut into chunks

2 Tbs. Lemon juice

1 cup All purpose flour

1/2 cup Sugar

1/2 cup Brown sugar; packed

1/2 tsp. Cinnamon

1/2 tsp. Nutmeg

1/2 cup Butter or margarine; soften

1 9" pastry shell; unbaked

Combine fruits and lemon juice; let stand 10 minutes. Combine flour, sugar and spices; cut in butter till crumbly. Arrange fruit in pastry shell. Sprinkle with crumb mixture. Bake at 400F for 35-40 minutes. Cover top loosely with foil if crumb mixture browns too quickly. Cut in wedges to serve.

APPLE ROLL

3/4 cup butter -- softened

1 8-ounce package cream cheese -- softened

1 egg -- separated

2 cups all-purpose flour

6 medium apples -- peeled, cored, and thinly sliced

1/2 cup sugar

1 teaspoon ground cinnamon

Combine butter, cream cheese, and egg yolk; beat until smooth. Add flour, mixing well. Shape dough into 3 balls; chill. Combine remaining ingredients except egg white in a medium saucepan. Cover and cook over low heat until apples are tender, stirring occasionally. Cool. On a floured surface, roll one portion of dough into a 10- x 13-inch rectangle about 1/8-inch thick; spread one-third of apple mixture over dough. Starting with short side, roll up jellyroll fashion, and turn edges under. Repeat with remaining dough and apple mixture. Place rolls, seam side down, on a greased 12- x 8- x 2-inch

baking dish. Lightly beat egg white and brush on top of rolls. Bake at 375 degrees F. for 40 minutes or until brown. Yield: 12 servings.

APRICOT MERINGUE SQUARES

1 cup all-purpose flour

1/4 cup powdered sugar

1/4 cup margarine -- softened

1 egg white

2 egg whites

1/2 cup granulated sugar

1/2 cup apricot jam

3 tablespoons miniature chocolate chips

Heat oven to 350 degrees F. Spray square pan, 9x9x2 inches, with cooking spray. Mix flour, powdered sugar, margarine, and 1 egg white. Press in pan. Bake about 15 minutes or until set. Increase oven temperature to 400 degrees F. Beat 2 egg whites until foamy. Beat in granulated sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Spread jam over the baked layer. Sprinkle with chocolate chips. Spread meringue over jam and chocolate chips. Bake about 10 minutes or until meringue is brown. Cool completely. Cut into 1-1/2-inch squares. Yield: 25 servings.

BACK TO SCHOOL COOKIES

1 package Cake Mix -- vanilla w/pudding

1/3 cup Vegetable Oil

1/4 cup Brown Sugar -- firmly packed

2 Eggs

10 Graham Crackers -- coarsely crushed

1/2 cup Chocolate Chips

In a large mixing bowl, use electric mixer to combine cake mix, oil, brown sugar, and eggs. Stir in the cracker crumbs and chips. Drop by teaspoonfuls onto a greased cookie sheets. Bake for 10-12 minutes at 350 degrees F. Cool on wire racks.

Variation: Use chocolate flavored graham crackers, and/or peanut butter or butterscotch chips

BAKED RICE PUDDING

2 cups cooked rice

cut together:

1 tablespoon butter -- softened

1/2 cup brown sugar

1/8 teaspoon salt

4 eggs

2 teaspoons vanilla

1-1/3 cups milk

1 teaspoon lemon juice

1/2 teaspoon lemon peel

1/3 cup chopped dried fruit or dates, or raisins

(optional)

1-1/2 cups crumbled cookies (optional)

Heat the oven to 325ºF. Cut butter into sugar and slowly add salt, eggs, vanilla and milk. Beat together well and stir in rice. Add lemon juice and rind and fruit (if desired). If you are using cookie crumbs, sprinkle a greased baking dish with half of the crumbs, spoon the rice mixture on top and then cover with the rest of the cookie crumbs. Bake for 50 minutes. Yield: 6 servings. Serve with whipped cream, ice cream or mashed, sweetened berries.

BANANA NUT CAKE

2 1/4 cup sugar

3 eggs, beaten

3 sticks butter, softened

6 ripe bananas, mashed

3 cups flour

2 cups chopped pecans or walnuts

1 1/2 tsp. soda

pinch salt

Cream together eggs, butter and sugar. Add bananas. Into another bowl, sift dry ingredients. Add flour mixture, a little at a time, to sugar-butter mixture, mixing well after each addition. Add nuts. Pour batter into a well greased and floured angel cake pan and bake for one hour at 300 degrees. If you bake it in a Bundt pan, leave out about 1 cup of batter, because it often overflows. It will take about 1/2 hour longer, because it's not done after one hour. You can bake this in muffin pans, loaf pans, mini loaf pans, sheet pans, or the Bundt pan. Merely adjust the baking time to suit the container.

BASIC WHITE CAKE MIX IN A JAR

2 cups Flour

2 tsp. Baking Powder

1 tsp. Salt

1 cup Sugar

In a large bowl, combine flour, salt & baking powder. Layer mixture and other ingredients in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

Grandma's White Cake

Remove top layer of sugar from jar and place into a large mixing bowl. Add 1 cup Vegetable Oil (Grandma used lard :0) and 2 eggs, then cream together. Add 1 cup Milk and 1 tsp. Vanilla. Mix well, then add remaining contents of jar and blend until smooth. Pour into a greased & floured 9 x 13 inch cake pan, and bake at 350 degrees F for 35 - 40 minutes, or until a knife inserted into center of cake comes out clean. Cool, and frost as desired.

BETTER THAN SEX DESSERTS

1 stick butter, softened

1 cup flour

1 cup chopped pecans

3 oz. Phil. cream cheese, softened

1 cup powdered sugar

1- 8 oz. cool whip, thawed

1- 4 oz. instant chocolate pudding

1- 4 oz. Instant vanilla pudding

2 cups milk

For garnish on top: 1 grated chocolate candy bar, whole cherries and chopped nuts. In a medium mixing bowl, combine softened butter, flour and pecans. Press in a 13" x 9" x 2" pan. Bake 20 mins at 350º and let cool. In a large mixing bowl combine cream cheese, powdered sugar and mix until fluffy and then add 1 cup of the whipped topping. Spread over the baked crust. Combine chocolate and vanilla pudding and add cold milk and mix until thick and creamy. Pour over the cheese mixture. Top with the remaining whipped topping. Place one cherry in the center of each slice, sprinkle with grated chocolate bar and chopped nuts. Chill and serve.

BETTER THAN SEX CHOCOLATE CAKE

1 Chocolate cake mix - make and bake according to directions on the box.

Let cake cool for 1 hour, poke holes in it with the end of a wooden spoon and pour the following ingredients over the cake in layers:

1 can sweetened condensed milk

1 jar Butterscotch Caramel Fudge sauce

1 - 9 oz carton Cool Whip

Top with 2 or 3 crushed Heath candy bars

Best if refrigerated overnight before serving.

BETTER THAN SEX CAKE

4 eggs, beaten

1 box Duncan Hines Yellow Cake (not pudding cake)

1 box instant vanilla pudding

1 8oz carton sour cream

1/2 cup oil

1/2 cup water

1 4oz pkg German Sweet Chocolate

1 6oz pkg chocolate chips

Beat eggs. Melt both the German Chocolate and the chocolate chips. Fold all the ingredients together. Bake in a greased and floured bunt pan for 55 minutes at 300 degrees. Allow cake to cool.

Icing

3/4 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

1 tsp vanilla

1 1/3 cups coconut

1 cup chopped pecans

Cook all except coconut and pecans over medium hear, stirring constantly until thick. Remove from heat and add coconut and pecans. Beat until cool with spoon. Spread on cake.

ALMOST BETTER THAN SEX GERMAN CHOCOLATE CAKE

1 German chocolate cake mix

1 cup semi-sweet chocolate chips

1 14 oz. can sweetened condensed milk

caramel topping

12 oz. cool whip

3 heath bars, crushed

Heat oven to 350 degrees F. Grease and flour a 9x13-in. pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done. While cake is still hot, poke holes in it with the handle of a wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars. (You can also sprinkle with shredded coconut).

ALMOST BETTER THAN SEX CAKE

1 package chocolate cake mix

1 3/4 C semi-sweet chocolate chips

3/4 C chopped pecans or walnuts

4 large eggs

1/2 C vegetable oil

1/4 C water

1 tsp. vanilla

1 package instant chocolate pudding mix (4 serving size)

8 oz. sour cream

Remove a spoonful of cake mix and use to coat the chips and nuts, set aside. Combine dry cake mix, eggs, oil, water, vanilla, pudding mix and sour cream. Mix well. Fold in reserved chips and nuts. Pour into a greased 10-inch tube pan and bake at 350 degrees for 50-55 min. or until cake tastes done. Cool and frost (or drizzle it with a white confectioner's sugar glaze).

BLACK BEAN SALAD ITALIAN STYLE

(Serves 2 -- Double or triple as needed)

1 can black beans, rinsed and drained

1/2 bunch green onions, chopped

1 medium bell pepper, diced

2 medium tomatoes, diced (pulp removed)

1 clove garlic, crushed (or garlic powder)

Balsamic vinegar (about 1/4 cup, or to taste)

Olive oil (about 1 Tbsp. or to taste)

6-12 leaves fresh basil (depending on size), chopped

1 loaf crusty bread (baguette, etc.)

Combine all ingredients except bread and season with salt and pepper. Adjust vinegar and oil to taste. Chill for 2 to 24 hours. (Salad will get juicer as it sits.) Toss and serve with torn (or cubed) bite-sized pieces of crusty bread to sprinkle over each serving & soak up juices.

BLACKBERRY JAM BARS

1/4 cup butter or margarine, softened -- plus 3 tablespoons

1/2 cup firmly packed brown sugar

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 cup quick cooking oats -- uncooked

3/4 cup blackberry jam

Cream butter; gradually add sugar, beating well. Combine flour, salt, and soda; add to creamed mixture, mixing well. Stir in oats. Press half of mixture into an ungreased 8-inch square baking dish. Shield corners of dish with triangles of foil, keeping foil smooth and close to dish. Microwave at MEDIUM for 6 to 7 minutes or until firm, rotating the dish one quarter-turn at 2-minute intervals. Top with jam, spreading to within 1/4-inch of edge. Press remaining crumb mixture on top. Microwave, with edges shielded, at

MEDIUM for 11 to 13 minutes or until firm, rotating dish one quarter-turn at 2 minute intervals. (Do not overcook; mixture will firm up as it cools.) Cool and cut into bars. Yield: 24 servings.

BRANDY RAISIN-APPLE PIE

1/4 cup raisins

1/4 cup brandy

2 pie crusts (9 inch)

6 Granny Smith apples

1/2 cup sugar

1/4 cup firmly packed brown sugar

2 tablespoons all-purpose flour

1-1/4 teaspoons ground cinnamon

Dash salt

1 tablespoon butter or margarine

1 tablespoon sugar

Combine raisins and brandy in a jar; cover and refrigerate overnight. Drain and set aside. Line a 9-inch pie plate with a prepared piecrust; set aside. Peel and core apples; thinly slice. Combine 1/2 cup sugar, brown sugar, flour, cinnamon, and salt; stir mixture to remove lumps. Stir in raisins and apples; spoon into piecrust. Dot with butter. Cover with top crust. Trim edges, seal, and crimp edges. Cut slits in top of crust for steam to escape. Sprinkle with 1 tablespoon sugar. Bake at 400 degrees F. for 50 minutes or

until brown. Yield 10 servings.

BREAD and BUTTER PICKLES

12 lg. Cucumbers

6 med. Onions

1/4 cup Salt

1 quart Vinegar

2 cup Brown sugar

1 Tbs. Dry mustard

1 Tbs. Turmeric

1 Tbs. Cornstarch

Wash, peel and slice cucumbers and onions. Cover them with the salt and let stand overnight. Bring vinegar and sugar to a boil. Sift together mustard, turmeric and cornstarch, mix with a little cold vinegar and add to vinegar and sugar. Drain cucumbers and onions. Put in vinegar solution and bring to a boil. Pack into sterilized pint jars to within 1/2 inch of top. Process in boiling water bath five minutes.

BUFF PUFF

7 ounces Green Chiles -- split

1/2 cup Monterey Jack Cheese -- shredded

1 1/2 cups Egg Beaters(r) 99% egg substitute -- or other substitute

1 1/2 cups Whole Kernel Corn, frozen

3/4 cup Milk, skim

1 tablespoon Flour

1 teaspoon Baking Powder

1 clove Garlic -- minced

1/2 cup Cheddar Cheese, low-fat -- grated

6 slices Whole Grain Bread -- toasted

1/2 cup Salsa

Preheat oven to 350 degrees F In a greased 7 × 11 baking dish, layer split chiles and Jack cheese. Combine egg substitute, corn, milk, flour, baking powder and garlic; mix well. Pour over chiles, top with Cheddar cheese. Bake at 350 degrees F for 30 minutes until puffed and browned. Serve with toasted Whole Grain Bread and Salsa.

CAJUN CHICKEN PASTA

5-6 boneless, skinless chicken breasts (cubed)

9-10 green onions

tomato(es)

1-2 pints heavy whipping cream

cajun chicken spice

linguine noodles (1 lb)

1/2 stick butter

Cook linguine per directions. While water is heating for noodles . . .

Put butter/margarine into skillet to melt. Cut chicken into cubes and put in skillet to brown. After chicken is browned on all sides, drain all grease from skillet. When drained, add heavy whipping cream to chicken. Add Cajun chicken spice (to taste). I use 2-3

tablespoons, more if I want it spicier. Cut up 4-5 green onions into mixture. Cut up tomato (large) and put into mixture. Cook until boiling and lower heat to low and put a lid on skillet. Stir frequently. When noodles are done - add chicken mixture to noodles. When serving, cut green onion on top. Add parmesan cheese to taste.

CHERRY CUPCAKES

1 package Chocolate Cake Mix -- any brand

3 medium Eggs

1 1/3 cups Water

1/2 cup Vegetable Oil

21 ounces Cherry Pie Filling -- canned

16 ounces Vanilla Frosting -- canned

Prepare cake mix according to package directions, adding eggs, water and oil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirds full. Remove 24 cherries from cherry filling; set aside. Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake. Bake at in a preheated 350 degree F oven 20 to 25 minutes. Cools in pans on wire rack for 10 minutes. Remove from pan. Let cool completely. Frost each cupcake with vanilla frosting. Garnish each cupcake with reserved cherries.

CHEWY CARAMEL BROWNIES

1 package German Chocolate Cake Mix -- (any brand)

1 cup Chopped Nuts -- (any kind)

12 ounces Chocolate Chips

3/4 cup Butter or Margarine -- melted

2/3 cup Evaporated Milk -- divided

14 ounces Caramel Candy -- squares, unwrapped

In a large bowl, mix cake mix (dry), melted butter and 1/3 cup of evaporated milk. Spread 1/2 batter into lightly greased 9 x 13 inch pan. Bake at 350 degrees F for 6 minutes. Sprinkle chocolate chips and nuts on top of partially baked batter. Melt caramels with 1/3 cup evaporated milk and drizzle over chips and nuts. Pour remaining batter on top, and bake for 20 minutes at 350 degrees F. Cut when cool.

CHICKEN and PASTA PARMESAN

1 Tbs. butter or margarine

1 lb. boneless skinless chicken breast, cut into 1/ 2-inch pieces

1-3/ 4 cups (14-1/ 2 oz can) chicken broth or reduced sodium chicken broth

1-1/ 2 cups (14oz jar) spaghetti sauce

1/ 2 tsp. EACH dried basil and oregano leaves

3 cups (8oz) Rotini or Penne Rigate, uncooked

3/ 4 cup Parmesan grated cheese

In 10 inch skillet over medium-high heat, melt butter; add chicken. Cook, stirring occasionally, until no longer pink, about 3 minutes. Add chicken broth, spaghetti sauce and seasonings; heat to boiling. Add uncooked pasta, stirring to coat with liquid. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is

absorbed. Remove from heat; stir in Parmesan cheese.

CHICKEN FLAVORED RICE

1 1/3 cups ~Chicken Flavored Rice mix

2 cups cold Water

1 tablespoon Butter or Margarine

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed.

CHICKEN FLAVORED RICE MIX

4 cups Long-Grain Rice -- uncooked

4 tablespoons Chicken Bouillon granules -- instant

1 teaspoon Salt

2 teaspoons Tarragon -- dried

2 teaspoons Parsley -- dried

1/4 teaspoon White Pepper

Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1-1/3 cups mixture each into three 1- pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months.

CHOCOLATE CHIP MUFFINS

2 Cups Flour

1 Tablespoon Baking Powder

1/2 Teaspoon Salt

1/3 Cup Sugar

1/3 Cup Brown Sugar, packed -- parboiled

1 Egg -- beaten

1/3 Cup Margarine -- melted

1/2 Cup Milk, 1% lowfat

1/2 Cup Sour Cream, light

1 1/2 Cups Chocolate Chips

1 Cup Pecans -- chopped, optional

Preheat oven to 350 degrees F. Mix the first 4 ingredients together in a large bowl. Stir in eggs, margarine, milk and sour cream just till blended. Fold in 1 cup chocolate chips and the pecans. Fill paper-lined or sprayed muffin tins 2/3 full, and sprinkle with the remaining chocolate chips. Bake 20 - 25 minutes.

CHOCOLATE COATED MACAROON BALLS

2-1/2 cups powdered sugar

2-1/2 cups coconut flakes

3 tablespoons milk

6 ounces semisweet chocolate chips

1/4 cup corn syrup

2 tablespoons shortening

In large bowl, combine powdered sugar and coconut. Gradually stir in milk. Knead mixture on powdered sugar-dusted surface for 1 to 2 minutes or until smooth. Roll mixture into 3/4-inch balls. Refrigerate balls while preparing coating. In small saucepan over low heat, melt chocolate chips, corn syrup, and shortening, stirring constantly. Remove from heat. Set saucepan in pan of warm water to maintain dipping consistency. Insert toothpick in ball; dip in melted chocolate. Place dipped balls on waxed paper-lined cookie sheet or insert toothpicks in piece of styrofoam. Refrigerate balls 15 minutes or

until chocolate is set. Place in candy cup papers. Decorate if desired. Store in refrigerator. Yield: 54 pieces (27 servings).

CHOCOLATE PECAN MUD PIE

Crust

6 ounces chocolate wafer cookies

1-1/2 tablespoons granulated sugar

3 tablespoons butter -- melted, warm

Mousse

1/2 pound bittersweet or semisweet chocolate

2 egg yolks

3 tablespoons strong coffee

1/4 cup granulated sugar

1/4 pound butter -- cut into pieces

3 egg whites

2 teaspoons lukewarm water

6 ounces pecans -- shelled halves

1 cup light brown sugar

Pinch salt

1/2 cup butter

1/4 cup (to 1/3) heavy cream

2 tablespoons dark rum

Preheat oven to 350º. Crust: Insert metal blade in dry processor container. Process chocolate cookie wafers with sugar to fine crumb consistency. With machine running,

drizzle melted butter through food chute, clean container side with a spatula and process 5 seconds more. Press crumb crust into an 11-inch fluted tart pan with removable bottom. Chill 5 minutes. Bake 5 minutes and set aside to cool.

Mousse: Put half of the chocolate in dry processor container. With machine running, add remaining chunks through food chute and process until chocolate is ground to small bead consistency. Add egg yolks.

Heat coffee, sugar and butter in a medium saucepan over low heat. Stir until sugar dissolves. Heat to simmering. With machine running, pour hot butter mixture through food chute in a thin stream. Stop to clean container side with a spatula and process 5 seconds longer. Transfer to a mixing bowl.

Wash and dry processor container and blade. Mix egg whites with water and process, drizzling whites through food chute. Process until whites are whipped to firm peaks, usually 1-1/2 minutes. Fold whites into chocolate mixture and refrigerate until partially set. Dry processor container and blade with paper toweling.

Caramel Mixture: Very coarsely chop 4 ounces (about 1 cup) of pecans using one-second pulses; set aside and set remaining whole pecans aside.

Heat sugar, salt and butter, stirring until dissolved. Add cream and rum. Heat to boiling and simmer until caramel thickens to a consistency that coats the back of a spoon. Transfer half of the caramel to a small saucepan; set aside. Add chopped pecans to caramel remaining in pan, stir and immediately pour onto bottom of crumb crust, carefully spreading into an even layer. Refrigerate until caramel sets.

Assembly: Spoon chocolate mousse on caramel-nut layer. Spread top of mousse

smooth. Refrigerate until firmly set.

Reheat remaining caramel over low heat (add 2 tablespoons cream to mixture to thin, if necessary). Place pecan halves in a decorative design on top of mousse. When caramel has cooled slightly, pour evenly over top of tart and distribute evenly with a pastry brush. Refrigerate until caramel becomes firm, about 2 hours. Cut with a hot knife. Yield: 8 servings.

CLASSIC EGGS BENEDICT

12 eggs

3 egg yolks

2 Tbsps lemon juice

Tabasco sauce

6 English muffins, split

12 slices Canadian bacon

1 stick butter (4oz)

Setup:

Double boiler (pot or mixing bowl that fits over a pot w/ boiling water)

Shallow pan for poaching

Mixer or wire whisk

Slotted spoon

Small sauce pan

Teaspoon

Tablespoon

Lemon Hollandaise:

Melt butter in a small sauce pan. Let cool to the touch but still remain liquid. Skim white milk solids off the top with a spoon and discard. Bring double boiler to a boil. In top pan of double boiler, away from heat, combine egg yolks and lemon juice. Whisk to blend. Place egg yolks mixture over double boiler (heat) and mix while you count to 15. remove from heat and continue to mix while you count to 15. Return to heat and repeat this procedure. Watch the mixture as it thickens making sure to scrape the side of the bowl. Continue this until the mixture resembles the consistency of whipped cream. If the mixture turns to scrambled eggs, discard and start over. Once the mixture has thickened, add the melted butter in small amounts. If the butter is too hot, it will overcook the sauce. The finished sauce should be creamy and will hold up to 1 hour. Periodically reheat over double boiler. Season with Tabasco to taste. Discard after 1

hour. Do not cool and reheat.

Eggs:

Toast English muffins lightly and heat Canadian bacon. Poach the eggs in a shallow pan and remove w/ a slotted spoon. Place eggs on muffin and Canadian bacon. Top w/ Hollandaise.

CREAM CAKE DESSERT

1 pkg. (18-1/4 oz) yellow cake mix

1 pkg. (3.4 oz) instant vanilla pudding mix

1/2 cup shortening

1 cup water

4 eggs

FILLING:

5 Tbsp. all purpose flour

1 cup milk

1/2 cup butter or margarine, softened

1/2 cup shortening

1 cup sugar

1 tsp. vanilla extract

1/2 tsp. salt

Fresh raspberries, strawberries, blueberries, etc.

In a mixing bowl, beat cake mix, pudding mix and shortening on low speed until crumbly. Add the water and eggs; beat on medium for 2 minutes. Pour into a greased and floured 9x13 in. pan. Bake @ 350º for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a rack to cool completely. Meanwhile, in a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. In a mixing bowl, cream the butter, shortening, sugar, vanilla and salt; beat in milk mixture until sugar is dissolved, about 5 minutes. Split the cake into two horizontal layers. Spread filling over the bottom layer; replace the top layer. Cut into serving size pieces. Garnish with fruit if desired. YIELD: 16-20 servings.

CROCK POT STUFFED PEPPERS

6 large Green Bell Peppers -- tall shapes

1 pound Ground Beef, extra lean

1 cup Rice -- uncooked

1 large Onion -- chopped

1 large Carrot -- shredded

1 teaspoon Beef Bouillon granules

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 can Condensed Tomato Soup

1 can Water

Cut the top off and remove seeds from green peppers. Wash and set aside.

Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and pepper in a large mixing bowl. Any other seasonings that you like may also be used: oregano, parsley, garlic powder, etc. Stuff each pepper about 2/3 full (rice will need room to swell up). Stand the peppers side-by-side in the slow cooker.

In a small mixing bowl, combine tomato soup and water, and pour mixture over the peppers. Cook on low for 6-8 hours.

To freeze for later use, place stuffed peppers & sauce into a container the same size or slightly smaller than your crock pot (such as a plastic ice cream bucket) and freeze. Remove from container and tightly wrap in foil, then label. Freeze up to 6 months. To use, place frozen mixture inside crock and thaw over night in refrigerator (this is easier if crock is removable, but can be done in whole unit if needed). Six hours before you need to serve your meal, place crock back into crock pot base, and set heat to low, then cook for six hours. DO NOT cook unthawed mixture in crock pot, as the extreme difference in temperatures may crack your crockery.

CROCKPOT CHILI

2 1/2 pounds ground beef

15 ounce can tomato sauce

8 ounce can tomato paste

5 Tbs. chili powder

2 tsp. cinnamon

1 tsp. allspice

1 1/4 tsp. salt

1 Tbs. vinegar

1 tsp. black pepper

1/4 tsp. garlic powder

1 tsp. onion salt

2 tsp. A-1 sauce

1 qt. water

Brown beef lightly. Put all ingredients in crock and mix together well. Cook for 12 hours or more on low. Makes 4 to 6 servings.

CUCUMBER PICKLES

6 pounds pickling cucumbers

2/3 cup green pepper -- chopped

1 1/2 cups celery -- chopped

6 med. onions -- sliced

1/4 cup prepared mustard

2/3 cup vinegar

4 cups vinegar

1/2 cup salt

3 1/2 cups sugar

2 Tbs. mustard seed

1/2 tsp. turmeric

1/2 tsp. whole cloves

3 Tbs. celery seed

1 1/2 tsp. alum

Blend mustard with 2/3 cup vinegar; then add 4 cups vinegar along with the rest of the ingredients. Cover and Bring to a boil. Reduce to a simmer and begin packing into hot,

sterilized jars. Seal at once. Makes 9 pints.

DESSERT OMELETS

2 egg whites

1/8 teaspoon cream of tartar

2 tablespoons granulated sugar

2 egg yolks

2 tablespoons water

2 tablespoons all-purpose flour

3 oranges -- pared and sectioned

Powdered sugar

Beat egg whites and cream of tartar in large bowl until foamy. Beat in granulated sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Beat egg yolks and water 5 minutes or until thick and lemon colored. Stir in flour; fold into egg whites. Heat oven to 400 degrees F. Grease and flour two round pans, 9x 1-1/2 inches. Divide egg mixture between pans. Bake 8 to 10 minutes or until puffy and light brown;

remove from pans. Place half of the orange sections onto half of each omelet. Fold other half of each omelet over orange sections. Sprinkle with powdered sugar. 6 srv

DOUBLE CHOCOLATE SNACK CAKE

1-2/3 cups all-purpose flour

1 cup firmly packed light brown sugar

1/4 cup Hershey's cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 teaspoon vinegar

3/4 teaspoon vanilla extract

1/2 cup chocolate chips

Heat oven to 350 degrees F. Grease and flour 8-inch square pan. In small mixing bowl combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares. Yield 8 servings.

Variation: For Chocolate Banana Snack cake, decrease water to 1/2 cup; stir in 1/2 cup mashed ripe banana (1 medium banana) before pouring batter into pan.

DOUBLE FILLED MUSHROOM PIZZA

Filling One:

1/2 cup Black Olives -- sliced

4 ounces Mushrooms, canned -- sliced & drained

Filling Two:

5 small Scallions -- thinly sliced

1 whole French Bread loaf

14 ounces Pizza Sauce

1 cup Mozzarella Cheese, part skim milk -- shredded

Preheat oven to 350 degrees F. Slice bread vertically into 10 slices without cutting completely through the bread. Spoon sauce equally into each section. Alternate fillings between slices. Sprinkle cheese over fillings. Loosely wrap pizza in heavy aluminum foil. Bake 30 minutes, or until heated through. Open foil and bake 10 to 15 minutes until cheese is melted and bubbly.

EASY COBBLER

1 cup self rising flour

1 cup sugar

1/2 stick butter

1 cup or a little more of milk (any 2% or fat free will do)

1 large can of any berry or fruit

Mix flour, sugar, and milk. Melt butter in a deep Corning ware dish, drain 3/4 of juice out of can and add mixture to dish, then pour can on top of mixture.. Bake at 350 for 1

hour. For a little extra, add cinnamon, and brown sugar.

FAJITA SAUCE

1/4 c olive oil

1 t grated lime rind

1 1/2 t ground cumin

1 t salt

1/2 t oregano

1/2 t black pepper

2 cloves garlic, minced

1 3/4 c beef bouillon

Combine all ingredients in a large bowl. This will marinate chicken or steak, plus wedges of Red and green bell peppers, plus 16 wedges of onion

GLUTEN FREE BREAD

1 teaspoon Sugar

1/2 cup Water -- warm

2 3/4 teaspoons Active Dry Yeast -- (1 packet)

1 cup Water

2 tablespoons Tapioca -- Minute Tapioca ONLY

2 cups Navy Beans -- to make into flour

1/4 cup Cornmeal

2 tablespoons Cornstarch

2 teaspoons Baking Powder -- Gluten FREE

1 teaspoon Salt

2 Egg Whites

1/2 cup Milk, skim

1 teaspoon Poppy Seeds

Using a wheat grinder or coffee bean grinder, grind dry beans into flour and measure out 2 cups of flour to use. Spray 8 x 4 inch loaf pan with nonstick spray. Coat inside with cornmeal and set aside.

Dissolve sugar in warm water in a small bowl. Sprinkle yeast over top. Set aside for 10 minutes or until frothy. Stir well. Combine water and minute tapioca in a saucepan. Bring to a boil. Cook for 1 to 2 minutes or until thickened and clear. Stir together bean flour, cornmeal, cornstarch, baking powder and salt in a mixing bowl. In separate bowl, whisk together egg whites and milk. Whisk in yeast and tapioca mixture. Stir into dry

ingredients, beating until smooth. Set aside for 10 minutes.

Turn out onto surface generously dusted with cornstarch. Dust hands with cornstarch and sprinkle a little over dough. Knead 4 to 5 times and fit into prepared pan. Brush top with milk and sprinkle with poppy seeds. Bake in 400 F oven for 45 minutes or until browned and loaf sounds hollow when tapped.

GOOBER PIES

1/3 cup peanuts -- roasted, salted cocktail, chopped

1-1/2 cups vanilla ice cream -- barely softened

12 each chocolate wafer cookies

Place the chopped peanuts on a plate. Spoon 2 heaping tablespoons of the ice cream onto the flat side of 1 cookie. Place the flat side of another cookie onto the ice cream and gently press until the ice cream spreads to the edge of the sandwich. Smooth the ice cream, then roll the ice cream edges in the peanuts to coat completely. Place the sandwich on a baking sheet and set it in the freezer. Repeat to form a total of 6 sandwiches, adding each to the baking sheet in the freezer. Freeze for at least 15 minutes or up to 4 hours. If you wish to freeze longer, wrap each sandwich in a small piece of plastic wrap. Serve frozen. Yield: 6 sandwiches (3 servings).

GREEN AND WHITE LASAGNA

6 pieces Lasagna -- uncooked

1/2 cup Onion -- chopped

2 tablespoons margarine

2 tablespoons Cornstarch

1 tablespoon Parsley -- flakes

1 teaspoon Basil -- crushed

1/4 teaspoon Garlic Powder

1/8 teaspoon Nutmeg -- ground

2 cups Milk

10 ounces Spinach, frozen -- thawed and drained

2 1/4 ounces Black Olives -- drained and sliced

2 cups Ricotta cheese

1 Egg -- beaten

8 ounces Mozzarella cheese -- shredded

1/2 cup Parmesan Cheese -- grated

Cook lasagna according to package directions and drain. Rinse in cold water, then drain well. In a medium saucepan, cook onion in margarine until tender. Stir in cornstarch, parsley, basil, garlic powder and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and olives. In a medium bowl, stir together Ricotta cheese and egg. Add Mozzarella and half of the Parmesan and mix well. Preheat oven to 350 degrees F. Arrange three of the lasagna pieces in the bottom of a greased 12 × 7 × 2-inch baking dish. Top with half of the spinach mixture and half the Ricotta mixture. Repeat layers. Top with remaining Parmesan cheese. Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.

HAWAIIAN BANANA NUT BREAD

3 cups all purpose flour

3 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 cup chopped nuts

3 eggs, beaten

1 1/2 cups vegetable oil

2 cups mashed ripe bananas

1 8oz can crushed pineapple

2 teaspoons vanilla

Drain pineapple. Combine dry ingredients. Stir in nuts and set aside. Combine remaining ingredients; add to dry ingredients stirring just until batter is moistened. Spoon batter into 2 greased and floured 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour and 5 minutes or until done

INDIAN FRY BREAD TACOS

Dough:

2 cups flour

4 teaspoons baking powder

1 cup buttermilk

Hot oil for frying

Mix together and form into ball. Set aside to rest while you prepare the topping.

Topping:

1 pound hamburger

1 packet taco seasoning mix

2 cups pinto beans

1 can [14-16 ounce] tomatoes and green chiles [such as Ro-Tel brand]

Garnishes:

Chopped lettuce

Chopped tomatoes

Chopped onions

Shredded cheese

Salsa

Sour cream

Black olives

Cook hamburger meat until done. Drain. Add taco seasoning mix and 1/4 cup water. Add beans, tomatoes and green chiles. Turn to low and simmer.

To cook bread, break into about 6 balls and flatten with hands. Fry in hot oil until puffy and done.

To serve, place one fry bread on plate. Cover with hamburger topping. Top with garnishes as desired. Makes 6 servings.

JELLIED MOOSE NOSE

Cut upper jawbone of moose just below the eyes. Put in large kettle of scalding water and parboil 45 minutes. Remove and cool in cold water. Pick off hairs as you would feathers from a duck and wash thoroughly. Put moose nose in fresh water with onion, a little garlic and pickling spices and boil gently until tender. Cool overnight in same juice. In the morning, remove bone and cartilage. The bulb of the nose is white meat, and the thin strips along the bone and jowls is dark. Slice the meat thin, pack in jars or cans, and cover with the juice. This gels and when chilled it can be sliced. Serve cold. The meat of the nose may be pickled in vinegar if desired.

LEMON SPONGE PIE

3 tablespoons butter or margarine -- softened

1-1/4 cups sugar

4 eggs -- separated

3 tablespoons all-purpose flour

1-1/4 cups milk

2 tablespoons grated lemon peel

1/3 cup lemon juice

Dash salt

1 pie crust (10 inch) -- unbaked

Cream butter; gradually add sugar, beating well. Add egg yolks, flour, milk, lemon peel, juice, and salt; beat until smooth. Beat egg whites (at room temperature) until stiff peaks form; fold into lemon mixture. Pour into pie shell. Bake at 375 degrees F. for 15 minutes; reduce heat to 300 degrees F. and bake 45 to 50 minutes. Cool. Yield: 6 servings.

MEATBALLS FOR APPETIZERS

1 egg, beaten

2/3 cup soft bread crumbs

1/2 cup grated onion

1/2 tsp ground allspice

1/4 tsp pepper

1 pound ground beef

1 Tbsp cornstarch

1 can (10-12 oz) condensed beef consommé, undiluted OR beef broth

In a bowl, combine the first 6 ingredients; add beef and mix well. Shape into 1-1/4 inch balls. In a skillet over medium heat, brown meatballs; drain. Transfer to a greased 1-1/2 qt. baking dish. combine the cornstarch and consommé until smooth (works really well to either whisk them, or put both in a tight-lidded jar and shake) ; add to skillet. Bring to boil, stirring to loosen browned bits from pan. Boil for 2 minutes or until

thickened. Pour over the meatballs. Bake, uncovered, at 350 degrees for 50-60 minutes.

To prepare ahead of time--do everything until "Bake," and refrigerate (or even freeze) and just bake when ready to go.

MUSTARDS

Basic Mustard

(makes 1 cup)

1/4 c. dry mustard

1/4 c. white wine vinegar

1/3 c. dry white wine

1 T. sugar

1/2 t. sale

3 egg yolks

Blend all ingredients except egg yolks and let stand 2 hours. Beat egg yolks into mixture. Cook, stirring constantly, over hot (not boiling) water until slightly thickened, about 5 minutes. Cover and store in refrigerator for up to a month.

Lime Mustard

3/4 t. grated lime peel

1 1/2 t. lime juice

When adding egg yolks, also add lime peel and juice and follow basic mustard recipe. Serve with lamb, chicken or fish.

Tarragon Mustard

1/2 t. crushed tarragon

When adding egg yolks, also add tarragon and follow basic mustard recipe. Serve with lamb, chicken, shrimp or steaks.

Spicy Mustard

1/4 t. ground turmeric

1/4 t. ground cloves

When adding egg yolks, also add turmeric and cloves and follow basic mustard recipe. Serve with ham, hamburgers or hot dogs.

Tomato Mustard

1 t. paprika

1 T. chopped pimento

1/2 c. tomato paste

When adding egg yolks, also add paprika, pimento and tomato paste and follow basic mustard recipe. Serve with seafood, hamburgers, hot dogs or ham.

Dijon Mustard

(makes 2 cups)

2 c. dry white wine

1 c. chopped onion

2 cloves garlic, minced

4 ounces dry mustard

2 T. honey

1 T. vegetable oil

2 t. sale

few drops Tabasco

Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors.

NO BAKE PEANUT BUTTER COOKIES

1-1/2 cups quick cooking oats -- uncooked

1/2 cup coconut flakes

1/3 cup chopped peanuts

1/3 cup sugar

1/4 cup peanut butter

1/4 cup vegetable oil

10 ounces peanut butter chips

Combine first 3 ingredients in a large bowl; set aside. Combine sugar, peanut butter, and oil in a large saucepan; bring to a boil, stirring constantly until sugar melts. Remove from heat. Add peanut butter chips to saucepan, stirring until morsels melt. Add to oat mixture, stirring mixture until dry ingredients are moistened. Drop by rounded

teaspoonfuls onto wax paper. Chill about 30 minutes or until set. Yield: about 60 cookies, 30 servings.

PASTA AND BEAN SOUP

1/2 cup Macaroni -- shells, elbow, etc.

2 tablespoons Vegetable Oil

1 medium Onion -- chopped

1 clove Garlic -- minced

1/2 medium Green Bell Pepper -- chopped

3 cups Water -- or vegetable stock

2/3 cup Tomato Paste

15 ounces Chickpeas, canned -- drained

16 ounces Kidney Beans, canned -- drained

3/4 teaspoon Black Pepper -- freshly ground

1/2 teaspoon Thyme -- crushed

1 dash Cayenne Pepper

1 teaspoon Mrs Dash, salt free seasoning blend

Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired.

Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 tsp. basil and 1 tsp. oregano for thyme, and cayenne pepper.

PEANUT TRUFFLE COOKIES

1 cup peanut butter chips

1/2 cup semisweet chocolate chips

1/4 cup powdered sugar -- sifted

1/4 cup peanuts -- finely chopped, salted

3 cups all-purpose flour

1-1/4 cups butter or margarine -- softened

1 tablespoon vanilla extract

1 cup powdered sugar -- sifted

Combine peanut butter chips and chocolate chips in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until chips melt. Remove from heat, and stir in 1/4 cup powdered sugar and peanuts. Let stand at room temperature 30 minutes or until mixture is firm enough to make into balls. (Do not refrigerate.) Make into 3/4-inch balls, and let stand until firm. Combine flour, butter, and vanilla in a large mixing bowl; beat at

medium speed with an electric mixer until blended. Shape dough into a 10-inch log; cut into 1/4-inch slices. Gently press a dough slice around each ball; place on ungreased cookie sheets. Bake at 375 degrees F. for 18 minutes or until cookies are lightly browned. Remove to wire racks to cool slightly. Roll in 1 cup powdered sugar, and cool completely on wire racks. Yield: 3 dozen

PECAN OATMEAL COOKIES

1 cup Rolled Oats

1/2 cup Bran Buds(r) -- or other bran cereal

1/4 cup Pecans

1/2 cup Margarine

1/2 cup Sugar

1/2 cup Brown Sugar

1/4 cup Egg Whites

1 teaspoon Vanilla

3 teaspoons Water

1 cup Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/4 teaspoon Salt

Place oatmeal, cereal and pecans in a large bowl and mix lightly. Set aside. In another bowl, cream margarine and sugars together at medium speed until light and fluffy. Add eggs whites vanilla and water, and mix at medium speed for 1 minute, scraping down the bowl before and after adding egg whites, vanilla and water. Stir flour, baking powder, baking soda and salt together and add to creamy mixture and mix at medium speed only until oatmeal is blended into dough. Drop by heaping tablespoonfuls onto a cookie sheet that have been prepared with non-stick cooking spray or lined with aluminum foil. Bake at 375 degrees F for about 12 minutes, then remove cookies to a wire rack and cool to room temperature.

PINNACLE PEAKS COWBOY BEANS

1 pound pinto beans

1 ham hock

1 onion, chopped

1 4-ounce can chopped green chilies

1 teaspoon oregano

2 cloves garlic, minced

1 teaspoon salt, or to taste

1 teaspoon chili powder

Soak the beans in water to cover overnight. Add remaining ingredients and simmer for 4 hours, covered. Uncover and simmer for 1 hour to reduce liquid. Remove the ham hock and cut up the meat from the bone into the beans. Serves six.

PLUM TOSTADAS

1 lemon

2-1/2 tablespoons unsalted butter

4 flour tortillas

5 tablespoons granulated sugar

1 pound plums -- pitted and thickly sliced

3 tablespoons brandy -- or orange juice

Preheat oven to 400 degrees F. Grate 1 tsp of lemon peel from the lemon and squeeze 1 tbs of juice. In a medium skillet, melt the butter. Place the tortillas on a baking sheet and brush a total of 1/2 tbs of the butter on one side of each. Sprinkle each side with a total of 1 tbs of the sugar. Place the tortillas in the oven to toast until they are crisp and the sugar begins to melt, 5 to 6 minutes. Meanwhile, add the remaining 4 tbs sugar,

lemon peel, and juice to the remaining 2 tbs butter in the skillet. Add the plums and cook over medium heat, stirring often, until they are softened, the sugar is melted, and a syrup forms, 5 to 10 minutes. Add the brandy or orange juice and cook for 2 minutes more. Transfer the tortillas to 4 dessert plates, spoon the warm plum mixture onto each and serve immediately. Yield: 4 servings.

POTATO FOCACCIA

2 medium Potatoes -- washed and diced

Non-stick Cooking Spray

1 pound Frozen Bread Dough -- thawed *see note

1 small Onion -- thinly sliced

2 cloves Garlic -- minced

1 tablespoon Parsley -- minced

1/2 tablespoon Chives -- minced

1/2 tablespoon Rosemary -- minced

1 teaspoon Cajun Seasoning

Thaw frozen bread dough to room temperature, according to directions on package OR use the appropriate amount of freshly made bread dough, for making one loaf.

Spray a large baking sheet with non-stick cooking spray. Pat thawed bread dough onto the pan, forming a 9-inch round. Spray the dough with cooking spray and allow to rise in a warm place until nearly doubled. (about 30 minutes) Preheat oven to 425 degrees F. In a medium mixing bowl, toss together remaining ingredients. Spray another baking sheet with cooking spray. Transfer potato mixture to baking sheet, spreading mixture evenly to make one layer. Bake 15 minutes, then remove from oven and cool. Turn oven heat down to 350 degrees F. Transfer cooled potato mixture to top of bread

dough, being sure to include all browned bits from baking sheet. Gently press mixture onto bread dough, distributing evenly to the edges of bread dough round. Bake 35-40 minutes or until golden brown. Serve warm or at room temperature.

ROSE PETAL ICED TEA

2 c. firmly packed fragrant rose petals or 3-4 c. air-dried rose petals

(about 12 large roses)

1 c. tea leaves

If necessary, completely dry rose petals in a preheated oven (200 F) for 1 to 3 hours with oven door slightly open. In a food processor, fitted with steel blade, process rose petals and tea leaves until finely chopped. Store in airtight container. To brew tea: Place 1 teaspoon tea for each 8 ounces of water in a warm teapot. Bring water to a boil and pour over tea. Steep 5 minutes. Stir and strain. Serve hot or chilled. Serves 3

SALSAS

1 large can of whole tomatoes, drained a little bit

1/4 tsp salt

1 can undrained Rotel brand tomatoes (hot is best)

3-6 pickled peppers or jalapenos

1/2 tsp. cumin

1/2 tsp. oregano

1 Tbs. Onion flakes

1 tsp. sugar (+ or - to taste)

Throw all ingredients in the blender and mix. If it is not quite right, add more salt or sugar to taste.

HINTS:

--For a thicker salsa, add tomato paste and then re-season to taste.

--This salsa stays good in the fridge for about a week.

--The leftover pickled peppers can be kept in a jar in the fridge--they will stay good for several months.

--I often pre-measure the dry ingredients in the recipe into small baggies.

FRESH SUMMER SALSA

4 Roma Tomatoes, quartered

1/2 medium onion

3 cloves garlic, peeled

1/2 medium green bell pepper, seeded

1/2 jalapeno, seeded

2 TBLS lemon juice

2 TBLS fresh cilantro

1 tsp salt

1 tsp black pepper

Process onion & garlic on "pulse" in food processor for a few seconds. Add remaining ingredients and process for 3-4 seconds. Serve immediately with corn tortilla chips. *Note: When working with jalapenos, it is wise to wear latex gloves!!*

FIERY SALSA

1 large onion

8 tomatoes

1/2 small bunch cilantro, no stems

10 jalapeno peppers

juice of 1 lemon

juice of 1 lime

2 TBLS vinegar

1 tsp salt

1 tsp pepper

1 tsp garlic salt

1 tsp oregano

Dice onions, tomatoes, jalapenos, and cilantro into small pieces. Combine the rest of the ingredients and chill overnight. *Best if chopped by hand as this is a chunky-type salsa recipe.

CHI-CHI'S STYLE SALSA

2 Green onions diced

2 ripe tomatoes diced

1/2 tsp. salt

1/2 tsp. black pepper

dash of tabasco sauce

14oz. can stewed tomatoes

1/4 c fresh chopped cilantro

Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture and add the Tabasco and cilantro. Cool and refrigerate in tightly covered container overnight before using.

SANGRIA SORBET

1 cup water

1/2 cup sugar

2 tablespoons orange liqueur

2 teaspoons grated lemon peel

2 teaspoons grated orange peel

1/4 cup lemon juice

1/4 cup orange juice

2-1/4 cups lemon-flavored sparkling mineral water -- chilled

2 cups Burgundy -- chilled

Combine first 5 ingredients in a small saucepan. Bring to a boil; cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat, and let cool slightly. Add lemon juice and orange juice, stirring well. Cover and chill thoroughly. Combine chilled juice mixture, mineral water, and wine; stir well. Pour mixture into a freezer can of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 hour, if desired. Scoop sorbet into individual dessert bowls. Serve immediately. Yield: 14 servings.

SCHLOTZSKYS BREAD

1/2 c Water lukewarm

1 Tb Sugar

1 Pkg Yeast

3/4 c Milk lukewarm

1/2 Ts Salt

1/4 Ts Baking Soda

2 1/2 c Bread Flour

Yellow Cornmeal, Stone-ground

In 8 oz. measuring cup, stir together first 3 ingredients and let mixture stand until it bubbles to top of cup. Dissolve baking soda in 1/2 Tbs. Warm water. In medium bowl, combine warm milk, salt and soda-water mixture with 1 cup flour, beating with wire whisk until smooth. Beat in yeast mixture and then remaining flour, switching to sturdy spoon. Batter should be thick and sticky but smooth, with all flour thoroughly dissolved. Put dough in 2 small pie pans that have been sprayer with non-stick spray and dusted with cornmeal. Cover with wax paper or plastic wrap that has also been sprayed. Let rise about an hour. Remove plastic wrap and discard. Spray tops of buns with non-stick spray and bake on center rack at 375 F about 20 min. or until golden brown. As rolls cool in containers on rack for 20 min., spray tops with more non-stick spray to keep crust soft. Let cool 1 hour before slicing and filling with sandwich meats and cheeses.

SPINACH SOUP

1/4 c. chopped onions

1 clove minced garlic

1 T. butter

1 46oz can chicken broth

1/2 c. acini pepe pasta, uncooked....(Ronzoni brand has the recipe on the box)

1/4 tsp. ground nutmeg

1/8 tsp black pepper

1 10oz pkg frozen spinach

Grated Parmesan cheese

Cook and stir onion and garlic in hot butter til tender but not brown. Add chicken broth and bring to a boil. Add pasta, nutmeg, and pepper; simmer about 5 min. Add chopped spinach and simmer 5 min, stirring occasionally. Season to taste with salt if desired. Garnish with Parmesan cheese. Makes 6-1/2 cups or 8 servings.

SUGARED PEANUTS

2 cups sugar

4 cups peanuts -- raw, shelled

1 cup water

Heat oven to 250`. Grease 9x12" or larger cookie sheet. In large saucepan, add sugar, water and peanuts. Over medium heat bring to boil, stir constantly until all liquid is absorbed. Spread evenly in a single layer on cookie sheet. Bake for about 1 hour or until they look dried out. Separate, store in air-tight container or freezer bags.

SPICED NUTS

1 cup sugar

1/2 cup half and half or evaporated milk

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon vanilla

3 cups walnuts

Mix sugar and milk in saucepan and boil until hard ball stage. Remove from heat, add nutmeg , cinnamon, and vanilla. Mix in walnuts well. Spread on waxed paper, separating nuts. Let dry.

SUPER HINTS

1- Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away!

2- Use of soap wrapper: Don't throw away the wrapper after removing a bar of soap. Place it inside your shoe cabinet or shoe box. It's a cheap way of filling the air with a nice smell.

3- If your polished furniture has small scratches: Try rubbing them with a shelled walnut. You'll see the scratches just disappear!

4- Are your shoes smelly: Here's a solution. Put some tea leaves into a pair of stockings & stuff each into a shoe. Leave for a day or two & the smell just vanishes!

5- If you have problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy!

6- Tips for stamp collectors: Place the envelope in the freezer for a few hours. You'll then be able to easily lift the stamps off with a pair of tweezers.

7- To keep buttons from dropping off: Dab a drop of clear nail polish onto the thread that secures the buttons. This will harden & make it more difficult for thread to break off.

NOW look what you can do with Alka-Seltzer:

1- Clean a toilet. Drop in two Alka-Seltzer tablets, wait twenty minutes, brush and flush. The citric acid and effervescent action clean vitreous china.

2- Clean a vase. To remove a stain from the bottom of a vase or cruet, fill with water and drop in two Alka-Seltzer tablets.

3- Polish jewelry. Drop two Alka-Seltzer tablets into a glass of water and immerse jewelry for two minutes.

4- Clean a thermos bottle. Fill the bottle with water, drop in four Alka-Seltzer tablets, and let soak for an hour (or longer, if necessary)

5- Unclog a drain. Clear the sink drain by dropping three Alka-Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, then run the hot water.

SWEET AND SOUR MOOSE

2 pounds Moose, cut in 2 inch cubes

2 cups Water

2 tsp. Salt

8 whole Cloves

8 whole Allspice

1 Cinnamon stick, broken into pieces

1 Tbsp. Sugar

1 Tbsp. Vegetable Shortening

1/4 cup Flour

1/2 cup Vinegar

1 medium Onion, chopped

Simmer meat in water, seasoned with salt, spices and sugar until tender, about 1 1/2 hours. While meat is cooking, spread flour in shallow pan, brown in a 350 degree F oven for 10 minutes. Melt shortening, blend in flour until smooth. Drain stock from meat and stir it into flour mixture along with vinegar. Stirring, cook until smooth and thick. Pour gravy over meat, add onion, and simmer for 30 minutes. Serves 6.

SWEET POTATO PUDDING

3 cups mashed sweet potatoes

1 cup sugar

2 eggs, beaten

1/2 stick of butter or margarine, melted

1 pinch nutmeg

Topping:

1 cup of brown sugar

1/3 cup of flour

1 cup chopped pecans

1 stick of butter or margarine, melted

Mix filling ingredients and pour into 9" x 13" greased pan. Mix topping ingredients together and sprinkle over filling. Bake in 350 degree preheated oven for 35 to 45 minutes.

TEA CAKES WITH BUTTER FROSTING

1 cup butter (no substitutes), softened

2 cups sugar

3 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

Frosting:

1/2 cup butter (no substitutes), softened

4 cups powdered sugar

1 teaspoon vanilla extract

3 to 5 tablespoons milk

Food coloring, optional

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Using a floured spatula, place 1 in. apart on greased baking sheets. Bake at 350o for 8 - 1 0 minutes or until lightly browned. Remove to wire racks to cool. in a mixing bowl, cream butter, sugar, vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Frost the cookies.

Yield: about 5-1/2 dozen.

TOMATO CROSTATA

6 oz cold, unsalted butter

2 c plus 4 tsp flour

1/2 t salt

2 T granulated sugar

5/8 c water

1 T melted butter

3 large medium ripe, yellow tomatoes, preferably Valencia, sliced 1/4 in chick

Cut the butter into small cubes, roughly 1/4 inch. In a mixing bowl, combine two cups flour, butter, salt, and 1 T sugar. Mix the ingredients well so that all the butter is coated. Add half the water. Using two knives, cut through the mixture to disperse the water and reduce the size of the butter cubes. Add the remaining water, pouring it over the dry portions of the dough and continue to cut until all the flour is damp.

Gather the dough together by hand, knead it very briefly to make certain the butter is well-coated with flour, and compress it into a circular shape. Wrap the dough in polastic and refrigerate it for at least 1 hour before rolling.

Preheat the oven to 400 degrees. Roll the dough into a rough circular shape about 13 inches in diameter. Transfer the dough to a baking sheet.

Divide the dough into four equal pieces. Roll each ball of dough into a 6-inch circle. Brush 1 inch of the edge with water or a little of the melted butter. Fold edge in 1/4 inch, then fold once more to build up the edge. Press tines of a fork along edge to ensure a good seal. Brush melted butter over the rolled edge.

Place 1 tsp of flour in the center of each circle and spread it out with your fingers. Place three to four tomato slices on top of each round. Sprinkle about 1 1/2 t sugar over the top of each round. Bake crostatas for 50 to 60 minutes or until the pastry is deeply browned. Allow to cool. Makes 6 individual tarts. Note: This recipe can also be used to make one large crostata, in which case, sprinkle the remaining sugar over the single crostata.

GLAZE

1/2 c golden raisins

1/4 c sugar

1/2 c water

8 T mascarpone

Combine first three ingredients in a saucepan and bring to a boil. Reduce heat to simmer and continue cooking until thickened. Strain. Allow to cool. Brush the surface of the crostatas all over before serving. Serve with a dollop of mascarpone.

TOMATO FRITTATA

(Baked Omelette)

2 medium onions, sliced

3 medium to large tomatoes, diced w/ pulp removed

2 Tbsp. olive oil (can use less to reduce fat)

1 Tbsp. dried Italian herbs

8 eggs, beaten

Saute onions in olive oil over medium heat until soft and transparent (I know it looks like a lot, but they shrink!). Add tomatoes and herbs and toss just long enough to heat through. Season with salt and pepper to taste. Arrange mixture in a deep-dish pie plate and pour eggs over all (may use a fork to encourage egg to soak through). Bake at 350 for about 30 minutes or until golden brown and set. Cool slightly, cut into wedges, and

serve warm or cold with good bread! Note: This is one of those wonderful recipes that can be modified just about any way you like. Sprinkle in a little Parmesan or mozzarella cheese, throw in some diced leftover chicken or ham, replace one of the tomatoes with a small package of frozen broccoli or spinach (chopped), throw some diced bell pepper or sliced fresh mushroom into onions while sautéing -- use your imagination!

TOMATO UPSIDE DOWN CAKE

Caramel for lining the bottom of the cake pan:

1/2 c dark brown sugar

5 oz unsalted butter

Cake batter:

4 oz unsalted butter at room temperature

1/2 c dark brown sugar

2 large eggs

1 c flour

1 t baking powder

1/4 t salt

1 large, firm-ripe tomato such as Brandywine or Marvel Stripe or any large juicy tomato

1 1/2 c yellow tomato preserves (recipe follows)

For caramel, melt together the 5 oz butter and the 1/2 c dark brown sugar. Pour into a round 9-inch cake pan. Slice the tomato very thinly, about 1/8 inches thick. Place the slices in the cake pan, allowing them to touch but not overlap. Spread the Yellow Tomato Preserves on top of the tomato slices, taking care not to disturb the slices.

To prepare the batter, sift together the flour, baking powder, and salt. In separate bowl, cream together 4 oz butter and 1/2 c sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time and beat briefly (the mixture will not be completely smooth at this time). Add the sifted dry ingredients and beat only until smooth. Scrape the bowl thoroughly with a rubber spatula and beat briefly until the batter is completely smooth. Spread the batter in the pan evenly. Bake in a 35- degree oven for about 309 minutes, until a skewer stuck in the middle of the cake comes out clean. Remove the cake from the oven and allow to cool for 10 minutes. Flip the cake over onto a large plate to remove it from the pan. Be sure to remove the cake while still quite warm, otherwise the cake may stick in the pan. Serve warm with a dollop of whipped cream or mascarpone.

YELLOW TOMATO PRESERVES

1 quart yellow pear tomatoes or any cherry tomato

1 lemon, halved lengthwise and sliced thin

3/4 c brown sugar

3/4 c granulataed sugar

1/2 c water

Combine all ingredients in a stainless steel saucepan and simmer for 30 minutes. Raise the heat to high and while stirring constantly, reduce the mixture to a thick consistency.

TORTILLA CRUNCH SANDWICH

1/2 cup Philadelphia Flavors Chive & Onion Cream Cheese

4 flour tortillas (6 inch)

4 leaf lettuce leaves

8 thin slices roast beef

4 Claussen Kosher Dill Pickle Spears

Spread 2 tablespoons cream cheese on each tortilla. Layer 1 lettuce leaf, 2 slices roast beef and 1 pickle spear on half of each tortilla. Roll up, starting with layered side. Cut in half diagonally.

TRICOLOR GAZPACHO

24 large, very ripe tomatoes of three types and colors - Evergreen, Golden Jubilee,

and Mortgage Lifter

3/4 c diced cucumber, seeded and cut into 1/8 in dice

1 small red onion, root end removed and cut into 1/8 inch dice

1 small red bell pepper, de-stemmed, seeded, cut into 1/8 inch dice

3/16 tsp ground cayenne

3 5 balsamic vinegar

salt

freshly ground pepper

Cut the tomatoes, one type at a time, into 1/2 inch dice and put them into separate bowls. With your hands, squeeze the tomatoes to release as much juice as possible. Keeping the various tomatoes separate, pass the juice and pulp through the medium blade of a food mill (one smaller than the seeds). Turn the mill slowly, exerting downward pressure. The consistency of the juiced tomatoes will vary, depending on the ripeness and variety of the tomatoes. The three soups should be slightly thicker than heavy cream, and their consistencies, if too heavy, should be equalized with a little cold water. To keep the soups separate when served in a single bowl, similar consistencies are critical.

Mix the diced cucumber, onion, and pepper together, divide the mixture in three and add one-third to each soup. To each soup, add 1/16 tsp cayenne, 1 tsp balsamic vinegar, and add salt and pepper to taste. Place each container of soup in another larger gowl, and pack ice around it. Pour water over the ice and refrigerate. At the same time, put six large, flat-style soup bowls in the refrigerator to chill.

It is best to serve this soup at 40 degrees F., 1 1/2 to 2 hours after it has been made. It is at this point that the diced veggies give their flavor over to the soup and blend and harmonize with the tomatoes. Using two ladles, one in each hand, scoop up equal amounts of each soup (figure 1/3 c per ladle) and simultaneously pour into opposite sides of each chilled bowl. Ladle in the third soup at the line between the first two so as to have each soup in one third of the bowl. Serves 6 to 8

TUNA STUFFED TOMATOES

2 large or 4 medium tomatoes

1 6-oz can tuna

1 medium pickle, diced, or 2 Tbls pickle relish

1 very small onion, diced finely

1 - 2 Tablespoons mustard

1 hard boiled egg, peeled and chopped

mayonnaise

salt to taste

shredded lettuce

pasta or potato salad

Hard boil the egg in the morning before it gets hot. Cut the top off the tomatoes and using a grapefruit spoon, scoop out the insides of the tomatoes, leaving a shell. Turn upside down to drain. Reserve insides of tomatoes to use in salad another day. Drain tuna, mix with pickle, onion, mustard, egg and enough mayonnaise to suit your taste. Salt to taste. Fill tomatoes. Cover a salad plate with shredded lettuce. Trim the tops you cut off the tomato into small pieces and spread around over the shredded lettuce. Put the filled tomato in the center of each plate. Put a scoop of potato or pasta salad on each side of the stuffed tomato. Serves 2

WILD RICE SOUP

2 medium stalks celery, sliced

1 medium carrot, coarsely shredded

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

1 small green pepper, chopped

2 Tbs. margarine or butter

3 Tbs. all-purpose flour

1 tsp. salt

1/4 tsp. pepper

1 1/2 cups cooked wild rice with seasonings

1 cup water

1 can (10 1/2 oz.) condensed chicken broth

1 cup half-and-half

1/3 cup slivered almonds, toasted

1/4 cup snipped parsley

Cook and stir celery, carrot, onion and green pepper in margarine in 3-qt. saucepan until celery is tender, about 5 minutes. Stir in flour, salt, and pepper. Stir in wild rice,

water, and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in remaining ingredients. Heat until just hot (do not boil). Makes 5

servings.