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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).

5 MINUTE PIE 03

ALMOND BUTTERCRUNCH 03

AMAZING TWICE BAKED POTATOES 03

APPLE RELISH 04

BAKED SHRIMP 04

BANANA SPLIT DESSERT 05

BEEF CORN and TOMATOES 05

BRIE IN PUFF PASTRY 05

CALZONES 06

CALZONI Di RICOTTA 07

CARROT WALNUT BUNDT CAKE 07

CHEESE BALL 08

CHICKEN WITH WINE BASTED GRAPES 08

CHINESE FRIED WALNUTS 09

CHOCOLATE BLUEBERRY DESSERT SQUARES 09

CHOCOLATE BON BONS 10

CHOCOLATE SYRUP 10

CHRISTMAS HOLLY 10

CHRISTMAS MIX 11

CHRISTMAS SUGAR COOKIES 11

COCONUT SNAPS 12

COOKIE INFORMATION 12

DOROTHY LYNCH SALAD DRESSING 13

EASY FUDGE 13

FILLED COOKIES FROM GRANDMA VESTA 13

FONDANT 14

GIFT SIZED GOURMET COOKIE MIX 14

GINGER COOKIES 15

GINGER CRACKLES 15

GOUGERE 16

JEWISH EGG BRAID 16

LAO YELLOW RICE AND DUCK 18

LINZERTORTE 19

MAC AND CHEESE VARIATIONS 20

MAGIC COOKIE BARS 22

ORANGE ROLLs II 22

ORANGE ROLLS 23

PEANUT BANANA PUDDING 23

PEANUT BUTTER FUDGE 24

PECAN HONEY POPCORN 24

PORK BALLS ON NOODLES 24

PORK COOKED IN ORANGE JUICE 25

POTATO SOUP 26

PUMPKIN LASAGNE 26

QUICKIE CHOCOLATE CANDY 27

RED CABBAGE AND CRANBERRIES 27

RICE STUFF 28

ROAST CHICKEN WITH OLIVE AND VANILLA 28

ROASTED GILROY GARLIC 29

ROMAN SPINACH WITH ORZO 30

SAN FRANCISCO STIR-FRY 30

SANTA FE CRANBERRY RELISH 30

SASSY STRAWBERRY JAM CAKES 31

SAVORY WINE CRACKERS 31

SHEPHERDS SUPPER 31

SOUR CREAM DROP COOKIES 32

SOUR CREAM ORANGE ROLLS 32

SOUTH TEXAS NACHOS 33

SPICY ROASTED SQUASH 33

SUGAR COOKIES 34

SUNSHINE CROCK POT DRUMSTICKS 34

TURKEY SHEPHERDS PIE 35

TURKEY WITH COCONUT SAUCE 35

TWINKIE CAKE 36

WHITE HOT CHOCOLATE 36

YOGURT CHICKEN WITH BLACKENED ONIONS 37

YULE LOG 37

5 MINUTE PIE

8 ounces cream cheese -- softened

14-1/2 ounces sweetened condensed milk

1 cup evaporated milk

1/2 cup lime juice

1 graham cracker pie crust, 9 inch

Beat cream cheese in small mixer bowl until smooth. Gradually add sweetened

condensed milk and evaporated milk. Beat until smooth. Add lime juice. Blend

slowly until thickened, about 1 minute. Pour into pie shell. Chill 1-1/2 to

2 hours or until firm. Yield: 10 servings.

ALMOND BUTTERCRUNCH

3/4 cup butter

2 cups white sugar

1 cup chopped almonds

2 cups milk chocolate chips

1/2 cup finely chopped almonds

1. In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture reaches soft-crack stage, or 270 degrees F (172 degrees C).

2. Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.

3. Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.

AMAZING TWICE BAKED POTATOES

Chose one large baker potato for each person Wash and place, uncovered, in a 400 degree oven for approximately 1 hour or until cooked through.

Once the potatoes are cooked, pull them out of the oven and cut them in half. Be sure to take care to not burn yourself. You can choose to bake them ahead of time and do the next steps after they are cool.

Put the following ingredients in a bowl:

(this is per potato so if you are feeding 2 people, double this recipe):

3 slices of deli sliced ham, finely chopped

1 tbl finely chopped onion

Shredded cheddar cheese to taste

1 tbl ranch dressing or Dill Dip (recipe below)

1 tsp. horse radish (optional)

1/2 cup fresh, steamed broccoli flowerets (frozen can be substituted)

1 tsp. dried parsley

Dill Dip

4 tbl dried Dill

1/2 cup Mayonnaise

1/2 cup Sour Cream or Buttermilk

Mix together and chill for 1 hour - this makes a great veggie dip as well as

a great salad dressing

Scrape the potato out of the skin and put in bowl. Try not to tear the skins. Mix in the above ingredients until it is a creamy consistency. You can add more Ranch or Dill dip as needed to make the potato mixture creamy. Put mixture back into the potato skins, place them in a baking dish, cover and bake at 350 degrees for 20 minutes, uncover and bake until brown on top (about 10 more minutes). Serve

APPLE RELISH

4 apples -- diced

2 dill pickles -- minced

1 onion -- chopped

1/4 cup apple cider vinegar

1/2 cup sugar

1/4 teaspoon salt

Combine all the ingredients in a medium bowl. Cover and chill relish at least 2 hours. Serve with chicken or pork. Yield: about 16 servings.

BAKED SHRIMP

1/2 pound large shrimp, peeled and deveined

1/4 cup plain bread crumbs

Salt and freshly ground black pepper

1 teaspoon margarine or butter

1/4 cup dry white wine

2 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees. Place shrimp in a small baking dish just large enough to hold them in one layer. Sprinkle with bread crumbs and salt and pepper to taste. Toss to make sure shrimp are coated with bread crumbs. Cut margarine into pieces and divide among shrimp. Pour wine into baking dish and bake for 10 minutes. Remove from oven and turn on broiler. Sprinkle top with Parmesan cheese and place under broiler for 5 to 10 seconds. Watch them carefully. They will brown quickly.

BANANA SPLIT DESSERT

1/2 c. margarine, melted

2 c. graham crumbs

2 eggs

2 c. confectioners' sugar, sifted

3/4 c. margarine, softened

1 tsp. vanilla

1 (20 oz.) can crushed pineapple,

well drained

4 medium bananas, sliced

1 (9 oz.) carton Cool Whip, thawed

1 (4 oz.) jar maraschino cherries, drained

1/2 c. chopped nuts

Combine melted margarine and graham cracker crumbs. Pat into 9" x 13" pan. Beat eggs at high speed of electric mixer for 4 minutes. Add confectioners' sugar, margarine and vanilla. Spread over crumbs in pan. Chill 30 minutes. Spread pineapple over creamed mixture; arrange sliced bananas over pineapple. Top with whipped topping. Sprinkle with nuts. Garnish with cherries.

BEEF CORN and TOMATOES

1 lb. ground beef

2 TBsp. oil

1 large onion, sliced

1/2 cup chopped green pepper

2 (8oz.) cans tomato sauce

1 1/2 cups whole kernel corn

1/2 tsp. salt

1/4 tsp. Tabasco sauce (amount depends on your taste).

Brown beef in oil in skillet, breaking into bite-size pieces. Add onion and green pepper; cook for 5 minutes. Add remaining ingredients; stir well and simmer until tender, about 15 to 20 minutes. Serve over rice.

BRIE IN PUFF PASTRY

1 package (17 1/4 ounces) frozen puff pastry (Pepperidge Farm or Dufour), thawed according to directions

1 1/4 cups crushed walnuts, pecans or hazelnuts

2 small (8-ounce) wheels firm Brie cheese, chilled

1 egg yolk beaten with 2 teaspoons milk, for glaze

Unfold a sheet of pastry onto lightly floured work surface. Using a tart pan as a guide, cut into a 12-inch diameter circle with a sharp knife or pastry wheel. Reserve scraps. Sprinkle pastry with half the nuts. Place a wheel of cheese in center of circle. Fold up sides of pastry to completely and snugly enclose cheese, neatly pleating and folding as you go; press to adhere. Place cheese, seam-side down, onto parchment or foil-lined baking sheet. Repeat with the second cheese round.

Cut decorative shapes from pastry scraps using heart, star or moon cutters, or make a cluster of grapes with tendrils. In small bowl, beat egg yolk and milk. Using pastry brush, brush the top and sides of cheese with egg. Arrange decorations, pressing to adhere. Brush with egg again. Refrigerate until firm, at least 1 hour, or freeze 20 minutes. (Cheese can be prepared to this point and frozen up to 1 month.) Refrigerate remaining egg wash.

Preheat oven to 400 degrees. Brush once again with egg. Bake in center of oven for 10 minutes, then reduce temperature to 350 degrees and bake another 15 to 20 minutes, until nicely puffed and golden. Cool one to four hours at room temperature before transferring with a wide spatula to a cutting board or marble slab for presentation. Cooling period is important. Otherwise the cheese will be too runny. Cut in wedges to serve. Serve with fresh apples, pears and grapes.

CALZONES

Crust:

1 1/4 cups beer -- warmed

1 teaspoon salt

2 tablespoons sugar

1 tablespoon olive oil

3 cups bread flour

2 teaspoons yeast

Filling:

4 Roma tomatoes -- chopped

3 cloves garlic -- minced

fresh basil -- chopped

1 chicken breast -- cooked and chopped

parmesan cheese -- shredded

feta cheese -- crumbled

Choose your favorite method for making dough. While you're waiting, combine the tomatoes, garlic, and basil, and set aside.

Divide the dough into two balls, and roll one into a circle appx. 12" in diameter. Layer half of the circle with parmesan cheese, chicken, tomato mixture, and a liberal dose of

crumbled feta. Fold crust over and seal the edges. Repeat with other half of dough. Bake at 350 for ~15-20 minutes. When done, brush the crusts with melted butter.

CALZONI Di RICOTTA

3 1/2 cups Flour

Salt

1/2 cup Shortening -- diced

2 Eggs -- beaten

Lemon juice -- 1

1 cup Ricotta

1/2 cup Ham -- diced

1/2 cup Provolone -- diced

Egg yolks

1/2 teaspoon Pepper -- freshly ground

Egg white -- whisked

Oil -- for frying

Dough-Add the salt to the flour and on a working surface make a well in the center. Add the eggs, shortening and lemon juice. Mix it all together to make a smoothe dough.

Filling-Mix the ricotta, egg yolks, ham and provolone. Add the salt and pepper to taste. Mix well until thoroughly combined. Assembly-Flatten the dough and roll out into fairly thin sheets. Cut 4 8" circles. Divide the filling between the four circles. Brush the edges with the egg whites and fold over. Close the edges securely. Cook-Deep fry until golden brown. Drain well on paper towels and serve hot. ***these may be made ahead of time and reheated in the oven. They may also be frozen to use at a later date.

CARROT WALNUT BUNDT CAKE

8 large eggs

2 3/4 cups vegetable or canola oil

4 cups sugar

4 cups unbleached all-purpose flour

4 teaspoons baking powder

4 teaspoons baking soda

4 teaspoons ground cinnamon

2 teaspoons salt

6 packed cups coarsely grated carrots

2 cups (8 ounces) walnuts, coarsely chopped

For lemon cream cheese icing:

6 tablespoons unsalted butter, room temperature

8 ounces cream cheese, room temperature

3 cups powdered sugar, sifted (about 3/4 of a box)

1/8 teaspoon salt

Juice of 1 large or 2 small lemons

Grated zest of 1 lemon

Preheat oven to 300 degrees. Grease and flour two 10-inch fluted Bundt pan (the large size with a 12-cup capacity) and set aside.

In work bowl of electric mixer fitted with whisk attachment, beat eggs, oil, and sugar on high speed until thick and creamy, about 4 minutes.

In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Attach pour shield and change to paddle attachment. On lowest speed, add flour mixture, beat for a minute, then add carrots and nuts, just until evenly combined.

Divide batter equally between two Bundt pans. (If you only have one pan or a small oven, refrigerate the remaining half of the batter and bake the cakes one at a time.) Bake on center rack until a cake tester inserted into center comes out clean, about 50 minutes.

Remove from oven and let stand in pan for 15 minutes. Remove from pan by inverting cake onto a wire rack and cool upside down so you can see the fluted pattern (the flat top will become the bottom); cool 2 to 3 hours.

To make frosting: In the work bowl fitted with paddle attachment and pour shield, cream butter and cream cheese until smooth on medium speed. Adjust to low speed, and add powdered sugar in 1/2 cup increments and the salt. Add lemon juice and zest halfway through. Frosting will be thick and smooth; adjust consistency with more drops of lemon juice. With a small metal spatula, frost top of cakes only. Refrigerate until serving, loosely covered.

CHEESE BALL

3 8 oz. pkgs. cream cheese

1 jar of dried beef (rinse salt off thoroughly)

1/2 pkg. of Hidden Valley Ranch Dressing

Soften cream cheese, chop dried beef in tiny pieces. In a bowl mix together all of the ingredients and then form into ball and refrigerate until ball is firm; about an hour or so.

CHICKEN WITH WINE BASTED GRAPES

2 skinless boneless chicken breast halves

2 teaspoons olive oil

1 tablespoon shallots -- thinly sliced

1/2 teaspoon dried thyme -- crushed

1 cup seedless grapes -- halved

1/4 cup dry white wine

Kosher salt and ground black pepper to taste

Sprinkle chicken with salt and pepper. Brown chicken in oil, remove from pan. Place in baking dish and bake 12 minutes at 375 degrees F. Five minutes into baking, begin preparing the sauce by sauteing shallots in pan drippings. Stir in 1/2 teaspoon salt, thyme, dash of pepper, and wine. Gently boil 2 minutes or until liquid is reduced by half. Add grape halves and boil 1 minute longer. Remove from heat and serve grape sauce over chicken. Yield: 2 servings.

CHINESE FRIED WALNUTS

6 cups water

4 cups walnuts

1/2 cup sugar

salad oil

salt

Boil water in 4 qt saucepan. Add walnuts, boil 1 minute, rinse with hot water & drain. Gently stir warm walnuts with sugar. Let stand 5 minutes to dissolve sugar. In electric fryer, heat 1 inch salad oil to 350F. Add half walnuts at a time. Sprinkle lightly with salt, if desired. Toss lightly to keep from sticking. Dry on paper towel. Store tightly covered.

CHOCOLATE BLUEBERRY DESSERT SQUARES

2 cups chocolate wafer cookies -- crushed

1/2 cup butter or margarine -- melted

2 egg whites

2 cups sifted powdered sugar

8 ounces cream cheese -- softened

21 ounces blueberry pie filling

1 cup chopped pecans -- divided

1-1/2 cups whipping cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

1/2 cup semisweet chocolate chips

2 tablespoons milk

Combine cookie crumbs and butter, stirring well. Press mixture onto bottom of ungreased 9-inch square pan. Bake at 350 degrees for 10 minutes.

Beat egg whites (at room temperature) until foamy; gradually add powdered sugar, beating until blended. Add cream cheese; beat until smooth. Spread mixture over crust; top with pie filling, and sprinkle with 3/4 cup pecans.

Beat whipping cream at high speed of an electric mixer until foamy; add sugar and vanilla and beat until soft peaks form. Spread evenly over pie filling.

Combine chocolate chips and milk in a small saucepan; cook over low heat until chocolate melts, stirring constantly. Drizzle chocolate mixture over whipped cream, and sprinkle with remaining 1/4 cup pecans. Chill several hours. Yield: 9 servings.

CHOCOLATE BON BONS

1 pound Hershey's Milk Chocolate Bar

8 ounces Non-Dairy Whipped Topping

Crushed Nuts, Vanilla Wafers or Cereal

Melt chocolate bar in a glass bowl in the Microwave (about 2 minutes on medium/low). Cool slightly, then beat in with whipped topping, and beat until smooth. Drop by teaspoonfuls into crushed nuts, cookies or cereal. Store these in a covered container in refrigerator until serving.

CHOCOLATE SYRUP

1/2 cup cocoa

1 cup water

2 cups sugar

1/8 teaspoon salt

1/4 teaspoon vanilla

Mix the cocoa and the water together in a saucepan. Heat and stir to dissolve. Add the sugar, and stir to dissolve. Boil 3 minutes. Add the salt and vanilla. Store covered in refrigerator. Keeps for several months. From The Tightwad Gazette II

CHRISTMAS HOLLY

1 stick butter

30 large marshmallows

2 teaspoons green food coloring

1 teaspoon vanilla

3 1/2 cups Kellogg's Corn Flakes

Cook over medium to medium-high heat until all marshmallows are melted and everything is dark green (no white left at all). I put all ingredients in a flat bottomed pan and stir with a pancake turner while it boils up, so I can constantly scrape along the bottom of the pan (otherwise it sticks and scorches or burns). Take from heat and stir in 3 1/2 cups of Kellogg's Corn Flakes (don't substitute another brand). Stir, stir and stir until all the corn flakes are completely coated with green. This takes a while and you

think it will not coat them all, but keep stirring. Drop by spoonful on waxed paper or foil that has been sprayed with Pam (cooking spray). While they are still hot and sticky, put 3 red hots on each clump of holly. Let set at least overnight. DO NOT COVER these cookies. You can double the recipe, but be sure to double the food coloring, or you will have light green holly cookies, instead of the dark, shiny green ones! Also, if you

double recipe, add 3-4 more marshmallows.

CHRISTMAS MIX

1 box corn Chex

1 box rice Chex

1 box Cheerios

1 lg can cashews

1 sm can mixed nuts

1 lg bag M&M's

1/2 to 3/4 bag of pretzels

2 pkg of white almond bark

Put all ingredients in large pan. Melt the bark and pour over stir to coat. Put on wax paper to dry and store in air tight container. I use my water canner to mix this in. It takes a very large vessel. Also cover my complete dinning table in wax paper to pour it out on as it needs to be spread out as not to be in too big of clumps.

CHRISTMAS SUGAR COOKIES

1 C butter

4 C sifted flour

2 C sugar

2 tsp baking powder

1 tsp vanilla

1/2 tsp baking soda

4 egg whites

1 tsp salt

1/2 tsp lemon peel

1/2 tsp nutmeg

2/3 C sour cream

Cream butter and sugar until fluffy. Beat in vanilla, eggs and lemon peel, then stir in sour cream. Sift remaining ingredients and add to creamed mixture, stirring until smooth. Chill several hours or overnight. Rule out to 1/4" thick and cut into shapes with cookie cutters. Bake at 350 degrees F on un-greased cookie sheet for 12 -14 minutes. Cool slightly before removing from sheet. When cool, ice with:

2 C confectioner's sugar

1/4 C milk

food coloring (optional)

For Linzer Cookies: Cut pairs of cookies with solid bottoms and open-center tops. While still slightly warm, spread bottoms with Smucker's seedless raspberry jam and gently press on tops. When cool, dust lightly with confectionery sugar.

COCONUT SNAPS

1 1/4 cup light brown sugar

1 1/2 cup flour

7/8 cup margarine

2 cups flaked coconut

1/2 pint molasses

1/2 tsp cinnamon

Mix ingredients. Chill dough. Drop by 1/2 teaspoon on a cookie sheet covered with greased aluminum foil - 6 to a sheet. Bake at 350 for 8 minutes. Let cool 6 minutes on the sheet before you remove them. (They REALLY spread. 6 to a sheet is correct.)

COOKIE INFORMATION

1) Most sugar cookie and refrigerator cookie recipes work well for freezing.

2) If you want fresh-baked taste, simply prepare refrigerator cookie dough,

chill and slice now. Freeze sliced dough in layers on sheets of waxed paper

until ready to use. (Cut sheets and slip into zipper-top bags.) When

you're ready for the cookies, just arrange on cookie sheets, allow to thaw

slightly, and bake as usual.

3) If you want to bake before freezing, it still works best to let baked

cookies freeze in layers with waxed paper between. Then you can drop them

into bags for easier storage. To avoid having other freezer flavors taint

the cookies, drop the bag into an air-tight container (Tupperware, a cookie

tin, etc.).

4) I've always gotten the best results by waiting until cookies are thawed

to ice/decorate. Otherwise, tiny ice crystals can melt and ruin your hard

work! If you're worried about decorating so many cookies at once, consider

using chocolate to drizzle or dip instead of icing. Alternatively, use a

drizzled icing with sprinkles instead of time-consuming frosting.

5) If you want to be completely finished with some of your cookies ahead of

time, consider some of the old-fashioned spice cookie recipes (like

Pfefferneusse). Many are actually intended to improve with age, and can be

stored in an air-tight tin for a couple of weeks or more.

6) You might want to substitute an interesting flavor of Biscotti for some

of the cookies you had planned. You can make Biscotti now & store in an

air-tight container for at least a couple of weeks (some kinds keep much

longer -- check your recipe). If you want to get fancy, you can drizzle

each piece with white or dark chocolate, or dip half. It's not necessary,

though...a pretty bow around a small bundle looks nice enough!

DOROTHY LYNCH SALAD DRESSING

3/4 c sugar

1/8 tsp garlic powder

1 tsp mustard

1 large tsp celery seed

1 tsp salt

1/2 tsp pepper

1 can tomato soup

1 c salad oil

1 c vinegar

Put in a blender and mix or shake in a jar.

EASY FUDGE

1 pound chocolate (coating-type wafers* or chocolate chips)

1 can sweetened condensed milk (like Eagle-brand, not just evaporated)

1 tsp vanilla

1/2 c nuts (optional)

Melt chocolate in double-boiler, add milk& vanilla. You will notice it starting to thicken right away. Add nuts, spread into greased 8x8 pan. Refrigerate. Cut when cool.

* These can be purchased at a candy & cake supply shop.

Use milk chocolate, dark chocolate, white chocolate, peanut butter flavor chips, butterscotch chips. If you want to get fancy, you can drizzle the tops with melted red and green chocolate coating. Another variation is to use a 9X13 pan and layer two different flavors (chocolate and peanut butter, or white and dark chocolate).

FILLED COOKIES FROM GRANDMA VESTA

1 cup Sugar

1 1/2 Tablespoons Vegetable Shortening

3 Eggs

1 cup Milk

2 teaspoons Baking Powder

1/2 teaspoon Salt

1 teaspoon Vanilla

1 cup Raisins

1 cup Chocolate Chips

1 cup Nuts -- chopped

Cornstarch -- as needed

Flour -- as needed

Cream sugar, shortening & eggs. Add milk, baking powder, salt and vanilla and mix well. Add enough flour to make a dough which can be rolled out. Roll out dough and cut into 3 inch circles with the lip of a drinking glass or a biscuit cutter.

Filling:

Barely cover raisins and nuts with hot water until they swell. Heat and thicken with cornstarch. Partly cool and add chocolate chips.

Drop 1 teaspoon of filling onto a dough circle. Cover with second dough circle and seal edges.

Bake at 375 degrees F on greased cookie sheets for 10 -12 minutes. Cool and frost or decorate as desired. Store in closed container to keep soft. These cookies freeze well.

FONDANT

2 pounds Powdered Sugar

1/2 pound Butter or Margarine

1 tablespoon White Corn Syrup

tablespoon Evaporated milk

1 teaspoon Extract -- (any flavor)

Food Coloring -- (as desired)

Mix butter, corn syrup, extract and food coloring in a large mixing bowl. Beginning with a fork work powdered sugar into the mixture, eventually using hands to mix when mixture begins to resemble a dough. Add sufficient powdered sugar to form a stiff dough that can be molded. Make balls the size of small walnuts, and place on cookie sheets. When finished, dip nougats in melted dipping chocolate to make finished candies.

Variations: Add 3 tablespoons cocoa powder to powdered sugar for chocolate nougats, or substitute 3 tablespoons of peanut butter for an equal amount of butter for peanut butter nougats.

Suggested flavors: Almond or Cherry extract for cherry chocolates, orange extract, maple extract, vanilla extract, mint extract, coconut extract or other flavors you would like to use. You may also add chopped fruit or nuts to fondant when mixing before forming the nougats.

GIFT SIZED GOURMET COOKIE MIX

1 cup Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 1/4 cups Rolled Oats

1 Milk Chocolate Bar -- single serving size

1/2 cup White Sugar

1/2 cup Brown Sugar

1/2 cup chopped Nuts -- your choice (optional)

1/2 cup Chocolate Chips

In a large bowl, combine flour, baking powder, and baking soda. Layer ingredients in order given in a quart sized canning jar. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. 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:

~Gourmet Cookies~

Remove chocolate chips from jar with a large spoon. Empty jar of cookie mix into a large mixing bowl. Stir mix with a large wooden spoon to evenly distribute ingredients. Add 1/2 cup softened butter or margarine. Stir in one egg and 1 teaspoon vanilla. Mix until completely blended. Mixture will be thick, so you may need to use a wooden spoon to finish mixing. Stir in chocolate chips. Shape into walnut size balls and place onto a greased cookie sheet 2 inches apart. Bake at 375 degrees F for 8 to 10 minutes

until edges are lightly browned. Cool 5 minutes on cookie sheet and then place cookies on baking racks to finish cooling. Yield 3 dozen.

GINGER CRACKLES

3/4 C. butter or margarine

1 C. white sugar

1 egg

1/4 C. cooking molasses

2 C. white flour

2 tsp. baking soda

1/4 tsp. salt

2 tsp. ginger

1 tsp. cinnamon

1 tsp. cloves

white sugar

Cream butter and sugar together well. Beat in egg and molasses. Combine dry ingredients in separate bowl, then blend in with sugar mix. Shape into 'walnut size' balls. Roll in white sugar. Place 2" apart on greased baking sheets. Don't overbake! Cookies will be slightly soft when removed from the oven, but will set when cool. Makes 3-4 dozen cookies. Temperature: 350 degrees F. Time: 8-10 minutes

GOUGÈRE

say "Goo-Zaire" Makes about 40 cocktail-size puffs

1 cup water

7 tablespoons butter, cut into pieces

1/4 teaspoon salt

1/4 teaspoon ground white pepper

1 cup all-purpose flour

5 large eggs, at room temperature (important)

1 cup shredded firm cheese, such as Swiss or Emmentaler

1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees. Adjust the rack to center of oven. Line 2 baking sheets with parchment.

In heavy saucepan, combine water, butter, salt and pepper over medium-high heat. Bring to boil to melt butter. Remove from heat and immediately stir in flour all at once with wooden spoon. Return to heat and stir vigorously to cook a few minutes. The mixture (called a choux paste) will form a ball and clean sides of pan. Remove from heat and beat 30 seconds.

Drop dough into bowl and, using electric mixer on medium speed, add eggs one at a time. Beat 1 minute after each egg until dough is smooth, scraping sides with rubber spatula. Stir in cheeses.

Drop warm paste by mounded tablespoonfuls onto prepared baking sheets about 2 inches apart. You want them to be mounded higher in the center.

Bake for about 25 minutes and do not open oven door during this time. I bake one pan at a time. They will be puffy and dark brown. Cool puffs on wire rack. Pierce each puff on its side with point of sharp knife to allow steam to escape. Serve the day they are made, refrigerate overnight or freeze up to 1 month. Reheat before serving.

JEWISH EGG BRAID

traditionally known as challah, is rich and cake-like, with a delicate flavor. A must for any holiday dinner or family celebrations, this is the recipe I make for wedding buffets, easily feeding about 50. Be sure to note that this recipe calls for five pounds of flour not five cups. The super-large batch is a snap in the DLX. Makes 6 braids.

DLX challah

3 1/2 tablespoons (4 packages) active dry yeast (or 3 tablespoons SAF instant yeast or 2 ounces crumbled fresh yeast)

4 cups warm water (105 to 115 degrees)

7/8 cup plus 1 tablespoon sugar

6 large eggs

1 cup vegetable oil

5 pounds unbleached all-purpose flour

1 tablespoon salt

1 egg beaten with 1 tablespoon water, for glaze

3 tablespoons sesame or poppy seeds, for sprinkling

Loosen knob to release arm on the DLX mixer. Swing the arm out of the way and set the bowl onto the stand. Attach scraper attachment by inserting metal end into hole next to the arm. The scraper will not touch the bottom of the bowl. Pull the arm back over the bowl and tighten knob slightly. Pull up the pin, slide roller attachment underneath and release the pin into the hole in the top of the roller. Make sure speed knob on the control panel is on the lowest setting (a single line).

To mix: In mixer work bowl, pour in 2 cups water. Sprinkle yeast and 1 tablespoon sugar over water. Stir gently to dissolve and let stand 10 minutes. It will moisten and become foamy.

Add remaining 2 cups of water, remaining sugar, eggs, oil and half of the flour into the work bowl on top of the yeast. Sprinkle the salt on top. until a shaggy mass of dough is formed. Loosen knob and position the arm 1 1/2 to 2 inches from the side of the bowl. Tighten knob and test to be sure the arm is firmly locked in place. Turn mixer on. Mix one minute on low speed, then increase to medium (halfway into the double line) and mix four minutes, turning the ON/OFF switch to 4; it will automatically turn off. Turn on again, set speed to low and gradually sprinkle in the flour remaining in the bag, letting the mixer incorporate the dry flour before adding more. This will take a full minute. The dough will form a cohesive mass on the roller attachment and pull away from sides of the bowl. The roller arm will move back and forth slightly as the dough thickens.

To knead: Set timer on 8 and increase speed to medium again to knead eight minutes. The dough will not be as smooth as when hand-kneaded at first, but smooth out during kneading process. You do not have to scrape the bowl; the scraper attachment does it automatically. To test the dough, stop the machine and poke it with your finger. Sprinkle in about 1/2 cup more flour if the dough seems too sticky. You want an elastic dough, one that can firmly hold its own shape, but not dry.

When the machine turns off, unplug. Using a firm plastic spatula, push dough down off the top of the roller. Loosen knob to release the arm and pull up the pin to release the roller. Use spatula to scrape dough off roller (the dough will not stick to the roller; it will slide off). Remove scraper attachment and lift bowl off the stand. When cleaning, remember to clean the pin to avoid it sticking.

For first rise: With a plastic dough card, scrape dough into a lightly greased 6- to 8-quart deep plastic bucket. Grease top (I use butter-flavored or olive oil vegetable cooking spray) and cover with plastic wrap. Let rise at room temperature until double in bulk, about 1 to 1 1/2 hours. Do not allow dough to rise over double, as it has a tendency to tear and the baked loaf will not be as full volumed as it can be. Deflate dough by punching down with your fist into the center of the dough.

To shape: Line three 11-by-16-inch baking sheets with parchment. Turn dough out onto a lightly floured work surface. Without working dough further, divide dough into three equal portions. Further divide each portion into three equal portions. Roll each section under your palms into a rope that is tapered at each end, about as long as your baking sheet. Gently dust work surface with flour (this keeps the shape more distinct during rising) that will lightly coat each rope. Be sure ropes are of equal size and shape. Place the three ropes parallel to each other on baking sheet. Begin braiding, starting in the center rather than at the ends for a more even shape. Take one of the outside ropes and fold it over the center rope, then repeat the movement from the opposite side. Continue by alternating the outside ropes over the center rope. When completed, turn the dough around and repeat the procedure from the middle out to the other ends. Adjust or press the braid to fix any irregularities, pinching the ends into tapered points.

To rise: Cover each loaf loosely with a clean, damp dish towel and let rise at room temperature until dough is almost double in bulk, about 30 minutes. Preheat oven to 350 degrees after shaping all the loaves.

To bake: Brush surface of loaves with egg glaze and sprinkle with seeds, or leave plain. Place one baking sheet on center rack of preheated oven and bake 40 to 45 minutes, or until loaf is deep golden brown and sounds hollow when tapped with your finger. Remove from oven to cool on baking sheet. Place second baking sheet in oven and bake. Place third baking sheet in refrigerator to slow rising; bake after removing second loaf from the oven. Loaves are best at room temperature. Store at room temperature for about three days or freeze. Note: Instead of braids, you also can shape the dough into 12 (9-by-5-inch) loaves.

LAO YELLOW RICE AND DUCK

(Central Laos)

4 cups jasmine rice

1 (3 1/2-pound) duck (see Note)

15 gloves garlic

1 tablespoon black peppercorns

2 teaspoons salt

1 tablespoon Madras curry powder

1 teaspoon turmeric (optional)

2 tablespoons Thai fish sauce

5 tablespoons vegetable oil or rendered duck fat

6 1/2 cups water, or more if needed

6 small scallions, trimmed and cut lengthwise into fine ribbons

Place rice in bowl, add cold water to cover by 2 inches, and set aside to soak.

Use cleaver to cut duck into 12-15 pieces. Reserve wing tips and neck for stock. Trim off all fat and thick skin and reserve for another purpose, if desired.

Place garlic in mortar with peppercorns and salt, and pound to a paste. Alternatively, mince garlic and place in small bowl with salt. Grind peppercorns in spice grinder and stir into garlic, mashing with back of spoon. Add curry powder and optional turmeric to garlic paste and stir to blend, then stir in fish sauce.

Place large, wide heavy pot over medium-high heat. When it is hot, add 2 tablespoons oil or fat, and toss in prepared paste. Cook about 30 seconds, stirring to prevent sticking or burning, then add duck pieces. Stir to coat duck with flavored oil, then cook, stirring frequently, until all pieces are lightly browned, about 10 minutes. (If pot is narrow, you may have to cook duck in two batches, using half paste and oil for each. Then return all the duck to pot.) Add 2 cups water, bring to boil, and simmer gently 10 minutes.

Add remaining 4 1/2 cups water to pot and bring to boil. Drain rice. Add remaining 3 tablespoons vegetable oil or fat to pot, then sprinkle in rice; liquid should cover the rice by a scant 1/2 inch. Add more water if necessary. Bring back to boil, then cover tightly, lower heat to medium-low, and cook until rice is tender, 15 to 20 minutes. Remove from heat and let stand 5 to 10 minutes.

Turn rice and duck out onto a large platter and mound attractively. Garnish with scallion ribbons and serve hot or at room temperature.

Note: You can substitute beef or chicken for duck. If using beef, use 2 to 2 1/2 pounds boneless rump or shoulder, cut into rough 1-inch chunks. Add 2 tablespoons minced ginger to the paste, pounding it with garlic and peppercorns.

LINZERTORTE

1 1/4 c. flour

1/2 tsp cinnamon

1/2 tsp salt

1 Tbsp ground cloves

1/2 c. butter

1 c. almonds or hazelnuts

1 c. sugar

1 egg, beaten

2 Tbsp cocoa

grated peel from 1 lemon

raspberry jam

Chop almonds or nuts. Mix all ingredients to a heavy dough (mix by hand). Refrigerate. Roll out 1/4" thick, and line a greased round pan with dough (spring-form pan ). Top with raspberry jam. Use the leftover dough to lay a grid on top of the jam. Bake at 375 F for appx. 45 min.

BARBECUE MAC and CHEESE

1 box mac & cheese

cooked ground beef

green pepper

1/2 c. barbecue sauce

Cook macaroni & cheese as directed. Add remaining ingredients. Heat through.

BEEF and MUSHROOM MAC and CHEESE

1 Box Macaroni and Cheese

1 can Cream of Mushroom soup

1 pound ground beef

Shredded Cheddar cheese.

Cook the macaroni and cheese according to package directions, add shredded

cheddar cheese (I use 1/2 cup) Brown the ground beef and drain. After mixing the macaroni and cheese, add the ground beef and the mushroom soup and mix well.

CHEESY CHILI MAC

2 boxes macaroni and cheese

1 can chili

1 can corn -- drained

1 jar salsa -- 11.5oz can

1 cup cheddar cheese -- shredded

Prepare macaroni and cheese as directed. Stir in chili, corn and salsa; heat through. Sprinkle servings with cheese, garnish with tomato and cilantro.

CHICKEN AND BROCCOLI MACARONI and CHEESE

1 box macaroni & cheese

cooked/diced chicken

broccoli

2 t. mustard

Cook macaroni & cheese as directed. Add remaining ingredients. Heat through.

CHICKEN MAC and CHEESE

1 box mac & cheese

chicken -- cooked/diced

1 can stewed tomatoes

1/3 c. green pepper

Cook macaroni & cheese as directed. Add remaining ingredients. Heat

through.

GROUND BEEF MAC and CHEESE

1 box mac & cheese

cooked ground beef

1 can stewed tomatoes

1 t. chili powder

Cook macaroni & cheese as directed. Add remaining ingredients. Heat through.

HAM MAC and CHEESE

1 box mac & cheese

ham

peas

1 t. mustard

Cook macaroni & cheese as directed. Add remaining ingredients. Heat through.

ITALIAN MAC RECIPE

2 boxes Mac & Cheese

1 lb hamburger

1 small onion diced

1/2 green pepper diced

1 can spaghetti sauce -- (16 oz)

1 package mozzarella -- (2 cups)

Make mac & cheese according to package directions. Brown hamburger, onion, and

pepper. Drain and add spaghetti sauce. In a 9x13 baking dish layer hamburger mixture, then mac &cheese, then mozzarella. (I use a 1 cup measuring cup and spread it out evenly). End layers with a cheese layer. Everything is already cooked so bake at 350 until cheese is as melted or browned as your family prefers. Serve with Salad (or we do green beans).

MAGIC COOKIE BARS

1/2 cup (1 stick) butter, melted

1 l/2 cups graham cracker crumbs

1 cup nuts, coarsely chopped (or pecans)

1 cup (6 oz. pkg. Nestle's chocolate chips

1 1/3 cups (3 1/2 oz. can) flaked coconut

1 1/3 cups (15 oz. can) Eagle Brand Milk (sweetened condensed milk NOT

evaporated milk)

Pour melted butter onto the bottom of a 13 x 9 x 2" pan. Sprinkle crumbs evenly over melted butter or margarine. Sprinkle chopped nuts evenly over crumbs. Scatter chocolate chips over nuts. Sprinkle coconut evenly over chocolate chips. Pour milk evenly over coconut. Bake in a 350 degree oven 25 minutes or until lightly browned on top. Cool in pan 15 minutes. Cut into bars. Makes about 2 dozen 1 1/2" x 3" bars.

ORANGE ROLLS

2 packages of active dry yeast

1/4 cup warm water

1/2 cup of sugar

1/2 cup of shortening

1 cup of hot water

3 eggs, beaten

2 teaspoons salt

4 to 4 1/2 cups flour

Sprinkle yeast over warm water. Set aside. Combine sugar, salt and shortening with hot water, and stir until shortening melts. Add beaten eggs and 1 cup of flour. Stir in yeast mixture and add remaining flour to make a soft dough. Refrigerate overnight. Bring dough to room temperature and let rise. Punch down dough and divide into two portions. Roll each portion into a rectangle, 1/4 inch thick. Spread with orange filling. Roll up dough and cut into 1- inch slices. Place slices in well greased muffin tin cups. Also to rise, 2 - 3 hours. Bake at 375 degrees for 10 to 15 minutes. Remove from oven and while still hot, pour orange glaze over the tops of the rolls. Yield: 2 dozen

Orange filling:

Cream together 1/3 cup sugar, 1/3 cup butter or margarine, and grated zest of one orange. Spread over rolled out dough before baking.

Orange glaze:

Combine juice of one orange and approximately 1 pound of powdered sugar to form a smooth glaze. Pour over hot rolls after baking. "

ORANGE ROLLS

1 1/4 cups milk

1/2 cup butter

1/3 cup sugar

1 teaspoon salt

1 tablespoon active dry yeast, (approximately 1 packet)

2 eggs, slightly beaten

1/2 cup fresh orange juice

3 tablespoons orange peel (orange zest)

5 cups flour, approximately

2 cups powdered sugar

Scald milk then add butter, sugar, and salt. Cool to lukewarm. Add yeast and stir. Stir in beaten eggs, 1/4 cup fresh orange juice and 2 tablespoons grated orange peel. Add 2 cups of flour and beat well. Stir in additional flour until dough is stiff enough to handle, do not add too much flour - keep dough soft and pliable. Place dough on lightly floured surface and knead until smooth and elastic. Place in a greased bowl, cover and allow

to rise in warm place until double in bulk (about 2 hours). Knead down. Divide dough into 3 equal portions. Roll each piece of dough into a circle about 12 inches in diameter. Cut circle into 12 equal wedges. Roll up each wedge, from wide end to small. Place on a greased baking sheet tip side down. Allow to rise until double in bulk. Bake at 400 degrees for 8-10 minutes or until lightly brown.

Glaze: Combine powder sugar with 1/4 cup fresh orange juice, and 1 tablespoon grated orange peel. Stir until smooth. Drizzle over warm rolls. Serve rolls warm or cold.

PEANUT BANANA PUDDING

from Annette Funicello

1/2 cup light brown sugar -- firmly packed

1/4 cup cornstarch

1/4 teaspoon salt

3-1/4 cups nonfat milk

3/4 cup peanut butter -- creamy style

1 teaspoon vanilla

3 bananas -- sliced

Whipped cream -- sweetened

In a saucepan, stir together brown sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to a boil; stir 1 minute. Remove pan from heat. Stir in peanut butter and vanilla. Pour peanut butter pudding between layers of sliced bananas in individual serving dishes. Chill to serve. Top with sweetened whipped cream if desired. Yield: 6 servings.

PEANUT BUTTER FUDGE

4 cups granulated sugar

1 cup milk

1/2 stick margarine (don't use butter as it will sometimes scorch)

1/4 tsp. salt

1 tsp. vanilla

2 cups creamy peanut butter

2 cups marshmallow cream

Mix sugar, milk, margarine, and salt in saucepan and bring to a boil, stirring occasionally. After begins to boil, stir constantly until comes to a soft ball stage. Remove from heat and add vanilla and stir well. Add peanut butter and stir until no lumps appear any longer. Stir in marshmallow cream until no lumps appear. Pour into well greased 9x13" pan and allow to cool. Cut into bite size pieces and serve. Can be stored in air-tight container at room temperature for 3 days or up to 2 weeks in the

fridge. Does not freeze well though.

PECAN HONEY POPCORN

3 quarts Popcorn -- (popped, no kernels)

2 cups Pecan halves

1/2 cup Honey

1/2 cup Butter or Margarine

1 teaspoon Vanilla

Preheat oven to 350 degrees F. Combine popcorn and nuts in large heat-proof

bowl; set aside. Combine butter, honey and vanilla in small saucepan. Cook over medium heat until butter melts. Pour honey mixture over popcorn mixture. Stir until combined. Divide mixture and place on 2 baking sheets. Bake 15 minutes, stirring every 5 minutes, until light golden brown.

PORK BALLS ON NOODLES

1 pound ground pork

1 cup bread crumbs

1/4 to 1/3 cup milk

1 egg

1/4 cup chopped onion

1 tsp salt

1/4 tsp paprika

1 tsp lemon juice

1 Tbls butter or margarine

Sauce:

1 Tbls butter or margarine

1 Tbls flour

1/4 tsp dry mustard

1 1/2 cups milk

8 oz. noodles

To prepare pork balls, combine bread crumbs and milk; allow to soak a few minutes. Add ground pork, egg, onion, lemon juice, salt, and paprika. Shape into 18 to 24 balls. Roll in a bit of flour, then brown in melted butter in 10-inch skillet. Brown on all sides. Cover and cook slowly, about 18 minutes, until pork is cooked. Remove balls from skillet; keep warm.

Prepare sauce: Melt butter in skillet. Blend in flour and mustard. Add milk; cook until sauce is thickened, stirring constantly. Return pork balls to skillet; heat through. Cook noodles as package directs. Toss noodles with 2 Tbls butter. Serve pork balls over noodles. Makes 4 to 6 servings.

PORK COOKED IN ORANGE JUICE

(Central Mexico)

5 pounds rib-end loin (in two pieces, if necessary)

5 garlic cloves

Salt to taste

2 teaspoons dried Mexican oregano

12 peppercorns

3 oranges

Pierce meat all over with point of sharp knife. Crush garlic, together with salt, oregano, and peppercorns, and moisten with juice of 1 orange. Rub mixture into pork and set aside for one hour.

Preheat oven to 350 degrees. Place pork in heavy casserole into which it will just fit comfortably and moisten with juice of a second orange. Add orange skin to casserole, then cover and bake two hours.

Drain off all but about three tablespoons of the pan juices and reserve. Turn meat over and bake one hour, uncovered, basting from time to time.

Drain off pan juices again and reserve. Turn oven up to 400 degrees and brown top of meat, then turn it over and brown other side.

Meanwhile, skim reserved pan juices of most fat. Add pan juices and juice of third orange to casserole, place on stovetop and reduce quickly over high heat. Slice meat and serve with sauce.

Note: This is best served the same day. The next day, rather than reheating, serve the meat at room temperature, sliced.

POTATO SOUP

Peel and quarter and slice - 3 large potatoes and put in 4 Qt. Pot

add 1 med. onion cut up (1 stalk of celery but not necessary)

1 can of celery soup (a must)

1 -1/2 soup cans of water

salt & pepper to taste

1/4th stick of Butter (more if you wish)

Cover and simmer until potatoes are just about done add 1-1/2 soup cans of milk , stir and heat until potatoes are done . If you need more liquid add more milk; not water. Serve with tasty bread and Butter-

PUMPKIN LASAGNE

5 tablespoons unsalted butter

1 tablespoon olive oil

1 onion, coarsely chopped

1 cup dry white vermouth

3 cups 2-inch-cubed pumpkin, steamed until soft (see Note)

2 rounded tablespoons flour

2 cups milk

1 teaspoon freshly grated nutmeg

1 teaspoon salt

1 rounded teaspoon freshly ground white pepper

1 pound good-quality precooked lasagne noodles such as Barilla, DeCecco or

Dalverde

3/4 cup grated Parmesan cheese

10 to 12 fresh sage leaves

In a large, heavy-bottomed skillet, melt 1 tablespoon butter with olive oil over medium-high heat. Saute onion until translucent. Reduce heat and add vermouth and pumpkin. Smash pumpkin with a potato masher or back of a fork. Stir with a wooden spoon to combine with other ingredients. Keep at a low simmer.

Meanwhile, make a white sauce: In a medium non-reactive saucepan over medium heat, melt 2 tablespoons butter. Add flour and cook for 3 minutes, stirring continuously with wooden spoon. Add milk, nutmeg, salt and pepper. Stir continuously until mixture is slightly thicker than buttermilk. Add to pumpkin mixture. Stir to thoroughly combine. Remove from heat.

Preheat oven to 350 degrees. Use 1 tablespoon butter to butter an 11-by-7 1/2-by-2-inch baking dish, then cover bottom with sheets of precooked noodles. Spread about 1/2 inch of pumpkin mixture over noodles and sprinkle 1 tablespoon grated Parmesan over it. Repeat layering until all pumpkin mixture is used, ending with a layer of noodles. Sprinkle with remaining Parmesan. Scatter sage leaves over top. Dot with remaining tablespoon of butter. Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 15 minutes more, or until bubbly at the sides and golden on top. Serve immediately.

Note: Use Sugar Pie, Sweetie Pie or Baby Bear eating pumpkins for this recipe. You also can use Hubbard or butternut squash. If you have leftover pumpkin or squash, freeze the rest for future lasagne.

QUICKIE CHOCOLATE CANDY

1 bag semi-sweet chocolate chips (11 to 12 oz.)

1 bag miniature marshmallows (10 oz.)

1 1/2 c. chopped nuts, flaked coconut, Rice Krispies cereal, and/or any other chocolate

add-in you like (optional)

1/2 box powdered sugar (approx.)

Lay out 3 pieces of waxed paper about 18 inches long each. Sprinkle each piece of paper generously with powdered sugar. In large microwave-safe bowl, microwave chocolate chips 1 minute at a time, stirring after each minute, until completely melted. Quickly stir in marshmallows and nuts or add-in(s). Spoon 1/3 of mixture into a log shape on each piece of waxed paper, leaving at least 3 inches of paper free at each end for wrapping. Sprinkle each log with powdered sugar, roll up in paper, and chill for 2

hours or until ready to eat. Slice and serve.

RED CABBAGE AND CRANBERRIES

2 tablespoons corn oil

1 onion, thinly sliced

1 1/2 pounds red cabbage, cored and thinly shredded

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 rounded teaspoon freshly grated nutmeg

1 1/2 cups cranberries, picked over and rinsed

1 teaspoon freshly ground black pepper

Grated zest and juice of 1 lemon

1 teaspoon red wine vinegar

1 rounded tablespoon honey

1 teaspoon salt

In a large, heavy-bottomed non-reactive skillet over medium heat, heat corn oil and saute onion until translucent. Add cabbage and toss with a wooden spoon to combine. Add cloves, cinnamon, nutmeg, cranberries, pepper, zest and juice of lemon, vinegar, honey and salt. Toss again to combine.

Cook until cabbage wilts and cranberries pop, about 15 minutes. Taste for salt and add as desired. Serve warm or at room temperature.

RICE STUFF

(Vegetarian main dish or side dish to serve with fajitas. Bake some corn bread to have with it.)

1 1/2 cups long-grain converted rice, uncooked

16 oz can whole tomatoes

16 oz can Mexican style beans ( I like black beans but chili beans work well too)

3 cloves garlic, minced

1 large onion, finely chopped

2 tablespoons vegetable oil

1 cup cottage cheese

4 oz can chopped green chiles, drained

2 cups shredded monterey jack cheese

Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased crock-pot. (I spray the heck out of mine with Pam, including the underside of the lid) Cover and cook on low setting for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese.

This dish is really hearty, and makes anywhere from 4 to 8 servings

ROAST CHICKEN WITH OLIVE AND VANILLA SAUCE

1/2 cup kosher salt (or 1/4 cup regular salt), plus more to taste

1/4 cup sugar

1 (3-pound) chicken

1 head garlic, cut in half

5 sprigs thyme

4 tablespoons butter, divided use

2 tablespoons extra-virgin olive oil

Freshly ground black pepper

3 vanilla beans

1 cup pitted black olives, such as Kalamata or Nioise, finely chopped or pureed

1 teaspoon cumin

1 teaspoon cardamom

1 teaspoon coriander

1/2 cup any stock, or a little more

1 cup plain yogurt

1/2 cup mint leaves

Combine kosher salt and sugar in large container with 4 cups cold water and stir to dissolve. Add chicken and soak for 1 to 2 hours at room temperature (if weather is hot, refrigerate).

Preheat oven to 450 degrees. Drain chicken and pat dry. Put garlic, thyme and 2 tablespoons butter in chicken's cavity, season bird with salt and pepper, and truss it.

Combine remaining 2 tablespoons butter with oil in large ovenproof skillet or roasting pan and turn heat to medium-high. When butter melts, brown chicken on both sides, coloring one leg and half the breast at a time; move chicken occasionally to prevent sticking, and regulate heat so skin browns but does not burn -- it will take about 5 minutes per side. Split 1 vanilla bean; scrape out seeds and spread them on chicken's breast, and insert pod into cavity. Put chicken on its back and put pan in oven.

Roast 35-45 minutes, basting occasionally with pan juices, until bird is nicely browned and instant-read thermometer inserted into its thigh reads 155 degrees.

Meanwhile, to make olive sauce, combine olives, cumin, cardamom, coriander and stock in small saucepan. Split remaining 2 vanilla beans and add them; bring to boil, turn off heat and keep warm; if sauce becomes too thick, thin with a little more stock. Just before serving, season to taste.

To make yogurt sauce, combine yogurt and mint in blender; purée. Season with salt and pepper.

When chicken is done, remove from oven, let rest for a couple of minutes, and carve; serve with the two sauces.

ROASTED GILROY GARLIC

3 firm heads fresh garlic

1 or 2 French baguettes

1 1/2 sticks unsalted butter, room temperature

Preheat oven to 350 degrees. Rub any loose skin from garlic heads, but leave whole. Place garlic in small earthenware baking dish. Bake for 45 minutes, until soft when pierced with tip of sharp knife.

Halve heads, cutting them crosswise with a serrated knife. Serve by buttering slices of bread, then squeezing out warm or room temperature garlic on top.

ROMAN SPINACH WITH ORZO

10 ounces fresh spinach

1/4 cup water

2 tablespoons fat-free, low-salt chicken broth

2 medium garlic cloves, crushed

2 tablespoons raisins

2 teaspoons olive oil

1/2 cup orzo

Salt and freshly ground black pepper

Place a medium-size saucepan full of water on to boil for orzo. Place spinach in large saucepan, add water and cover. Cook on medium 5 minutes, tossing once or twice. Remove and drain. Heat chicken broth in same pan and add garlic and raisins. Stir for about 30 seconds. Return spinach to pan. Add 2 teaspoons olive oil and toss about 2 minutes. Meanwhile add orzo to boiling water and boil 9 to 10 minutes. Drain and toss with spinach. Add salt and pepper to taste.

SAN FRANCISCO STIR-FRY

2 cups broccoli flowerets

1 cup carrot slices

1/2 pound snow pea pods, fresh

1/4 cup butter or margarine

3/4 pound Velveeta -- cubed

1/4 cup milk

4 ounces linguine -- cooked and drained

1-1/2 teaspoons dried tarragon -- crushed

In large skillet, stir-fry vegetables in butter until crisp-tender. Add Velveeta and milk; stir over medium heat until Velveeta is melted. Add remaining ingredients; toss lightly.

SANTA FE CRANBERRY RELISH

1 bag cranberries

1 jalapeno, seeded and de-veined

l green onion

1 tsp dried cilantro

1/4 tsp. cumin

3/4 cup sugar

Put all ingredients in food processor and process to a coarse grind. Let set overnight for flavors to blend. (Better on day two!) (Wonderful as a substitute for traditional cranberry relish -- great with turkey, chicken, ham, or beef! A fresh, zingy salsa to be served with Mexican food . . .

SASSY STRAWBERRY JAM CAKES

1 cup margarine

1 cup sugar

3 egg yolks

2 cups flour

1 cup chopped nuts

1/2 cup strawberry preserves

Beat margarine and sugar until light and fluffy. Blend in egg yolks. Add flour and nuts; mix well. Spread half of dough onto bottom of greased 9-inch square baking pan; top with preserves, then with remaining dough mixture. Bake at 325 degrees F. 1 hour or until lightly browned. Cool; cut into squares. Yield: 18 servings.

SAVORY WINE CRACKERS

10 ounces Saint-Andre triple-creme cheese, room temperature and trimmed of rind

1/2 cup (1 stick) unsalted butter, softened

1 clove garlic, pressed

1 cup all-purpose flour

1 cup whole wheat pastry flour

1/4 teaspoon salt

Combine the cheese, butter and garlic in bowl of food processor. Pulse until creamy. Add flours and salt, processing until mixture just forms ball; it will look like pie dough. Divide in half. Form each half into a 2 1/2-inch diameter cylinder and wrap in plastic. Refrigerate 4 hours to overnight. Can be made 3 days ahead and kept refrigerated.

Preheat the oven to 350 degrees. Line large baking sheet with parchment. With sharp knife, slice each cylinder into 1/4-inch thick slices and place on baking sheet 1 inch apart. Prick top of each cracker twice with tines of a fork, forming an X design. Bake in center of oven 15 to 20 minutes, until golden around edges (tops will stay pale). Remove from baking sheet with metal spatula and cool on rack. Store in an airtight container.

SHEPHERDS SUPPER

A simple meal for dairymen and herdsmen in the Alps

320 grams (11 oz.) stale bread

4 dl (13 oz.) milk

200 grams (7 oz) raw bacon

1 tbs butter

4 eggs

1/2 tsp salt

Pepper

1 bunch parsley

Cut the bread into small pieces, pour 3 dl milk over it and leave to stand for 10 minutes.

Finely dice the bacon and brown it in the heated butter. Add the dried out bread pieces and sear, turning from time to time. Beat the rest of the milk together with the eggs and season with salt and pepper. Finely chop the parsley and mix it in. Pour the egg mixture over the bread and allow to dry out, turning frequently. Dish out the meal on a plate and serve with salad.

SOUR CREAM DROP COOKIES

1/4 cup unsalted butter -- softened

1 1/2 cups sugar

2 eggs -- beaten

1 teaspoon lemon extract

2 1/2 cups sifted flour

1 teaspoon baking soda

1/2 teaspoon nutmeg

1 cup sour cream

Preheat oven to 375 degrees. Lightly grease cookie sheets. In a large mixing bowl, cream together the butter and sugar. Beat in the eggs. Continue beating until the batter is very light. Add the lemon extract and mix well. Sift the flour with the baking soda. Mix the nutmeg into the sour cream. Add the flour mixture to the batter, 1 cup at a time, alternating with the sour cream. Mix well. Drop by rounded teaspoonfuls onto the cookie sheets, about 2" apart. Bake for 12-15 min. or until the cookies have browned around the edges. Remove from the oven. After the cookies have cooled for 2-3 min.,

but are still warm to the touch, use a spatula to transfer them to a wire rack to cool completely.

SOUR CREAM ORANGE ROLLS

1 package active dry yeast (about 3 teaspoons)

1/2 cup warm water

1 3/4 cup sugar

1 cup sour cream

2 eggs

3 1/2 cups flour

1 cup melted butter

1 /2 teaspoon salt

1 orange

Stir yeast into warm water. Add 1/2 cup sugar, 1/2 cup sour cream, eggs, 6 tablespoons melted butter, salt and approximately 2 cups flour. Beat well. Gradually add enough more flour to make a soft dough that may be kneaded. Knead until smooth and elastic. Place dough in greased clean bowl, cover, and allow to rise until double in bulk. Knead dough to remove excess air. Divide into 2 parts. On a lightly oiled surface roll each part into a 12 inch circle. Brush each circle with 1 tablespoon butter. Combine 1/2 cup sugar with grated rind from 1 orange. Sprinkle orange sugar on dough circles. Cut each circle into 12 wedges. Starting at the wide end of each circle roll each wedge into crescent roll. Place on greased baking sheet and allow to rise 10-15 minutes. Bake at 350 degrees for 20 minutes or until golden brown. Prepare glaze while rolls are baking. Pour glaze over rolls after removing from oven.

Glaze:

Combine 1/2 cup butter with 3/4 cup sugar, 1/2 cup sour cream and 2 tablespoons orange juice in sauce pan. Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes. Pour glaze over roll immediately after removing rolls from oven."

SOUTH TEXAS NACHOS

2 cups water

1/2 pound shrimp -- medium, unpeeled

4 ounces diced green chiles -- drained

2 ounces olives -- pitted, sliced, drained

6 ounces shredded Cheddar cheese

1/2 cup sliced green onions

1/2 cup mayonnaise

8 dozen round tortilla chips (individual)

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Peel and devein shrimp; coarsely chop. Combine shrimp and next 5 ingredients.

Place tortilla chips on baking sheets; top each with 1-1/2 teaspoons shrimp mixture. Bake at 350 degrees F. for 5 minutes or until cheese melts. Yield: about 16 servings.

SPICY ROASTED SQUASH

1 medium/large butternut squash (2 to 3 pounds)

2 teaspoons coriander seeds

2 teaspoons dried oregano

1/2 teaspoon fennel seeds

2 small dried red chiles (or to taste)

1 teaspoon salt

1 teaspoon freshly ground pepper

1 clove garlic

1 tablespoon olive oil

Preheat oven to 400 degrees. Wash squash, then cut it in half with a large, sharp knife (cut thin slice off one side and roll the squash on to the cut edge to make this safer and easier). With a large spoon, remove seeds from squash (try roasting these with a little touch of oil and some sea salt and have them with drinks, like peanuts). Cut squash lengthwise into quarters and then cut quarters in half -- you should have approximately 1-inch thick, boat-shaped wedges of squash. Put them in a bowl.

Put all dried herbs and spices in a mortar and pestle and pound them up with the salt and pepper to make a fine powder. Once you've done this, add garlic clove and pound it into spices. Scrape out contents into the bowl and add oil. Toss squash thoroughly in herb and spice mixture, making sure all pieces are well coated.

Place squash pieces in a line, skin side down, on baking tray. Roast 30 minutes, or until tender. The spicy flavor will cook into the squash, and it will crisp slightly. Use as a side dish to any type of roast.

SUGAR COOKIES

1 pkg. cream cheese (3oz.)

1 c. sugar

1 c. butter

2 tsp. orange juice

3 1/2 c. flour

1 egg

1 tsp. Cream of Tarter

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

Mix together and chill the dough for at least 2 hours. Bake at 375 degrees

for 7-10 minutes.

SUNSHINE CROCK POT DRUMSTICKS

12 chicken drumsticks, skinned

1 can frozen orange juice concentrate, thawed,

2 to 3 tablespoons honey

2 tablespoons quick-cooking tapioca

1 fresh mild green chili or jalapeno pepper, seeded, thinly sliced

1/4 teaspoon salt

1 teaspoon dried onion flakes

8 oz can drained mandarin oranges (optional)

Adjust the flavors to your personal taste: use the higher range of orange juice, honey and jalapeno for extra orange flavor, spice, or sweetness, depending on your preference.

Place chicken in crock pot. In small bowl, combine orange juice concentrate, honey, tapioca, chili or jalapeno pepper, salt, and onion flakes. Pour over chicken. Cover and cook on LOW about 5 hours or until tender. Spoon sauce over chicken.

Makes 12 drumsticks.

TURKEY SHEPHERDS PIE

1/4 cup olive oil

1 red onion, finely diced

2 cloves garlic, minced

1 teaspoon minced hot pepper, such as Thai, cayenne or jalapeño

1 pound assorted mushrooms, such as cremini, portobello and shiitake, thinly sliced

1/2 cup finely diced red bell pepper

1/2 cup heavy cream

1/2 cup chicken broth

3 cups diced cooked turkey

1 teaspoon salt, or to taste

1/2 cup chopped fresh cilantro leaves

3 pounds sweet potatoes, cooked in their skins

4 tablespoons butter, melted

Grated zest and juice of 1 lime

1 teaspoon salt

In a large skillet over medium heat, heat olive oil and saute onion, garlic and hot pepper until onion is translucent. Increase heat and add mushrooms and bell pepper. Cook until mushrooms have absorbed pan juices and are tender, 10 to 15 minutes. Shake pan from time to time to prevent sticking. Reduce heat and add cream, broth and turkey. Stir to combine and add salt. Remove from heat, add cilantro, and set aside.

Peel cooked sweet potatoes and put pulp in a bowl. Add melted butter, lime zest and juice, and salt, and mash together. Beat with a wooden spoon until light and fluffy.

Preheat oven to 375 degrees. Put turkey mixture in a 9-or 10-inch quiche or pie pan. Completely cover top of turkey with sweet potatoes, formed into attractive peaks. Bake until potatoes are browned, 30 to 40 minutes. Serve hot.

TURKEY WITH COCONUT SAUCE

1 cup chopped mushrooms

1 cup chopped onion

3 tablespoons butter

2 heads of garlic, separated into peeled cloves

1 tablespoon Spanish extra-virgin olive oil

1 (14 ounce) package traditional stuffing mix

1 (14 pound) turkey, one with a pop-up thermometer

3 tablespoons adobo, or to taste (available in Hispanic food section of supermarket)

2 tablespoons dried oregano

2 tablespoons dried basil

2 tablespoons paprika

1 cup beer (preferably Corona)

1/3 cup pine nuts

1/3 cup chopped walnuts

1/3 cup shelled sunflower seeds

1 15 ounce can Coco Lopez (cream of coconut)

2 cups turkey gravy, homemade or 2 10 1/2 ounce cans turkey gravy

To make stuffing, saute mushrooms, and onions in 1 tablespoon butter over medium heat in frying pan. Prepare stuffing mix according to package directions (You might need more butter). Mix mushrooms and onions with stuffing, set aside. After thoroughly rinsing the turkey and patting it dry, use a small sharp knife to make several 1 inch incisions, about 3 inches apart, all around the turkey, with garlic press or food processor, chop garlic and mix with remainder of the butter and olive oil. Put garlic butter into a small plastic bag, snip off a corner, and use to squeeze the mixture into the

incisions, to any leftover garlic butter add adobo, oregano, basil and paprika to taste. Rub this mixture over inside and outside of turkey, fill cavity with the stuffing. Place the turkey on a baking tray, sprinkle top with paprika, cover with foil and bake at 375 degrees, after 2 hours, lift the foil and pour the beer over the turkey, when the pop-up thermometer is about halfway up, remove the foil and continue roasting, a total of about 5 hours. In a toaster oven or on another shelf of the oven, roast the pine nuts, walnuts and sunflower seeds about 2 to 3 minutes, remove and mix with the Coco Lopez, heat in saucepan over medium heat. Cut up turkey, drizzle gravy atop, and serve with coconut sauce on the side. Makes about 12 servings.

TWINKIE CAKE

1 yellow cake mix baked as directed on package. Cool and slice

lengthwise forming 2 layers.

Bring to a boil 1 cup milk and 5 Tablespoons flour. Stir constantly;

cool.

Cream 1 cup sugar, 1/2 c. margarine, 1/2 c. shortening, 1/2 tsp. salt, and 1 tsp. vanilla. When fluffy, add cooled flour/milk mixture & beat until fluffy. Spread mixture on bottom layer of cake and top with the other half of cake. Refrigerate 2 days before cutting into small Twinkies. "Twinkies" can be wrapped and frozen otherwise store in refrigerator.

WHITE HOT CHOCOLATE

3 cups half-and-half cream, divided

2/3 cup vanilla baking chips

1 cinnamon stick (3 inches)

1/8 tsp ground nutmeg

1 tsp vanilla extract

1/4 tsp almond extract

Ground cinnamon optional

In a saucepan, combine 1/4 cup cream, vanilla chips, cinnamon stick and nutmeg. Stir over low heat until chips are melted; discard cinnamon. Add remaining cream; stir until heated through. Remove from the heat, add extracts. Sprinkle each serving with ground cinnamon if desired. 4 servings.

YOGURT CHICKEN WITH BLACKENED ONIONS

8 chicken thighs -- (about 2-1/2 lbs)

1-1/2 cups plain yogurt

1 cup onions -- chopped into 1/8-inch dice

Remove any excess fat from the chicken. Put the chicken in a medium nonmetallic bowl with the yogurt and diced onions. Add 1/2 teaspoon salt and mix well. Cover and refrigerate overnight.

Preheat oven to 350 degrees F. Place the chicken pieces in a metal baking pan, making sure the pieces are separated and well covered with yogurt and onions. Bake for 40 minutes. Then broil the chicken, with the pan set at the greatest distance from heat, until onions are somewhat blackened. Be careful not to let them burn completely. This will take 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt. Yield: 4 servings.

YULE LOG

4 cups Rice Krispies cereal

1/2 cup Peanut Butter

3/4 cup Light Corn Syrup

1/2 cup Butter or Margarine

1 dash Salt

1 teaspoon Vanilla

12 ounces Chocolate Chips -- melted

In a large saucepan, combine butter, corn syrup and peanut butter, and cook over medium heat until butter is melted and ingredients are mixed well. Remove from heat, and add salt and vanilla. Mix well, then add rice krispies cereal to mixture and stir until all cereal is coated with mixture. Pour warm mixture into a wax paper lined 9 x 13 inch pan, and spread, then lightly pack with buttered hands, to form a flattened crust. Spread melted chocolate chips onto top of crust. You will need to work quickly to roll

your yule logs. First, using a sharp knife, cut the crust down the center forming two separate squares of crust. Next, working from the center-out, roll the logs jelly roll style, toward the outer ends of the pan, making two separate yule logs. Tightly wrap logs for slicing later, or slice immediately, and place slices into a sealed container to retain softness.