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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).

CONTENTS DISK 76

ALMOND AND FENNEL SEED DRINK 03

ANGEL BISCUITS 03

ANGEL FOOD DOUGHNUTS 03

APRICOT COFFEECAKE 04

BABA GHANOUJ 04

BAKED EGGS 04

BANANA BLUEBERRY BREAD 05

BANANA PUDDING 05

BASIC FREE DRESSING 06

BEET BREAD 06

BEST BANANA BREAD 07

BIRDS CRAB CAKES 07

BLACKBERRY MUFFINS 07

BONANZA BREAD or MUFFINS 08

BRAN MUFFINS 08

CARROT RAISIN BREAD 09

CHERRY FLUFF 09

CINNAMON ROLLS 10

CROCKED CRANBERRY APPLES 10

DARK MUFFINS 10

DATE BREAD 11

DIABETES INFORMATION 11

EGGNOG ALMOND TEA LOAF 12

EGGNOG INFORMATION 13

FRY BREAD 13

GINGER MAN COOKIES 14

GINGER SNAPS 14

GLAZED POPCORN 15

GREAT HOMEMADE BREAD 15

HAWAIIAN POT ROAST 16

HOLIDAY CHEESEBALL 17

HOLIDAY EGGNOG COOKIES 17

HOMEMADE EGGNOG 17

HOT VIRGINIA DIP 18

INDIAN FRY BREAD 18

INDIAN FRY BREAD AND BEANS 19

JOHNNY CAKE 19

LEMON POPPY SEED BREAD 20

NATIVE AMERICAN FRY BREAD 20

NORTH INDIAN LUCKNOWY DUM KEBABS 21

ORANGE MARMALADE PECAN MUFFINS 22

OVERNIGHT BUNS 22

PAKISTANI SHAMI KEBABS 23

PALESTINIAN KOFTA KEBABS 24

PIE CRUSTS 24

POPPY SEED BREAD 25

RED VELVET CAKE and WHITE VELVET ICING 26

SAVORY CHEESE MUFFINS 27

SKAARUPS EGGNOG FUDGE 27

SLOW COOKER CHILI 28

SNOWFLAKE PRETZEL TREATS 28

SOLO BREAD 28

SPICED CRANBERRY ORANGE MOLD 29

SPIRITED EGGNOG CAKE 29

STUFFED BELL PEPPERS 30

SUGAR FREE APPLE PIE 30

SUGAR FREE APRICOT PIE 31

SUGAR FREE BLUEBERRY PIE 31

SUGAR FREE CHERRY PIE 32

SUGAR FREE PEACH PIE 33

SUGAR FREE STRAWBERRY PIE 33

SUPER QUICK ORANGE APRICOT BREAD 34

VEAL FRANCESE 34

VEAL SCALOPPINE 35

VEAL MARSALA 36

VEGETABLE KABOBS 36

VEGGIE DUNK 36

WHISKEY FRANKS 37

WHOLE WHEAT RAISIN BREAD 37

ALMOND AND FENNEL SEED DRINK

1/2 cup almonds

1/4 cup fennel seeds (saunf )

4 cups milk (whole, low-fat or non-fat)

5 tablespoons sugar

1 cup ice

1 teaspoon ground or grated pistachios (optional)

Soak almonds in warm water 3-4 hours. In a separate container, soak fennel seeds in 1/2 cup water. In blender, blend fennel seeds and water; strain, reserving liquid but discarding seeds. Strain almonds, then peel them.

Clean blender, then add fennel water and almonds; blend to smooth paste. Add milk, sugar and ice; blend on high. Pour into tall glasses and top with pistachios, if desired.

ANGEL BISCUITS

5 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon baking powder

3 tablespoons sugar

3/4 cup shortening

1 package yeast

1/2 cup warm water

2 cups buttermilk

Mix dry ingredients together in a large bowl. Cut in shortening. Dissolve yeast in warm water, then add to buttermilk. Stir liquid into flour mixture until well moistened. Roll dough on a floured surface to 1/2-inch thick. Cut with 2- or 3-inch cookie cutter. Place on an 11x15-inch sheet. Cover and let double in size. Makes a large batch. Bake 12 minutes at 400°. Dough will keep for several days in the refrigerator, covered. These are an unusually light and fluffy biscuit.

ANGEL FOOD DOUGHNUTS

3/4 cup sour cream

1/4 cup milk

1 cup sugar

3 eggs

1 teaspoon vanilla

4 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

Combine cream and milk; beat until foamy. Gradually add sugar and eggs, beating until sugar is dissolved. Stir in vanilla and sifted dry ingredients. Chill for 1 hour. Roll 1/2-inch thick. Cut out doughnuts. Fry in deep hot fat (365°) until brown. Drain. Makes about 2-1/2 dozen.

APRICOT COFFEECAKE

Although not a "scratch" recipe, this is a quick, easy, delicious coffeecake.

1 package white or yellow cake mix

3 eggs

21-ounce can apricot pie filling

1/3 cup brown sugar

1 teaspoon cinnamon

1 cups pecans or walnuts, chopped fine

Combine cake mix, eggs and pie filling until well blended. Spread in 9 x 13-in. greased pan. Combine brown sugar, cinnamon and nuts; sprinkle over top. Bake at 350° for 45 minutes or until done.

BABA GHANOUJ

(Make this the day before so you have chilling time and let the flavors mix well)

1 md Eggplant

1 cl Garlic -- minced

1 tb Tahini

1/8 ts Cumin, ground

Preheat the oven to 375 degrees F. Slice eggplant into rounds. Bake on foil lined, cooking sprayed cookie sheet until tender. Cool and peel the slices, then puree in a blender or food processor along with the rest of the ingredients. Chill and serve with vegetables. Note: Tahini is sesame paste, made from ground sesame seeds like peanut

butter. Available in health food stores.

BAKED EGGS

2 eggs,

1/2 cup milk,

1/2 cup flour,

pinch of salt,

1/2 stick Butter

frozen strawberries

confectionary sugar.

Melt butter in a pie tin on top of stove. Set aside. Beat eggs milk flour and salt together. Pour in pie tin. Bake at 425 degree oven for 10 minutes. Remove from oven. Cut into pie shape. Set on serving plates. Cover with Thawed strawberries and Confectionary sugar. Serve. Note: You can also pour a little amaretto over eggs before adding strawberries and confectionary sugar.

BANANA BLUEBERRY BREAD

3 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1-1/2 cups rolled oats

4 eggs

1/2 cup honey

2 cups bananas

2/3 cup oil

2 cups blueberries

Combine dry ingredients. Stir in oats. Blend honey, oil, eggs, and bananas in blender. Add to dry ingredients, stirring until just mixed. Stir in blueberries. Pour into 2 greased loaf pans. Bake at 350° for 60 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Refrigerate cooled bread before slicing.

BANANA PUDDING

3/4 cup granulated sugar, divided use

1/3 cup all-purpose flour

Dash of salt

4 eggs, separated, at room temperature

2 cups milk

1/2 teaspoon vanilla extract

35 to 50 vanilla wafers (reserve 10-15 for garnish)

6 to 8 medium ripe bananas, sliced (reserve 1 sliced banana for garnish)

Combine 1/2 cup of the sugar, flour and salt in top of a double boiler. Stir in 4 egg yolks and milk, blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat, add vanilla extract.

Spread small amount of custard on bottom of 11/2-quart casserole dish, cover with layer of vanilla wafers. Top with layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer in same order until you have three layers with custard on top.

Beat egg whites until stiff but not dry. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of custard, spreading to cover the surface and sealing well to edges. Garnish with remaining vanilla wafers and banana slices upright around the edge of dish. Bake at 425 degrees for 5 minutes or until delicately browned. Chill and serve.

BASIC FREE DRESSING

1/2 c Vinegar, cider or wine

1/2 c -water

1/2 ts Mustard -- dry

1/2 ts Pepper

1 t Celery seed

1 t Dill seed

Mix all ingredients together thoroughly.

BEET BREAD

3-oz. unsweetened chocolate

1 cup cooking oil

13/4 cups sugar

3 large eggs

2 cups pureed beets

1 teaspoon vanilla

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

Melt chocolate with 1/4 cup oil. Cool slightly. Beat sugar and eggs with mixer until light and fluffy. Slowly beat in remaining 3/4 cup oil, beets, chocolate and vanilla. Sift together flour, baking soda and salt. Slowly add to batter, stirring well. Spoon into greased and floured 12-cup bundt pan. Bake at 375° for 1 hour. Cool 15 minutes in pan.

BEST BANANA BREAD

3-1/2 cups sifted flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon soda

2 cups mashed, ripe bananas (4 to 6)

2 tablespoons lemon juice

3/4 cup shortening

1-1/2 cups sugar

3 eggs

3/4 cup milk

Nuts

Mix all ingredients. Bake at 350° for 1 hour.

BIRD'S CRAB CAKES

1 egg

2 tablespoons mayonnaise

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

1/4 teaspoon Tabasco

1/2 teaspoon salt

1/2 teaspoon pepper

1 pound fresh crabmeat, cleaned and drained

3 tablespoons parsley, finely chopped

11/2 tablespoons bread crumbs

Vegetable oil for frying

1 lemon cut into wedges

Tartar sauce, optional

Beat egg lightly with a whisk. Add mayonnaise, mustard, cayenne, Tabasco, salt and pepper until mixture is smooth. Add crabmeat, parsley and bread crumbs, toss with fork.

Divide mixture into 8 equal portions about 2 to 21/2 inches in diameter. Wrap in wax paper and chill for 30 minutes. Deep fry crab cakes, 4 at a time, until golden brown. Drain on paper towels and serve with lemon wedges and tartar sauce, if desired.

BLACKBERRY MUFFINS

2 cups flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1/2 cup sugar

1/2 teaspoon salt

1 egg

1 cup milk

1/2 cup oil

1 or 1 1/2 cup blackberries

Mix ingredients together. Bake at 400° for 18 to 20 minutes in greased muffin tins.

BONANZA BREAD or MUFFINS

2 cups whole wheat flour or white flour

1/2 teaspoon salt

1 teaspoon baking powder

2/3 cup non-fat dry milk powder (either instant or non-instant)

1/3 cup wheat germ

1/2 cup honey

3/4 cup chopped nuts

1/2 cup raisins

1/3 cup dried apricots, chopped (optional)

3 eggs

1/2 cup corn oil

1/4 cup molasses

1/2 cup orange juice

2 bananas, apples or carrots, chopped or shredded (or use one of each for extra flavor)

Combine dry ingredients in a large bowl and mix thoroughly; stir in the honey. Then add the eggs, oil and molasses and blend well. Blend mashed bananas, chopped apples, and/or shredded carrots with orange juice. (If you have a blender; can blend all together on chop cycle.) Add this mixture to the rest of the batter. Pour batter into 2 well greased loaf pans. Bake at 350° degrees about one hour, or until knife comes out clean. If muffins, bake at 350° for 20 minutes. Makes 2 loaves or 2 dozen muffins. NOTE: Raisins, chopped nuts and dried apricots are optional.

BRAN MUFFINS

1 - 15-ounce box of raisin bran cereal

5 cups flour

3 cups sugar

5 teaspoons baking powder

2 teaspoons salt

4 eggs

1 cup oil

1 quart buttermilk

1 cup chopped nuts

Mix dry ingredients with nuts. Beat egg, add milk and oil. Add liquid ingredients to dry ingredients. Fill muffin cups 1/2 full. Bake at 400° for 15-20 minutes. Batter will keep in an air tight container in refrigerator for up to six weeks.

CARROT RAISIN BREAD

From Mimi's Cafe

It's dark, moist and delicious. And it comes in a bread basket to your table at this French-themed west coast casual restaurant. Now the tastiest carrot bread ever can be yours to create at home with a couple of grated carrots, molasses, raisins and chopped walnuts. You'll be baking this one in the oven for at least an hour. That should be enough time to warm up the house and send amazing smells wafting through every room. Line the carpet with newspaper to catch the family drool.

From Top Secret Recipes:

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable oil

1 cup plus 2 tablespoons granulated sugar

3 eggs

1/4 cup molasses

1/2 teaspoon vanilla extract

1 cup shredded carrot

1 cup raisins

3/4 cup chopped walnuts

Dark, moist carrot bread is a Mimi's Cafe specialty. Now it's yours.

1. 1. Preheat oven to 350 degrees.

2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.

3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.

4. Pour flour mixture into the other ingredients and stir until combined.

5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done. (http://www.topsecretrecipes.com)

Makes 2 loaves.

CHERRY FLUFF

1-16 oz can cherry pie filling,,( strawberry is good too...)

8 oz whipped topping, thawed

1-12 oz can eagle brand milk.... not evaporated..

8 oz crushed pineapple

1 cup nuts.... optional, but good..

fold all together,, put into serving dish and let chill...

CINNAMON ROLLS

1/2 cup milk

1/2 cup sugar

1-1/2 teaspoons salt

1/4 cups shortening

2 packages dry yeast

1/2 cup warm water

Sprinkle of sugar

2 eggs, beaten

5 cups flour, sifted

Mix the yeast, warm water and sprinkle of sugar in a bowl. Let set until foamy. Mix with other ingredients. Knead a little. Let rise until double in size. Then roll out in two sheets. Spread with melted butter, brown sugar and cinnamon. Roll up and slice. Put on cookie sheets. Cover and let rise. Bake at 350°. Frost.

CROCKED CRANBERRY APPLES

5 medium baking apples

1/3 cup fresh or frozen cranberries, chopped

1/4 cup packed light brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons chopped walnuts

Whipped or sour cream (optional)

Peel each apple about a fourth of the way down; remove core and seeds. In a small bowl, combine cranberries, sugar, cinnamon, nutmeg, and walnuts. Spoon cranberry mixture into center of each apple. Place in a 4-quart or larger slow cooker. Cover and cook on LOW 4 to 5 hours or until apples are tender. Serve warm, top with whipped or sour cream, if desired.

DARK MUFFINS

1/2 cup sugar

3/4 cup shortening

2 eggs

1 tablespoon molasses (optional)

1 cup milk

1 cup buttermilk

2-1/3 cups whole wheat or graham flour

1-1/3 cups white flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

Raisins (optional)

Cream sugar and shortening. Add eggs and beat well. Dissolve soda in buttermilk. Add molasses and all of the milk. Quickly add the flours, salt and baking powder. Mix in raisins. Bake at 350° for 25 to 30 minutes. Makes

18 muffins.

DATE BREAD

1 cup cut-up dates

1-1/2 cups boiling water

1 tablespoon baking soda

1 teaspoon vanilla

4 tablespoons melted butter

3-3/4 cups flour

1 teaspoon salt

2 eggs, beaten lightly

1-1/2 cups sugar

Put dates in water. Let stand and add soda. Let stand some more. Mix flour and salt. Beat eggs until light. Add sugar slowly, vanilla and butter. Add date mixture and flour. Put into 2 greased bread loaf pans. Bake at 325° for 1 hour.

DIABETES INFORMATION

From RF4RP 12 15 2000

Portion control is the trick with diabetes. You might consider serving plates already filled or buffet style if your father will take small portions. Skip the dressing, sweet potatoes and rolls unless someone absolutely can't live without them. If you make dressing, use a boxed mix and substitute broth for butter and double the amount of celery and onion and other vegetables that you add precooked in broth. Serve at least 2 legal vegetables for your father. Cut small slices of turkey.

1. Cook a small turkey, un-stuffed but with a small, whole onion in the body cavity (gives it a good flavor).

2. Make Skinny Mashed Potatoes - recipe is on the Swanson's Broth can but basically you dice potatoes small, barely cover with broth, simmer until tender, drain, reserving broth and mash potatoes, adding broth as needed for liquid.

3. Lightly steam broccoli or whole green beans until crisp tender or other free or close to free vegetables. Serve 2 vegetables. Vegetables can be LIGHTLY sprinkled with toasted sesame seeds (1/2 tablespoon over the top of the whole bowl).

4. Serve large green salad with dressing added individually. We do a big bowl of mixed greens then have the following on the side in small bowls to add as desired - cherry tomatoes, green onions, alfalfa sprouts, sliced or flower cut radishes, cucumber slices, pickled string beets (check the sugar content, it varies), finely sliced raw broccoli or cauliflower or broccoli, grated low fat cheese or anything else your family likes in salad but skip the olives.

5. Gravy - totally de-fat the liquid cooked out of the turkey. Cook the giblets from the turkey until tender adding the liver the last 10 minutes, de-fat the broth and reduce by half at least. Use the turkey liquid and the broth from cooking the giblets. Thicken slightly with cornstarch mixed with cold broth, stirring until broth thickens and clears.

6. Serve a clear soup as a first course topped with chives or minced green onion tops and a small dab of nonfat sour cream.

7. Hit the RF4RP archives for Thursdays for a diabetic recipe for dessert or buy a dessert from a bakery that specializes in low fat/low sugar desserts. Or serve a fruit salad made with kiwi, oranges, and frozen mixed berries. Top with a dab of low calorie or fat free/sugar free whipped toping.

8. Appetizers are the hardest so I am including a couple of recipes (which see).

9. If you can't find a sugar free cranberry sauce (and if your family likes cranberry sauce), make it at home a day or 2 before. Making it ahead gives the flavors time to meld and you time to adjust the sweetness. Grind 1 bag of fresh or frozen cranberries or chop finely. Grind 1 whole well scrubbed naval orange and 1 peeled naval orange. This will basically be very sour. Add artificial sweetener and refrigerate for several hours. Then taste again. Adjust sweetener.

EGGNOG ALMOND TEA LOAF

1 cup chopped blanched almonds (see note)

21/2 cups flour

3/4 cup sugar

31/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon lemon peel

1 large egg

3 tablespoons vegetable oil

11/4 cup eggnog

(Note: To blanch almonds, drop them into boiling water briefly, then drop into cold water to loosen and remove skins. Spread blanched almonds in a shallow baking pan and toast in a 350 degree oven for 8 minutes or until golden, stirring occasionally.)

Stir together flour, sugar, baking powder, salt, nutmeg, lemon peel and chopped blanched almonds.

In another bowl, lightly beat egg, add oil, then eggnog. Mix two mixtures together until well blended. Pour into greased and floured loaf pan.

In 5-inch-by-9-inch pan, bake 1 hour in a 350 degree oven. Or, in three 31/2-inch-by-5-inch pans, bake 40 minutes in a 350 degree oven. Let cool in pan on rack for 10 minutes, then turn out onto rack and let cool completely.

EGGNOG INFORMATION

Here's to homemade holiday eggnog

By NANCY FELDMAN

THE MODESTO BEE

(Published: Wednesday, December 13, 2000)

You may want to update your family's favorite eggnog recipe to avoid risking food-borne illness over the holidays.

We now know that even the refrigerated grade-A eggs with clean, uncracked shells can be contaminated with salmonella enteritis bacteria. Scientists strongly suspect that bacteria can be transmitted from infected laying hens directly into the interior of eggs before the shells are formed.

But it's my grandmother's recipe! Take heart; cooking eggs thoroughly kills the salmonella bacteria. There are two ways to make Grandma's recipe safe:

Cook or microwave the eggs to 160 degrees Fahrenheit or until the mixture thickens enough to coat a spoon. Refrigerate immediately. If you have made large amounts of eggnog, divide it into several shallow containers so it will cool quickly.

Replace the raw eggs in grandma's recipe with egg substitute (which are also pasteurized and need no cooking) to be safe.

What about the eggnog sold in your grocery store? It is made with pasteurized eggs and requires no cooking.

FRY BREAD

4 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons powdered milk

11/2 cups warm water

Put flour into a bowl. Add baking powder and salt. Add powdered milk. Mix all together. Pour water into bowl and mix with hands until soft. take a ball of soft dough. Pat back and forth and pull until flat and round. Melt 1 cup lard in pan. Put dough into hot fat; turn until brown on both sides.

GINGER MAN COOKIES

From Pepperidge Farm

When cloning cookies for the holidays, why not clone the best? Pepperidge Farm's Ginger Man cookies bring a sweet gingery crunch to the seasonal festivities. And so will your version no matter what shape they take.

From Top Secret Recipes:

1 cup packed dark brown sugar

3/4 cup granulated sugar

1/2 cup shortening

1/4 cup molasses

2 eggs

1/2 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

red sugar crystals (cake decorating decors)

Cut your cookies into any crazy shape you want (these are mentally deranged snowmen), then sprinkle on the red sugar crystals.

1. Preheat oven to 300 degrees.

2. Cream together the sugars, shortening, molasses, eggs, and vanilla in a large bowl. Beat with an electric mixer until smooth.

3. In another large bowl, combine flour, baking soda, baking powder, ginger, salt, cinnamon, and cloves.

4. Add the dry mixture to the wet mixture, stirring while you add it.

5. Roll a portion of the dough out on a heavily floured surface. Roll to under 1/4-inch thick. Cut the cookies using a man-shaped cookie cutter, or any other cookie cutter shape you've got in the bottom drawer.

6. Place cookies on an oiled cookie sheet and bake for 15 to 18 minutes. Bake only one cookie sheet of cookies at a time. (http://www.topsecretrecipes.com)

Makes around 3 dozen cookies.

GINGER SNAPS

3/4 C softened butter

1/2 C oil

2 eggs

1/2 C molasses

2 C brown sugar

1 C white sugar

4 C flour

2 t baking soda

2 t cinnamon

2 t ground cloves (I never have this)

2 t ground ginger

1/2 t salt (I never add this)

mix together, form into balls, place on ungreased baking sheets and bake 12-15 min at 350* (Baking time varies a lot depending on the size and how soft or crunchy you want the cookies. You can chill the dough if you want it firmer to roll.

GLAZED POPCORN

8 cups popped popcorn

1 cup salted peanuts or cashews

1/4 cup butter or margarine

3 tablespoons light corn syrup

1/2 cup packed light brown sugar or granulated sugar

1 package (4-serving size) of gelatin, any flavor

Heat oven to 300 degrees. Line a 15-by-10-by-10-inch pan with foil or waxed paper. Place popcorn and nuts in a large bowl.

Heat butter and syrup in a small saucepan over low heat. Stir in sugar and gelatin; bring to boil over medium heat. Reduce heat to low and gently simmer for 5 minutes. Immediately pour syrup over popcorn, tossing to coat well.

Spread popcorn in prepared pan, using two forks to spread evenly. Bake 10 minutes. Cool. Remove from pan and break into small pieces.

GREAT HOMEMADE BREAD

1/2 cup warm water (not hot)

2 packages active dry yeast (if 2 cake yeasts are used, water should be lukewarm)

3-1/2 cups warm (not hot) liquid (water, milk or potato water)

2 tablespoons salt

1/4 cup shortening or lard

1/4 cup sugar

11 to 12 cups sifted flour

Soak yeast in 1/2 cup warm water (not hot) with 1 teaspoon sugar. Combine liquid with rest of sugar and salt; stir to dissolve. Beat in 4 cups flour, yeast mixture and shortening until smooth. Add remaining flour; mix with spoon until dough leaves sides of bowl. Then knead, adding a small amount of flour until dough becomes smooth and elastic-like and is no longer sticky (5 to 10 minutes). Be careful so you don't add too much flour. Place in lightly-greased bowl. Grease top of dough. Cover with waxed paper and a clean dish towel. Let rise in warm place (80° to 85°) until double (1 to 1-1/2 hours). Punch down and let rise again until nearly double. Divide dough into 4 equal parts (round each portion into loaf shape). Place in greased 5x9x3-inch pans. Cover and let rise until double. Bake at 400° for 45 minutes. Remove from pans and cool on rack or board.

HAWAIIAN POT ROAST

3 pounds chuck roast -- boneless

3 tablespoons shortening -- melted

1 medium onion -- sliced

1/2 cup water

1/4 cup soy sauce

1/4 teaspoon ground ginger

1/4 teaspoon ground black pepper

8 ounces pineapple chunks in juice -- undrained

4-1/2 ounces sliced mushrooms -- drained

1/3 cup sliced celery

Brown roast on all sides in shortening in a Dutch oven. Drain off drippings. Place onion on top of roast. Combine next 4 ingredients; pour over roast. Cover and bake at 250 degrees F. for 2 hours and 45 minutes or until tender.

Add pineapple, mushrooms, and celery; cover and bake an additional 30 minutes. Remove roast, pineapple, and vegetables to a warm platter. Ladle pan drippings over roast. Yield: six servings.

HOLIDAY CHEESEBALL

3 packages of Philadelphia Cream Cheese (regular size)

4 packages Buddig's (any brand will do) Dried Beef

2 Tablespoons (more or less to your taste) Horseradish Sauce

Crackers

Cut up the dried beef into small pieces, add the room temperature cream cheese, then add the horseradish sauce and mix. This is easiest to mix with your bare hands. Form into any shape you want and serve. Serve with crackers of any kind.

HOLIDAY EGGNOG COOKIES

21/4 cups flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

11/4 cups white sugar

3/4 cups salted butter, softened

1/2 cup eggnog

1 teaspoon pure vanilla extract

2 large egg yolks

1 tablespoon ground nutmeg

Preheat oven to 300 degrees. Combine flour, baking powder, cinnamon and nutmeg. Mix well with wire whisk and set aside.

Cream sugar and butter with electric mixer until grainy paste is formed. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.

Add flour mixture and beat at low speed just until combined -- do not overmix. Drop rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Sprinkle lightly with nutmeg.

Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately.

HOMEMADE EGGNOG

(see "EGGNOG INFORMATION" above)

1 quart 2-percent milk

6 eggs

1/4 teaspoon salt

1/2 cup sugar

1 teaspoon vanilla

1 teaspoon rum flavoring

Heat one quart of 2 percent milk in a large saucepan until hot (do not boil or scald).

While milk is heating, beat together 6 eggs and 1/4 teaspoon salt in a large bowl, gradually adding 1/2 cup sugar.

Gradually add the hot milk mixture to the egg mixture. Transfer the combined mixture back to the larger saucepan and cook on medium-low heat. Stir constantly with a wire whisk until mixture thickens and just coats a spoon. Your thermometer should register 160 degrees.

Stir in 1 teaspoon vanilla and 1 teaspoon rum flavoring.

Cool quickly by setting pan in a bowl of ice or cold water, stirring for about 10 minutes. Cover and refrigerate until thoroughly chilled (several hours or overnight).

Pour into bowl or pitcher. Fold in whipped cream and dust with ground nutmeg.

HOT VIRGINIA DIP

1 cup pecans, chopped

2 tsp. butter

16 oz. cream cheese, softened

4 Tbsp. milk

5 oz. dried beef, minced (jar)

1 tsp. garlic salt

1 cup sour cream

4 tsp. onion, minced

Saute pecans in butter. Reserve. Mix all ingredients thoroughly. Place in 1 1/2 quart baking dish; top with pecans. Chill until serving time. Bake at 350 degrees for 20 minutes. Serve hot with crackers or small bread sticks.

INDIAN FRY BREAD

4 tablespoons honey

3 tablespoons oil

1 tablespoon salt

2 cups hot water

1 tablespoon (1 pkg.) active dry yeast

3 cups unbleached flour

2 teaspoons baking powder

2 - 4 cups additional flour

Start the dough mixture about 2 to 21/2 hours before serving. Mix together the honey, oil, salt; stir in the hot water. Mix well. Sprinkle the yeast on top of mixture. Cover with a cloth allow to stand about 10 minutes or until yeast

bubbles. Add flour and baking powder. Stir well. Add more flour until mixture is firm and cleans the hands. Use from 2 to 4 cups of flour for this step. Place in greased bowl. Turn over to grease top. Cover and allow to rise in double (about an hour). Punch down and divide first in half, then each half into 8 parts. Form each piece into a ball and permit to rise until ready to cook. Heat deep fat to frying temperature. Take ball of dough and flatten with hands, using stretching action. When dough is very thin and about 6-8 inches in diameter, drop into hot fat and cook until golden (about 11/2 minutes each side). Drain on paper toweling and serve hot with honey or powdered sugar.

INDIAN FRY BREAD AND BEANS

1 pound bag dried pinto beans

dried onion flakes, coarse pepper, chili powder, garlic powder and salt

Fry Bread: (This fry bread is what Taco Bell uses for Chalupas!)

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon shortening

1 cup boiling water

2 cups vegetable oil for frying

Toppings:

cheese, grated

cabbage, sliced or

lettuce, shredded

tomatoes, diced

onions, diced

black olives

sour cream

First, cook the pinto beans. Add some flavoring at the end of cooking if desired.

Make the Fry Bread: Combine dry ingredients. Add shortening and rub into flour mixture with hands or use a pastry cutter, cut in until well broken up and combined. Pour boiling water into the flour mixture all at once, mixing with fork until mixture forms a ball. If the mixture is too dry, add very hot tap water 1 tablespoon at a time. If it's too wet, add a little flour at a time and knead in. As soon as a ball is formed, cover with plastic wrap and allow to rest at room temperature for at least 45 minutes. Pull off pieces of dough the size of a lime and sprinkle with flour. On a floured board with floured hands and a rolling pin, flatten out the dough into a 5 or 6 inch circle. Poke a small hole in the center with a finger or chop stick or something at allow bread to fry evenly. Add disc to the hot oil (about 375°F) and fry for about 2 minutes on each side. Bread will puff up and bubble. Repeat with each remaining ball of dough.

To assemble, place a piece of bread on each plate, cover with beans and toppings of choice.

JOHNNY CAKE

1 cup cornmeal

1 cup flour

1/2 cup sugar

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons butter

1 cup milk

1 egg

Mix together all dry ingredients. Cut in butter with pastry blender or two knives until well mixed. In separate bowl combine milk and egg. Add to dry ingredients and stir until just moistened. Pour into greased 9-inch square baking pan. Bake at 400° for 20 minutes.

LEMON POPPY SEED BREAD

2 cups flour

1-1/3 cups sugar

2-1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup shortening

1-1/2 teaspoons vanilla

1 - 3-oz. box lemon instant pudding

1 cup boiling water

3/4 cup salad oil

2 eggs

1/4 cup poppy seeds

Mix flour, sugar, baking powder and salt into large bowl. Drop in shortening. Add vanilla, pudding mix, boiling water and salad oil. Beat for 3 minutes on medium speed. Scrape bowl thoroughly. Add eggs and poppy seed then beat for an additional 3 minutes. This mixture will be thick. Use 2 ungreased loaf pans. Bake at 350° for 40 minutes or until toothpick comes out clean.

NATIVE AMERICAN FRY BREAD

5 pounds flour

6 cups lukewarm water

2 pkgs. or 2 tablespoons powdered yeast

1/2 cup sugar

1 teaspoon salt

1/2 cup milk (liquid or powdered)

1 cup oil

Add water to a large bowl. Add yeast to water; stir until dissolved. Add sugar, salt, milk and oil. Stir until dissolved. Add flour, 2 - 3 cups at a time and mix. Keep adding flour until it is all in. It gets thick. Knead to finish the mixing. Knead until it stays together; not shiny or hard, but it will stick to the fingers. Cover with waxed paper and tuck it in around the ball. Cover entire bowl with a towel and let rise 30 minutes. Remove wax paper (dough will stick to paper, not towel!) Oil hands, sprinkle the top of the ball with a little flour and re-knead. Knead until it is no longer sticking to hands or bowl. Heat 48 ounces of oil to 365°F. Test oil - make a golf ball-sized ball, put in oil. If the ball rises to the surface of the oil quickly, it is ready. Take another piece of dough, about the size of a tennis ball and pull it out thin. Put a hole in the middle to keep it from bubbling up with air. Brown each side for 1 minute, until evenly brown. Shake of excess oil. Excess dough may be frozen for future use. Fry Bread is excellent with powdered sugar, honey or jelly. Also can add extra sugar and raisins for a doughnut-type thing.

NORTH INDIAN LUCKNOWY DUM KEBABS

(papaya-marinated beef patties)

3 tablespoons raw papaya paste (see Note)

1 teaspoon salt

2 teaspoons grated ginger

1 pound ground beef

1 1/2 cups thinly sliced yellow onions

About 1 cup corn oil, divided use

1 1/2 teaspoons crushed red peppers or crushed red pepper flakes

1 tablespoon yogurt

1 tablespoon roasted chickpea flour (see Note)

2 tablespoons garam masala (see Note)

1/2 teaspoon ground allspice

1 1/2 teaspoon coriander powder

Thinly sliced onion rings, for garnish

Mint sprigs, for garnish

Mix 3 tablespoons raw papaya paste, salt and ginger with ground beef, and refrigerate for 2-3 hours.

Sauté onions in 2 tablespoons oil until golden brown. Drain on paper towel. Crush them well and add to ground beef mixture. Add red peppers, yogurt, chickpea flour and spices to meat mixture. Place mixture in a food processor and process until all ingredients form a thick but smooth paste.

Put 2-3 tablespoons oil in a nonstick or cast-iron frying pan over medium heat. Form meat mixture into small patties, about 3 inches in diameter and 1/2-inch thick. (Add a little more flour if mixture breaks apart.) Place kebabs in pan and fry 2-3 minutes on each side. Patties should be cooked through and brown on both sides. Place them on absorbent paper towels. Repeat with remaining kebabs, adding more oil to the pan each time.

Serve kebabs warm with thinly sliced onion rings and mint sprigs. Enjoy with warm nan bread, if you like.

Notes: Raw papaya paste is made from raw green papayas. Cut up a papaya (it doesn't need to be peeled, and you can leave the seeds in if they are white, but remove the seeds if they are black). Put it in a blender with a little water. Blend to a paste-like consistency. Freeze extra paste in an ice cube tray for future use. Chickpea flour, available at Indian markets, can be roasted by placing in a sauté pan on low heat for about 5 minutes until golden colored. Garam masala can be found at Indian markets.

ORANGE MARMALADE PECAN MUFFINS

2 cups all purpose flour

3 tsp. baking powder

2 tbsp. sugar

1 tsp. salt

1/3 cup vegetable oil

1 egg

1-1/4 cups milk

1/2 cup chopped pecans

6 tsp. orange marmalade

Mix the four, baking powder and sugar and salt together. Whip the oil, egg and milk in a blender then mix with the dry ingredients and stir in the pecans. Lightly grease a muffin tin or use muffin liners and fill 1/3 full with batter. Spoon a half teaspoon of marmalade on top of the batter. Fill to 2/3 full of batter over the marmalade and bake in a preheated 400 degree oven for 25 minutes or until a toothpick inserted in the center comes out clean. makes 12 muffins

OVERNIGHT BUNS

4 cups water

2 teaspoons salt

2 cups sugar

1 cup lard or shortening

2 (1/4 oz.) packages active dry yeast

1 cup warm water

3 eggs

17 cups flour

Combine hot water, salt, sugar and lard. Stir until lard is melted. Dissolve yeast in cup of warm water. Let set 5 minutes. Add to the lard mixture. Add beaten eggs. Add flour and mix gradually. Start the rolls at 5 p.m. Let rise until 10 p.m. Shape into buns. Put them onto greased pans, but cover them. Let rise overnight. Bake in morning at 350° until light brown, about 15 to 20 minutes. Makes about 10 dozen. Grease tops lightly with butter.

PAKISTANI SHAMI KEBABS

For meat patties:

1 pound boneless beef, lamb or chicken

1/2 cup yellow chana lentils (see Note)

1/2 cup sliced onions

4-5 cloves garlic

1 (1-inch-long) piece of ginger

1 teaspoon salt

1 cinnamon stick

8 black peppercorns

5 green cardamom pods

2 bay leaves

2 whole dried red chilies (or use crushed red pepper flakes)

4 whole cloves

For filling:

1/4 cup finely chopped onion

1/4 cup finely chopped cilantro

1 finely chopped green chili, such as jalapeño

2 teaspoons lemon juice

Oil for frying

Lettuce for garnish

Additional lemon juice

Mint leaves for garnish

Put all meat patty ingredients in a heavy pot and add water to cover meat by 1 inch. Turn heat to medium and simmer mixture, stirring occasionally, for 1 hour. Turn heat to high and cook until fairly dry. Meat should be tender. Cool cooked meat on a rack and remove large whole spices from mixture. Place meat and rest of mixture in food processor and process until finely chopped. Divide into 12 equal-sized balls.

Prepare filling by combining onion, cilantro, green chili and lemon juice. Taking one meatball at a time, make a dent in middle. Put in a little bit of filling, then cover it completely. Flatten kebab to make a patty.

Put 3 tablespoons oil in large frying pan and heat on medium. Place kebabs in oil. Fry until kebabs turn brown; gently turning to cook both sides.

Place on serving platter with lettuce leaves that have been dipped in lemon juice. Sprinkle with mint.

Note: Yellow chana lentils can be purchased at Indian groceries.

PALESTINIAN KOFTA KEBABS

1 pound ground lamb or beef

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup chopped onion

1 teaspoon cumin powder

1 teaspoon chopped green chile, such as jalapeño

1/2 cup chopped parsley

1 teaspoon dried mint

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and lightly oil it.

Mix all ingredients except parsley and mint in food processor; grind to very fine paste. Add parsley and mint, and mix again. With wet hands, make small balls, using about 1/2 cup meat mixture for each one. Roll them into long kebabs. (You can roll them over the back of a wooden spoon handle and slide them off onto the baking sheet.) Cook for 30 minutes, turning kebabs halfway through. Kebabs are done when reddish brown on the outside.

Serve hot with pita bread, yogurt and tabbouleh, if you like.

PIE CRUSTS:

For a double-crust pie, leave the bottom crust untrimmed (do not crimp). fill the pie, then roll out the top crust. Place the top crust over the filling. Trim off any crust in excess of 2 inches beyond the pie pan. Turning the double layer of dough from the bottom upward, roll up the edges of the pie. Crimp the pie around the rim, making a fluted edge with two thumbs pressed together. Using the tines of a fork, prick vents in the top of the pie for steam to escape (a sun pattern is easy and attractive; you can also cut short vents with a knife or scissors), otherwise the pie may crack while it is baking. Bake as directed in the recipe.

For a lattice-top pie, leave the bottom crust untrimmed (do not crimp). Fill the pie, then roll out the top crust, making it slightly thicker than the bottom crust. Using a sharp

knife or pastry wheel, cut the crust into 1/2-inch strips. Lay half of the strips across the pie, spacing 3/4 inch apart. Bending back alternate strips, interweave the remaining strips to form a diamond pattern. Connect the ends of the strips to the crust, allowing a little slack for shrinkage. Turning the dough from the bottom upward, roll up the edges of the pie. Crimp the pie around the rim, making a fluted edge with two thumbs pressed

together. Brush the unbaked lattice with beaten egg and bake as directed.

CLASSIC DOUBLE CRUST

two 9-inch pie crusts

2 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

3/4 cup solid vegetable shortening (Crisco)

6 to 7 tablespoons ice water

Sift together the flour and salt. Add 1/2 cup of the shortening to the flour mixture. Using a pastry blender, cut the shortening into the flour until the mixture has the texture of cornmeal. Add the remaining shortening and cut until the mixture is the size of small peas. Add the water, 1 tablespoon at a time, while tossing the mixture with a fork. Add only enough water to make the dough particles stick together. Press the dough into a ball and cut the ball in half. Wrap each half in waxed paper and chill until ready to use.

BUTTER CRUST

one 9-inch pie shell

(double the recipe for two 9-inch pie crusts)

1 1/2 cups sifted all-purpose flour

1/4 teaspoon salt

3/4 cup unsalted butter, chilled and cut into pieces

3 tablespoons ice water

Sift together the flour and salt. using a pastry blender, cut the butter into the flour until the mixture has the texture of cornmeal. Add the water, 1 tablespoon at a time, while tossing the mixture with a fork. Add only enough water to make the dough particles stick together. Press the dough into a ball. Wrap in waxed paper and chill until ready to use. Best if chilled at least 30 minutes before rolling.

POPPY SEED BREAD

3 cups flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons salt

3 eggs

1-1/2 cups milk

1-1/2 cups oil

2-1/4 cups sugar

3 tablespoons poppy seed

1-1/2 teaspoon vanilla

1-1/2 teaspoon butter flavoring

1-1/2 teaspoons almond flavoring

Glaze:

1/4 cup orange juice

3/4 cup powdered sugar

1/2 teaspoon butter flavoring

1/2 teaspoon almond flavoring

1/2 teaspoon vanilla

Mix ingredients in electric mixer. Grease 5 small (3-1/4 x 5-1/4) loaf pans. Bake at 350° for 45 minutes. Cool in pans for 5 minutes. To make glaze: Mix ingredients in small bowl and let stand until bread has baked. Pour over bread after bread has been removed from pans and cooled for another 5 minutes. Wrap bread in foil. Bread freezes well.

RED VELVET CAKE and WHITE VELVET FROSTING

1/2 cup butter

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon salt

3 tablespoons cocoa

2 tablespoons water

2 tablespoons red food color

2 1/2 cups sifted cake flour

1 1/2 teaspoons baking powder

1 cup buttermilk

1 tablespoon vinegar

1 teaspoon baking soda

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.

Cream butter and sugar until light and fluffy. Beat in eggs, vanilla and salt. Mix cocoa with water and food color. Add to creamed mixture. Stir flour with baking powder. Add alternately with buttermilk. Blend well. Last, dissolve soda in vinegar, and fold carefully into cake batter. Scrape batter into prepared pans and bake 25 to 30 minutes or until pick inserted in center comes out clean. Cool in pans on rack for 10 to 15 minutes. Remove from pans and cool completely on rack.

Meanwhile, prepare white velvet frosting (recipe follows). When cake layers are cool, slice each in half horizontally. To make an even slice, insert toothpicks around the middle of each layer to use as a guide for slicing. Frost each layer, and then top and sides.

White velvet frosting

5 tablespoons flour

1 cup plus 5 tablespoons sugar, divided use

1 cup milk

1 cup butter

1 teaspoon vanilla

Mix flour and 5 tablespoons sugar together in saucepan, then add milk. Stir thoroughly and then cook slowly for 1 minute or until very thick. Cool. Cream butter and remaining 1 cup sugar well, so it is fluffy. Slowly hand beat into milk mixture. Add vanilla.

SAVORY CHEESE MUFFINS

2 cups flour

2 Tablespoons baking powder

1/2 teaspoon salt

1/2 cup softened butter

1/4 cup sugar

2 eggs

1 cup milk

1 cup grated cheddar cheese

1 teaspoon basil

Sift together flour, baking powder and salt. Cream together butter and sugar. Add eggs and beat well. Gradually add dry ingredients, alternating with milk. Quickly fold in cheese and basil. Spoon into greased muffin tins. Bake at 350° for 25 - 30 minutes.

SKAARUPS EGGNOG FUDGE

Butter-flavored nonstick spray

1 cup eggnog (full strength -- no "lite" eggnogs)

3 cups granulated sugar

11/2 cups mini-marshmallows

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 cup (1/4 stick) butter or margarine, chilled

6 ounces white chips or 6 ounces butterscotch chips

1 cup chopped almonds (optional)

Line a 9-inch square pan with aluminum foil and set aside. Spray sides of a large saucepan with butter-flavored nonstick spray.

Heat eggnog and sugar at medium setting. Bring to a rolling boil while stirring continually with a wooden spoon. Boil for 2 full minutes by the clock. Keep the heat turned down to the lowest setting that will maintain the boil. Stir occasionally to keep the mixture from boiling over or burning.

Fold in marshmallows, cinnamon and nutmeg; the boil will probably stop until the marshmallows completely dissolve. Bring mixture back to a rolling boil for another 6 full minutes (start timing once the boil resumes). Stir constantly. The mixture will start to turn brown during the boil. If you get brown flakes in the mixture, turn down the heat a little.

Remove from the heat and add the butter, chips and nuts. Stir fast until thoroughly mixed or until fudge starts to lose its glossy appearance. Pour into prepared pan. At this point you may want to sprinkle a little nutmeg on the surface. Cool at room temperature. Remove from pan, remove foil and cut into 1-inch squares.

SLOW COOKER CHILI

1 lb. bulk Italian sausage

1 lb. ground beef

1 (28-oz) can whole tomatoes, undrained, cut up

1 (15-oz.) can tomato sauce

1/2 cup chopped onion

1 tsp. sugar

1 to 2 tsp. chili powder

1 - 1 1/2 tsp. cumin

1 tsp. dried oregano

1 (15-oz.) can chili beans, undrained

1 (15-oz.) can garbanzo beans, undrained

Brown sausage and ground beef in a skillet or non-stick casserole. Drain. In a slow cooker, combine meat and remaining ingredients except beans. Cook on high setting for one hour, reduce to low; cook 2 - 3 hours to allow flavors to blend. Add beans, cook on low another 30 - 45 minutes until thoroughly heated.

SNOWFLAKE PRETZEL TREATS

1 pound Milkcote -- (chocolate coating)

120 small Pretzels -- traditional shape

Line two large baking sheets with waxed paper, and set aside. Next, melt milkcote in a glass bowl, in your microwave on medium heat. It is best to do this in one minute sessions, stirring between each session- this will take 2 - 3 minutes. If your milkcote becomes stiff or lumpy, add vegetable shortening, 1 Tbsp. at a time to melted milkcote until it becomes the proper consistency again. Now you are ready to make snowflakes!

Using a fork, place 5 pretzels into the melted coating. Remove them one at a time, tapping to remove excess coating, and place them with the single hole sides facing toward each other, in a small ring, with sides touching. Next, using a small bit of milkcote, drizzle a bit of coating where each pretzel touches (to insure they will stick together) and then make a lacy pattern with the coating, in the hole in the center of the pretzel ring. Repeat until all pretzels have been used. Let these dry until they are no

longer glossy- about 30 minutes.

SOLO BREAD

1-1/2 cups raisin

2 teaspoons baking soda

1 cup boiling water

1 cup sugar

1 beaten egg

2 cups flour

3 tablespoons shortening

1 teaspoon salt

Soak raisins with the baking soda in the boiling water. Mix and let stand until cool. Add the rest of the ingredients. Pour into greased bread pan. Bake at 350° until toothpick comes out clean.

SPICED CRANBERRY ORANGE MOLD

11/2 cups boiling water

1 package (8-serving size) or 2 packages (4-serving size) of orange gelatin OR any

red flavor gelatin

1 can (16 ounces) whole berry cranberry sauce

1 cup cold apple OR cranberry juice cocktail 1/4 teaspoon ground cinnamon

1 can (11 ounces) mandarin orange segments, drained

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cranberry sauce, cold juice and cinnamon. Refrigerate about 11/2 hours or until thickened (when spoon drawn through leaves definite impression)

Stir in fruit. Spoon into a 5-cup mold, which has been sprayed with no-stick cooking spray. Refrigerate 4 hours or until firm. Unmold. Garnish as desired.

(Note: To unmold, dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold; center gelatin on plate.)

SPIRITED EGGNOG CAKE

2 tablespoons butter

1/2 cup sliced almonds

1 package yellow cake mix

1/4 teaspoon nutmeg

2 eggs

11/2cups eggnog

1/4 cup vegetable oil

1 teaspoon rum flavoring

1 teaspoon brandy flavoring or 2 tablespoons rum

Grease a 12-cup bundt pan with soft butter. Press almonds against sides and bottom of pan; set aside.

In large bowl, combine cake mix, nutmeg, eggs, eggnog, vegetable oil and flavorings. Beat at medium speed until smooth and creamy -- about 4 minutes.

Pour batter into prepared pan. Bake at 325 degrees for 50 to 55 minutes or until cake tests done. Cool in pan for 10 minutes; turn out on wire rack or serving plate to complete cooling. Dust with powdered sugar. Can be served with whipped cream.

STUFFED BELL PEPPERS

10 small green bell peppers

1 medium onion, minced

3 tablespoons corn oil

1/2 pound ground beef

1/2 pound ground pork

1/2 cup rice, washed

1 teaspoon salt

1/2 teaspoon pepper

1 egg, beaten

2 (8-ounce) cans tomato sauce

Wash peppers, cut off tops, remove seeds and scrape with spoon. In a skillet, brown onion in oil and pour into a bowl. Add meat, rice, salt, pepper and egg. Mix well. Fill green peppers just shy of full with meat mixture. Place peppers in a deep pot. Pour tomato sauce over peppers and add enough water to cover. Simmer for about 1 hour.

SUGAR FREE APPLE PIE

Pastry for a 9-inch double-crust pie

5 cups peeled, cored, and sliced sweet apples

1 teaspoon cinnamon

1 teaspoon allspice

1/4 teaspoon nutmeg

1 tablespoon lemon juice

1 teaspoon grated lemon zest

1/2 cup walnuts, coarsely chopped

2 tablespoons unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the apples, cinnamon, allspice, nutmeg, lemon juice, lemon zest, and walnuts. Mix well. Turn the filling into the crust and dot with butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to

vent. Bake at 450 degrees F. for 10 minutes. Reduce the heat to 350 degrees F and bake 45 minutes more or until golden brown.

Sugar-Free Apple Cherry Pie

One 9-inch double-crust pie

Follow the recipe for sugar-free apple pie, substituting 2 cups of halved,

pitted fresh sweet cherries for 2 cups of the apples. Bake as directed.

Sugar-Free Apple Peach Pie

one 9-inch double-crust pie

Follow the recipe for Sugar-Free Apple Pie, substituting 2 cups of peeled,

sliced peaches fro 2 cups of the apples. Bake as directed.

Sugar-Free Apple Pear Pie

one 9-inch double-crust pie

Follow the recipe for sugar-free apple pie, substituting 2 cups of peeled,

cored, and sliced Bartlett pears for 2 cups of the apples. Bake as

directed.

SUGAR FREE APRICOT PIE

Pastry for a 9-inch double-crust pie

5 cups peeled, sliced apricots

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon grated orange zest

1 tablespoon orange juice

1/2 cup blanched almonds, coarsely chopped

2 tablespoon unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the apricots, cinnamon, nutmeg, orange zest, orange juice, and almonds. Mix well. Turn the filling into the crust and dot with butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent.

Bake at 450 degrees for 10 minutes. Reduce the heat to 350 degrees F and bake 45 minutes more or until golden brown.

Sugar-Free Apricot Pear Pie

one 9-inch double-crust pie

Follow the recipe for Sugar-Free Apricot Pie, substituting 2 cups of peeled,

cored, and sliced Bartlett pears for 2 cups of the apricots. Bake as

directed.

SUGAR FREE BLUEBERRY PIE

Pastry for a 9-inch double-crust pie

5 cups blueberries

1 teaspoon cinnamon

1 teaspoon allspice

2 tablespoon flour

2 teaspoons grated lemon zest

1 tablespoon lemon juice

1/2 cup walnuts, coarsely chopped

2 tablespoons unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the blueberries with the cinnamon, allspice, flour, lemon zest, lemon juice, and walnuts. Mix well. Turn the filling into the crust and dot with butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent. Bake at 450 degrees F for 10 minutes. Reduce the heat to 350 degrees F and bake for 45 minutes more or until golden brown.

Sugar-Free Blueberry Cherry Pie

one 9-inch double-crust pie

Follow the recipe for sugar-free blueberry pie, substituting 2 cups of

halved, pitted fresh sweet cherries for 2 cups of blueberries. Bake as

directed.

Sugar-Free Blueberry Strawberry Pie

one 9-inch double-crust pie

Follow the recipe for sugar-free blueberry pie, substituting 2 cups of

sliced strawberries for 2 cups of blueberries. Bake as directed.

SUGAR FREE CHERRY PIE

Pastry for a 9-inch double-crust pie

5 cups halved, pitted fresh sweet cherries

1 teaspoon allspice

1 teaspoon mace

3 tablespoons flour

2 teaspoons grated lemon zest

1 tablespoon lemon juice

1/2 cups pecans, coarsely chopped

2 tablespoons unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the cherries, allspice, mace, flour, lemon zest, lemon juice, and pecans. Mix well. Turn the filling into the crust and dot with butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent. Bake at 450 degrees F for 10 minutes. Reduce the heat to 350 degrees F and bake 45 minutes more or until golden brown.

SUGAR FREE PEACH PIE

Pastry for a 9-inch double-crust pie

5 cups peeled, sliced peaches

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 tablespoon lemon juice

1/2 cup walnuts, coarsely chopped

2 tablespoons unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the peaches, cinnamon, nutmeg, lemon juice, and walnuts. Mix well. Turn the filling into the crust and dot with butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent. Bake at

450 degrees F. for 10 minutes. Reduce the heat to 350 degrees F and bake 45

minutes more or until golden brown.

Sugar-Free Nectarine Pie

one 9-inch double-crust pie

Follow the recipe for sugar-free peach pie, substituting peeled, sliced

nectarines for peaches. Bake as directed.

Sugar-Free Pear Pie

one 9-inch double-crust pie

Follow the recipe for sugar-free peach pie, substituting peeled, cored, and

sliced Bartlett pears for peaches. Bake as directed.

SUGAR FREE STRAWBERRY PIE

Pastry for a 9-inch lattice-top pie

4 cups sliced fresh strawberries

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon lemon zest

1 tablespoon lemon juice

1/2 cup hazelnuts, coarsely chopped

2 tablespoons unsalted butter or margarine

1 egg yolk, beaten

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the strawberries, cinnamon, allspice, lemon zest, and lemon juice. Mix well. Turn the filling into the crust. Sprinkle the hazelnuts on top and dot with butter. Lay on the lattice strips and crimp the pie. Brush the lattice strips with egg yolk. Bake at 450 degrees F for 10 minutes. Reduce the heat to 350 degrees F and bake 35 to 40 minutes more

or until golden brown.

SUPER QUICK ORANGE APRICOT BREAD

1 - 16-oz. box of nut bread mix

1 egg, beaten

1/2 cup orange juice concentrate, thawed

1/4 cup water

3 tablespoons lemon juice

1/4 cup finely chopped dried apricots

Filling:

6 ounce cream cheese, softened

1/2 cup sugar

1 tablespoon flour

1 egg

Grated rind of 1 orange or lemon

3/4 cup finely chopped dried apricots

Make well in dry bread mix. Add egg and liquid ingredients. Mix Until dry particles are moistened. Stir in apricots. Pour half of batter in greased and floured 9 x 5 - 3-inch loaf pan. To make filling: Mix together cream cheese, sugar, flour and egg. Whip until smooth. Stir in rind and apricots. Spread over batter in pan, then cover with remaining batter. Bake at 375° for about 1 hour or until top no longer indents when touched. Cool 15 minutes in pan, then finish cooling on wire rack.

VEAL FRANCESE

Some cooks like to cover the veal for the last 2 minutes of cooking, which softens the outer crust of the batter. Others prefer a slight crisp to the coating. Preheat the oven to 180 deg. F. Have ready an ovenproof platter.

Have ready:

1 pound veal scaloppini slices, cut a little more than 1/4 " thick, pounded to less than 1/4 "

Dredge in:

1/2 c flour

Shake off the excess. Beat together in a bowl until frothy and thick:

3 large eggs

6 tbsp grated Parmesan cheese

1 1/2 tbsp chopped fresh parsley

1/2 tsp salt

1/4 tsp ground black pepper

Heat in a large skillet over medium-high heat:

1 1/2 tbsp olive oil

1 1/2 tbsp unsalted butter

Dip the floured scaloppini into the egg batter and place in the hot pan. Cook the scaloppini in batches, being careful not to crowd the pan. Cook until nicely browned, 1 1/2 to 2 minutes each side. Remove to the platter and keep warm in the oven. Repeat, adding ore oil and butter to the pan as needed, until all the scaloppini are cooked.

When they are all done, return them to the pan and sprinkle with

Juice of 1 large lemon (1/4 to 1/3 cup)

Reheat, either covered or uncovered, and cook or 1 minute more to blend with the lemon. Season with Salt and ground black pepper to taste. Serve immediately with chopped fresh parsley and lemon wedges.

VEAL SCALOPPINI

Serve simply, as in this recipe, or use the following variation:

Have ready:

1 pound veal scaloppini slices, cut a little more than 1/4 " thick, pounded to less than 1/4 "

Season with:

Salt and ground black pepper to taste

Dredge in:

1/2 c flour

Shake off the excess. Heat in a large skillet over high heat:

1 tbsp olive oil

1 tbsp unsalted butter

Cook the scaloppini in batches, being careful not to crowd the pan. Brown quickly, 30 to 70 seconds each side. Remove to the platter and keep arm in the oven. Repeat, adding more oil and butter to the pan as needed, until all the scaloppini are cooked. Season with salt and ground black pepper to taste. Serve immediately.

VEAL MARSALA

Prepare Veal Scaloppini, above, without placing the veal in the oven after browning. After the scaloppini have been cooked, set them aside and add 2/3 cup dry Marsala to the pan. Bring to a boil, scraping up the browned bits with a wooden spoon. Reduce the heat and simmer until cooked down to about 1/2 cup. Whisk in 2 tbsp softened unsalted butter. Continue to simmer until the sauce becomes thicker and velvety. Return the veal to the pan along with t tbsp chopped fresh parsley and simmer the meat in the sauce so that it warms through, about 1 minute. Remove from the heat and serve immediately.

VEGETABLE KABOBS

This is given as a per person or serving recipe

1 skewer per person

2 cherry tomatoes

3 medium large mushrooms, stemmed

2 precooked boiling onions

3 1 inch square slices of red or green bell pepper

1 tablespoon fat free/sugar free dressing or a little more

Presoak wood skewers for at least an hour. Precook boiling onions. Let cool and slip skins. Slide veggies onto soaked skewer in the following order - Pepper slice, mushroom, onion, tomato, repeat and end with pepper slice and mushroom. Brush with dressing and broil, checking every couple of minutes. When tomato and mushroom start to brown or blister, turn over, brush with dressing and cook just over half the amount of time for the first side. Serve hot.

VEGGIE DUNK

1 c Plain low-fat yogurt

2 ea Green onions, chopped

1/4 ts Dill weed

1/8 ts Garlic powder

1 d Pepper

Combine all ingredients in bowl or blender. Refrigerate several hours. Makes 1 cup of dip. Good with all raw vegetables.

WHISKEY FRANKS

1 pound Beef franks, cut into 1 inch pieces

1 cup Ketchup

1/2 cup bourbon or whiskey

1/3 cup brown sugar

Mix all ingredients together. Pour into casserole dish and bake at 350 degrees for 30 minutes or until bubbly hot. I've never tried it but I'm sure you could keep them hot in a crockpot.

WHOLE WHEAT RAISIN BREAD

1/2 cup white flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups whole-wheat flour

1/4 cup melted shortening

1-1/2 cups sour milk or buttermilk

1/4 cup brown sugar, packed

1/4 cup molasses

1 cup raisins

Mix white flour, baking powder, baking soda, salt and whole-wheat flour in a bowl. Add shortening, milk, brown sugar and molasses; stir until blended. Mix in raisins. Spoon into a greased loaf pan, and bake in a 375° oven for 45-50 minutes. Remove from pan and cool on rack.