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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).

BABY RICE CEREAL 
BAKED FISH WITH LEMON and BLACK PEPP 
BANANA SOUR CREAM LOAF 
BARBECUE APPETIZERS 
BARBECUE MAC and CHEESE 
BARBECUED PORK HANOI STYLE 
BEEF and MUSHROOM MAC and CHEESE 
BENGAL BBQ BEEF SKEWERS 
BIG BIRD PUFF 
BLACK BEAN BURGERS 
BREAKFAST BURRITOS 
BROCCOLI CHEESE SQUARES 
BUTTERKUCHEN 
CANTONESE STYLE CRACKED CRAB WITH BL 
CARROT SALAD 
CHAMPAGNE BREAKFAST 
CHEESY CHILI MAC 
CHICKEN AND BROCCOLI MACARONI and CH 
CHICKEN MAC and CHEESE 
CHICKEN NAPA CABBAGE AND CHINESE SWE 
CREAM CHEESE AND APPLES 
CREAMY TEX MEX DIP 
CROCKPOT ITALIAN POT ROAST 
CRUNCHY LEMON MUFFINS 
DELUXE FAJITA NACHOS 
FATBURGER 
FESTIVE LOAF 
GEORGIA PEACH BREAD 
GLAZED PORK CHOPSQ 
GREEK SPLIT PEA SOUP 
GROUND BEEF MAC and CHEESE 
HAM MAC and CHEESE 
HEAVENLY CARROT SALAD 
HOMEMADE COOL WHIP 
HOT DEVILED POTATOES 
HOT DOG CASSEROLE 
HUNTING CAMP CHILI 
ITALIAN MAC RECIPE 
KRAUT AND NOODLE CASSEROLE 
LONE STAR STEAKHOUSE BAKED SWEET POT 
OPEN FACE PINEAPPLE SANDWICH 
PARADISE JELLY 
POTATO LOVERS PIZZA 
QUINCE COMPOTE WITH CINNAMON 
RICE PUDDING 
ROASTED RED POTATOES 
SALMON AND PASTA PRIMAVERA 
SESAME CRUSTED CHICKEN WITH HOISIN.d 
SLOW COOKED BAVARIAN POT ROAST 
SLOW COOKED STUFFED CABBAGE 
SOY SAUCE INFORMATION 
SPAGHETTI BACON AND EGGS 
SPAGHETTI FOR A RAINY DAY 
SQUASH SOUP 
STEAK IN A BAG 
TERIYAKI GLAZED FRESH FISH 
TIGER BALM FOR PAIN RELIEF 
VEGETABLE LASAGNA 
VEGETABLE POT PIE 
VEGGIE LASAGNA 
WINTER VEGETABLE STEW MEXICAN 





























BABY RICE CEREAL

Grind the rice into rice flour, in a coffee grinder. Make cereal similarly to the way you
would for farina. For every cup of water or milk, add about 2 Tbsp rice flour. Heat
until it boils, stiffing constantly toward the end. Continue to boil and stir for a minute or two until it thickens. Sweeten to taste with sugar, honey, or maple syrup. 

To make a mix before using it, mix 1 cup rice flour with 1/3 cup sugar and 1 cup powdered milk. To make the cereal, add 1/4 cup of that mix to each cup of water.

BAKED FISH WITH LEMON and BLACK PEPPER

1 pound Fish Fillets -- your choice
1/2 teaspoon Salt
1/8 teaspoon Turmeric
1/2 teaspoon Cumin Powder
1/2 teaspoon Fresh Ground Black Pepper
1 clove Garlic -- minced
1 teaspoon Vegetable Oil
1 1/2 teaspoons Lemon Juice -- fresh squeezed

Place fish fillets into a medium sized bowl and sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well. Cover and marinate for 50 - 60 minutes in the refrigerator. Preheat oven to 400 degrees F. Coat the bottom of an 8 x 8 inch baking dish with the vegetable oil. Place the fish in a single layer inside the baking dish, and pour the marinade on top. Bake uncovered for 20-25 minutes. The fish should be firm
to the touch. Fish is done when it easily flakes with a fork. Sprinkle with lemon juice 5 minutes before serving.

BANANA SOUR CREAM LOAF

2/3 cup oleo or buttter
1-1/3 cups sugar
1-1/4 cups mashed bananas
1 tsp. baking soda
1/2 cup sour cream
1 tsp. baking powder
2 eggs
2-3/4 cups all purpose flour
1 tsp. salt
1 cup chopped walnuts (I use pecans)

Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs and bananas until well blended. Sift dry ingredients and add alternately with sour cream to banana mixture, stirring just to blend. Stir in walnuts. Spoon batter into loaf pan 9 x 5 x 2-3/4 which has been greased and floured on bottom only. Bake 1 hour and 15 mins. or until toothpick comes out clean. Let stand in pan on rack 20 minutes. Remove from pan. Cool. Wrap in foil. Loaf is improved if let to stand overnight. Store in
refrigerator or freeze for 2 months. 

BARBECUE APPETIZERS

1 lb smoked or polish sausage cut into 1 inch slices
(mini hotdogs or little smokies work also)
2 lb hamburger made into meatballsand cooked in oven on 350 for about 20 minutes
(They must be cooked not raw when put into sauce.) When done put aside on plate to 
drain.
1 jar grape jelly
1 jar heinz chili sauce (found in ketchup section of store)
(The jelly and chili sauce 2 ingredients are the sauce)

Melt jelly in sauce pan when melted add chili sauce. Mix together and set aside on lowest heat available. Add meatballs and sausage. Mix well and leave to simmer for about 1/2 hour. Do not boil.

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.

BARBECUED PORK HANOI STYLE
Serves 4

1 pound lean, boneless pork, thinly sliced 
2 teaspoons honey 
1/2 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
2 cloves garlic, finely minced 
1 teaspoon oil 
1/2 teaspoon cornstarch 
2 scallions, finely diced 
1 tablespoon fish sauce or oyster sauce 
12 bamboo skewers, soaked in water for at least 10 minutes 
For garnish: 
Crushed peanuts 
Minced herbs of your choice 
For serving: 
Fresh baguette or steamed white rice 

Preheat grill or broiler. Marinate pork in honey, salt, pepper, garlic, oil, cornstarch, scallions, and fish sauce or oyster sauce. Set aside for 15 minutes.

Thread marinated pork onto skewers, leaving 2 inches free at each end. Place pork skewers on the grill, turning and brushing occasionally with marinade, until they turn golden brown. Or broil them.

Strip barbecued pork from skewers. Sprinkle crushed peanuts and minced herbs over all. Tuck meat into baguette for a sandwich or serve atop bowls of hot rice.

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.

BENGAL BBQ BEEF SKEWERS 

Soy Sauce 1 C
Water 1 1/2 C
Ground Black Pepper 1 T.
Sesame Seed Oil 3 T
Ground Red Pepper 1 t.
Cayenne Pepper 1/2 t.
Granulated Garlic 1 T.
Cornstarch 3 T.
Sirloin Beef Chunks 18 pieces - 1 oz each
Bamboo Skewers 6 each

Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve.

BIG BIRD PUFF

2 eggs
1 c. milk
1 c. biscuit mix
1/4 tsp. sage
1 package chicken gravy mix
2 c. chopped, cooked chicken/turkey
1/2 c. shredded Swiss cheese

Beat eggs, milk, biscuit mix, sage and gravy mix together. Stir in turkey/chicken and cheese. Pour into 1 quart casserole. Bake at 350 degrees in oven for 45 minutes or until knife inserted near center comes out clean.

BLACK BEAN BURGERS

3 16-oz cans black beans -- rinsed & drained 
1 1/2 cups uncooked regular oats 
1 medium onion -- chopped 
2 jalapeno peppers -- seeded & chopped 
3/4 cup chopped fresh cilantro 
2 large eggs (or substitute) -- lightly beaten 
1 teaspoon salt 
1/4 cup flour 
1/4 cup cornmeal 
1 tablespoon vegetable oil 
8 hamburger buns 
condiments of choice 

Coarsely mash beans with a fork. Combine beans and next 6 ingredients; shape into 8 patties. Stir together flour and cornmeal and dredge patties in mixture. 

Cook patties in hot oil in a large non-stick skillet over medium-high heat for 5 minutes on each side or until lightly browned.

Drain on paper towels. Serve on buns with condiments of choice (lettuce, tomato, onion, mayo, ketchup, mustard, salsa, etc.).

BREAKFAST BURRITOS 

8 eggs or equivalent 
8 tortillas 
1/2 cup shredded cheese or soy cheese 
1/2 pound soy sausage 
1/2 cup mushrooms sauteed (optional)

Cook sausage. Combine eggs into sausage and cook until soft. Sprinkle in cheese. Place portion onto tortilla, fold once, fold each end and roll. Serve with salsa or picante sauce. May also use sauteed green peppers or other vegetables instead of sausage. 



BROCCOLI CHEESE SQUARES

3 Tbsp butter or margarine, softened
2 - 10 oz pkg frozen chopped broccoli
3 large eggs
1 cup milk
1 cup all purpose flour
1 tsp baking powder
1 tsp salt
1 lb mild cheddar cheese, coarsely shredded, about 4 cups
2 Tbsp finely chopped onion
seasoned salt

Preheat oven to 350 degrees F. Grease 9 x 13 in. baking dish with butter. Steam broccoli about 3 minutes, cook and press dry. Beat eggs and milk. Thoroughly mix flour, baking powder, salt and stir into egg and milk mixture, mixing well. Fold in broccoli, cheese and onion, spoon into baking dish, sprinkle on seasoned salt. Bake about 35 minutes or until set. Let set 5 minutes before cutting into squares. This can be made ahead and frozen.

BUTTERKUCHEN

2 envelopes active dry yeast
1/2 cup warm water
3/4 Cup milk
1/2 cup sugar
1 teaspoon salt
1/2 cup butter
4 cups sifted all-purpose flour
Grated rind of 1 1emon
3 eggs

Butter Topping

1/2 cup (1 stick) butter
1 cup sugar
1/2 teaspoon cinnamon
1/3cup slivered blanched almonds

Sprinkle the yeast over warm water. Heat milk, sugar, salt and the l/2 cup butter together until sugar is dissolved and butter melted. Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in large mixing bowl; form a well in the center. Add yeast-milk mixture and the eggs. Stir until blended and smooth. Pour into a buttered 9 X 1 3-inch baking pan, spreading dough evenly. Let rise in warm place about 45 minutes. Chop the butter into the mixed sugar and cinnamon to form fine particles.
Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated to 375fF. for 30 minutes or until top is golden and syrupy. Makes about 12 servings.

Streuselkuchen. This is much the same as Butterkuchen except that the lemon rind is omitted from the batter and a crumb topping of 11/2 cups flour, 3/4 cup sugar, 1/4 cup ground almonds and 8 tablespoons (1 stick) butter are sprinkled over batter. If desired, 1/4 teaspoon cinnamon may also be added to the topping mixture.

Apfelbutterkuchen (a Bremen specialty). Prepare as for Butterkuchen, place sliced peeled apples over top of dough before placing in oven. Cover apples with same Butter Topping. Almonds are an optional addition (and very good!).

CANTONESE STYLE CRACKED CRAB WITH BLACK BEANS
Serves 8

1 Dungeness crab, live 
Flour for dredging 
2 tablespoons salted and fermented black beans 
2 tablespoons chopped fresh ginger 
1 1/2 tablespoons chopped garlic 
2 tablespoons Shaoxing wine (Chinese rice wine) 
2/3 cup chicken stock 
2 tablespoons light soy sauce 
1 1/2 teaspoons sugar 
1/2 teaspoon salt 
2 eggs 
3 1/4 cups peanut oil 
5 to 6 ounces ground pork, lightly hand-chopped 
2 teaspoons cornstarch mixed with 2 tablespoons water 
3 scallions, cut into 1 1/2-inch lengths (green part included) 

Put crab in a basin of salted water and let it swim around for 15 minutes or so. Drain and rinse. Grasp all four legs and the claw on each side of the body from behind and crack the underside of the crab against the sharp edge of a sink or cutting board, stunning the crab. Holding all legs in one hand, pull off top shell. Remove and discard mouth parts, and snip off and discard lungs. Cut body of crab in half; then cut each half into sections with one leg attached to each section. Crack each leg, dip exposed parts of the body in flour, and set aside. Gently crack large claws. 

Lightly chop black beans; combine them with ginger, garlic and wine in a small bowl and set aside. Mix chicken stock with soy sauce, sugar and salt, and set aside. Beat eggs lightly and set aside.

Add three cups oil to a wok and heat it. When it is very hot, add top shell of crab and cook just until it turns red, then remove to drain. Add body of crab to hot oil, and cook for one to two minutes. Then add claws and cook for another 30 seconds. Remove all crab pieces to drain.

Pour off all the oil, wipe wok clean and reheat. Add about 1/4 cup oil. When it is hot, add pork and cook, stirring, just until grains have separated. Add black bean mixture and stir until fragrant. Add seasoned stock and bring to a boil. Stir cornstarch mixture, and add it. Cook, stirring, until sauce has thickened and is clear and bubbling. Add scallions and crab bodies and claws, and cook until piping hot, about one minute. Turn off heat and stir in beaten egg. Place large shell upside down, like a bowl, in the center of a large platter. Arrange rest of ingredients on top of it, and serve.

CARROT SALAD

Shred carrots until you have 2 cups. Add 1/4 cup softened raisins. (Pour boiling water over them and let set for 5-10 min; drain well.) Add to carrots and toss. In small bowl place 1/2 cup mayo or salad dressing. Sprinkle on 2-3 tablespoons sugar, a dash of salt. Stir into carrots and raisins; Let set for 30-60 min. to blend flavors. Serve.

CHAMPAGNE BREAKFAST

2 1/2 c. seasoned croutons
3/4 tsp. mustard
2 c. shredded cheddar cheese
2 1/2 c. milk
2 lbs sausage
4 eggs
1 can cream of mushroom soup
1/2 c milk

Place croutons in a 9 x 13 inch buttered pan. Place cheese on top of croutons. Fry sausage, drain and put on top of cheese. (Other types of meat can be substituted for the sausage.) Beat eggs, mustard and 2 1/2 cups of milk together. pour over the meat. Cover and refrigerate overnight. Next morning, mix 1/2 cup of milk with mushroom soup and pour over top of casserole. Bake at 300 for 1 1/2 hours. Makes 6 - 8 servings.

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.

CHICKEN NAPA CABBAGE AND CHINESE SWEET SAUSAGE CASSEROLE
Serves 6-8

6 large dried black mushrooms 
1 chicken (3 1/2 pounds), cut Chinese-style into small pieces 
2 tablespoons Shaoxing wine (Chinese rice wine) 
1 teaspoon salt 
1 tablespoon cornstarch 
1 tablespoon sesame oil 
2 pounds napa cabbage 
2 tablespoons peanut oil 
4 links Chinese sweet sausage (lop chong ) 
2 teaspoons sugar 
2 tablespoons dark soy sauce 

Put mushrooms in a bowl and cover them with boiling water. Let soak 30 minutes or longer. Meanwhile, mix chicken pieces with wine, salt, cornstarch and sesame oil, and set aside.

Remove core of cabbage and cut leaves across into inchwide strips. Heat a wok and add peanut oil. When it is hot, add cabbage and cook, stirring, until it is thoroughly wilted and noticeably reduced in bulk, 5 minutes or so.

Put cooked cabbage in a clay pot or other flameproof casserole. Arrange chicken pieces, with marinade, over cabbage. Wring moisture from mushrooms, reserving liquid, and cut off and discard stems. Cut caps in half and wedge pieces between chicken pieces. Cut sausages diagonally into thin oblong-shaped slices, and spread these over the chicken. Combine 1/3 cup of the reserved mushroom liquid with sugar and soy sauce, and pour this over sausages.

Cover pot and bring casserole to a boil over medium heat. When it is bubbling and steaming, turn heat to low and simmer for 20 minutes. (Toward the end, check to make sure liquid hasn't evaporated; if necessary, add a little water.) When it is done, uncover, and allow dish to cool 5 minutes or so before serving.

CREAM CHEESE AND APPLES

1 8 oz. cream cheese, softened at room temperature
4 (2 oz). tubettes of old fashioned caramel apple dip (I buy the snack size 6 pack)
1/4 cup of Spanish peanuts
4-5 green apples (Granny Smith)

Put the softened cream cheese on a large serving plate, pour caramel on top of cream cheese making sure you cover the cream cheese, cut up the apples into bite sized pieces, crush the Spanish peanuts and sprinkle over entire plate. (Doubles easily for a bigger crowd).

CREAMY TEX MEX DIP

2 (8-oz.) pkgs. cream cheese, softened to room temp.
1 can diced tomatoes with green chiles (Ro-Tel)
tortilla chips

Mix 1/3 of the diced tomatoes into cream cheese to further soften. (A fork usually works best.) Remaining tomatoes should stir in easily. Chill well. Dip will be pink, creamy, and a little chunky. Serve with tortilla chips, and you won't have any left! (Doubles easily for a bigger crowd.)

CROCKPOT ITALIAN POT ROAST

1 3-5 pound roast
1 package Au Jus Seasoning
1 package Dry Italian Dressing Seasoning
1 12 oz can Tomato Juice
1 small package baby carrots
3 medium potatoes, cubed

Place the Roast in the crock pot. Put the carrots and the potatoes in with the roast. Put the seasoning packets in a mixing bowl with the tomato juice and mix. Don't worry if there are lumps, they will work out during cooking. Pour the mix over the roast and veggies. Put on low for 8 1/2 hours or high for 4 1/2. The end result will knock your socks off. You can vary with other meats and veggies. 

CRUNCHY LEMON MUFFINS

2 cups self-raising flour
3/4 cup sugar
lemon rind
75 grams butter (salted)
1 cup milk
1 egg
1 cup lemon juice
3/4 cup sugar

Mix flour, sugar and lemon rind together. Melt butter then add to milk and egg, whisk together. Add to dry ingredients. Stir until just combined. Place in non-stick muffin tins. Bake for 10mins at 425 degrees f. until nicely golden on top. Remove from oven. Mix lemon juice and sugar together (do not dissolve). Pour over hot muffins. Makes approx. 12 small muffins or 6 Texas sized ones. These are suitable for freezing.

DELUXE FAJITA NACHOS
2 1/2 cups shredded, cooked chicken 
1 package spices and seasonings for Fajitas (Lawry's or Mccormick) 
1/3 cup water 
8 oz tortilla chips 
1 1/4 cups grated cheddar cheese 
1 cup grated Monterey jack cheese 
1 large tomato, chopped 
1 can sliced ripe olives, drained 
1/4 cup sliced green onions 
salsa 
guacamole 
sour cream 
sliced jalapenos for spicier version 
In medium skillet, combine chicken, spices and seasonings for fajitas and water, blend well. Bring to boil, reduce heat and simmer 3 minutes. In large shallow ovenproof platter, arrange the tortilla chips. Top with chicken and cheeses. Place under broiler to melt cheese. top with tomato, olives, green onions, desired salsa. Serve with guacamole and sour cream 






FATBURGER

Southern California -- the birthplace of famous hamburgers from McDonald's, Carl's Jr. and In-n-Out Burger -- is home to another thriving burger chain that opened its first outlet in 1952. Lovie Yancey thought of the perfect name for the 1/3-pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41 units in California, Nevada, and moving into Washington and Arizona soon, Fatburger has become the food critics' favorite, winning "best burger in town" honors with regularity. The secret is the seasoned salt used on a big 'ol lean beef patty. And there's no ketchup on the stock version, just mayo, mustard and relish. Replace the ground beef with ground turkey and you've got Fatburger's Turkeyburger all up and cloned. 

From Top Secret Recipes:

1/3 pound lean ground beef
seasoned salt 
ground black pepper 
1 plain hamburger bun 
1/2 tablespoon mayonnaise 
1/4 cup chopped iceberg lettuce 
1 tomato slice 
1/2 tablespoon mustard 
1/2 tablespoon sweet pickle relish 
1 tablespoon chopped onion 
3 dill pickle slices (hamburger slices) 

Optional
1 slice American cheese 
Grill the unsuspecting beef patty in a hot frying pan.

Slap the hot side and the cold side together.

1. Form the ground beef into a patty that is about 1 inch wider than the circumference of the hamburger bun.
2. Preheat a non-stick frying pan to medium/high heat. Fry the patty in the pan for 3 to 4 minutes per side or until done. Season both sides of the beef with seasoned salt and ground black pepper.
3. As the meat cooks prepare the bun by spreading approximately 1/2 tablespoon of mayonnaise on the face of the top bun. 
4. Place the lettuce on the mayonnaise, followed by the tomato slice.
5. When the beef is done place the patty on the bottom bun. 
6. Spread about 1/2 tablespoon of mustard over the top of the beef patty.
7. Spoon about 1/2 tablespoon of relish over the mustard.
8. Sprinkle the chopped onion onto the relish.
9. Arrange the pickles on the chopped onion.
10. Bring the two halves of the burger together and serve with gumption. (http://www.topsecretrecipes.com)
Makes 1 burger.

Tidbits
If you want cheese on your burger, put a slice of American cheese on the face of the bottom bun before adding the beef patty. The heat from the meat will melt the cheese. 

FESTIVE LOAF
by Linda McCartney, Linda McCartney On Tour 

4 tablespoons olive oil 
2 medium onions -- chopped 
16 vegetarian burgers, defrosted -- crumbled 
2 tablespoons each: sage and rosemary -- freshly chopped 
4 large organic eggs -- beaten 
6 tablespoons soy cream 
4 tablespoons tamari or soy sauce 

In a large frying pan, heat the olive oil and saute the onions until soft. Add the crumbled burgers and brown them with the onions, taking care that they do not stick to the pan. Add the herbs and fry for a further 2 minutes before removing the pan from the heat.

Place the mixture in a bowl and add the beaten eggs, soy cream, and tamari or soy sauce. Mix well, then press it into a well-greased loaf pan and bake at 350 F for 40-45 minutes until it has set in the center.

Leave the loaf in the pan to cool, and turn it carefully out after 15 minutes. Serve warm.

GEORGIA PEACH BREAD

3 cups fresh peaches, sliced
6 TBsp. sugar
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1-1/2 cups sugar
1/2 cup shortening
2 eggs
1 cup pecans, finely chopped
1 tsp. vanilla

Place peaches and 6 tablespoons sugar in container of blender or food processor. Process until pureed. Mixture should yield about 2-1/4 cups. Combine flour, baking powder, soda, salt, and cinnamon; set aside. Combine 1-1/2 cups sugar and shortening. Cream well. Add eggs and mix well.

Add peach puree and dry ingredients; mix until dry ingredients are moistened. Stir in nuts and vanilla. Spoon batter into 2 well greased 9x5x3 inch loaf pans. Bake at 350 degrees or until done. Cool for 10 minutes in pan. Turn out on rack and let cool completely.

GLAZED PORK CHOPS

4 bone-in pork loin chops (3/4 inch thick)
1/3 cup plus 1 Tbsp. cider vinegar, divided
3 Tbsp. soy sauce.
3 garlic cloves, minced
1-1/2 teaspoons cornstarch

In a nonstick skillet over medium heat, brown pork chops on both sides. In a bowl, combine 1/3 cup vinegar, soy sauce, and garlic; pour over the chops. Cover and simmer for 8-10 minutes or until the meat is no longer pink. In a bowl, combine the cornstarch and remaining vinegar until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Yield: 4 servings.

GREEK SPLIT PEA SOUP

This takes about 2 minutes to put together, followed by long, slow simmering - 1 1/2 hours - to produce a thick, filling, and very nutritious soup. Serve it with some bread or salad sandwiches for a cheap, easy lunch or supper. The texture is fairly smooth so it's ideal for babies and toddlers, and very popular with them (but leave the raw onion topping off their portion).

1 1/2 cups yellow split peas 
1 large onion, sliced 
olive oil 
salt and pepper 
juice of 1 lemon 
1 red onion, chopped (optional) 

Put the split peas into a large saucepan with the onion, 5 quarts water, and 1 tablespoon olive oil. Bring to a boil, then skim off the froth. Let simmer gently, uncovered, for 1 1/2 hours, stirring from time to time towards the end to prevent it sticking. It will be thick, fairly smooth, and creamy-looking. Season with plenty of salt and pepper and add the lemon juice, a bit at a time, until it tastes right: I generally find it will take the whole lot. Top each portion with a little olive oil and some chopped red onion if you wish.


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.

HEAVENLY CARROT SALAD

3 cups shredded carrots
1 cup (one 8oz can) pineapple tidbits, packed in juice, drained but reserve
2 tbsp liquid
1/2 cup raisins
1/2 cup (1oz) mini marshmallows

1/2 cup fat free mayo
1/2 cup cool whip lite
1tsp coconut extract
6 lettuce leaves
2 tbsp flaked coconut

In large bowl combine first 4 ingredients. In small bowl combine mayo, cool whip, extract and 2 tbsp juice. Add to the large bowl. Cover and refrigerate until ready to serve. Serve on lettuce leaves. Top each serving with 1 tsp of flaked coconut. Serves 6 

Hints - If you can't find pineapple tidbits use chunk, coarsely chop it. To plump raisins without "cooking" place in glass measuring cup and microwave on high for 20 seconds.

HOMEMADE COOL WHIP

1 teaspoon gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
3 tablespoons sugar
3 tablespoons oil

Chill a small mixing bowl. Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved. Cool until tepid. Place ice water and nonfat dry milk in the chilled bowl. Beat at high speed until mixture forms stiff peaks. Add sugar, still beating, then oil and gelatin. Place in freezer about 15 minutes then transfer to refrigerator until ready for use. Stir before using to retain creamy texture. Makes 2 cups.

HOT DEVILED POTATOES

2 cups Potatoes, mashed -- (may use instant)
1/2 cup Nonfat Sour Cream -- or yogurt/IMO
2 teaspoons Prepared Mustard
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 tablespoons Green Onion -- chopped
Paprika -- to taste

Prepare potatoes (if instant, according to package directions) or warm left over potatoes. Heat sour cream in a medium saucepan, being careful not to boil. Add mustard, salt & sugar, then stir to blend. Stir into hot potatoes. Add onion, and stir to blend. Spoon into foil baking shells and sprinkle with paprika.

Potatoes may be made ahead and refrigerated or frozen, then warmed by covering with a piece of foil and baked in a 350 degree F oven for 15 - 20 minutes.

HOT DOG CASSEROLE

7-9 hotdog franks, cut up
1 can diced tomatoes
1 can baked beans
3/4 cup cooked rice

Pre-heat oven to 375 degrees. Mix all ingredients in a bowl and place in a
casserole dish. Cover and bake for 45 minutes or until bubbly.

HUNTING CAMP CHILI

3 lbs ground beef or venison
3 lbs onion, coarsely chopped
10-12 cloves garlic, minced
2tsp cumin
4tbs chili powder
1 can beer(minus 1 swallow)
3 16 oz cans pork & beans
3 16 oz cans red kidney beans
1 16 oz can tomato sauce
salt & pepper to taste

Brown meat ,onions and garlic together breaking up meat as it cooks. When meat
is brown and crumbling, add remaining ingredients and slowly simmer, stirring
occasionally, for 2-3 hours. If it starts to get a little too muddy, add some water ,or more beer. Serve the chili over rice with some shredded cheddar cheese on the side, along with some good crusty bread. 

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).

KRAUT AND NOODLE CASSEROLE

2 cups medium-wide noodles
2 Tbs butter or margarine
1 1-lb-4-oz can sauerkraut, drained (2-1/2 cups)
Pepper to taste
1/4 lb packaged process Cheddar cheese slices

Heat oven to 300º. Cook noodles until barely tender; drain. Add butter; toss until well mixed. Spread 3/4 of the sauerkraut in 11/2 qt. Casserole or 10"x6"x2" baking dish. Sprinkle with pepper. Top with noodles, cheese, rest of sauerkraut. Bake, covered, 1 hour. Makes 4 or 5 servings, can be reheated as leftovers.

LONE STAR STEAKHOUSE BAKED SWEET POTATO

It saddles on up next to your entree at this huge steakhouse chain, but it's not what it claims to be. Sure, the menu says "baked sweet potato," but you're actually getting a sweet and tender red-skinned yam underneath all that yummy melted butter and cinnamon/sugar. And don't just get any yam for this top secret clone. You want to use garnet yams, if you have a choice. Then be sure to cook them long enough that the sugar in the yams begins to squirt out and burn in a couple of spots. Each yam should be tender, but not mushy. The skin on the outside will turn from red to greyish-brown, and inside it will be a hearty shade of black. 

From Top Secret Recipes:

4 garnet yams
3 tablespoons granulated sugar 
1 1/2 teaspoons cinnamon 
1/2 cup whipped butter 

1. Preheat oven to 400 degrees. Bake yams for 1 1/2 to 2 hours. When they are done, they will be very soft in the center, and you will see liquid from the potato oozing out and charring. When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato. This is a perfectly cooked potato. 
3. To serve, slice a potato down the center. Add two tablespoons of whipped butter, then sprinkle some cinnamon/sugar over the top. (http://www.topsecretrecipes.com)
Makes 4 servings.

OPEN FACE PINEAPPLE SANDWICH

2 slices white or wheat bread
Peanut butter
3 slices pineapple from a can
2 slices American cheese

Toast bread in the toaster until medium brown. Spread each with peanut butter to your taste and place on a cookie sheet or in a baking pan. Top each with 1 and 1/2 slices of pineapple, which has been drained on a paper towel to remove excess juice. Top each then with a slice of cheese. Place in oven under the broiler just until cheese melts. Makes 2 open-face sandwiches. 

PARADISE JELLY

20 apples, washed and quartered 
10 quinces, peeled and cored 
1 quart cranberries 

Combine fruit in a large pan. Add water to cover and boil it until soft. Strain pulp through a jelly bag or a cheesecloth-lined sieve. Boil juice 10 minutes. Proceed as for apple jelly, if using pectin.

A Sure-Jell brochure jelly recipe calls for 8 1/2 cups fruit juice, 6 cups sugar and a box of Sure-Jell. Mix 1/4 cup of the sugar with the Sure-Jell. Stir the mixture into the juice. Add 1/2 teaspoon butter or margarine. Bring the mixture to a full rolling boil over high heat, stirring constantly.

Quickly stir in remaining sugar. Bring to a full rolling boil, and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill sterilized canning jars to within 1/8-inch of rim. Cover quickly with flat lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. Check seals in 1 hour. Or process in a boiling-water bath. 

POTATO LOVERS PIZZA

2 tablespoons extra virgin olive oil 
1 red onion, sliced 
8 garlic cloves, sliced thinly 
4-6 small red potatoes, scrubbed, sliced thinly 
2-3 tablespoons water 
3 tablespoons pine nuts 
1 bunch fresh spinach, washed, stemmed 
pizza dough, stretched and rolled out 
1/2 cup sun-dried tomato basil pesto or favorite pesto
1 teaspoon Italian herbs
1 teaspoon marjoram 
4 ounces feta cheese, crumbled 

Preheat your oven to 400 degrees. In a large skillet, heat the olive oil over medium high and saute the onion for 5 minutes. Add in the garlic slices and potatoes and stir for 3 minutes. Add 2-3 tablespoons water, cover, and cook until tender, about 6 minutes. Add pine nuts and stir. Add in the spinach leaves and cook until just wilted. Remove from heat.

Spread the pesto on the prepared pizza dough. Lay the onions, potatoes, garlic, pine nuts, and spinach leaves evenly over the pesto and sprinkle with herbs. Crumble feta cheese over the pizza and drizzle a little olive oil over the potatoes and around the outer crust edges.

Bake for 15-20 minutes until the pizza dough is baked to a golden brown. Serve with a light green salad and a glass of good chianti.

QUINCE COMPOTE WITH CINNAMON
Serves 6

3 large quinces 
1 cup sugar 
1/4 cup strained fresh lemon juice, optional 
2 teaspoons ground cinnamon 

Peel quinces, cut into eighths and cut out core and seed section from each piece. Place quince pieces in heavy saucepan, add water just to cover and bring to boil. Cook uncovered over medium-low heat, carefully turning over slices from time to time, about 50 minutes, or until tender and only about half covered with water. (Cooking time varies with size of the fruit and degree of ripeness.)

Add sugar, lemon juice and cinnamon. Swirl pan and baste quinces with liquid to dissolve sugar. Cook over medium heat 5 minutes, then over low heat 30 minutes, basting from time to time. Watch carefully; it may scorch. When quinces are ready, they should be very tender and appear shiny and glazed. Syrup should taste concentrated. Spoon into serving dishes with syrup. Serve cold.

RICE PUDDING

2 tablespoons butter or pure vegetable margarine 
1/2 cup round-grain 'pudding' rice 
4 tablespoons brown sugar 
5 cups milk or soy milk 
freshly grated nutmeg 

Set the oven to 325°F. Use the butter or margarine to grease a shallow ovenproof dish. Rinse the rice thoroughly under cold running water, then put it into the dish with the sugar and milk or soy milk; stir gently. Grate some nutmeg on top, then place in the center of the oven and bake for about 2 hours, or until thick and creamy.

ROASTED RED POTATOES

1 pound small red potatoes
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese

Cut the potatoes into 1/4 inch slices; toss with oil. Place in a single layer in a greased 13-inch X 9-inch X 2-inch baking pan. Sprinkle with salt, pepper and Parmesan cheese. Cover tightly with foil. Bake at 350F for 40 minutes or until tender.

SALMON AND PASTA PRIMAVERA

8 ounces uncooked linguine pasta
2 cups sugar snap peas
2 Tbsp. Butter
1 lb. Salmon fillet (or one 15-oz. Can Bumble Bee salmon)
1 1/2 cups fresh mushrooms
3/4 cup chopped onion
1 cup chicken broth
3 Tbsp. Flour
1/2 tsp. Salt
1 tsp Dill weed
1/4 tsp each of Thyme and Rosemary
1/4 cup dry white wine
1/4 cup heavy cream

Cook pasta according to package directions, adding sugar snap peas during the
last 3-4 minutes. Drain. Bake salmon, flake, and set aside. In a large skillet, melt butter, add mushrooms and onion; saute 3 - 4 minutes. Whisk together broth, flour, salt and herbs; add wine and cream; gently stir in salmon. Cook until heated through. Serve over pasta and snap peas. Serves 6.

SESAME CRUSTED CHICKEN WITH HOISIN-GINGER VINAIGRETTE
Serves 4

For the vinaigrette: 
1/4 cup soy sauce 
1/4 cup hoisin sauce 
1/2 cup toasted Asian sesame oil 
1/2 cup peanut oil 
2 tablespoons honey 
2- inch piece peeled fresh ginger root, minced 
1 tablespoon rice vinegar 
2 cloves garlic, peeled 
1 jalapeño pepper, seeded and minced, or to taste 
1/2 cup chopped cilantro 
For the chicken and vegetables: 
4 boneless, skinless chicken breast halves, pressed to uniform thickness 
4 tablespoons sesame seeds, preferably half white and half black 
3 bell peppers, preferably a mix of colors, seeded and cut in julienne (may substitute carrots, bok choy or steamed snow peas) 

For the vinaigrette: In a food processor or blender, combine all vinaigrette ingredients until emulsified. Set aside.

For the chicken: Place the chicken in a shallow bowl, drizzle with half of the vinaigrette and turn to coat both sides. Set aside for 30 minutes. Reserve remaining vinaigrette.

Place sesame seeds on a plate. Remove chicken from marinade, allowing any excess to drip off. Dredge chicken in the sesame seeds, turning to lightly coat both sides. Discard the vinaigrette used as a marinade.

Heat a large skillet or grill pan over medium-high heat. Cook chicken, turning once, until done, 4 to 5 minutes per side. Transfer chicken to a cutting board and thinly slice on diagonal.
In a large bowl, toss peppers with remaining unused vinaigrette. To serve, divide the chicken slices and the peppers among individual plates.

SLOW COOKED BAVARIAN POT ROAST

4 pounds beef arm pot roast
1 teaspoon vegetable oil
1 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground black pepper
3 whole cloves
4 medium apples -- cored and quartered
1 small onion -- sliced
1/2 cup apple juice
3 tablespoons all-purpose flour
3 tablespoons water

Wipe roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with salt, ginger, and pepper. Insert cloves in roast. Place onions and apples in slow cooker and top with roast (cut roast in half if necessary, to fit easily). Pour in apple juice. Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.

Remove roast and apples to warm platter. Turn slow cooker to HIGH. Make a smooth paste with flour and water; stir into slow cooker. Cover and cook until thickened. Pour over roast. Yield: 8 servings. 

SLOW COOKED STUFFED CABBAGE

12 large cabbage leaves
4 cups water
1 pound lean ground beef
1/2 cup cooked rice
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
6 ounces tomato paste
3/4 cup water

Wash cabbage leaves. Boil 4 cups water. Turn heat off. Soak leaves in water
5 minutes. Remove, drain, and cool.

Combine remaining ingredients except tomato paste and water. Place 2 tablespoons mixture on each leaf and roll firmly. Stack in slow cooker. Combine tomato paste and 3/4 cup water, and pour over stuffed cabbage. Cover and cook on LOW 8 to 10 hours. Yield: 6 servings.

SOY SAUCE INFORMATION

Taiwanese imports top soy sauce test
BY LUIS ZARAGOZA
Mercury News 
Whether or not individual Asian cultures celebrate the Lunar New Year, each embraces its own versions of soy sauce, one of the world's culinary wonders.

Soy sauce is a complex elixir drawn from a fermented mash of simple ingredients: soybeans, wheat and brine. Since its beginnings about 2,500 years ago, soy sauce has evolved and adapted to the tastes of many peoples. Today, soy sauces are light and dark, thick and thin, branching from a base of Chinese- and Japanese-style sauces that, roughly speaking, differ because of the proportion of ingredients used to brew them.

As a flavor harmonizer and enzyme-rich natural meat tenderizer, soy sauce has gone global, becoming integral to the preparation of Mexican fajitas and Jamaican jerk sauces. University studies have shown that soy sauce has some 300 flavor components. Among them: amino acids similar to monosodium glutamate that trigger the mysterious ``new'' taste called umami, a subtle but distinct flavor different from the established salty, sweet, sour and bitter. Parmesan cheese has a pronounced umami taste, while mushrooms, beef steak and tomato juice have it to a lesser degree. Umami awareness is changing how people cook and evaluate the taste of things.

Our tasters went looking for new flavors when sampling four brands of soy sauce from the shelves of a popular Asian market. Although the market had dozens of varieties of soy sauce, we chose just four brands that were dark and contained no added flavorings such as garlic. The idea was to focus the tasters' tastebuds on a narrow range of options and see what impressed them beyond the characteristic saltiness.

The tasters scored the brands -- Amoy, Kikkoman, Kimlan and Wei-chuan -- on flavor, aroma and appearance on a scale of 1 to 10, with 10 being best. They didn't see labels before tasting. We averaged their scores and ranked them as follows:

1) Wei-chuan China Soy Sauce (Score: 6. Cost: $2.09 for 33 ounces. Calories per tablespoon: 12.)

Tasters liked its rich consistency, deep chocolatey color and complex nutty flavor. They especially liked its subtle sweetness. A Taiwanese import, it contains no added sweeteners.

2) Kimlan Authentic Chinese Soy Sauce (Score: 5.3. Cost: 69 cents for 5 ounces. Calories per tablespoon: 16.)

Tasters rated this one almost as highly as the Wei-chuan, judging it close in taste, thickness and smoothness. One taster said it seemed less sweet to her and more like ``a good classic example of soy sauce.'' Another Taiwanese import.
3) Amoy Gold Label Dark Soy Sauce (Score: 3.2. Cost: $1.99 for 16.9 ounces. Calories per tablespoon: 10.)

Tasters found this entry markedly saltier than the others. It also seemed to them syrupy and ``slightly fishy'' smelling. While one taster called it ``potent'' and ``robust,'' another said it just didn't have enough ``zing.'' A Hong Kong import.

The Kikkoman sauce scored only slightly lower than the Amoy. Tasters characterized its flavor as sharp and tangy.

Our tasters: W. Haze Dennis, Hospitality Management Department chairman, Mission College, Santa Clara; Shana Feiner, home cook, Palo Alto; Lou Pappas, Bay Area cookbook author.

SPAGHETTI BACON AND EGGS

8 ounces Spaghetti
1/2 pound Bacon
4 Eggs -- beaten
1/2 cup Parmesan cheese -- grated
1/2 cup Light Cream
Parmesan cheese -- (additional)

In a large pan, cook spaghetti according to package directions. Meanwhile, cook bacon by placing on a cookie sheet and baking in oven at 350 degrees F until crispy. Drain bacon on paper towels and crumble. Set bacon aside. In a medium bowl, mix eggs, Parmesan cheese and cream. Drain spaghetti and return to the pan. Stir in egg mixture. Toss and cook until egg mixture is done and coats spaghetti. Stir in bacon and serve immediately with additional Parmesan cheese sprinkled on top.

SPAGHETTI FOR A RAINY DAY

1 pound Italian spaghetti pasta, cooked, drained 
2/3 cup extra-virgin olive oil 
8-10 garlic cloves, minced 
1 teaspoon red chili flakes 
Sea salt 
Black pepper, freshly ground 
2-3 tablespoons chopped fresh Italian parsley 

While the spaghetti is cooking to al dente in salted water, heat the olive oil gently in a large, wide nonstick skillet over low-medium heat. Stir in the garlic, chili flakes, sea salt, and ground pepper and gently warm the seasonings.

Drain the pasta and reserve about a half cup of the pasta liquid. Add the pasta and reserved water into the warm olive oil mixture, add in the chopped parsley, and toss the spaghetti well to coat it evenly.

Serve at once in pasta bowls with slices of warm crusty bread to soak up any remaining oil and garlic left in your dish ... you won't want to waste a drop!

SQUASH SOUP

1- Butternut squash, cut in half, seeded, and roasted, cut side down for
about an hour at 375 degrees.
2 cloves of garlic
2 TBS extra-virgin olive oil
1 TBS chicken broth powder
1 TBS butter
1/2 Cup--1 Cup of Water
1/2 tsp sesame tahini, optional
pinch of curry powder

Mashed Potatoes, your favorite recipe
Roasted Pumpkin Seeds to garnish

In a large saucepan, saute' 2 cloves of garlic, minced, in about 2 TBS of extra--virgin olive oil. Scoop out the squash & add. Add the rest of the ingredients & cook on low for about an hour. Remove from heat. In small batches, put into a blender & puree' until smooth. Be careful, as the heat will pop the lid off the blender. To be safe, cover the blender with a dry cloth & hold firmly while blending the small batches! To serve,
put soup in a bowl & spoon a dollop of mashed potatoes into the center. Using a fork, fan out each side of potatoes so that it resembles a flower. Sprinkle with pumpkin seeds, if desired. 

ANNETTE FUNICELLO'S STEAK IN A BAG

2 pounds top sirloin steak -- cut 2-1/2" thick
2 tablespoons garlic spread
2 tablespoons vegetable oil
1 teaspoon salt
1-1/2 teaspoons seasoned pepper
1/2 cup Cheddar cheese -- shredded
1 cup bread crumbs

Trim fat from steak. Make a paste from garlic spread, vegetable oil, salt, and seasoned pepper. Spread on both sides of steak. Combine cheese and bread crumbs; pat on steak. Place steak in brown paper bag (large enough to fit steak comfortably). Seal loosely with paper clips. Bake in preheated 375 degree F. oven 30 minutes. Increase oven temperature to 425 degrees F. and bake steak for 15 minutes longer. Unseal bag to serve.

Notes: For easy handling, place bag on cookie sheet during baking. Annette advises, "You can bake steak early in the day, then bake at 425 degrees just before serving." Yield: 6 servings.

RED LOBSTER TERIYAKI GLAZED FRESH FISH

This is a super cool, island-style recipe to use the next time you've got the taste for a sweet, tropical grilled fish dinner. Red Lobster offers your choice of fish from the menu prepared on the grill and then slathered with a coating of this tangy citrus and ginger teriyaki glaze. To top it off, a delicious island fruit salsa is piled up on top. Pick your favorite fish and then prepare this delicious sauce and salsa before grilling for a light secret clone from America's favorite seafood chain. 

From Top Secret Recipes:

Tangy Citrus & Ginger Teriyaki Sauce
1/2 cup thick teriyaki glaze (Kikkoman) 
1/3 cup orange juice 
2 tablespoons honey 
2 teaspoons vegetable oil 
1 teaspoon lemon juice 
1/4 teaspoon fresh minced ginger 

Cool Pineapple-Mango Salsa 
1/2 cup diced canned pineapple 
1/2 cup diced fresh mango 
1/4 cup diced tomato
1 tablespoon chopped green onion
1 teaspoon diced canned jalapeno
1 teaspoon minced fresh cilantro

4 servings of the fish of your choice:
salmon, tilapia, rainbow trout, halibut, snapper, or swordfish 
Time to get all tropical. Use the sweet sauce and fruity salsa on your favorite grilled fish. This time, it's salmon. 

1. Prepare teriyaki sauce by combining all the ingredients in a blender until ginger is completely pureed. Chill until needed.
2. Prepare pineapple-mango salsa by combining the ingredients in a medium bowl. Cover and chill until needed.
3. Prepare fish by preheating your grill on high heat. Lightly salt and pepper the fish and grill it until done. Brush the fish with a coating of the teriyaki sauce just before it is removed from the heat. Carefully place each fish serving on the center of the plates. Spoon a garnish of the pineapple-mango salsa on top of each serving. Serve extra garnish and teriyaki on the side, if desired. (http://www.topsecretrecipes.com)
Makes 4 servings.

TIGER BALM FOR PAIN RELIEF

Ingredients: (% by weight and amount needed for 56oz. batch.)

32.00% 17.92 oz. Camphor Blocks
20.00% 11.20 oz. Menthol Crystals
20.00% 11.20 oz. Bees Wax
8.00% 4.48 oz. Oil of Clove
8.00% 4.48 oz. Oil of Cajuput
8.00% 4.48 oz. Oil of Cinnamon
4.00% 2.24 oz. Petroleum Jelly

1.75% 1.00 oz. Ammonium Hydroxide (optional)

(I know, it adds up to 101.75% if you include the ammonium hydroxide. The hydroxide is added as a percent by weight compared to the rest of the ingredients, instead of as a percentage of the total weight).

Melt beeswax and petroleum jelly in a pot until completely liquefied. Remove from heat, quickly stir in camphor blocks (may help to chop or grate camphor prior). Add rest of ingredients, stir until consistent, and camphor has melted. Pour into permanent container, and let congeal. 

The above recipe will make a nice tiger balm equivalent to the commercial white stuff. If ammonium hydroxide is added, it turns red, and adds a little more heat to it. This stuff is expensive to make, but is even more expensive to buy:

1 oz. commercial Tiger Balm: $4.99
1 oz. homemade tiger balm: $2.38 (in my area)
A savings of $2.61/oz.

VEGETABLE LASAGNA

16 lasagna noodles 
1 cup ricotta cheese 
1 cup cottage cheese, drained 
2 eggs 
1/2 cup Parmesan cheese 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1 cup chopped red pepper 
1 cup chopped green pepper 
1 chopped onion 
2 cloves garlic, minced 
2 tablespoons olive oil 
1 carrot, grated 
1 zucchini, grated 
1 16 oz. can whole tomatoes 
1 6 oz. can tomato paste 
1/3 cup red wine 
2 teaspoons parsley flakes 
2 teaspoons salt 
2 teaspoons sugar 
1 teaspoon basil 
1 teaspoon oregano 
2 bay leaves 
3 cups grated mozzarella cheese 

Cook the lasagna noodles according to the package directions. Then put the noodles in cold water and set them aside.

In a bowl that doesn't have to be microwave-safe, combine the ricotta cheese, cottage cheese, eggs, Parmesan cheese, salt, and pepper. Stir until the ingredients are mixed and set the bowl aside.

Then in a microwave-safe bowl combine the peppers, onion, garlic, and oil. Microwave the vegetables for 5 to 6 minutes, until the vegetables are tender. Stir the carrot and zucchini into the cooled vegetables. Set the bowl aside for a bit.

Smash the tomatoes a little with a fork. Then stir in the tomato paste and the wine, until the mixture is pretty smooth. You can substitute water or grape juice for the wine or any other liquid. Mix in the parsley, salt, sugar, basil, oregano, and bay leaves. Microwave the mixture on high for 10 minutes. Fish out the bay leaves and discard them.

Grease a 9x13 pan and fill it with 1 cup of tomato sauce. Now you are ready to start assembling the lasagna rolls.

Drain the noodles and pat them dry as you need them. Lay 2 noodles end to end and overlap them about an inch. Spread the noodles with the ricotta mixture, then cover the ricotta with vegetables, sprinkle with cheese, and spoon some tomato sauce over the cheese. Now you're ready to roll it up. You will have more luck if you don't overload the noodles with filling.

To form the rolls, start at one end and roll the noodle like a sleeping bag. When you get to the end, secure it with a wooden toothpick. Place the rolls in a ring around the outer edge of the dish. Do not place any rolls in the center of the dish.


Microwave the rolls for 5 minutes, then let them stand for 10 minutes to set before eating. If you think making the lasagna rolls seems like too much trouble, you can make a pan of lasagna with this same recipe. Cover the bottom of the dish with noodles and make layers of ricotta, vegetables, mozzarella, and sauce. End with a layer of mozzarella cheese on top.

VEGETABLE POT PIE

Filling
1 tablespoon canola oil
1 large yellow onion, diced
2 cloves garlic, minced
2 cups water
2 medium parsnips, peeled and diced
2 cups white potatoes, diced
4 medium carrots, peeled and diced
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper 
1 1/2 cups green peas, fresh or frozen 

Crust
4 cups unbleached white flour
1 1/2 teaspoons salt
1 1/2 cups canola oil
1/2 cup water

Preheat the oven to 400 degrees.

To make the filling, in a large saucepan heat 1 tablespoon of the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes. Add the water, parsley, potatoes, carrots, parsley, salt, and pepper, and bring to a simmer. Cook over medium-low heat, stirring occasionally, until the vegetables are tender, about 20 to 25 minutes. Stir in the peas and cook for 5 minutes more. To thicken, mash the potatoes and parsnips against the side of the pan with the back of a spoon. Remove from the heat and let cool slightly. 

To make the crust, in a large mixing bowl combine the flour and salt. Blend in 1-1/2 cups of the oil and water and form a large moist ball of dough. Divide dough into four balls of equal size. On a lightly floured, flat surface, roll out the balls of dough into 1/8-inch-thick rounds about 10 inches in diameter. Place two of the rounds into the bottom of two lightly greased 9-inch-round deep-dish pie pans. Bake for 5 to 7 minutes; cool for about 5 minutes. 

Pour the filling equally into the pie pans. Cover the filling with the two remaining round crusts, and crimp the edges with a fork. Pierce the tops with a fork two or three times. Bake until the tops are lightly browned, about 20 to 25 minutes. Cool for 10 minutes before serving.

WINTER VEGETABLE STEW MEXICAN

3 T. olive oil 
2 red onions, chopped roughly 
6 celery stalks, chopped in large dice 
6 carrots, peeled and cut in large dice 
6 cloves of garlic, minced 
2 bay leaves 
2 T. Ancho chili powder or even a bit more 
2 t. ground cumin (I use 1-1/2 T) 
2 t. coriander 
1/4 t. cinnamon 
1 T. salt 
Freshly ground pepper to taste 
1 (10 ounce) pkg. large red or white pearl onions, scored, par boiled and skins removed 
10 cups vegetable stock 
6 T. tomato paste 
1 head cauliflower, cut into flowerets (another vegetable can be substituted if cauliflower isn't your favorite) 
1-2 serranos, minced 
2 Anaheim, seeded and cut into chunks 
1 cup water 
6 T. cornstarch 

Preheat oven to 375.
Heat the olive oil in a large heavy pot over medium low heat. Add the onions, celery, carrots, garlic, bay leaves, chile powder, cumin, coriander, cinnamon, salt and pepper. Sauté, stirring often, until the mixture is juicy, about 15 minutes. Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water. Place the pearl onions in the boiling water for 1 minute, then transfer to ice water. When cool, peel. then set aside.

Add the stock to the sautéed vegetables, stirring to scrape up any browned bits in the bottom of the pan. Add the sweet potatoes and tomato paste. Bring to a boil, reduce heat and simmer for 10 minutes.

Mince peppers and remove seeds. Sauté them lightly. Add the cauliflower, and pearl onions. Cover and simmer 5 minutes, stirring occasionally, until the cauliflower is tender. Strain the liquid from the vegetables into a large pot. Stir together the water and cornstarch. Bring the stew liquid to a boil, keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.

Divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover. (Save any excess liquid for another use.) Top with large dollops of the cornbread topping. Bake about 30 minutes, or until the top is golden brown.