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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).

ANGEL HAIR PASTA WITH SHRIMP AND LEMON

APRICOT GLAZED CHICKEN

APRICOT PORK TENDERLOIN

BACON ONION PIE

BEEF STEW

BROCCOLI PEANUT SALAD

BUTTERMILK PIE

CAJUN DIRTY RICE

CAJUN STYLE MEATLOAF

CAPPUCCINO MIX

CARIBBEAN SWEET POTATO SALAD

CHEESE PEPPER SOUR CREAM YEAST BREAD

CHICKEN AND ASPARAGUS STIR FRY

CHICKEN AND BEAN BURRITOS

CHICKEN AND MASHED POTATO BAKE

CHICKEN FAJITAS IN LIME

CHICKEN MACARONI STEW

CHICKEN RUBY

CHICKEN WITH RICE

CHOCOLATE CHIP BARS

CHOCOLATE CHIP CRUNCH BARS

CHOCOLATE NUT BARS

CINCINNATI STYLE CHILI

COFFEE RECIPES

CONCHAS

CRAB PATE

DATE BARS

EASY LEMON BARS

FIESTA PORK TENDERLOIN

FILLET OF BEEF WITH RED PEPPER BUTTE

HONEYMOONERS CASSEROLES

ITALIAN MOCHA ESPRESSO

LEFTOVERS TIPS

LEMON BARS

LIGHT OYSTERS AND PASTA SHELLS

LINGUINE AND SHRIMP WITH BUTTER SAUC

MARDI GRAS KING CAKE

MEXICAN CHOCOLATE AND MASCARPONE CHE

MOCHA COFFEE

MOM PLEASING FRIED SHRIMP

ORANGE GLAZED PORK CHOPS

PEACHY PORK ROAST

PEPPERS WITH SHRIMP

PERFECT PECAN BARS

PINEAPPLE DELIGHT

PORK CHOPS and SPANISH RICE

POTATO CHOCOLATE CAKE

ROAST CORNISH HENS WITH BERRY SAUCE.

SALSA SALSA

SHORTBREAD

SHRIMP AND POTATOES IN LEMONY GINGER

SHRIMP AND TOMATO PIZZA

SHRIMP ENCHILADAS

SHRIMP STIR FRY

SLOPPY JOES

SPICED MOCHA COFFEE MIX

SPINACH PARSLEY PESTO

STIR FRIED SOUTHWESTERN PORK SALAD

SWEET AND SOUR SHRIMP

TRIPLE FUDGE BROWNIES

VEGETABLE POT PIE

WHITE CORN AND SCALLOP CHOWDER

WINTER PISTOU SOUP

YUCCA CRUSTED FLOUNDER

YUCCA WITH MOJO

ANGEL HAIR PASTA WITH SHRIMP AND LEMON

1/2 pound dried angel hair pasta, cooked according to package directions

3 tablespoons olive oil

3 clove garlic, peeled and chopped

2 (14.5-oz.) ounces diced tomatoes, drained

1 lemon, juiced

1 tablespoon chopped fresh oregano

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 pound shrimp, peeled and deveined

1 lemon, sliced in 1/4-inch slices

Cook pasta according to package instructions; drain and set aside.

In a large nonstick skillet heat oil; add garlic and sauté until golden, about 1 minute. Add tomatoes, oregano, lemon juice, salt and pepper. Lower heat and simmer for 5 minutes. Add shrimp and cook until just pink. Add pasta and toss until thoroughly heated.

Serve immediately.

APRICOT GLAZED CHICKEN

1 (3-5lbs.) fryer or roasting chicken

1 cup seedless red or green grapes

4 tablespoons honey, divided

1 (16-oz.) can apricot halves, divided

1/4 cup butter or margarine, divided

2 teaspoons seasoned salt

1/4 teaspoon black ground pepper

1/2 cup chicken broth

Rinse chicken in cold water and pat dry with paper towels. Toss 1 cup grapes with 2 tablespoons honey in small bowl. Place grapes in body cavity. Tie legs close to body and fold wing tips back or secure with skewers or cotton string. Place chicken, breasts side up, on rack in roasting pan.

Preheat oven to 350°F.

Drain apricot halves, reserving syrup. Set aside 6 halves for garnish. Purée remaining apricots in blender or food processor with melted butter, seasoned salt, pepper and remaining w tablespoons honey. Brush over chicken. Pour broth and 1/4 cup apricot syrup in bottom of pan. Cover chicken loosely with tented foil.

Roast chicken for 1 3/4 to 2 hours or until chicken is tender and thermometer inserted in thigh registers 180°F. Baste occasionally with pan drippings to glaze. Remove foil during last 30 minutes of roasting. Serve chicken on platter garnished with clusters of grapes, apricot halves and fresh herbs, if desired.

APRICOT PORK TENDERLOIN

3 strips of bacon

2 pounds pork tenderloin

1 onion, peeled and thinly sliced

1/4 cup apricot jam

Preheat oven to 350°F.

Wrap strips of bacon around pork strips. Place in a baking dish and sprinkle with onion. Spread apricot jam on top. Bake 40 to 45 minutes or until cooked thoroughly. Serve hot.

BACON ONION PIE

1/2 cup butter

1/2 cup Italian seasoned bread crumbs

8 slices bacon

1 small onion, thinly sliced

6 ounces evaporated milk

3 large eggs

2/3 cup shredded cheddar (the sharper the better)

Melt 5 tablespoons butter and combine with bread crumbs in a pie plate. Press into a crust and refrigerate 30 minutes.

Cook bacon until crisp. Saute onion in 3 tablespoons butter until golden. Crumble bacon and layer bacon and onion in crust. Combine milk and eggs and pour over bacon and onion. Top with cheese. Bake at 350 degrees for 25 minutes. Let cool for about 5 minutes before cutting and serving.

BEEF STEW

2 lbs round steak, or chuck roast

2 ea onions

3 lg potatoes

6 ea carrots

salt

pepper

2 cans cream of mushroom soup, condensed

water

Brown meat with onions, salt, pepper, and a little oil. Add cut up potatoes and carrots. Add 1 or 2 cans of cream of mushroom soup, and about 1/2 as much water. Cook till done - either oven, stove top, or slow cooker. Makes its own gravy.

BROCCOLI PEANUT SALAD

1 1/2 pounds fresh broccoli

2 green onions -- chopped

4 ounces pimiento -- diced, drained

1/2 cup raisins

1/2 cup peanuts, dry-roasted

1/2 cup mayonnaise

2 tablespoons honey

Trim off large leaves of broccoli and remove tough ends of lower stalks; wash broccoli thoroughly. Cut stalks into 1/4-inch slices. Cut remaining broccoli into flowerets; place in a large bowl. Add green onion, pimiento, raisins, and peanuts. Combine mayonnaise and honey in a small bowl; spoon dressing mixture over top of broccoli mixture. Toss gently to coat. Cover and chill 2 hours. Yield: 6 servings.

BUTTERMILK PIE

(no crust needed)

4 eggs

2 cups buttermilk* or sweet milk plus 4 T vinegar or lemon juice

3/4 cup sugar

1/2 cup flour

1 tsp vanilla

1 stick oleo, melted

Put all of these ingredients in blender, blend to the count of 10, slowly, and pour into a greased 9 inch pie plate...bake at 350* for 40 minutes or until set.

CAJUN DIRTY RICE

1 pound ground beef

1 pound beef sausage

1 (8 ounce) package dirty rice mix

1 (10 ounce) can diced tomatoes with green chile peppers

1 onion, finely diced

2 (15 ounce) cans kidney beans, drained

2 cups water

salt and pepper to taste

1 In a skillet, brown the sausage, onion, and ground beef; drain.

2 In a 2 quart saucepan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Bring back to boil, reduce heat and cover, stirring occasionally. Cook for 20 minutes. Serve.

CAJUN STYLE MEATLOAF

2 bay leaves

1 teaspoon salt

1 teaspoon ground cayenne pepper

1 teaspoon ground black pepper

1/2 teaspoon ground white pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

4 tablespoons butter

3/4 cup chopped onion

1/2 cup chopped green bell pepper

1/4 cup chopped green onions

4 cloves garlic, minced

1 tablespoon hot pepper sauce

1 tablespoon Worcestershire sauce

1/2 cup evaporated milk

1/2 cup ketchup

1 1/2 pounds ground beef

1/2 pound andouille sausage, casings removed

2 eggs, beaten

1 cup dried bread crumbs

1 In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.

2 Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.

3 Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.

4 Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.

CAPPUCCINO MIX

1 cup Powdered instant nondairy creamer

1 cup Chocolate flavored drink mix

3/4 cup Instant coffee

1/2 cup Sugar

1/2 teaspoon Cinnamon -- ground

1/4 teaspoon Nutmeg - ground

**CAPPUCCINO**

2 tablespoons Mix

6 ounces Boiling water

-Whipped Cream

-Shaved Chocolate

-Frangelico liqueur, optional

Mix:

Combine and store in an airtight container.

Cappuccino:

Pour boiling water over mix in cup. Garnish with whipped cream and chocolate. Add 1 tablespoon frangelico if desired.

CARIBBEAN SWEET POTATO SALAD

1 large russet potatoes, peeled and cubed

1 large sweet potato, peeled and quartered

1 cup fresh corn kernals

1 teaspoon Dijon-style prepared mustard

2 tablespoons fresh lime juice

3 tablespoons chopped fresh cilantro

1 clove garlic, minced

3 tablespoons canola oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cucumber, halved lengthwise and chopped

1/2 red onion, thinly sliced

1/4 cup finely chopped peanuts

Directions

1 Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.

2 In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.

3 Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

CHEESE PEPPER SOUR CREAM YEAST BREAD.

1 pkg active dry yeast

1/4 C hot water

2 1/3 C unsifted flour - divided

2 T sugar

1 t salt

1/4 t baking soda

1 C sour cream

1 egg

1 C grated sharp cheddar cheese

1/2-1 t ground black pepper

melted butter

preheat over to 350°. dissolve yeast in hot water in large bowl. add 1 1/3 C flour, sugar, salt, soda, sour cream and egg. blend 30 seconds on low speed. stir in remaining flour, cheese and pepper. divide batter evenly between 2 8x4" greased loaf pans. let rise about1 hour, or until doubled. bake 30 minutes. brush top lightly w/ butter.

CHICKEN AND ASPARAGUS STIR FRY

1 1/2 pounds skinless, boneless chicken breast halves

1 pound fresh asparagus

2 tablespoons vegetable oil, divided

1/2 cup sliced green onion

2 tablespoons soy sauce

1 teaspoon grated fresh gingerroot

1/2 teaspoon Worcestershire sauce

1 clove garlic, minced

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon salt, or to taste

6 ounces vermicelli or angel hair pasta, cooked and drained

Cut chicken breasts into bite-size pieces; diagonally slice asparagus into 1-inch pieces.

Stir-fry chicken in half of the oil in a wok or heavy skillet until no longer pink; push to side of pan.

Add remaining oil and stir-fry asparagus and onion until crisp-tender.

Add remaining ingredients except pasta and mix well. Toss with or serve over hot pasta.

CHICKEN AND BEAN BURRITOS

1 tablespoon vegetable oil

1 pound boneless, skinless chicken breast halves, cut into strips

1 cup water

1 (1.5-oz.) package burrito seasoning mix

1 (16-oz.) can fat free refried beans

8 (10-in.) burrito-size flour tortillas, warmed

2 cups shredded iceberg lettuce

1 cup shredded Monterey Jack or shredded mild cheddar cheese

1/2 cup sliced green onions

HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens. Stir in beans; cook for 1 to 2 minutes or until heated through.

SPREAD 1/2 cup mixture on each tortilla. Top with 1/4 cup lettuce, 2 tablespoons cheese and 1 tablespoon green onion; fold into burritos.

CHICKEN AND MASHED POTATO BAKE

3 (1-oz.) packages chicken gravy mix

3 cups cubed, cooked chicken breast

3 cups frozen mixed vegetables

4 cups frozen or packaged mashed potatoes, prepared according to package directions

Prepare gravy mix according package directions in skillet. Add chicken and frozen vegetables and return to boil. Reduce heat, cover and simmer 10 minutes.

Pour hot stew into 4-quart baking dish. Spoon or pipe potatoes onto hot mixture using pastry bag and large tip. Bake at 375°F for 12 to 15 minutes or until potato topping is lightly browned.

CHICKEN AND BEAN BURRITOS

1 tablespoon vegetable oil

1 pound boneless, skinless chicken breast halves, cut into strips

1 cup water

1 (1.5-oz.) package burrito seasoning mix

1 (16-oz.) can fat free refried beans

8 (10-in.) burrito-size flour tortillas, warmed

2 cups shredded iceberg lettuce

1 cup shredded Monterey Jack or shredded mild cheddar cheese

1/2 cup sliced green onions

HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens. Stir in beans; cook for 1 to 2 minutes or until heated through.

SPREAD 1/2 cup mixture on each tortilla. Top with 1/4 cup lettuce, 2 tablespoons cheese and 1 tablespoon green onion; fold into burritos.

CHICKEN AND MASHED POTATO BAKE

3 (1-oz.) packages chicken gravy mix

3 cups cubed, cooked chicken breast

3 cups frozen mixed vegetables

4 cups frozen or packaged mashed potatoes, prepared according to package directions

Prepare gravy mix according package directions in skillet. Add chicken and frozen vegetables and return to boil. Reduce heat, cover and simmer 10 minutes.

Pour hot stew into 4-quart baking dish. Spoon or pipe potatoes onto hot mixture using pastry bag and large tip. Bake at 375°F for 12 to 15 minutes or until potato topping is lightly browned.

CHICKEN FAJITAS IN LIME

1/4 cup dry white wine

1/4 cup lime juice

1 clove garlic, minced

2 tablespoons chopped cilantro

1 tablespoon vegetable oil

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon grated lime peel

1 pound boneless, skinless chicken breasts

1 cup sliced onion

1 cup sliced red bell pepper

1 cup sliced green bell pepper

6 flour tortillas

1 cup prepared guacamole

1 cup salsa

1 cup sour cream

1/2 cup minced green onion

Combine wine, lime juice, garlic, cilantro, oil, chili powder, salt and lime peel; mix well. Add chicken, tossing to coat. Marinate 1 to 2 hours in covered shallow bowl in the refrigerator.

Broil or grill chicken until juices run clear.

Sauté onion, red pepper and green pepper until tender.

Wrap tortillas in aluminum foil and bake at 300°F for 5 minutes or until warm.

Thinly slice chicken and wrap in tortillas with vegetables and choice of condiments.

CHICKEN MACARONI STEW

1/2 cn Tomatoes (half of a 16-ounce can)

1 c Frozen mixed vegetables

1/3 c Elbow macaroni, uncooked

1/4 c Onion, chopped

1/4 ts Oregano leaves

1/4 ts Salt

1/8 ts Garlic powder

1 ds Pepper

1 Bay leaf

1 c Chicken stock (from Stewed Chicken)

3/4 c Chicken, cooked, diced (from Stewed Chicken)

Break up large pieces of tomatoes. Place all ingredients except chicken into saucepan. Bring to a boil. Reduce heat and boil gently, uncovered, until macaroni is tender--about 15 minutes. Stir several times to prevent macaroni from sticking. Add chicken. Heat to serving temperature. Remove bay leaf and serve.

CHICKEN RUBY

1 (2.5-3 lb.) fryer chicken, cut up

1/3 cup flour

1 teaspoon salt

1/4 cup butter or margarine

1 1/2 cups fresh or frozen cranberries

3/4 cup orange juice

3/4 cup C&H Pure Cane Granulated Sugar

1/4 cup chopped onion

1 teaspoon grated orange peel

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Coat chicken pieces with a mixture of the flour and salt; brown in melted butter in skillet, turning once.

Meanwhile, combine remaining ingredients in saucepan; bring to boil. Pour over chicken in skillet. Cover and cook slowly 35 to 45 minutes or until chicken in tender and juices run clear when cut.

CHICKEN WITH RICE

4 slices of bacon

1 1/2 pounds chicken parts

1 cup chopped onion

1 cup chopped green bell pepper

2 large clove garlic, finely chopped

2 cups long-grain white rice

2 1/2 cups ORTEGA(r) Thick & Chunky Salsa

1 (14.5-oz.) can chicken broth

1 (8-oz.) can tomato sauce

1 teaspoon salt

1/2 teaspoon ground cumin

COOK bacon in large saucepan over medium-high heat until crispy; remove from saucepan. Crumble bacon; set aside. Add chicken to saucepan; cook, turning frequently, for 5 to 7 minutes or until browned on all sides. Remove from saucepan. Discard all but 2 tablespoons drippings from saucepan.

ADD onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender. Add rice; cook for 2 to 3 minutes. Stir in salsa, broth, tomato sauce, salt and cumin. Bring to a boil; place chicken over rice mixture. Reduce heat to low. Cook, covered, for 20 to 25 minutes or until most of moisture is absorbed and chicken is no longer pink near bone. Sprinkle with bacon.

CHOCOLATE CHIP BARS

1 package yellow, white, banana, or sour cream white cake mix

2/3 cup butter or margarine, softened

1/4 cup brown sugar (packed)

2 eggs, separated

1 tablespoon granulated sugar

1 package (6 ounces) semisweet chocolate chips

1/3 cup sliced unblanched almonds

Heat oven to 350 degrees. Mix about half of the cake mix (dry), the butter, brown sugar and egg yolks in large bowl until smooth. Stir in the remaining cake mix. Press evenly in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Beat egg whites in small mixer bowl until foamy. Beat in granulated sugar until soft peaks form. Spread over layer in pan;

sprinkle with chocolate chips and almonds. Bake until top is golden brown, 25 to 30 minutes. Run knife around edges while warm to loosen sides; cool. Cut into bars.

CHOCOLATE CHIP CRUNCH BARS

1 pkg. yellow or white cake mix

2/3 c. applesauce, unsweetened

1/2 c. packed brown sugar

1 c. chocolate chips, milk or semi-sweet

2 c. oatmeal

1/2 c. milk

1/2 t. ground cinnamon

Mix dry cake mix and applesauce in medium bowl, until crumbly. Press firmly into bottom of sprayed 9x13" baking dish. Bake at 350 for 8-10 min. or until light brown. In another medium bowl, mix milk with oats, cinnamon, chocolate chips and brown sugar to form a crumbly mixture. Sprinkle mixture evenly over warm, baked mixture. Bake at 350 for about 15 min. or until top is crispy and has begun to brown lightly. Cool. Cut into 8 rows by 4 rows. Makes 32.

CHOCOLATE NUT BARS

1 package German chocolate, devils food, chocolate fudge supreme, milk

chocolate or sour cream chocolate supreme cake mix

1/4 cup brown sugar (packed)

1/4 cup butter or margarine, softened

1/4 cup water

2 eggs

3/4 cup finely chopped nuts

Chocolate Glaze (below)

1/4 cup finely chopped nuts

Heat oven to 370 degrees. Grease and flour jelly roll pan, 15 1/2 x 10 1/2

x 1 inch. Mix about half of the cake mix (dry), the brown sugar, butter,

water and eggs in large bowl until smooth. Stir in remaining cake mix and

3/4 cup nuts. Spread in pan. Bake until top feels firm when touched, 17 to

20 minutes (do not overbake). Run knife around edges while warm to loosen

sides; cool. Spread with Chocolate Glaze; sprinkle with 1/4 cup nuts. Cut

into bars, about 3 x 1 1/2 inches. 35 bars

Chocolate Glaze: Heat 2 squares (1 ounce each) semisweet chocolate and 1.4

cup butter or margarine in 1 1/2 quart saucepan over low heat until melted.

Remove from heat; stir in 2 cups 10x sugar, 1 1/2 teaspoons vanilla and 1

tablespoon hot water. Stir in 2 or 3 teaspoons additional hot water until

glaze is of proper consistency.

Butter Pecan-Nut Bars: Substitute 1 package butter pecan cake mix for the

chocolate cake mix. Glaze with Vanilla Glaze.

Cherry Chip-Nut Bars: Substitute 1 package cherry chip cake mix for the

chocolate cake mix and frost with Vanilla Glaze.

Vanilla Glaze: Blend 1/4 cup butter or margarine, softened, 2 cups 10x

sugar, 1 1/2 teaspoons vanilla and 2 tablespoons hot water. Stir in 1 or 2

teaspoons additional hot water until glaze is of proper consistency.

CINCINNATI-STYLE CHILI

(5 servings)

1 pound ground beef

3 medium onions, chopped (about 1-1/2 cups)

1 Tablespoon chili powder

1 teaspoon salt

1 can (16oz.) crushed or whole tomatoes, undrained.

1 can (15.5 oz.) kidney beans, undrained

1 can (8 oz.) tomato sauce

1 package (6 or 7 oz.) spaghetti

1-1/4 cups shredded Cheddar cheese (5 oz.)

Cook and stir ground beef and about 1 cup of the onions in a 3-qt. saucepan until beef is brown and onions are tender; drain. Stir in chili powder, salt, tomatoes, beans, and tomato sauce; break up tomatoes. Cook uncovered over medium heat, about 10 minutes or until desired consistency.

Spoon chili over plain, cooked pasta of choice and sprinkle each serving with 1/4 cup shredded cheese and about 2 Tablespoons remaining onion. If so desired, top with a dollop of sour cream and sliced hot chili.

COFFEE RECIPES

Cappucino Coffee Mix

1/3 cup powdered coffee creamer

1/3 cup sugar

1/4 cup instant coffee powder

2 orange flavored hard candies

Put all ingredients into blender and process on high until well-blended. Use 1 level tablespoon with 6 ounces boiling water.

Fireside Coffee Mix

2 c Non-dairy coffee creamer

1 1/2 c Carnation hot cocoa mix

1 1/2 c Instant coffee (reg or dec)

1 1/2 c Sugar

1 t Ground cinnamon

1/2 tsp Ground nutmeg

Combine all ingredients in a large bowl, stirring well. Store in an airtight container. To make 1 cup; spoon 2 tablespoons plus 1 teaspoon of mix in a coffee mug. Add 1 cup boiling water, stir until well blended.

Fireside Coffee Mix--Flavored Coffee Creamer

2 c Nestle's quick

2 c Powdered coffee creamer

1/2 c Powdered sugar

3/4 ts Cinnamon

3/4 ts Nutmeg

Heloise's Orange Flavored Coffee Mixes

1/2 cup instant coffee

3/4 cup sugar

1 cup Creamora

1/2 teaspoon dried orange peel

Combine and store in an airtight container. Place 2 - 3 teaspoons in a 6 ounce cup of water.

Irish Coffee Mix--Flavored Coffee Creamer

1 pk Butter mints, crushed

2 c Chocolate malt mix

1/2 c Nestle's quick

2 c Powdered coffee creamer

International Brews (from scratch) This gives you an idea of ingredients which can be substituted with dry ingredients, i.e., strong coffee equals instant coffee granules. Below I've included dry mix recipes too. I hope this gives you a good start on your mixes.

Swedish

1/4 cup firmly packed brown sugar

1/4 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. nutmeg

Orange peel

Strong hot coffee

Whipping cream or topping

Combine sugar, cinnamon, cloves and nutmeg; mix well. Place 1 tsp. spice mixture in each serving cup. Add strip of orange peel. Fill cup with coffee; stir. Top with whipped cream.

Mexican

Place 2 tsp. chocolate syrup and 1/3 tsp. cinnamon in each serving cup. Fill cup with strong hot coffee; stir well. Top with shipped cream or topping; sprinkle with cinnamon and nutmeg.

Brazilian

Place 2 Tblsp. instant cocoa mix in each serving cup. Fill cup with strong hot coffee. Stir with cinnamon stick. Top with whipped cream or topping.

Turkish

Place 1 Tblsp. honey or sugar and 1 crushed cardamon seed in each serving cup. Fill cup with strong hot coffee; stir. Top with whipped cream or topping.

Viennese

Fill each serving cup with strong hot coffee. Stir in 1 tsp. sugar. Top with whipped cream or topping; sprinkle with nutmeg.

Arabian

Place 1 crushed cardamon seed in each serving cup. Fill cup with strong hot coffee. Stir with cinnamon stick.

Italian

Fill each serving cup with strong hot coffee. Serve with a twist of lemon.

French

To prepare cafe au lait, tow pots are needed -- one for strong hot coffee and one for an equal amount of hot milk or cream. Pour from both pots at the same time into each serving cup.

Vienna Flavored Coffee

1/2 cup instant coffee

2/3 cup sugar

2/3 cups Cremora creamer

1/2 tsp. cinnamon

Mix all ingredients together in a blender. Put 2 rounded tsp. into cup and pour in a cup of boiling water. Makes 20 cups.

Orange Flavor

1/2 cup instant coffee

3/4 sugar

1 cup Cremora creamer

1/2 tsp. orange peel (dried)

Blend all ingredients in blender. Put 2 rounded tsp. into cup and pour in a cup of boiling water. Makes 20 cups.

Mocha Flavor

1/2 cup instant coffee

1/2 cup sugar

1 cup Cremora creamer

2 Tblsp. cocoa

Blend in blender. Put 2 rounded tsp. into cup and pour in a cup of boiling water. Makes 20 cups.

Minted Cocoa Coffee Mix

1 1/2 cups non-dairy creamer

1 cup sugar

1/2 cup instant coffee granules

1/2 cup cocoa

Dash salt

1/2 tsp. peppermint extract

In large bowl or container, combine all ingredients; mix well. Store mix tightly covered in airtight container. To serve, spoon 1 Tblsp. mix into demitasse cup or 2 Tblsp. into dinner cup or 3 Tblsp. into mug; fill with boiling water. Stir to blend. If desired, garnish with dollop of whipped cream. 3 1/2 cups mix.

Russian Tea

2 cups Tang

3/4 cups Plain instant tea

1 cup Sugar

1 tsp. Cinnamon

3 oz Country Time lemonade mix

1/2 tsp. Cloves

1/2 tsp. Allspice

Mix everything together and store in a glass container with a tight fitting lid. Use 2 heaping teaspoons per teacup of hot water. Serves 6.

Swiss Mocha Mix

1/2 cup Instant milk powder

2 Tblsp. cocoa

2 Tblsp. instant coffee

Combine ingredients in blender. Blend at high speed until well mixed. Or place ingredients in a jar, seal and shake. Makes 1/2 cup. 6 servings.

Cappuccino Coffee Mix

1/2 C. instant coffee granules

1/2 tsp. grated dried orange peel

1 C. nondairy powdered coffee creamer

3/4 C. sugar

1/2 tsp. ground cinnamon

Finely grind coffee and orange peel in a blender or food processor. Add remaining ingredients and process until well blended. Store in an airtight container. Give with serving instructions. Makes about 1 2/3 C. coffee mix. To serve: stir about 2 heaping teaspoons coffee mix into 6 oz. hot water.

CONCHAS

(COILED SWEET ROLLS)

3 1/2 cups flour

1/4 cup sugar

1 teaspoon salt

1 package dry yeast

butter or margarine, softened

2/3 cup warm water

2 eggs, room temperature

1/2 cup honey

3/4 cup chopped almonds

Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl. Add softened butter. Gradually add water and beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on high speed 2 minutes,

scraping bowl occasionally. Stir in enough additional flour to make stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled.

Punch dough down. Divide in halves. On lightly floured board, roll half of dough to 15- x 12-inch rectangle. Spread with 2 tablespoons softened butter. Fold in half. Roll out again to 15- x 12-inch rectangle. Spread with 2 tablespoons more butter. Fold in

half and roll out to 18- x 6-inch rectangle. Cut dough lengthwise into 6 (1-inch) strips. Fold each strip in half lengthwise so that it is 1/2-inch wide. Gently roll to round and lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one end of each rope

firmly and wind dough loosely around to form coil. Tuck end underneath. Place

on greased baking sheets about 2 inches apart. Repeat with remaining dough. Cover and let rise in warm place until doubled. Heat honey until thin. Gently brush rolls with half of honey and sprinkle with almonds. Bake at 400xF 15 minutes or until browned. Remove from baking sheets and cool on wire racks. Drizzle while hot with remaining honey.

CRAB PATE'

1-8oz package of cream cheese

1/2 to 3/4 cup-salsa (recipe above or store bought)

1-6oz can crab meat, well drained (it's expensive)

2 to 3 oz-imitation crab meat very finely chopped

1-green onion, green top only very finely chopped

You will need a 8" to 10" plate with a lip. A glass pie plate works well. Using a rubber spatula, spread the cream cheese to cover the entire bottom of the plate. Top with a narrow layer of salsa. Crumble the canned crab meat and mix with the imitation crab meat. Layer the crabmeat on top of the salsa. Sprinkle the top with green onion tops. Cover the bowls with plastic wrap and refrigerate until ready to use (at least one hour). Serve with crackers of your choice and a butter knife.

DATE BARS

1 package (8 ounces) pitted dates, finely cut up (about 1 1/3 cups)

1/2 cup chopped nuts

2 tablespoons sugar

3/4 cup boiling water

1/2 cup butter or margarine, softened

3 cups Cheerios cereal, crushed

1 package yellow, white, lemon or orange cake mix

Heat oven to 375 degrees. Mix dates, nuts, sugar, and water. Cut butter into cereal and cake mix (dry) until crumbly; reserve 2 cups. Press remaining cake mixture in ungreased oblong pan, 13 x 9 x 2 inches. Spread date mixture over crumb mixture in pan; sprinkle with reserved crumb mixture. Bake until top is golden brown, 25 to 30 minutes; cool. Cut into bars.

EASY LEMON BARS

16 oz. pkg. angel food cake mix (1-step or 2-step) or lemon custard

angel food cake mix, dry

22 oz. can lemon pie filling

Place cake mix in bowl and add lemon pie filling; stir until well-mixed. Pour into greased and floured 9x13" baking pan. Bake at 350 for approx. 20-25 min. or until cake springs back when pressed. Cool slightly and frost with powdered-sugar glaze.

Powdered-Sugar Glaze:

1 c. powdered sugar

2 T. water or milk (depending on if you want glaze to be clear

or not)

1/4 to scant 1/2 t. vanilla, lemon or almond extract.

Mix together and drizzle on bars. Cut into 54 squares.

FIESTA PORK TENDERLOIN

WITH OVEN-ROASTED VEGETABLES

1 1/2 pounds pork tenderloin

2 small baking potatoes, quartered

2 small green and/or red bell peppers, sliced

1 medium onion, coarsely chopped

2 tablespoons vegetable oil

1 (1.25-oz.) package fajita seasoning mix

Garnish suggestions: ORTEGA Salsa Prima, sour cream

PREHEAT oven to 400°F. Line roasting pan or 15x10-inch jelly-roll pan with foil.

PLACE tenderloin, potatoes, bell peppers, onion, oil and seasoning mix in large heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin.

BAKE, stirring vegetables halfway through, for 40 to 45 minutes or until tenderloin reaches an internal temperature of 170°F and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired.

FILLET OF BEEF WITH RED PEPPER BUTTER

1/3 cup butter -- softened

1/4 cup red bell pepper -- finely chopped

3/4 teaspoon seasoned salt

1/4 teaspoon ground red pepper

12 ounces beef tenderloin steaks -- 2 steaks, 2-1/2 inches thick

Combine first 4 ingredients, stirring well. Shape into 4 (2-inch) rounds on a waxed paper-lined baking sheet; cover and chill 1 hour or until firm.

Place beef tenderloin steaks on a rack in broiler pan.

Broil 5-1/2 inches from heat (with door partially opened) 6 minutes. Turn steaks over, and top each with a butter round.

Broil 6 to 7 additional minutes or until a meat thermometer registers 145 degrees F. (rare), 160 degrees F. (medium), or to desired degree of doneness. Turn steaks over and transfer to a serving platter; top with remaining butter rounds. Yield: 2 servings.

HONEYMOONERS CASSEROLES

1 1/2 cups Hashed Brown Potatoes -- frozen, loose-pack

1/2 cup Monterey Jack Cheese -- shredded

1/2 cup Ham -- diced, cooked

1/2 cup Swiss Cheese -- shredded

2 Eggs -- beaten

1/2 cup Half and Half Cream

Thaw potatoes. Press potatoes between paper towels to remove excess

moisture. Grease two 8 oz. Casserole dishes. Arrange potatoes evenly in

bottoms of casseroles. Bake, uncovered, at 400 degrees F for 20 minutes.

Remove from oven and let stand for 20 minutes to cool slightly. Reduce oven

to 350 degrees F. On top of potatoes in casseroles, layer cheeses & ham.

In small mixing bowl, combine eggs and cream. Pour egg mixture over

potato/cheese mixtures. Bake, uncovered, at 350 degrees F for 25 minutes or

until centers appear set. Let stand about 5 minutes before serving.

**Monterey Jack Cheese w/jalapeno peppers is a great cheese to use in this

recipe, if you like your foods to have a bit more 'bite'.

ITALIAN MOCHA ESPRESSO

1 cup instant coffee

1 cup sugar

4 1/2 cups nonfat dry milk

1/2 cup cocoa

Stir ingredients together. Process in a blender until powdered.

Use 2 tablespoons mix to one small cup of hot water. Serve in demitasse cups.

LEFTOVERS TIPS:

To make leftover fruit pie taste "just-baked," wrap in foil and warm 10 minutes in a 350 degree oven.

Jazz up leftover biscuits by splitting, tucking in a cube of Cheddar or Swiss cheese, and reheating in the microwave or oven.

To freshen stale rolls, seal in a paper bag, sprinkle the bag with water, and heat 10 to 15 minutes at 350 degrees.

To reheat leftover pasta without drying it out, warm it in a microwave. Or bundle tightly in foil, then heat in a preheated 350 degree oven for 15 to 20 minutes.

LEMON BARS

1 package lemon cake mix

1/3 cup butter or margarine, softened

3 eggs

1 cup granulated sugar

1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons grated lemon peel

1/4 cup lemon juice

powdered sugar, if desired

Heat oven to 350 degrees. Mix cake mix (dry), butter, and 1 egg until crumbly; reserve 1 cup. Pat remaining mixture lightly in ungreased oblong pan, 13 x 9 x 2 inches. Bake until light brown, about 15 minutes. Beat 2 eggs, the granulated sugar, baking powder, salt, lemon peel and lemon juice until light and foamy. Pour over hot layer; sprinkle with reserved crumbly mixture. Bake until light brown, about 15 minutes. Sprinkle with powdered sugar; cool. Cut into bar, about 3 x 1 1/2 inches, 21 bars.

Orange Bars: Heat oven to 375 degrees. Substitute 1 package orange cake mix for the lemon cake mix, orange peel for the lemon peel, and orange juice for the lemon juice.

LIGHT OYSTERS AND PASTA SHELLS

Vegetable cooking spray -- butter flavored

1 tablespoon margarine -- reduced calorie

1 1/2 cups fresh mushrooms -- chopped

1/4 cup green onions -- chopped

10 ounces fresh oysters -- drained

1/2 cup low sodium chicken broth

2 tablespoons dry white wine

2 teaspoons chopped fresh oregano

1/4 teaspoon hot sauce

1/4 cup chopped fresh parsley

1 tablespoon fresh lemon juice

8 ounces pasta shells -- uncooked

2/3 cup grated fresh Parmesan cheese

Coat a large nonstick skillet with cooking spray; add margarine. Place over

medium-high heat until margarine melts. Add mushrooms and green onions;

saute 1 minute. Add oysters, and saute 2 minutes. Add chicken broth, wine,

oregano, and hot sauce; cook 2 minutes. Add parsley and lemon juice; stir

well. Remove from heat and keep warm.

Cook pasta according to package directions, omitting salt and fat, drain.

Place pasta in a serving bowl, and add oyster mixture; toss gently. Sprinkle

with cheese. Serve immediately. Yield: 5 servings.

LINGUINE AND SHRIMP WITH BUTTER SAUCE

16 ounces linguine, or other long pasta

1 cup LAND O LAKES(r) Butter

2 tablespoons chopped green onions

2 tablespoons white wine

1 cup spinach, rinsed and stemmed

1 tomato, chopped

1 cup sliced mushrooms

2 tablespoons chopped fresh basil

2 pounds shrimp, peeled and deveined

Prepare linguine according to the package directions; drain.

Meanwhile, in a large skillet melt butter and add green onions and white wine. Cook until liquid is reduced, but do not brown, about 3 minutes.

In a medium saucepan over medium-low heat steam spinach in a small amount of salted water until wilted; remove and drain. Add to butter mixture.

Stir in pasta, tomato, mushroom, basil and shrimp. Toss until well mixed and cook until shrimp is pink, 3 to 5 minutes. Serve immediately to prevent the shrimp from getting tough.

MARDI GRAS KING CAKE

" The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can get the full effect from this cake! Sprinkle with purple, green and gold sugar, or decorate with whole pecans and candied cherries. "

PASTRY:

1 cup milk

1/4 cup butter

2 (.25 ounce) packages active dry yeast

2/3 cup warm water (110 degrees F/45 degrees C)

1/2 cup white sugar

2 eggs

1 1/2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

5 1/2 cups all-purpose flour

FILLING:

1 cup packed brown sugar

1 tablespoon ground cinnamon

2/3 cup chopped pecans

1/2 cup all-purpose flour

1/2 cup raisins

1/2 cup melted butter

FROSTING:

1 cup confectioners' sugar

1 tablespoon water

Directions

1 Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.

2 When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.

4 Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

5 To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

6 Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

7 Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

MEXICAN CHOCOLATE AND MASCARPONE CHEESECAKE

Crust:

2 oz Mexican chocolate

2 oz Semi-sweet chocolate

10 Double graham crackers

1 cup Toasted whole almonds

2 tsp Ground cinnamon

3 Tbsp Brown sugar

1/4 cup Unsalted butter

Filling:

1 Tbsp Gelatin

1/4 cup Cold water

1 1/2 lb Mascarpone cheese

1 1/2 lb Cream cheese -softened

1 cup Sugar

2 Tbsp Lemon juice

2 Tbsp Vanilla extract

1 1/2 cup Cream

Crust: Preheat oven to 400 degrees. Chop Mexican and semi-sweet chocolates. In food processor, place chopped chocolates, graham crackers and pecans. Process until fine crumbs. Pour crumb mixture into springform pan and add melted butter, cinnamon and brown sugar. Mix together in pan. Press crumb mixture over bottom and up sides of pan. Bake 10 minutes. Cool. Set aside.

Filling: Dissolve gelatin in water. Set aside to soften for 5 minutes. Beat mascarpone and cream cheese on high speed with electric mixer until fluffy. Slowly pour in sugar while continuing to beat. Beat in lemon juice and vanilla on medium speed. Quickly fold gelatin mixture into cheese mixture. Whip cream to stiff peaks. Fold a scoop of whipped cream into cheese mixture. Then fold in remaining whipped cream. Pour into cooled crust. Cover with plastic wrap. Chill 4 hours. Cut into wedges.

MOCHA COFFEE

1/3 cup pure cocoa powder

1/2 cup sugar

1 pinch salt

1 cup hot water

1 (14 1/2 Ounce) Can evaporated milk

2 cups strong coffee

Mix cocoa, sugar and salt in a saucepan. Add water and whisk lightly until smooth. Heat slowly for 2 minutes until thick, stirring constantly. Add milk and coffee; heat to just boiling; beat and serve.

MOM PLEASING FRIED SHRIMP

1 cup bread crumbs

1/2 teaspoon salt

1/2 teaspoon Lawry's(r) Lemon Pepper

2 egg whites, beaten

1 1/2 pounds large shrimp, peeled and deveined

1 fresh lemon, cut into wedges

1/2 cup ketchup

1/2 cup tartar sauce

Heat oven to 400 degrees.

In a bowl, combine bread crumbs, salt, and lemon pepper. Set aside.

In another bowl combine egg whites and shrimp. Gently mix to coat evenly. Dip each shrimp into bread crumb mixture to coat thoroughly. Shake off excess crumbs and place on a baking sheet. When all shrimp are coated, place sheet in oven and bake 5 minutes per side or until shrimp are cooked through and crisp on outside. Do not overcook or shrimp will dry out. Serve with a squeeze of lemon and ketchup or tartar sauce for dipping.

ORANGE GLAZED PORK CHOPS

16 ounces pork chops -- (4 at 3/4-inch each)

Salt and pepper to taste

All-purpose flour

1 tablespoon vegetable oil

1/2 cup orange juice

2 tablespoons orange marmalade

2 tablespoons brown sugar

1 tablespoon vinegar

Sprinkle pork chops lightly with salt and pepper; dredge in flour.

Heat oil in a heavy skillet; brown pork chops on both sides. Combine remaining ingredients, mixing well; pour over pork chops. Cover, reduce heat, and simmer 40 to 45 minutes. Yield: 4 servings.

PEACHY PORK ROAST

1 (3 to 4 lb) rolled boneless pork loin roast

1 cup Smucker's(r) Currant Jelly, (12-oz. jar)

1/2 cup Smucker's(r) Peach Preserves

1 fresh peach slices and currants for garnish, if desired

1.Insert meat thermometer into one end of roast. Bake at 325°F for 30 to 40 minutes or until browned. Turn roast and bake and additional 30 minutes to brown the bottom. Turn roast again and drain off drippings.

2.In saucepan over medium heat, melt currant jelly and peach preserves. Brush roast generously with sauce and cover.

3.Continue baking until meat thermometer reads 160°F, about 15 minutes, basting occasionally with sauce.

4.Remove roast from oven. Garnish with peach slices and currants. Serve with remaining sauce.

Note: Canned, sliced peaches can be substituted for fresh peaches.

PEPPERS WITH SHRIMP

3 pounds shrimp

2 cups olive oil

4 red bell peppers, sliced

1 cup olive oil

8 garlic cloves

1 green chili pepper, chopped

1 pound French bread

Slit shrimp up the back with a sharp knife. Remove the vein, but do not peel; set aside.

Combine olive oil and 4 thinly sliced red bell peppers in a deep, heavy skillet. Heat slowly and cook gently until the peppers are tender but not browned; drain and set aside.

Pour olive oil into another skillet with garlic cloves. Cook slowly for 4-5 minutes, until tender and golden. Scoop out the garlic and add to the peppers. Heat the garlic oil; add the shrimp and finely chopped green chili pepper. Saute, tossing the shrimp in the oil, until pink and just done. Serve with the red bell peppers on the side. Serve with french bread.

PERFECT PECAN BARS

1 pkg. yellow cake mix

1/2 c. butter, melted

1 egg

1 c. chopped pecans

1/2 c. corn syrup

1 t. vanilla

3 eggs

1/2 c. packed brown sugar

Reserve 3/4 c. of the cake mix. Combine remaining cake mix with butter and 1 egg. Mix until crumbly. Press in bottom of greased 13x9" baking dish. Bake at 350 for 15 min. or until golden brown. Combine the reserved cake mix with brown sugar, corn syrup, vanilla and 3 eggs. Mix until well blended. Pour over baked crust; sprinkle

with pecans. Return to oven and bake for 35 min. Cool and cut into squares.

PINEAPPLE DELIGHT

2-12 oz. pkg. cream cheese

1-1/2 Cups sugar

1-16 oz. Container of Cool Whip

2-20 oz. cans crushed pineapple (drained well)

Cherries

1/3 Cup butter

Graham cracker crumbs (follow directions on box to make bottom crust for pie or cake)

Pecans

In a 13x9x2 pan put the Graham cracker crumbs in it, melt 1/3 cup of butter, then put in pan with the crumbs and mold it to the pan. Chill. Mix together Cream cheese and sugar until creamy and smooth, fold in cool whip, then add drained pineapple,. mix well. smooth it into the pan with the graham cracker crust. sprinkle top with graham cracker crumbs and pecans and garnish with the cherries. Chill for 2 hours.

PORK CHOPS and SPANISH RICE

1 cup uncooked regular rice

2 tbs vegetable oil

4 pork chops, each 1-inch thick

3 cups coarsely chopped tomatoes

1 green pepper, diced

1 small onion, chopped

1 tsp salt

1/4 tsp ground black pepper

1/4 cup water

Sauté rice in a large skillet in oil over medium-high heat 3 to 5 minutes or until browned, stirring constantly. Remove rice and set aside. Add pork chops to skillet and brown on both sides. Combine rice, tomatoes, green pepper, onion, salt, and pepper; spoon over pork chops. Add water; cover and simmer 50 to 55 minutes or until pork chops are tender. (the liquid from the chopped tomatoes and the water is sufficient for the rice)

Serves 4.

POTATO CHOCOLATE CAKE

Keeps 2-3 days

125g butter

2/3 cup sugar

2 eggs

1/2 cup cold mashed potato

1 1/4 cup self raising flour

1/3 cup cocoa

1/3 cup milk

Frosting:

90g butter

1 1/2 cups icing sugar

2 Tbls cocoa

2 Tbls milk, approximately

Grease a 20cm ring pan, line base with paper and grease paper. Preheat oven to 200c.

Cream butter and sugar until light and fluffy, beat in eggs, one at a time. Stir in potato with half the sifted flour and cocoa and half the milk, then add remaining flour, cocoa and milk. Spread into prepared pan. Bake for about 40 mins. Stand 5 mins before turning onto a wire rack to cool. Spread cold cake with frosting. Frosting: Beat butter until creamy. Gradually add the icing sugar and cocoa and milk. Beat until frosting is spreadable.

ROAST CORNISH HENS WITH BERRY SAUCE

2 Cornish hens

2 tablespoons melted butter

salt and pepper to taste

1/2 cup minced shallot or onion

1/4 cup balsamic vinegar

3 tablespoons blackberry or huckleberry jam

Preheat oven to 450 degrees, remove giblets from hens, wash hens, pat dry, brush hens with butter, season with salt and pepper, place in flameproof roasting pan and roast 15 minutes, reduce temperature to 375 degrees and continue to roast 30 to 40 minutes, until meat thermometer inserted in thickest part of thigh registers 180 degrees.

Remove hens, place on platter and keep warm, place roasting pan on top of stove and add shallots to pan drippings, cook, stirring, over medium heat for 1 minute, until slightly softened, stir in vinegar and berry jam and cook 1 minute more. Serve sauce alongside hens. Makes 4 servings.

SALSA SALSA

2-15oz cans of Del Monte Italian Recipe diced tomatoes

1-can ROTEL diced tomatoes with green chilis

(Mild for the faint at heart)

1-cup fresh cilantro, finely chopped, no stems

2-green onions finely chopped

1-level tblsp ground cumin

the juice of 1 lime

Tabasco GREEN pepper sauce to taste

Drain only one half to one fourth of the liquid from the cans of Italain diced tomatoes.

Mix all ingredient and refrigerate overnight.

This is perfect for parties because it makes about two pounds. I personally like it spicey but there are those who don't. I usually mix it all up and divide it in half and add extra green pepper sauce to one half. I mark the bowls "HOT" and "MILD". I always get

asked for the recipe. It freezes well too.

SHORTBREAD

Mix on high in a mixer until fluffy:

1 cup room temperature butter (not margarine)

1/2 cup sugar, added gradually

Add gradually to butter/sugar mixture:

2 1/2 cups sifted flour

a pinch of salt

1/2 teaspoon vanilla (optional)

Mix thoroughly.

Spread evenly in an 8 x 8 pan for thick shortbread, or larger cake pan for very thin shortbread. Prick holes in the top with a fork. If you want, you can roll it out and cut into shapes before baking.

Bake in a slow oven (325 degrees) for 35 to 40 minutes. I sometimes don't do them very long and sometimes too long and they are good no matter how undercooked or overcooked. My favorite way is golden brown and crispy. Cut while still warm.

SHRIMP AND POTATOES IN LEMONY GINGER SAUCE

1/4 cup lemon juice

1/4 cup Mazola(r) oil

1/4 cup green onion, sliced

1 tablespoon ginger root, grated

2 teaspoons sesame oil

1/2 teaspoon salt

2 potatoes, sliced

1 pound shrimp, peeled

1/4 cup spinach

1 cup cherry tomatoes

In a small bowl, combine lemon juice, oil, sliced green onions, grated ginger root, sesame oil, and salt.

In a microwave-safe dish toss thinly sliced potatoes with the lemon juice mixture. Cover loosely and cook on HIGH for 10 to 12 minutes, or until the potatoes are tender, stirring twice. Place peeled shrimp on top of the potatoes and lemon juice. Baste the shrimp with lemon juice mixture and re-cover and microwave on HIGH for 4 to 6 minutes, or until the shrimp turn pink, stirring once. Add torn spinach and halved cherry tomatoes; toss gently. Re-cover and let stand for 10 minutes. Stir before serving.

SHRIMP AND TOMATO PIZZA

1 pound shrimp, peeled, deveined

4 roma tomatoes, diced small

3 garlic cloves, minced

1 red onion, thinly sliced

1 teaspoon dried basil

2 tablespoons olive oil

4 Italian bread shells, individual-size

1 pinch salt

1 pinch pepper

2 cups mozzarella cheese, shredded

Heat oven to 400 degrees.

In a medium bowl bowl, toss together shrimp, tomatoes, garlic, onion, basil, and olive oil. Cut an discard tops of bread shells, place shell on a baking sheet. Divide shrimp mixture into 4 portions and place inside of bread shells. Season with salt and pepper to taste. Top each with 1/4 of the cheese. Bake until shrimp are pink and curled and cheese is melted and bubbly, about 15 minutes.

SHRIMP ENCHILADAS

1 tablespoon vegetable oil

1 small onion, peeled and chopped

1 small green bell pepper, seeded and chopped

1 clove garlic, peeled and finely chopped

1 (10-oz.) can enchilada sauce with green chilies and onions, divided

1/2 pound cooked bay shrimp

1/4 cup vegetable oil

8 (6-inch) corn tortillas

1 1/2 cups shredded Monterey Jack or mozzarella cheese, divided

1 red bell pepper, seeded and sliced (optional)

HEAT 1 tablespoon vegetable oil in medium skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Add 1/4 cup enchilada sauce and shrimp. Cook for 2 minutes or until heated through. Pour remaining enchilada sauce in small skillet; heat until warm.

HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften. Place on paper towels to soak. Pass tortillas through enchilada sauce.

SPOON 1/4 cup shrimp mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Roll up. Place seam-side down on microwave-safe platter or baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake in preheated 350º F. oven for 5 to 8 minutes or microwave on HIGH (100%) power for 2 to 3 minutes or until heated through and cheese is melted. Top with bell pepper slices.

SHRIMP STIR FRY

1 tablespoon Mazola(r) oil

3/4 pound shrimp, peeled

1 cup sugar peas

1 cup mushroom, sliced

3/4 cup yellow squash, sliced

3/4 cup red bell pepper, sliced

2 teaspoons Argo(r) corn starch

2 tablespoons soy sauce

1/3 cup water

Heat oil in a large skillet or wok over high heat. Add peeled shrimp, trimmed sugar peas, sliced mushrooms, sliced yellow squash, and sliced red bell peppers; stir-fry for several minutes, or until the shrimp turns pink and the vegetables are tender-crisp.

In a bowl combine cornstarch and soy sauce with water. Gradually add the cornstarch mixture to the skillet, stirring constantly until thickened.

SLOPPY JOES

Brown:

2 Tbsp. butter

1 cup chopped onion

2 or 3 pounds ground beef

2 tsp. salt

1/2 tsp. pepper

Dash of chili powder

Add:

1 cup ketchup

1/2 cup water

2Tbsp. sugar

2Tbsp. prepared mustard

2Tbsp. vinegar

2Tbsp. Worcestershire sauce

Cook slowly for 3 hours. This is great for a crowd as it yields about 3 dozen sandwiches. When I've been in a hurry I just cooked it up and served it...but the

original directions said cook for 3 hours...so, it's up to you

SPICED MOCHA COFFEE MIX

--MIX--

1/3 cup Instant coffee

1/2 cup Cocoa powder

1/2 cup Nonfat dry milk

1 teaspoon Ground Cinnamon

2 teaspoons Dried orange peel

--COFFEE--

1 tablespoon Mix

6 ounces Boiling water

Shaved Chocolate or Cinnamon

Mix:

Combine all ingredients and store in an airtight container.

Spiced Mocha Coffee:

Pour water over mix in cup. Garnish with shaved chocolate or additional cinnamon.

SPINACH PARSLEY PESTO

2 cloves garlic

1 bunch parsley, preferably flat-leaf (about 1 cup packed leaves)

2 cups packed, already-washed fresh spinach leaves (half a 10-ounce bag)

1/3 cup extra-virgin olive oil

1/2 cup walnuts

1/2 cup grated parmesan cheese

1/8 teaspoon salt

Peel the garlic by placing the broad side of a chef's knife or other flat surface over each clove and giving it a firm whack with your hand. Drop the cloves one at a time through a food processor feed tube onto the moving blade. Chop finely.

Rinse and dry the parsley in a lettuce spinner or use paper towels. Remove and discard the tough stems. Drop the leaves through the feed tube onto the moving blade and mince finely.

If the spinach is gritty, rinse and dry using a lettuce spinner or paper towels. Remove any tough stems and discard. Add half the spinach to the processor bowl and drizzle a tablespoon or so of the oil through the feed tube while processing. Process until finely minced, about 15 seconds. Repeat with the remaining spinach, drizzling in another tablespoon or so of oil. Add the walnuts and process until well-chopped, about 15 seconds.

Add the cheese and salt to the bowl and process while drizzling the remaining oil through the feed tube, about 15 seconds. Serve at once, or refrigerate up to 4 days, or freeze up to 3 months. Makes 11/2 cups.

Note: To freeze the pesto, line six cups of a muffin tin with plastic wrap. Scoop1/4cup pesto into each. Twist the plastic wrap to close it around the pesto, secure the bundle with a twist-tie, then freeze the bundles in the muffin tin until solid. Once frozen, remove the pouches from the tin, drop them into a zipper-top plastic bag and store in the freezer.

STIR FRIED SOUTHWESTERN PORK SALAD

3 boneless pork chops, cut into 1/2-in. cubes

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 tablespoon honey

1 tablespoon lime juice

1/2 teaspoon lemon pepper

1/4 teaspoon crushed red pepper

1/8 teaspoon salt

3 cups torn spinach

3 cups torn iceberg lettuce

1 (15 oz.) can black beans, rinsed and drained

1 cup chopped plum tomatoes

1 medium yellow bell pepper, cut into thin bite-size strips

2 tablespoons chopped red onion

1/2 teaspoon olive oil

For dressing, in a small bowl combine 2 tablespoons oil, vinegar, honey, lime juice, lemon pepper, crushed red pepper and salt. Toss together next six ingredients and set aside. Heat 1/2 teaspoon oil in nonstick skillet over medium-high heat. Cook and stir pork cubes for 4-5 minutes or until cooked through. Pour dressing over pork; toss to coat. Add to spinach mixture; toss lightly to coat. Divide onto plates. If desired, top with sour cream and serve with tortilla chips.

SWEET AND SOUR SHRIMP

1 can 21-oz. cherry pie filling

3 tablespoons cider vinegar

3 tablespoons brown sugar

1 teaspoon grated fresh gingerroot

1 pound shrimp, peeled and deveined

1 green bell pepper, seeded and sliced

1 can 8-oz. sliced water chestnuts, drained

In a microwave-safe bowl, combine pie filling, vinegar, brown sugar and ginger; mix well. Stir in shrimp, bell pepper and water chestnuts. Cover and microwave on HIGH for 4 to 5 minutes, stirring twice, or until hot. Serve with hot rice.

TRIPLE FUDGE BROWNIES

1 (3.9 oz.) pkg. instant chocolate pudding mix

1 (18 1/4 oz.) pkg. chocolate cake mix

2 c. (12 oz.) semisweet chocolate chips

Powdered sugar

Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 9x13" baking dish. Bake at 350 for 30-35 min. or until the top springs back when lightly touched. Dust with powdered sugar.

VEGETABLE POT PIE

6 medium Potatoes, mashed -- (can use instant)

3 cups Frozen Mixed Vegetables

1 medium Onion -- chopped

1 can Croissant Dough

OR

1 batch All Purpose Mix, biscuit dough

1 cup Veggie Burger pieces

OR

Tofu -- cubed

to taste Salt and Pepper

In a large saucepan, steam the frozen vegetables and set aside. Prepare fresh or instant mashed potatoes, and set aside. Fry the onions and veggie burger or tofu, in a skillet prepared with a mall amount of oil, then set aside. Prepare a round cake pan, with non-stick cooking spray. Using a large mixing bowl, mix potatoes, vegetables, and onion mixture all together, then season as desired with salt and pepper. Turn mixture into the cake pan. Top mixture with dough, and seal around edges by pressing with fingers. Bake at 350 degrees F for 10 - 15 minutes, or until crust is golden brown.

WHITE CORN AND SCALLOP CHOWDER

WITH POBLANO CHILIES

This nontraditional chowder contains white corn kernels, either fresh off the cob or frozen, bay scallops and hot -- but not too hot -- roasted poblano chilies. I generally use calico bay scallops (the smallest), always making sure that my scallops haven't been chemically treated for plumpness and preservation. You could also use sea scallops, which have a more pronounced flavor. Just remove the hard adductor muscle sticking to the side of the scallop, and then cut into bite-size pieces. (Add the trimmings to your broth for extra flavor.)

1 quart chicken stock or broth (or fish stock)

Any trimmings from sea scallops

1/4 cup raw white rice

2 large sprigs fresh thyme

2 bay leaves

Onion trimmings

1 pound yellow potatoes, peeled and diced

1 pound white corn kernels, frozen or fresh (23/4 cups)

2 poblano chilies, roasted, peeled and diced (see note) WEAR GLOVES

1 tablespoon kosher salt

1/2 teaspoon black pepper

1 white onion, diced

4 tablespoons butter (1/2 stick)

2 pounds naturally packed bay scallops

Simmer together stock, sea scallop trimmings, rice, thyme, bay leaves and onion trimmings, till rice is quite soft. Puree in blender, and strain.

Simmer potatoes in broth till soft, about 15 minutes. Add corn kernels and roasted chilies; bring to a boil, and season with salt and pepper. Meanwhile, cook diced onion in butter until transparent, then add scallops, cook briefly, until scallops turn opaque. Add to broth and serve.

Note: To roast peppers, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin blisters. Place in paper bag about 10 minutes. Skin should peel right off. Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

WINTER PISTOU SOUP

1/2 cup dry elbow macaroni (2 ounces)1 teaspoon olive oil

1 large carrot (about1/2cup sliced)

1 large onion (1 cup chopped)

2 teaspoons bottled minced garlic

1 141/2-ounce can beef broth, fat removed

1 141/2-ounce can fat-free chicken broth

1 141/2-ounce can stewed tomatoes

11/2 teaspoons herbes de Provence seasoning blend (see note)

1/2 teaspoon granulated sugar

1 cup frozen green beans

1 15-ounce can great Northern beans, drained

Black pepper to taste

1/4 cup Spinach Parsley Pesto (recipe follows)

Bring 5 cups of unsalted water to a boil in a covered 2-quart or larger pot over high heat. Add the pasta and cook 7 minutes (it's done but still firm). Drain.

Meanwhile, heat the olive oil in a 41/2-quart Dutch oven or soup pot over low heat. Peel the carrot and thinly slice it, adding the pieces to the pot as you slice. Raise the heat to medium-high and cook, stirring occasionally. Peel and coarsely chop the onion, adding it to the pot as you chop. Add the garlic and continue to cook, stirring until the carrots are tender-crisp, about 2 minutes.

While the vegetables cook, open the can of beef broth and remove any visible fat. Raise the heat under the Dutch oven to high. Immediately add the beef and chicken broths, the stewed tomatoes, herbes de Provence and sugar. Cover the pot and bring the soup to a boil.

When the soup is boiling, add the green beans and great Northern beans. Adjust the heat and let the soup boil gently, covered, for about 5 more minutes. Reduce the heat to medium-high if necessary.

In the last minute of boiling, add the macaroni to the soup pot. Season with black pepper to taste. Top each serving with 1 tablespoon Spinach Parsley Pesto. Serve at once.

Note: If you don't have herbes de Provence seasoning, substitute Italian seasoning blend.

YUCCA CRUSTED FLOUNDER

This is an easy dish to make, because the grated yucca just has to be pressed onto the fish and then pan-fried. Serve it with any fresh, spicy salsa or simply with a wedge of lime.

1 yucca

4 flounder fillets (6 ounces each), trimmed

Salt and freshly ground black pepper to taste

1/2 cup extra-virgin olive oil (divided)

1/4 cup chopped cilantro

2 limes, cut in half

Cut off and discard the last inch off the tips of the yucca. Using a heavy knife, cut the yucca into lengthwise halves. Using a sharp paring knife or a potato peeler, pare the yucca of its outer brown skin and inner, pink-colored layer until only the white flesh is left. Place peeled yucca in water while preparing so that it doesn't darken.

Using a mandolin or medium-size holes on a box grater, grate yucca into thin strings. Lay the fish, flesh-side up, on a sheet of wax paper and season on both sides with salt and pepper. Press shredded yucca over both sides of fish. Pat yucca into position to seal and protect flesh; the yucca is glutinous and will adhere to itself.

Preheat oven to 350 degrees. Heat half of the olive oil in a large saute pan or skillet over medium-high heat. Tilt pan away from you so that oil pools to one side. Place thickest end of the fish, flesh-side down, in the closest side of the pan and then gently lay the piece of fish the rest of the way across the pan, ending in the oil. Place 2 of the fillets in the pan at the same time, if they will fit.

Return pan flat to the stove and sear fish until yucca is softened and golden brown, 1 to 2 minutes. Turn with a long spatula and sear on skin side. Remove from pan and place on a large baking pan, flesh-side up. Repeat with remaining fillets and additional oil as needed.

When all of the fish has been seared and placed in the baking pan, put it in the oven and cook 5 to 6 minutes, until flesh flakes easily. Sprinkle with cilantro and serve with lime wedges.

YUCCA WITH MOJO

Yucca With Mojo, a very liquid salsa, is a basic way of serving yucca throughout Latin America. The best mojo is made with fresh sour (or Seville) orange juice. However, these oranges, which are also used to make orange marmalade, are difficult to find. For a similar flavor, substitute orange juice mixed with lime juice. Or, buy inexpensive bottled mojo already mixed with garlic.

2 yuccas

1 cup white vinegar

3 tablespoons kosher salt (divided)

1/4 cup extra-virgin olive oil

2 tablespoons chopped garlic

2 cups milk, scalded

1/2 teaspoon ground black pepper

1/2 cup bottled sour orange juice (or1/4cup orange juice mixed with1/4cup lime juice)

1 small red onion, thinly sliced and briefly rinsed in cold water

Cut off and discard inch off the tips of the yucca. Using a heavy knife, cut the yucca into lengthwise halves. Using a sharp paring knife or a potato peeler, pare the yucca of its outer brown skin and inner, pink-colored layer until only the white flesh is left. Place peeled yucca in water while preparing so that it doesn't darken.

Cut each yucca half into four lengthwise spears and then cut away and discard fibrous inner core. In a large pot, bring 1 gallon (four quarts) water, vinegar and 2 tablespoons of the salt to a boil. Add yucca spears and boil 20 minutes, or until tender when pierced with a fork. Scoop yucca from the water using a slotted spoon or skimmer and drain.

Heat oil in small frying pan, add garlic and cook 1 to 2 minutes, stirring, or until just beginning to brown. Pour in milk, remaining salt, pepper and orange juice; heat till bubbling. Pour over yucca and stir to mix in. Serve immediately, garnished with the onion.