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Tuesday, June 30, 2009

Caramel Apple Breakfast Pudding

3/4 teaspoon ground cinnamon
1/2 cup packed brown sugar
2 tablespoons light-colored corn syrup
2 tablespoons margarine or butter
1/4 cup pecan pieces
3 beaten eggs
1-1/4 cups milk
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
8 to 10 1/2-inch-thick slices Italian or French bread

1. Peel, core, and slice apples (should have 2 cups). In a small
saucepan combine apple slices and 1/4 cup water. Bring to boiling;
reduce heat. Cook, covered, over medium-low heat for 5 to 7 minutes
or until apples are tender, stirring occasionally. Drain in a colander.
Transfer apples to a small bowl. Gently stir cinnamon into cooked
apples. Set aside.

2. In the same small saucepan combine brown sugar, light-colored
corn syrup, and margarine or butter. Cook and stir over medium
heat until mixture just comes to a boil. Remove from heat. Pour
mixture into a 2-quart square baking dish. Sprinkle pecans over all.

3. In a medium mixing bowl combine the eggs, milk, vanilla, and
nutmeg. Arrange a layer of half the bread slices in the baking dish
atop the caramel mixture, trimming bread to fit. Spoon cooked
apples evenly over bread layer. Arrange remaining bread slices
on top. Carefully pour the egg mixture over bread, pressing the
bread down gently to moisten the slices completely. Cover with
plastic wrap and refrigerate for at least 3 hours or up to 24 hours.

4. At serving time, uncover and bake in a 325 degree F. oven for
40 to 45 minutes or until a knife comes out clean. Remove from
oven; run a knife around edge to loosen. Let stand for 15 minutes.
Carefully invert pudding onto a platter. (Spoon any remaining
caramel mixture in dish over pudding.) Cut into triangles. Serve
warm or cool. Makes 8 servings.

Make-Ahead Tip: Assemble strata. Cover and refrigerate up to
24 hours before baking as directed above.

Ginger Cinnamon Tea Good for upset Stomach

1/2 cup thinly sliced fresh ginger
6 cups water
2 cinnamon sticks
2 tablespoons honey or brown sugar
lemon wedges for garnish if desired

In a saucepan, simmer ginger, cinnamon, and water 20 minutes,
or more for stronger tea. Add honey or sugar and strain tea
through a sieve.

Ginger is also purported to soothe an upset stomach.
and good for the Sinus


1 splash(es) Sprite (or more)
1/2 oz. Amaretto (or more)
1/2 oz. Peach Schnapps (or more)
1/2 oz. Raspberry Sourpuss (or more)
Cranberry Juice(or more)
Orange Juice (or more)

Build in order over ice in a highball glass, add equal amounts of
juice, top with Sprite and stir.

Apple, Dried Cherry And Almond Loaf

50 g rolled oats
300 ml Milk
240 g Self Raising Flour you can use wholemeal
1 teaspoon Baking powder
125 g Dried Cherries
50 g diced dried apple
75 g soft brown sugar
1 teaspoon ground Cinnamon
3 tablespoons Honey
1 lightly beaten Egg
3 tablespoons roughly chopped Almonds plus 2 tablespoons extra

Put the oats in a bowl, pour the milk over them
and leave to soak for 30 minutes.
Preheat the oven to 180°C (350°F/Gas 4).
Lightly grease and line a 1 kg (2 lb 4 oz) loaf tin with baking paper.
Sift the flour and baking powder into a bowl and stir in the rolled oats,
dried fruit, sugar, cinnamon, honey, egg and almonds. Mix together well.
Spoon the mixture into the tin, level the top and sprinkle with the extra
almonds. Bake the loaf for 45 minutes, or until it is golden brown on
top and cooked through.
Leave it to cool a little in the tin before turning out onto a wire rack to
cool completely.
Toast and serve with ricotta and honey.

Monday, June 29, 2009

Egg and Sausage Breakfast Ring

The spiral slices of egg and sausage in a flaky curst are almost too pretty to eat--but dig in!  This breakfast ring is not to be missed.
Prep Time: 20 Min
Total Time: 45 Min
Makes: 8 servings

1/2 lb bulk pork sausage
1/3 cup sliced green onions
1/3 cup chopped red bell pepper
5 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (3 oz) cream cheese, softened
2 cans (8 oz each) Pillsbury Crescent Recipe Creations
          refrigerated flaky dough sheet
1/2 cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
1 egg, beaten
1 teaspoon sesame seed

Heat oven to 375F. Spray large cookie sheet with cooking spray.
In 10-inch nonstick skillet, cook sausage and onions over medium-
high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in
bell pepper; cook until tender. Remove from pan.

In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to
skillet; cook over medium heat, stirring occasionally from outside
edge to center. Cook until eggs are set but still moist. Stir in
sausage mixture and cream cheese.

Unroll both cans of dough. Place dough on cookie sheet, long sides
overlapping, to form 14x13-inch rectangle; firmly press edges to seal.
Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle
with cheese. Starting at longest side, roll up; press edges to seal.
Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top
of dough. Brush dough with egg; sprinkle with sesame seed.

Bake 25 to 30 minutes or until deep golden brown.

Source; Pillsbury


1 oz creme de bananes
1 oz creme de cacao
1 oz Kahlua® coffee liqueur
2 scoops vanilla ice cream

Blend six ice cubes with ice-cream in a blender until smooth.
Add liqueurs and continue blending, again until smooth.
Add more ice-cream if needed (for milk-shake consistency) .
Pour into a highball glass, and serve.

Dill Vegie Dip

Yield: 6 servings
1/2 c sour cream
1/2 c mayonnaise
2 tb finely chopped dill weed

Refrigerate for several hours, serve with fresh vegetables for

Barbecued Pork and Beef Sandwiches

In a crockpot, combine the following:
1 1/2 pounds lean stew beef
1 1/2 pounds lean pork cubes
1 cup finely chopped onion
2 cups finely chopped green bell pepper

Combine the following ingredients:
1 (6 ounce) can tomato paste
1/2 cup brown sugar
1/4 cup cider vinegar
1 tablespoon chili powder
1 teaspoon salt
2 teaspoon Worcestershire sauce
1 teaspoon dry mustard

Blend all of these ingredients well and add to the crockpot. Stir into
the meat, onion and pepper
mixture. Cover and cook on HIGH for 8 hours. Stir to shred meat
before serving on buttered rolls
or pita bread.

NOTE: If you do not have a crockpot, you can simmer this mixture
on top of the stove. Use a very
heavy Dutch oven with a tight-fitting lid.
This may also be served over rice rather than using rolls, if desired.
Leftovers freeze great.

Sunday, June 28, 2009

Potato doughnuts

1 cup of mashed potato
1 1/2 cups caster sugar
2 tbsp melted butter
3 tsp baking powder
1/2 tsp salt
1/2 cup condensed milk
2 eggs
3 cups flour
1/8 tsp grated nutmeg
1/2 tsp powdered cinnamon

Beat the eggs and add the sugar.
Mash the potatoes and add the butter and milk.
Add this mixture to the eggs and sugar. Add the flour, baking powder,
 salt, nutmeg and cinnamon.
Roll out to about two-thirds of a centimetre thick, cut with a cookie
cutter and deep fry. (I just spooned them into the oil.)
When golden brown and floating, remove and drain.
Dust in caster sugar and serve warm. We also added a small
knob of chocolate to a few then fried, making sure the chocolate
was well encased.

Russian Egg Salad - Salat Iz Paits

serves 4

6 hard-boiled eggs, sliced thinly
1/4 teaspoons salt
1 1/2 cup mayonnaise (pref. homemade)
2 tablespoons chopped scallion tops
1/3 cup sour cream
1 small garlic clove (crushed)
Carrot or pimento, shredded, for color
1/4 teaspoon hot Russian-style mustard

Mix together the mayonnaise, sour cream, garlic, mustard, and salt.
Mash the eggs with this mixture. Sprinkle the chopped scallion on
top and garnish a little carrot or pimento for color.

Dirty Ashtray

1/2 oz. Blue Curacao
1/2 oz. Gin
1/2 oz. Grenadine
1 1/2 oz. Pineapple Juice
1/2 oz. Light Rum
2 oz. Sweet and Sour Mix
1/2 oz. Tequila
1/2 oz. Vodka

Mix all ingredients with ice in a shaker and
strain into a highball glass with a lemon twist.

BBQ Ranch Dipping Sauce

courtesy The Neelys
Show: Down Home with the Neelys
Episode: It's Neely Lunch

3/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoons Neelys BBQ seasoning, recipe follows
2 tablespoons Neelys BBQ sauce, recipe follows
2 teaspoons apple cider vinegar
3/4 teaspoon onion powder
1/4 teaspoon dried dill
1 tablespoon sliced fresh chives
1 tablespoon chopped fresh parsley
1 clove garlic, minced

Mix in all the ingredients until smooth. Cover and
chill for 1 hour to meld the flavors.

Neelys BBQ Seasoning;
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined.
Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring
mixture to a boil, reduce heat to a simmer. Cook
uncovered, stirring frequently, for 1 hour 15 minutes.

Yield:  3-1/2 cups

Saturday, June 27, 2009

Vanilla Panna Cotta with Mixed-Berry Compote

Refrigerate these silky puddings for at least six hours and up to one day before serving.

Servings: Makes 8 servings.

Ingredients1/4 cup cold water
2 1/2 teaspoons unflavored gelatin (from 2 packages)
3 cups whipping cream
1 cup sugar
1 1/2 teaspoons vanilla extract

4 1/2-pint baskets assorted fresh berries (such as raspberries, blueberries, blackberries, and strawberries)
1/3 cup sweet white wine (such as Moscato)

Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.

Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.

Spoon compote over puddings.

Dandy Beer

courtesy Danny Boome, 2008
Show: Rescue Chef
Episode: Sizzle with the Steak

1 pitcher filled with ice
1 (12-ounce) bottle lemon soda
1 (12-ounce) bottle lager beer
Lemon slices, for garnish

In a large pitcher filled with ice pour the bottle of lemon soda and
lager beer, and stir to

Cherry-Almond Bread

This bread is so yummy and moist...
1 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup chopped almonds
1 jar (10oz) maraschino cherries, drained and chopped
1 tsp almond extract

Preheat oven to 350 degrees. In a large bowl, cream sugar, butter
and eggs until light and fluffy. In a separate bowl, sift together flour
baking soda, and salt. Blend into creamed mixture with buttermilk.
Stir in almonds, cherries and almost extract. Pour batter into a
greased and floured loaf pan and bake 55 - 60 minutes, testing for
doneness with a toothpick. Remove from pan and cool on a wire rack.
Yield: 1 loaf of bread

Calico Cheese Dip

serves 48

4 cups shredded Monterey Jack cheese
1 (4 ounce) can chopped green chilies
1 (2.25 ounce) can sliced ripe olives, drained
4 green onions, sliced
3 medium tomatoes, seeded and diced
1/2 cup minced fresh parsley
1 envelope Italian salad dressing mix
Tortilla chips

In a mixing bowl, combine the cheese, chilies, olives, onions, tomatoes
and parsley. Prepare salad dressing mix according to package directions;
pour over cheese mixture and mix well. Serve immediately with tortilla chips.

Friday, June 26, 2009

Spanish chicken livers

Adapted for Spanish Country Kitchen: Traditional Recipes for the Home Cook by Linda Tubby.  She likes to serve this on fried bread, but that's very rich.  Simple toast is fine; slice off the crusts and cut it into triangles.  Smoked, salted Spanish pancetta is traditionally used in this fish, but bacon works fine.
2 tbsp extra-virgin olive oil
2 onions, diced
4 cloves garlic, minced or pressed
1/2 lb (225 g) smoked bacon, cut crosswise in thin slices
4 sprigs thyme
1 lb (450 g) chicken livers
1/2 tsp hot smoked paprika + more for dusting
1/2 tsp kosher salt
Freshly ground pepper to taste
1/3 cup sherry
1/4 cup chopped parsley

Heat oil in large skillet on medium until shimmery. Turn heat to
medium-low. Add onions and garlic. Cook, stirring frequently, until
softened but not browned, 5 to 8 minutes.
Turn heat to medium. Add bacon and thyme. Cook, stirring frequently,
until golden and slightly crispy, 10 minutes. Transfer to plate with
slotted spoon.
Turn heat to medium-high. Add livers, 1/2 teaspoon paprika, salt
and pepper. Cook, stirring occasionally, until liver is almost cooked
through, 3 minutes. Do not overcook; liver should still be pink in the
centre. Transfer to plate with onion mixture.
Pour sherry into pan. Stir to scrape up browned bits. Return liver
mixture to pan. Add parsley. Stir together 30 seconds. Remove
from heat. Discard thyme.
Serve immediately, dusted with paprika.

Makes 6 servings.

Hot Beef Dip

1 lb. ground beef
2/3 c. chopped onion
1/2 c. chopped green pepper
3 to 4 garlic cloves, minced
1 can (8 oz.) tomato sauce
1/4 c. ketchup
1 t. sugar
3/4 t. dried oregano
1/4 t. pepper
1 pkg. (8 oz.) cream cheese, softened
1/4 c. grated Parmesan cheese
tortilla chips

In lg. skillet, cook beef, onion, green pepper and garlic over med. heat until meat is brown; drain.
Add tomato sauce, ketchup, sugar, oregano and pepper; simmer for 10 min. Remove from heat and stir in cheeses until melted.
Transfer to a fondue pot of slow cooker; serve warm with tortilla chips.
Makes 16 to 20 servings.

Flax and Sunflower Seed Bread

1 -1 1/2 pound loaf

1 1/3 cups water
2 tablespoons butter, softened
3 tablespoons honey
1 1/2 cups bread flour
1 1/3 cups whole wheat bread flour
1 teaspoon salt
1 teaspoon active dry yeast
1/2 cup flax seeds
1/2 cup sunflower seeds

Place all ingredients (except sunflower seeds) in the pan of the bread
machine in the order recommended by the manufacturer. Select basic
white cycle; press start. Add the sunflower seeds when the alert sounds
during the knead cycle.

Beltane Brew

1 liter ginger ale
1 pound honey
1 cup orange juice
2 cups pineapple juice
1 cup passion fruit juice
1/2 cup lime juice
1/2 cup papaya juice
1 cup alcohol of choice for "spiking" (optional)
1 spacious punch bowl

In a medium-sized sauce pan, blend the honey and the orange juice
over medium heat. Keep stirring until the honey is completely blended
into the liquid. If you can still feel "heaviness" in the bottom of the pan,
keep stirring. Remove from heat and allow to cool completely. In
another bowl, combine remaining ingredients. Pour honey mixture into
the punch bowl over crushed ice or ice cubes. Add the rest of the
ingredients and mix well

Thursday, June 25, 2009

BLT Bites

Taste of Home - try a FREE ISSUE today!

These quick hors d'oeurves may be mini, but their
bacon and tomato flavor is full size.  I serve them at
parties, brunches and picnics, and they're always a
hit...even my kids love them.
CATEGORY: Appetizer
TIME: Prep: 25 min. + chilling

16 to 20 cherry tomatoes
1 pound sliced bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain.
In a small bowl, combine all remaining ingredients. Spoon into
tomatoes. Refrigerate for several hours.
Yield:  16-20 appetizer servings.

Polish, Sausage Patties

SERVES 3-4, 10 patties

1 1/4 lbs extra lean ground pork
1 1/2 teaspoons marjoram leaves, crushed
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 cup beer or water or dry white wine, may be substituted for the beer

1/ In a small bowl, combine dry ingredients. Pinch and rub ingredients
together, allowing marjoram oil to blend with other spices.
2. in a medium bowl, mix ground pork and spices until well mixed with
seasonings throughout the pork. Add the beer or liquid and mix until all
liquid is absorbed.
3. Make the mixture into 10 (2 ounce) balls, press into patties.
4. When freezing place a wax paper separator between patties.

German Stollen

3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup orange juice
1 package(1/4 ounce) active dry yeast
1/4 cup warm water(110 degrees-115 degrees)
3/4 cup warm milk(110 degrees-115 degrees)
1/2 cup butter or margarine, melted
1/4 cup sugar
2 eggs slightly beaten
2 tablespoons grated orange peel
1 tablespoons grated lemon peel
1 teaspoon salt
5 1/4 -5 3/4 cups flour
1/2 cup chopped almonds
powdered sugar

Soak raisins and fruit in orange juice; set aside. In a large mixing bowl,
dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon
peel, salt and 3 cups flour; beat till smooth. Add raisin mixture and
 almonds. Add enough remaining flour to forma soft dough.

Turn onto a floured board; knead till smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise
in a warm place till doubled, about 1 -1/2 hours.

Punch down dough; let rest for 10 minutes. Divide dough in half; roll
each half into a 10x7 inch oval. Fold one of the long sides over to
within 1 inch of the opposite side; press edges lightly to seal.

Place on greased baking sheets. Cover and let rise till nearly doubled,
about 1 hour.

Bake at 375 degrees for 25-30 minutes or till golden brown. Cool on
a wire rack. Just before serving, dust with powdered sugar.

Yield 2 loaves.

Banana Pineapple Colada

Serves: 2
Source: www.cooksrecipes. com


1/2 banana, ripe
1/2 cup fresh or canned pineapple
1/2 cup pineapple juice
1/2 cup ice cubes
1/4 teaspoon coconut extract
1 tablespoon granulated sugar


1. In blender or food processor, blend all ingredients thoroughly.
2. Pour and serve immediately.

Wednesday, June 24, 2009

Breakfast Bake

Prep Time: 15 min
Total Time: 7 hr 15 min
Makes: 8 servings

8 slices bread
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
4 green onions, chopped, divided
7 slices OSCAR MAYER Bacon, cooked, drained and chopped
2 large tomatoes, thinly sliced
6 eggs
3 cups milk
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. Worcestershire sauce

ARRANGE half of the bread slices on work surface. Sprinkle with half
each of the cheese and onions; sprinkle with bacon. Top with remaining
bread slices. Cut each sandwich in half, crosswise. Arrange sandwich
halves, overlapping, alternating with tomato slices, in greased 13x9-inch
baking dish.

BEAT eggs, milk, mustard and Worchestershire sauce with wire
whisk until well blended; pour over ingredients in baking dish. Cover
and refrigerate at least 6 hours or up to 24 hours.

PREHEAT oven to 350ºF. Remove cover from baking dish; sprinkle
casserole with remaining 3/4 cup cheese and remaining green onions.
Bake 50 min. To 1 hour or until center is set. Remove from oven.
Let stand 10 min. Before cutting into pieces to serve.

Raspberry Mint Cooler


This is a delightful punch to serve guests in the summer, when
mint and raspberries ar fresh.  But because I have lots of
mint, I like to serve this year-round.

CATEGORY: Beverages
TIME: Prep: 15 min. + chilling Cook: 10 min.

9 cups water, divided
1 to 1-1/2 cups coarsely chopped fresh mint
1/2 cup sugar
3 packages (10 ounces each) frozen sweetened raspberries
2-1/4 cups lemonade concentrate, undiluted (18 ounces)
Ice cubes

In a large saucepan, bring 3 cups water, mint and sugar to a boil.
Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in the
raspberries, lemonade concentrate and remaining water.
Refrigerate overnight.
Strain raspberry mixture, reserving liquid. Press berries and
mint through a sieve; discard seeds and mint. Combine raspberry
juice with the reserved liquid. Serve over ice.
Yeld:  11 servings.

Raspberry Fudge Balls

1 cup semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
3/4 cup vanilla wafer crumbs
1/4 cup seedless raspberry jam
3/4 cup finely chopped almonds

In a microwave or heavy saucepan, melt chocolate chips; stir until smooth.
Cool slightly.
In a mixing bowl, beat the cream cheese and melted chocolate until smooth.
Stir in the wafer crumbs and jam.  Refrigerate for 4 hours or until firm.
Shape into 1-in. balls; roll in almonds.
Store in an airtight container in the refrigerator

Bacon Stuffed Burgers

4 slices bacon
1/4 c. Onions, chopped
1 (4 oz.) can mushroom pieces, drained &diced
1 lb. Lean ground beef
1 lb. Pork sausage
1/4 c. Grated Parmesan cheese
1/2 tsp. Pepper
1/2 tsp. Garlic powder
2 tbsp. Steak sauce
8 hamburger buns
Cook bacon until crisp. Drain all but 2 tablespoons drippings and saute
onions in drippings. Crumble bacon and add with mushrooms to skillet.
Crumble bacon, add with mushrooms to skillet. Set aside. Combine beef,
pork, cheese, pepper, garlic powder and steak sauce in a large bowl.
Shape into 16 patties. Divide bacon mixture and place over eight of the
patties. Place remaining patties on top and press edges tightly to seal.
Grill over medium coals until well done. Serve on buns, with lettuce, if desired.

Tuesday, June 23, 2009

Yummy Mummy

1 loaf Rhodes™ Bread Dough, thawed but still cold
grated cheese
pizza sauce and toppings
1 egg, beaten

Roll out dough into a tall, rounded pyramid shape and cut slits all
around the outside edge.
Layer the cheese, sauce and toppings in the middle.
At the wide end of the pyramid, lift up the large triangle and tuck the
edges behind, before rounding them to form the head.

Weave the cut strips over the toppings, one at a time, covering the
ends with the last strip.
This will hold them in place.

Fold the two slits on the narrow bottom into the middle and roll the whole piece
up, tucking it under the last woven strip.
Press it down firmly to keep it from coming unrolled.
Clip it in half and pull it slightly apart to form the feet.

Brush the mummy with egg and let it rise for 15-30 minutes.

Bake at 350° F for 25-30 minutes or until golden brown.


2 loaves (1 pound each) frozen bread dough, thawed
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

1/2 cup pizza sauce
50 slices pepperoni
1/2 cup chopped green pepper
1 egg, beaten
1 pitted ripe olive, sliced and cut in half

Roll out each piece of dough into a rounded triangle shape, about 14-in. high x 11-in. wide at the base of the triangle. Place each on a parchment-lined baking sheet with the tip of the triangle toward you. Lightly score 4-in.-wide rectangle in the center of the triangle 2 in. from the top and bottom. On each long side, cut 1-in.-wide strips at an angle up to the score line, leaving a triangle in the top center of the wide end for the head.
Inside the scored rectangle in the center, layer cheese, pizza sauce, pepperoni and green pepper. Shape the top center triangle into a head. Starting at the head, fold alternating strips of dough at an angle across filling stopping at the last strip on each side. Fold the bottom dough tip up over the filling, then fold the remaining two strips over the top; press down firmly.
Brush dough with egg. Cover and let rise for 15 minutes. For eyes, press 1 olive slice into each head. Discard or save the remaining slices for another use. Bake at 350 ° for 25-28 minutes or until golden brown. Let stand for 5 minutes before slicing. Yield: 8-10 servings.

Summertime Cooler

Country Woman

When the mercury rises,  this pick-me-up punch will cool you
down in no time.  The pairing of ginger and lemon flavors
makes for a perfect marriage.
---Country Woman Test Kitchen, Greendale, Wisconsin

TIME: Prep: 10 min. + chilling

1/2 cup sugar
4 cups cold water
2 tablespoons lemon juice
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon cider vinegar

In a 1-1/2-qt. pitcher, combine all ingredients; chill. Stir before serving. Yield: 4 servings.

Soy Honey Brine

courtesy Alton Brown
Show: Good Eats
Episode: Scrap Iron Chef

1 cup soy sauce
1 1/2 cups honey
1/4 cup salt
1/2 gallon apple juice
1 pound pork belly

In a large saucepot, simmer first three ingredients until solids are
dissolved. Add apple juice and submerge pork belly in mixture. Place
in the- refrigerator for 3 days.
After three days have passed, remove the pork from the brine, rinse
the belly, and pat dry with paper towels. Lay on a rack over a sheet
pan and place in front of a fan for 1 hour to form a pellicle. Lay
the pork in the protein box of a cold smoker and smoke for 4 to 6
hours. Chill the meat in the freezer for 1 hour to stiffen for easy
slicing into strips of bacon. Slice what you need and keep the
remainder in a freezer safe bag in the refrigerator or freezer.

Place the strips of bacon onto a sheet pan fitted with a rack and
place into a cold oven. Turn the oven to 400 degrees and cook for
about 12 to 15 minutes, depending on how crispy you like your bacon.
Remove from rack and drain on paper towels.

Crazy Candy

You won’t be able to stop eating this sweet, salty, crunchy and chewy snack.

1 (10 oz) package corn chips
1 cup sugar
1 cup light corn syrup
1 cup peanut butter

Spread corn chips in greased 10x15-inch pan.

In a saucepan, over medium heat, combine corn syrup and sugar; bring to a boil.
Stir in peanut butter until smooth.
Pour over chips and toss to coat evenly.

Cool and break into pieces.

Monday, June 22, 2009


Comments:  This is a great party food and you
can make it ahead of time.
8 ounces thinly sliced deli beef
3 Roma tomatoes, thinly sliced
1-1/2 cups curly leaf lettuce, torn into small pieces
1/2 cup fresh cilantro, chopped
3 (10-inch) soft flour tortillas
4 ounces cream cheese, softened
1 tablespoons Dijon mustard
1 teaspoons prepared horseradish

Mix cream cheese, Dijon mustard and horseradish together until smooth;
spread over the tortillas. Top each with lettuce, cilantro, roast beef and
tomatoes. Roll up and then wrap with plastic wrap for at least 2 hours.
Cut each roll into slices.

© 2004 Wanda's Country Home and the HappyCooker

Lemon Mint Cooler

Chava Karlovich of Monroe, Connecticut shares this fizzy
warm-weather beverage that blends sherbet and ginger ale
with tangy ice cubes made with lemon juice and chopped mint.
it's sure to hit the spot when served with a meal or as an
afternoon refresher.

CATEGORY: Beverages
TIME: Prep/Total Time: 15 min.

2-1/4 cups water
1/2 cup coarsely chopped fresh mint
1/2 cup lemon juice
2 medium lemons, sliced
1/2 cup lemon sherbet, softened
1 liter ginger ale, chilled

For mint ice cubes, combine the water, mint and lemon juice; pour
into two ice cube trays. Freeze until set. In a pitcher, combine the
lemons and sherbet; slowly stir in ginger ale. Add the mint ice cubes.
Yield:  about 5 cups.

Honey Mustard Beer Brats

10 servings

10 fresh bratwurst sausages
1 green bell pepper, sliced into long strips
1 red bell pepper, sliced into long strips
1 large sweet onion, sliced into rings and separated
2 cloves garlic, sliced
2 bay leaves
1 teaspoon liquid smoke flavoring
2 cups honey mustard barbecue sauce
1 (12 fluid ounce) can beer, or as needed
10 hoagie rolls, split lengthwise

Place half of the bratwurst in the bottom of a 5 quart slow cooker. Arrange
half of the green pepper, red pepper, and onion over them. Layer the
remaining bratwurst over the top, and top with the remaining red and
green bell peppers and onion. Throw in the garlic and bay leaves. In a
separate bowl, mix together HALF of the honey mustard sauce, liquid
smoke and beer. Pour into the slow cooker. Add more beer if necessary
to cover everything in the pot. Cover, and cook on Low for 4 to 5 hours.

Preheat an outdoor grill for high heat, and lightly oil grate. Remove
bratwurst from the slow cooker, but leave onions and peppers inside.
Place bratwurst on the grill and baste with some of the remaining honey
mustard sauce. Turn occasionally until slightly charred.

Place bratwurst on rolls, and use tongs to pull out a few of the onions
and peppers from the slow cooker and drape them over the sausage.
The onions and peppers are very tasty so don't forget this part!

Chili Paste

This wet rub has a citrus flavor from the different types of juice and
zest.  This combined with a great selection of spices gives whateve
you're preparing a great flavor.  Remember that letting it marinade
a while helps the flavors to blend and give the paste time to thicken

1 lemon (and zest)
1 lime (and zest)
1 orange (and zest)
1/2 green chili, or more to taste (chopped with or without seeds)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon

Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
Add more spices if desired. Let stand at least 30 minutes before using
(should thicken).

Sunday, June 21, 2009

Creamy Bow Ties and Chicken

Barbara Lopshire of Holland, Michigan copied the
Creamy Bow Ties and Chicken from a similar dish
at a nearby Italian restaurant, but her version has
"all the flavor but less fat and it's cheaper!"
Main Dish
METHOD Broiled
PREP 20 min.
COOK 20 min.
TOTAL 40 min.
1/4 teaspoon pepper

1/8 teaspoon cayenne pepper
2 boneless skinless chicken breast halves (5 ounces each)
2 bacon strips, diced
1/2 cup sliced fresh mushrooms
1 green onion, sliced
1 garlic clove, minced
1 cup uncooked bow tie pasta
1 tablespoon butter
4 teaspoons all-purpose flour
1/2 cup half-and-half cream
2 tablespoons chicken broth
1/2 cup plus 2 tablespoons shredded Asiago cheese, divided
1-1/2 teaspoons cream cheese, softened
1 plum tomato, seeded and diced

Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for
4-5 minutes on each side or until juices run clear. Set aside and keep warm.
In a small skillet, cook bacon over medium heat until crisp. Using a
slotted spoon, remove to paper towels; drain, reserving 2 teaspoons
drippings. In the drippings, saute mushrooms, onion and garlic.
Remove from the heat; set aside.
Cook pasta according to package directions.
Meanwhile, in a saucepan, melt butter over medium heat; stir in flour
until smooth. Gradually add cream and broth. Bring to a boil; cook
and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup
Asiago cheese and cream cheese; stir until cheese is melted.
Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and
mushroom mixture with cream sauce. Top with tomato and remaining
Asiago cheese. Yield: 2 servings.

Spiced Maple Cider

2 quarts apple juice or cider
1 (8oz) bottle pure maple syrup
1/3 cup lemon juice (concentrate)
1 small orange, slice
3 cinnamon sticks
8 whole cloves
1/4 cup Southern Comfort Liqueur, optional

In large pan, combine all ingredients except liqueur.
Bring to boil; reduce heat and simmer uncovered 20 minutes.
Remove slices and spices.
Add liqueur, if desired.

Tip: Can be served chilled. If chilled, add 1 (32oz) bottle gingerale
just before serving.

Sausage, Peppers, Onions Parmesan Sandwich


3 lbs hot Italian sausage or sweet Italian sausage links
3 onions, sliced
2 cloves crushed garlic
3 red bell peppers or yellow bell peppers or green peppers, cut into strips
3 cups crushed tomatoes
2 ounces tomato paste
1 tablespoon italian seasoning
8 italian sandwich buns, split
2 cups of grated mozzarella cheese
grated parmesan cheese

1. Place sausage in 350 degree oven and brown for 30 minutes.
2. Drain grease.
3. Add garlic, onions, peppers, crushes tomatoes and paste.
4. Stir in seasoning and bake covered for 30 minutes.
5. Uncover and bake 10 more minutes.
6. Toast rolls fill with sausage, peppers and onions.
7. Top with 2 ounces of mozzarella cheese and sprinkle parmesan cheese.
8. Place under broiler till bubble and lightly browned.

Applesauce & Fruit Roll-Ups

3 cups strawberries
3 cups applesauce
2 cups bananas
2 cups applesauce

In a blender mix all ingredients until pureed.
Pour onto solid fruit leather sheets; dry at 135º for 4 to 8 hours, or until leathery.
Remove from sheets while still warm.

Saturday, June 20, 2009

Blueberry Walnut Coffee Cake

Bake Time:  30 minutes
Prep Time: 10 minutes
Yield: Makes 8 servings
1-1/4 cups all-purpose flour
1/3 cup sugar substitute*
3 tablespoons granulated sugar
½ teaspoon grated lemon peel
½ teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup low-fat buttermilk
1/4 cup cholesterol-free egg substitute
2 tablespoons canola oil
1 cup fresh blueberries
3 tablespoons chopped walnuts
1 teaspoon powdered sugar

1.Preheat oven to 350°F. Lightly coat 9-inch round baking pan with
nonstick cooking spray; set aside.
2.Combine flour, sugar substitute, granulated sugar, lemon peel, baking
powder, baking soda, salt and nutmeg in large bowl.
3.Combine buttermilk, egg substitute and oil in small bowl. Stir into
flour mixture just until moistened.
4.Gently fold in blueberries. Spread into prepared pan. Sprinkle with
walnuts. Bake 30 to 35 minutes or until toothpick inserted into center
comes out clean. Remove to wire rack. Cool 10 minutes. Cut into
8 wedges. Sprinkle with powdered sugar. Serve warm.

Wine Cream Roll


3 eggs
1/3 cup water
1 cup cake flour*
1/4 teaspoon salt
1/3 cup granulated sugar
1 cup dry white wine
3 tablespoon butter or margarine
1 pkg frozen strawberries(10oz)
1 tablespoon lemon juice
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon baking powder
1 powdered sugar
4 teaspoon cornstarch
2 eggs,slightly beaten
2 tablespoon cornstarch
3/4 cup currant jelly

Heat oven to 375'. Line jelly roll pan, 16x11x1 inch, with aluminum
foil; grease. Beat 3 eggs in small mixer bowl until very thick and
lemon colored, about 5 minutes; pour into large mixer bowl.
Beat in 1 cup granulated sugar gradually. On low speed, mix in water
and vanilla. Add flour, baking powder and salt gradually, beating just
until batter is smooth. Pour into pan, spreading batter to corners.
Bake until wooden pick inserted in center comes out clean, 12 to 15

 Loosen cake from edges of pan; invert on towel sprinkled with
powdered sugar. Remove foil; trim stiff edges if necessary. While hot,
roll cake and towel beginning at narrow end. Cool on wire rack.

 Mix 1/3 cup granulated sugar and 4 teaspooons cornstarch in 2-quart
saucepan. Stir in wine. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute. Remove from
heat. Stir in butter. Refrigerate until chilled.

 Unroll cake and remove towel. Spread filling over roll to within
1/4 inch of edges; roll up. Refrigerate at least 1 hour.

 Mix 2 tablespoons cornstarch and the reserved strawberry syrup.
Heat strawberries and jelly to boiling in 1 1/2-quart saucepan.
Stir in cornstarch mixture. Heat to boiling, stirring constantly.
Boil and stir 2 minutes. Remove from heat. Stir in lemon juice; cool.
Serve with cake.

 *NOTE: If self-rising flour is used,
omit baking powder and salt.

Pork Ribs Marinade

1 cup brown sugar
1 cup bourbon
1/2 cup soy sauce
1 lemon
1 cup beer

Mix together and pour over the ribs. Marinate for 24 hours. Cook the
remaining marinade well because of the contamination from the uncooked
pork and baste the ribs with it on the grill.

Hot and Spicy Sub Sandwich

1/2 cup mayonnaise
2 teaspoons honey Dijon mustard
1 teaspoon prepared horseradish sauce
1 (1 pound) loaf French bread
5 large lettuce leaves
4 ounces pepperoni, sliced
8 ounces ham, thinly sliced
4 ounces genoa salami, sliced
8 ounces jalapeño pepper cheese, sliced
1 cup sliced seeded green bell pepper
1 red onion, thinly sliced
1 tomato, thinly sliced

In a small bowl, stir together mayonnaise, mustard and horseradish sauce,
set aside.
Slice French bread lengthwise in half. Spread with half of mayonnaise
mixture. Layer with lettuce, pepperoni, ham, Genoa salami, cheese,
bell pepper, onion, and tomato. Spread remaining mayo mixture on top
bread. Slice and serve.
Makes 6 servings.

Friday, June 19, 2009

Strawberry-Banana Angel Torte

TIME: Prep/Total Time: 20 min.

1 prepared angel food cake (8 inches)
1/2 cup sour cream
1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
1/4 cup pureed fresh strawberries
3/4 cup sliced ripe bananas
1/2 cup sliced fresh strawberries
1 cup heavy whipping cream, whipped
Halved fresh strawberries

Split cake horizontally into three layers; place bottom layer on a serving
plate. In a large bowl, combine the sour cream, sugar and pureed
strawberries; fold in bananas and sliced strawberries. Fold in whipped cream.
Spread a third of the filling between each layer; spread remaining filling
over top. Cover and refrigerate until serving. Garnish with halved
strawberries. Yield: 8-10 servings

Peanut Butter Granola Bars

courtesy Emeril Lagasse
Show: The Essence of Emeril
Episode: Cooking with Kids
Yield: 10 bars

4 tablespoons unsalted butter
1/4 cup honey
3 cups old-fashioned rolled oats
1/2 cup slivered almonds
1/2 cup roughly chopped pecans
1/4 cup hulled green pumpkin seeds
1/4 cup unsalted sunflower seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup raisins
1/3 cup light brown sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter

Preheat oven to 325 degrees F. Lightly grease an 8 by 8-inch baking
dish and set aside.

In a small saucepan melt butter with honey over
low heat, stirring. In a large bowl stir together oats, almonds,
pecans, pumpkin seeds, sunflower seeds, cinnamon and salt. Pour
butter mixture over oat mixture and stir until combined well.

On a large baking sheet, spread the granola evenly in a thin layer. Bake,
stirring every 5 minutes to keep from sticking or burning, until
golden brown and crisp, about 20 minutes. (Do not overcook; the
granola will crisp more when cooled.)

Cool the granola in the pan on top of the stove and stir in the raisins.
When the granola is completely cooled, place in a large bowl.
Combine the brown sugar, corn syrup, and peanut butter in a small
saucepan over medium-high

Stir constantly until the sugar is dissolved and the mixture is
at a boil. Remove from the heat and pour the mixture over the
granola, stirring to coat well.

Cool slightly and press into the prepared baking dish and let cool
completely and harden. Cut the mixture into ten 1 1/4 by 4-inch
bars and serve at room temperature.

(The bars may be kept in an airtight container at room temperature
for up to 1 week.)

Garden Vegetable

Combine and mix in a plastic bag or air-tight container,
Makes about 5-7 preparations of dip mix.

4 Tbs. Dehydrated Vegetables
2 Tbs. Parsley
1 Tbs. Chopped Onion
1 Tbs. Tomato Powder
1 tsp. Garlic Salt
1 tsp. Salt

For a great tasting dip mix for chips and vegetables, combine two
tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream.
Cover and refrigerate 1-2 hours before serving.

Keep Refrigerated.

Use the dry dip mix as seasonings for meats, vegetables, etc.

Antipasto Platter

1/2 pound prosciutto, cut into bite-sized pieces
1/2 pound Genoa salami, cut into bite-sized pieces
1/4 pound pepperoni slices or cappicola, cut into bite-sized pieces
1/2 pound Provolone cheese, cut into chunks
1/4 pound fresh mozzarella cheese, cut into chunks
1 can marinated artichoke hearts, drained
1 jar roasted red pepper slices, drained
1 can sliced black olives
1 can sliced green olives
1 cup pepperoncini peppers, halved
2 cups button mushrooms
2 cups cherry or grape tomatoes, halved
1 small red onion, thinly sliced
1/4 cup fresh Italian parsley, coarsely chopped
1/4 cup fresh basil, coarsely chopped
1 bottle good-quality oil and vinegar based Italian salad dressing

Put it All Together
Combine all ingredients in a large bowl or zippered plastic bag. Stir well
to incorporate dressing and coat all ingredients.
Cover or close and refrigerate for several hours or overnight. Serve cold
with fresh bread and toothpicks.
Makes 14-18 servings.

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the
baby corn and olives in the center of tray. Take and cut in half celery
sticks. Then slice each again length wise. Arrange celery sticks in
between each antipasti. Sprinkle some salt lightly on everything.
Then drizzle olive oil on everything. Let the antipasti sit covered in
the refrigerator till ready to serve. Sitting helps enhance the flavors.

Thursday, June 18, 2009

Manhattan Meatballs

Prep Time: 15 min
Total Time: 45 min
Makes: 8 servings, about 7 meatballs each

2 lb. ground beef
2 cups fresh bread crumbs
1/2 cup chopped onion
2 eggs, beaten
2 Tbsp. chopped fresh parsley
2 tsp. salt
2 Tbsp. margarine
1 jar (10 oz.) apricot preserves
1/2 cup KRAFT Original Barbecue Sauce

PREHEAT oven to 350F. Mix meat, crumbs, onion, eggs, parsley
and salt. Shape into 1-inch meatballs. Brown in margarine in large
skillet; drain. Place in 2-quart casserole.

MIX preserves and barbecue sauce. Pour over meatballs; mix lightly to coat.

BAKE 30 minutes or until heated through, stirring occasionally.

Strawberry and Mascarpone Granita

courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Spring Forward

Recipe Summary
Prep Time: 10 minutes
Inactive Prep Time: 4 hours
Cook Time: 3 minutes
Yield: 4 to 6 servings

1 cup water
1/2 cup sugar, plus 1 tablespoon
1/2 cup chopped fresh mint leaves
2 cups chopped strawberries, plus 1 cup finely chopped
1/2 cup mascarpone cheese
3 tablespoons lemon juice
Pinch salt

Place the water, 1/2 sugar, and mint in a small pan and bring to a
simmer, stirring occasionally to help dissolve the sugar. Let simmer
over low heat to steep the mint. Then strain the mint from the simple
syrup. Discard the mint.
In a food processor combine 2 cups of strawberries with the remaining 1
tablespoon of sugar. Run the machine to puree the strawberries. Add the
mascarpone cheese, lemon juice, and salt. Run the machine until the
mascarpone cheese is fully incorporated. Add the mint simple syrup and
run the machine to combine. Place the strawberry mixture in an 8 by
8-inch glass dish and place the dish in the freezer. The mixture will
take about 4 hours to freeze.

To serve, use a fork to scrape the granita. Spoon the mixture into
chilled bowls. Top with the finely chopped strawberries. Serve

Paula Deene's Herb-Fried Chicken

Prep: 30 minutes
Chill: 2 hours
Cook: 14 minutes

1 3-lb. chicken, washed and cut into 8 serving pieces
2 cups all-purpose flour
1/2 cup snipped fresh sage or parsley
1 tsp. cracked black pepper
3 eggs
1/2 cup milk
Peanut oil for frying
Small fresh sage leaves
Lemon wedges

Directions 1.Sprinkle chicken pieces with salt and pepper. Refrigerate,
covered, 2 to 4 hours.
2.In bowl combine flour, the 1/2 cup herbs, and pepper; set aside. In
shallow dish whisk together eggs and milk. Dip chicken in egg mixture
then coat with flour mixture. Repeat.
3.In deep 12-inch skillet add oil to depth of 1 inch (oil will rise as chicken
is added.) Heat oil to 350 degrees F over medium-high heat.
4.Gently lower four chicken pieces at a time into hot oil, (oil may spatter).
Cook 14 to 16 minutes, turning after 8 minutes,or until brown and crisp
and chicken is no longer pink (170 degrees F for breasts, 180 degrees F
for thighs). Oil temperature will drop when chicken is added; adjust
heat as needed to maintain oil temperature at 325 degrees F. Drain
chicken on wire rack or paper tow
els. Place in preheated 300 degree F oven while frying remaining
chicken. To serve, top with sage leaves and lemon wedges. Makes 6 servings.

Garlic-Parsley Finger Sandwiches

2 Bunches chopped parsley
2 Cloves fresh garlic, pressed
1/2 c Mayonnaise
1 Large loaf thin white bread

Combine parsley, garlic and mayonnaise; mix well. Spread mixture
between two slices of bread and cut diagonally to make four finger
sandwiches. Refrigerate until ready to use.

These can be made early on the day to be used, but not the day before

Wednesday, June 17, 2009

Jam Crostata

Serves 8.  Cooks Illustrated Published January 1, 2007.
When it comes to simplicity, no one beats the Italians. 
A jam crostata look elegant but comes together easily
that's is if you have the right recipe.  Crostata di
marmellata can be made with any smooth jam, including
blackberry and cherry, although our tasters  particularly
liked raspberry jam.  If you want to use a jam with chunks of fruit, puree it in the food processor to achieve a smooth texture.  To avoid overworking the dough finish
kneading it by hand.  If you process the dough in a food
processor until it comes together in a ball, the baked crust will be tough and overly crisp, not flaky and biscuit-like, which is the desired texture.

Pasta Frolla
1 large egg plus 1 large egg yolk
2 - 3 tablespoons water
1 teaspoon vanilla extract
2 1/3 cups unbleached all-purpose flour (11 3/4 ounces),
      plus more for dusting work surface
1/2 cup sugar (3 1/2 ounces)
2 teaspoons baking powder
1/2 teaspoon salt
Grated zest of 1 lemon
12 tablespoons cold unsalted butter (1 1/2 sticks),
            cut into 1/2 inch pieces
1 cup raspberry jam or other smooth-textured jam
1 tablespoon lemon juice
1 large egg white , beaten with 2 tablespoons water

1. For the Pasta Frolla: Whisk egg, 2 tablespoons water, and vanilla
together in small bowl and set aside. Place flour, sugar, baking powder,
salt, and lemon zest in food processor and pulse to combine. Scatter
butter pieces over flour mixture and process to cut butter into flour
until mixture resembles coarse meal, about seven 1-second pulses.
With machine running, add egg mixture and process until liquid
ingredients are incorporated. Squeeze handful of dough; if it forms
moist ball, no more water is necessary. If mixture is crumbly and dry,
add 1 more tablespoon water and process just until incorporated.

2. Remove dough from food processor and transfer it to large bowl.
Gently knead until cohesive, about 30 seconds. Divide dough into 2
equal pieces. Shape one piece into 5-inch disk and other piece into
5-inch square. Wrap both pieces in plastic wrap and refrigerate for
at least 2 hours or up to 2 days.

3. To Assemble and Bake: Mix jam and lemon juice in small bowl.

4. Remove both pieces of dough from refrigerator (if refrigerated
longer than 1 hour, let stand at room temperature until malleable).
Roll round dough disk between 2 large sheets of lightly floured
parchment paper to 11-inch circle about 1/4 inch thick. Peel off top
sheet of parchment and discard. Using 11-inch pot lid or cardboard
round as guide, trim first piece of dough to perfect 11-inch circle with
pizza wheel or paring knife (see illustration 1). Reserve scraps. Slide
dough, still on parchment, onto baking sheet. Spread jam on dough,
leaving 1-inch border around edge (illustration 2).

5. Roll square piece of dough between 2 sheets of parchment paper
to 11-inch square. Peel off parchment. With pizza wheel or paring
knife, straighten edges of dough (reserve scraps), then cut dough into
ten 1-inch-wide strips (illustration 3). Brush strips with egg wash and
place them over filling, 5 in each direction in diagonal lattice, using
spatula to help move and position strips (illustration 4). Combine
scraps and knead them together slightly. Roll this dough into 3/4-inch-
thick rope about 30 inches long. Brush rim of pastry with egg wash,
then press dough rope into rim (illustration 5). Brush border with
remaining egg wash. Refrigerate crostata on baking sheet for 1 hour.

6. Adjust oven rack to middle position and heat oven to 375 degrees.
Bake until golden brown, 25 to 30 minutes. Slide crostata (still on
parchment paper) onto wire rack and cool to room temperature.
Cut into slices and serve.

1. 1. Using 11-inch pot lid as guide, trim dough to perfect 11-inch circle
with pizza wheel or knife

2. Spread jam on dough, leaving 1-inch border around edge.

3. Roll second piece of dough to 11-inch square and cut dough
into ten 1-inch-wide strips.

4. Place strips over filling, 5 in each direction in diagonal lattice.
Use spatula to position strips.

5. Brush rim of pastry with egg wash, then press dough rope made
from scraps into rim.


From the Recipe Hall of Fame Cookbook II. thaw
These can be frozen for up to 1 month,  Party, then bake.

6-8 servings
35 min 20 min prep

Garlic Spread
2 tablespoons butter, softened 1/4 teaspoon garlic powder 1/4
teaspoon paprika

Stromboli Filling
1 lb ground beef 1 tablespoon chopped onions (to taste) 1/2 cup
ketchup 3 tablespoons grated parmesan cheese 1/3 teaspoon garlic powder
1/4 teaspoon fennel seeds, crushed (a must ingredient) 1/4 teaspoon dried
oregano 6-8 hamburger buns garlic spread 6-8 slices mozzarella
1. Combine butter, garlic powder and paprika.
2. Mix well.
3. Brown meat;.
4. Drain fat.
5. Add onion, ketchup, parmesan cheese, garlic powder, fennel seed and
6. Simmer 20 minutes.
7. Split hamburger buns.
8. Spread about 1 t Garlic Spread on each bun top.
9. Divide meat mixture evenly on bun bottoms.
10. Top meat mixture with a cheese slice.
11. Top with bun top.
12. Wrap each sandwich in a square of foil.
13. Bake in 350 oven for 15 minutes or until heated through

Cranberry Cocktail Meatballs

 One of our favorite meatball appetizer recipes.
2 pounds ground beef
1 cup cornflake crumbs
2 eggs
1/2 cup chopped, fresh parsley
1/3 cup ketchup
3 tablespoons minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
16 ounces can, jellied or whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs,
ketchup, onion, soy sauce, garlic powder and pepper. Mix well and
form into small balls, from 1/2" to 3/4" in diameter. Place in a casserole
or baking pan.
Heat oven to 300°.
Meanwhile in a saucepan, combine cranberry sauce, chili sauce,
brown sugar and lemon juice. Cook stirring over medium heat until
smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45
minutes, depending on the size of the meatballs. Transfer to slow
cooker and keep on low for serving.

Applebee's® Tequila Lime Chicken

It's one of Applebee's top-selling signature dishes.  This tasty dish
combines the tangy flavor of the tequila lime marinade
with creamy southwestern-style dressing, and tops it all
off with a melted cheese blend.  Just be sure you don't
marinate the chicken longer than the 3 to 4 hours, or th
citric acid in the lime juice may toughen the chicken.
The bed of crispy corn tortilla strips can be easily
cloned with crumbled store-bought corn chips, but if
you want strips like, those served at the restaurant,
just follow the "tidbits" below.  Serve this dish with
your choice of rice (Spanish rice is recommended),
along with come pico de gallo or salsa on the side.

1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)

1. Prepare marinade by combining marinade ingredients
in a medium bowl. Add the chicken to the bowl, cover and
chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the
ingredients in a medium bowl. Mix well until smooth, then
cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the
oven to high broil. Also, preheat your barbecue or indoor
grill to high heat. When the grill is hot cook the marinated
chicken breasts for 3 to 5 minutes per side, or until
they're done.
4. Arrange the cooked chicken in a baking pan. Spread a
layer of mexi-ranch dressing over each piece of chicken
(you'll have plenty left over), followed by 1/4 cup of
the shredded cheese blend. Broil the chicken for 2 to 3
minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled
corn chips on each of four plates. Slide a chicken breast onto
the chips on each plate and serve with your choice of rice,
and pico de gallo, or salsa.
Serves 4.

Crumbling store-bought tortilla chips is the easy way to
make the bed of crunchy chips that the tequila lime chicken
rests on. But, you can make tortilla strips like those served
at the restaurant by cutting a stack of eight 6-inch corn
tortillas in half. Stack the halves on top of each other and
slice the tortillas into thin strips. Fry the tortilla strips
in 2 cups of oil preheated in a large skillet for 3-5 minutes
or until crispy. Salt lightly and cool on paper towels to drain.

Tuesday, June 16, 2009

Chilled Georgia Peach Soup with

2 quarts chopped fresh peaches
1 cup dry white wine
1 cup peach Schnapps
1/2 cup sugar
1 teaspoon chopped fresh mint
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups half-and-half
Raspberry Cream
Garnish: raspberry puree

Stir together first 7 ingredients in a large saucepan. Cook over medium heat 15 minutes or until peaches are tender and liquid is reduced. Cool; process in a blender until smooth, stopping
to scrape down sides. Cover and chill.
Stir in half-and-half. Top each serving with a dollop of Raspberry Cream,
and garnish, if desired.

10 cups

Found a Raspberry Cream that was in the Canadian Living Magazine.
I think that this should work. If anyone has a better one feel free
to comment.

Really Raspberry
Servings: 6 to 8

2/3 cup (150 mL) each granulated sugar and water
4 cups (1 L) raspberries
1 tbsp (15 mL) each corn syrup and lemon juice; strain through sieve
Simple Syrup: In saucepan, bring sugar and water to boil, stirring to
dissolve sugar. Let cool completely.

Wash, prepare raspberries and pur?with corn syrup and lemon juice
to make Fresh Fruit Pur? Mix with Simple Syrup.

Tropical Carrot Cake

Prep Time: 30 minutes
Cook Time: 1 hour, 00 minutes

The Cake:
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1-1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract

The Frosting;
1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut

The Cake:
Preheat the oven to 350 degrees F. Grease and flour two bread
loaf pans. Combine dry ingredients in a large mixing bowl. Add
carrots, oil and eggs. Beat well, until mixed. Add other ingredients
and stir. Put into baking pans. Bake for 1 hour or until done. Completely
cool cakes before frosting.

The Frosting:
Combine butter and cream cheese; cream until light and fluffy. Add
sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on
each cake. Store cakes in the refrigerator.

:Note: This cake freezes beautifully. Place on foil covered baking
sheet. Freeze until hard. Remove from freezer and wrap in plastic
wrap and then in foil. Return to freezer. Unwrap totally and then defrost cak

Summer Fruit Salad

1 cup mixed berries
1 mango peeled, pitted and cubed
1 nectarine pitted and sliced
2 tablespoons orange juice

1. Mix the fruit in a bowl. Sprinkle with the orange juice.
2. Serve for breakfast over yogurt, as a side dish with
lunch or dinner or for dessert over sorbet or low-fat

Serving Size: about 2/3 cup

Cranberry-Glazed Ham

Healthy Cooking
December/January 2009 issue
Page: 36

That show-stopping entree you've been hoping for is right
here, and it only takes five ingredients to make.  The sweet
and tangy cranberry glaze pairs beautifully with succulent ham.
Joni Peterson -Wichita, Kansas
TIME: Prep: 10 min. Bake: 1 hour 35 min.

1 can (16 ounces) whole-berry cranberry sauce
1/2 cup maple syrup
1/4 cup cider vinegar
1 to 1-1/2 teaspoons ground mustard
1 boneless fully cooked ham (5 pounds)

In a small bowl, combine the cranberry sauce, syrup, vinegar and
mustard. Set aside 1 cup mixture for sauce.
Line a shallow roasting pan with foil. Place ham on a rack in prepared
pan. Cover and bake at 325° for 1 hour. Baste with some of the
remaining cranberry mixture; bake 35-45 minutes longer or until a
meat thermometer reads 140°, basting with additional mixture every
10 minutes. Heat reserved sauce; serve with ham. Yield: 15 servings

Monday, June 15, 2009

Strawberry Fruit Jello Salad

3 cups graham cracker crumbs
1 cup non fat yogurt or dairy free substitute
16 ounces cream cheese or dairy free substitute (like tofutti)
1/3 cup sugar
1 1/2 cups frozen strawberries
3 1/2 cups Soy Whip
6 cups strawberry jello, 1 large and 1 small package

Preheat oven to 350 and spray a 9 X 13 inch pan with cooking spray (NOTE from RA: get the oil sprayer from Pampered Chef and then you can fill it yourself with oil of choice!) .

Mix graham cracker crumbs and yogurt together. Spread evenly over
bottom of pan. Bake for 15 to 20 minutes until crisp. Prepare jello
according to directions on package, add frozen strawberries and
put in refrigerator until it begins to set. Mix cream cheese, sugar
and 1/2 cup Soy Whip.

Now start to layer the salad. On top of the baked crust, spread
the cream cheese mixture evenly. Set aside. Once the jello starts
to set, put it over the cream cheese mixture. Return the pan to the
refrigerator to allow jello to set completely. Top with remaining
Soy Whip and garnish as desired.

Garnish with banana, blueberries and peaches


1/2 c. coarsely chopped ripe olives
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. sliced green onion
4 lg. oval slices French bread (about
1/2" thick)
1 lg. tomato, sliced
1 lb. thinly sliced roasted deli turkey breast
1 ripe avocado, peeled, seeded & sliced
3/4 c. shredded cheddar cheese
3/4 c. shredded Monterey Jack cheese
Lettuce leaves

Combine olives, chili powder, cumin and salt in medium bowl; reserve 2
tablespoons. Stir mayonnaise, sour cream and onion into remaining olive
mixture. Spread one side of each bread slice with half the mayonnaise mixture.
Top with tomato and turkey. Spread remaining mayonnaise mixture on top of
turkey. Top with avocado slices. Sprinkle with cheese. Transfer sandwiches to
baking sheet. Bake at 350 degrees until heated through, about 15 minutes. Top
with reserved olive mixture. Serve sandwiches on lettuce leaves with salsa.
Yield: 4 servings.

Citrus Cooler

1/2 cup (125 ml) orange juice
1/2 cup (125 ml) grapefruit juice
1/2 cup (125 ml) pineapple juice
1/2 cup (125 ml) crushed ice

Combine all ingredients in an electric blender and process until
smooth. Pour into a thermos and serve chilled. Serves 1

Basic Pizza Sauce

Company's Coming - Pizza Sauce
2 tsp oil
1 1/2 cups finely chopped onion
1-2 garlic cloves, minced
3- 19 oz cans tomatoes
1/3 cup celery, finely chopped
2 Tbsp ketchup
1/2 tsp sugar
2 bay leaves
1/4 tsp ground allspice
1 tsp sweet basil, dried
1 tsp oregano
1 tsp salt
1/4 tsp pepper

Saute onion, garlic and celery in the oil until soft. Then add the remaining
ingredients. Simmer for about 30 minutes or until thickened.

Sunday, June 14, 2009

Beef Wrapped Lavosh

4-ounces soft cream cheese
1 tablespoon mayonnaise
2 teaspoons prepared horseradish, drained
2 tablespoons green onions, thinly sliced
1/4 cup black olives, sliced
8-ounces roast beef, thinly sliced
8 slices provolone cheese
1 cup spinach or lettuce leaves
6 thin slices tomato
1 loaf Lavosh (Armenian flat bread)

Blend cream cheese, mayonnaise and horseradish until smooth. Fold in green onions and black olives.
Spread cream cheese mixture on the Lavosh bread. Add roast beef,
provolone cheese, spinach, and tomato.
Fold in half to serve. For appetizers, roll and slice crosswise.
Serves 4.

Honey Duck

8 servings

1 (4 pound) whole duck, rinsed
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh ginger root
1 teaspoon salt
1/2 orange, quartered
2 cups water
1 cup honey
1/2 cup butter
1 teaspoon lemon juice
1/2 cup undiluted, thawed orange juice concentrate

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl mix together mix together the basil, ginger and salt
and sprinkle mixture on inside and outside of duck. Stuff duck with
orange quarters and lay in roaster. Add water.

In a small saucepan combine the honey, butter, lemon juice and
orange juice concentrate. Simmer together over low heat until syrupy;
pour a little of the mixture over the duck, saving the rest for basting.
Cover roaster.

Bake/roast ducks in preheated oven for 30 minutes. Turn duck
breast down, reduce heat to 300 degrees F (150 degrees C) and
roast covered for another 2 to 2 1/2 hours, or until very tender.
If desired, turn duck breast up during last few minutes of cooking, to brown.

High Roller Sandwiches

1 Bag flour tortillas
1 lg Bar of softened cream cheese
Roast beef sliced thin
Ham sliced thin
Turkey sliced thin
Colby Jack cheesesliced thin
Lettuce shredded thin strips
Garlic powder
Sliced tomatoes very thin

Use the back of a spatula and cover each tortilla with a thin layer of cream
cheese. Sprinkle lightly with garlic powder.
Use half of the tortilla: to layer meats, cheese, lettuce, and tomatoes. Then
roll up tortilla with cream cheese side rolled up last so it will seal as if using
glue. Cut in 1 inch pieces and serve. Serve 8-10

Fruit Salsa and Cinnamon Chips

‏INGREDIENTS (Nutrition)
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples,
raspberries, strawberries, white sugar, brown sugar and fruit
preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking
spray. Cut into wedges and arrange in a single layer on a large baking
sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray
again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining
tortilla wedges. Allow to cool approximately 15 minutes. Serve with
chilled fruit mixture

Saturday, June 13, 2009

Iced Cappuccino

2/3 cup HERSHEY'S Syrup, chilled
2 cups cold coffee
2 cups vanilla ice cream
Ice cubes or crushed ice
Whipped topping(optional)
Ground cinnamon(optional)
1. Place syrup and coffee in blender container; cover
   and blend on high speed. Add ice cream; cover and blend until smooth.

2. Serve immediately over ice; top with whipped topping and ground
    cinnamon, if desired. Six 6-oz. servings.

LOWER FAT ICED CAPPUCCINO: Follow above directions
using reduced fat vanilla ice cream and fat free whipped topping.

Strawberry Daiquri Jam

1 quart strawberries
2/3 cups pineapple juice
4 Tbsps. rum
3 cups sugar
1 pouch Certo

Hull and crush berries and place berries , sugar and juices into a pot.
Bring to a boil and boil hard for 4 minutes.
Remove from heat and add Certo and rum.
Stir and skim foam for 5 minutes.
Ladle into sterilized jars leaving 1/4 inch head space. Seal.

Duck Breast with Cherry Chutney

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion (from about 1 small onion)
3 cloves garlic, crushed
1 tablespoon finely chopped shallot
1 tablespoon tomato paste
Coarse salt and freshly ground black pepper
1/2 teaspoon ground cumin
Scant 1/4 teaspoon crushed red-pepper flakes
1/2 cup coarsely chopped red bell pepper
1/4 cup dry red wine
1 1/2 to 2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon Dijon mustard
3 cups canned Bing cherries
1/2 cup golden raisins
1 tablespoon chopped fresh tarragon or chives
5 boneless duck breasts, skin-on (about 1 pound each)
Coarse salt and freshly ground black pepper

Heat oil in a medium heavy-bottomed saucepan over medium heat.
Add onion, garlic, and shallot, and cook, stirring occasionally, until
golden, about 7 minutes. Add tomato paste, 1/2 teaspoon black
pepper, cumin, red-pepper flakes, and 1/4 teaspoon salt; cook,
stirring, for 30 seconds. Reduce heat to medium and add bell pepper.
Cook, stirring occasionally, until softened, about 5 minutes.
Stir in wine, vinegar, and sugar; let simmer for about 5 minutes.
Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon
salt; let simmer for 1 minute. Remove from heat and let cool slightly.

Place 1/4 cup of the cherry mixture in the jar of a blender and
puree until smooth, about 1 minute. Reserve for glazing duck.
Add remaining cherries to cherry mixture, along with raisins and
tarragon or chives; stir to combine. Glaze and chutney can be
made up to a day in advance and stored, refrigerated, in an
airtight container. Bring to room temperature before using.

Using a small sharp knife, score skin side of duck breasts in a
crosshatch pattern; season with salt and pepper. In a large
ovenproof heavy-bottomed skillet, heat 2 tablespoons water over
low heat. Add breasts, skin-side down, and cook until fat is
rendered and skin is golden brown, about 25 minutes.

Preheat oven to 450 degrees with a rack set in the center.
Transfer breasts to a plate and discard all but 1 tablespoon fat
from skillet. Brush duck breasts with reserved glaze and return
to skillet, skin-side up. Place skillet in oven and roast until duck
is medium-rare (125 degrees on an instant-read thermometer),
about 15 minutes. Transfer duck to a cutting board and let stand 5 minutes.

Using a sharp knife, slice duck breasts at a 45-degree angle.
Serve immediately with chutney.

Candied Lemons and Oranges

Recipe By: Emeril Lagasse

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1/2 pound Oranges -- cut 3/8" slices
1/2 pound Lemons -- cut 3/8" slices
2 pounds Sugar
1 quart Water

In a large shallow pan (about 4 inches deep) dissolve the sugar and
water. Bring the mixture up to a boil. Arrange the fruit on a round
rack, tie a piece of string to the rack so you can submerge in the liquid
without getting your hands sticky. Lower the rack into the liquid. Press

a round of wax paper on top of the fruit so it is completely immersed in
the syrup. Bring the syrup back up to a simmer. Simmer for 10 to 15
minutes. Remove from heat and let the fruit cool. Leave the fruit in the

syrup, covered for 24 hours at room temperature.
Lift the rack out of the liquid and allow to drain for 1/2 to 1 hour.
Transfer the pieces to paper towels and let dry for 3 to 5 hours.
This recipe yields 1 pound of candied fruit.

Friday, June 12, 2009

Fish With Puttanesca Sauce

Hands on time: Total time: 30 minutes Serves: 1

1 (4- to 6-ounce) cod or other fish fillet, about 1/2-inch thick
3 tablespoons tomato sauce
2 teaspoons pitted and sliced kalamata olives
1 1/2 teaspoons capers
1 teaspoon chopped fresh basil or parsley

Tear off a 10-by-14-inch piece of parchment paper. Fold in half.
Place fish fillet to one side of the crease. Season with salt and pepper.
Top with tomato sauce and sprinkle with olives, capers and basil.
Fold over parchment and crimp edges to seal, forming a half-moon
shape. Place on a plate. Microwave on high for 3 to 4 minutes, or
until the fish flakes. Let stand 2 to 3 minutes. Serve in the parchment
on a dinner plate.

When cooking seafood, no matter what your method, use caution to
prevent overcooking. Start with the minimum cooking time and try
to get fish fillets of even thickness, or else tuck thin edges under to
promote consistent cooking.

To make the meal:  buttered orzo, steamed asparagus

Strawberry-Orange Jam

7 to 9 half pint jars

A good choice for novice jam makers.

10 cups semi-crushed large or small (whole) strawberries
1 large thin-skinned orange
7 cups sugar

Prepare pot by spraying inside bottom and sides with non-stick
cooking spray. Wash and hull berries. Remove all small berries and
set aside. Crush or mash remaining berries coarsely in a food
processor or by hand (hand method is messier but best). Wash orange,
cut, seed and grind in a food processor until it is a fine paste.
Combine reserved whole berries with crushed berries and pureed
orange and mix well.

Place fruit and sugar in pot and stir over low to medium heat. As
sugar dissolves, increase heat to medium high and simmer jam until
foam forms.

Boil gently until jam tests done. Ladle into sterilized jars and

Hot Beef Dip

1 lb. ground beef
2/3 c. chopped onion
1/2 c. chopped green pepper
3 to 4 garlic cloves, minced
1 can (8 oz.) tomato sauce
1/4 c. ketchup
1 t. sugar
3/4 t. dried oregano
1/4 t. pepper
1 pkg. (8 oz.) cream cheese, softened
1/4 c. grated Parmesan cheese
tortilla chips

In lg. skillet, cook beef, onion, green pepper and garlic over med.
heat until meat is brown; drain.
Add tomato sauce, ketchup, sugar, oregano and pepper; simmer
for 10 min. Remove from heat and stir in cheeses until melted.
Transfer to a fondue pot of slow cooker; serve warm with tortilla chips.
Makes 16 to 20 servings.

Horseradish Mustard

1/2 cup dry mustard, preferably imported
1/2 cup hot tap water
1/2 cup white wine vinegar or Oriental rice vinegar
2 tsp coarse (kosher) salt
1 tbsp bottled horseradish
1 clove garlic, peeled and sliced
1 tsp sugar
6 whole black peppercorns, crushed in a mortar,
      or pinch of ground black pepper
2 whole allspice berries, crushed in a mortar,
      or small pinch ground allspice
A little dry white wine, or additional white wine vinegar if needed

Stir together the dry mustard and water and let stand, uncovered,
for 20 minutes, stirring once or twice. In the container of a blender
or a food processor, combine the vinegar, salt, horseradish, garlic,
sugar, peppercorns, and allspice. Process until the garlic and
horseradish have been pureed in the liquid, then strain through a
fine-meshed strainer, pressing all juice from any pulp in the strainer.

Combine the strained liquid with the mustard-water mixture in the top
of a double boiler set over simmering water. Cook, stirring constantly,
for about 5 minutes, or until the mustard has thickened (it will thicken
more while cooling).

Cool and taste. Add more prepared horseradish, if desired, and
if the mustard seems too thick, thin it with a few drops of white wine
or additional vinegar.
Yield: about 1/2 cup

Thursday, June 11, 2009

Fruit-Filled Puff Pancakes

2 servings

Prep: 15 minutes
Bake: 25 minutes

Nonstick cooking spray
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
2 tablespoons all-purpose flour
2 tablespoons fat-free milk
2 teaspoons cooking oil
Dash salt
1 tablespoon reduced-sugar orange marmalade
1 tablespoon orange juice or water
1 small banana, sliced
1/2 cup sliced fresh strawberries or fresh blueberries

1. Preheat oven to 400 degree F. For pancakes, coat two 4-1/4-inch
pie plates, 4-1/2-inch foil tart pans, or 10-ounce custard cups with
nonstick spray. Set aside.

2. In a medium bowl use a rotary beater or whisk to beat egg product
or egg, flour, milk, oil, and salt until smooth. Divide batter among
prepared pans. Bake in preheated oven for 25 minutes or until brown
and puffy. Turn off oven; let stand in oven 5 minutes.

3. Meanwhile, in a small bowl stir together marmalade and orange
juice or water. Add banana and strawberries or blueberries; stir gently
to coat. To serve, immediately after removing pancakes from oven,
transfer to dinner plates. Spoon some of the fruit into center of each
pancake. Makes 2 servings.