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Saturday, April 30, 2011

Garlic Chicken with Sweet Potatoes

Makes: 4 to 6 servings

Prep: 25 minutes
Roast: 1 1/2 hours
Stand: 15 minutes

3 heads garlic
2 tablespoons olive oil
1 1/2 tablespoons snipped fresh rosemary
1 teaspoon ground black pepper
1/2 teaspoon salt
1 3- to 3 1/2-pound whole roasting chicken
3 medium sweet potatoes (1 1/2 to 1 3/4 pounds),
       peeled and cut into 1-inch pieces
1 large sweet onion (such as Vidalia, Maui, or Walla Walla),
      cut into wedges

Preheat oven to 375° F. Separate the cloves of garlic (you should
have about 30 cloves) and peel. Mince four of the cloves. Set aside
remaining garlic cloves.

In a small bowl, combine minced garlic with 1 tablespoon of the olive
oil, 1 tablespoon of the rosemary, the ground black pepper, and 1/4
teaspoon of the salt. Rub minced garlic mixture over chicken.

Place six of the garlic cloves into the cavity of the chicken. Tie legs
to tail. Twist wing tips under back. Place on a rack in a shallow
roasting pan. Insert oven-going meat thermometer into center of
an inside thigh muscle. Do not allow thermometer tip to touch
bone. Roast, uncovered, for 1 1/2 to 1 3/4 hours or until drum-
sticks move easily in their sockets and meat thermometer registers 180°F.

Meanwhile, place sweet potatoes, onion wedges, remaining garlic
cloves, 1/2 tablespoon of the rosemary, and 1/4 teaspoon of the
salt in a 1392-inch baking pan. Drizzle vegetable mixture with
remaining 1 tablespoon olive oil; toss to coat. Place in oven on a
separate rack and roast, uncovered, for 50 to 60 minutes or until
tender, stirring every 15 minutes.

Remove chicken from oven. Cover loosely with foil and let stand
15 minutes before carving. Serve chicken with vegetables. Carve
chicken,discarding skin before serving.

Nutrition Facts
Servings Per Recipe 4 to 6 servingsCalories393, Total Fat (g)12,
Saturated Fat (g)2,

Sweet-and-Hot Nuts

Makes: 22 (1/4-cup) servings

Prep: 15 minutes
Cook: 2 hours (low)
Cool: 1 hour

1 cup whole cashews
1 cup whole almonds, toasted*
1 cup pecan halves, toasted*
1 cup hazelnuts, toasted and skins removed*
1/2 cup sugar
1/3 cup butter, melted
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper

1. Place nuts in a 2- to 3 1/2-quart slow cooker. In a small bowl
combine sugar, butter, ginger, salt, cinnamon, cloves, and cayenne
pepper. Add nuts to slow cooker; toss to coat.

2. Cover and cook on low-heat setting for 2 hours, stirring after
1 hour. Stir nuts again. Spread in a single layer on buttered foil; let
cool for at least 1 hour. (Nuts may appear soft after cooking but
will crisp upon cooling.) Store in a tightly covered container at
room temperature for up to 3 weeks.

*To Toast Nuts: Spread nuts in a single layer in a shallow baking
pan. Bake in a 350°F oven for 10 to 15 minutes or until light golden
brown, watching carefully and stirring once or twice. To remove
the papery skin from hazelnuts, rub the nuts with a clean dish towel.

Nutrition Facts
Servings Per Recipe 22 (1/4-cup) servingsCalories147, Total Fat
(g)13, Saturated Fat (g)3, Cholesterol (mg)7, Sodium (mg)73,
Carbohydrate (g)8, Fiber (g)2, Protein (g)3,
Percent Daily Values are based on a 2,000 calorie diet

Cherry Almond Cream Dessert

14 ozs sweetened condensed milk

1 1/2 c cold water
3 ozs vanilla pudding mix
1 tsp almond extract
2 c Cool Whip Free thawed
10 ozs pound cake (cut into 10 slices)
21 ounces cherry pie filling chilled

In a mixing bowl, combine sweetened condensed milk, water, pud-
ding mix, and almond extract. Mix until well blended. Fold in whip-
ped topping. Spoon half mixture into a 13 x 9" pan. Top with cake
slices, pie filling, and remaining cream mixture.
Chill until ready to serve.

Cinnamon Bun Scones

2 cups all-purpose flour

1 cup Quaker Oats, quick or old fashioned, uncooked
1/4 cups +2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
8 TBS(1 stick) butter or margarine, chilled and cut into pieces
3/4 cup whole or 2% milk
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup toasted chopped pecans
2 teaspoons ground cinnamon

3/4 cup powdered sugar
3-4 teaspoons orange juice or milk

1. Heat oven to 425 F. Spray cookie sheet with cooking spray.

2. In large bowl, combine flour, oats, 1/4 cup granulated sugar,
baking powder and salt; mix well. Cut in butter with pastry blender
or two knives until mixture resembles coarse crumbs.

3. In small bowl, combine milk, egg and vanilla; blend well. Add
to dry ingredients all at once; stir with fork or rubber spatula until
dry ingredients are moistened.

4. In small bowl, combine remaining 2 tablespoons granulated sugar
with the pecans and cinnamon; mix well. Sprinkle evenly over dough
in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend
completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.

5. Bake 11 to 13 minutes or until golden brown. Remove to wire
rack; cool 5 minutes.

6. In small bowl, combine powdered sugar and enough orange juice
for desired consistency; mix until smooth. Drizzle over top of warm
scones. Serve warm.

Turkey Noodle Soup Mix

This is a great way to use leftover turkey.

1 cup uncooked fine egg noodles
1 1/2 Tbsp. chicken-flavored bouillon
1/2 tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf

Combine all ingredients in a medium bowl. Store in an airtight container.

Attach this to the Jar

Turkey Noodle Soup

1 package Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced turkey

Combine the Turkey Noodle Soup Mix and the water in a large stockpot.
Add the carrots, celery, and onion and bring to a boil. Cover the
soup and reduce the heat to a simmer. Simmer for 15 minutes. Discard
the bay leaf. Stir in the turkey and simmer an additional 5 minutes.

Friday, April 29, 2011

Creamy Guacamole Stuffed Eggs

Prep Time: 10 min

Total Time: 10 min
Makes: 12 servings

hard-cooked eggs
1/2 large fully ripe avocado
2 tsp. lime juice
1/4 cup KRAFT Real Mayo Mayonnaise
1 small jalapeno pepper, seeded, finely chopped
24 WHEAT THINS Original Crackers
12 cilantro leaves

CUT eggs in half lengthwise. Remove yolks; process in food
processor with avocado, juice and mayo until smooth.

STIR in peppers; spoon into egg whites.

INSERT crackers into filling; top with cilantro. Keep refrigerated.

Kraft Kitchens Tips

Make Ahead
Eggs can be stuffed ahead of time.
Refrigerate up to 2 days before serving.

How to Hard Cook Eggs

Place eggs in single layer in saucepan; add enough water to completely
cover eggs by at least 1 inch. Bring to boil on medium-high heat;
cover. Remove saucepan from heat; let stand 15 min. Drain eggs;
immediately place in bowl of ice water. Let stand until completely
cooled, changing water if necessary. Perfectly hard-cooked eggs
will have a firm yellow center with no greenish tinge. Hard-cooked
eggs in their shells can be refrigerated for up to 1 week.

Source: Kraft Foods

Lobster Soup

Servings: 6

Prep Time: 5 Minutes
Cook Time: 25 Minutes

1 1/2 Cups Chicken Broth
To Taste Seasoning - Salt
To Taste Seasoning - Black Pepper
2 1/2 Cups Lobster
1 1/2 Teaspoons Parsley, Chopped
1 1/2 Onions, Thinly Sliced
4 1/2 Cups Milk
6 Tablespoons Flour - All Purpose
6 Tablespoons Margarine
3/4 Cup Light Cream
1 Pinch Seasoning - Celery Flakes

Cooking Directions
Melt butter or margarine in a saucepan. Stir in flour, salt, pepper,
and celery flakes; blend well. Very slowly mix in milk and chicken
stock. Add cold lobster, onion, parsley. Cook for about 10 minutes
over medium heat.

Add cream to desired consistency, and reheat. Season to taste.



Beef and Marinade
1-1/4 lbs. boneless beef sirloin steak
1 tsp. seasoned pepper blend
1 tsp. garlic salt
1/2 cup extra virgin olive oil
1/2 cup frozen orange juice concentrate, thawed
1/2 cup pineapple juice
1 Tbsp. low-sodium soy sauce
1 tsp. stone-ground mustard
Orange Chili Sauce
1/2 cup chili sauce
1/2 cup orange marmalade
2 tsp. Worcestershire sauce


1. Season beef with pepper blend and garlic salt. Slice beef across the grain into 1/4-inch-thick slices; set aside.

2. For marinade, in a large zip-top plastic bag, combine olive oil,
orange juice concentrate, pineapple juice, soy sauce, and mustard.
Add beef strips to bag. Squeeze out air and seal. Shake bag to distri-
bute marinade. Marinate in the refrigerator for 2 to 3 hours.

3. For the orange chili sauce, in a small saucepan stir together chili
sauce, marmalade, and Worcestershire sauce until well mixed. Sim-
mer over medium heat until marmalade dissolves. Set aside.

4. Set up grill for direct cooking over high heat. Remove beef strips
from marinade and discard marinade. Thread beef on wooden
skewers*, accordion style. Place skewers on hot grill. Cook for
2 to 3 minutes per side. Serve beef sticks warm with orange chili
sauce on the side. Makes 8 appetizer servings (2 Tbsp. sauce each).

5. *Soak skewers in warm water 30 minutes before using.


Try this easy boneless chicken casserole recipe tonight. It's one of the

great chicken casserole recipes out there. Add some spice and flavor
to your dinner routine with this super simple recipe for chicken casserole.

Serves: 8

4 pound chicken; cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
1/2 cup chicken stock
2 teaspoon salt
1 teaspoon black pepper
1 package corn chips
2 onions; finely chopped
3 cup sharp cheese; grated

1. Cut chicken in bite size pieces.

2. Combine soups, tomatoes, chicken stock, salt and pepper.

3. In a 3 quart casserole, layer corn chips, chicken, tomato mixture,
onions and cheese in the order given. Bake at 350 degrees F for
45 minutes. May be frozen.

Mediterranean Bean Soup

* 2 cups dried great northern beans, sorted and soaked overnight OR

* 2 15 oz cans great northern beans, drained and rinsed
* 1 large meaty ham hock, baked, meat removed and diced
* 2 Tbsp olive oil
* 1 medium onion, diced
* 2 cloves garlic, minced
* 3 carrots, chopped
* 2 celery stalks, chopped
* 1 15 oz can diced tomatoes
* 4 cans water
* 2 Tbsp mint
* 1 tsp oregano
* 1 tsp thyme
* 1 bay leaf
* 1 Tbsp red wine vinegar (I use Tarragon vinegar, but use
           whatever you prefer)
* Salt and pepper, to taste

Saute onion, carrot, and celery in oil. Add garlic and seasonings and
saute 1 minute. Add tomatoes with juice by crushing them in your hand,
in batches. Stir and simmer 3 minutes. Add beans, ham hock meat, and
water. Bring to a boil. Reduce heat and simmer, covered, for 2 hours
or until beans are cooked through and soft. Add vinegar and simmer,
uncovered, 5 minutes. Adjust seasoning and serve.

Thursday, April 28, 2011

Apricot-Glazed Ham Balls

Makes: 30 meatballs

Prep: 20 minutes
Bake: 20 minutes
Cook: 4 to 5 hours (low); 1-1/2 to 2 hours (high)

1 egg, beaten
1/2 cup graham cracker crumbs
2 tablespoons unsweetened pineapple juice
1 teaspoon dry mustard
1/4 teaspoon salt
1/2 pound ground fully cooked ham
1/2 pound ground pork
1/2 cup snipped dried apricots
1 18-ounce jar apricot preserves
1/3 cup unsweetened pineapple juice
1 tablespoon cider vinegar
1/2 teaspoon ground ginger

1. For meatballs, in a large bowl combine egg, graham cracker
crumbs, the 2 tablespoons pineapple juice, dry mustard, and salt.
Add ground ham, ground pork, and snipped apricots; mix well.
Shape into 30 meatballs. In a 15x10x1-inch baking pan arrange
meatballs in a single layer. Bake, uncovered, in a 350 degree F
oven for 20 minutes. Drain well. In a 3-1/2- or 4-quart slow
cooker place cooked meatballs.

2. For sauce, in a small bowl combine apricot preserves, the 1/3
cup pineapple juice, vinegar, and ginger. Pour sauce over meatballs.

3. Cover; cook on low-heat setting for 4 to 5 hours or on high-
heat setting for 1 1/2 to 2 hours.

4. Serve immediately or keep covered on low-heat setting for up
to 2 hours. Gently stir just before serving. Serve with toothpicks.
Makes 30 meatballs.

Ham and Potato Soup

Servings: 8

Prep Time: 20 Minutes
Cook Time: 25 Minutes

5 Tablespoons Butter
1/2 Teaspoon Seasoning - Salt
1 Teaspoon Seasoning - Black Pepper
3/4 Cup Ham, Diced (Cooked)
3 1/4 Cups Water
1/3 Cup Onions, Finely Chopped
2 Cups Milk
5 Tablespoons Flour - All Purpose
1/3 Cup Celery, Diced
3 1/2 Cups Potatoes, Peeled and Diced
2 Tablespoons Chicken Bouillon Granules

Cooking Directions
1. Combine the potatoes, celery, onion, ham and water in a stock-
pot. Bring to a boil, then cook over medium heat until potatoes
are tender, about 10 to 15 minutes. Stir in the chicken bouillon,
salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk
in flour with a fork, and cook, stirring constantly until thick, about
1 minute. Slowly stir in milk as not to allow lumps to form until all
of the milk has been added. Continue stirring over medium-low
heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated
through. Serve immediately.

Dakota Fried Tomatoes


6 large green tomatoes
Salt and Pepper
3 cups flour
1 cup cream or milk
1 Tblsp flour
1 Tblsp butter or margarine, melted
1/2 tsp salt
1/4 tsp pepper

Slice the green tomatoes very thin and salt and pepper each slice
liberally. Then dip these slices in flour until each is thickly covered.
Deep fry in hot oil until nicely browned. Draning the fried slices
on brown paper. When all the slices are fried and drained, empty
the skillet of excess cooking oil. Now put in the cream or milk.
Add 1 tbl. flour to thicken. Stir in the butter, salt & pepper.
Blend well. Place the fried tomatoes in a bowl and pour this
mixture over them. Serve immediately.

Mocha Java Bread ABM

This is a real nice bread. It has good flavor and great texture.

I used the dough cycle and then baked in a 350° oven for
35 to 40 minutes.
I used a 9x5-inch loaf pan to bake this in.

Recipe By : BMRC (John Ross)
Serving Size : 16 Preparation Time:
Categories : ABM Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
3/4 cup warm water (110 degrees F)
1 3/4 cups bread flour
1 tablespoon dry milk
1 teaspoon salt
1 1/2 tablespoons butter
1/4 cup rye flour
2 tablespoons brown sugar
1 egg
1 tablespoon instant mocha coffee mix
1/4 cup pecans or almonds
2 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by the
manufacturer. Select white bread setting. Start. After the first
10 minutes of kneading, check the dough and make any necessary

Recipe Source: BMRC (John Ross)

Mushroom Beef Stroganoff

I've had this recipe for more than 25 years and have used it countless
times. You can serve it over noodles or rice.
—Robin De La Gardelle, Concord, California

This recipe is: Quick

* 6 Servings
* Prep/Total Time: 30 min.

* 2 tablespoons butter
* 1 tablespoon vegetable oil
* 1-1/2 pounds beef top sirloin steak, thinly sliced
* 1 pound fresh mushrooms, sliced
* 1 can (10-3/4 ounces) condensed cream of mushroom soup,
* 2 cups (16 ounces) sour cream
* 1 cup chopped green onions
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried marjoram
* Hot cooked noodles or rice

* In a large skillet, heat butter and oil over medium-high heat.
Brown steak; remove with a slotted spoon and keep warm. Add
mushrooms; saute until tender. Return steak to pan. Add soup,
sour cream, onions, thyme and marjoram; heat gently (do not boil).
Serve over noodles or rice. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 413 calories, 27 g fat
(15 g saturated fat), 126 mg cholesterol, 485 mg sodium,
11 g carbohydrate, 2 g fiber, 27 g protein.

Mushroom Beef Stroganoff published
     in Taste of Home December/January 2000, p9

Wednesday, April 27, 2011

Beef and Potato Boats

Meet the Cook: Back when I was teaching elementary school (I'm
now a busy stay-at-home mom to our two youngsters, 7 and 2),
my class would put together a Mother's Day cookbook. Many of
the dishes are still my favorites - this one included. -Linda Wheeler,
Harrisburg, Pennsylvania

TIME: Prep: 1 hour 20 min. + cooling Bake: 20 min.

4 large baking potatoes (8 to 10 ounces each)
2 tablespoons butter
1-1/4 teaspoons salt, divided
Dash pepper
1/4 to 1/3 cup milk
1 pound ground beef
1 small onion, chopped
6 bacon strips, cooked and crumbled
1/2 cup sour cream
1/4 cup shredded cheddar cheese

Wash potato skins and prick with a fork. Bake at 400° for 60-70
minutes or until tender; cool. Cut a thin slice off the top of each
potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a
large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper
and milk; set aside.

In a large saucepan cook the beef and onion over medium heat
until meat is no longer pink; drain. Cool 10 minutes. Add bacon,
sour cream and remaining salt.

Spoon into potato shells. Top each with a fourth of the mashed
potato mixture; sprinkle with cheese. Place potatoes on an
ungreased baking sheet. Bake at 400° for 20-25 minutes or until
heated through. Yield: 4 servings.

Tortellini Florentine Soup

Start to Finish: 30 minutes

1 9-oz. pkg. refrigerated 3-cheese tortellini
2 14-oz. cans reduced-sodium chicken broth
1 10-oz. container refrigerated light Alfredo pasta sauce
2 cups shredded deli-roasted chicken
1/2 cup oil-packed dried tomato strips, drained
3 cups lightly packed packaged fresh baby spinach
1 oz. Parmesan cheese, shaved or shredded (optional)

1. In 4-quart Dutch oven cook tortellini according to package
directions. Drain and set aside.

2. In the same Dutch oven combine broth and Alfredo sauce. Stir in
chicken and tomato strips. Heat just to boiling; reduce heat. Simmer,
uncovered, for 5 minutes.

3. Add cooked tortellini and spinach to chicken mixture. Cook for
1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle
with Parmesan cheese. Makes 6 servings.

Nutrition Facts
Calories286, Total Fat (g)15, Saturated Fat (g)6, Monounsaturated
Fat (g)1, Cholesterol (mg)77, Sodium (mg)1094,


10 servings

Prep 20 min
Inactive Prep15 min
Cook4 hr 0 min
Total: 4 hr 35 min

• 4 large garlic cloves, smashed
• 1/2 teaspoon kosher salt , plus more for seasoning
• 4 sprigs fresh rosemary,
        needles striped from the stem and chopped
• 1/4 cup extra-virgin olive oil
• 1 (4 pound) beef brisket, first-cut
• Coarsely ground black pepper
• 4 large carrots, cut in 3-inch chunks
• 3 celery stalks, cut in 3-inch chunks
• 4 large red onions, halved
• 2 cups dry red wine
• 1 (16-ounce) can whole tomatoes, hand-crushed
• 1 handful fresh flat-leaf parsley leaves
• 3 bay leaves
• 1 tablespoon all-purpose flour (optional)
• Potato Pancakes , recipe follows

Preheat the oven to 325 degrees F.

On a cutting board, mash the garlic and 1/2 teaspoon of the salt
together with the flat-side of a knife into a paste. Add the rosemary
and continue to mash until incorporated. Put the garlic-rosemary
paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt
and ground black pepper. Place a large roasting pan or Dutch oven
over medium-high flame and coat with the remaining olive oil. Put
the brisket in the roasting pan and sear to form a nice brown crust
on both sides. Lay the vegetables all around the brisket and pour
the rosemary paste over the whole thing. Add the wine and tomatoes;
toss in the parsley and bay leaves. Cover the pan tightly with
aluminum foil and transfer to the oven. Bake for about 3 to 4
hours, basting every 30 minutes with the pan juices, until the beef
is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes.
Scoop the vegetables out of the roasting pan and onto a platter,
cover to keep warm. Pour out some of the excess fat, and put the
roasting pan with the pan juices on the stove over medium-high heat.
Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you
want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons
of wine or water and blend into the gravy).

Slice the brisket across the grain (the muscle lines) at a slight
diagonal. Serve with potato pancakes.

Good Gravy Spicy Chicken

4, boneless, skinless chicken breasts

1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies

In non-stick cooking pan, spray with non-stick cooking spray. Add
chicken breast and season according to your taste. Then mix all the
soups, water and green chilies. Pour over chicken. Cover the pan
and simmer on low-heat for about an hour.

This can also be done in the oven. Just put in a casserole dish that has
been sprayed with non-stick cooking spray. Cover and bake at 350
for an hour.

Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.

This is super with mashed potatoes.

Saucy Foil Packet Barbecue Ribs

2 sheets (18x24-inches each)
     REYNOLDS WRAP® Heavy Duty Aluminum

3/4 cup BULL?S-EYE® Original Barbecue Sauce
2 tablespoons orange marmalade
2 teaspoons hot pepper sauce
4 pounds pork baby back ribs

PREHEAT grill to medium heat. Mix together barbecue sauce,
marmalade and pepper sauce until well blended; set aside.
CUT ribs into 2- or 4-rib sections. Center half of the ribs in single
layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
BRING up long sides of foil. Double fold top and one end to seal.
Pour 1/4 cup water (or 3 to 4 ice cubes) into foil packet through
opening on side. Double fold remaining end, leaving room for heat
circulation inside packet. Repeat with remaining ribs to make 2
GRILL covered 45 minutes or until ribs are cooked through.
Remove from foil. Make drainage holes in a sheet of Reynolds
Wrap Release Non-Stick
Foil with a grilling fork. Place foil sheet on grill grate with
non-stick (dull) side facing up. Immediately place ribs on foil.
Brush ribs with barbecue sauce mixture.
CONTINUE GRILLING uncovered an additional 10 to 15
minutes; turning every 5 minutes and brushing with the remaining

Number of Servings: 10
Nutrition Information:
(Per Serving)
calories 561grams fat 43% calories from
fat 22milligrams cholesterol 147milligrams
sodium 337grams carbohydrates 11grams
fiber 0grams protein 29grams sugar 7

Tuesday, April 26, 2011

Buffalo Chicken Soup

Makes: 6 servings

Prep: 30 minutes
Cook: 15 minutes

1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned,
         and coarsely shredded
2 Tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth
1-1/2 cups milk
1 tsp. bottled hot pepper sauce
1-1/2 cups mozzarella cheese (6 oz.)
1-1/4 cups crumbled blue cheese (5 oz.)
1/2 cup shredded Parmesan cheese (2 oz.)
1/3 cup all-purpose flour
Bottled hot pepper sauce (optional)

1. In 4-quart Dutch oven melt butter over medium heat. Add celery
and onion; cook and stir until onion is tender. Stir in broth, milk, and
the 1 teaspoon hot pepper sauce.

2. In bowl toss together mozzarella, 1 cup of the blue cheese,
Parmesan, and flour. Add gradually to soup, stirring after each
addition just until melted. Stir in three-fourths of the shredded
chicken; heat through. Top with remaining chicken, blue cheese,
and hot sauce. Makes 6 servings.

Nutrition Facts
Servings Per Recipe 6 servingsCalories490, Total Fat (g)28,
Saturated Fat (g)15, Monounsaturated Fat (g)8, Polyunsaturated
Fat (g)2, Cholesterol (mg)145, Sodium (mg)1134

Delicious Dilemma

Preparation - 25 min

Cooking - 35 min
Yields - 24 servings

1 pkg. (16.5 oz.) NESTLE TOLL HOUSE
         Refrigerated Sugar Cookie Bar Dough
1/2 cup seedless red raspberry jam
1 cup (6 oz.) NESTLE TOLL HOUSE
        Premier White Morsels, divided
1 cup (6 oz.) NESTLE TOLL HOUSE
        Semi-Sweet Chocolate Mini Morsels, divided
1 pkg. (8 oz.) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup slivered almonds

PREHEAT oven to 325F. Grease 13 x 9-inch baking pan.

PLACE bar in prepared baking pan. Allow to soften for 5 to 10
minutes. Using fingertips, pat dough gently to cover bottom and
one inch up side of pan.

STIR raspberry jam in small bowl until smooth. Spread the jam
evenly over the dough leaving a 1/2-inch border. Sprinkle 2/3 cup
white morsels and 2/3 cup mini morsels over the jam.

BEAT cream cheese and sugar in medium mixer bowl until smooth..
Add egg and vanilla extract; beat until combined. Spread cream
cheese mixture over the morsels. Sprinkle the top with remaining
1/3 cup morsels and almonds.

BAKE for 35 to 40 minutes or until sides are golden brown and
center is set. Cool completely in pan on wire rack. Refrigerate for
at least 2 hours. Cut into bars.

Source: Very Best Baking

Dragon Fly

1 servings

1 2/3 fluid ounces vodka
2/3 fluid ounce Midori melon liqueur
1/3 fluid ounce fresh lime juice
2/3 fluid ounce apple juice

Add all the ingredients to a cocktail shaker full of ice.
Shake vigorously.
Strain into a chilled cocktail glass

Microwave Stroganoff

When my daughters were little, the only meats they ate were hot dogs
and hamburger. But when I served this dish, they loved it!
—Karen Kurtz, Muskegon, Michigan

This recipe is: Quick

* 6-8 Servings
* Prep/Total Time: 30 min.

* 2 tablespoons butter
* 1-1/2 pounds beef top sirloin steak, cut into thin strips
* 1/4 cup all-purpose flour
* 1 envelope onion soup mix
* 2-1/4 cups hot water
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1/2 cup sour cream
* Hot cooked noodles

* Melt butter in a 2-qt. microwave-safe dish; arrange meat evenly
in dish. Microwave, uncovered, on high for 4-1/2 minutes, stirring
once. Remove meat with a slotted spoon and keep warm.

* Stir flour and soup mix into drippings until blended. Gradually
add water, stirring until smooth. Add mushrooms and beef.

* Cover and microwave on high for 13-14 minutes or until the meat
is tender and the sauce is thickened, stirring several times. Stir in the
sour cream. Serve with noodles. Yield: 6-8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 serving (1 each) equals 189 calories, 10 g fat
(5 g saturated fat), 65 mg cholesterol, 432 mg sodium,
6 g carbohydrate, 1 g fiber, 18 g protein.

Microwave Stroganoff published in
Quick Cooking September/October 2002, p15

Pork Burgers Deluxe

I found this recipe in a book I got for my wedding. The flavor of the
burger is fantastic.—Peggy Bellar, Howard, Kansas

This recipe is: Quick

10 Servings
Prep/Total Time: 30 min.

1/3 cup vinegar
1/4 cup packed brown sugar
1 small onion, chopped
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon garlic salt
2 pounds ground pork
1 can (20 ounces) sliced pineapple, drained
10 bacon strips
10 hamburger buns, split

Combine the first six ingredients. Crumble pork over mixture and mix
well. Shape into 10 patties. Top each with a pineapple slice; wrap
with a bacon strip and secure with a toothpick.

Broil or grill over medium-hot heat for 7-10 minutes on each side or
until a meat thermometer reads 160° and juices run clear. Remove
toothpicks. Serve on buns. Yield: 10 servings.

Nutrition Facts: 1 serving (1 each) equals 496 calories, 29 g fat
(10 g saturated fat), 76 mg cholesterol, 1,062 mg sodium,
35 g carbohydrate, 2 g fiber, 23 g protein.

Pork Burgers Deluxe published in
Country Woman January/February 1997, p35

Monday, April 25, 2011

Carrot Cake Jam

1 1/2 cups finely grated carrots

1 1/2 cups peeled, chopped pears
1 can (14 oz) crushed pineapple, undrained
3 tablespoons bottled lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon EACH of ground nutmeg and ground cloves
1 package Bernardin original fruit pectin
6 1/2 cups granulated sugar
2/3 cups chopped toasted pecans (optional)

Combine carrots, pears, pineapple (including the juice), lemon juice
and spices in a large, deep stainless steel saucepan. Stirring frequently,
bring mixture to a boil; cover and reduce heat. Boil gently 20 minutes,
stirring occasionally. Measure sugar; set aside.

Whisk pectin into carrot mixture until dissolved. Stirring frequently,
bring to a boil over high heat. Add sugar. Stirring constantly, return
mixture to a full rolling boil; boil hard 1 minute. Stir in pecans. Remove
from heat; skim foam. Ladle into hot jar to within 1/4 inch of top rim.
Remove air bubbles, wipe rim. Hot water bath for 10 minutes.

Yield about 6 250 ml (half pint) jars

Recipe Source:

Sweet Potato Mini Latkes

As a side dish or an appetizer, these quick-fix mini-latkes are a hit.

Prep Time: 20 min
Total Time: 35 min
Makes: 6 servings

2 medium (1 pound) sweet potatoes, peeled and shredded
2 medium green onions, finely chopped (2 tablespoons)
1/4 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, slightly beaten
1 cup sour cream
Sliced pecans, if desired

Heat oven to 400F. Generously grease cookie sheet. Mix all ingred-
ients except sour cream and pecans.

Drop sweet potato mixture by teaspoonfuls onto cookie sheet;
flatten slightly.

Bake 12 to 15 minutes, turning once, until golden brown.. Top with
sour cream. Garnish with pecans.

Skillet Directions: In 12-inch skillet, heat 1/4 cup vegetable oil over
medium-high heat. Drop sweet potato mixture by teaspoonfuls into
skillet; flatten slightly. Cook 4 to 5 minutes, turning once, until golden
brown; drain on paper towels.

Nutrition Information:
1 Serving: Calories 35 (Calories from Fat 20 ); Total Fat 2 g
(Saturated Fat 1 g); Cholesterol 10 mg; Sodium 45 mg; Total
Carbohydrate 3 g (Dietary Fiber 0g); Protein 1 g Percent Daily
Value*: Vitamin A 34 %; Vitamin C 2 %; Calcium 0%; Iron 0%
Exchanges: 1/2 Vegetable; 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker


2 c. diced, cooked chicken

1 c. thinly sliced celery
1/2 tsp.salt
2 tsp. grated onion
1 c. mayonnaise
2 tbsp. lemon juice
1/2 c. shredded Cheddar cheese
1 c. crushed potato chips

Combine chicken, celery, salt, onion, mayonnaise and lemon
juice. Spoon lightly into 1 quart microwave dish. Sprinkle with
cheese and potato chips. Bake in microwave - 4 1/2 to 5 minutes,
or until mixture is well heated. Serve with assorted crackers.


3 c. cooked, diced chicken

1 (8 oz.) bag noodles
1 sm. can mushrooms
2 cans cream of chicken soup
1 (16 oz.) sour cream
8 oz. Swiss cheese

Cook and drain noodles. Combine all ingredients except Swiss
cheese. Place in 9 x 13 inch pan; top with Swiss cheese.
Bake at 350 degrees for 45 minutes.


2 (10 3/4 oz.) cans cream of potato soup

1 (16 oz.) can Veg-All, drained
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. pepper
1 double 9 inch pie crust (I use frozen)
1 egg, slightly beaten (optional)

Line 9 inch pie pan with crust. Combine first 6 ingredients. Spoon
into prepared pie crust. Cover with top crust. Crimp edges to seal.
Slit top crust and brush with egg, if desired. Bake at 375 degrees
for 40 minutes. Cool 10 minutes.

Thursday, April 21, 2011

Ginger Shrimp Skewers

Makes: 8 appetizers

Prep: 30 minutes
Marinate: 1 to 2 hours

16 fresh or frozen large shrimp in shells (about 12 ounces)
1 1/2 cups water
1 teaspoon finely shredded orange peel
3 tablespoons orange juice
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil or olive oil
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 clove garlic, minced
16 fresh pea pods
8 canned mandarin orange sections
Reduced-sodium soy sauce (optional)

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact
(if desired). In a large saucepan, bring the water to boiling. Add
shrimp. Cover and simmer for 1 to 3 minutes or until shrimp are
opaque. Drain. Rinse shrimp with cold water; drain.

Place shrimp in a resealable plastic bag set in a shallow bowl. Add
the orange peel, orange juice, vinegar, oil, ginger, salt, cayenne
pepper, and garlic to bag. Seal bag; turn to coat shrimp. Marinate
in the refrigerator for 1 to 2 hours.

Place pea pods in a steamer basket over boiling water. Cover and
steam for 2 to 3 minutes or just until tender. Rinse with cold water;

Drain shrimp, discarding marinade. Wrap each shrimp with a pea
pod. On each of eight 6-inch skewers, thread two wrapped shrimp
and one mandarin orange section. If desired, serve with soy sauce.

Make-Ahead Directions: Prepare as directed in Step 1.
Place shrimp in an airtight container; seal. Chill for up to 24 hours.
Continue as directed in Step 2 through 4.

Nutrition Facts
Servings Per Recipe 8 appetizersCalories44, Total Fat (g)1,
Cholesterol (mg)48, Sodium (mg)58, Carbohydrate (g)2,
Protein (g)7,
Percent Daily Values are based on a 2,000 calorie diet

Cream Cheese Easter Eggs


1/4 pound butter
8 ounces cream cheese
1/2 teaspoon salt
1 1/2 teaspoon vanilla
1 1/2 cups peanut butter or coconut
4 cups confectioners sugar

Soften and mix cream cheese and butter.
Add remaining ingredients and chill for 2 hours.
Form into eggs and dip in melted chocolate.

French Easter Cream

1/3 cup raisins
1 tablespoon granulated gelatine

1/4 cup brandy
2 tablespoons cold water
2 cups cream Maraschino
1/4 cup each
1/2 cup sugar
Slow gin
Yolks 3 eggs
1/8 teaspoon salt
1 teaspoon vanilla

Seed raisins, add brandy, and cook in double boiler until raisins
are soft. Make a custard of cream, sugar, egg yolks and salt.
Remove from range, add gelatine soaked in cold water. Strain,
cool slightly, add flavorings, stir until mixture thickens, then add
raisins. Mould and chill. Remove from mould, and garnish with
Sauterne Jelly (colored violet), cut in cubes, and fresh violets.

Lemon Rice Salad

Easter Salad Recipes from Razzle Dazzle Recipes

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon peel
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

In a jar with tight-fitting lid, combine the first seven ingredients;
shake well.

In a large bowl, combine long grain and wild rice; add dressing and
toss. Cover and refrigerate overnight.

Add the cucumbers, green onions, parsley, basil and pepper;
mix well.
Chill for 2 hours. Fold in pecans just before serving.

Yield: 16-18 servings.


2 c. sliced raw chicken breasts (1" strips)

18 pineapple cubes, canned
1 whole green pepper, cut into 1" long thin slices
1 c. sliced raw celery
Salt and pepper to taste

1 c. white vinegar
1 c. apricot nectar
1 c. brown sugar
1 tsp. Worcestershire
1/2 bottle tomato catsup
1 tsp. cornstarch

Prepare sauce first by combining all ingredients except cornstarch.
Simmer for 30 minutes. Thicken with cornstarch diluted in a little
water. Saute chicken in a little oil (do not brown) and add all other
ingredients and stir constantly. Add sweet and sour sauce, salt and
pepper to taste.

Kid's Favorite Passover Pizza

By: Linda Gould

"Adults love this one, too! It's perfect for the 4th or 5th day of
Passover when you start running out of creative cooking steam!
You can add any vegetables you like or have on hand."

Original Recipe Yield 2 servings

1/4 cup spaghetti sauce
2 matzo crackers
1 pinch garlic salt
1 pinch dried oregano
3/4 cup shredded mozzarella cheese
1 tomato, sliced
1/4 cup sliced black olives

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

Spread marinara sauce on the pieces of matzo. Sprinkle garlic salt
and oregano over the tomato sauce. Cover with cheese, tomato
slices, and olives. Place pizzas on cookie sheets.

Bake for 5 minutes at 350 degrees F (175 degrees C), or until
cheese has melted.

nutritional information"
Amount Per Serving Calories: 280
Total Fat: 9.7g
Cholesterol: 28mg Powered by ESHA Nutrient Database

Wednesday, April 20, 2011

Flamin' Cajun Riblets

Makes: 12 servings

Prep: 20 minutes
Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)

3 pounds pork loin back ribs
1 tablespoon Cajun seasoning
1 cup bottled chili sauce
1 medium onion, finely chopped
1 serrano pepper, seeded and finely chopped
2 tablespoons quick-cooking tapioca, crushed
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 to 2 teaspoons bottled hot pepper sauce
Snipped fresh parsley (optional)

1. Sprinkle ribs with Cajun seasoning; rub in with your fingers. Cut
ribs into single rib portions. Place ribs in a 3 1/2- to 4-quart slow

2. In a medium bowl combine chili sauce, onion, serrano pepper,
tapioca, lemon peel, lemon juice, and hot pepper sauce.
Pour sauce over ribs.

3. Cover and cook on low-heat setting for 5 to 6 hours or on
high-heat setting for 2 1/2 to 3 hours. Serve immediately or
keep covered on warm or low heat setting for up to 2 hours.
(Remove any bones without meat.) If desired, sprinkle with parsley.

Nutrition Facts
Servings Per Recipe 12 servingsCalories231, Total Fat (g)17,
Saturated Fat (g)6, Cholesterol (mg)57, Sodium (mg)369,
Carbohydrate (g)7, Fiber (g)1, Protein (g)12,
Percent Daily Values are based on a 2,000 calorie diet

Chocolate Covered Marshmallow Eggs


hard boiled egg
2 envelopes unflavored gelatin
1 tablespoon cold water
1 cup boiling water
2 cups sugar
1/2 teaspoon vanilla
1 box vanilla wafers
2 (8 ounce) chocolate bars and half a stick paraffin or dipping chocolate

Fill four 9 x 13 inch pans with flour and use the egg to make egg
impressions in the flour. Dissolve gelatin in cold water (to soften) then stir in boiling water.
Add 2 cups sugar and vanilla; whisk until soft peaks form.
Spoon immediately into egg impressions and lay a vanilla wafer on
top (curved side down). Let set.
Melt chocolate and wax.
Shake flour from marshmallow egg and dip in chocolate.
Lay on waxed paper.
Allow to set.

Easter Roll

Making rolls with your children

to teach the true meaning of EASTER!

The Word became flesh and made his dwelling among us. We have
seen his glory, the glory of the One and Only, who came from the
Father, full of grace and truth.

John 1:14
You Need
Help & permission from Parents!

Crescent rolls
Melted butter
Large Marshmallows
Cinnamon Sugar

Resurrection Rolls
A recipe you can do with your kids/grand kids in order
for them to understand the death and resurrection of Jesus Christ.

Preheat Oven to 350 degrees. Give each child a triangle of crescent
rolls. The crescent roll represents the cloth that Jesus was wrapped in.

Read Matthew 27: 57-61

1. Give each child a marshmallow. This represents Jesus.

2. Have him/her dip the marshmallow in melted butter. This represents
the oils of embalming.

3. Now dip the buttered marshmallow in the cinnamon and sugar
which represents the spices used to anoint the body.

4. Then wrap up the coated marshmallow tightly in the crescent roll
(not like a typical crescent roll up. but bring the sides up and seal the
marshmallow inside.) This represents the wrapping of Jesus' body
after death.

5. Place in a 350 degree oven for 10-12 minutes. (The oven
represents the tomb---pretend like it was three days!)

6. Let the rolls cool slightly. The children can open their rolls (cloth)
and discover that Jesus is no longer there, HE IS RISEN!!!!

(The marshmallow melts and the crescent roll is puffed up, but empty.)

Now read Matthew 28:5-8

Explain: At the tomb, Mary Magdalene and the other Mary saw an
angel, who told them not to be afraid. No one had taken Jesus' body,
but He Had risen from the dead! The angel told the women to go and
tell the disciples what they had seen, that Jesus had risen from the
dead. They were so excited, they ran all the way home to tell the
disciples the good news! He is risen from the dead! Alleluia!

After that Jesus appeared in person to Peter, then to the 12 disciples
and after that, to more than 500 people. Jesus' appearance to
eyewitnesses, those who saw Him with their own eyes, would give
support and prove that Jesus rose from the dead ( 1 Corinthians 15:3-6).

By rising from the dead, Jesus proved once and for all that He was
the Messiah, the Savior of the World, the Chosen One, and the
Lamb of God. By dying on the cross and rising from the dead,
Jesus did what no other had ever done before. As both God and
man, He overcame sin, death, and hell. And now because of what
Jesus has done, these things no longer have any power over those
who believe in Jesus and allow His Spirit to lead and direct them.
Rather than being slaves to sin and death, Christians ( those who
love and believe in Jesus) are free to obey God and do good
( Romans 6:17-18). The Bible says in John 8:36, "If therefore
the Son shall make you free, you shall be free indeed."

However, we will only obey God if we listen to the Holy Spirit
our helper. He enables believers in Jesus to do the right thing.
It is important that we read the Bible (God's Word) because
one of the ways the Holy Spirit helps us obey God is by reminding
us of what He says to us in His Word. God's Spirit will never go
against his Word. In fact, when we read God's Word, we are
listening to the Holy Spirit.

Of course, you won't always do the right thing; the Bible says this )
1 John 1:5-10). But that is why we need to continue to confess
our sins knowing that God forgives us, based on what Jesus did
on the cross.This is also a reason we need to spend time with
other believers in Christ so they can encourage us in our faith.

May you have a blessed and meaningful Easter!
-Unknown Author-

Easter Salad

1 pkg. mini-marshmallows*

1 can pineapple chunks
1 c. chopped walnuts
1 1/2 lbs. sliced seedless grapes (red are prettiest)
Make 1 pkg. vanilla pudding and cool
Whip 1/2 pt. (1 c.) whipping cream -blend with pudding

Mix all together. Chill for 24 hours.
*(We use traditional white marshmallows),
but you can use pastel colors


6 chicken breasts, boned

1 bag potato chips, crushed
1 stick butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. paprika
1 tsp. worcestershire sauce

Preheat oven to 350 degrees. Grease low-sided baking dish. Melt
butter and add all ingredients except chicken and potato chips. Dip
chicken in butter then roll in potato chips. Place chicken in prepared
pan and bake for 45 minutes or until tender.

Tuesday, April 19, 2011

Cranberry-Sauced Meatballs Appetizer

Makes: 60 meatballs

Prep: 30 minutes
Bake: 15 - 18 minutes
Cook: 2 to 3 hours (low) or 1 to 1 1/2 hours (high)

1 egg
1/2 cup seasoned fine dry bread crumbs
1/2 cup dried cranberries, snipped, or golden raisins, snipped
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon ground cloves or allspice
2 pounds uncooked ground chicken or turkey
Nonstick cooking spray
1 16-ounce can jellied cranberry sauce
1 cup bottled barbecue sauce

1. Preheat oven to 350°F. For meatballs, in a very large bowl, beat
egg with a fork. Stir in bread crumbs, dried cranberries or raisins,
onion, salt, and cloves or allspice. Add ground chicken or turkey;
mix well. Shape into 60 meatballs.

2. Lightly coat a 15x10x1-inch baking pan with nonstick cooking
spray. Place meatballs in pan.

3. Bake for 15 to 18 minutes or until done (165°F).*

4. Meanwhile, in a 3-1/2- to 4-quart slow cooker, stir together cran-
berry sauce and barbecue sauce. Add cooked meatballs, stirring gently
to coat. Cover and cook on low-heat setting for 2 to 3 hours or on
high-heat setting for 1 to 1-1/2 hours. (Meatballs may be kept warm
on low-heat setting for up to 1 hour more.) Serve with toothpicks.
Makes 60 meatballs.

Make-Ahead Directions: Prepare meatballs as directed through step 2.
Cover and chill for up to 24 hours. Continue as directed in steps 3
and 4, using the maximum timings to bake and to heat in slow cooker.

*Note: The internal color of a meatball is not a reliable doneness
indicator. A poultry meatball cooked to 165 degrees F is safe,
regardless of color. To measure the doneness of a meatball, insert
an instant-read thermometer into the center of meatball.

Nutrition Facts
Servings Per Recipe 60 meatballsCalories45, Total Fat (g)1,
Cholesterol (mg)4, Sodium (mg)107, Carbohydrate (g)5,
Protein (g)3,
Percent Daily Values are based on a 2,000 calorie diet

Cool 'n Easy Easter Pie

2/3 c Boiling water

1 pk (4-serving size) Jell-o, any flavor
1/2 c Cold water
Ice cubes
8 oz Cool Whip whipped topping,
1 Ready-made Graham Cracker
Pie Crust (6oz)

Stir boiling water into gelatin in a large bowl for 2 minutes or until
completely dissolved. Mix cold water and ice to make 1 1/4 cups.
Add to gelatin, stirring until slightly thickened. Remove any
remaining ice.

Stir in whipped topping with wire whisk until smooth. Refrigerate
10 minutes until mixture will mound.

Spoon into crust. Refrigerate 4 hours or until firm.

Garnish with additional whipped topping. Add jelly beans, Hershey
kisses, small chocolate Easter eggs, etc.

Easter Parade Hats

Categories: Cookies, Holidays, Newspaper

Yield: 1 Batch

1 3/4 c All-purpose flour
1 1/2 c Sifted powdered sugar
1/2 c Butter
3 oz Cream cheese
1 Egg
1/2 ts Baking powder
1/2 ts Vanilla

--------------EASY CONFECTIONERS GLAZE----------
1 c Sifted powdered sugar*
2 ts Milk
2 ts Light corn syrup
Food coloring, if desired

Also called White Lily Heavenly Cutout Cookies

In a medium mixing bowl, beat butter and cream cheese with an
electric mixer on medium speed for 30 seconds. Add about half of
the flour, sugar, egg, baking powder and vanillla. Beat on low until
combined. Beat for 1 minute on medium. Beat in remaining flour
on low. Divide dough in half.

Cover and chill at least 1 hour or until dough is easy to handle.
Dough may chill overnight.

On a lightly floured surface, roll dough, half at a time, to 1/8 inch
thickness. Cut into cirles, half 3 1/2 inches and half 1 1/2 inches.
Bake the two sizes on separate ungreased cookie sheets. Arrange
dough 1 inch apart. Bake at 325 degrees. For large cookies bake
8 to 10 minutes or until lightly browned. For small cookies, bake
6 to 8 minutes or until lightly browned.

Easy Cofectioners Glaze:
Place powdered sugar and milk in bowl. Stir until mixed thoroughly.
Add corn syrup and mix well. If icing is too thick to pour, add small
amounts of light syrup until desired consistency is achieved. Add
food coloring is desired.

This icing dries to a shiny, hard finish and tastes good too.

To assemble cookies: Pour a small amount of glaze in the center
of the larger cookie (this will hold the small cookie on top). Pour
glaze over the cookie; allow to set. Decorate as desired with piped
icing, flowers, candy sprinkles, or even simple ribbons to resemble
Easter bonnets.

Typed by R. Thompson ( 3-99 Source: The
News-Enterprise-Elizabethtown KY

Posted to MM-Recipes
Digest V4 #10 by on Mar 29, 99

Strawberry Easter Pie

1-1/4 c. crushed round buttery crackers

1 (8 oz.) pkg. cream cheese, softened
2 tbsp. Milk
1 pkg. instant sm. vanilla pudding
1 (4 1/2 oz.) Cool Whip, thawed
1/4 c. melted butter
2 tbsp. Sugar
1 c. or more of halved strawberries
1-1/2 c. cold milk

Roll out crumbs, mix with melted butter. Bake in 8 x 8 cake pan at
375 degrees for 8 minutes. Beat cream cheese with 2 tablespoons
sugar and 2 tablespoons milk. Spread over crumbs, spread straw-
berries over cream cheese layer. Beat pudding and 1 1/2 cups milk
until well blended, fold in 1 cup Cool Whip. Spoon over strawberries.
Chill 2 hours. Can garnish with Cool Whip and/or a strawberry.
Can be doubled for 9 x 13 pan.

Tangerine-Glazed Easter Ham with Baby Carrots

courtesy Tyler Florence


10 to 12 servings


1 (8 to 10-pound) smoked ham, bone-in, skin on

Kosher salt and freshly ground black pepper

1 bunch fresh sage leaves

1/4 cup extra-virgin olive oil

1 cup (2 sticks) unsalted butter, cut in chunks

2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1-1/2 pounds carrots, peeled

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife,
score the ham with cuts across the skin, about 2-inches apart and 1/2-
inch deep. Cut diagonally down the slashes to form a diamond pattern;
season the meat generously with salt and pepper. Chop about 8 of the
sage leaves and put it in a bowl; mix with the oil to make a paste.
Rub the sage-oil all over the ham, being sure to get the flavor into
all the slits. Bake the ham for 2 hours. Now there is plenty of time
to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of
butter, tangerines, tangerine juice, brown sugar, water, and spices.
Slowly cook the liquid down to a syrupy glaze; this should take about
30 to 40 minutes.

After the ham has being going for a couple of hours, pour the
tangerine glaze all over it, with the pieces of fruit and all. Scatter
the remaining sage leaves on top and stick the ham back in the oven
and continue to cook for 11/2 hours, basting with the juices every 30

Scatter the carrots around the ham and coat in the tangerine glaze.
Stick the ham once again back in the oven and cook for a final 30
minutes, until the carrots are tender, the ham is dark and crispy, and
the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the
carrots and tangerine glaze on the side.

Monday, April 18, 2011

Sweet-and-Hot Nuts

Makes: 22 (1/4-cup) servings

Prep: 15 minutes
Cook: 2 hours (low)
Cool: 1 hour

1 cup whole cashews
1 cup whole almonds, toasted*
1 cup pecan halves, toasted*
1 cup hazelnuts, toasted and skins removed*
1/2 cup sugar
1/3 cup butter, melted
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper

1. Place nuts in a 2- to 3 1/2-quart slow cooker. In a small bowl
combine sugar, butter, ginger, salt, cinnamon, cloves, and cayenne
pepper. Add nuts to slow cooker; toss to coat.

2. Cover and cook on low-heat setting for 2 hours, stirring after
1 hour. Stir nuts again. Spread in a single layer on buttered foil; let
cool for at least 1 hour. (Nuts may appear soft after cooking but
will crisp upon cooling.) Store in a tightly covered container at
room temperature for up to 3 weeks.

*To Toast Nuts: Spread nuts in a single layer in a shallow baking pan.
Bake in a 350°F oven for 10 to 15 minutes or until light golden
brown, watching carefully and stirring once or twice. To remove the
papery skin from hazelnuts, rub the nuts with a clean dish towel.

Nutrition Facts
Servings Per Recipe 22 (1/4-cup) servingsCalories147,
Total Fat (g)13, Saturated Fat (g)3, Cholesterol (mg)7,
Sodium (mg)73, Carbohydrate (g)8, Fiber (g)2, Protein (g)3,
Percent Daily Values are based on a 2,000 calorie diet

Easter Ham with Peach Glaze

Recipe By : Home Cooking Magazine, April 95

Serving Size : 10
1 16 - 18 lb Fully cooked, bone-in ham
2 cups Chicken broth

------------ ----
Peach Glaze:
1 cup Sugar
3/4 cup Cider vinegar
3/4 cup Golden raisins
12 Whole cloves
1 2-inch Cinnamon stick
1 20 oz bag Frozen unsweetened sliced peaches
      -- thawed/chopped
Prepare Peach Glaze 2 days before serving.

Combine sugar, vinegar and raisins in heavy non-aluminum saucepan.
Wrap cloves and cinnamon in cheesecloth and add to pan. Cook
over low heat, swirling pan occasionally, until sugar dissolves. Increase
heat; cover and simmer 10 minutes. Add peaches and simmer, un-
covered, until mixture

is reduced to 1 1/2 cups, skimming surface and stirring occasionally, 30

- 40 minutes. Cool galze to room temperature. Cover and refrigerate for
2 days. Bring glaze to room temperature and discard spice bag before
Serves 10.

Cut away rind and all but 1/4-inch layer of fat from upper surface of
ham. Score 1/4-inch-deep diamond pattern in upper surface. Place
ham in shallow baking pan just large enough to accommodate. Bring
ham to room temperature before baking. Preheat oven to 325 degrees.
Set ham in oven.
Add broth to pan. Bake ham 2 hours, basting every 15 minutes. Spoon
off pan drippings. Spread glaze over top of ham. Bake until glaze is
light brown, about 45 minutes. Let rest 20 minutes before serving.
Serves 10.

Polish Babka

Yield: 8 to 10 servings

 1 yeast cake, or 1 package dry yeast
 1/4 cup lukewarm water
 1/2 cup (1 stick) soft butter
 1/2 cup sugar
 1 teaspoon salt
 4 egg yolks
 grated rind of 1 lemon
 1/2 teaspoon cinnamon
5 cups flour
1 cup milk, scalded and cooled to lukewarm
1 cup white raisins
1/3 cup fine bread crumbs
1 egg yolk, beaten
 2 tablespoons water
1/4 cup chopped almonds

Add yeast to lukewarm water and let stand until softened or dissolved,
about 5 minutes. Cream butter and sugar in a large mixing bowl. In a
separate bowl, add salt to egg yolks and beat until thick; then add to
sugar and butter mixture. Add yeast and water, lemon rind, and
cinnamon. Add flour alternately with milk and beat well to make a
smooth batter. Add raisins and knead by hand until batter leaves the
fingers. Let rise in a warm place until double (about 1-1/4 hours).
Punch down and let rise again until double.

Generously butter a fluted tube pan. Sprinkle with fine bread crumbs
and fill with dough. Brush with mixture of egg yolk beaten with 2 table-
spoons water. Sprinkle with almonds and let rise again. Bake in pre-
heated 350 degrees F oven for 30 minutes.

Portuguese Sweet Bread

My grandmother, Mary Grace Deschenes, was an unusual woman
for her day. An accomplished artist, she studied at Pratt Institute in
New York in the early 1900s, eventually returning to her native
New Bedford, Massachusetts, where she married and had her only
child, my father.

As a little girl, I often visited Gramma at her home at 563 Dartmouth
Street, the oldest house in South Dartmouth. There was a big, old-
fashioned kitchen with a painted wooden table, and the whole place
was full of brightly colored china, nautical decorations, and my grand-
mother's paintings.The luscious smell of Sweet Bread in the oven and
Soupash (Portuguese Kale Soup) on the stove was as certain as a big
hug on my way in the door. Luckily for me, I inherited both her artistic
talent and her recipes for these authentic Portuguese foods.

"Massa Suvada," or Portuguese Sweet Bread, is traditionally served
on Easter, with the eggs symbolizing new life in the Resurrection. Some-
times a whole egg is actually baked into the bottom of the loaf. We had
it hot out of the oven, then toasted on a fancy wire toaster that looked
like a four-sided pyramid. This bread is too good to eat only once a year.

 Scald 1 cup milk. Add 1 cup sugar, 1/2 cup butter (not shortening),
1-1/2 teaspoons salt, and stir until butter melts and sugar dissolves. Cool.

 Soften 1 package or 1 cake yeast in 1/4 cup warm water. Add
to cooled milk mixture. Transfer to large bowl. Beat in 4 eggs.
Add 1/2 teaspoon mace and 1/2 teaspoon lemon extract (optional);
stir in 5 to 6 cups flour. Dough should be firm and only slightly sticky.

 Turn onto floured surface and knead until smooth and elastic.
When it's a round ball and feels as smooth as a baby's behind, it's OK.

Place dough in a greased bowl covered with waxed paper and a
clean cloth. Let rise double slowly, 3 to 4 hours in a cool place, or
overnight in the refrigerator.

When the dough is well risen, punch down, re-cover, and let rise
again, 1-1/2 to 2 hours.

Punch down again, shape 2 loaves, and place in greased pans or
on greased sheet. Cover and let rise double, about 1 hour.

Bake at 400 degrees F for 10 minutes, then reduce heat to 375
degrees F and bake until loaves are well browned and sound hollow
when tapped, 35 to 40 minutes. Cool on rack.

Rabbit Cookies


3 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup solid vegetable shortening
1/2 cup sugar
1 egg
1/2 cup molasses
1 1/2 teaspoons cider vinegar

Sift together flour, baking soda, ginger, cinnamon, cloves and salt
onto waxed paper.
Beat together shortening, sugar and egg in large bowl with electric
mixer until fluffy, for about 3 minutes.
Beat in the molasses and cider vinegar.
Stir in flour mixture until blended and smooth.
Gather dough into ball; wrap and chill for several hours.
Preheat oven to 375 degree F.
Divide dough in half.
Roll out half of the dough with lightly floured surface to generous
1/8 inch thickness.
Keep remainder of dough refrigerated while working with first half.
To use a bunny pattern, draw a pattern onto a piece of cardboard.
Make sure ears are attached to the head. Cut out pattern.
Place pattern on dough and trace with a toothpick; or you can use
bunny cookie cutters. Cut out cookies.
Place 1 inch apart on lightly greased baking sheets.
Reroll scraps, using up all the dough.
Repeat with remaining dough.
Bake in preheated 375 degree oven for 5-7 minutes or until firm.
Transfer to wire rack to cool completely.
If you wish to decorate cookies, prepare Decorator Frosting, tinting
portions if you wish.
Decorate cookies as desired.
Let cookies stand until frosting is firm.
Store in airtight container between sheets of waxed paper for

Sunday, April 17, 2011

Easter Cookies

Make these delightful spring and Easter treats using a fraction of the
fat of regular sugar cookies. I admit, I do use butter, since it really
does add flavor and texture, only I less of it. Limit it yourself to just
one of these delightful Easter treats, then you won't feel too guilty.

Cook Time: 10 minutes
5 tbsp butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 2/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt

Using a mixer, beat butter and sugar until creamy. Add egg and
vanilla, mixing well. In another bowl, whisk together flour, baking
powder and salt. Gradually stir flour mixture into butter and sugar
until dough forms.

Don't worry if the dough seems a little crumbly at first; it will come
together.  Wrap dough in plastic and chill for two hours in the refrigerator.

Preheat oven to 350 degrees.
On a lightly floured surface, roll out dough to a 1/4-inch or
1/8-inch thickness. Use Easter-themed cookie cutters dipped
in flour to make cutouts. Gather scraps and re-roll until all the dough is used.
Place cookies 1 inch apart on a parchment-lined cookie sheet.
If you're using sugar sprinkles, decorate the cookies before baking.
Bake for 10 minutes or until the edges are lightly browned. Transfer
to wire rack after 1 minute to cool.
Makes 30 cookies, depending on size of cookie cutters used.

Per serving: Calories 65, Calories from Fat 20, Total Fat 2.2g
(sat 1.3g), Cholesterol 12mg, Sodium 38mg, Carbohydrate 10.3g,
Fiber 0.2g, Protein 1g

I was shared this recipe this morning, and have not tried making
them. I am sure the sugar could be replaced with Splenda for the
diabetic readers here

Spicy Mustard Stir-Fry Bites

Makes: about 25 appetizers

Prep: 25 minutes
Cook: Low 6 hours

Nonstick cooking spray
1 pound packaged chicken, pork, or beef stir-fry strips
1/2 cup water
1/2 cup spicy brown mustard
4 teaspoons fajita seasoning
5-7 to 8-inch flour tortillas, warmed*
1 medium red, green, and/or yellow sweet pepper, seeded and
cut into thin strips
Snipped fresh cilantro and/or sliced green onion (optional)

1. Lightly coat a large skillet with nonstick cooking spray. Heat
over medium-high; add stir-fry strips. Cook and stir until browned.
Drain off fat.

2. For sauce, in a 1-1/2-quart slow cooker combine water,
mustard, and fajita seasoning. Add browned chicken, pork, or
beef, stirring to coat with sauce.

3. Cover and cook on low-heat setting, if available, for 6 to 7 hours.
Using a slotted spoon, remove meat from cooker. Use two forks
to shred meat. Discard juices in cooker.

4. Divide meat mixture evenly among the warmed tortillas. Top
with sweet pepper strips and, if desired, cilantro and/or green onion.
Roll up tortillas. Using a serrated knife, cut filled tortillas crosswise
into bite-size pieces. If desired, skewer with decorative toothpicks.
makes about 25 appetizers.

*Note: To warm tortillas, stack tortillas and wrap tightly in foil.
Heat in a 350 degree F oven about 10 minutes or until heated through.

Note: Some 1-1/2-quart slow cookers include variable heat settings;
others offer only one standard (low) setting. The 1-1/2-quart slow
cooker recipes in this book were only tested on the low-heat setting,
if one was present.

Nutrition Facts
Servings Per Recipe about 25 appetizersCalories47,
Total Fat (g)1, Cholesterol (mg)13, Sodium (mg)131,
Carbohydrate (g)4, Protein (g)5, Vitamin C (DV%)19,
Calcium (DV%)2, Iron (DV%)3,
Percent Daily Values are based on a 2,000 calorie diet

Easter Pie


1 c. graham cracker crumbs
1/4 c. coarsely chopped walnuts
2 tbsp. brown sugar
1 tsp. cinnamon
1/2 c. unsalted butter, melted

2 c. light sour cream
3 (8 oz.) light cream cheese, room temperature
3 eggs, lightly beaten
1/2-1 c. sugar
1/2 tsp. salt
2 tsp. vanilla
Finely grated zest (peel) of 1 orange

Preheat oven to 375 degrees. Crust: Combine 1st 4
ingredients. Add butter and toss to combine. Reserve 3
tablespoons of graham mixture for top of cheesecake and press
the remaining evenly into bottom and 1 1/2 inches up side of 9
inch springform pan. Filling: Process the sour cream, cream
cheese, eggs, sugar and salt in food processor until smooth.
Add vanilla and orange zest and process just to blend. Bake
50 minutes. Sprinkle reserved topping over the cake and bake
until filling is firm and top is lightly golden, about 10-15
minutes more. Cool completely. Remove side of pan,
refrigerate. 10-12 portions.

Pennsylvania Dutch Dandelion Salad

If you are in southeastern Pennsylvania early in the spring or late
in the winter, you might still see men, women and children carrying
baskets and stooping over as if looking for something. They are
in search of tender, young, dandelion greens before the plants
bloom. On Maundy Thursday before Easter, the Pennsylvania
Dutch always have something green on the table to ensure good
health for the remainder of the year.
Dandelion salad fills this need. They insist the best hot dressing
for dandelion greens contains cream or rich milk.

2 quarts young dandelion greens or fresh young spinach,
    washed, dried
4 bacon slices
Dressing, see below
Chopped hard-cooked eggs

1 cup whipping cream
1/4 cup cider vinegar
1/4 cup sugar
1 tablespoon all-purpose flour
Dash of salt

Put dandelion greens in a serving bowl. In a heavy skillet, slowly
cook bacon until crisp.  Remove to a hot plate and crumble; set
aside. Prepare Dressing. Pour over greens.  Garnish with bacon
and chopped hard-cooked egg. Makes 4 to 6 servings.
To prepare Dressing: Add cream, vinegar, sugar, flour and salt to
bacon drippings in skillet. Bring dressing to a boil, stirring constantly.
Makes about 3/4 cup. Salads

Serbian Sarmas or Cabbage Rolls

Almost every European ethnic group claims stuffed cabbage rolls.
The Slavs, Slovenians, Czechs and other Eastern Europeans also
traditionally made sauerkraut from their bumper crop of cabbage
every fall. My friend, a lady of Czech background, recalls that her
farm home always had the smell of sauerkraut which was served
all winter long with many kinds of stewed meats, pork roasts,
meatballs, meat loaves and cabbage rolls.

1 large head cabbage
1/4 pound ground pork
3/4 pound ground beef
1/2 cup long-grain rice, cooked 10 minutes, rinsed, drained
1 small onion, chopped
2 garlic cloves, mashed (optional)
l  egg
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (2-pound) package refrigerated sauerkraut or 1 (32-ounce) can
1 (8-ounce) can tomato sauce
2 tablespoons brown sugar
1 cup beef broth

Carefully remove large outer leaves from cabbage; you will need
12 leaves. Wash leaves.  Drop into a large pot of boiling water
for 5 minutes or until leaves are just flexible.
Remove and drain. Preheat oven to 350F (175C). In a large bowl,
combine ground pork, ground beef, rice, onion, garlic, if desired,
egg, salt and pepper. Divide meat mixture evenly to make 12 balls.
Place 1 ball of meat on each cabbage leaf; wrap leaves tightly to
enclose meat. Rinse and drain sauerkraut. Spread in the bottom
of a large shallow baking pan. Place filled cabbage leaves on top
of sauerkraut. In a small saucepan, combine tomato sauce, brown
sugar and beef broth. Stir and bring to a boil. Pour over rolls. Bake,
uncovered, 1 hour. Add more liquid if necessary during cooking.
Makes 12 cabbage


German-Style Cabbage Rolls: Omit sauerkraut and beef broth.
Add 1/4 cup cider vinegar and 1 (12-ounce) bottle or can of
beer to tomato-sauce mixture. Bake as above.
Serve with buttered cooked noodles.

Saturday, April 16, 2011

Saucy Apricot 'n' Spiced Meatballs

Makes: 12 servings

Prep: 25 minutes
Bake: 15 minutes

1/2 cup soft bread crumbs
2 tablespoons fat-free milk
1 egg white
1/4 cup finely chopped onion
1/4 cup finely snipped dried apricots
1/2 teaspoon salt
1 clove garlic, minced
1/4 teaspoon ancho chili powder or chili powder
6 ounces lean ground pork
6 ounces uncooked ground turkey breast
Spiced Apricot Sauce

1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking
pan with foil; lightly grease foil. Set aside. In a medium bowl,
combine bread crumbs and milk. Let stand for 5 minutes. Stir in
egg white, onion, dried apricots, salt, garlic, and chili powder.
Add ground pork and ground turkey; mix well.

2. Shape meat mixture into 24 meatballs. Place meatballs in the
prepared baking pan. Bake for 15 to 20 minutes or until meatballs
are done (160°F). Drain meatballs on paper towels, if necessary.

3. Place meatballs in a 1-1/2-quart slow cooker. Add Spiced
Apricot Sauce; toss gently to coat. Turn cooker to warm setting
or low-heat setting; keep meatballs warm for up to 2 hours.
Makes 12 servings.

Spiced Apricot Sauce: In a small saucepan, combine 1/2 cup
apricot nectar, 1 teaspoon cornstarch, 1/4 teaspoon ancho chili
pepper or chili powder, 1/8 teaspoon salt, and 1/8 teaspoon
ground nutmeg. Cook and stir over medium heat until thickened
and bubbly. Cook and stir for 1 minute more. Makes about 1/2 cup.

Make-Ahead Directions: Prepare meatballs as directed through
Step 2; cool. Store in an airtight container in the refrigerator for up
to 24 hours. Prepare sauce as directed. Store in an airtight container
in the refrigerator for up to 2 days. To serve, place meatballs in a
1-1/2-quart slow cooker. Add sauce; toss gently to coat. Cover
and cook on low-heat setting for 2-1/2 to 3 hours or until heated
through. Turn to warm setting or leave on low-heat setting; keep
warm for up to 2 hours.

Nutrition Facts per meatball: 38 cal., 2 g total fat (1 g sat. fat),
8 mg chol., 78 mg sodium, 3 g carb., 0 g dietary fiber, 3 g protein.

Devilled Eggs

It was the Pennsylvania Dutch who introduced the Easter Egg and
the Easter Bunny to America. At first, they tried to tell the kids that
the Easter Bunny laid the eggs. They even drew pictures of rabbits
laying the eggs until there was a great objection to this "stretch
of the truth." But eggs continued to be the center of culinary activity
during the week before Easter, Holy Week. Anybody who was
raised on a farm will know that this is the time of year when the
molting hens begin to lay eggs again. Households were busy
dying eggs with red onion skins and other natural dyes.

At the Moravian Easter Morning church service, each worshiper
received an egg marked "The Lord is Risen." A farmer, whose
chicken laid an egg on Good Friday considered it a real treasure.
It was to be eaten also on that day, but the shell had to be saved
to drink water with on Easter Morning. Children searched for the
Easter Bunny's nest where they found eggs in great quantity. There
were Easter-Egg-eating contests.  Eggs were made into "Easter
birds" and others were stuck on an Easter-Egg tree, but
most were eaten.

Here is one favorite way of preparing stuffed eggs. This might be
an inspiration for anybody who has too many hard-cooked eggs
on hand on Easter Sunday!

6 hard-cooked eggs, shelled
1 teaspoon prepared mustard
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 tablespoons mayonnaise
Salt and freshly ground black pepper to taste

Cut eggs lengthwise into halves. Remove yolks and turn into a medium
-size bowl. Mash with a fork until smooth. Blend in mustard, parsley,
lemon juice, mayonnaise, salt and pepper. Spoon yolk mixture into
egg whites or press through a piping bag. Sprinkle with paprika.
Makes 12 servings.


These shortbread-type cookies will melt in your mouth. Maria typically makes them for the winter holidays and for the end of the Easter meal. The most important ingredient, in her estimation, is the unsalted margarine.

Yield: about 3 dozen cookies
Preparation Time: 25 minutes
Start to Finish Time: 60 minutes

 8 tablespoons (1 stick) unsalted margarine
 8 tablespoons (1 stick) unsalted butter
 1 cup corn oil
 5 tablespoons confectioners' sugar
 2 eggs
 1 teaspoon vanilla extract
     or 1/2 teaspoon Greek vanilla (granulated)
 1 cup walnuts, chopped
 1 tablespoon baking powder
 4 to 4-1/2 cups flour
 3 cups confectioners' sugar, to coat the cookies

Heat oven to 350

Natural Dyes for Eggs

Here are some ideas for dying your eggs naturally. Usually, the more
natural ingredient you use the longer it takes to dye them, even over-
night in some cases. The longer they soak, the darker the color.

Note: Not all of these eggs will be safe to eat. Do not eat eggs that
sit in hot water for many hours or overnight- save them for decorations.

RED - Save the skins from red onions and boil with eggs 1/2 hour
to 1 hour. Remember that the more skins you use and the longer
you soak, the darker the color. a smaller amount of skins produces
a nice lavendar.

PINK - Soak your hardboiled eggs in cranberry juice or the juice
from pickled beets.

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VOILET BLUE - Soak your hardboiled eggs overnight in not
water to which you have added voilet blossoms.

LAVENDAR - Soak hardboiled eggs in grape juice, or add
2 tsp lemon juiced to the voilet blue water to lighten the color.

YELLOW - To a cup of hot water, add 1 to 1 1/2 tsp turmeric
and 1/2 tsp vinegar.

GOLDEN TAN - Save the skin from yellow onions. Add them
to the water when you hardboil your eggs.

BROWN - To a cup of hot water, add 1 tbsp instant coffee, and
a 1/2 tsp vinegar.

GREEN - Add 1/2 tsp baking soda to a bowl of the water from
the Voilet Blue before soaking your eggs.

PRETTY PASTELS - You can rub blueberries and cranberries
right on the shells for soft blues and pinks. Blend them in for a pretty


about the author

Kim Tilley is the mother of three boys, ages 9,6 and 2. She is the
online editor for a local tv station and the editor of Frugal Moms.
She is also a tightwad at heart. Her interests include cooking, crafts,
gardening, computers, and saving money! When not typing away
at the computer, she entertains herself by chasing kids and finding
ways to create something out of nothing!

Potato Candy Easter Eggs

1 c. mashed potatoes

2 boxes powdered sugar
1/2 c. chopped nuts
1/2 jar maraschino cherries, well drained

Mix sugar in potatoes. Add nuts and cherries, when it gets
stiff form into eggs. Mix 1 pound chocolate bits with a few
drops of water. Melt, pour over eggs.

Friday, April 15, 2011

Plum Good Sausage and Meatballs

Makes: 16 servings

Prep: 10 minutes
Cook: Low 5 hours, High 2 -/2 hours

1 10- or 12-ounce jar plum jam or preserves
1 18-ounce bottle (1-2/3 cups) barbecue sauce
1 16-ounce link cooked jalapeno smoked sausage
    or smoked sausage, sliced into bite-size pieces
1 16- to 18-ounce package Italian-style
    or original flavor frozen cooked meatballs (16), thawed

1. For sauce, in a 3-1/2- or 4-quart slow cooker combine the
jam and barbecue sauce. Add the sausage and thawed meatballs,
stirring to coat with sauce.

2. Cover and cook on low-heat setting for 5 to 6 hours or on
high-heat setting for 2-1/2 to 3 hours. Serve with decorative
toothpicks. To serve at a buffet, keep warm on low-heat
setting for up to 2 hours. Makes 16 servings.

Nutrition Facts
Servings Per Recipe 16 servingsCalories267, Total Fat (g)16,
Saturated Fat (g)6, Monounsaturated Fat (g)4,
Polyunsaturated Fat (g)1, Cholesterol (mg)38,
Sodium (mg)898, Carbohydrate (g)19, Total Sugar (g)13,
Fiber (g)2, Protein (g)12, Vitamin C (DV%)7,
Calcium (DV%)3, Iron (DV%)7,
Percent Daily Values are based on a 2,000 calorie diet

Rose petal chocolate cake

serves 10 to 12

125g butter, softened, plus extra
250ml milk
1 tbsp white wine vinegar
125g plain chocolate (50% cocoa solids), broken up
350g self-raising flour, sifted
15g cocoa, sifted
1 tsp bicarbonate of soda
250g golden caster sugar
2 medium eggs, beaten
For filling and decoration
4 tbsp sweet sherry or Marsala (optional)
185g plain chocolate (50% cocoa solids), broken up
100g butter, diced
100ml double cream
1 large pink rose, to decorate

1. Preheat the oven to 160°C/fan140°C/gas 3. Grease and base
line a 20cm round, deep cake tin with baking paper. Put the milk
in a jug and add the vinegar – it will curdle. Melt the chocolate in
a large bowl set over a pan of simmering water, making sure the
bottom of the bowl doesn’t touch the water. Stir until smooth.

2. Add the butter and remaining cake ingredients plus the milk mixture
to the melted chocolate. Beat until smooth, then tip into the tin. Bake
for 11/4-11/2 hours or until a skewer inserted into the centre comes
out clean. Cool in the tin for 10 minutes, then turn out onto a wire
rack and cool completely.

3. Using a bread knife, halve the cake horizontally. Sprinkle the cut
sides with sherry or Marsala, if using.

4. Melt the chocolate and butter in a pan over a low heat. Stir until
smooth, then remove from the heat. Cool for a few minutes, then
beat in the cream. Set aside to thicken slightly.

5. To decorate, use a quarter of the icing to sandwich the 2 cake
halves together. Spread the remaining icing over the top and sides
of the cake. Decorate with rose petals to serve.

Nutritional info
Per serving (based on 12): 542kcals, 30.6g fat (18.5g saturated),
6.9g protein, 62.4g carbs, 40g sugar, 1g salt