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Tuesday, May 31, 2011

Mediterranean Salad Pita


3 red radishes, chopped
1/2 small seedless cucumber, peeled and chopped
1/2 green bell pepper, chopped
1/2 small red onion, finely chopped
1/4 cup (2 oz) crumbled feta cheese
1/2 cup canned chickpeas, rinsed and drained
1 Tbsp tahini
3 Tbsp fat-free plain yogurt
1/4 tsp dried oregano
1/4 tsp ground cumin
2 whole wheat pitas (6" diameter)
4 romaine lettuce leaves

1. Combine radishes, cucumber, bell pepper, and onion in
medium bowl. Mix in cheese.

2. Mix chickpeas, tahini, yogurt, oregano, and cumin in another bowl.
Use fork to mash chickpeas. Mixture will be thick and coarse in texture.

3. Slice about 1 1/2" from top of each pita and open pocket. Line
each pita with 1 leaf lettuce. Shred remaining lettuce leaves and tuck
1/2 cup into each pita.

4. Divide chopped vegetables evenly between pitas. Spoon chickpea
mixture on top of vegetables.

Servings: 2, Per serving: 370 cal,

Portobello Burgers

Start to Finish: 20 minutes

4 portobello mushrooms
2 Tbsp. olive oil
1 tsp. dried Italian seasoning, crushed
4 slices provolone cheese
4 ciabatta rolls, split
1/4 cup mayonnaise
4 to 8 pieces bottled, roasted red sweet pepper
3/4 cup fresh basil leaves

1. Scrape gills from mushroom caps, if desired. Drizzle mushrooms
with oil. Sprinkle salt, pepper and crushed Italian seasoning.

2. On charcoal grill, cook mushrooms on rack of uncovered grill
directly over medium coals for 6 to 8 minutes, turning once halfway
through cooking. Top each mushroom with a cheese slice. Place
rolls, split sides down, on grill rack. Grill 2 minutes more, until cheese
is melted, mushrooms are tender, and rolls are toasted.

3. Serve mushrooms on rolls. Pass mayonnaise, sweet pepper pieces,
and basil leaves. Makes 4 servings.

Fish Fillets in Wine Sauce

4 servings

1 1/2 pounds fish fillets
4 teaspoons butter
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter
1 large shallot, peeled and diced
1/2 cup white wine
1/2 cup dry sherry
3 tablespoons minced sun-dried tomatoes marinated in oil
1 cup heavy cream
Parchment paper or aluminum foil

Preheat the oven to 400F.

Place each fillet on an 11-inch piece of parchment paper or aluminum
foil. Dot each with 1 teaspoon butter and season lightly with salt and
pepper. Fold over and seal the edges to form a packet. Place the
packets on a baking sheet. Bake on the middle oven rack for 15 minutes.

Meanwhile melt 1 tablespoon butter in a skillet. Add the shallot and
saute for 2 minutes. Add the wine and sherry; bring to a boil. Boil
until the liquid is reduced to about 1/4 cup (about 5 minutes).

Stir in the minced tomatoes. Add the cream and simmer over high
heat (do not boil) until sauce is reducedby half (about 5 minutes).

Remove fish from foil and place on warmed serving plates. Pour
sauce over fish. Serve at once.

Pear Butter

Brown butter gives this spread both caramel and nutty flavours, which
pair exceptionally well with the bright pear flavour. Enjoy this at room
temperature with Hazelnut Scones.

Servings: 1 cup (250 mL)

2 lb (1 kg) bartlett pears (about 5), peeled, cored and thinly sliced
1/2 cup (125 mL) apple cider   
2 strips orange rind   
1 tsp (5 mL) grated gingerroot  
1/4 cup (50 mL) Unsalted_butter  
2 tbsp (25 mL) wildflower or other liquid honey
Pinch salt  

In large saucepan, bring pears, apple cider, orange rind and ginger to
boil over medium heat. Reduce heat and simmer, stirring often, until
thickened, pears break down and almost no liquid remains, 45 to 60
minutes. Discard orange rind. Let cool.

In small saucepan, melt butter over medium-low heat; reduce heat
and simmer until foaming and browned, 8 to 10 minutes. Let cool
slightly. Strain through fine sieve into bowl to make 3 tbsp (45 mL).
Let cool.

In food processor, pur?pear mixture until smooth. Add browned
butter, honey and salt ; pulse to combine. (Make-ahead: Refrigerate
in airtight container for up to 2 weeks.)

Canadian Living Magazine: September 2008

Scottish hot cross buns

Categories: Breads, Yeast, Ethnic

Yield: 12 Servings

3 c Flour
1 ts Salt
1/2 ts Each:allspice, nutmeg,

1/4 c Sugar
1 Stick butter, melted
1 Egg beaten
3/4 c Currents or raisins
1/3 c Candied citron fruit

Yeast mixture:
1 tb Dry yeast
1 tb Sugar
2/3 c Warm milk
1/2 c Warm water
1 c Flour

2 tb Milk
2 tb Water
3 tb Sugar

Begin by making the yeast mixture, mixing all ingredients and setting
it aside to proof ( foam ).In another bowl sift flour, salt, spice
and sugar. Add fruits and mix well. Combine butter and eggs and add
to yeast mixture. Then add to flour mixture. Knead dough on floured
surface, 8 to 10 minutes or smooth and elastic. add more flour if
needed to keep dough from sticking. Divide into 12 equal pieces and
shape into round buns. Place rolls far apart on greased baking sheet.
Cover and let rise at warm room temperature for 45 minutes. Use a
sharp knife to make an X shape cut on surface of dough. Bake in a 425
oven for 15 to 20 minutes or golden. Cool on rack. Make glaze by
bringing ingredients to a boil in small saucepan for 2 minutes. Brush
glaze over buns thickly.

Monday, May 30, 2011

Gustoso Italian Sandwich


1/2 lb. Sweet Italian Sausage
1/2 lb. Hot Italian Sausage
1 Large Yellow Onion in large bite size chunks
1 Large White Onion in large bite size chunks
1 Red Bell Pepper in large bite size chunks
1 Green Bell Pepper in large bite size chunks
1 Jar of your favorite Pasta Sauce
1 Tablespoon dried Italian Seasoning
Salt & Pepper, to taste
1 loaf French Bread, sliced, buttered, and toasted
Mozzarella Cheese

Preheat skillet. Add both Italian sausages and cook through. Drain
and set aside. Add Onions and Bell Pepper to same skillet. Cook
until just beginning to soften. Add meat, Pasta Sauce, Italian Seasoning,
Salt and Pepper to the Onion and Bell Pepper mixture. Over low
heat, cook for 10 minutes. Serve between Toasted French Bread
Slices, topping with Mozzarella Cheese.

Number of Servings: 6


Hot Hoagie Sandwich


1/2 loaf unsliced Italian or French bread (10 to 12-in. In length)
1/2 lb.meat
3 to 4 oz. Cheese

Preparation Method:
Cut bread lengthwise to make two long, thin layers. Spread both cut
sides evenly with mayonnaise and mustard, spreanding completely
to edges. Cover both sides with meat slices, then cover bottom of
loaf with cheese.

Place meat covered top half of bread over bottom half. This arrange-
ment results in cheese in center of sandwich with meat on either side.
Place on board or palatter with piece towel over sandwiched into
center of filling. Attach cable end at receptacle. Microwave at
Medium. Set Temp, set 1100 . Let stand a few minutes before
slicing. Makes 3 to 4 servings.

On models not equipped with probe use minimum microwave time
and check for doneness.

Meat Fillings:
Choose thin sliced hard salami, pastrami, pepperoni, corned beef,
boiled ham, or a combination of these.

Cheese Fillings:
Choose sharp or mild cheddar, brick, Monterey jack,
or a combination of these.

Barbecue Fish and Vegetable Brochettes, Thai-style

This barbecue fish recipe smells so good on the barbecue that you
just might find the neighbors coming around to see what you're
cooking (this happens to me all the time)! Marinaded in a tangy
Thai sauce (which is also used as a dipping sauce), these healthy,
colorful skewers will satisfy the whole family - even your kids
will love them. Make up your own combination of vegetables
and fish, according to your preference or what you happen to
have on hand that's fresh and good.

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

1 lb. - 1 1/2 lbs fresh salmon or other firm fish, preferrably thick fillets
      or steaks (these are easier to skewer)
6 Tbsp. soy sauce
3 tsp. dark soy sauce
3 Tbsp. fish sauce
1/4 cup OR 2 stalks lemongrass, sliced thinly and then minced
3 kaffir lime leaves, fresh, dried, or frozen, left whole
3 cloves garlic, minced
2 Tbsp. brown sugar
2 thumb-size pieces galangal or ginger, grated
2 Tbsp. fresh lime juice
1/2 cup water
2 Tbsp. ketchup (or substitute tomato paste)
optional: 2 tsp. or more chilli sauce
     (depending on how much or little spice you want)
VEGETABLES/Fruit: (choose from the following)
roughly 2 cups cherry tomatoes
1 cooking onion, quartered (the pieces will fall apart
     - that's okay. Simply skewers pieces of onion)
1 zucchini, sliced (if the zucchini is large, cut slices in half)
1 red, green, and/or yellow bell pepper(s),
        de-seeded and sliced into square-like pieces
1 ripe plantain (other types of banana do not work), cut into thick slices
1 Japanese eggplant (this is the thinner variety with lighter purple skin),
    sliced fairly thinly
1 package wooden skewers

Mix all sauce/marinade ingredients together in a sauce pan. Stirring
continually, bring to a boil. Remove from heat and allow to cool. Taste
test the sauce for saltiness and sweetness. If too sour, add a little
more brown sugar. If not salty enough, add a little more fish sauce.
If not spicy enough, add more chilli sauce. Note: this sauce shouldn't
be too sweet, but rather, it should be tangy (a balanace between
sweet and sour).

Prepare fish by rinsing then cutting fillets or steaks into square or cube-
like pieces. Place pieces of fish in a flat-bottomed bowl or on a plate.

Spoon roughly 5 Tbsp. of the marinade over fish. Gently turn or stir
the fish to ensure it is saturated with sauce. Allow to marinate for at
least 10 minutes (or several hours).

Place all vegetables/fruit together in a mixing bowl. Add half (or
slightly less) of remaining sauce/marinade. Stir well to mix. All to
marinate for 10 minutes (or longer) before skewering.

When ready to cook, thread alternating pieces of fish and vegetables
/fruit onto the wooden skewers. Skewering Tip: Fill only half to 3/4
of the skewer (up to the tip), leaving the lower third empty. This
creates a "handle" for the person barbecuing so she/he can easy
turn the skewers.

Barbecue skewers for 10 to 15 minutes, or until vegetables are
softened/browned and fish is cooked.

Note that these skewers cook very quickly over hot coals. I've burned
mine more than once - be sure to turn them more regularly than you
would with meat.

Serve with white or brown rice plus remaining sauce/marinade on the
side (I like to spoon the sauce over the skewers and rice on each
plate - it's delicious!).

Steamed bun dough

Categories: Chinese

Yield: 6 Servings

2 1/4 c Bleached flour
1/2 c Sugar
1 1/2 oz Water
3 1/2 ts Baking powder
3 oz Milk
2 tb Lard

Mix flour, baking powder, & sugar together on a clean surface. Make a
"well" in the middle of the mixture. Gradually pour the milk into the
well while using your fingers to combine it with the dry mixture.
After the milk has been absorbed, add the H2 O and continue to work
the dough. Add lard in small pieces and continue working the dough.
Using a dough scraper in one hand, gather the dough together while
kneading with the other hand. Knead for 12 - 15 minutes until it
becomes elastic. Cover dough with a moderately damp cloth and allow
to rest for one hour. Must be used within 1 - 2 hrs. Con't be frozen.
If not all used within that time frame, use as starter for the
following Form a well in 1/2 lb. of the starter and add 1 C. flour, 2
1/2 tsp. baking powder, 1/3 C. sugar and combine well. Add 1 Tbs.
HOT water and combine well. Add 2 Tbs. lard, combine well.
Knead for 12 -15 as per above. Most Chinese chefs use dough
made from starter as they claim it tastes better.


1 (10 oz.) carton frozen strawberries, thawed

1 c. butter, softened
1/2 c. powdered sugar

Place softened butter in mixing bowl, beat until creamy. Add thawed
strawberries to butter, then add powdered sugar. Mix together.
Store in  refrigerator. Makes 1 3/4 cups. Very good on hot bread or
pound cake.

Sunday, May 29, 2011

Easy Ham and Cheese Appetizer Sandwiches

12 servings

1 cup butter, softened
3 tablespoons poppy seeds
1 onion, grated
1 tablespoon Worcestershire sauce
2 tablespoons prepared Dijon-style mustard
2 (12 ounce) packages white party rolls
1/2 pound chopped cooked ham
5 ounces shredded Swiss cheese

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

In a medium bowl, mix together butter, poppy seeds, onion,
Worcestershire sauce and prepared Dijon-style mustard.

Slice rolls in half horizontally and set aside tops. Spread
bottoms with the butter mixture. Top with ham and Swiss
cheese. Replace tops.

Arrange rolls in a single layer in a medium baking dish.
Bake in the preheated oven 10 to 12 minutes, until rolls
are lightly browned and cheese is melted.

How to Make Monte Cristo Sandwiches

Traditionally, Monte Cristo sandwiches are made with ham or turkey
and cheese, dipped in batter, and then fried. But like most things in
cooking, there is a great deal of variation with regional and local favorites.

We know of three ways to make Monte Cristo sandwiches: bake
them, deep fry them, and grill them. I grew up around deep fried
Monte Cristo sandwiches, sandwiches that were dipped in a heavy
batter and fried until they were crispy. Especially in the summertime,
that seams too heavy. Recently, we discovered a recipe for baked
Monte Cristo sandwiches. That seems like too much trouble. It’s
easier to grill them. They are not as crispy as deep fried but they
are very good.

Traditionally Monte Cristo sandwiches have a layer of raspberry jam
or strawberry jam between the layers of meat and cheese. It’s part of
what gives these sandwiches character but you can leave it out. We
made some with raspberry jam with seeds but the seeds bothered us
a bit; we liked them better with seedless raspberry jam. Even better—
because it is more tart—is red currant jelly or black currant jelly.
(Black currant is more tart than red currant.)

If you can make French toast, you can make Monte Cristo sandwiches.
In fact, making a Monte Cristo sandwich on the griddle is no different
than making stuffed French toast.

Monte Cristo Sandwiches
Kay, our baker, had never had Monte Cristo sandwiches until we
introduced her to them. She went home and made them for her
husband who thought they were amazing and good

This is a traditional recipe though grilled instead of deep fried.

8 slices hearty bread

3 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon white pepper

3 tablespoons Dijon mustard
8 slices of provolone or Swiss cheese
1/3 cup seedless raspberry jam
1/2 pound thinly sliced deli ham

Set aside eight slices of hearty bread. If all you have is very light
bread that may come apart when dipped in the egg mixture, toast
the bread.

Mix the eggs, milk, salt, dry mustard, and white pepper together
in a shallow bowl.

Spread a thin layer of Dijon mustard on the bread slices. Place a
slice of cheese on four of the slices. Spread jam on the four cheese
slices. Cover the jam with the deli ham. Add another thin layer of
jam, then cheese, and then top with the remaining bread slices to
make a sandwich.

Heat a griddle or large frying pan. Melt a little butter just before
frying the sandwiches.

Dip the sandwiches in the egg mixture, turn the sandwich in the
egg mixture, and place the sandwiches on the hot griddle. Fry as
you would a grilled cheese sandwich, turning the sandwich when
one side is golden brown. Serve hot.

Bacon Wrapped Seafood Skewers

2 T. lemon juice

1/2 t. cayenne pepper
1/8 t. garlic powder
12 uncooked jumbo shrimp peeled and deveined
6 large sea scallops halved widthwise
12 bacon strips halved
1 medium lemon cut into wedges

In a large resealable plastic bag, combine the lemon juice, cayenne
and garlic powder; add shrimp and scallops. Seal bag and turn to
coat; let stand for 10 minutes. Meanwhile in a large skillet cook
bacon over medium heat until partially cooked but not crisp.
Drain on paper towels. Drain and discard marinade. Wrap on
bacon piece around each shrimp and scallop half.On 6 metal or
soaked wooden skewers, alternately thread the shrimp, scallops
and lemon wedges. Grill uncovered over medium heat for 8-12
minutes or until shrimp turn pink and scallops are opaque,
turning occasionally. Remove from skewers, squeeze lemon
wedges over seafood.

Festive Maple-Butter Twists

Prep: 35 min.

Rise: 30 min.
Bake: 25 min.

2/3 cup milk
2 eggs
1/3 cup butter, cut up
1/4 cup water
4 cups bread flour
1/4 cup granulated sugar
1-1/2 teaspoons salt
2-1/2 teaspoons active dry yeast or bread machine yeast
1/2 cup packed brown sugar
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup butter, softened
1/4 cup pure maple syrup or maple-flavored syrup
1 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
1/2 cup chopped pecans

1. Add the first eight ingredients to bread machine according to the
manufacturer's directions. Select the dough cycle. When cycle is
complete, remove dough. Punch down. Cover and let rest for 10 minutes.

2. Meanwhile, for filling: In a small bowl, stir together brown sugar,
the 1/3 cup granulated sugar, the all-purpose flour, the 1/4 cup
butter, the maple syrup, cinnamon, and maple flavoring; set aside.
Grease two 8x1-1/2-inch round baking pans. Grease the outsides
of two 6-ounce custard cups. Place a cup upside down in the
center of each prepared baking pan; set aside.

3. Divide dough in half. On a lightly floured surface, roll one dough portion into a 16x6-inch rectangle. Spread with half of the filling and sprinkle with half of the pecans. Starting from a long side, roll up into a spiral; seal edge and ends. Cut spiral in half lengthwise.

4. To shape, line up the halves side by side with cut sides up; loosely twist halves together, keeping cut sides up. Gently stretch to 20 inches long. Transfer to prepared baking pan, forming it into a ring around custard cup; moisten ends and press together to seal. Repeat with the remaining dough, filling, and pecans. Cover and let rise in a warm place until nearly double (30 to 40 minutes).

5. Preheat oven to 350 degrees F. Place baking pans on baking sheets to catch any drips while baking. Bake about 25 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Loosen edges and carefully remove cups. Remove bread from pans; cool slightly on wire racks. Serve warm or cool completely.

6. Makes 16 servings

7. Bake-ahead tip: Prepare as directed. Wrap each bread twist in foil or plastic wrap, or place in a plastic bag; store in a cool, dry place (not in the refrigerator) for 2 to 3 days. For longer storage, place each completely cooled bread twist in a freezer bag or an airtight container or wrap in heavy foil. Freeze for up to 3 months. Thaw at room temperature for 1 hour.

Mango Butter

Categories: Sauces & co, Fruit

Yield: 1 Servings

1/2 c Honey
1 c Unsalted butter, at room-temperature
1/2 c Finely chopped ripe mango

In a small mixing bowl with a wooden spoon, beat together the honey,
butter, and mango until evenly mixed. Transfer to a ramekin, smooth
off the top, and serve with warm breakfast breads. If desired, spread
the butter on a long sheet of plastic wrap and roll up into a cylinder.
Chill or freeze and cut off 1/2 inch disks of the flavored butter as

Saturday, May 28, 2011

Croque Monsieur

Similar to a Monte Cristo, a croque monsieur is a French-style grilled
ham and cheese sandwich that is dipped in egg batter then cooked
in a skillet. This version is like a savory stuffed French toast. Keep
the finished ones warm in a 200° oven while cooking the others. 

4 (1 1/2-ounce) slices French bread
4 teaspoons honey mustard
6 ounces reduced-fat deli ham, thinly sliced
4 (1-ounce) slices reduced-fat Swiss cheese
1/2 cup fat-free milk
3 large egg whites
Cooking spray

Cut a slit in each bread slice to form a pocket. Spread 1 teaspoon
honey mustard into each bread pocket. Divide ham and cheese
evenly among bread pockets.

Combine milk and egg whites in a shallow bowl, stirring with a
whisk. Dip sandwiches, 1 at a time, in milk mixture, turning to coat.

Heat a large nonstick skillet coated with cooking spray over
medium-high heat. Add 2 sandwiches; cook 3 minutes on each
side or until golden brown. Repeat procedure with remaining sandwiches.

4 servings (serving size: 1 sandwich)

Provolone and Ham Melt

4 servings
Prep: 15 minutes
Cook: 8 minutes

8 slices thick-cut multigrain, whole wheat, poppy seed, white,
   or pumpernickel bread
Margarine or butter, softened
4 teaspoons mayonnaise or salad dressing
4 ounces provolone and/or cheddar cheese, thinly sliced
1/2 of a 7-ounce jar roasted red sweet peppers, well drained
1/2 of a small pear or apple, thinly sliced,
     or 2 canned pineapple rings, well drained and patted dry
4 ounces thinly sliced cooked ham or prosciutto
2 tablespoons mango chutney
Fresh fruit, such as sliced pears and apples, pineapple wedges,
    or grapes (optional)

1. Spread one side of each bread slice with margarine or butter. Place
four bread slices, buttered sides down, on griddle. Spread mayonnaise
on the four slices on the griddle. Top with provolone cheese. Top
two of the bread slices with red sweet peppers and two with slices
of fruit. Top all four with ham or prosciutto.

2. Cut up large pieces of chutney; spread the unbuttered sides of
four remaining bread slices with chutney. Place over bread slices
on griddle, buttered sides up.

3. Cook sandwiches over medium heat about 4 minutes each
side or until bread is toasted and cheese is melted, turning once
halfway through cooking. Serve with additional fruit slices,
if desired.

Makes 4 servings.

Chocolate Cashew Bread or Muffin JAr

Make sure you have a sterilized 1 quart or 1 liter jar.

With a good lid.

Dry Ingredients:
Carefully place 1/2 cup of unsweetened cocoa powder on the bottom
of the jar. Use a spoon, this will help to cut down on the dust
from the cocoa powder.

Add a 1/2 cup of white sugar
Add your 1/2 cup of chopped cashew nuts
Add 1/2 cup of chocolate chips
Add 1/2 cup of white chocolate chips
Add 1/2 cup of packed brown sugar

Combine your 2 cups of flour with the 1 1/2 tsps baking soda
and 1/2 tsp of salt. Mix together.

Clean the top of the jar and place the lid on.
Decorate the jar as you like

Below are the instructions you would add to the gift jar.
Or you can print out a HOLIDAY GIFT CARD or AUTUMN TIME
HOSTESS GIFT CARD of this recipe.

To make the Chocolate Cashew Bread or Muffins follow this recipe

Wet Ingredients:
1 jar of the Chocolate Cashew Bread Mix
1 cup of buttermilk
1/3 cup butter, (melted)
2 large eggs
1 1/2 teaspoons of vanilla

Preheat oven to 400F. Grease a large loaf pan or 18 regular sized
muffin cups. Pour the dry ingredients out of the jar into a large
bowl. In another bowl add the liquid ingredients and mix together.
Pour the liquid onto the dry ingredients from the jar. Mix together
(do not over mix). If making muffins, bake for 13 to 17 minutes. If
making a loaf bake for 25-30 minutes. Use a toothpick and insert it
into the center . It should come out clean. Place on a wire rack to

Garlic Butter

This is excellent. Has wonderful flavor and is so easy to make. I think

next time I make it I will use garlic powder or cut back on the garlic salt.

Recipe By : All Recipes (Denyse)
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika

In a small bowl, combine softened butter, minced garlic and parmesan
cheese. Season with garlic salt, Italian seasoning, pepper and paprika.
Mix until smooth.

Recipe Source: All Recipes (Denyse)

Author Note: "Sometimes the basics are the best! I've used this simple
recipe for years to make garlic bread, and any leftovers go great on
barbecued steaks, pasta, rice or potatoes. You can use any butter or
margarine you like. Also, fresh or minced garlic in a jar works well.
Adjust the amount of garlic to your taste."


1/2 cup pineapple preserves

2 tbs chopped chipotle peppers in adobo sauce
2 tbs chopped cilantro
1 1/2 pounds firm fish, like salmon, sea bass, halibut, etc.
2 red, green and/or yellow bell peppers, cored and quartered

Heat grill or broiler. In microwave bowl, microwave preserves 1 min.
or until melted. Stir in chipotle peppers and 1 tbs cilantro. In bowl,
toss together fish, peppers and preserves mixture to coat. Let sit
10 min. Thread fish and peppers on 8 water soaked bamboo
skewers. Grill or broil 10 min. turning and brushing with remaining
preserves mixture. Sprinkle with remaining cilantro. Serve skewers
on pineapple slices, if desired.


Friday, May 27, 2011

Grilled Ham, Cheese, and ASalami

An Italian take on the Cuban sandwich called media noche
("middle of the night").

Servings: Makes 4 servings.

1/2 cup olive oil
3 tablespoons white wine vinegar
1 large shallot, minced
4 teaspoons minced fresh oregano
1 rectangular 10x7x1 1/2-inch bread loaf (such as ciabatta)
3 ounces sliced provolone cheese
4 ounces sliced Italian Genoa salami
4 ounces sliced Black Forest ham
3 tablespoons finely chopped pitted brine-cured green olives
3 tablespoons capers, chopped
3 tablespoons minced peperoncini
3 tablespoons butter, room temperature
3 ounces Teleme or Fontina cheese, grated (about 1 cup)
1 cup thinly sliced iceberg lettuce

Whisk first 4 ingredients in small bowl; season dressing with salt
and pepper.

Cut top crust (about 1/3 inch) off bread and discard. Cut bread
horizontally in half. Arrange provolone cheese on cut side of
bottom half, covering completely. Top with layer of salami, then
ham. Mix olives, capers, and peperoncini in small bowl; spread
relish over ham. Press top half of bread, cut side down, atop relish;
spread with 1 1/2 tablespoons butter.

Heat heavy large skillet over medium heat 3 minutes. Place sandwich,
buttered side down, in skillet. Using another skillet, press sandwich
to compact slightly. Cook until golden, about 5 minutes. Spread
top of sandwich with remaining 1 1/2 tablespoons butter. Using
large spatula, turn sandwich over. Press again with second skillet.
Cook until bottom is golden and cheese melts, about 5 minutes.

Transfer sandwich to work surface. Lift off bread top; sprinkle with
Teleme cheese, lettuce, and dressing. Press bread top onto sandwich
and cut into quarters.

Picnic Club Sandwich

1/4 cup honey mustard

1 (1-pound) loaf French bread, cut into 24 (1/2-inch) slices
16 leaf lettuce leaves
1/2 pound sliced deli ham
4 (1-ounce) slices Pre-sliced Deli Swiss Cheese, cut in half diagonally*
5 tablespoons ranch dressing
1/2 pound sliced deli turkey
8 slices tomato
8 slices crisply cooked bacon
8 slices Pre-sliced Deli Cheese, cut in half diagonally*

Spread about 1 1/2 teaspoons honey mustard onto 1 side of
16 bread slices. Place 1 lettuce leaf over mustard on 8 bread
slices; layer lettuce with 1/8 ham and 1/2 slice Swiss cheese.
Top with 1 slice bread, mustard-side down.

Spread about 1 teaspoon ranch dressing over top. Layer with
1/8 turkey, 1 slice tomato, 1 slice bacon, 1 slice American
cheese and 1 lettuce leaf.

Spread each remaining bread slice with about 1 teaspoon ranch
dressing. Place 1 slice bread onto each sandwich, dressing-side
down. Skewer sandwiches with large wooden picks.

Makes 8 sandwiches.

Apple Raisin Bread or Muffin Jar

Make sure you have a sterilized 1 quart or 1 liter jar.
With a good lid.

Dry Ingredients:
Carefully place 1 cup of dried diced apples on the bottom of the jar
Add a 1/2 cup of raisins
Add 1/2 cup of walnuts
Add 1/2 cup of uncooked rolled oats
Add 1 cup of brown sugar
In a bowl combine 1 1/2 cups of flour, 1 tablespoon of baking powder,
1 teaspoon of cinnamon, 1/2 teaspoon of salt, 1/8 teaspoon of nutmeg
and 1/8 teaspoon of ginger. Mix together and add the flour mixture to
the jar.
Clean the top of the jar and place the lid on.
Decorate the jar as you like.

Below are the instructions you would add to the gift jar.

Or you can print out a HOLIDAY GIFT CARD or AUTUMN TIME
HOSTESS GIFT CARD of this recipe.

To make the Apple Raisin Bread or Muffins follow this recipe
Wet Ingredients:
1 jar of the Apple Raisin Bread Mix.
1/2 cup of milk
1/2 cup of melted butter
2 large eggs

In a bowl combine the milk, butter and eggs. Mix together with a
whisk. Add the jar of apple raisin mixture and mix together till just
moistened. Spoon into a greased loaf pan or 12 greased muffin cups.
Bake in a preheated 400F oven for 40-45 minutes for the loaf and 15
to 17 minutes for the muffins or until a knife inserted into the
center comes out clean. Allow to cool for 10 minutes before removing
from pan.

Barbecued Seafood Skewers with Sun-Dried Tomato Basil Aio

1 lb Sea scallops
1 lb Shrimp; (large if possible,; shelled and; deveined)
1 lb Swordfish or salmon

1/2 c Olive oil
2 tb Ground pepper
1/4 c Finely chopped herbs;
    -including basil,; oregano, thyme, and; parsley

MMMMM------------------GRILLED VEGETABLE SALAD-----------------------
1/2 lb Spring onions or leeks
1/2 lb Small carrots or corn
1/2 lb Zucchini
1/2 lb Japanese eggplant
2 Sweet red bell peppers
1/2 lb Fennel
4 lg Tomatoes; seeded
1 c Olive oil
1 tb Garlic; finely chopped
1 ts Ground cumin
1/2 c Balsamic vinegar
1/2 c Coarsely chopped fresh
    -herbs; including basil,; oregano, parsley,; and thyme

MMMMM----------------SUN-DRIED TOMATO BASIL AIOLI---------------------

1/3 c Sun-dried tomatoes; (packed-in oil)
2 tb Chopped basil
8 Garlic cloves; (or 1 head),-roasted
2 tb Balsamic vinegar
1/2 c Extra-virgin olive oil
Salt and freshly ground-pepper to taste

Mix all marinade ingredients together. Cut swordfish or salmon into
1-inch cubes, and add all seafood to marinade. Refrigerate for 2-4
hours. Divide seafood into 6 portions and alternate shrimp, scallops,
swordfish or salmon until skewer is filled (about 6 ounce each skewer).
If you use wooden skewers, soak in water for 2 hours before adding seafood.

To grill seafood, barbecue must be very hot. Season each skewer
with salt and cook for about 4 minutes on each side. Divide vegetable
salad evenly on 6 plates, place skewer on top of salad, drizzle part
of the aioli over seafood, and serve the rest on the side. Serves 6.

Grilled Vegetable Salad:
Cut onions, carrots, zucchini, and eggplant in half lengthwise. Cut
bell pepper in half and remove seeds, cut fennel in 1/2 -inch thick
slices. Mix all vegetables with salt, pepper, and 1/2 cup olive oil.
Place on hot barbecue and grill until tender and brown (some
vegetables may take longer than others). Remove from grill, cool,
and cut into 1-inch pieces. Cut tomatoes in 1/2-inch cubes and
add to vegetables. Mix vegetables with garlic, freshly chopped
herbs, cumin, the remaining olive oil, and balsamic vinegar.

Sun-Dried Tomato Basil Aioli:
In a food processor, puree sun-dried tomatoes, basil, and garlic
with balsamic vinegar. Slowly add olive oil and season with salt
and pepper. Keep refrigerated until ready to use.

Copyright1993 by Wolfgang Puck

Fantastic Butter Toffee

32 Servings

* Prep/Total Time: 30 min.

* 2 cups whole unblanched almonds (about 10 ounces), divided
* 11 ounces milk chocolate, divided
* 2 sticks sweet butter
* 1 cup sugar
* 3 tablespoons cold water

* Spread almonds in a pan and toast in 350° oven for about 10
minutes, shaking pan occasionally. Cool nuts. Grind milk chocolate
fine in food processor- do not over process. Set aside.

* Chop nuts coarse in food processor. Sprinkle 1 cup nuts over
bottom of greased 15-in. x 10-in. x 1-in. jelly roll pan. Sprinkle 1 cup
ground chocolate over nuts. Set aside.

* In heavy saucepan, combine butter, sugar and water; cook over
medium heat, stirring occasionally, until the mixture reaches 290°
(soft-crack stage).

* Very quickly pour mixture over nuts and chocolate. Sprinkle remaining
chocolate over toffee; top with remaining nuts. Chill and break into pieces.
Yield: about 2 lbs.

Editor's Note: We recommend that you test your candy thermometer
before each use by bringing water to a boil; the thermometer should
read 212°. Adjust your recipe temperature up or down based on your test.

Thursday, May 26, 2011

Smoked Ham, Spicy Mayo and Avocado Sandwich

2 slices La Brea Bakery* Whole Grain Loaf

4 ounces sliced smoked ham
1/2 medium-size avocado
1 tablespoon arugula

2 garlic cloves
1 7-ounce can chipotle peppers in adobo sauce
1/4 cup chopped fresh cilantro Juice of 1 lime
4 cups mayonnaise

To prepare the spicy mayo, combine garlic, chipotles, cilantro and lime
juice in a food processor and blend until smooth. Mix with mayonnaise.
Spread 2 tablespoons of spicy mayo on one side of bread slices. Fold
the ham slices and layer unevenly across one of the bread slices. Fan
out the avocado by slicing it, and spread across the ham. Top with
arugula and the second slice of bread.

Makes 1 serving.

Super-Stuffed Monte-Cristo Sandwiches


8 slices center cut or apple wood smoked bacon
4 large eggs, beaten
Warm 1/4 cup half-and-half
1/4 teaspoon grated nutmeg or ground -- eyeball it
1/2 teaspoon coarse ground black pepper -- eyeball it
2 tablespoons butter
8 thick cut sliced whole-grain soft bread, white, or challah
1/2 cup brown mustard
1/2 cup whole berry cranberry sauce
1/2 pound sliced havarti cheese
1 pound sliced ham
1 pound sliced turkey breast
1 1/2 cups medium to dark amber maple syrup

Heat a griddle pan or large skillet over medium high heat. Cook bacon
and remove to paper towels to drain, 5 minutes. Drain off fat.
Reheat griddle over medium heat. Make sandwiches in 2 batches.
Beat eggs with half-and-half, nutmeg and pepper. Add 1 tablespoon
butter to the griddle or pan and melt. Turn 4 slices bread in batter,
and then add to griddle or pan. Turn bread after it browns, 2 to 3
minutes. Top 2 bread slices with mustard, the other 2 with cranberry
sauce. Add 2 slices of cheese and bacon on the cranberry covered
bread. Add ham, then turkey to the mustard covered bread. Use
a spatula to assemble 2 sandwiches and turn and press gently to set
sandwiches in place. Repeat to make 2 more sandwiches. Cut
sandwiches from corner to corner. Heat the syrup in microwave
safe container for 30 seconds. Drizzle syrup over sandwiches at
the table

Number of Servings: 4

Authentic German Bread


1 1/2 ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
4 cups all-purpose flour
8 cups white rye flour
4 cups all-purpose flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water

First, make the sourdough starter. Crumble the yeast into a large
bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar
until dissolved. The water should be just slightly warmer than body
temperature. Gradually whisk in 4 cups of flour, continuing to mix
until all lumps are gone. Cover with a dish towel, and let sit for 24
hours at room temperature.

After 24 hours, stir well, cover, and let stand another 24 hours. It
will be a thin, light-colored sourdough which is then ready to use.

In a large bowl, stir together the rye flour, 4 cups of all-purpose flour,
salt and sugar. Mix in the sourdough starter using a wooden spoon,
then stir in 2 cups of warm water. I transfer the dough to a heavy duty
stand mixer to mix the first couple of minutes, then it can't handle the
heavy dough and I start using my hands by turning the dough out onto
a floured surface. A clean countertop works best. Knead the dough,
adding a few tablespoons of water at a time if it is too stiff. Fold the
dough over, pull it apart, whatever you can do to get it kneaded up
good. Total kneading time should be 15 to 20 minutes to get a smooth
dough. Place the dough in a large bowl, cover, and let rise until
doubled, 1 to 2 hours.

When the dough has risen, scrape it out of the bowl and back onto a
floured surface. Knead for about 5 minutes. This is important to activate
the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and
let rise for about 1 hour, or until your finger leaves an impression when
you poke the bread gently.

Preheat the oven to 425 degrees F (190 degrees C). Bake the bread
for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf.
Don't worry if the crust is dark. The bread will be delicious and so
will the crust. Cool completely before cutting. I always freeze half.

Crock Pot Peach or Apricot Butter

2 (28 oz.) cans peaches/apricots, drained

3 to 4 cups sugar to taste
2 teaspoons cinnamon
1 teaspoon cloves
2 tablespoons lemon juice
Drain and pit fruit.
Puree using blender or food processor.
Pour into the crock pot.
Add remaining ingredients.
Cover; cook on high 8 to 10 hours.
Remove cover during last half of cooking.
Stir occasionally.

Store in refrigerator.
50+ Friends Club Cookbook

Fish Kebabs with Zucchini

Serves 4:

Prep time: 25 minutes
Marinating time: 30 minutes
Grilling time: About 12 minutes
Calories per serving: Approx. 360

4 small zucchini (14 oz. total)
1-1/4 lbs. tuna fillet
Lemon marinade
8 fresh bay leaves
Salt and pepper
4 long skewers
Oil for the grill pans

1. Rinse zucchini, pat dry and cut into 1/2 inch slices. Pat fish fillets
dry and cut into cubes of no more than 1 inch.

2. Stir fish and zucchini into marinade. Cover and marinate in the
refrigerator for 30 minutes. Drain in a colander, being careful to
save the marinade. Alternately thread fish, zucchini and bay leaves
onto the skewers.

3. Grill skewers 10 minutes in greased grill pans, occasionally turning
and brushing with marinade. Then grill 2 minutes directly on the rack
until crispy on all sides. Season with salt and pepper.

Side dishes: White bread, aioli, horseradish cress sauce
Drinks: Dry white wine

Lemon Marinade

For 4 servings:

Stir together 2 tbsp. lemon juice, 1 pinch grated lemon zest, 1 tbsp.
orange juice, 3 tbsp. corn oil and 1/2 tsp. coarsely crushed fennel
seeds (optional)

Goes with: Fish

2 fresh egg yolks
1/2 tsp. mustard
1 cup mild olive oil or sunflower oil
3 cloves garlic squeezed through a press
1/2 tsp. lemon juice
freshly ground pepper

Stir egg yolks, mustard and salt until creamy. Beat in oil, first drop
by drop and then in a thin stream, but not too fast. Season with
garlic, lemon juice and pepper.

Goes with: Fish, vegetables

Horseradish Cress Sauce
Combine 1 bunch watercress, 8 oz. sour cream salt, pepper, 3 tsp.
bottled horseradish and 1/2 tsp. lemon juice

Goes with: Fish

Wednesday, May 25, 2011

Ham Buns


1/2 cup butter, softened
1 small onion, grated
1 tablespoon poppy seed
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1-1/4 cups finely chopped fully cooked ham (about 8 ounces)
1 cup (4 ounces) shredded Swiss cheese
6 to 8 hamburger buns, split or 16 to 20 mini buns

In a large bowl, combine the butter, onion, poppy seed,

Worcestershire sauce and mustard until well blended. Add ham and
cheese; mix well.

Divide evenly among buns. Place in a shallow baking pan and cover
with foil. Bake at 350° for 15 to 20 minutes or until heated through.

Yield: 6-8 main dish or 16-20 appetizer servings.
Recipe source:

Pesto Focaccia Sandwich

Prep: 10 min., Bake: 10 min. Serve with fresh fruit and oven-baked fries.
Makes 6 servings

1 large deli-loaf focaccia or ciabatta bread
1 (3.5-ounce) jar prepared pesto sauce
1/2 pound thinly sliced Black Forest ham
1/2 pound thinly sliced roasted turkey breast
6 provolone cheese slices
1/2 small red onion, thinly sliced

Cut bread in half horizontally using a serrated knife. Spread pesto
evenly over cut sides. Layer ham and next 3 ingredients evenly
over bottom half. Top with remaining bread half. Wrap in aluminum foil.

Bake at 450° for 10 minutes. Cut into 6 wedges.

Claudette Clements, Granite Bay, California, Southern Living, MAY 2005

California Kabobs


8 6-inch wooden skewers
4 ounces pearl white or red onions (about 16), unpeeled
1 14-ounce can artichoke hearts, drained and quartered lengthwise
12 ounces medium-large shrimp, peeled and deveined
12 refrigerated spinach-and-cheese tortellini, cooked,
         drained, and cooled
Lemon Tarragon Vinaigrette (see recipe below)
Radicchio or red Swiss chard leaves (optional)
Freshly shredded Parmesan or Romano cheese (optional)

1. Soak skewers in water for 30 minutes; drain. Pour boiling water over
the onions; let stand for 3 minutes; drain. Trim off root ends and gently
press to slip off skins. Alternately thread onions, artichoke hears, shrimp,
and tortellini onto prepared skewer. Set on oiled vegetable grilling rack,
if desired.

2. Grill for 6 to 8 minutes or until shrimp turn opaque, brushing frequently
with Lemon-Tarragon Vinaigrette and turning once. To serve, place over
radicchio or red Swiss chard leaves and pass Parmesan or Romano
cheese, if desired. Makes 8 servings.

Lemon-Tarragon Vinaigrette: Stir together 2 tablespoons olive oil; 2
teaspoons finely shredded lemon peel; 2 tablespoons lemon juice or
dry vermouth; 1 tablespoon snipped fresh tarragon or 1-1/2 tea
spoons dried tarragon, crushed; 2 cloves garlic, minced; 1/4 tea
spoon crushed red pepper; 1/4 teaspoon salt; and 1/8 teaspoon
pepper. Makes about 1/3 cup.

Cinnamon Honey Butter

1 cup

1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup honey
1 teaspoon ground cinnamon

In a medium bowl, combine butter, confectioners' sugar honey and
cinnamon. Beat until light and fluffy.

German Raisin Bread

Yield: 4 Loaves

2 pk yeast (active dry or -compressed)
1 ts sugar water
8 c flour (about)
1 tb salt
2 tb butter or other shortening
1 c potato; fresh cooked, finely- siev
2 c scalded milk, cooled to -lukewarm
2 eggs, slightly beaten
1 c sugar
4 tb melted butter
1/2 ts cinnamon
2 c raisins
2 c candied cherries; coarse -chop
1 c nuts; fine chop
3/4 c chopped citron
1 whole blanched almonds
1 beaten egg
1 butter

Sprinkle or crumble yeast into measuring cup with the 1 tsp sugar. Add
lukewarm water to make 1/2 cup; stir to dissolve. Sift flour, measure 4
cups, and sift again with salt into a large mixing bowl. Add shortening and
potato. Stir in milk. Add yeast mixture and mix thoroughly. Cover and allow
to rise in a warm place about 2 1/2 hours or until almost doubled. Beat
risen dough slightly. Add eggs, the 1 cup sugar, 4 Tbsp melted butter, and
the 1/2 tsp cinnamon. Sift the remaining flour and gradually add enough
(about 4 cups), stirring, to make a soft dough. Turn out on a lightly
floured board, and knead until smooth. Place in greased bowl, cover, and
allow to rise in a warm place until double, about 1 hour. Punch down;
divide into 4 parts.

On lightly floured board, roll out each part into a rectangle about 9 by 12
inches. Spread each with an equal amount of the 6 tbsp butter, and sprinkle
with an equal amount of the 1/2 cup sugar mixed with the 1 1/2 tsp
cinnamon. Mix together raisins, candied cherries, chopped nuts, and citron.
Divide evenly among the 4 portions of dough; spread over the surface of
each, leaving about a one inch margin on all sides. Roll as you would a
jelly, starting from a 9 inch side (press firmly but gently as you roll to
avoid air spaces). Fold ends under to seal. Place each loaf in a buttered
loaf pan (5 by 9 inch) with a few almonds scattered on the bottom. Dip
additional almonds in beaten egg and press on top of each loaf to make a

Cover loaves, and allow to rise in a warm place until almost double in
bulk, about 1 hour. Bake at 350-F for 45 minutes or until brown. Turn out
onto wire rack, then turn upright; brush generously with butter and let
cool. Wrap airtight; to freeze loaves, seal in foil. Slice to serve.

Tuesday, May 24, 2011

Greens, Eggs and Ham Sandwich

4 slices whole grain bread, cut 1/2-inch thick
2 Tbsp. stone ground mustard
4 oz. thinly sliced capacola or other fully cooked ham
3 to 4 oz. gruyere or Swiss cheese, thinly sliced
1 Tbsp. butter or margarine
4 eggs
1 Tbsp water
1/2 cup arugula or spinach leaves, stems removed

1. Preheat broiler. Place bread slices on a baking sheet. Broil 3 to 4
inches from heat for 1 to 2 minutes per side until toasted. Remove
from oven. Spread mustard on one side of each slice of bread. Top
with ham and cheese. Broil about 2 minutes more or until cheese is

2. Meanwhile, in a large skillet melt butter over medium heat.* Break
eggs into skillet. Sprinkle lightly with salt and pepper. When whites
are set, add water. Cover skillet and cook eggs for 2 to 3 minutes or
until yolks begin to set but are not hard.

3. Place prepared bread slices on dinner plates. Top with a fried egg
and a few leaves of arugula or spinach. Makes 4 sandwiches.

4. *Note: Nonstick cooking spray may be used to coat a large
nonstick skillet. Omit the butter or margarine.

From BHG

Ham and Spinach Focaccia Sandwiches

4 servings (serving size: 1 wedge)

3 tablespoons low-fat mayonnaise
2 tablespoons chopped fresh basil
2 teaspoons sun-dried tomato sprinkles
1/4 teaspoon crushed red pepper
1 (8-inch) round focaccia bread (about 8 ounces)
8 ounces smoked deli ham, thinly sliced
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
1 cup spinach leaves

Combine the first 4 ingredients in a small bowl. Cut bread in half
horizontally. Spread the mayonnaise mixture over the cut sides of
bread. Place ham over bottom half of bread. Top with peppers
and spinach, and cover with top half of bread. Cut the sandwich
crosswise into 4 wedges.

Cajun Butter

2 Tbsp butter

1/4 tsp chili powder (Gebhart's)
1/4 tsp freshly cracked black pepper
1/8 tsp ground red cayenne pepper
1/8 tsp garlic powder
1 tsp cornstarch (or arrowroot)
1/4 cup chicken broth

Stir together butter and spices. Cook 1 minute (med heat). Stir
in cornstarch & chicken broth. Cook until bubbly. Serve warm over
cooked corn on the cob or other vegetables.

Caribbean Chris-Kabobs Recipe

This is a fun recipe my husband and I created for a festive Caribbean

themed party last summer. These skewers are flavorful and

beautiful.—Christina Warren, Cedar Rapids, Iowa

This recipe is:


* 6 Servings

* Prep: 40 min.

* Grill: 10 min.


* 1 pound uncooked large shrimp, peeled and deveined

* 1 teaspoon minced fresh gingerroot

* 2 garlic cloves, minced

* 1/2 teaspoon pepper

* 1 pound sea scallops
* 1 teaspoon paprika
* 1/2 teaspoon cayenne pepper
* 1 cup cubed fresh pineapple
* 1 medium mango, peeled and cubed
* 1 medium pear, peeled and cubed
* 4 tablespoons lime juice, divided
* 1 teaspoon ground allspice
* 12 serrano peppers
* 1/2 teaspoon salt

* In a small bowl, combine the shrimp, ginger, garlic and pepper;
set aside. In another small bowl, combine the scallops, paprika and
cayenne; set aside. Place the pineapple, mango, pear, 2 tablespoons
lime juice and allspice in a small bowl; toss to combine.

* On 12 metal or soaked wooden skewers, alternately thread the
shrimp, scallops, fruits and serrano peppers. Drizzle kabobs with
remaining lime juice; sprinkle with salt.

* Using long-handled tongs, dip a paper towel in cooking oil and
lightly coat the grill rack. Grill kabobs, covered, over medium heat or
broil 4-in. from the heat for 6-8 minutes or until shrimp turn pink and
scallops are firm and opaque, turning occasionally. Yield: 6 servings.

Nutrition Facts: 2 kabobs equals 186 calories, 2 g fat (trace saturated
fat), 137 mg cholesterol, 450 mg sodium, 18 g carbohydrate, 2 g fiber,
26 g protein. Diabetic Exchanges: 4 very lean meat, 1 fruit.

Caribbean "Chris-Kabobs" published in Healthy Cooking June/July 2008

Potato and Cheese Biscuits

1 cup (1-inch) cubed peeled Yukon gold or red potato

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled butter or stick margarine, cut into small pieces
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup plus 1 tablespoon low-fat buttermilk
1/4 cup minced green onions
1 tablespoon cold water
1 large egg white, lightly beaten

Preheat oven to 425F. Cook the potato in boiling water 15 minutes
or until very tender. Drain well; mash potato, and cool.

Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, baking soda, and salt in a bowl;
cut in butter with a pastry blender or 2 knives until the mixture
resembles coarse meal. Add mashed potato, cheese, buttermilk,
and green onions; stir just until moist.

Turn dough out onto a floured surface, and knead lightly 5 times.
Roll dough to a 3/4-inch thickness, and cut with a 3-inch biscuit cutter.

Place on a baking sheet. Combine water and egg white, and brush
over biscuits. Bake at 425F for 20 minutes or until golden. Serves 9.

Monday, May 23, 2011

Brunch Omelet Torte


1 (17.5 ounce) package frozen puff pastry sheets, thawed
1/4 cup butter
6 red potatoes, peeled and sliced 1/8 inch thick
1 onion, thinly sliced into rings
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter, divided
6 eggs
1/4 cup chopped fresh parsley
1 pinch salt
1 pinch black pepper
2 tablespoons water

8 ounces cooked ham, thinly sliced
2 cups shredded Cheddar cheese
1 egg
1 tablespoon water

Preheat oven to 375 degrees F (190 degrees C). On lightly floured
surface, roll each sheet of puff pastry into a 12 inch square. Lay 1
sheet puff pastry into a 10 inch pie plate; set aside.

In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes,
onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook
over medium-high heat, turning occasionally, until potatoes are lightly
browned and crisply tender, about 12 to 15 minutes. Set aside.

In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile,
in a small bowl, stir together all omelet ingredients except remaining
1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into
heated skillet. Cook over medium heat. As omelet mixture sets, lift
slightly with spatula to allow uncooked portion to flow underneath.
Continue cooking until set, about 2 to 3 minutes. Slide omelet onto
cookie sheet. Repeat with remaining butter and omelet mixture.

Layer ingredients into pie plate on top of puff pastry in the following
order: one of the omelets, 4 ounces ham, half of fried the potatoes,
1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd
omelet. Top with remaining sheet of puff pastry. Press together edges
of both sheets of puff pastry to form a rim; trim off excess. Crimp or
flute edges. In small bowl, stir together 1 egg and 1 tablespoon water;
brush over puff pastry.

Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes;
cut into wedges.

Dijon Croque Monsieur

Instead of your usual grilled ham and cheese, try this French-style
sandwich that's enhanced by the zip of whole-grain mustard.

Yield: 4 servings (serving size: 1 sandwich)

1 tablespoon whole-grain Dijon mustard
1 tablespoon fat-free mayonnaise
8 (1-ounce) slices Italian bread
6 ounces thinly sliced ham
1 cup (4 ounces) shredded Gruyère cheese
1/4 teaspoon freshly ground black pepper
1/2 cup egg substitute
1/4 cup fat-free milk
Cooking spray

1. Combine mustard and mayonnaise in a small bowl. Spread 3/4
teaspoon mustard mixture over each of 4 bread slices; layer each
slice with 1 1/2 ounces ham and 1/4 cup cheese. Sprinkle evenly
with pepper. Spread 3/4 teaspoon mayonnaise mixture over each
remaining bread slice; place, mustard side down, on top of sandwiches.

2. Combine egg substitute and fat-free milk in a shallow dish. Dip
both sides of each sandwich into the egg mixture.

3. Heat a large nonstick griddle or skillet over medium heat.
Coat pan with cooking spray. Add sandwiches to pan; cook 3
minutes on each side or until lightly browned and cheese melts.

Elizabeth Karmel, Cooking Light, JANUARY 2010

Baboon Butter

1/2 cup peanut butter

1 lg ripe banana
1/4 tsp cinnamon
1 Tbsp shredded coconut

Handful of raisins or chopped dates
Use a spread of your choice.
Mix well. Great on celery, bread or crackers

Rosemary Biscuits

Source: Emeril Lagasse

1 cup bleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, cold and diced
1 tablespoon minced fresh rosemary leaves
1/2 cup buttermilk

Preheat the oven to 400°F.

Sift the flour, baking powder, baking soda and salt into a mixing
bowl. Cream the butter into the flour using your fingers or a fork until
the mixture resembles coarse crumbs. Add the rosemary. Add the
buttermilk a little at a time and, using your hands, work it in just until
the milk is thoroughly incorporated and the dough holds together.
Add up to an additional 1/4 cup buttermilk, a tablespoon at a time,
if the mixture is too dry. Take care not to overwork the dough, or
the biscuits will be tough, rather than light and airy.

On a lightly floured surface, pat the dough into a circle about 7 inches
in diameter and 1/2 inch thick. Using a 1-inch round cookie cutter,
press out twelve rounds.

Place the biscuits on a large baking sheet and bake until golden on
top and lightly brown on the bottom, 10 to 12 minutes

Makes 12 one-inch biscuits

Tangy Shrimp Kabobs

Healthy Cooking

April/May 2009 issue Page:27

You’d never guess that a pair of these colorful kabobs has only 2 g
of fat total! An easy tomato-based mixture is used as a marinade and
basting sauce to add just the right amount of sweet-sour taste to the
shrimp, pineapple and veggies, says Pat Waymire, of Yellow Springs, Ohio.


METHOD: Grill (gas or charcoal)
TIME: Prep: 25 min. + marinating Grill: 15 min.

1 can (20 ounces) unsweetened pineapple chunks
1 can (8 ounces) tomato sauce
1/2 cup fat-free Italian salad dressing
4-1/2 teaspoons Domino® or C&H® Pure Cane Dark Brown Sugar
1 teaspoon prepared mustard
1-1/2 pounds uncooked large shrimp, peeled and deveined
12 pearl onions
1 large sweet red pepper, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
Hot cooked rice, optional

Drain pineapple, reserving 1/4 cup juice; set aside. In a bowl, combine
the tomato sauce, Italian dressing, brown sugar, mustard and re-
served pineapple juice. Pour 3/4 cup marinade into a large resealable
plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for
3 hours, turning occasionally. Cover and refrigerate remaining mixture
for sauce.

In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for
2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse
in cold water; peel onions. Refrig-
erate vegetables until ready to grill.

In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture
to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until
slightly thickened. Keep warm.

Coat grill rack with cooking spray before starting the grill. Drain
shrimp and discard marinade. On 12 metal or soaked wooden
skewers, alternately thread shrimp and vegetables.

Grill kabobs, covered, over medium heat for 3-5 minutes on each
side or until shrimp turn pink, basting occasionally with remaining
tomato sauce mixture. Drizzle kabobs with warm sauce. Serve
with rice if desired. Yield: 6 servings.

Sunday, May 22, 2011

Gourmet Panini Sandwiches

4 ciabatta rolls

Olive oil
1 16-ounce package Daniele*
        Gourmet Presliced Variety Pack (Hot Calabrese, Hot
Capocollo, Peppered
Genoa Salame)
1 large ball fresh mozzarella
4 ounces roasted peppers
4 basil leaves

Slice ciabatta rolls in half horizontally. Drizzle with olive oil.
Place 4 ounces of assorted sliced meats on each roll.
Slice mozzarella and place 1 or 2 slices on each roll.
Top with roasted peppers and basil.
Eat as is or grill in a panini maker.

Makes 4 servings.

Grilled Eggplant and Sweet Pepper Sandwiches

Prep: 20 minutes

Grill: 7 minutes

2 medium green, red, and/or yellow sweet peppers
1 medium eggplant (about 12 ounces), cut into 12 slices
1 tablespoon olive oil
8 1/2-inch-thick slices French bread
4 ounces soft goat cheese (chevre)
1/4 cup Dijon-style mustard

1. Quarter the sweet peppers lengthwise; remove and discard the
stems, seeds, and membranes.

2. Brush eggplant slices with oil. Grill eggplant slices and sweet
pepper quarters on the rack of an uncovered grill directly over
medium-hot coals for 4 minutes. Turn and grill 3 to 5 minutes more
or until eggplant is tender and sweet peppers are slightly charred.
Remove vegetables from grill; set aside.

3. Spread 1 side of each French bread slice with goat cheese and
mustard. Layer 3 eggplant slices and 2 sweet pepper quarters on
4 of the bread slices. Top with remaining bread slices. Serve warm.
Makes 4 servings.

Avocado Salmon Sandwich

This healthy lunch idea sounds like an offering at a gourmet restaurant.
Instead, bring gourmet flavor into your home with this easy sandwich
recipe. Spice up your lunch routine with this healthy treat.

1 ripe avocado
Juice of 1 lemon
6 hamburger buns, split
2 7 3/4 ounce cans sockeye salmon
6 slices Swiss cheese
Sesame seeds

Preheat broiler to about 475 degrees F.

Peel and slice avocado and sprinkle with part of the lemon juice.

Divide avocado slices evenly over the bottoms of the hamburger buns.
Drain salmon and break into chunks. Divide evenly over avocado
slices, and sprinkle with remaining lemon juice.

Top with second halves of the buns, then with cheese slices. Sprinkle
with sesame seeds.

Broil about 8 inches from heat until cheese melts and the sandwiches
are heated through. Garnish with dill pickles.

Fried Apple Pies

6 to 8 fried pies

2 cups all-purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil

Peel and dice apples. Add sugar and cinnamon. Cook in a saucepan
on low heat. Cook until soft, then mash with fork to form a thick

Sift flour and salt together. Cut in the shortening. Add water and mix
with fork.

Roll out to about 1/8 inch thick on a floured board. Cut with a large
cookie cutter (4 inches in diameter).

In each round, place 1 heaping tablespoon fruit. Moisten edges with
cold water, fold and press edge with a fork.

Heat oil in a large skillet on medium-high heat. Fry pies, a few at a
time, 2 to 3 minutes on each side; cook until golden brown. Drain
on paper towels. Sprinkle with confectioners sugar.

Baking Fruit Pies
There's a fruit pie for every season: strawberry-rhubarb for spring,
cherry in summer, pear in the fall, and apple in winter.

Baking fruit pies is a rather straightforward technique, but a few tips
can help to make your pies come out looking and tasting perfect.

1. Preheat the oven to the temperature the recipe you are following
recommends. Most fruit pies bake at a temperature of between 350
degrees F (175 degrees C) and 450 degrees F (230 degrees C).
Some recipes call for baking the pie in a 450 degree F oven for the
first part of baking, then turning down the the oven to about 350
degrees F. This helps set the shape of the crust in recipes that contain
a lot of fat; it can keep your crust from slouching.

2. To add a richer color to a double-crust or lattice-topped pie,
brush the top crust with milk or lightly beaten egg before baking.

3. Baking a pie with a raw fruit filling will take about an hour.
Always bake pies on a baking sheet to prevent spillovers in the
oven. Berry, apple, and pear pies cook for approximately 45
minutes. When using a pre-cooked filling, pies can bake at a higher
temperature for a shorter period of time, just enough to thoroughly
bake the crust and heat the filling.

To check the doneness of the filling, insert a knife into the center of
the pie. If it meets with little or no resistance, the pie is done. If the
pie is not quite done but the top or edges are becoming too dark,
loosely cover the top of the pie with aluminum foil to shield it from
the heat. A glass pie dish is a great way to ensure the bottom crust
is fully baked; using a baking stone or pizza stone is another trick.
Baking on a stone ensures that the bottom crust on even the juiciest
fruit pie will be done when the top is brown.

See Perfect Pie Crusts for more information.

Perfect Pie Crusts
4. For shine and sparkle, thin a quarter cup of light corn syrup with
very hot water. When the pie is done, brush the thinned syrup over
the top of the crust. You can add granulated sugar or decorative
sugar at this time. Return the pie to the oven for two to three
minutes to let the glaze dry and set. Once the pie is done baking,
carefully remove it from the oven. Let the pie cool to room temper-
ature before slicing to allow the filling to set.

Special Seafood Kabobs

Grilling might become a year-round affair when you taste these

scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This
elegant entrée combines plump shrimp, tender swordfish and scallops
with chunks of veggies and pineapple.

* 2 Servings
* Prep: 25 min. + marinating
* Grill: 10 min.

* 3 tablespoons canola oil
* 2 tablespoons white wine or chicken broth
* 2 tablespoons reduced-sodium soy sauce
* 1-1/2 teaspoons lemon juice
* 1 garlic clove, minced
* 6 ounces swordfish steak, cut into six pieces
* 4 sea scallops
* 4 uncooked jumbo shrimp, peeled and deveined
* 2 bacon strips, halved
* 1 small sweet red pepper, cut into 1-inch pieces
* 1 small green pepper, cut into 1-inch pieces
* 1 small onion, cut into 1-inch pieces
* 1/2 cup cubed fresh pineapple

* In a small bowl, combine the first five ingredients. Pour 1/4 cup
into a large resealable plastic bag; add the swordfish, scallops and
shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover
and refrigerate remaining marinade for basting.
* Coat grill rack with cooking spray before starting the grill.
Drain and discard marinade. Wrap a bacon piece around each scallop.
On four metal or soaked wooden skewers, alternately thread the
scallops, swordfish, shrimp, vegetables and pineapple.
* Grill, covered, over medium heat for 3-5 minutes on each side or
until fish flakes easily with a fork, shrimp turn pink, and scallops are
firm and opaque, basting occasionally with reserved marinade.
Yield: 2 servings.

Nutrition Facts: 2 kabobs equals 382 calories, 20 g fat (3 g saturated
fat), 110 mg cholesterol, 709 mg sodium, 15 g carbohydrate, 3 g fiber,
33 g protein.

Special Seafood Kabobs published in Cooking for 2 Spring 2008, p11

Saturday, May 21, 2011

Garlic Rosemary Lamb Pita

Stuff whole wheat pitas with savory strips of lamb and a cool
cucumber and yogurt tzatziki sauce for a fresh and flavorful meal
from the Mediterranean. Try the recipe with chicken, too.

4 servings (serving size: about 3 ounces lamb, 1 pita, and 2/3 cup sauce)

2 teaspoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon bottled minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound boneless leg of lamb, cut into (3/4-inch) cubes
1 1/2 cups finely chopped seeded cucumber
1 tablespoon fresh lemon juice
1/8 teaspoon black pepper
1 (6-ounce) container plain low-fat yogurt
4 (6-inch) whole wheat pitas

Heat oil in a large nonstick skillet over medium-high heat. Combine
rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and
lamb, tossing to coat. Add lamb mixture to pan; sauté 4 minutes
or until done.

While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon
juice, 1/8 teaspoon pepper, and yogurt. Divide lamb mixture
evenly among each of 4 pitas, and drizzle with sauce.

Tuscan Tuna Sandwiches

Chopped fennel bulb, fresh basil, and capers lend this speedy, no-
cook supper vibrant Italian flair. Toasted bread adds a nice texture,
but it's an optional step. You can serve sandwich with baked potato chips.

4 servings (serving size: 1 sandwich)

1/4 cup finely chopped fennel bulb
1/4 cup prechopped red onion
1/4 cup chopped fresh basil
2 tablespoons drained capers
2 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
1/4 teaspoon black pepper
2 (6-ounce) cans solid white tuna in water, drained
1 (4-ounce) jar chopped roasted red bell peppers, drained
8 (1-ounce) slices sourdough bread, toasted

Combine chopped fennel, red onion, 1/4 cup basil, capers, lemon
juice, olive oil, 1/4 teaspoon black pepper, tuna, and bell peppers
in a bowl, stirring well. Spoon 1/2 cup tuna mixture on each of 4
bread slices. Top each serving with 1 bread slice. Cut each sand-
wich in half diagonally.

Black Pepper Biscuits

courtesy Bobby Flay

Show: Throwdown with Bobby Flay
Episode: Paula Deen

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 tablespoons coarsely ground black pepper
4 tablespoons unsalted butter, melted

Preheat oven to 450 degrees F.
Combine flour, baking powder, baking soda and salt in the bowl of a food
processor. Pulse twice to distribute the ingredients evenly. Scatter the
butter over the top of the flour mixture and pulse 4 or 5 times or until
the mixture resembles coarse meal. Add the buttermilk and pulse until
the mixture just begins to come together.

Scrape the dough onto a lightly floured counter. Pat the dough into a 10
by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to
make 8 biscuits then place them on the prepared baking sheet. Press
together the scraps of dough, and repeat process. Place the biscuits on
2 baking sheets lined with parchment paper; brush the tops with cream
and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes
or until lightly golden brown. Remove from the oven and brush the tops
with melted butter.

Chunky Apple, Chili and Sultana chutney

Makes about 900g

450 g apples, cored and chopped
200 g red onions, chopped
350 ml cider vinegar
200 g brown sugar
15 ml chili flakes (optional)
2 bay leaves
2 cinnamon sticks
100 g sultanas

Place all the ingredients in a large pot and cook over a medium heat
until thick and syrupy, about 35 minutes. Allow to cool completely
before transferring to sterilized airtight containers. The chutney can
be stored in the refrigerator for about a month. Serve with apple
and potato bread with caraway seeds.

Make-Ahead Smoked Salmon Roll-Ups


2 cups cooked short grain or sticky rice, cooled
2 tablespoons toasted sesame seeds
2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon salt
1/4 cup mayonnaise or salad dressing
1/8 teaspoon cayenne pepper
4 10-inch spinach-flavored flour tortillas
2 3-ounce packages thinly sliced, smoked salmon (lox-style)
1 medium avocado, halved, seeded, peeled, and sliced
1/2 of a medium cucumber, halved lengthwise,
    seeded and cut into thin sticks

1. Combine rice and sesame seeds. Combine vinegar, sugar, and
salt; stir to dissolve. Pour vinegar mixture over rice mixture; toss to
coat. Set aside.

2. Stir together mayonnaise and cayenne; spread 1 tablespoon may-
onnaise mixture over 1 tortilla. Spread 1/2 cup of the rice mixture on
half of the tortilla; top with one-fourth each of the salmon, avocado,
and cucumber. Carefully roll tortilla up tightly, starting at the filled side.
Wrap in plastic wrap. Repeat with remaining tortillas, mayonnaise
mixture, rice mixture, salmon, avocado, and cucumber. Chill at least
1, or up to 4 hours, before serving.

3. To serve, trim ends. Cut remaining roll crosswise into 1-inch-
thick slices. If necessary, secure with toothpicks. Arrange on
shredded lettuce, if desired. Makes 28 roll-ups.

Friday, May 20, 2011

Seared Tuna Sandwich with Balsamic Onions


4 servings (serving size: 1 sandwich)

· 2 teaspoons butter
· 2 cups vertically sliced onion
· 1 1/2 tablespoons balsamic vinegar
· 1/4 teaspoon dried thyme
· 1 tablespoon all-purpose flour
· 1/2 teaspoon salt
· 1/4 teaspoon garlic powder
· 1/4 teaspoon black pepper
· 4 (6-ounce) tuna steaks (about1/2 inch thick)
· Cooking spray
· 4 teaspoons Dijon mustard
· 4 (2-ounce) whole wheat hamburger buns
· 4 curly leaf lettuce leaves
· 4 (1/4-inch-thick) slices tomato

Melt butter in a medium skillet over medium-high heat. Add onion;
sauté 5 minutes. Stir in vinegar and thyme; cover and cook 5
minutes, stirring occasionally.

While onion cooks, combine flour, salt, garlic powder, and pepper
in a shallow dish. Dredge fish in flour mixture. Heat a large nonstick
skillet coated with cooking spray over medium-high heat. Add fish;
cook 3 minutes on each side or until desired degree of doneness.

Spread 1 teaspoon mustard over top half of each bun. Layer 1 lettuce
leaf, 1 fish steak, 1 tomato slice, and 1/4 cup onion mixture on
bottom half of each bun. Top with top halves of buns.

Smoked Gouda Tuna Melt

2 6-ounce cans Chicken of the Sea* Solid White Tuna in Water

1 8-ounce package cream cheese, softened
8 ounces smoked Gouda cheese, grated
8 slices favorite bread
4 slices tomato
8 slices crisply cooked bacon
Butter, softened

Open tuna, drain and fl ake; set aside. In a food processor, blend
cream cheese and Gouda.
Stir tuna and cheese mixture together until blended. Divide the tuna
mixture and spread evenly on 4 slices of bread. Top each with 1
tomato slice, 2 bacon slices and second slice of bread.

Lightly butter outside of bread and grill until golden brown on both

Serve with soup or fresh fruit.

Makes 4 servings.

Apple Dumplings & Brandy Sauce

Dumplings Ingredients:

2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter or margarine
2/3 cup sour cream
6 medium tart cooking apples, cored, peeled
1/3 cup granulated sugar
1/3 cup chopped pecans
2 tablespoons butter or margarine, softened

Sauce Ingredients:
1/2 cup firmly packed brown sugar
1/2 cup whipping cream
2 tablespoons butter or margarine
1 tablespoon brandy*
Heat oven to 400°F (205°C).

Combine flour and salt in medium bowl; cut in 1/2 cup butter until
mixture resembles coarse crumbs. Stir in sour cream with fork
until mixture forms a ball.

Roll dough into 19 x 12-inch rectangle on lightly floured surface.
Cut 1-inch strip off 19-inch end; reserve. Cut remaining dough
into 6 (6-inch) squares. Place apple in center of each square.

Combine sugar, pecans and 2 tablespoons butter in small bowl. Fill
center of apple with 1 1/2 tablespoons mixture. Fold dough up
around apple; seal seams well. Place onto greased 15 x 10 x 1-inch
jelly roll pan, seam-side down.

Brush dough with milk; prick dough with fork. Cut leaf designs out
of reserved 1-inch strip of dough. Brush with milk; place on wrapped
apples. Bake for 35 to 45 minutes or until apples are fork tender.
If crust browns too quickly, cover with aluminum foil.

Combine all sauce ingredients in 1 quart saucepan. Cook over
medium heat, stirring occasionally, until mixture comes to a full boil
(3 to 4 minutes). Serve sauce over warm dumplings.

Makes 6 servings (3/4 cup sauce).

*Substitute 1 teaspoon brandy extract.

Cajun Shrimp

From: Better Homes and Gardens

1/2 of a lemon
1/3 cup water
1 small onion, chopped (1/3 cup)
2 tablespoons lemon juice
1 tablespoon cooking oil
2 cloves garlic, minced
1 tablespoon Cajun seasoning
1/4 teaspoon salt
1-1/2 pounds fresh or frozen peeled medium shrimp
    (about 2 pounds in the shell)
1/2 cup chopped green or red sweet pepper
Lettuce leaves

1. Carefully remove peel from the lemon half, being careful not to
include the white portion. Cut the lemon peel into very thin strips.

2. Combine lemon peel, water, onion, lemon juice, cooking oil, garlic,
Cajun seasoning, and salt in a large skillet; heat to boiling. Add
shrimp stirring to coat. Return to boiling. Reduce heat and simmer,
covered, about 4 minutes or until shrimp are opaque, stirring twice.
Stir in green or red pepper. Transfer mixture to a glass bowl.
Cover and marinate in the refrigerator for 4 hours, stirring the
mixture occasionally.

3. At serving time, drain mixture well. Serve in a lettuce-lined bowl
with serving picks. Makes 12 servings.

Mama's Easy Sourdough Biscuits

Categories: Breads

Yield: 1 Servings

4 1/2 c Self-rising flour
2 c Buttermilk
2/3 c Cooking oil
2 pk Yeast
2 tb Sugar
1 ts Soda

Mix all ingredients. Keep tightly covered in refrigerator. Take out as
needed and knead with a little extra flour and bake. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A

From Gemini's MASSIVE MealMaster collection

Thursday, May 19, 2011

Curried Tuna with Walnuts and Raisins on Whole Grain

Autumn 2007

By: Heather Trim
from LCBO Food and Drink

If you're watching your fat, substitute yogurt for mayo, as the
yogurt is a perfect fit with curry.

2 tbsp (25 mL) mayonnaise
½ tsp (2 mL) curry powder
Generous pinches cayenne pepper
198 g can solid light tuna, preferably in oil, drained well
1 tbsp (15 mL) walnut or pecan pieces
1 tbsp (15 mL) raisins
2 tbsp (25 mL) finely diced celery
4 slices whole-grain sandwich bread
Tomato and cucumber slices

1. Place mayo, curry powder and cayenne in a bowl. Stir. Using a
fork, mix in tuna. Chop nuts and raisins, then stir into tuna along
with celery. Taste and add additional cayenne if needed.

2. Place 2 slices of bread on cutting board. Top with tuna, tomato
and cucumber slices then remaining slices bread to make a sandwich.
Slice diagonally.

Serves 2

Paula's Diner Tuna Melts

2 slices your favorite bread (heartier the better)

1/2 cup of your favorite tuna salad (the dryer the salad, the better
     ... in other words, take it easy on the mayo)
1/4 cup shredded cheese (I used pepper jack)
2 slices bacon
1 sliced roma tomato (I sprinkled mine with garlic salt)
1-1/2 slices American Singles (or other sliced processed cheese)

First, slice your tomato and lightly sprinkle with garlic salt if desired.
Prop the plate holding the tomato at a slight angle to drain the juice
away. Next, butter one side of each slice of bread. Take one slice,
butter side down, and layer with a) tuna salad, b) 1/2 the shredded
cheese, c) tomato, d) remaining 1/2 shredded cheese, d) bacon,
and e) American singles.