Swirl Cake (Breakfast Pie Bars)

You can bake these and then freeze the whole batch.  Then for breakfast you just pull out the pan, reheat them in the oven or microwave and serve.  We made these ones with apple pie filling.  They were oh, so yummy!

1 cup butter
1 3/4 cup sugar
4 eggs (one at a time)
1 tsp vanilla
1 1/2 tsp baking powder
3 cups flour
1 large can of pie filling (any flavor)

Mix above ingredients.  Spread 2/3s of the batter on a greased and floured cookie sheet.  Spread with pie filling and dot with remaining batter.  Bake at 350 degrees, for 45 minutes.  (If you want, you can drizzle with a powdered sugar glaze; however, they are definitely sweet enough without; especially for breakfast.)

Almond Cranberry Granola Bars

These are a seriously delicious breakfast on the go.  I keep them wrapped in saran in the freezer and pull one out in the morning to warm up a little before eating.  Mmmm.

3 cups oats
1 (14 oz) can sweetened condensed Milk
2 Tbsp butter, melted
1 cup sliced almonds
1/2 cup cranberries, dried
1 cup flaked coconut
1 cup mini semisweet chocolate chips

Grease 13x9 inch pan.  Mix together oats, milk, butter, almonds, cranberries, coconut, and chocolate chips.  Mix with your hands until well blended.  Press into pan.  Bake 20-25 minutes, until lightly browned around edges.  Let cool 5 minutes, cut into squares, and then let cool completely.

BYU Brownies and More!

The following was copied from the BYU Today monthly e-newsletter for BYU Alumni:

The most commonly requested recipe at BYU among its alumni is for its mint brownies. BYU Alumni is providing it, along with three other university favorites.

Bon Appetit!

Note: Many ingredients are listed in ounces. A cup contains eight ounces.

BYU Brownies
1 cup butter or margarine
½ cup cocoa
4 eggs
2 cups sugar
2 cups cake flour
½ tablespoon baking powder
½ teaspoon salt
¼ teaspoon vanilla
1 cup chopped walnuts (optional)

Directions: Melt butter. Add cocoa and mix well. Add remaining ingredients and mix well.
Pour batter into a greased 9X13 baking pan and bake at 350 degrees for 25 minutes.
Let cool then ice with mint icing. Place into freezer for 5-10 minutes to stiffen the icing.
Remove from freezer and carefully smooth on a layer of chocolate icing.

Mint Icing
12 oz. powdered sugar
2 ½ oz. Crisco shortening
Dash of salt
2 oz. cold water
½ tsp. mint extract
1-2 drops green food coloring

Directions: Combine all ingredients except shortening. Mix until smooth. Add shortening and mix 10 more minutes until smooth and fluffy.

Chocolate Icing
12 oz. powdered sugar
1.5 oz. hot water
1.5 oz butter or margarine
1.5 oz. melted chocolate chips
1 tablespoon corn syrup
¼ teaspoon vanilla

Directions: Mix the hot water, margarine, and powdered sugar until smooth and margarine is fully melted. Add the fudge base, corn syrup, and vanilla. Mix until smooth.

Chocolate Road Bars
11 oz. butter
3.5 oz. cocoa paste
3 ½ cups granulated sugar
6 eggs
¼ teaspoon salt
2 cups all purpose flour
1 cup semi sweet chocolate chips
3 cups chopped walnuts
5 oz. miniature marshmallows

Directions: melt butter and stir in the cocoa paste. Whip eggs, sugar, vanilla, and salt until very light and fluffy and fold in the cocoa past mixture. Fold in the flour by hand until texture is smooth and consistent. Pour into greased half sheet pan. Sprinkle walnut pieces, mini marshmallows, and chocolate chips over the batter evenly. Bake at 300 degrees for 20 minutes, they turn up the heat to 350 degrees for another 20 to 25 minutes.

Cherry Chews
1.5 lbs. granulated sugar
½ teaspoon salt
12 oz. egg whites
½ teaspoon vanilla
14 oz. cake flour
8 oz. shortening
4 oz. butter or margarine
1 ¼ cups chopped walnuts
6 oz. red glazed cherries (can substitute drained maraschino cherries patted dry)

Directions: Melt the shortening and margarine; set aside for later. Beat sugar, salt, egg whites, and vanilla until light and fluffy. Add the shortening and margarine and mix until smooth. Add the flour and mix until just incorporated. Add the cherries and nuts to the mix, mixing just until combined. Pour into greased half sheet pan. Bake at 350 degrees for 25 minutes.

Pumpkin Crumble
2.5 lbs. white cake mix
12 oz butter or margarine
2 cups chopped walnuts
3 lbs canned pumpkin
5 eggs
3 cups granulated sugar
2 tablespoons pumpkin pie spice
15 oz. evaporated milk

Directions: mix the cake mix and the margarine until crumbly. Be very careful not to over mix.
Divide the crumb mixture in half. Press one half into the bottom of a greased 2 inch buffet pan.
Add the chopped walnuts to the remaining half and set it aside for later. Mix the pumpkin with the eggs, sugar, spice, and evaporated milk. Pour the pumpkin mixture over the flattened crumb mixture in the pan. Sprinkle the remaining crumb/ nut mixture over the top. Bake at 350 degrees for about 1 hour or until the pumpkin mixture is firm.

Chocolate Chip Cookies

1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 eggs
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3-4 cups flour
12 oz bag chocolate chips

Cream sugars and butter. Add eggs and vanilla. Stir in all dry ingredients. Add chocolate chips. Drop by spoonfuls onto ungreased baking sheet. Bake at 375 degrees F for 8-10 minutes. Makes about 5 dozen cookies.

Sugar Cookie Frosting

4 cups confectioners sugar

1/2 cup shortening
5 Tbsp milk
1 tsp vanilla
food coloring

In a large bowl, cream together sugar and shortening until smooth. Gradually add milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Decorated Sugar Cookies

3 3/4 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Butter, softened
1 1/2 cups White Sugar
2 Eggs
2 teaspoons Vanilla Extract

Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at at time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough and chill for 2 hours.

Preheat oven to 400 degrees F. Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out desired shapes using cookie cutters.

Bake 6-8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.  Makes about 3 dozen cookies.

Frost using your favorite frosting (here's mine). To decorate like the ones in the picture, use this Royal Icing recipe. For tips and other directions on how to use the frosting, check out Sweetopia. That is where I learned all I know about frosting cookies with Royal Icing.

Royal Icing

3/4 cup warm water
5 Tablespoons Meringue Powder
1 teaspoon Cream of Tatar
9 cups Powdered Sugar
1 teaspoon Clear Vanilla
food coloring

In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened...about 30 seconds.
Add the cream of tartar and mix for 30 seconds more.
Pour in all the powdered sugar at once and place the bowl on the mixer.
Using the paddle attachment on the LOWEST spped, mix slowly for a full 10 minutes. Icing will get thinck and creamy.
Cover the bowl with a dampened tea-towel to prevent crusting and drying.
Tint with food colorings. Thin the icing with small amounts of warm water to reach the desired consistency.
Frosts about 10 dozen cookies. You can store the icing in plastic tubs for up to two weeks.

For tips and other directions on how to use the frosting, check out Sweetopia. That is where I learned all I know about frosting cookies with Royal Icing.

Asparagus Soup

Submitted by Mom

2 medium potatoes

1 small onion

Chicken stock

1/3 stick butter

2 rounded Tbsp flour

2 cups half and half (or milk)

Big bunch of asparagus

1/4 tsp Italian seasoning

hot sauce or red pepper flakes (opt.)

Peel and dice potatoes and onion.  Put in a medium sauce pan, and cover with chicken stock.  Cook until potatoes are just barely tender.  Remove the potatoes and onions from the stock with a slotted spoon, saving the stock to cook the asparagus.

While the potatoes are cooking, make a white sauce.  Melt butter in a frying pan and add flour.  Stir until well mixed and remove from heat.  Add milk and whisk until butter and flour are dissolved.  (He used half and half instead of milk)  Return to heat and cook on medium until it boils, stirring constantly until it has thickened.  Turn the heat down to a low simmer and cover to prevent a skim from forming.  Add the potatoes and onions and continue simmering.

Prepare asparagus by washing and snapping off the ends.  Discard ends.  Cut the asparagus into 2 inch lengths, setting aside the tips.  Cook the asparagus (except the tips) in the potato water/stock sprinkling Italian Seasoning over the top.  Cook until the asparagus is well done.  Cool.  Pour asparagus and stock into a blender and puree until smooth.

Transfer the white sauce, potatoes and onions into a large pot and add the pureed asparagus.  Rinse the blender with a little water and add to the soup.  Let simmer covered, until ready to serve.  Just before serving, cover the tips with water in a small sauce pan and bring to a boil.  Cook 1 to 2 minutes longer and pour the tips and water into the soup.  Stir and serve. (Serves 4)

If you like it spicy, try adding a little hot sauce or red pepper flakes along with the Italian seasoning.

Enjoy!  

Barbecue Beans

1/2 lb ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 celery ribs, chopped
1/2 cup packed brown sugar
1/2 cup ketchup
1/2 tsp ground ginger
Dash ground cloves
2 cans (31 oz each) pork and beans

In a large skillet, brown beef with onion, green pepper, and celery until meat is browned and vegetables are tender.  Drain fat.  Stir in brown sugar, ketchup, ginger and cloves.  Add beans and mix well.  Spoon into a 2 1/2 qt. casserole.  Bake, uncovered, at 350 degrees for 1 to 1 1/2 hours or until beans are as thick as desired.

Stuffed Squash for Two

1 medium acorn squash
1 Tbsp butter, melted
2 Tbsp brown sugar
3/4 tsp salt, divided
1/8 tsp pepper
1/2 lb ground beef
3 Tbsp chopped celery
3 Tbsp chopped onion
2 Tbsp all purpose flour
1/2 tsp rubbed sage
3/4 cup milk
1 cup salad croutons
1/4 cup shredded cheddar cheese

Cut squash in half; discard seeds. Place squash cut side down in an 11x8 baking pan; add 1/2" of hot water.  Bake, uncovered, at 350 degrees for 30 minutes.  Drain water from pan; turn squash cut side up.  Brush with butter; sprinkle with brown sugar, 1/4 tsp salt and pepper.  Bake 30-40 minutes longer or until squash is tender.

Meanwhile, in a skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain.  Stir in flour, sage and remaining salt.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in croutons.  Spoon into squash halves.  Bake, uncovered, for 25 minutes.  Sprinkle with cheese.  Bake 5 minutes longer or until cheese is melted.

Stuffed Grilled Zucchini

4 medium zucchini
5 tsp olive oil, divided
2 Tbsp finely chopped red onion
1/4 tsp minced garlic
1/2 cup dry bread crumbs
1/2 cup shredded mozzarella cheese
1 Tbsp minced fresh mint
1/2 tsp salt
3 Tbsp grated Parmesan cheese

Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4" shells.  Brush with 2 tsp oil; set aside.  Chop pulp.  In a large skillet, saute pulp and onion in remaining oil.  Add garlic; cook 1 minutes longer.  Add bread crumbs; cook and stir for 2 minutes or until golden brown.

Remove from the heat.  Stir in the mozzarella cheese, mint and salt.  Spoon into zucchini shells.  Sprinkle with Parmesan cheese.  Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender.

Green Bean Casserole

2 cans (10.75 oz each) condensed cream of mushroom soup, undiluted
1 cup milk
2 tsp soy sauce
1/8 tsp pepper
2 pkgs (16 oz each) frozen whole or cut green beans, cooked and drained
1 can (6 oz) french-fried onion, divided

In a bowl, combine soup, milk, soy sauce, and pepper.  Gently stir in beans.  Spoon half of the mixture into a 8x12 baking dish.  Sprinkle with half of the onions.  Spoon remaining bean mixture over the top.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through.  Sprinkle with remaining onion.  Return to the oven for 5 minutes or until the onions are brown and crispy.

Tasty Beets

2 cans (13.25 oz each) sliced beets, drained
1 can (16 oz) whole berry cranberry sauce
1/4 cup orange juice concentrate

In a large saucepan, combine the beets, cranberry sauce and orange juice concentrate.  Cook and stir over low heat until heated through.  Serve with a slotted spoon.

Ribboned Vegetables

2 medium carrots
2 small zucchini
2 small yellow summer squash
1 Tbsp butter
2 tsp lemon juice
1 tsp prepared horseradish
1/2 tsp salt
1/8 tsp pepper

With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each vegetable.  Melt butter and saute vegetables until tender.  Add the rest of the ingredients and toss to coat. 

Potato Gnocchi

4 medium potatoes, peeled and quartered
1 egg, lightly beaten
1 1/2 tsp salt, divided
1 3/4 to 2 cups all-purpose flour
3 quarts water
Spaghetti sauce, warmed

Place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain and mash.

Place 2 cups mashed potatoes in a large mixing bowl (save any remaining mashed potatoes for another use).  Stir in egg and 1 tsp salt.  Gradually beat in flour until blended (dough will be firm and elastic).

Turn onto a lightly floured surface; knead 15 times.  Roll into 1/2" wide ropes.  Cut ropes into 1" pieces.  Press down with a lightly floured fork.

In a Dutch oven, bring water and remaining salt to a boil.  Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi flout to the top and are cooked through.  Remove with a slotted spoon.  Serve immediately with spaghetti sauce.

Fire-Roasted Ziti with Sausage

1 pkg (8 oz) ziti or small tube pasta
1 can (28 oz) Italian diced tomatoes, undrained
1 jar (26 oz) fire-roasted tomato and garlic spaghetti sauce
1 package (16 oz) smoked sausage, sliced
2 cups (8 oz) shredded mozzarella cheese, divided
1 cup (8 oz) small-curd cottage cheese

In a large saucepan or Dutch oven, cook pasta according to package directions; drain and return to the pan.  Stir in the tomatoes, spaghetti sauce and sausage; heat through.  Stir in 1 cup mozzarella and cottage cheese.  Top with remaining mozzarella cheese.  Cover and heat over medium heat for 2-5 minutes or until mozzarella is melted.

Tortellini Bake

2 pkgs (9 oz each) refrigerated cheese tortellini
2 small zucchini, diced
2 small yellow squash, diced
1 medium onion, diced
2 medium sweet red peppers, diced
2 tsp dried basil
1 tsp salt
1 tsp pepper
2 Tbsp olive or vegetable oil
2 cups (8 oz) shredded mozzarella cheese
2 cups half-and-half cream

Cook tortellini according to package directions.  Meanwhile, in a skillet, saute zucchini, squash, onion, red pepper and seasonings in oil until vegetables are crisp-tender.  Drain tortellini and rinse under hot water.  Combine the tortellini, vegetable mixture, mozzarella and cream.  Transfer to a greased 3 qt. baking dish.  Bake, uncovered, at 375 degrees for 30 minutes or until heated through.

Red River Beef Stroganoff

2 lbs sirloin steak, cut into thin strips
1/4 cup all-purpose flour
1/2 cup butter or margarine, divided
2 large onion, chopped
1 can (10.5 oz) beef broth
1 tsp dried basil
Salt and pepper to taste
1 jar (4.5 oz) sliced mushrooms, drained
1 Tbsp Worcestershire sauce
1 cup (8 oz) sour cream
Cooked rice or noodles

Dredge meat in flour.  In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender.  Remove and set aside.  Melt remaining butter and brown meat on all sides.  Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions.  Cook until mixture thickens, about 5 minutes.  Just before serving, stir in sour cream.  Heat through, but do not boil.  Serve over rice or noodles.

Antipasto Salad

2 pkgs (1 lb each) spiral pasta
4 cups chopped green peppers
4 cups chopped seeded tomatoes
2 cans (15 oz each) garbanzo beans, rinsed and drained
3 cups chopped onions
1 lb thinly sliced Genoa salami, julienned
1 lb sliced pepperoni, julienned
1/2 lb provolone cheese, cubed
1 cup pitted ripe olives, halved
1 1/2 cups olive oil
1 cup red wine vinegar
1/2 cup sugar
2 Tbsp dried oregano
2 tsp salt
1 tsp pepper

Cook pasta according to package directions.  Drain and rinse in cold water.  In large bowls, combine the pasta, green peppers, tomatoes, beans, onions, salami, pepperoni, cheese, and olives.

In a bowl, whisk the oil, vinegar, sugar, oregano, salt, and pepper.  Pour over pasta salad and toss to coat.  Cover and refrigerate for 4 hours or overnight.

Asian Noodle Salad

1 lb thick spaghetti
1/2 cup soy sauce
1/3 cup rice vinegar
1 cup creamy peanut butter
2 Tbsp honey
A few shakes of hot sauce
1/2 cup cashews
Snow peas
Sliced carrots

Combine wet ingredients including peanut butter into a sauce.  Make noodles as directed and toss in fresh ingredients.  Mix all with sauce.

Overnight Lasagna

1 1/2 lbs lean ground beef
1 can (12 oz) tomato paste
3 cups water
2 pkgs (1 1/2 oz each) spaghetti sauce mix
1 can diced tomatoes
1 Tbsp sugar
4 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
2 eggs, beaten
1 carton (16 oz) dry cottage cheese
2 cups (8oz) shredded cheddar cheese, divided
1 pkg (16 oz) lasagna noodles, uncooked

In a large saucepan, brown ground beef; drain.  Add tomato paste, water, spaghetti sauce mix, tomatoes, sugar, parsley, salt, garlic powder, and pepper.  Simmer, partially covered, for 20 minutes.  Stir occasionally.  In a bowl, combine eggs with cottage cheese, half of the cheddar cheese, and half of the mozzarella.  Set aside. 

Spoon one-fourth of the meat sauce into a 9x13 baking pan.  Place a layer of uncooked noodles over sauce.  Top with one-fourth of meat sauce and press down.  Spoon half of the cottage cheese mixture over all.  Repeat layers with noodles, meat mix, and cheese mix.  Finish with a last layer of noodles and remaining meat sauce.  (Don't worry if there are leftover noodles; don't try to force them in.)  Cover and refrigerate overnight (or freeze at this point for an easy freezer meal.)

Bake, covered, at 350 degrees for 1 hour (1 1/2 hours if frozen).  Uncover; sprinkle with remaining cheddar and mozzarella cheeses.  Bake and additional 15 minutes.  Let stand 10 minutes before cutting.

Chocolate-Zucchini Snack Cake

When she saw me grate up the zucchini to put into this cake, my daughter immediately condemned the dessert as, "Bleh!."  She changed her tune after trying a piece.  This cake was moist, chocolaty, and absolutely delicious!!!  It makes you feel good that it's fairly healthy too.

1 3/4 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1/2 cup sugar
1/2 cup low-fat vanilla yogurt
1/3 cup canola oil
1 tsp vanilla extract
1 1/2 cups shredded zucchini
3 cups semisweet chocolate chips, divided

Preheat oven to 350 degrees.  Coat an 8x11 baking pan with cooking spray.

Combine flour, baking powder, baking soda, and salt in a large bowl.

Whisk the eggs, sugar, yogurt, oil, and vanilla extract in a medium bowl.  Whisk in the zucchini and 1 1/2 cups of the chips.  Stir into the flour mixture just until blended.  Spread into the prepared pan and bake for 30 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean.

Remove from the oven and sprinkle the remaining 1 1/2 cups chips over the cake.  Spread with a small spatula as they melt to form an icing, placing back into the warm oven, if needed, for about 1 minute. 

Note:  When the cake completely cools, the "frosting" will harden, so you might want to precut all the pieces while the icing is still soft.

Mediterranean Pizza Wrap

1 whole wheat wrap (10" diameter) (We used tortillas just fine.)
2 Tbsp hummus (store bought or recipe posted under Sauces)
1 plum tomato, seeded and chopped
1/4 cucumber, peeled and chopped
1 Tbsp chopped red onion
1 Tbsp crumbled feta cheese
1 Tbsp tapenade (store bought or recipe posted under Sauces)

Place the wrap on a work surface.  Spread the hummus in a line across the center of the wrap, leaving a 1 1/2" border at each end.  Top the hummus with the tomato, cucumber, onion, cheese, and tapenade.

Fold the right and left sides of the wrap so that they cover the very edges of the filling, then fold the bottom over and roll up burrito-style.

Hummus

1 can (15.5-19 oz) garbanzo beans, rinsed and drained
1/2 cup tahini
4 cloves garlic
1/4 cup freshly squeezed lemon juice
1/4-1/2 cup water
1/4 tsp salt

Place the beans, tahini, garlic, lemon juice, 1/4 cup of the water, and salt in a blender.  Process until smooth.  Add more water, if needed, until the hummus reaches the desired consistency.

Tapenade

Alex hates olives, but he loved this tapenade (olive spread) on his Mediterranean Pizza Wrap (recipe will be posted).  Serve it on the wraps, or use as a Sandwich spread, or as a pasta sauce (lightly, like a pesto sauce.)  Anyway you serve it, it tastes great! 

Tapenade
2 cups Nicoise olives, pitted (I couldn't find these so I used 1 cup black and 1 cup green olives.  Tasted great)
2 tsp capers, rinsed and drained
3 cloves garlic
2 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1/4 tsp freshly ground black pepper

Combine the olives, capers, and garlic in a blender.  Pulse until coarsely chopped.  Combine the oil and lemon juice in a measuring cup.  With the machine running, add the oil mixture through the feed tube to blend into a rough paste.  Add the pepper and pulse to combine.

Transfer to an airtight container.  Refrigerate for up to 2 weeks.

Spumoni Cake

This may look a little sloppy, but it was GREAT!  With the 4 different frosting flavors mingling with the moist chocolate cake (although it was less fluffy than a box cake); I think this is now Alex's favorite cake.

Spumoni Cake
Rainbow Frosting, below
3 3/4 cups All-Purpose Cake Mix (recipe posted under Mixes)
1/4 cup brown sugar, packed
3/4 cup cocoa powder
1/4 tsp baking soda
1/2 cups buttermilk (3/4 cup buttermilk if egg powder in mix)
1 cup water
3 eggs (only 1 egg if egg powder in mix)
1 tsp vanilla extract
1/4 cup butter or margarine, melted

Prepare frosting, set aside. Preheat oven to 350F. Grease and flour 2 8-9-inch round pans.

Combine Mix, brown sugar, cocoa powder, and soda. Mix well. Add buttermilk, eggs, vanilla, and butter. Beat on high 3-4 mins. Pour into pans. Bake 25-35 mins, until toothpick comes out clean.

Cool 10 mins. When cool, cut each layer horizontally in half. Frost each layer with a different color. Stack layers. Do not frost sides.

Rainbow Frosting
1 cup milk
2 Tbsp flour
Pinch salt
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup sugar
2-3 drops each green, yellow, and red food coloring
1/4 tsp each almond, lemon, and peppermint extracts
3 Tbsp cocoa powder
1/4 tsp vanilla extract

In saucepan, combine milk, flour, and salt. Stirring constantly, cook 5-7 mins, until thickened. Cool. Combine butter, shortening, and sugar in a bowl. Beat well. Add to cooled milk mix, beating constantly. Beat 7 mins. until smooth.

Divide among 4 bowls. In first, add green and almond. In second, add yellow and lemon. In third, add red and peppermint. In fourth, add cocoa powder and vanilla.

All-Purpose Cake Mix (From Make-A-Mix-Cookery)

10 cups all-purpose flour
6 1/4 cups sugar
1 cup cornstarch
5 Tbsp baking powder
1 Tbsp salt
(1 1/4 cups whole egg powder, opt.)
5/8 cups dry milk
2 1/2 cups shortening

In a large sifter, combine flour, sugar, cornstarch, baking powder, and salt (and egg powder).  Sift into a large bowl.  Use a pastry blender to cut in shortening until mixture resembles cornmeal in texture.  Store in an airtight container.  Label and use within 10-12 weeks.

Cheesy Fish Fillets with Spinach

2 Tbsp butter or margarine
2 Tbsp all-purpose flour
1 tsp instant chicken bouillon granules
Dash ground nutmeg
Dash cayenne pepper
Dash whitepepper
1cup milk
2/3 cup shredded Swiss or cheddar cheese
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 Tbsp lemon juice
1 lb fish fillets, cut into serving-size pieces
1/2 tsp salt
2 Tbsp grated Parmesan cheese
Paprika

Melt butter in a saucepan over low heat.  Stir int he flour, bouillon, nutmeg, cayenne and white pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly.  Stir in milk; bring to a boil and cook, stirring constantly, for 1 minutes  Add cheese; cook and stir just until it melts.  Remove from the heat and set aside.

Place spinach in an ungreased 9x13 or 8x8 baking dish.  Sprinkle with lemon juice.  Arrange fish over spinach; sprinkle with salt.  Spread sauce on top.  Bake, uncovered, at 350 degrees until fish flakes easily with a fork, about 20 minutes.  Sprinkle with Parmesan cheese and paprika; return to the oven for 5 minutes.

Onion-Smothered Chicken

1 (3 lbs) chicken
3-4 large onions
3-4 unpeeled new potatoes, scrubbed
1/4 cup olive oil
1 cup cooking sherry
3-4 bay leaves
3/4 Tbsp grated gingerroot
1 tsp dried oregano
1/4 tsp black pepper
1/8 tsp dried thyme
1/8 tsp dried rosemary

Cut the chicken into quarters and trim excess fat.  Slice onions and cut new potatoes into quarters.

Heat olive oil in a large skillet over medium heat until hot.  Add the chicken.  Cook, turning frequently, until browned on all sides; drain.

Increase the heat to high.  Add onions, new potatoes, sherry, bay leaves, gingerroot, oregano, black pepper, thyme and rosemary and mix well.  Cook, stirring continually, for 1 minute.  Reduce the heat to low. 

Simmer, turning mixture occasionally, until an instant-read thermometer inserted in the center of each chicken quarter and not touching bone registers 180 degrees, about 45 minutes.  Discard bay leaves.

Spoon chicken and vegetables onto a heated serving platter with a slotted spoon.  Serve with steamed green beans, if desired.

Hearty Chicken Stroganoff

8 oz wide egg noodles
6 Tbsp all-purpose flour, divided
1 tsp salt
1/2 tsp black pepper
1 1/4 to 1 1/2 lbs chicken tenderloins
4 Tbsp butter, divided
6 medium mushrooms, cut into quarters
1 cup chopped onion
1/2 tsp dry mustard
2 cups chicken broth
1 cup sour cream
1 tsp ketchup

Cook the noodles using the package directions; drain well.  Cover to keep warm.

Mix 3 Tbsp flour with the salt and pepper in a large bowl and mix well.  Add the chicken and toss to coat.

Heat 2 Tbsp butter in a large skillet over medium heat until melted.  Cook chicken in the butter, stirring frequently, until browned, about 6-8 minutes.  Stir in mushrooms and onion.  Cook, stirring frequently, for 4 minutes.  Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet.

Add remaining flour and butter and the dry mustard to reserved pan juices and mix well.  Gradually stir in broth.  Cook, stirring frequently, for 3 minutes.  Stir in sour cream and ketchup.

Return chicken and vegetables to the skillet.  Cook, stirring frequently, until heated through; do not boil.  Place noodles on a heated serving platter.  Spoon chicken mixture over the noodles.

Sunshine Chicken

2-3 tsp curry powder
1 1/4 tsp salt, divided
1/4 tsp pepper
6 chicken breast haves, boned and skinned
1 1/2 cups orange juice
1 cup uncooked long-grain rice
3/4 cup water
1 Tbsp brown sugar
1 tsp dry mustard
Chopped fresh parsley

Combine curry powder, 1/2 tsp salt and the pepper; rub over both sides of the chicken.  In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt.  Mix well.  Top rice mixture with chicken pieces; bring to a boil.  Cover and simmer 20-25 minutes.  Remove from the heat and let stand, covered, until all liquid has absorbed, about 5 minutes.  Sprinkle with parsley.

Mom's Chicken Salad (the one with stuffing)

Toss together:
2 cups chopped celery
2 cups diced cooked chicken
1 small onion, chopped
1 cup frozen peas, uncooked
1 small can water chestnuts, chopped
1 cup miracle whip salad dressing
Salt & lemon pepper to taste

Top with:
1 cup shredded cheddar cheese
1/2 cup seasoned stuffing mix (stove top one step)
sliced olives (opt.)

Chill for 1 hour before serving

OR

For Hot Chicken Salad:
Spread main mixture in 9x13 pan.  Top with cheese and stuffing mix and bake in 350 degree oven for 15 minutes or until cheese is melted.

Chicken with Lemon Sauce

2 boneless, skinless chicken breasts
5 Tbsp flour
1/4 cup grated Parmesan cheese
3/4 tsp salt
1/2 tsp pepper
2 eggs
2 Tbsp butter
1 Tbsp olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 Tbsp lemon juice
1 Tbsp minced fresh parsley

Flatten chicken to 1/4" thickness.  In a shallow bowl, combine 4 Tbsp flour, cheese, 1/2 tsp salt, and 1/4 tsp pepper.  In another bowl, beat eggs.  Dip chicken into eggs and coat with flour mixture.

In a large skillet, cook chicken in 1 Tbsp butter & oil over medium heat for 3-5 minutes on each side until juices run clear.  Remove and keep warm.  In a small bowl, mix remaining flour, salt, pepper, and broth.  Add apple juice to skillet & loosen cooked bits from the bottom.  Stir in broth mixture.  Boil 1-2 minutes until thickened.  Add lemon juice and cook 1 minute.  Add parsley and butter.

Serve sauce over chicken.

German Pizza

1 lb ground beef
1/2 medium onion, chopped
1/2 green pepper, diced
1 1/2 tsp salt, divided
1/2 tsp pepper
2 Tbsp butter or margarine
6 medium potatoes (about 2 1/4 lbs), peeled and finely shredded
3 eggs, beaten
1/3 cup milk
2 cups (8 oz) shredded cheddar or mozzarella cheese

In a 12" stove-top or electric skillet over medium heat, brown beef with onion, green pepper, 1/2 tsp salt and pepper.  Remove meat mixture from skillet and drain fat.  Reduce heat to low.  Melt butter; spread potatoes over butter and sprinkle with remaining salt.  Top with beef mixture.  Combine eggs and milk; pour over all.  Cook, covered, until potatoes are tender, about 30 minutes.  Top with cheese; cover and heat until cheese is melted, about 5 minutes.  Cut into wedges or squares to serve.

Hawaiian Haystacks

1 can cream of chicken soup
1 cup chicken broth
2 cups cooked chicken
4 cups hot cooked rice
1 can chow-mein noodles
3 medium tomatoes, diced
1 cup chopped celery
1/2 cup coconut
1/2 cup chopped green bell pepper
1 1/2 cups pineapple chunks
1 (2 oz) jar pimiento, drained and diced
1 cup shredded cheddar cheese
1/2 cup slivered almonds
1/2 cup raisins or craisins
bunch of green onions, chopped

Add chicken broth to cream of chicken soup and heat through until hot.  Serve all other ingredients in separate bowls and allow everyone to create their own haystacks.

Blackened Chicken

1 Tbsp paprika
4 tsp sugar, divided
1 1/2 tsp salt, divided
1 tsp garlic powder
1 tsp dried thyme
1 tsp lemon-pepper seasoning
1 tsp cayenne pepper
1 1/2 to 2 tsp pepper, divided
4 boneless skinless chicken breast halves
1 1/3 cups mayonnaise
2 Tbsp water
2 Tbsp cider vinegar

In a small bowl, combine paprika, 1 tsp sugar, 1 tsp salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 tsp pepper; sprinkle over both sides of chicken (Note: spices are potent!  Don't over coat.).  Set aside.  In another bowl, combine mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and chill 1 cup for serving.  Save remaining sauce for basting.

Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with remaining sauce.  Serve with reserved sauce.

Curried Honey Chicken

1/4 cup butter, melted
1/4 cup orange juice
1/2 cup honey
2 Tbsp lemon juice
3 Tbsp Dijon mustard
1-2 tsp curry powder
1 tsp salt
6 boneless chicken breast halves (6 oz each)
1 tsp cornstarch
1/3 cup cold water

In a large bowl, combine the first seven ingredients; set aside 1/3 cup for basting.  Dip chicken in remaining butter mixture; place in a well-greased 9x13 baking dish.  Bake, uncovered, at 350 degrees for 1 hour, basting occasionally with reserved butter mixture.

Remove chicken and keep warm.  In a small saucepan, combine cornstarch and water until smooth.  Stir in the pan drippings.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Drizzle over chicken.

Cajun Chicken Sandwiches

6 boneless skinless chicken breast halves (4 oz each)
1 Tbsp olive oil
1/2 tsp celery salt
1/2 tsp garlic salt
1/2 tsp lemon-pepper seasoning
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp pepper
6 kaiser rolls, split and toasted
12 slices tomato
6 lettuce leaves

Flatten chicken to 1/2" thickness.  Brush both sides with oil.  Combine the seasonings and rub over both sides of chicken.  Arrange in a 9x13 baking dish.  Cover and refrigerate for at least 2 hours or overnight. 

Coat grill rack with nonstick cooking spray before starting the grill.  Grill, covered, over medium heat for 3-5 minutes on each side or until chicken juices run clear.  Serve on rolls with tomato and lettuce.

Chicken Parmigiana

1 small onion, chopped
4 garlic cloves, minced
1 Tbsp olive oil
1 can (15 oz) tomato sauce
1 can (14 1/2 oz) stewed tomatoes, cut up
1 tsp each: dried basil, thyme, and oregano
1/4 tsp pepper
1/4 cup milk
1/2 cup all-purpose flour
1 egg, lightly beaten
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 tsp salt-free garlic and herb seasoning
2 boneless skinless chicken breast halves
2 Tbsp butter
1/2 cup shredded mozzarella cheese
Hot cooked spaghetti

In a saucepan, saute onion and garlic in oil until tender; add the tomato sauce, tomatoes, herbs and pepper.  Bring to a boil.  Reduce heat; cover, and simmer for 20 minutes.

Meanwhile, place the milk, flour and egg in separate shallow bowls.  In another bowl, combine the bread crumbs, Parmesan cheese, and herb seasoning.  Dip chicken in milk; roll in flour.  Din in egg, then coat with crumb mixture.

In a skillet, brown chicken in butter over medium heat until golden brown and juices run clear.  Sprinkle with mozzarella cheese.  Cover and cook 3-4 minutes longer or until cheese is melted. 

Serve over spaghetti; top with tomato sauce.  Yield: 2 servings

BarBQed Chicken

4 chickens, cut in serving size pieces
1/8 cup flour
1/2 tsp salt & pepper
1 cup vinegar
1 cup ketchup
1/2 cup oil
1/2 cup chopped onion
1/4 cup prepared mustard
1/4 cup brown sugar
1 cup chicken broth
1/4 cup Worcestershire sauce

Brown the chicken pieces, dunking in flour first.  Simmer rest of ingredients together till slightly thickened.  Pour over chicken and bake 45 minutes to 1 hour at 325 degrees, covered.

Art's Buffalo Wings

20 chicken wings
3/4 cup ketchup
1/4 cup chopped onion
2 Tbsp water
4 cloves garlic, minced
1 Tbsp white vinegar
1 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 tsp chili powder
1/2 tsp dry mustard
1/2 tsp dry oregano, crushed
2 bay leaves
a few dashes of hot pepper sauce

Bake chicken at 375 degrees for 25 minutes.  Drain fat.  Bring rest of ingredients to a boil and simmer for 2 minutes.  Remove bay leaves.  Pour over chicken and bake for 10 minutes.  Stir and bake 10 minutes more.

Pilmeni (Russian Tortellini)

Dough:
1/2 cup water
1/2 cup milk
1 egg
Flour

Filling:
1/2 lb each of the following ground meats: pork, beef, turkey, chicken, lamb (whatever you prefer)
Onion
Garlic
Salt & pepper
Dash of soy sauce
Little water or milk

Prepare the dough by mixing the liquids and eggs and then adding flour until it makes a soft dough.

Mix together meat and seasonings in medium bowl.

Roll out dough to 1/4" thick and cut out circles about the size of a milk lid.  Place a small amount of meat in the center of each circle.  Fold in half and pinch edges to seal (wet sealing edge with a little milk).  Then bend the two corners together to form a tortellini shape.  At this point they may be frozen for future use or boiled until floating and dough looks transparent and wrinkly (like old person's skin, is how my Russian friend described it.)

Serve with a little vinegar, pepper, and not so sour cream (half sour cream, half whipped cream).

Tangy Turkey Tostadas

1 1/4 lbs lean ground turkey
1/2 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
3/4 cup sliced fresh mushrooms
1 can (16 oz) kidney beans, rinsed and drained
1 cup salsa
1 can (4 oz) chopped green chilies
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
4 drops hot pepper sauce
1 1/2 cups (6 oz) reduced-fat Mexican cheese blend
1/2 cup frozen corn, thawed
16 corn tostadas (5 inches)
2 cups shredded lettuce
1 cup chopped tomatoes
1/4 cup minced fresh cilantro

In a large nonstick skillet, cook turkey over medium heat until no longer pink; drain.  Add the onion, green pepper and garlic.  Cook and stir for 3 minutes or until onion is tender.  Stir in the mushrooms; cook 1 minute longer.  Stir in the beans, salsa, chilies, chili powder, cumin, salt, and hot pepper sauce.  Cook for 5 minutes or until heated through.  Stir in cheese and corn; heat though.  Spread about 1/3 cup filling on each tostada shell.  Sprinkle with lettuce, tomatoes and cilantro.

Broccoli Cheese Casserole (The easy one)

2 pkgs broccoli cooked and drained
1 cup mayonnaise
2 eggs
1 small can cream of mushroom soup
2 cups grated cheese
1/2 cup chopped onion
Turkey or chicken chunks (opt.)

Mix all together and bake at 375 degrees for 30-45 minutes. 

Orange-Glazed Pork Chops

1 tsp cornstarch
1/8 tsp ground ginger
1 Tbsp soy sauce
1 tsp water
1/4 cup orange marmalade
1 Tbsp lime juice
1 1/2 tsp olive oil
1 garlic clove, minced
2 bone-in pork chops (3/4" thick)
1 small lime, thinly sliced

In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth.  Stir in the marmalade, lime juice, oil and garlic until blended.  Bring to a boil; cook and stir mixture for 1-2 minutes until thickened.  Glaze chops and grill to desired doneness. 

Veggie Meatballs

1 medium potato, grated
2 medium carrots, grated
1 egg
1 lb hamburger
1 small onion
salt and pepper
1 can cream of mushroom/chicken soup
1/2 soup can of water or milk

Combine all ingredients except soup and water/milk.  Form into small meatballs.  Brown in fry pan and then remove to a casserole dish. Mix water/milk with soup and cover meatballs.  Bake 45 minutes at 350 degrees.

Stuffed Meatballs

2 cups milk
1 pkg stuffing, made according to directions
1 lb hamburger
1 pkg Lipton onion soup mix
2 cans cream of mushroom soup

Make balls of stuffing 1" in diameter.  Mix onion soup mix into hamburger.  Flatten out the ball of hamburger (twice as big as stuffing) into a patty.  Wrap around stuffing.  Fry in a fry pan and cook until done.  Don't turn on burner until all balls are made.  Cook until brown all around.  Add 2 cans of mushroom soup and 2 cups of milk.  Simmer for 15-20 minutes.  Serve over rice.

Mozzarella-Stuffed Meatballs

1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1 1/2 cups cubed bread
2 Tbsp minced fresh parsley
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
1/2 lb ground pork
1/2 lb ground sirloin
3 oz fresh mozzarella cheese
2 Tbsp vegetable oil
1 jar (26 oz) marinara sauce
Hot cooked pasta

In a large bowl, combine the first eight ingredients.  Crumble pork and beef over mixture; mix well.  Cut mozzarella into eighteen 1/2" cubes.  Divide meat mixture into 18 portions; shape each around a cheese cube.

In a large skillet, cook meatballs in oil in batches until no pink remains; drain.  In a large saucepan, heat marinara sauce; add meatballs and heat through.  Serve over pasta.

Party Meatballs

2 eggs, beaten
1 can (12 oz) evaporated milk
2 cups quick-cooking oats
1 cup finely chopped onion
2 tsp salt
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp pepper
3 lbs ground beef

Sauce:
2 cups ketchup
1 1/2 cups packed brown sugar
1/2 cup chopped onion

In a large bowl, combine the first eight ingredients.  Crumble beef over mixture and mix well.  Shape into 1" balls.  Place in three greased 9x13 baking dishes. 

Combine the sauce ingredients; pour over meatballs.  Bake, uncovered, at 325 degrees for 1 hour or until meat is no longer pink.

Cranberry Meatballs

2 eggs, beaten
1 cup cornflake crumbs
1/3 cup ketchup
2 Tbsp soy sauce
1 Tbsp dried parsley flakes
2 Tbsp dried minced onion
1/2 tsp salt
1/4 tsp pepper
2 lbs ground pork

Sauce:
1 can (16 oz) jellied cranberry sauce
1 cup ketchup
3 Tbsp brown sugar
1 Tbsp lemon juice

In a mixing bowl, combine the first 8 ingredients.  Add pork and mix well.  Shape into 1" balls.  Place in a 15"x10" baking sheet.  Bake at 350 degrees for 20-25 minutes or until done.  Remove from oven; drain on paper towels.  In a large saucepan, combine sauce ingredients.  Cook, stirring frequently, until the cranberry sauce is melted.  Add the meatballs and heat through.

Meat Loaf Gyros

Sometimes I use leftover meatloaf from other recipes to make these yummy Gyros.  Great way to change up leftovers.

1 egg, lightly beaten
6 garlic cloves, minced
3 Tbsp dried oregano
1 1/2 tsp kosher salt
1 tsp pepper
1 lb ground lamb
1 lb ground beef

Tzatziki Sauce:
1 cup (8 oz) plain yogurt
1 medium cucumber, peeled, seeded, and chopped
2 Tbsp lemon juice
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
8 whole gyro-style pitas (6 inches)
3 Tbsp olive oil, divided
16 slices tomato
8 slices sweet onion, halved

In a large bowl, combine the egg, garlic, oregano, salt, and pepper.  Crumble lamb and beef over mixture; mix well.

Pat into an ungreased 9x5 loaf pan.  Bake, uncovered, at 350 degrees for 60-70 minutes, or until no pink remains and a meat thermometer reads 160 degrees.  Cool completely on a wire rack.  Refrigerate for 1-2 hours.

For sauce, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper.  Cover and  refrigerate until serving.

Brush pita breads with 1 Tbsp oil; heat on a lightly greased griddle for 1 minute on each side.  Keep warm.  Cut meat loaf into very thin slices.  In a large skillet, fry meat loaf in remaining oil in batches until crisp.  On each pita bread, layer tomato, onion and meat loaf slices; top with some sauce.  Carefully fold pitas in half.  Serve with remaining sauce.

Tender 'n' Tasty Pork Chops

1 2/3 cups unsweetened pineapple juice
1/3 cup rice wine vinegar
1/4 cup olive oil
3 Tbsp soy sauce
3 Tbsp chopped shallots
4 garlic cloves, minced
1 1/2 tsp salt
1 tsp hot sauce
3/4 tsp ground cumin
3/4 tsp pepper
6 bone-in pork loin chops (3/4" thick)

In a large bowl, combine the first 10 ingredients.  Place pork chops in a large resealable plastic bag; add half of the marinade.  Seal bag and turn to coat; refrigerate for 4-5 hours, turning occasionally.  Cover and refrigerate remaining marinade for basting.

Drain and discard marinade.  Grill pork chops, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 160 degrees, basting occasionally with reserved marinade.

Mike's Sweet Pork Chops

1/2 cup packed brown sugar
2 Tbsp corn starch (or 4 Tbsp flour)
1/2 tsp cinnamon
1 pinch ground cloves
3 cups orange juice
6-9 pork chops or 1 pork shoulder
Carrots
Potatoes

In a saucepan combine the brown sugar, corn starch, cinnamon, & cloves.  Slowly stir in orange juice.  Bring to a boil over a medium heat and stir for 2 minutes. 

In a 9x13 pan, place the chops, carrots, and potatoes, then pour sauce over the top.  Bake for 1 hour at 350 degrees or until potatoes are soft and meat thermometer reads 170 degrees.  Flip chops and stir, or baste everything, half way through cooking. 

Serve and enjoy!

Borsch

1 lb beef cut into small pieces
6 cups salted water
Bunch of green onions, chopped
1 carrot, cut into thin sticks
1 red beet, cut into thin sticks
2 potatoes, cut into bars
1 tomato, chopped
Other root vegetables as desired, cut into thin strips
1/2 square bouillon
1 onion, cut into thin sticks
1 tsp vinegar
1/4 lbs cabbage, cut into bars
2 Tbsp butter, divided
1 tsp garlic
Salt, pepper, dill, parsley, & peppercorns to taste
Sour cream
Whipped cream

In a large pot, boil meat on low heat in salted water with green onions for 1-2 hours.  Spoon off the froth.  Saute beets and tomatoes in 1 Tbsp butter in a small saucepan.  Simmer at low heat for 1 hour.  Add broth if not enough liquid.  Add vinegar.

Saute the onions, carrots, and other root veggies in 1 Tbsp butter for 15 mins, covered stirring occasionally.

Heat broth to boiling, add cabbage and potatoes.  Cook 5 minutes.  Add sauteed veggies and cook 10 mins more.  Add beet mixture and cook another 5 mins.  Add bouillon, garlic, and spices to taste. 

Serve with a not so sour cream mix (equal parts sour cream and whipped cream).

Sauerkraut Hot Dish

1 1/2 lbs pork steak, cubed
1 medium onion, chopped
2 celery ribs, chopped
1 can (16 oz) sauerkraut, undrained
8 oz noodles, cooked and drained
1 can (10 3/4 oz) cream of mushroom soup, undiluted
1 can (4 oz) mushrooms, drained
Salt and pepper to taste

In a large skillet, brown meat.  Add the onion and celery; cook until onion is transparent.  Stir in the sauerkraut, noodles, soup and mushrooms; season with salt and pepper.  Spoon into a greased 2 qt casserole.  Cover and bake at 350 degrees for 1 1/2 hours or until the meat is tender, stirring occasionally.

Gulash (Czech style)

Sorry I don't have any measurements on this one.  It's pretty much a very simple "prepare to taste" recipe.


Onions
Beef chunks
Salt and Pepper
Caraway seed
Cayenne Red Pepper
Boiling Water
Flour or cornstarch
Marjoram

Saute equal amounts of meat and onions until very brown.  Add spices, except marjoram, and enough boiling water to cover it all.  Thicken with flour or cornstarch.  Add marjoram last.

Colony Mountain Chili

1 lb boneless beef sirloin steak, cut into 3/4" cubes
4 Italian sausage links, casings removed and cut into 3/4" slices
2 Tbsp olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
2 green onions, thinly sliced
2 tsp beef bouillon granules
1 cup boiling water
1 can (6 oz0 tomato paste
3 Tbsp chili powder
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
2 tsp ground cumin
1-2 tsp crushed red pepper flakes
1 tsp salt
1/2 tsp pepper
3 cans (14 1/2 oz each) stewed tomatoes, cut up
2 cans (15 oz each) pinto beans, rinsed and drained
Shredded cheddar cheese, opt

In a large skillet, brown the beef and sausage in 1 Tbsp oil; drain.  Transfer meat to a 5 qt slow cooker.  In the same skillet, saute the onion, garlic and green onions in remaining oil until tender.  Transfer to slow cooker.

In a small bow, dissolve bouillon in water.  Stir in the tomato paste, chili powder, brown sugar, Worcestershire sauce and seasonings until blended; add to slow cooker.  Stir in tomatoes and beans.  Cover and cook on high for 6-8 hours or until the meat is tender.  Serve with cheese if desired.

Mom's Meat Loaf

2 lbs ground beef
1 1/3 cups milk
2 cups soft bread crumbs (4 slices)
4 Tbsp minced onion
1/4 tsp dry mustard
3 Tbsp Worcestershire sauce
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt

Mix thoroughly.  Put in a 5x9 loaf pan.  Spread top with ketchup.  Bake 1 1/2 hours at 350 degrees.

(Opt: Ring in a microwaveable casserole dish, and cook approx 15 mins on high.)

Peppery Roast Beef

1 Tbsp olive oil
1 Tbsp seasoned pepper
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp salt
1 boneless beef eye round roast (4-5 lbs)

Horseradish Sauce:
1 cup sour cream
2 Tbsp lemon juice
2 Tbsp milk
2 Tbsp prepared horseradish
1 Tbsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper

In a small bowl, combine the oil, seasoned pepper, garlic, thyme, and salt; rub over roast.  Place fat side up on a rack in a shallow roasting pan.  Bake, uncovered, at 325 degrees for 2 1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).  Let stand for 10 minutes before slicing. 

In a small bowl, combine the sauce ingredients.  Serve with roast. 

Fresh Potato Beef Hash

One of Mom's classics that I really enjoyed!


1 lb ground beef
3 Tbsp fat
2 cups grated potato
1/2 cup minced onion
1/4 cup green peppers
1/2 tsp salt
Pepper
1/4 cup chili sauce (opt.)
1/2 cup boullion (opt.)

Brown beef on medium heat in hot fat; add potato and rest of ingredients except chili sauce.  Cover; cook until steaming, then for 20-25 minutes.  Remove cover, add chili sauce on top. 

Taco Casserole

1 lb ground beef
1 pkg taco seasoning
2 tsp taco sauce
1/2 tsp salt
Pepper
1/2 cup ketchup
1/2 pkg tortilla chips
1/2 lb cheddar cheese

Brown ground beef, then add 1 packet taco seasoning, taco sauce, salt, pepper, and ketchup.  Mix well.  Crush slightly the tortilla chips.  Grate the cheese.  Toss together in a casserole dish the beef mixture, tortilla chips, and 2/3 of the cheese, sprinkling the remaining 1/3 cheese on top.  Heat casserole at 350 degrees for 10 minutes, or until cheese is melted.

Italian Pinwheel Meat Loaf

2 eggs, beaten
3/4 cup seasoned bread crumbs
1/2 cup spaghetti sauce or ketchup
1 Tbsp minced fresh parsley
1 garlic clove, minced
1/2 tsp dried oregano
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
2 lbs lean ground beef
16 slices part-skim mozzarella cheese, divided
4 oz deli ham
Additional spaghetti sauce, warmed (opt.)

In a large bowl, combine the first nine ingredients.  Crumble beef over mixture and mix well.

On a piece of heavy-duty foil, pat beef mixture into a 12x10 rectangle.  Layer with six cheese slices, ham and six more cheese slices.  Roll up jelly roll-style, starting with a short side and peeling foil away while rolling.  Seal seam and ends.  Place seam side down in a greased 9x13 dish.

Bake, uncovered, at 350 degrees for 70 minutes or until no pink remains and a meat thermometer reads 160 degrees.  Top with remaining cheese; bake 5 more minutes or until cheese is melted.  Let stand for 10 minutes before slicing.  Serve with additional spaghetti sauce if desired.

Chili Skillet

1 lbs ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 cup tomato juice
1 can (8 oz) kidney beans, undrained
4 tsp chili powder
1 tsp dried oregano
1 tsp salt
1/2 cup uncooked long grain rice
1 cup canned or frozen corn
1/2 cup sliced ripe olives
1 cup (4 oz) shredded cheddar or Monterey Jack cheese

In a large skillet over medium heat, cook beef, onion, green pepper and garlic until meat is brown and vegetables are tender. Drain fat.  Add tomato juice, kidney beans, chili powder, oregano, salt and rice; cover and simmer about 25 minutes or until rice is tender.  Stir in corn and olives; cover and cook 5 minutes more.  Sprinkle with cheese; cover and cook only until cheese melts, about 5 minutes.

Herb Seasoned Pork Roast

1 tsp fennel
2 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp crushed bay leaves
1/8 tsp ground nutmeg
1/8 tsp ground cloves
2 tsp chopped fresh parsley
1 tsp minced onion
1 garlic clove, crushed or 1/4 tsp garlic powder
1 pork shoulder roast (6-8 lbs)

Combine all spices and herbs.  Make slits 1/2" deep at 1" intervals in roast; rub herb mixture into slits and over roast surface.  Place roast in a covered pan; add 2" of water.  Insert meat thermometer in center of roast.  Bake at 350 degrees for 1 1/2 to 2 hours or until the thermometer registers 160 degrees.

Sweet 'N' Sour Chops

2 Tbsp butter or margarine
1/2 cup packed brown sugar
2 Tbsp cornstarch
1/8 tsp salt
1 1/2 cups pineapple juice
1/2 cup cider vinegar
1 Tbsp soy sauce
2 tsp Worcestershire sauce
1/2 tsp liquid smoke
1 cup lemon-lime soda
6 pork loin chops (1" thick)
Bell pepper, chopped (opt.)
Carrots, chopped (opt.)

In a saucepan over medium heat, combine butter, sugar, cornstarch and salt.  Add pineapple juice, vinegar, soy sauce, Worcestershire and liquid smoke; mix well.  Bring to a boil, stirring constantly.  Cook for 2 minutes or until thickened.  Pour the soda into a 9x13 glass baking dish.  Add 1/2 cup of the sauce; mix well.  Add chops and turn to coat; cover and refrigerate overnight.  Cover and refrigerate remaining sauce.  Remove chops, discarding marinade.  Grill chops, covered, over hot heat for 10-15 minutes on each side or until juices run clear and a meat thermometer reads 160 degrees.  Add peppers and carrots (if desired) to reserved sauce and heat; cooking till tender.  Serve with chops.

BarBQ Pork Chops

6 pork chops
1 tsp salt
1/2 tsp pepper
1 small onion, sliced
1/4 cup maple syrup
1/4 cup ketchup
1/2 tsp Worcestershire sauce
1/4 tsp prepared mustard
Dash of ground cloves

Sprinkle pork chops with salt & pepper.  Place in square baking dish.  Top with onion slices.  Cover loosely and microwave 10 minutes on hi.  Turn and rearrange chops; drain.  Mix syrup, ketchup, Worcestershire sauce, mustard, & cloves.  Pour over chops.  Cover tightly and microwave until chops are done, 10-12 minutes.

Chicken Enchilada Casserole

2 cans cream of chicken soup
2 cups milk or 1 cup milk & 1 cup sour cream
1 can (4oz) chopped green chilies
1/2 cup chopped onion
1 can corn
12 oz can chicken
12 tortillas (approx)
Cheddar cheese

Heat together the cream of chicken soup and milk/sour cream in a saucepan.  Add the green chilies, onion, corn, and chicken.  Layer in a 9x13 pan the sauce, tortillas, and cheese several times, ending with sauce and cheese on top.  Bake at 350 degrees for 30-40 minutes.

Cantonese Pot Stickers

1 lb ground pork/turkey
8 oz bok choy
1/4 tsp salt
1/4 tsp chicken bouillon granules
1/2 tsp sugar
1 Tbsp soy sauce
Pinch white pepper
few drops of sesame oil
1/2 tsp cornstarch
Dumpling pastry (circular) about 60 pieces

Dipping Sauce:
2 parts soy sauce
1 part rice vinegar
few drops of sesame oil
shredded ginger

Blanch bok choy until wilted.  Squeeze and drain well, then chop coarsely.  Mix ground pork with seasonings.  Add chopped vegetable.  Fill dumpling pastry with a heaping teaspoon of mixture.  Moisten the edge of the dumpling with water and fold dumpling in half.  Press firmly to seal.  Dumplings may be frozen at this stage for future use.

Heat oil in frying pan on medium heat.  Place dumplings in the pan seam side up.  Cook til brown and then add a little water (about 1/4 cup) to steam the dumplings.  Cover the pan for 8 minutes.  Uncover and let the rest of the moisture evaporate.  Serve with dipping sauce.

Apple and Prosciutto Sandwiches

These are truly fantastic although, granted, not ingredients I usually have around the house.

1/4 cup olive oil
1/2 cup chopped walnuts
2 Tbsp grated Parmesan cheese
2 Tbsp minced fresh rosemary
1 loaf (12 oz) focaccia bread
8 thin slices prosciutto
1 medium apple, sliced
6 oz Brie cheese, rind removed and sliced

In a  blender, combine the oil, walnuts, Parmesan cheese and rosemary; cover and process until blended and nuts are finely chopped.  With a bread knife, split focaccia into two horizontal layers.  Spread rosemary mixture over cut sides of bread.

On bottom of bread, layer prosciutto, apple and Brie; replace bread top.  Cut into quarters.  Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted.  To serve cut each wedge in half.

Ground Beef Biscuit Stew

1 lb ground beef
1 medium onion, chopped
1 can (14 1/2 oz) stewed tomatoes, cut up
1 pkg (10 oz) frozen mixed vegetables
1 can (8 oz) tomato sauce

Biscuits:
1 cup all-purpose flour
1 1/2 tsp baking powder
2 Tbsp shortening
2/3 cup milk
1 tsp prepared mustard
1/2 cup shredded cheddar cheese, divided

In a large skillet, cook beef and onion over medium heat, until meat is no longer pink; drain.  Stir in the tomatoes, mixed vegetables, and tomato sauce.  Transfer to a greased 11x7 baking dish.  Cover and bake at 400 degrees for 15 minutes.

For biscuits, in a bowl, combine flour and baking powder.  Cut in shortening until mixture resembles coarse crumbs.  With a fork, stir in milk and mustard until mixture forms a soft dough.  Add 6 Tbsp cheese.  Drop by tablespoonfuls onto stew.  Bake for 15-20 minutes or until golden brown; sprinkle with remaining cheese

Meat 'n' Cheese Stromboli

1 medium onion, sliced and separated into rings
1 medium green pepper, sliced into rings
1 Tbsp butter
2 loaves (16 oz each) frozen bread dough, thawed
1/2 lb thinly sliced hard salami
1/2 lb thinly sliced deli ham
1/2 lb sliced mozzarella cheese
1/2 lb sliced mild cheddar cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/8 tsp pepper
1 egg, beaten
1 tsp poppy seeds

In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside.

On two greased baking sheets, roll each loaf of dough into a 15"X12" rectangle.  Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2" of edges.  Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper.  Fold dough over filling; Pinch edges to seal well. 

Brush with egg and sprinkle with poppy seeds.  Bake at 400 degrees for 15-20 minutes or until golden brown.  Cool for 5 minutes before slicing.

Rosemary/Lemon BBQ Pork Chops/Chicken

I really liked these!

2 garlic cloves, minced
1/2 cup lemon juice
Grated peel of 1 lemon
2 Tbsp olive oil
1 Tbsp chopped fresh rosemary or 1 tsp dried
1/8 tsp dried basil
1/8 tsp lemon pepper
4 pork chops or chicken breasts (1" thick)

Whisk together garlic, lemon juice and peel, oil, rosemary, basil and lemon pepper.  Place pork chops/chicken in a large plastic bag; pour in marinade.  Seal and refrigerate at least 2 hours or overnight, turning occasionally.  Drain and reserve marinade.  Grill chops over medium coals about 6 minutes per side or until juices run clear, brushing occasionally with marinade.

Lemon-Pecan Pork Chops (or Chicken)

4 boneless pork loin chops or chicken breasts (7 oz each)
1 tsp lemon-pepper seasoning
1/2 tsp garlic salt
1 Tbsp butter
1 cup chopped pecans
1/4 cup lemon juice

Sprinkle pork/chicken with lemon-pepper and garlic salt.  In a large skillet over medium heat, cook in butter for 8-10 mins on each side or until juices run clear.  Remove and keep warm.

Add the pecans and lemon juice to the skillet; cook and stir for 1 minutes or until heated through.  Spoon over pork/chicken.

Three Herb Steak

1/2 cup snipped fresh parsley

1/4 cup olive oil
1/4 cup snipped fresh basil
1 Tbsp snipped fresh oregano
1-2 tsp cracked black pepper
1/2 tsp salt
2 beef top loin steaks, cut 1 1/2" thick
2 medium red or yellow sweet peppers, cup in 1/2" rings
1 Tbsp olive oil
Salt and pepper

In a bowl combine parsley, the 1/4 cup olive oil, basil, oregano, black pepper, and 1/2 tsp salt. Trim fat from meat. Pat about two thirds herb mixture on both sides of steaks. Cover; refrigerate 1 hour.

Meanwhile, brush pepper rings with the 1 Tbsp olive oil. Season with salt and pepper.

Grill steaks to desired doneness, grilling the pepper rings next to the steaks the last 8-10 mins of grilling; or until tender, turning once. Remove steaks from grill and sprinkle with remaining herb mixture. Cover; let stand 5-10 mins. Slice across the grain and serve with peppers.

Corned Beef and Cabbage

Note: This is a conglomeration of several recipes I found on the Internet.  I didn't like the cut of beef they sell in the corned beef packages (too spongy), but the sauce and vegetables in this recipe were fantastic.  If I were to do it again, I'd use a less fatty meat and look up how to pickle it myself to make it "corned".

3 lbs corned beef brisket with spice packet
1/3 cup brown sugar
4 Tbsp butter (divided)
1 Tbsp mustard
1/3 cup ketchup
3 Tbsp apple cider vinegar
10 small red potatoes, cubed
5 carrots, peeled and cut into 3" pieces
5 large cloves of garlic
2 bay leaves
12 whole peppercorns
1 large head cabbage, cut into small wedges
1 large white onion, cut into wedges

Place corned beef in a large pot and cover with water.  Add spice packet that came with the corned beef.  Cover pot and bring to a boil, then reduce to a simmer.  Simmer approximately 50 minutes per pound or until tender.

While the meat is simmering, combine the brown sugar, 2 Tbsp butter, mustard, ketchup, and vinegar in a small saucepan.  Heat, stirring constantly, until smooth.  Set aside.

When done simmering, remove meat from water and place in a roasting pan, (reserving the pot of simmering water for the vegetables).  Pour the sauce over the brisket and cook at 350 degrees in the oven for 30-40 minutes while the veggies are cooking. 

Add the potatoes and carrots to the water pot with the remaining butter, garlic, onion, bay leaves, and peppercorns.  Cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the pot) as you want. Slice meat across the grain.

Sour Cream Pork Chops

I found this recipe for slow cooked sour cream pork chops online, but it was already nearing dinner time and I didn't have 9 hours to follow the crock pot plan. So I adapted the recipe to be a stove-top version that can be prepared and served within an hour. I couldn't have been happier with the results. The pork chops came out incredibly tender, and the flavor was wonderful. There were no leftovers - even the sauce got scraped from the pan, it was that good.

One word of warning to the inexperienced chef: When lightly coating the pork chops in the flour mixture, don't "plop" the meat into the flour like I did on the first one - you'll be wearing the flour all over your nice Sunday clothes like I did. :-)


Sour Cream Pork Chops
(15 min prep time, 45 minutes cook time)

Ingredients:

1/2 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 large onion
2 Tbsp vegetable oil
6 Pork Chops
2 cups chicken broth
or
2 cubes chicken bouillon + 2 cups water
8 oz (1 small container) sour cream

Directions:

1. Prepare the seasoning: mix flour, salt, pepper and garlic powder in a shallow bowl. Place the bowl next to the stove.
2. Prepare the onion: Cut the onion into 1/4" slices. Fry in 2 Tbsp oil in a large skillet on medium heat until the onion begins to caramelize. Pour into a bowl and set aside.
3. Prepare the chops: place the pork chops one-by-one into the flour mixture to lightly coat both sides, then put them into the skillet. Lightly brown both sides over medium heat. Remove the skillet from the heat, and set aside.
4. Prepare the sauce: Heat the chicken broth in a saucepan on medium heat. If using bouillon cubes, bring the water to a boil to dissolve the cubes, then turn heat to medium. Add the remaining flour mixture to the broth and whip with a wire whisk. until smooth and creamy. Pour in the onions. Add the sour cream. Mix thoroughly.
5. Put it together: Pour the sauce over the pork chops in the skillet, and return it to the stove on low heat. Be sure to turn over the chops so that they are thoroughly swimming in the saucy goodness. Cover and let simmer for 45 minutes.
   

Can be served over your choice of rice or noodles, or serve with potatoes using the sauce for gravy.

Salad Tips & Tricks

• Always add tomatoes just before serving (they wilt the lettuce faster)
• Add fruit to green salads
• Dry the leaves.  Toss with a few paper towels to pick up extra moisture that can wilt greens and dilute dressings
• Match greens with right dressing.  Butter lettuce and tender greens are best with light acidic dressing.  Heavier greens can handle stronger dressings
• Make it bite-size.  Cut all ingredients roughly the same size.
• Let the flavors mix.  When making a dressing, let the acid absorb the seasonings for at least 15 mins before adding the oil
• Toss with your hands; it's the most gentle and gives you the most control
• Take the time to garnish the top.  Presentation is everything
• Toss cut fruit in diluted lemon juice to keep them looking fresh
• Turn a salad into a main dish by adding seafood, meat, chicken, or beans
• Serve pasta or main dish atop a bed of lettuce, sliced avocado, or sliced melon
• Keep cold salads cold (ie anything with mayo) by freezing water in a small sealed Tupperware type bowl (cereal bowl size) and placing the frozen plastic ice cube in the bottom of the serving bowl before piling the salad on top.
• Make a salad look bigger by inverting a plate in the bottom of the serving bowl and piling the salad on top of that
• Make a tossed salad the day before and keep fresh by completely covering in water and storing in the fridge.  Drain well before serving.

Tips for Healthier Recipes

• Cut the fat in half (it usually won't affect the recipe)
• Reduce the sugar in recipes by 1/4 to 1/3 without affecting the recipe much
• Puree mashed potatoes with chicken stock and mustard instead of butter or cream
• Rub lemon or lime juice, rather than butter, into chicken or turkey before baking.  Don't remove the skin until the bird is cooked.  Makes a moister, more flavorful, and less fatty dish.
• Add chopped or pureed carrots, spinach, zucchini, etc. to meat loaf, lasagna, or pasta sauce
• Use evaporated skim milk in place of half-and-half.  (less fatty and not as perishable)
• Reduce the salt in non-yeast baking recipes
• Add drop of lemon juice to water for pasta instead of salt
• Substitute up to half of shortening in recipes with applesauce, pureed prunes, mashed bananas, or yogurt.  Also reduce the oven temp by 25 degrees and check for doneness early, since lower fat content can cause baked goods to dry out quicker
• Use whole grain products

Cheesy Herbed Croutons

3 slices white bread with crusts
1/2 tsp celery seed
4 Tbsp butter
2 Tbsp grated Parmesan cheese
1/2 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp dried basil

Preheat oven to 400 degrees.  Cut bread slices into 3/4 inch cubes with a serrated knife.  Crush the celery seed using a mortar and pestle.

Melt butter in a medium saucepan over medium-high heat.  Remove from heat.  stir in the crushed celery seed, Parmesan, garlic salt, oregano, and basil.  Add bread cubes and toss to coat.

Arrange the bread cubes in a single layer on a baking sheet.  Bake, turning twice with a spatula, until lightly browned, about 6 minutes.  Spread on paper towels.  Let stand until cool.  Store in an airtight container.

Summer Chicken Salad/Sandwiches (The one with grapes)

2 cups cubed cooked chicken
1 cup halved green or red grapes
1 can (8 oz) pineapple chunks, drained and halved (opt.)
1/4 cup green onions, diced (opt.)
1 celery rib, chopped
1/3 cup mayonnaise
1/4 tsp salt
1/8 tsp celery seed
1/8 tsp pepper
1/4 cup chopped pecans, toasted
1 medium ripe avocado, peeled and sliced
6 large slices cantaloupe
Lettuce Leaves
Croissants (opt.)

In a bowl, combine the chicken, grapes, pineapple, and celery.  In a small bowl, combine the mayonnaise, salt, celery seed, and pepper.  Stir into chicken mixture.  Cover and refrigerate for at least 1 hour.

Just before serving, stir in pecans.  Serve with avocado and cantaloupe slices on lettuce lined plates.  Or slice open croissants and serve inside sandwhich style. 

Bacon Egg Salad Croissants

6 hard boiled eggs, chopped
1/3 cup diced celery
1/3 cup mayonnaise
1 tsp prepared mustard
1/4 tsp salt
1/8 tsp pepper
1/3 cup crumbled cooked bacon
4 lettuce leaves
4 thin tomato slices
4 croissants, split

In a bowl, combine the eggs, celery, mayonnaise, mustard, salt and pepper.  Fold in bacon.  Place a lettuce leaf, tomato slice, and 1/2 cup egg salad on each croissant.  Yield: 4 servings.

Sweet Spinach Salad

3 Tbsp orange juice concentrate
2 Tbsp sugar
2 Tbsp cider vinegar
1 1/2 tsp chopped onion
1/4 tsp salt
1/2 cup vegetable oil
1 1/2 tsp poppy seeds
1 pkg (10oz) fresh baby spinach
1 can (15oz) mandarin oranges, drained
2/3 cup slivered almonds, toasted

In a blender, combine the orange juice concentrate, sugar, vinegar, onion, and salt.  While processing, gradually add oil in a steady stream.  Stir in poppy seeds.  Transfer to a small pitcher or bowl.  Refrigerate for at least 1 hour or until chilled.

On salad plates, arrange the spinach, oranges, and almonds.  Drizzle with dressing just before serving.

Mom's Potato Salad

6 medium potatoes
6 eggs
1 cup diced celery (opt.)
Chopped dill pickles
Paprika

Dressing:
1 1/2 cups Miracle Whip
1/3 cup ketchup
1/3 cup mustard
1 tsp salt
1/2 tsp pepper
1 chopped onion
1/4 cup pickle juice

Boil potatoes and eggs.  When done, cool in cold water.  Peel and dice the potatoes and 4 eggs (save 2 for garnish).  Add celery and pickles. 

Mix all ingredients for dressing and pour over potato mixture.  Cut remaining 2 eggs in fourths lengthwise and arrange on top of salad.  Sprinkle with paprika.

Chicken & Pasta Salad (The one with pasta)

Box of shell pasta, cooked
4-5 chicken breasts, cooked and cubed
Grapes
1 can pineapple
1 can mandarin oranges
1/2 cup mayonnaise
1/2 cup sour cream
Touch of orange juice (opt.)

Mix the pasta, chicken, and fruit together.  Separately mix the mayonnaise, sour cream, and orange juice, and pour over the salad.  Toss to coat well.

Baked Potato Soup

10 bacon strips, diced
1 large onion, chopped
2 cloves garlic, minced
6 Tbsp all-purpose flour
2 tsp salt (omit if chicken broth is salty)
2 tsp dried basil
1 tsp pepper
6 cups chicken broth
4 large baked potatoes, peeled and cubed (I used raw and just cooked it longer)
2 cups half-and-half cream
1 tsp hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp.  Drain, reserving 2 Tbsp drippings.  Set bacon aside.  Saute onion and garlic in the drippings until tender.  Stir in flour, salt, basil, and pepper; mix well.  Gradually add broth.  Bring to a boil and stir for 2 minutes.  Add the potatoes, cream, and hot pepper sauce.  Heat through, but do not boil. 

(An alternate method that I tried was to throw everything except the garnishes into a crock pot and let it cook all day.  This still made a great soup, but I found it didn't thicken up in the crock pot.  I just poured the soup into a large pan just before serving and brought to a boil for several minutes to thicken up the soup.)

Garnish with bacon, cheese, and parsley.

Potato Soup with Sausage

1 lbs pork sausage links, cut into 1/4 inch slices
1 cup sliced celery
1/2 cup chopped onion
1/2 tsp dried thyme
1/2 tsp salt
2 Tbsp all-purpose flour
1 can (14.5 oz) chicken broth
1/2 cup water
4 medium potatoes, peeled and diced (about 4 cups)
1 cup milk
1 cup sliced green beans, partially cooked
Chopped fresh parsley

In a heavy skillet, brown sausage over medium heat.  Remove sausage and set aside.  Drain all but 1 Tbsp drippings; saute celery, onion, thyme and salt until onion is tender.  Stir in flour; cook 1 minute.  Gradually add broth and water, stirring until the mixture comes to a boil.  Add potatoes; cover and simmer 25 minutes or until potatoes are tender.  Allow soup to cool.  Puree 2 cups in blender or food processor; return to kettle.  Add milk, beans, and sausage; heat through.  Garnish with parsley.

Cream of Cauliflower Soup

1 large head cauliflower, broken into florets
2 cups chicken broth
2 Tbsp chicken bouillon granules
2 cups half and half cream
2 cups milk
1 medium carrot, shredded
2 bay leaves
1/4 tsp garlic powder
1/2 cup mashed potato flakes
2 cups (8oz) shredded cheddar cheese
Paprika

In a large saucepan, combine the cauliflower, broth and bouillon.  Bring to a boil.  Reduce heat; cover and cook for 20 mins or until tender.

Mash cauliflower.  Transfer to a 3 qt slow cooker.  Stir in the cream, milk, carrot, bay leaves, and garlic powder.  Cover and cook on low for 3 hours.  Stir in potato flakes; cook 30 mins longer or until thickened.  Discard bay leaves.  Cool slightly.

In a blender, process soup in batches until smooth.  Return to the slow cooker; stir in cheese.  Cook until soup is heated through and cheese is melted.  Garnish with paprika.

Broccoli Chowder

4 cups fresh small broccoli florets
2 medium potatoes, diced
1 1/2 cups water
2 medium carrots, thinly sliced
1 large onion, chopped
1 celery rib, finely chopped
4 cups milk, divided
2 tsp chicken bouillon granules
1 tsp Worcestershire sauce
3/4 tsp salt
1/2 tsp pepper
1/3 cup all-purpose flour
1 cup cubed process cheese (Velveeta)
(1 cup chunky salsa- add at end for a Southwestern variation.)

In a large saucepan, combine the first six ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 8-10 mins or until vegetables are tender.  Add 3 cups milk and the bouillon, Worcestershire sauce, salt and pepper.

In a small bowl, combine flour, and remaining milk until smooth; gradually stir into soup.  Bring to a boil; cook and stir for 2 mins or until thickened.  Remove from heat; stir in cheese just until melted.

8 Layer Dip

1 can (15oz) refried beans
1 envelope taco seasoning
3 medium ripe avocados, halved, seeded, and peeled
1 Tbsp lemon juice
1/4 cup sour cream
1 can (2 1/4 oz) sliced ripe olives, drained
1 can (4oz) chopped green chillies, drained
2 medium tomatoes, chopped
6 green onions, sliced
1 cup shredded cheddar cheese
Tortilla chips

Combine beans and taco seasoning; spread onto a round 12 inch serving platter.  Mash avocados with lemon juice; spread over beans.  Top with sour cream.  Sprinkle with olives, chillies, tomatoes, onions, and cheese.  Serve with tortilla chips.

Warm Broccoli Cheese Spread

1 pkg (8oz) cream cheese, cubed
1 cup (8oz) sour cream
1 envelope Italian salad dressing mix
1 pkg (10oz) frozen chopped broccoli, thawed, drained, and patted dry
2 cups (8oz) shredded cheddar cheese, divided
Wheat snack crackers

In a large mixing bowl, beat the cream cheese, sour cream, and salad dressing mix until blended.  Fold in broccoli and 1 1/2 cups cheese.  Spoon into a shallow 1 qt baking dish coated with nonstick cooking spray.  Bake, uncovered, at 350 degrees for 20 mins.  Sprinkle with remaining cheese.  Bake 5 mins longer or until cheese is melted.  Serve warm with crackers.

Itallian Stuffed Mushrooms

4 bacon strips, diced
24 to 30 large fresh mushrooms
1/4 lbs ground fully cooked ham
1 medium tomato, finely chopped
1 cup onion and garlic salad croutons, crushed
1 cup (4oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 Tbsp minced fresh parsley
1 1/2 tsp minced fresh oregano or 1/2 tsp dried oregano

In a skillet, cook the bacon until crisp.  Meanwhile, remove mushroom stems from caps; set caps aside.  Mince half the stems and discard the rest.  Add minced stems to bacon and drippings, saute for 2-3 mins.  Remove from the heat and stir in remaining ingredients.  Firmly stuff into mushroom caps.  Place in a greased 10x15 baking sheet.  Bake at 425 degrees for 12-15 mins or until the mushrooms are tender.

Party Franks

3/4 cup chopped onion
2 Tbsp vegetable oil
1 cup ketchup
1/2 cup water
1/2 cup cider vinegar
2 Tbsp sugar
2 Tbsp Worcestershire sauce
2 Tbsp honey
2 tsp ground mustard
2 tsp paprika
3/4 tsp salt
1/4 tsp pepper
1/8 tsp hot pepper sauce
1 large lemon, sliced
2 1/2 to 3 lbs miniature hot dogs or smoked sausage links

In a large saucepan, saute the onion in oil until tender.  Stir in the next 11 ingredients.  Add sliced lemon.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20-25 mins or until slightly thickened, stirring occasionally.  Discard the lemon slices.

Place hot dogs or sausage links in a 9X13 baking dish.  Top with sauce.  Bake uncovered, at 350 degrees for 18-20 minutes or until heated through.  Keep warm; serve with toothpicks.

Tomato Basil Bruschetta

3 Tbsp olive oil, divided
1 large Italian or French Baguette, cut into 1/2 inch slices
1 1/2 cups chopped seeded plum tomatoes
1 jar (4oz) diced pimientos, rinsed and drained
2 Tbsp chopped fresh basil
1 tsp red wine vinegar
1 tsp minced fresh parsley
1 garlic clove, minced
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/8 tsp pepper
1 Tbsp grated Romano cheese
Fresh basil leaves

Using 2 Tbsp oil, lightly brush on side of bread slices.  Place bread oil side up on an ungreased baking sheet.  Bake at 350 degrees for 15 mins or until lightly browned.

In a bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes, and pepper; stir in Romano cheese.  Place a whole basil leaf on each slice of toasted bread.  Top with tomato mixture.  Drizzle with remaining oil.  Serve immediately.

Spicy Zucchini Quesadillas

1 large onion, chopped
1/2 cup chopped sweet red pepper
1 tsp plus 2 Tbsp butter, softened, divided
2 cups shredded zucchini
2 Tbsp taco seasoning
8 flour tortillas (7 inches)
8 oz pepper jack cheese, shredded
Salsa
Sour cream

In a skillet, saute onion and red pepper in 1 tsp butter for 3 mins.  Stir in zucchini and taco seasoning; saute 3-4 mins longer or until vegetables are tender.  Remove from heat.

Spread remaining butter over one side of each tortilla.  Place tortillas butter side down on a griddle.  Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mix over half of each tortilla; fold over.

Cook over low heat for 1-2 mins on each side or until cheese is melted.  Serve with salsa and sour cream.

BBQ Beef Chuck Steak

1 Beef chuck 7-bone steak, cut 3/4 to 1 inch thick (about 2 lbs)

Marinade:
1 cup finely chopped onion
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup red wine vinegar
1 Tbsp Worcestershire sauce
1/8 to 1/4 tsp crushed red pepper

Combine marinade ingrediets in a medium bowl.  Tenderize or jacard meat as desired.  Place beef steak and 1 cup marinade in zip lock bag; turn to coat.  Close and marinate in refrigerator 6 hours or overnight, turning occasionally.  Refrigerate remaining marinade.

Remove steak; discard marinade.  Grill to desired temperature.  Place remaining marinade in small saucepan and bring to a boil.  Reduce heat; simmer 10-15 mins or until sauce consistency.  stirring occasionally.  Serve with steak.

Pita Bread

1 pkg yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 tsp salt
1 tsp granulated sugar
1 cup lukewarm water

Dissolve yeast in warm water.  Add sugar and stir until dissolved.  Let sit for 10-15 mins until water is frothy.

Combine flour and salt in large bowl.  Make a small depression in the middle of flour and pour yeast water into it.  Slowly add 1 cup lukewarm water, and stir with wooden spoon or rubber spatula until elastic.  Place dough on floured surface and knead for 10-15 mins.  When dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with oil and place dough in bowl.  Turn dough upside down so all of the dough is coated.  Allow to sit in a warm place for about 3 hours, until doubled in size.  Once doubled, roll out in a rope, and pinch off 10-12 small pieces.  place balls on floured surface.  Let sit covered for 10 mins. 

Preheat oven to 500 degrees and make sure that rak is at the bottom of the oven.  Be sure to also preheat your baking sheet.

Roll out each ball of dough with a rolling pin into circles.  Each should be about 5-6 inches across and 1/4 inch thick.  Bake each circle for 4 mins until the bread puffs up.  Turn over and bake another 2 minutes.  Remove each pita with a spatula and add additional pitas for baking.  Take spatula and gently push down puff.  Immediately place in storage bags.

Pita bread can be stored for up to a week in the pantry or bread box and up to a month in the freezer.

Honey-Lime London Broil

1/4 cup honey
3 Tbsp vegetable oil
3 Tbsp worcestershire sauce
1 Tbsp soy sauce
1/4 cup fresh lime juice
2 tsp minced garlic
1 tsp onion powder
2 lbs London broil beef

Tenderize or jacard meat by your method of choice.

Measure the honey into a 2 cup glass measuring cup.  Microwave the honey on High for 30 seconds.  Remove and add oil, worcestershire sauce, soy sauce, lime juice, garlic, and onion powder.  Wisk to blend.

Place meat in a gallon-size ziplock bag.  Pour marinade over meat.  Seal bag and turn bag several times to cover meat with marinade.  Refrigerate for 24 hours.

Broil to desired temperature and slice across the grain to serve.  Would make a great crock pot roast as well.

London Broil Marinade

1 1/2 lbs top round, London Broil
1 Tbsp meat tenderizer (opt.)
1/3 cup vegetable oil
2 tsp lemon juice
2 tsp seasoning salt
1/4 tsp lemon pepper
2 cloves garlic, minced
4 tsp chopped fresh parsley
2 tsp tarragon vinegar (red wine vinegar is great too)

Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side.  Sprinkle meat liberally with tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides (or jacard the meat if you have a jacarder.)  Cover and set aside for an hour.

In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and vinegar.  Pour marinade over meat, reserving a portion to be used for brushing.  Pour remaining marinade over the meat, recover dish, and refrigerate for three hours at least.

Grill to desired temperature and enjoy.  Makes a great crock pot roast as well.