TDK COOKBOOK 2007

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TDK recipe
Take 10 or more cat lovers and stir gently with cute photos of kittens Add a few comments, positive or negative. (Don’t worry about negative comments…they will rise to the surface and can be skimmed off later.) Add a dash of humor. Add a pile of empathy. Skim off any negative comments that have risen to the surface —cheese cloth works well for this. If desired, fold in a few recipes, some interesting links, a story or two and some poetry, to sweeten the pot. Add some kindness to taste…. Let simmer…. Enjoy…(serves thousands!) *by CatRancher from Iowa 2007-02-19 18:53:58 Last update 8/16/2007 1 TDKcookbook@gmail.com

TABLE OF CONTENTS

BREADS

BREAKFAST

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MAIN DISHES

SOUPS

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DESSERTS

SIDE DISHES

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DRINKS

HOW TO SECTION

FELINE RECIPES

2

BREADS
Red Lobster Cheddar Cheese Biscuits 2-1/2 cups Bisquick Baking Mix 1 cup finely grated Cheddar Cheese 3/4 cup whole Milk 2 Tbsp. Butter, melted 1/8 tsp. Garlic Powder Brush on Top 1/4 cup Butter, melted 1/2 tsp. Garlic Powder 1/2 tsp. dried Parsley Flakes dash Salt Heat oven to 400º F. Combine Bisquick with cheddar cheese, milk, 2 Tbsp. of butter that has been melted in the microwave, and 1/8 tsp. garlic powder in a medium bowl. Mix until well-combined. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet. Combine 1/4 cup butter with 1/2 tsp. garlic powder,parsley flakesand salt. Brush this mixture over the tops of each unbaked biscuit. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm. Makes one dozen biscuits. This recipe was in the local paper. It comes from Todd Wilbur–he’s put out a series of “Top Secret Recipe” books–he figures out the ingredients in restaurant and supermarket foods. *Dee from Tampa 2007-02-09 19:42:33

Irish-Style Scones This is not directly from Ireland, but I am 100% Irish and have a cookbook with all Irish recipes in it, so here is one that is YUMMY….. Ingredients 3 eggs 1/2 C. Heavy Cream 1 1/2 tsp. vanilla 2 C. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1/4 C. cold butter 3

1/4 C. finely chopped pitted dates 1/4 C. golden raisins or currents 1 tsp. water 6 TBSP. orange marmalade 6 TBSP. softly whipped cream or creme fraiche Preheat oven to 375 F. Lightly grease baking sheet. Beat 2 eggs with cream and vanilla; set aside. Combine flour, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles course crumbs. Stir in dates and raisins. Add cream mixture; mix just until dry ingredients are moistened. With floured hands, knead dough four times on lightly floured surface. Place dough on prepared baking sheet; pat into 8-inch circle. With sharp wet knife, gently score dough into 6 wedges, cutting 3/4 of the way into dough. Beat remaining egg with water; brush lightly over dough. Bake 18-20 min. our until golden brown. Cool 5 min. on wire rack. Cut into wedges. Serve warm with marmalade and whipped cream. Makes 6 scones Ref: Publications International, Ltd., “Irish Cooking” pg.28 *Kathy in VA 2007-03-07 20:54:43 Irish Soda Bread I made this last St. Patrick’s Day–it was VERY good. Do our friends in Ireland have St. Patrick’s Day recipes to share? Ingredients: 3 cups all-purpose flour 1 tablespoon baking powder 1/3 cup white sugar 1 teaspoon salt 1 teaspoon baking soda 1 egg, lightly beaten 2 cups buttermilk 1 cup raisins (optional) 2 tablespoons caraway seeds (optional) Instructions: Preheat oven to 325°F. Grease a 9-by-5-inch loaf pan. Combine flour, baking powder, sugar, salt, and baking soda. In a separate bowl, blend egg and buttermilk together, then add to the flour mixture. Mix just until moistened. Stir in raisins, if desired. Pour into prepared pan. Sprinkle with caraway seeds, if desired. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor. *Dee from Tampa 2007-03-07 16:43:48 Beer Bread Make only as much as you can eat in one sitting, though, because it does not keep well. 4 cups Bisquick ( I find the “regular” works better than the “light” version) 4

3 Tablespoons sugar or Splenda 12 oz. beer (I prefer dark beer for this recipe. Shiner Bock is best). Preheat oven to 350 degrees. Combine all ingredients, and stir until completely moist. Allow to rise for 10 minutes. During this time, grease either a loaf pan or (even better) a muffin tin. After rising, put batter into prepared pan (note: batter will be sticky!) Bake in 350 degree oven for 20 minutes (muffins) or 1 hr. (loaf). Enjoy hot with butter and your favorite jelly. *Ginny in Cat Spring 2007-03-26 17:33:08 Best-Ever Banana Bread (honestly!) I found this on Recipezaar. This was posted by nlb in epicurious. It is from Necessities & Temptations from the Junior League of Austin. I have never, EVER, had a banana bread this good. 2 loaves 1½ hours 20 min prep Topping 6 tablespoons butter 10 tablespoons dark brown sugar 3 tablespoons milk 1 cup chopped pecans (or more, toasted) Batter 1 cup butter 1 1/2 cups sugar 2 eggs 4 very ripe bananas, mashed (or 1 3/4 c, the bananas have to be so ripe that they’re nearly black!) 1 teaspoon pure vanilla extract (I add 1 tblsp) 4 tablespoons buttermilk 2 cups all-purpose flour 1 1/2 teaspoons baking soda (I also add 3/4 tsp baking powder) 1 teaspoon salt Preheat oven to 350 degrees F. Cream butter and sugar; mash bananas, beat 2 eggs and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar; sift together flour, soda and salt; add to banana mixture, beat well; pour into 2 greased and floured 9×5x3-inch loaf pans; bake 45 to 50 minutes (I find this bread needs over an hour) or until bread pulls away from sides of pan; add topping. To prepare Topping: Melt butter in saucepan; add sugar and milk; cook until syrupy (like honey); remove from heat and add chopped pecans; pour over bread spreading to all the corners and place under broiler until bubbly and brown. Watch closely (this takes around 1 minute- maybe even less!) *Dee from Tampa 2007-05-20 18:33:15

5

BREAKFAST
Pancakes 2 cups self-rising flour* 2 Tbsp. sugar 1 egg 2 cups milk 2 Tbsp. oil or melted butter Mix flour and sugar in mixing bowl; stir together. Beat egg, add milk and oil. Make a well in dry ingredients; add milk mixture and stir until just smooth. Pour batter onto heated griddle. Makes 12 to 16 small or 10 to 12 large. 2 Tbsp. batter= 1 small pancake 1/4 cup= 1 large pancake *If you don’t have self-rising flour you can use: 2 cups reg. flour 4 tsp. baking powder 1 tsp. salt My mom used to use this recipe. I got it from her, years ago. I started collecting recipes of things I liked to eat when I got engaged. Dee would’ve probably posted hers for you but she doesn’t have access to a computer on the weekends. If you like skillet cornbread and homemade biscuits. I have a recipe for them, too. *Renee in Arkansas 2007-02-19 03:49:27 Lemon Ricotta Pancakes Recipe from Catalina Park Inn Tucson, Arizona Yield: 4 servings Ingredients: 3/4 cup all purpose flour 1/2 teaspoon grated nutmeg 1 teaspoon baking powder 1 cup ricotta cheese 2 eggs 1/3 cup milk 1/3 cup canola oil Juice and finely grated zest of 1 large lemon Confectioners’ sugar Maple syrup Instructions: 6

Combine the dry ingredients. In a separate bowl, combine the wet ingredients, then mix with the dry ingredients. Pour approximately 1/4 cup batter on a non-stick skillet (400 F). Cook until golden brown. Flip once. Arrange on plate and dust with confectioner’s sugar. Garnish with a wedge of lemon and serve with maple syrup. *Dee from Tampa 2007-02-19 17:31:00 I forgot to mention that if anyone on this site eats bacon that I used to use a recipe I saw on a TV cooking show that is wonderful! Place the bacon on a broiler pan, sprinkle a healthy dose of brown sugar (light or dark) over each slice and sprinkle cracked black pepper (NOT ground pepper) over each slice. Bake in a 350 degree oven until your desired level of crispness. The sweetness of the sugar combined with the bite of the pepper is divine! *Dee from Tampa 2007-02-19 17:54:39 I used to do a variation on Dee’s recipe when I owned a B&B (before gas prices went through the roof). I made a paste of brown sugar and yellow mustard (prepared, not dry) and brushed it on the bacon before baking. mmm-MMM! One thing, though–don’t stack the bacon to cool–they will stick together tighter than Super Glue! *Ginny in Cat Spring 2007-02-19 20:40:42 Monkey Bread 2cans large Pillsbury biscuits 1/2 c. sugar 1/2 tsp cinnamon 3/4 c. butter 1 c. brown sugar Mix sugar and cinnamon, cut biscuits into 4ths, cover with cinnamon and sugar mix grease pan and put in coated biscuits (I use a Bundt pan) melt butter and brown sugar, pour mix over biscuits bake 375 for 35 min cool 10 min and invert *MerD in CO Cowboy Coffee Cake 2 1/2 cups sifted all purpose flour 2 cups brown sugar 1/2 teaspoon salt 2/3 cup shortening 2 teaspoons baking powder 1/2 teaspoon soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup sour milk 7

2 beaten eggs Mix flour, sugar, salt and shortening till crumbly; reserve 1/2 cup. To remaining crumbs add baking powder, soda, and spices; mix well. Pour into 2 greased and floured 8 x 1 1/2 inch round pans; top with reserved crumbs. Bake at 375 degrees for 25 to 30 minutes. Serve warm with butter on top *yuuuummmmmm* The liquid ingredients go in with the baking powder, soda and spices? By putting the vinegar into your milk it turns it sour and ups the acidity. Good for helping the rise of the bread and also adding a tang to the coffee cake *Instinct 2007-02-20 15:12:09 Cherry-Streusel Coffee Cake Makes one 9-inch tube cake Note: Recipe from “Martha Stewart’s Baking Handbook” 1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup sour cream 1 cup frozen sour cherries, thawed and drained well 1 cup Streusel Milk Glaze 1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed. 3. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan’s edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter. 4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days. Streusel Makes 4 cups 2 1/4 cups all-purpose flour 3/4 cup packed light-brown or confectioners’ sugar 2 1/4 teaspoons ground cinnamon 8

1 teaspoon coarse salt 1 1/2 sticks (3/4 cup) unsalted butter, room temperature In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks. Note: Recipe from “Martha Stewart’s Baking Handbook” *Bumblebee in Pa 2007-02-19 15:37:39 Pecan Coffee Cake 1 package of Betty Crocker Supermoist Butter Pecan cake mix 1 1/4 cups water 5 egg whites 1/3 cup unsweetened applesauce Streusel filling (recipe below) Heat oven to 350 degrees. Spray tube pan, 10 x 4 inches, or a 12 cup bundt cake pan, with cooking spray( coat it well with cooking spray, but not dripping or it will stick on the bottom). Prepare by beating cake mix, water, eggs and applesauce in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally. Pour half of the batter(about 2 cups) into pan; sprinkle with half of the Streusel filling. Repeat with remaining batter and filling( make sure the filling is covered with batter, when you finish adding the remaining portion or the filling will burn). Bake until cake springs back when lightly touched near center, 45 to 50 minutes (sometimes I have to bake it for 3 to 5 minutes longer). Cool 10 minutes. Invert on wire rack or heatproof serving plate. Remove pan; cool cake completely before frosting. Streusel filling Mix 1/3 cup packed brown sugar, 1/3 cup chopped pecans and 1 teaspoon ground cinnamon. (I mix up the Streusel filling before I start on the cake and set it aside until needed). Drizzle Icing 1 cup confectioners sugar( powdered sugar) 1 tablespoon butter, melted 1 tablespoon milk- use more or less than 1 tbsp milk, depending on the consistency desired. 1/8 teaspoon vanilla extract Stir all ingredients together until well blended. Spread on top of cake, allowing some to drizzle down the sides. *Renee in Arkansas 2007-05-14 16:46:49

Bacon-Spinach Quiche (From Brendan Manor B&B, LaGrange, TX, and a couple of alterations by me) 9-10 1-ounce slices of Mozzarella cheese 9 eggs, beaten 3/4 c. plain, unsweetened yogurt 8 oz. frozen spinach, thawed and drained to remove moisture(squeeze the daylights out of it–otherwise 9

you’ll wind up with soup) 1 Tbsp. chopped green onions 6 slices mesquite-smoked bacon, cooked crisp and crumbled (I have been known to cheat by using good-quality pre-packaged bacon bits–they work just as well) 2 Tbsp. Colby-Jack and Cheddar cheese, shredded Optional add-ons: sautéed sliced mushrooms, diced water chestnuts Preheat oven to 375 degrees. Line a well-greased pie or quiche pan evenly with the Mozzarella cheese to make the “crust” for the quiche. Place the pie pan on top of a foil-lined cookie sheet to catch any drips that may occur during baking. In a bowl, combine eggs with yogurt. Add onion, spinach, and any optional ingredients. Mix well and pour into pan. Sprinkle with bacon and Colby-Jack/Cheddar cheeses. Bake for 40 minutes at 375 degrees. Remove from heat and let stand at least 5 minutes before serving. Cut into six slices. Serves 6 *Ginny in Cat Spring 2007-04-20 17:10:25 Cream Cheese and Chive Scrambled Eggs Cream cheese is the secret ingredient to ultra-moist scrambled eggs that stay fluffy and tender when served buffet-style; they’ll keep up to 30 minutes in a covered chafing dish. If you can’t find chives, use finely chopped green onions. 4 servings: 8 eggs 3 tablespoons milk 1/2 teaspoon salt 1/4 to 1/2 teaspoon pepper 2 tablespoons butter 2 tablespoons regular or reduced-fat cream cheese, cut up 2 tablespoons minced fresh chives 1. Whisk eggs, milk, salt and pepper in medium bowl until well-blended but not foamy. 2. Melt butter in large skillet over medium heat. Reduce heat to medium-low; pour in eggs. Cook, stirring slowly and constantly, until soft curds begin to form, 1 to 2 minutes. Add cream cheese; cook and stir 3 to 6 minutes or until soft fluffy curds form. Stir in chives. *Dee from Tampa 2007-05-18 16:20:39 Orange Marmalade Buns INGREDIENTS: • 3 cups sifted all-purpose flour • 1 tablespoon plus 1 teaspoon baking powder • 1/2 teaspoon salt • 1/2 cup butter • 1 cup milk • 1 cup orange marmalade • 1/4 cup cinnamon • 1/2 cup chopped raisins* (optional) 10

• 1/2 cup finely chopped pecans* (optional) PREPARATION: Into a medium bowl, sift together the flour, baking powder, and salt. Cut in butter with a pastry blender or knives until mixture is fine, even crumb. Add milk and stir just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead about 10 times, until a smooth ball is formed. Roll out dough to a rectangle about 10×16 inches. In a small bowl, combine orange marmalade, cinnamon, raisins, and pecans. Spread evenly over the dough; roll up as for a jelly roll, starting at long edge. Cut roll into 10 slices. Place slices, cut side down, in a generously buttered 9-inch round layer cake pan. Bake at 400° for 30 to 35 minutes, or until lightly browned. Serve warm. Makes 10 orange marmalade buns. *Georgie's mama (and the other fur babies too) 2007-06-01 16:27:27 *Dee from Tampa 2007-06-26 18:51:37 Lazy Man’s Ersatz Donuts Makes about 12 donuts. Ingredients 1/2 gallon peanut or vegetable oil for frying 1 10-pack cylinder canned biscuit dough 1 tablespoon ground cinnamon 1/4 cup sugar Procedure 1. Pour the oil into a cast-iron Dutch oven or other deep, heavy-bottomed pot, until it reaches a depth of at least 2 but not more than 3 inches. heat the oil over medium-high heat to 375°F. Extract the biscuits from the can and pat the circles of dough out to 1 1/2 times their original diameter, or about 1/4 inch thick. 2. Cut out donut holes using a bottle cap or a shot glass. Slip the rings into the oil, working in two batches. Do not crowd the pot. Cook for a minute or two per side, flipping the donuts with care to prevent splatter. When light golden brown on both sides, use a slotted spoon to remove the donuts from the pan to a wire rack and fry the holes. Using a metal slotted spoon or spatula keeps the holes moving, as they can become weighted and difficult to flip. Drain the holes on a wire rack. 3. Mix the cinnamon and sugar together in a large brown paper bag and drop the donuts in one at a time, shaking lightly to distribute evenly. 4. Add the holes all at once, shaking in the same fashion. *Dee from Tampa 2007-06-26 18:51:37 Black Pudding 1lt (3/4 pints) Blood (Pig, Lamb or Goose) 340g (12oz) Shredded Suet 300ml (1/2 pint) Milk 50g (2oz) Oatmeal 11

3 Medium Onions, chopped 1 tbsp Salt 1/2 tsp Mixed Herbs 1/2 tsp Cayenne Pepper Pinch Nutmeg Pre-heat oven to 160°C: 300°F: Gas 2. Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed. Next fill the large sausage cases, see: Sausage Making Basics for advice on doing so. Place into an ovenproof dish with a cover, standing in a larger dish half filled with water. Bake for 1 1/2 hours. Allow to cool. Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill. I’ve tasted this and Finnish Blood sausages. I hope I don’t have to do so ever again. *miu 2007-07-24 18:16:25

12

MAIN DISHES
Baked Macaroni and Cheese 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper Topping: 3 tablespoons butter 1 cup panko bread crumbs Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. *Instinct 2007-02-17 14:53:16 PURR-fect Baked Fish (Serves 6-8) This dish was inspired by the seasonings at my favorite Greek restaurant, the Acropol Inn in Clearwater, Florida. Everyone in my family loves it, and a fish dish that even little kids will eat is DEFINITELY a keeper! Aluminum foil Cooking spray 3 lbs red fish, filleted (I prefer salmon or steelhead trout. White fish has too delicate a flavor for this) 13

2 Tablespoons lime juice (I use the juice of 2-3 key limes) 1 Tablespoon minced garlic 8-10 sun-dried tomatoes (I prefer the dry ones, but those soaked in olive oil work, too) Oregano (fresh or dried) to taste 1 medium onion, thick-sliced and separated into rings 8 oz. sliced fresh mushrooms ¼ Cup pine nuts 1 small can sliced black olives (optional) Preheat oven to 350 degrees. Line a baking (cookie) sheet with aluminum foil and spray with cooking spray. Lay fish skin side down on foil. Sprinkle with limejuice and spread minced garlic on top. Generously cover fish with remaining ingredients, in order. Spray another sheet of aluminum foil and cover fish with foil, sealing the sides along the pan. Bake in 350 degree oven for 45 minutes. Serve immediately. *Ginny in CatSpring (submitted by email) Breast of Chicken Oaxaca Yields 6 Servings Chipotle Sauce 1/4 cup hot chicken stock 2 canned chipotle chilies in adobo sauce 3/4 cup reduced fat sour cream Chicken 1 peeled avocado, cut into 18 thin wedges 6 4 oz boneless, skinless chicken breast halves 12 1/2 oz slices Asadero cheese 1/4 tsp salt 1/4 white pepper 2 Tbs all purpose flour 3 large egg whites, lightly beaten 1 Cup unseasoned breadcrumbs Cooking spray 3/4 Cup salsa verde Prepare chipotle sauce: Place hot stock and canned chiles in a blender or food processor and puree. Pour into a bowl, fold in sour cream until well mixed. Set aside. Preheat oven to 425F. Cut a horizontal slit through the thickest part of the each breast half to form a pocket. Stack avocado slices and cheese slices: 3 slices avocado and 2 slices of cheese per chicken breast (ACACA), and stuff one stack into each pocket. Mix salt, pepper and flour together and put into a wide, shallow bowl. Same with egg whites and breadcrumbs. Dredge stuffed chicken breasts in flour, then dip into egg whites and then dredge in breadcrumbs. Place chicken breasts onto a baking sheet that has been sprayed with cooking spray. Lightly spray the tops of the stuffed breast with cooking spray, and place in preheated oven for 15 minutes, or until cooked through. If need be, crisp up top by placing under the broiler for a couple of 14

minutes. Plate the chicken, and top with alternate stripes of chipotle sauce and salsa verde. (About 2 Tbs sauce and 2 Tbs salsa per breast half). *Susan in OH (submitted by email) English Shepherd’s Pie Serving Size : 6 5 large Potatoes Salt 2 tablespoons Butter/margarine 1 dash Milk/whipping cream Pepper 1 pound Lean ground beef 1 large Tomato chopped 6 Sliced mushrooms 2 tablespoons Chopped parsley 1 tablespoon Tomato paste 1 dash Worcestershire sauce 1 cup Brown gravy made from beef drippings or from jar 1 package (10-oz) frozen peas or 1 lb — peas shelled Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. Set aside. Sauté beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole dish Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. *Instinct 2007-02-19 15:52:29 (variations on the same theme) 1. 1 lb ground beef brown with Onions and chopped garlic (to your taste) add 2 cans canned chopped tomatoes, cook down 1/2 hour add 2 cans canned green beans top with mashed potatoes (fresh mashed tastes best but can substitute prepackaged mashed) top with parmesan, bake at 350 until top is browned (ta da easy shepherds) *Brandi Lee Baltimore 2007-02-19 16:02:48 2. You can also make it with cubed beef or lamb (lamb is the traditional version) 3. Shepherd’s Pie 1 Tbs unsalted butter 1 cup finely chopped sweet onion 1 1/2 lbs lean ground beef (could be lamb or 1/2 & 1/2) 1/2 cup dry red wine 1 can diced tomatoes 2 Tbs concentrated tomato paste (the kind in the tube) 1/2 small head roasted garlic, peeled & mashed 15

4 oz shitake mushrooms, stemmed & thinly sliced 1 small zucchini, cut into 1/4″ dice 1/2 cup finely chopped Italian parsley 2 tsp marjoram, crushed 2 tsp Greek oregano, crushed salt and freshly ground pepper to taste Topping: 5 medium - large Yukon Gold potatoes, peeled, sliced & cooked Enough milk or half and half to mash the potatoes to piping consistency 1/2 tsp freshly grated nutmeg 1/4 tsp each salt & freshly ground pepper 1 egg, beaten 1/2 cup grated Parmesan or shredded Gruyere cheese Preheat the oven to 375F. In a large skillet over medium high heat, melt the butter and add the onion. Cook, stirring frequently, until onion is soft and transparent, but not browned. Add the beef, breaking it up with a wooden spoon, and cook 7 to 9 minutes, stirring often, until meat is just brown. Remove skillet from heat and carefully drain off the fat. Return the skillet to medium heat and add the wine, tomatoes and tomato paste and stir. Then stir in the garlic, mushrooms, zucchini, parsley and seasonings. Bring the mixture to a boil, stirring constantly, then reduce heat to very low and simmer for 5 to 7 minutes, or until mushrooms and zucchini are tender, stirring occasionally. Remove the skillet from the heat and drain off and discard any excess liquid. Transfer to a 3 to 4 quart baking dish, spreading evenly. To make topping, whip potatoes, milk or half & half, nutmeg, salt and pepper together until the potatoes are light, fluffy and pipable. Fill a large pastry bag with a wide star tip and pipe the potatoes over the filling in rosettes (or you can just spoon the potatoes over the filling, swirling it so that the surface has texture). Lightly brush beaten egg over the potatoes and sprinkle the cheese evenly over the dish. Bake at 375 for 40 to 45 minutes, or until heated through, and the top is crispy and light golden brown. Let stand 10 minutes before serving. *Susan in OH (submitted by email) & Susan in OH 2007-02-19 16:36:59 Greek Lenten recipe. 1 Medium Cabbage 2-3 Tablespoon Olive Oil 1 Medium Onion (Finely Chopped) 2-3 Pinch Parsley (To Taste) 1-2 Pinch Pepper (To Taste) 3/4 Cup Rice 2-3 Pinch Salt (To Taste) 2 Large Tomatoes (Finely Chopped) 1 1/4 Cup Water 16

Chop the cabbage finely. On low heat, fry the onion just until transparent. Add the cabbage and cook until wilted. Add the tomatoes and water. When it starts to boil, add the rice, parsley, salt and pepper. Simmer until very little liquid remains, approx. 20 minutes. May serve with sliced lemon this is simple and quick side dish and you can customize it very easy *Athena 2007-02-19 15:50:42 Greek Style Lemon Chicken 4 medium lemons 1/4 cup honey (citrus blossom honey is especially nice) 2 Tbs all-purpose flour 1/2 tsp salt 1/2 tsp pepper 6 boneless, skinless chicken breast halves 3 Tbs olive oil 1 medium Vidalia onion, cut into thin wedges 2 Tbs finely chopped fresh oregano (or 1 tsp dried) 1 Tbs finely chopped fresh mint (or 1/2 tsp dried) 2 cloves garlic, minced or pushed through a press 3/4 cup chicken stock 1/4 cup sherry Crumbled feta cheese and sliced black olives for garnish Thinly slice 3 1/2 lemons. Juice the other half, then mix juice with the honey and combine with the lemon slices in a large bowl and toss to coat. Heat a large non-stick skillet over high heat. Scoop the sliced lemons from the bowl with a slotted spoon into the dry pan and brown. Remove the lemons from the pan and reserve for later. Wipe out the pan. Stir the flour together with 1/4 tsp salt and 1/4 tsp pepper. Put the flour mix in a zipper bag and coat 2 chicken breast halves at a time. Add 1 Tbs oil to the pan and heat medium hot. Brown the chicken on both sides and remove from the pan. Add the remaining oil to the pan and then add the onion, herbs, garlic and remaining salt and pepper. Cook over medium heat, stirring frequently, until onion is well softened; about 5 minutes. Add honeylemon juice mixture, chicken stock and sherry and stir. Return the chicken to the pan, cover and simmer for 10 minutes, or until just cooked through. Layer the reserved lemon slices over the chicken and cook uncovered for an additional 3 to 5 minutes. Sprinkle with feta and sliced olives and serve. I like to accompany it with orzo tossed with sun dried tomatoes and toasted pine nuts and steamed spinach. *Susan in OH (submitted by email) Lasagna Needed: 1 large rectangular turkey-roasting pan - one of those disposable ones is best for this, as they are deep enough to hold all the ingredients. 1 Large box Lasagna noodles (these stay uncooked for now) 17

1 medium onion (about 3 inches in diameter) Whole garlic (two good sized cloves will be plenty) 6 eggs (I use grade a extra large or jumbo eggs) Ricotta Cheese (Two large containers) Six cups of Mozzarella Cheese – Shredded (Hold two cups aside for later) Four cups of either grated or shredded Parmesan cheese Two pounds Ground Beef or Turkey (I have never used turkey in my lasagna, but it should be ok) Two Pounds of Italian Sausage - Mild or Hot either in links or loose (I prefer hot links) (I suppose you could also substitute turkey sausage, but the Italian part of me thinks that this is sacrilege) Two large jars of tomato sauce…32 oz jars (I use Ragu or Prego) Preparation Put the sausage in the freezer for about 30 minutes this causes the outside to freeze slightly making it easier to cut up later on. Peal and dice the onion. Set aside Take the garlic cloves and crush with the flat of a knife. This helps remove the skin and releases the oils better than just cutting it up…. Chop finely…just watch your fingers! In a large frying pan melt three tablespoons of Butter or Margarine…. Put in the diced onion and the garlic…brown over medium heat until the garlic is browned and the onions are limp and slightly caramelized. When done…set aside Take the Sausage and cut it into ¾ inch wide chunks (if using links) (this where the slight freezing helps) and cook it. Set aside. (There are two ways to cook the sausage. One is by taking a large pot of boiling water and putting the sausage chunks into it, the other is to fry the sausage bits. This is the way I do it.) Brown the ground beef in a large fry pan ( I split mine into two batches since it is hard to get the entire two pounds into a 10 inch pan properly). When browned, set aside Combine the Ricotta Cheese and half the Parmesan Cheese and the eggs in a LARGE bowl Take a large pot (mine is a five quart size pan) and pour in the tomato sauce. (I use Ragu or Prego) Add the onion and garlic, also the browned ground beef and sausage. Heat over medium heat. Allow to simmer for about 20 minutes. Construction Phase: Ladle a layer of tomato sauce into the bottom of the roasting pan try and get just sauce here, but if a few chunks of sausage find their way into the pan at this stage do not despair. Just leave them alone. On top of the sauce place the first layer of UNCOOKED* Lasagna noodles. Now ladle in another layer of sauce. Spoon in a layer of the cheese mix and sprinkle on a layer of Mozzarella cheese Another layer of uncooked noodles Repeat the above steps until all the ingredients have been used up except for the two cups of Mozzarella. This goes on the very top of the mix….on top of a layer of sauce if possible Cover with aluminum foil and bake according to the directions on the box of noodles. I add about 15 20 minutes because of the size of the batch. Remove the foil during the last 15 Minutes of cooking so that the cheese topping can brown. *Now, the noodles will cook quite nicely in the sauce. That’s why you can use them in their uncooked form. This makes about 12 large servings about 4 x 5 inches…it freezes well. *Greycat ~ Dad to Stormy and Chessie 2007-02-17 15:34:05 It is really easy to make your own sauce. Get a bunch of Roma tomatoes, and puree in a blender with water (add fresh basil and oregano in puree). To take it up a notch, puree your garlic and some onions. Toa take it up another notch (secret ingredient) get fresh spinach (clean) and puree a nice big handful 18

with your tomatoes (put the rest in your salad). It just adds something special to a lasagna or pasta dish. I have had even the pickiest of eaters LOVE this. *MerD OK, since Greycat mentioned Lasagna here is my sauce that you can use with it Basic Marinara 3 TBS olive oil 1/2 tsp Red Pepper Flakes 1/2 Vidalia or Spanish onion 2-3 Garlic cloves, minced 3 14 oz cans whole tomatoes 1 12 ounce can tomato puree 1/8 cup fresh basil 2 tsp. Thyme Pinch of Sage 2 Bay Leaves 3 TBS sugar 2 TBS Salt 2 TBS course ground Black pepper 1/2 cup Red Wine (I like a Cabernet Sauvignon) In a 2-3 quart pot heat the olive oil over medium heat and then add the onion, garlic and red pepper and sauté until translucent. Drain and crush the whole tomatoes and rinse out the seeds as best you can (they will make the sauce bitter) and add to the pot with all the other ingredients except the wine Bring to a low boil and then reduce heat and allow it to simmer for about an hour. Then add the wine and simmer for about 15 minutes more and taste. If the flavor needs to be adjusted, do it in small steps since all the flavors need time to come together. You can double this up and freeze it for easy cooking later in the week or month. Instinct 2007-02-17 16:57:07 *Oh and if you want a meat sauce, just brown about a pound of ground beef or Italian sausage and add it in with the tomatoes Meatballs 1/2 lb sweet sausage meat 1/2 lb ground round 1/2 lb ground sirloin 1/2 cup finely grated Parmesan 1 whole egg 1 teaspoon kosher salt 1/2 teaspoon red pepper flakes 1/2 cup seasoned garlic croutons, powdered, divided Preheat the oven to 400 degrees F. Take croutons and process them in a food processor until they are crumbs In a large mixing bowl, combine all ingredients and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours. Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 19

1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs on a baking sheet covered with parchment paper. Bake for 20 minutes or until golden and cooked through. *Instinct 2007-06-07 15:16:17 Mozzarella pasta sauce 2 tablespoons butter Minced garlic 2 tablespoons flour 2 cups chicken or vegetable broth 1 cup of mozzarella cheese 1⁄2 Cup Parmesan cheese 1⁄2 cup half and half Basil and oregano Melt butter over medium heat and sauté garlic until tender. (If you want chicken, mushrooms or shrimp in the sauce, sauté in garlic butter until done and then set aside) Add flour to melted butter and stir until flour starts to brown. (A roux) May form a soft ball. Add chicken broth and stir until smooth and all lumps are out. Simmer for 10 minutes. Add cheese a little at a time until melted and simmer until well incorporated. Stir frequently Add half and half and herbs. Pour over cooked, hot pasta. By changing the kind of cheese and herbs (or dropping the herbs) this can be a very versatile sauce. It would make a great sauce for a white pizza as it is. Add more Parmesan and it would be great over an open-faced Turkey and Bacon sandwich on toast. Use Cheddar and pour over broccoli or elbow macaroni. (Even toast for a knock off of Welsh Rarebit) Use blue cheese and it would be good as a topping for filets. The possibilities are endless. You could even substitute white wine for some of the broth and come up with even more possibilities. It might even make a good fondue. *ppearson in KY (submitted by email) Spinach-Mushroom Lasagna For even more mushroom flavor, add a few dry porcini mushrooms to the sauce. 9 lasagna noodles 2 tablespoons extra-virgin olive oil 1 lb. spinach, stems removed, chopped* 1 1/2 teaspoons salt 1 1/4 teaspoons freshly ground pepper 2 eggs 2 lb. ricotta cheese 1/4 cup (1 oz.) freshly grated Parmigiano-Reggiano cheese 2 cups sliced mushrooms 1 onion, finely chopped 2 garlic cloves, minced 1 lb. plum tomatoes, chopped 1/3 cup red wine 1 1/2 cups (6 oz.) shredded mozzarella cheese 1. Heat oven to 400°F. Grease 13×9-inch pan. Cook lasagna noodles according to package directions. 20

2. Meanwhile, heat 1 tablespoon of the oil in large skillet over medium heat until hot. Add spinach; cook 5 minutes. Stir in 1/4 teaspoon each of the salt and pepper. Set aside. 3. In medium bowl, combine eggs, ricotta and Parmigiano-Reggiano cheeses. Stir in 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Set aside. 4. Heat remaining 1 tablespoon oil in large saucepan over medium heat until hot. Add mushrooms, onion and garlic; cook about 5 minutes or until onion is transparent. 5. Reduce heat to low. Add tomatoes, wine, remaining 1/2 teaspoon each of the salt and pepper; cook 10 minutes or until sauce is slightly thickened. 6. To assemble, arrange 3 cooked lasagna noodles over bottom of greased pan. Spoon and spread 1/3 of ricotta mixture over noodles. Top with 1/3 each of the spinach, sauce and mozzarella. Repeat layers twice. Cover pan with foil. 7. Bake 45 minutes or until hot and lightly browned. Let stand 10 minutes before serving. TIP *Two (10-oz.) pkg. frozen spinach, thawed and squeezed dry, can be substituted for fresh spinach. 12 servings PER SERVING: 270 calories, 13 g total fat (6.5 g saturated fat), 18 g protein, 20.5 g carbohydrate, 70 mg cholesterol, 600 mg sodium, 2 g fiber *Dee from Tampa 2007-04-20 21:30:47 Stuffed Italian Tomatoes SERVES: 8 - 10 INGREDIENTS: 8 large tomatoes 3 tablespoons olive oil 1 cup onions (1 large onion), chopped 1 (10-ounce) package frozen chopped spinach, thawed and drained 1 cup ricotta cheese 2 egg yolks, beaten 1/2 cup parsley, chopped 1/2 cup mozzarella cheese, grated 2/3 cup freshly-grated Parmesan cheese 1/2 cup almonds, toasted and slivered Salt and pepper TO PREPARE: Preheat oven to 350 degrees. Wash tomatoes, remove tops and scrape out pulp. Salt cavity of tomatoes and turn upside down to drain for 30 minutes. In a saute pan over medium heat, cook onions in oil for 20 minutes or until softened. Add spinach to onions and stir until heated through. Remove from heat and set aside. In a mixing bowl, beat together ricotta cheese and egg yolks. Add parsley, mozzarella cheese, Parmesan cheese and slivered almonds. Season with salt and pepper. Stir in sauteed onion and spinach mixture and blend until all ingredients are well combined. Fill tomatoes with mixture and place stuffed tomatoes in a shallow, greased baking dish. Sprinkle tops of stuffing with additional Parmesan cheese and place in 350-degree oven. Bake for 20 minutes or until tops are brown. *Dee from Tampa 2007-02-07 19:32:23 21

Arni Fournou Greek Islands Ingredients: 4 lbs Lamb (we recommend lamb shanks about 1lb each) 2 lbs sliced potatoes 1 cup chopped tomato 3 oz. chopped garlic 1 teaspoon salt 1 teaspoon pepper 1 cup lemon juice (fresh) 1 cup olive oil 1 teaspoon oregano Directions: Simply mix the above ingredients in a deep baking pan, fully coating the lamb in the marinade. Preheat oven to 275-325° F (depending on the actual heat that a home oven produces). Bake the lamb for 2 hours, turning the pieces over after the first hour. Serve the lamb with the potatoes and use a bit of the remaining juices to pour over the dish. *ppearson in KY (submitted by email) Colcannon Ingredients 2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces 3/4 tsp salt 1/2 tsp pepper 1/2 cup plain yogurt 1/2 cup milk 3 Tbsp unsalted butter 3 oz Canadian bacon, finely diced (about 3/4 cup) 1 medium onion, chopped 4 cups cored, shredded and chopped leafy green cabbage, such as Savoy 1/2 tsp caraway seeds 2/3 cup water Directions Bring potatoes to a boil in a large saucepan, reduce heat and simmer for 20 minutes. Drain potatoes, then mash with 1/2 salt, pepper, yogurt and milk. Melt 1 Tbsp butter in a large, nonstick skillet over medium heat; add bacon and cook for 4 minutes. Transfer bacon to a plate. Cook onion in remaining 2 Tbsp butter in saucepan for 6 minutes. Add cabbage, water and 1/4 tsp salt; cook for 8 minutes. Stir in caraway seeds. Preheat oven to 400°. Spoon half of mashed potatoes into a shallow 1-1/2 inch-quart dish, spreading evenly. Top with cabbage mixture and remaining potatoes. Bake for about 20 minutes, until hot. I’m certain our UK friends have more experience eating Colcannon than American’s, but an exboyfriend from Glasgow, who had been in the US for 2 months when we met, turned me onto this dish. It is great comfort food. And there are many variations, he used to use sausage rather than Canadian bacon. I found this at a St. Patrick’s Day site… *Dee from Tampa 2007-03-01 18:35:55 22

Greek chicken pitas: Chicken breast fresh Oregano fresh tyme fresh marigam Olive oil lemon juice 1 clove garlic cut up herbs,garlic …. throw everything into a ziploc bag and marinate chicken for a couple hours. Take chicken out put on a baking sheet bake at 450 till done brown. yogart sauce: garlic fresh dill salt ,pepper yougart and a peeled cucumber mix let sit in fridge stuff pita with chicken, Lettuce and yogart sauce It is Fantastic and low on fat *Brandi Lee Baltimore 25 fuzzbutts,7 dogs,2 turtles 2007-03-06 16:32:37 Succulent Chicken from True Grits . . . Tall Tales and Recipes from the New South INGREDIENTS: 4 boneless skinless chicken breast halves 1 bunch green onions, chopped 1/4 red bell pepper, chopped 1/2 cup olive oil 1/2 cup butter or margarine 1/4 teaspoon dried basil 1/4 teaspoon dried tarragon 1/4 teaspoon pepper 1/2 teaspoon salt 3 ounces sun-dried tomatoes 2 tablespoons fresh minced dillweed 1/4 cup whipping cream 1/4 cup sour cream TO PREPARE: * Rinse the chicken and pat dry; cut into thin slices. * Sauté the green onions and red pepper in the olive oil and butter in a skillet. Remove the vegetables with a slotted spoon to a bowl. * Add the chicken to the skillet. * Sauté until the chicken is cooked through; drain. Stir in the basil, tarragon, pepper, salt, sun-dried tomatoes, dillweed and sautéed vegetables. Add the cream and sour cream; mix well. * Cook over low heat just until heated through; stirring constantly. 23

* Serve over angel hair pasta or mashed potatoes. *Dee from Tampa 2007-03-15 17:23:48 Irish Farmhouse Bake My Irish mum thought of potatoes as the perfect neutral canvas for suppertime experimentation - I think I’ve had potatoes in evry possible way there is to have them! Here is one my favorite of her inventions: 1/4 cup butter 8 slices smoked Irish Bacon, sliced into thin strips (thinly sliced Canadian bacon makes a good substitute if you don’t have an Irish import store handy) 1 small sweet onion, cut into slivers 4 oz cremini mushrooms, cleaned and sliced 6 medium boiled potatoes 1 Tbs chopped fresh flat-leaf parsley 2/3 cup heavy cream 4 oz Irish farmhouse cheddar cheese, grated (a sharp, crumbly white New York style can substitute) salt & pepper to taste Melt 2 tbs butter in a pan and fry the bacon until cooked and beginning to brown. Remove from the pan and fry the mushrooms and onions until soft and beginning to color. Remove from heat. Cut the boiled potatoes into wedges and mix gently with the bacon, onion and mushrooms, and turn into a 2 qt casserole. Season with salt and pepper; sprinkle with the parsley. Pour the cream over the potatoes and cover with the grated cheese. Bake at 350F for 20 to 30 minutes, or until crisp and golden on the top and very hot. Serve on its own or with broiled tomatoes. Serves 4. *Susan in OH 2007-03-22 19:27:00 Pasta Primavera Recipe from Cooking Club of America This pasta dish tastes light, yet it has a nicely rounded flavor, thanks to a little butter and half-and-half. If you have some extra time and don’t mind shelling fresh peas, use them in place of the frozen ones. Their flavor and texture can’t be beat. If you use frozen peas, don’t worry about thawing them. They’ll cook quickly when added to the sauce. 8 oz. farfalle (bow-tie pasta) 3 tablespoons butter 1 lb. asparagus, cut into 3/4-inch pieces (2 1/2 cups) 1 cup julienned carrots 1/2 cup frozen baby peas 3/4 cup half-and-half 1/2 teaspoon salt 3/4 cup (3 oz.) finely shredded Parmesan cheese, divided 1/4 cup chopped fresh basil 1. Cook farfalle in large pot of boiling salted water according to package directions; drain. 2. Meanwhile, melt butter in large deep skillet over medium-high heat. Add asparagus; cook 2 minutes. Add carrots and peas; cook 3 minutes or until vegetables are crisp-tender. Reduce heat to medium-low. Add half-and-half and salt; cook 1 minute or until half-and-half is hot (do not boil). 24

3. Add farfalle to skillet; toss. Add 1/2 cup of the cheese; toss. Serve pasta sprinkled with remaining 1/4 cup cheese and basil. 4 (1 1/2-cup) servings PER SERVING: 495 calories, 21 g total fat (11.5 g saturated fat), 21 g protein, 57.5 g carbohydrate, 55 mg cholesterol, 960 mg sodium, 6.5 g fiber *Dee from Tampa 2007-04-19 17:35:19 Penne with Asparagus, Ricotta and Lemon From Cooking Club of America–sounds great! Even though asparagus is now available in supermarkets almost year-round, nothing compares to the taste of locally grown spring asparagus. One delicious way to enjoy it is tossed with pasta and a creamy, yet light, ricotta sauce. 1 lb. asparagus 1/2 cup light ricotta cheese 1/2 cup (2 oz.) freshly grated Parmesan cheese, divided 2 tablespoons chopped fresh chives 2 teaspoons grated lemon peel 2 teaspoons lemon juice 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 8 oz. penne (tube-shaped pasta) 1. Peel asparagus stems, if desired. Cut diagonally into 1 1/2-inch pieces. 2. In small bowl, stir ricotta, 1/4 cup of the Parmesan cheese, chives, lemon peel, lemon juice, salt and pepper until smooth. 3. Cook penne in large pot of boiling salted water 10 to 12 minutes or until al dente; drain. Place in large bowl. 4. Meanwhile, place asparagus in steamer basket over boiling water. Cover and steam 4 to 6 minutes or until just tender. Place asparagus on plate. Whisk 1/3 cup of the steaming liquid into ricotta mixture until smooth. 5. Toss penne with ricotta mixture and asparagus. Pass remaining Parmesan cheese. 4 (1 1/2-cup) servings PER SERVING: 335 calories, 7.5 g total fat (4 g saturated fat), 18 g protein, 49.5 g carbohydrate, 20 mg cholesterol, 640 mg sodium, 3 g fiber *Dee from Tampa 2007-04-24 18:24:47 Crab and Shrimp Enchiladas The closing of her favorite Mexican restaurant spurred life member Emily E. Lane to try to recreate a much-loved dish. Although she runs a baking business from her home, this is the first original recipe Emily has developed. It’s full of shrimp and crab, and covered with a creamy cheese sauce. 1/4 cup butter 25

1/4 cup all-purpose flour 2 cups reduced-sodium chicken broth 2 cups (8 oz.) shredded Monterey Jack cheese 3/4 cup half-and-half 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1/2 cup sour cream 2 (8-oz.) pkg. imitation crab 8 oz. frozen shelled, deveined cooked small shrimp (sometimes called salad shrimp), thawed 1/2 cup sliced green onions, divided 8 (8-inch) flour tortillas 1. Heat oven to 350°F. Spray 13×9-inch glass baking dish with nonstick cooking spray. 2. Melt butter in medium saucepan over medium heat. Whisk in flour until blended. Slowly whisk in broth. Bring to a gentle boil. Whisk in cheese, half-and-half, salt and pepper. Place sour cream in medium bowl; slowly whisk in 1 cup of the sauce. Whisk sour cream mixture into remaining sauce. Remove from heat. 3. In large bowl, stir together crab, shrimp, 1 cup of the sauce and 1/4 cup of the green onions. Place 1/2 cup of the filling on each tortilla. Roll up; place in baking dish. Cover with remaining sauce. Bake 20 to 25 minutes or until hot. Let stand 5 minutes; sprinkle with remaining 1/4 cup green onions. 8 servings PER SERVING:460 calories, 23.5 g total fat (12.5 g sat. fat), 27.5 g protein, 33 g carbohydrate *Dee from Tampa 2007-05-01 16:23:41 Mexican street vendor-style hot dogs From:“Fiesta on the Grill” by Daniel Hoyer 1 large onion, peeled and thinly sliced 2 teaspoons vegetable oil Dash of salt 8 slices bacon 8 top quality hot dogs, franks or sausages Toothpicks for securing the bacon 1 cup refried beans 8 hot dog buns or flour tortillas 3/4 cup shredded or crumbled cheese (your favorite type) 1/3 cup roasted, peeled and diced green chiles (New Mexico, poblano, Anaheim, jalapeño, etc.) or pickled, sliced jalapeño or serrano chiles from a jar or can 1/2 cup diced tomatoes Mustard (optional) Cook onion in skillet with oil and salt until golden brown and aromatic. Preheat grill to medium. Attach a slice of bacon to one end of a hot dog with a toothpick. Snugly wrap bacon around the dog in a spiral that completes at the other end. Secure with another toothpick. Heat refried beans. 26

Slowly cook hot dogs on grill, turning occasionally, until bacon is fully cooked and just beginning to crisp. Toast buns or tortillas over grill, spread with some of the beans and place a hot dog in each. Add cheese, chiles and tomatoes and if you like, the mustard. Note: The bacon-wrapped hot dogs also can be cooked in a skillet on the stove top. *Dee from Tampa 2007-05-02 17:24:31 Golden Chicken with Tomatoes and Olives Yield: Makes 4 servings 1 cup long-grain rice 2 tablespoons olive oil 1 pound boneless, skinless chicken breasts, cut into thirds 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 large yellow or other kind of onion, thinly sliced 1 cup large pimiento-stuffed olives, quartered 2 cloves garlic, thinly sliced 1 pint grape or cherry tomatoes, halved 3/4 cup dry white wine (such as Sauvignon Blanc) 3/4 cup fresh flat-leaf parsley, chopped Cook the rice according to the package directions. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until slightly soft, 5 minutes. Add the olives, garlic, and tomatoes and cook, stirring, for 2 minutes more. Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes. Stir in the parsley. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the rice. Tip: This quick, savory sauce also livens up pasta, shrimp, and fish NUTRITION PER SERVING, CALORIES 393(23% From Fat); FAT 10g (Sat 0g); SUGAR 4g; PROTEIN 21g; CHOLESTEROL 41mg; SODIUM 696mg; FIBER 2g; CARBOHYDRATE 47g *Dee from Tampa 2007-05-17 18:05:18 Ale-House Steaks These steaks are imbued with two layers of flavor. First they marinate in a beer mixture seasoned with herbs and hot pepper sauce. Then before grilling, they’re rubbed with a simple three-ingredient seasoning blend. The result is tender, meaty steaks with a hint of spice. MARINADE 1 (12-oz.) can beer 1/2 cup spicy tomato juice 8 sprigs fresh thyme 8 sprigs fresh oregano 3 garlic cloves, minced 1 tablespoon Worcestershire sauce 27

1/2 teaspoon hot pepper sauce 8 (6-oz.) boneless beef New York strip steaks (3/4 inch thick) SEASONING 1 tablespoon mustard seeds 1 teaspoon coarse sea salt 1 teaspoon cracked black peppercorns* 1. In large resealable plastic bag, stir together all marinade ingredients except steaks. Add steaks, turning to coat both sides. Cover and refrigerate 2 to 4 hours, turning occasionally. 2. Heat grill. In small bowl, stir together all seasoning ingredients. Remove steaks from marinade; discard marinade. Sprinkle steaks with seasoning mix, pressing into steaks. 3. Place steaks on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 8 to 10 minutes for medium-rare or until of desired doneness, turning once. TIP *To crack whole peppercorns, place in heavy-duty resealable plastic bag. Pound with flat side of meat mallet or heavy pan until coarsely chopped. 8 servings: PER SERVING: 285 calories, 12 g total fat (4.5 g saturated fat), 39.5 g protein, 1 g carbohydrate, 75 mg cholesterol, 265 mg sodium, 0 g fiber *Dee from Tampa 2007-07-24 17:13:07

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SOUPS
Chuck wagon soup A cross between Stew and chili 2lbs. cooked ground beef 2 cans whole kernel corn 2 cans green beans 2 cans english peas 2 cans red beans or pintos potatoes(cut up) carrots(sliced) chili powder chili seasoning salt(to taste) 4 cans tomato sauce onions(fresh or dehydrated) season to your liking Water(enough to cover everything) Add some salt, chili powder, chili seasoning and onions to ground beef and cook. Drain meat after cooking. Add meat to pot of vegetables. Vegetables should already be on to simmer while meat is cooking. Add 1 tablespoon or so of chili powder and chili seasoning to pot of vegetables(more or less, depending on your taste). Extra onions can be added to the pot also. Let simmer for an hour or two on low to medium heat, at least until potatoes and carrots are done. I find the longer it simmers, the better it tastes. This recipe is not exact. It is along the lines of cooking like grandma used to. A pinch of this and a pinch of that! My husband discovered this soup years ago at a restaurant we used to eat at. So, I just made my own. I was able to eat some of it and tell what was in it. It will take a time or two of fixing it, to get it to suit your exact tastes but it is worth it. Any questions, feel free to ask me. Next , I hope to try making some homemade beans, ham and potato soup or split pea soup. Warning: this recipe makes a big pot of soup! I have a hungry hubby. I use a 16 qt. stock pot! *Renee in Arkansas 2006-11-30 23:27:51

White Chipotle Chicken Chili A healthy twist on a spicy classic, this terrific dish tastes even better the next day. South Beach diet recipe. Tip: Chipotle peppers are jalapeños that have been dried and smoked. They come canned, packed in 29

adobo (a tomato-based sauce); you can find them in the Latin or ethnic foods aisle of your market. Beware: Unless you like your chili super-hot, remove the seeds before adding peppers. Serves 6 Ingredients 1 tbsp extra-virgin olive oil 1 large onion, chopped 4 boneless, skinless chicken breast halves (1 3⁄4 lb), cut into 1-inch chunks 2 tsp chili powder 2 tsp ground cumin Salt and black pepper 3 cans (14.5-oz size) white kidney or cannellini beans, drained (save 1⁄2 cup draining liquid) and rinsed 2 cups reduced-sodium chicken broth, divided 1 tsp canned chipotle chili, seeded and minced 1/2 Cup nonfat half-and-half Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves Instructions 1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring. 2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 1⁄4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through. 3. Meanwhile, combine remaining 1 can beans and 3⁄4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro. Nutritional Information: 360 calories, 41g protein, 33 g carbohydrate, 8 g fiber, 5 g total fat, 1g saturated fat, 85 mg cholesterol, 671mg sodium *MerD in CO

Hearty Pea Soup (Vegetarian, low fat, low salt and very good) 1 Onion - diced 1 Clove Garlic (minced) 2 Tbs Oil 1 Bay Leaf 1 tsp Celery Seed 1Cup Green Split Peas 1/4 Cup Barley 1/2 Cup Lima Beans (I use the baby limas) 10 Cups Water or Vegetable Stock 2tsp Salt Dash Pepper 1/2 tsp Dried Basil 1/2 tsp Thyme 1 Carrot - chopped 3 Celery stalks - diced 1/2 Cup Parsley - chopped (use fresh if possible) 1 Large Potato - diced 30

Sauté onion and garlic until soft with the bay leaf and celery seed. Stir in peas, beans and barley. Add 10 cups of water or stock and bring to the boil. Reduce heat, cover, simmer 1 1/2 hours. Add salt, pepper, vegetables and herbs. Turn heat to lowest possible to simmer 30 to 45 minutes. Add extra liquid if needed. *Elene in York, PA (submitted by email)

Beer Cheese Soup 16 ounces of shredded sharp cheddar cheese (4 cups) 2 cups of Hot Chicken Broth 1 Cup half and half 1 12 ounce bottle or can of beer 1/4 teaspoon of white pepper 1/8 teaspoon tabasco (or more) 3 Tablespoons flour 1/2 stick of unsalted butter Bacon, cooked until crisp and crumbled In a large two-quart saucepan melt butter over medium heat. Add flour and cook for a few minutes stirring the whole time. Cook until the flour mixture browns slightly. It may pull away from the sides of the pan and form a soft ball of roux. Add hot chicken broth and stir. Add beer and stir. Simmer for 10 minutes stirring occasionally. Do not boil. (The alcohol cooks out of the beer) Add cheese a little at a time and stir with a whisk. Once cheese is completely melted and incorporated, slowly add half and half. This will bring in a velvety texture. Season to taste with white pepper, hot sauce, or if desired, a dash of garlic powder or chives. Top each bowl with crumbled bacon and a few shreds of cheese. Could also top with croutons. *ppearson in KY (submitted by email) Minestrone Parmesan SERVES: 10 - 12 INGREDIENTS: 1/4 cup olive oil 1 cup minced onion 2 cloves garlic, minced 1/4 cup minced fresh cilantro 3 cups finely diced smoked ham 4 quarts beef broth, boiling 1 cup diced fresh or canned tomatoes 1 cup diced carrots 1 cup diced celery 1/2 cup corn 1 cup diced raw white potatoes 1 cup cooked garbanzo beans 31

1 cup uncooked small pasta (macaroni or smaller) 2 cups shredded fresh spinach Freshly ground pepper, to taste Freshly grated Parmesan cheese, to taste TO PREPARE: Heat oil in a large stockpot and sauté onions, garlic, cilantro and smoked ham until onions are soft. Add boiling beef broth and simmer on medium-low heat for 20 minutes. Add tomatoes, carrots, celery, corn, potatoes and garbanzo beans all at once. Cover and barely simmer until vegetables are tender. Add pasta and spinach and cook until pasta is al dente. Season with pepper. Stir in freshly grated Parmesan cheese and serve hot. NOTE: This hefty soup is best prepared a day ahead and reheated to serve. Make 2 batches and freeze the extra. *Dee from Tampa 2007-02-01 17:42:59

Roasted Tomato Soup Makes 5 cups, serves 6 8-10 Ripe Tomatoes (3 lbs) cored, halved, seeded 1 1⁄2 teaspoons of Olive Oil or canola oil 2 red onions (or 4-6 shallots) chopped 1 clove garlic, minced 3 cups de-fatted, reduced-sodium chicken stock or vegetable stock 3 Tablespoons chopped fresh basil or fresh dill Salt and freshly ground black pepper to taste Preheat broiler. Spray baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. (Broiling intensifies the flavor) Slip off skins and chop coarsely. Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and sauté for 5 minutes. Add garlic and sauté until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook stirring for 1 minute more. Transfer the mixture to a food processor or blender and process until smooth. Return to the saucepan. Stir in chicken stock and bring to boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in basil or dill. Season with salt and pepper to taste. Cover and refrigerate until chilled, at least 1 hour. This allows the flavors to marry. Can be served hot or cold. Can be stored covered in the refrigerator for up to 2 days. You can cheat this recipe in the winter time by broiling whole canned tomatoes and using Campbell’s Tomato Juice. *ppearson in KY (submitted by email) Curried Vegetable Stew Serve over rice or couscous for a healthful vegetarian meal. (I served it over polenta…) Makes: 4 main-dish servings Preparation time: 15 minutes Cooking time: 25 minutes 32

2 teaspoons olive oil 1 large sweet potato (12 ounces), peeled and cut into 1/2-inch pieces 1 medium onion, cut into 1/2-inch pieces 1 medium zucchini (8 ounces), cut into 1-inch pieces 1 small green pepper, cut into 3/4-inch pieces 1-1/2 teaspoons curry powder 1 teaspoon ground cumin 1 can (15 to 19 ounces) garbanzo beans, rinsed and drained 1 can (14-1/2 ounces) diced tomatoes 3/4 cup vegetable broth 1/2 teaspoon salt 1. In deep nonstick 12-inch skillet, heat oil over medium-high heat. Add sweet potato, onion, zucchini, and green pepper; cook, stirring, until vegetables are tender, 8 to 10 minutes. Add curry powder and cumin; cook 1 minute. 2. Add garbanzo beans, tomatoes with their juice, broth, and salt; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer until vegetables are very tender but still hold their shape, about 10 minutes longer. Each serving: About 223 calories (20 percent calories from fat), 8g protein, 39g carbohydrate, 5g total fat (0g saturated), 0mg cholesterol, 790mg sodium. *Dee from Tampa 2007-05-02 17:00:45

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SIDE DISHES
Green Beans in Herbed Tomato Sauce (Serves 4) 12 ounces green beans, cut into 2" pieces (fresh or frozen) 1 teaspoon olive oil 1/4 cup fine chopped onion 3 cloves garlic, fine lengthwise slivers 1 1-pound can chopped tomatoes (do not drain) 1 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon each salt & pepper 1/4 teaspoon sugar 1/16 teaspoon ground nutmeg If using fresh green beans steam until tender 12-15 minutes, for frozen follow directions on package. Drain Heat oil in large skillet of medium heat. Sauté onion and garlic until tender (3 minutes or so). Add tomatoes and spices and stir well. Bring to a boil, reduce heat and simmer uncovered (stir occasionally), 10 minutes. Add green beans to skillet and heat through. *Elene in York, PA (submitted by email) Healthy Turnovers (with spinach) (10 Turnovers) 1 teaspoon oil (olive best) 1 cup fine chop onion 2 tablespoons pine nuts(although they add great flavor, if fat in diet is issue, they can be omitted) 2 tablespoons raisins/currants 1 10-oz pack frozen chopped spinach, (thaw and squeeze until most liquid removed) 1 teaspoon dill weed 1 tablespoon lemon juice salt and pepper to taste 1 10-ounce pack refrigerator biscuits (or equivalent homemade biscuit dough) Sauté onion and pine nuts in oil over medium heat just until onion starts to brown and pine nuts are toasted. Stir frequently. Take off heat and add remainder of ingredients (except the biscuits). Mix well. Preheat oven to 400 degree F. Separate biscuits and place between wax paper or plastic wrap, several inches apart. Roll biscuits into 4 to 5 inch circles. 34

Put a heaping tablespoonful of filling, placed slightly off center, on each circle. Fold carefully, making a 1/2 circle, and stretch the dough over filling. Crimp edges with a fork, place on ungreased baking sheet. Bake 8 - 10 minutes, until golden. Serve warm or at room temperature. *Elene in York, PA (submitted by email) ARTICHOKE DIP Ingredients: 1 can cream of celery soup 1 pkg cream cheese (softened) 1 pkg grated parmesan cheese (3/4 cup) 2 bottles marinated artichokes 1 4ounce can green chilies (chopped) Combine all ingredients in an oven safe bowl Chop artichokes into smaller pieces (if necessary) Save back 1/4 cup of the Parmesan to sprinkle on top when done mixing ingredients Bake 400 F until hot all the way through, (should be bubbling at edges) Serve with bread or crackers. *to lighten the recipe, use fat free cream of celery, and 1/3 less fat cream cheese (not fat free though)* *MerD in CO * Mini Crab Cakes Yields 36 mini cakes 1 Tbs unsalted butter 3 slices white bread, crusts removed, torn 2 to 4 scallions, minced (~1/4 cup) 1 large egg 1/2 cup sweet red or yellow pepper, minced 1 1/2 Tbs mayonnaise 1 tsp Dijon Mustard 1 Tbs minced Italian parsley 1/2 tsp sea salt 1 tsp Worcestershire sauce 5 to 6 grinds black pepper 1/2 tsp Old Bay (a seasoning mix that's used as a crab boil, in the spice section of your grocery store.) Plain dried breadcrumbs Melt butter in small skillet over medium heat. Add scallions and red or yellow pepper. Sauté until veggies are soft ( 3 to 5 minutes). Set aside to cool. Pulse bread to fine crumbs in food processor. Whisk together egg, mayonnaise, mustard, old bay, Worcestershire, salt and pepper. Add cooled veggies, parsley, 1 lb backfin crab meat (picked over) and fresh bread crumbs. Mix together gently but thoroughly. Put dry breadcrumbs on a small plate. 35

Cover a cookie sheet with waxed paper. Pack a tablespoon (measuring spoon) with chilled crab mixture and drop into dry breadcrumbs. Using a fork for assistance, gently turn to coat and shape into 1 1/2" patties. Place on waxed paper. Continue until all crab mixture has been used. Place full sheets into fridge to chill for at least 1 hour. Preheat oven to 400F. Brush a cookie sheet with olive oil. Place chilled cakes on oiled sheets leaving sufficient space to turn. Spray tops of cakes with olive oil. Bake 10 minutes at 400F. Turn and bake 7 to 8 minutes more. Serve warm with remoulade, tartar sauce, and/or Sauce Louis. *Susan in OH (submitted by email) Mushroom Palmiers Yields 36 Servings 18 oz mushrooms, finely chopped 1 1/2 tsp thyme, crushed 3/4 Tbs fresh lemon juice 1 medium onion, finely chopped 5 Tbs butter 2 Tbs flour 3 sheets frozen puff pastry, thawed, kept cold Melt the butter over medium high heat and add the mushrooms and onions. Sauté for several minutes, stirring frequently, until most liquid has been evaporated; about 8 minutes. Sprinkle the flour, thyme and lemon juice over the pan, and continue cooking over medium heat until mixture binds together, about 1 to 2 minutes more. Season with fresh ground pepper and set aside to cool to room temperature. Thaw puff pastry according to package directions, and keep in the fridge until filling is ready. Unwrap and roll one sheet onto a sheet of saran wrap. Spread 1/3 of the cooled filling over the pastry, coming to within a centimeter or so of the edges. Starting with the long sides, fold the pastry toward the middle in classic palmier fashion, then wrap up in the saran wrap and chill the roll until firm (a few hours in the fridge or 15 to 20 minutes in the freezer). Fill and roll remaining two pastry sheets. If freezing for later use, wrap in multiple layers of saran and freeze. Thaw overnight in the fridge before baking. When ready to bake, preheat oven to 425 F. Remove each roll from the fridge just before slicing, and slice into 24 pieces (a serrated knife makes this easier). Put any slices not on the cookie sheet back into the fridge to keep cold while the others are baking. Space 1 1/2" apart and bake for15 - 18 minutes. Watch carefully toward the end of baking time to prevent burning! Serve warm (but delicious at room temperature too). *Susan in OH (submitted by email) Easy Beef-Stuffed Peppers 36

Easy to prepare and so good to eat! 1 pound lean ground beef 4 medium bell peppers, green, red or yellow 3/4 cup chopped onion 1/4 cup regular white rice, uncooked 3 tablespoons ketchup 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained 1 tablespoon ketchup 1/2 teaspoon dried oregano Heat oven to 350 degrees F. Cut the tops off the bell peppers and remove the seeds and ribs. In large bowl, combine the ground beef, onion, rice, 3 tablespoons ketchup, 1/2 teaspoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Spoon equal amounts of filling into each pepper. Put in an 8 x 8-inch baking dish, making sure the peppers fit snugly but easily.\ For the sauce: Combine the stewed tomatoes, 1 tablespoon ketchup and 1/2 teaspoon dried oregano. Pour the sauce over the peppers. Cover tightly with aluminum foil and bake for 1 1/2 hours or until the peppers are tender and the beef is cooked through. *Dee from Tampa 2007-02-06 18:37:27 Asiago Smashed Potatoes Found this at Cooking Club of America’s site—sounds fantastic! Life member Kerry McGuire-Corum hates lumpy, gravy-laden mashed potatoes. One day, she decided to create a better version with red potatoes, a much-loved variety, and ingredients from her fridge that needed to be used up. “These potatoes are so yummy,” Kerry says, “you won’t ever want anything else!” 4 lb. red potatoes, unpeeled, quartered 1 1/2 teaspoons salt, divided 10 oz. Asiago cheese, shredded* 1/2 cup butter, cut up 1/2 cup milk 1/2 cup sour cream 1/2 cup sliced green onions 1/2 cup crumbled cooked bacon 1/4 teaspoon freshly ground pepper 1. Place potatoes in large saucepan or Dutch oven; add enough water to cover. Stir in 1 teaspoon of the salt. Bring to a boil over medium-high heat. Reduce heat to medium; boil 20 to 30 minutes or until potatoes are tender when pierced with knife. Drain well. 2. Return potatoes to pan. Add all remaining ingredients, including remaining 1/2 teaspoon salt. Mash potatoes with potato masher. TIP *Asiago cheese is made from cow’s milk and has a firm texture and a nutty flavor. It’s similar to Parmesan cheese and can be grated or shredded. 14 (about 3/4-cup) servings, PER SERVING: 275 calories, 15 g total fat (8 g saturated fat), 11 g protein, 24.5 g carbohydrate, 40 mg cholesterol, 825 mg sodium, 3 g fiber *Dee from Tampa 2007-03-22 16:15:29 37

Asparagus-Spinach Pancakes From Real Simple Magazine 1 cup milk 3 eggs 1/3 cup sour cream 5 ounces frozen chopped spinach, defrosted and squeezed 1/4 pound asparagus, trimmed, peeled, and chopped 3 tablespoons freshly grated Parmesan 1/2 teaspoon kosher salt 1/2 cup all-purpose flour 1/3 cup olive oil In a large bowl, whisk together the milk and eggs. Stir in the sour cream, spinach, asparagus, Parmesan, and salt. Add the flour and mix until well combined. In a large skillet, over medium heat, heat 1/3 of the oil. Make 4 pancakes (about 1/4 cup of batter per pancake) and cook until golden brown and slightly puffed, 2 to 3 minutes per side. Working in batches, make a total of 12 pancakes, adding oil as necessary. Yield(12): 4 servings Nutrition Per Serving: Calories 373(1% From Fat); Fat 29g (Sat 8g); Protein 12mg; Cholesterol 176mg; Calcium 194mg; Sodium 458mg; Fiber 2g; Carbohydrate 18g; Iron 2mg *Dee from Tampa 2007-04-25 16:57:49 Grilled Jalapeno Poppers The Wichita Eagle 12 jalapenos Cream cheese (garlic-herb or other flavored variety if desired) Toothpicks Rinse jalapenos and pat dry. Cut jalapenos in half lengthwise. Remove seeds and inner membranes. Fill each half with cream cheese and stick back together. Stick one or two toothpicks through the jalapenos to help hold the halves together. Brush grill with vegetable oil. Place jalapenos on hot grill and cook until cream cheese is partially melted and jalapenos have a few char marks on them. *Dee from Tampa 2007-05-11 16:34:45

Shrimp & Asparagus Quiche 4 eggs 1 cup half-and half 1⁄2 cup real mayonnaise 2 Tbsp. flour 8 oz. shredded Swiss cheese 1 (9 inch) unbaked Deep-dish pie shell Garlic powder salt Onion, diced Shrimp (I was lazy and used a bag of Tom Thumb cooked, peeled, no-tail shrimp from the freezer section. I usually put in raw shrimp and it cooks perfectly!) 38

Asparagus (I used frozen that I nuked for a few minutes and cut into pieces) Preheat oven to 350 degrees. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into unbaked pie crust. (Be careful because it will overflow—I learned this the hard way! I put the extra in a disposable mini-loaf pan.) Bake for 45 minutes to 1 hour or until the top is golden brown. I made this recipe up from a basic quiche recipe. I have also put in mushrooms and changed the type of cheese, but this is my favorite. *FondaHonda in Ft. Worth 2007-05-11 17:50:41 Seven-Fruit Salad from: FamilyTime.com A tongue-tingling lime dressing complements the colorful variety of fruit in this delightful salad. It’s always a hit at summer get-togethers. It looks beautiful on a buffet and is very refreshing on a hot day. Ingredients 1/2 cup lime juice 1/2 cup water 1/2 cup sugar 2 medium nectarines, thinly sliced 1 large firm banana, thinly sliced 1 pint blueberries 1 pint fresh strawberries, sliced 1 1/2 cups watermelon, balls 1 cup green grapes 1 kiwi, peeled and chopped Directions In a bowl, combine the lime juice, water and sugar; stir until sugar is dissolved. Add nectarines and banana; toss to coat. In a 2 1/2 qt. glass bowl, combine the remaining fruits. Add nectarine mixture; stir gently. Cover and refrigerate for 1 hour. Serve with a slotted spoon. *Dee from Tampa 2007-05-23 19:23:02 Simple Guacamole INGREDIENTS 2 avocados - peeled, pitted and diced 1 teaspoon salt 1 large tomato, diced 1 onion, diced 1 jalapeno pepper, chopped 2 tablespoons fresh lime juice 1 clove crushed garlic INSTRUCTIONS In a medium bowl, use a fork to mash the avocados and stir in salt. Mix in the tomato, onion, jalapeno, crushed garlic and lime juice. *Dee from Tampa 2007-06-08 16:55:07 39

DESSERTS
(Almost) Flourless Chocolate Cake Yields 12 Servings 6 Tbs butter 3 Tbs + 1 3/4 tsp Equal for recipes OR 1 1/2 cups Equal Spoonful 4 oz unsweetened chocolate 1/3 cup skim milk 1/3 cup apricot spread able fruit 3 egg whites 1/8 tsp cream of tartar 2 tsp instant espresso powder 1/4 cup cake flour 1/8 tsp salt 1 egg yolk 1 tsp vanilla 1 recipe Rich Chocolate Glaze Lightly grease bottom and sides of a 9" spring form pan. Line pan with a circle of parchment, then lightly grease the parchment. Set aside and preheat oven to 350F. Heat butter, chocolate, milk, apricot preserves & espresso powder in a small saucepan over mediumlow heat, whisking frequently, until chocolate is nearly melted. Remove from heat and continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal, whisking until smooth. Set aside. Beat egg whites and cream of tartar to firm peaks in a large bowl. Scoop out about 1/2 cup of egg whites into chocolate mixture and fold in to lighten. Fold this into the remaining egg whites. Sift combined flour and salt into the mixture, folding in about a tablespoon at a time. Pour batter into pan. Bake at 350F until cake is just firm when lightly touched; 18-20minutes DO NOT OVERBAKE Carefully loosen side of cake from pan with a small sharp knife, which will keep the cake from cracking as it cools. Cool completely in the pan on a wire rack, and the refrigerator until chilled: 1 to 2 hours. Remove cake from pan to serving plate. Spread with chocolate glaze. Serve at room temperature garnished with light whipped topping and raspberries. Per Slice: 139 calories, 11 g carbohydrate, 11 g fat, 18 mg cholesterol, 108 Mg sodium. Exchanges: 1/2 bread, 2 fat Rich Chocolate Glaze: 1/4 cup skim milk 40

2 oz unsweetened chocolate 1 Tbs + 1/2 tsp Equal for Recipes OR 1/2 cup Equal spoonful Heat milk and chocolate together in a small saucepan, whisking frequently until chocolate is almost melted. Remove from heat and whisk until chocolate is melted and mixture is smooth. Whisk in Equal. Refrigerate until of spreading consistency. Spread over cake. Adds to each piece: 30 cal, 1 g protein, 3 g carbohydrate, 3 g fat, 0 mg cholesterol, 3 mg sodium. Exchanges: 1/2 fat *Susan in OH (submitted by email) Banana Pudding From Stop and Smell the Rosemary, Recipes and Traditions to Remember INGREDIENTS: 2 cups vanilla wafers 1/4 cup rum 1/4 cup bourbon 1-1/4 cups plus 1 tablespoon sugar 3/4 cup all-purpose flour 1/2 teaspoon salt 4 cups milk 8 large egg yolks, beaten 2 teaspoons plus 1/2 teaspoon vanilla extract 8 ripe bananas, sliced 1 cup plus 1/2 cup crumbled chocolate-covered toffee bars 2 cups heavy whipping cream TO PREPARE: Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon. Set aside. Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of ice water. Stir about 5 minutes to stop the cooking. Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 by 12-inch glass baking dish. Repeat layers. Whip cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigerate before serving. SERVES: 10 - 12 (sorry, did not get who posted this.) Chocolate Mint Bread Pudding From Recipe Contest Winner Greg F. - Woodland, TX Serves 6. 2 bags Celestial Seasonings Mint Magic® Herb Tea 1 1/2 cup milk 1 6-oz. package semi-sweet chocolate pieces 1/2 cup sugar 1 egg beaten 1/4 tsp. salt 41

2 1/2 cups soft bread crumbs 1 Tbsp. butter Add 2 bags of Celestial Seasonings Mint Magic Herb Tea to milk. Simmer over medium heat for 5 minutes (do not boil). Remove tea bags. Add chocolate and continue over medium heat until chocolate melts. Remove from heat. Combine with sugar, egg and salt. Beat well. Stir in bread crumbs. Pour into a 1-quart baking dish lightly coated with butter. Place dish into a 13″x9″x2″ baking pan and add hot water to pan to a depth of 1″. Bake at 400° for 15–20 minutes or until a knife inserted comes out clean. *Dee from Tampa 2007-02-01 18:26:24 Chocolate Mousse Pie Crust 10 Chocolate Graham Crackers 2 Tbs honey 2 Tbs unsalted butter (melted) Filling 1 envelope unflavored gelatin ½ cup cold water 12 oz evaporated skim milk 3 Tbs unsweetened cocoa powder 2 Tbs Sugar 7 oz semisweet chocolate, broken into pieces 2 tsp pure vanilla extract 14 oz Whipped cream or Non-Dairy Whipped topping Preheat oven to 350 Crust Crush the graham crackers into fine crumbs. Then, mix with the honey and butter until all crumbs are moistened and then hold together. Pour the crumbs into a 9” spring form pan and press evenly across the bottom and up the sides. This is easiest if done with a glass that has straight sides and a flat bottom Bake crust in the oven for 5 minutes. Remove and allow to cool on counter. Filling In a small saucepan, sprinkle gelatin over the cold water and let stand for 1 minute until gelatin softens. Then place pan over low heat until gelatin dissolves. In medium saucepan bring evaporated milk to a boil stirring constantly. Stir in cocoa powder, sugar and chocolate. With wire whisk, mix until smooth and then pour through a strainer into a large bowl for cooling and stir in the vanilla and the gelatin mixture. Once at room temperature, refrigerate and stir every 10 minutes until it thickens (this will keep a skin from forming and allow it to chill evenly) in about 30 to 40 minutes. Gently fold in whipped topping and then pour into crust. Refrigerate for at least two hours (to allow it to fully set) and serve I will usually grate the leftover chocolate and sprinkle it on the top. *Instinct 2007-02-17 15:20:56

PATTI’S SUGAR FREE CHOCOLATE CHEESECAKE Cheesecake 42

In a blender add: 2 packages cream cheese 3 eggs 8oz sour cream Vanilla to taste (at least 1 teaspoon) 12 packets Splenda and blend for 15 minutes Toward the end of blending make a batch of sugar free chocolate 1 ounce unsweetened bakers chocolate 2 tablespoons butter Melt in microwave for 1 minute Stir in 6 packets Splenda 2 ounces cream 1/2 teaspoon vanilla While blender is running pour the melted chocolate into the cheesecake batter and blend at least 1 minute more. Pour into spring form pan or other such container Place cheesecake pan in larger pan of water and put in oven and bake at 350 for 1 hour. At the end of the hour turn off the oven and leave for at least one hour more. ***If you don’t want chocolate cheesecake you can add any sort of flavored extract or a little lemon juice for plain cheesecake. If you want to make marbled cheesecake then pour 1⁄2 to 2/3 of the batter into the spring form pan and add the chocolate to the remaining batter. Blend for a minute and swirl into the plain batter. I think this could be made with low fat cream cheese and low fat sour cream but I haven’t tried it that way. NOTE: The chocolate recipe can be doubled, tripled, etc to make sugar free chocolate candy. When I make it as candy, I quadruple the recipe and make it over a double boiler instead of in the microwave. I also add smooth peanut butter for peanut butter chocolate fudge. I have also used the recipe as a covering for sugar free buckeyes. I mix peanut butter, cream cheese and Splenda for the filling. I roll the balls and make the chocolate recipe and add either cooking quality wax or pure cocoa butter so that it will harden for the outside layer. It has been a while and I can’t find my recipe for the proportions of peanut butter to cream cheese. I think it was a two to one ratio, but I am not positive. Experiment! The chocolate recipe is very flexible for experimentation. Finding a good source for cocoa butter is key if you are going to use it for candy coating and firmer chocolate. *ppearson in KY (submitted by email) Lemon Bars Crust 2/3 cup All Purpose Flour 1/3 cup Graham Cracker Crumbs 1 TBS Granulated Sugar 3 TBS Butter Topping 3 Large Egg Whites 1 Large Whole Egg 1 cup Sugar 1 TBS grated Lemon Zest 43

1/2 Cup Fresh Lemon Juice (about 4 lemons) Confectioners Sugar for dusting Preheat oven to 350. Take an 8×8x2 baking pan and spray with non-stick cooking spray, then line bottom and sides with parchment paper, extending paper a few inches beyond 2 opposite sides. The spray will help the paper stay in place. Crust In medium mixing bowl whisk together flour, graham cracker crumbs and sugar. Using fingers, rub butter into the mixture until evenly moistened and has the texture of moist sand. Spread crumbs evenly across the bottom of the baking pan and firmly press into and even layer. Bake in oven until lightly browned, about 13 minutes, then remove from oven but leave oven on. Topping In a medium bowl, combine all topping ingredients and bet them at high speed with a hand mixer until thoroughly combined. Pour over hot crust and then return to oven and bake for about 30 minutes or until almost no indentation remains when lightly touched in center. Move pan to wire rack to cool completely Lift the entire square out of pan by parchment paper edges when completely cool and cut the square into three even strips on one side and then make 4 even cuts on the other side so you have 12 even bars Dust with confectioners sugar and serve *Instinct 2007-02-17 15:18:39 Raisin Apple Bread Pudding Ingredients: 4 cups white bread cubes 1 medium apple, chopped 1 cup raisins 2 large eggs 1 can (12 fl. oz.) Evaporated Milk 1/2 cup apple juice 1/2 cup granulated sugar 1 1/2 teaspoons ground cinnamon 1 jar caramel ice cream topping, (optional) Directions: PREHEAT oven to 350° F. Grease an 11×7-inch baking dish. COMBINE bread, apple and raisins in large bowl. Beat eggs in medium bowl. Stir in evaporated milk, apple juice, sugar and cinnamon; mix well. Pour egg mixture over bread mixture, pressing bread into milk mixture; let stand for 10 minutes. Pour into prepared baking dish. BAKE for 40 to 45 minutes or until set and apples are tender. Serve warm with caramel topping. *Dee from Tampa 2007-02-16 21:00:07 Raspberry Lemon Mousse Preparation Time: 10 min. Cooking Time: 0 min. Ingredients: 1/2 cup heavy cream 44

1 cup lemon curd (You can find it near the jams and jellies. It is very similar to the filling in Lemon Meringue Pie. (Lemony-ier) If you can’t find it in the jar there are lots of recipes on-line) 1 cup fresh raspberries Cooking Directions: Whip cream to soft peaks in a chilled bowl using an electric mixer. Whisk 1/3 cream into lemon curd in another bowl. Fold in remaining cream. Spoon into dessert dishes and refrigerate for at least 15 minutes, or up to 4 hours. Sprinkle berries over mousse just before serving. Servings: 4, Per Serving: calories 202, fat 12.8g, calories from fat 57%, protein 2.9g, cholesterol 48.8mg, dietary fiber 2.1g *Dee from Tampa 2007-02-16 17:46:38 Rum Balls I usually use coconut rum and this year I used red and green sugars to roll the balls in. Very pretty! My friends just rave over them. Enjoy! Rum Balls 1 box Vanilla Wafers (finely ground) 1 cup Walnuts (finely ground) 2 cups Powdered Sugar 1/4 cup Cocoa Powder 1/4 cup Light Corn Syrup 1/2 cup Rum (Myers dark rum, Coconut Rum, Or Captain Morgan) Granulated Sugar Mix together the first 4 ingredients, and then add liquids. If the mixture is a little dry, add more rum!!! Chill in refrigerator for at least 1 hour. Make into 1-inch balls, roll in granulated sugar. Best if kept in refrigerator for at least 1 week before serving. The longer they sit in the refrigerator, the better they become! *Melanie in FL 2007-02-17 15:28:36 I’ve rolled the rum balls in powdered sugar, coco powder and sometimes in crushed nuts *Susan in Kennesaw, GA 2007-02-18 12:43:05 Orange Balls intense flavor, (no alcohol alternative) 1 pound crumbs (vanilla wafers and graham crackers) 1 pound powdered sugar 6 oz orange juice concentrate 1 stick melted butter Mix crumbs and sugar add liquid/ roll into balls and roll in sugar! *MerD in CO

CHOCOLATE CREAM CHEESE-FILLED PEARS The chocolate cream cheese will go great with almost anything, but they’re paired here with heart45

shaped pears. Time : 10 min. Servings : 6 INGREDIENTS 4-oz. of cream cheese, softened 1⁄4 cup chocolate-flavored syrup 2 cans (15 1⁄4 oz. each) Pear Halves, drained 1 Tablespoon miniature semisweet chocolate pieces Fresh mint leaves (optional) INSTRUCTIONS Stir together cream cheese and chocolate syrup in medium mixing bowl. Drizzle dessert plates with additional chocolate syrup, if desired. Arrange pears on plates. Spoon cheese mixture into pear centers. Sprinkle with chocolate pieces. Garnish with mint leaves, if desired. *Dee from Tampa 2007-02-07 18:08:14 Sour Cream Cheesecake Crust: 33 graham cracker squares, crushed to crumbs 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan 1 tablespoon sugar Parchment paper to line pan with Filling: 20 ounces cream cheese 1 1/4 cups sour cream 1 cup sugar 1 tablespoon vanilla extract 2 eggs 3 yolks 1/3 cup heavy cream Crust Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch spring form pan. Adhere parchment to the bottom and the sides. In a small bowl, combine crushed graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Once cool, wrap the outside of the pan in heavy aluminum foil so water cannot seep in. The pan will be set into a water bath during baking. Reserve additional crumb mixture for sides. Filling Turn oven up to 350 degrees and place a pot of water on to boil to use for a water bath while baking the cheesecake. In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl and beat again until the mixture is smooth. 46

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust. For baking you will need the spring form pan and another pan that is large enough that the spring form can sit comfortably inside of it. Pour boiling water into the larger pan and then place cheesecake into the water bath, in the oven and set the timer for 1 hour. Turn the oven off and leave in the oven with the door closed for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving – it will need this time to fully set. When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake. To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake. Or, alternately, you can use unflavored dental floss to cut it as well. *Instinct 2007-02-17 15:19:19 Texas Tornado Cake AKA Do Nothing Cake Ingredients: 2 cups sugar 2 cups flour 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla 16 ounces crushed pineapple or mashed peaches or mashed fruit cocktail 1 cup chopped nuts (your preference) *Icing* 1/2 cup butter (1 stick) 1 cup brown sugar 3/4 cup evaporated milk 1 cup coconut 1 teaspoon vanilla Directions: Place sugar, flour, eggs, baking soda, vanilla and crushed fruit in a bowl and mix until blended with spoon. Pour into greased and floured 13×9 inch cake pan. Sprinkle nuts over top of batter. Bake at 350 F, 35-40 minutes. In a pan, combine butter, brown sugar, evaporated milk and coconut and cook over med/low heat until a little thickened. Remove from heat and add vanilla. Pour over hot cake. This cake tastes even better the next day. Optional: use cherry pie filling, instead of the icing, serve it a la mode! (sorry, did not get author) Deep South Lemon Pie from River Road Recipes…The Textbook of Louisiana Cuisine INGREDIENTS: 47

5 egg whites 2 tablespoons sugar 1 can condensed milk 1/2 cup lemon juice 1/2 teaspoon yellow food coloring 1 baked graham cracker crust TO PREPARE: Make graham cracker crust according to directions on graham cracker crumb box. Be sure to bake for eight minutes at 350 degrees. Let cool. Reserve 1/2 cup crumbs for pie topping. Grate one tablespoon lemon rind and sprinkle on crust. Let stand while filling is being made. For filling, beat egg whites very stiff, adding sugar gradually. Mix in a separate bowl condensed milk, lemon juice and food coloring. When this is mixed well, fold into stiffly beaten egg whites. Pour mixture into graham crust, sprinkle with 1/2 cup graham crumbs. Keep refrigerated. This pie may also be frozen for future use. *Dee from Tampa 2007-02-09 18:40:53 Raspberry-White Chocolate Truffles As fancy as these truffles look, they’re surprisingly easy to prepare. Start making them a day or two in advance so the truffle filling has enough time to firm up; then it easily will roll into balls. Ingredients 1/2 to 3/4 cup fresh raspberries 1/4 cup heavy whipping cream 12 oz. white chocolate, finely chopped 1/4 cup unsalted butter, cut up, softened 1 cup sliced almonds, toasted* Powdered sugar 1. Place raspberries in medium fine-mesh strainer. With back of spoon, press raspberries through strainer into small bowl. Measure and reserve 3 tablespoons of the raspberry puree. Let stand at warm room temperature until ready to use. 2. In heavy medium saucepan, heat cream over medium heat until hot but not boiling; remove from heat. Add chocolate; let stand 1 minute. Stir; return saucepan to low heat. Heat 1 minute or until chocolate is just melted, stirring constantly. Remove from heat. Stir in butter until butter melts and mixture is smooth. Stir in reserved 3 tablespoons raspberry puree. Pour into medium bowl; press plastic wrap directly onto surface. Refrigerate overnight to firm mixture. (Mixture can be made up to 2 days ahead.) 3. Place almonds in small shallow bowl. Roll teaspoon-sized portions of the truffle mixture between palms of hands to form 3/4-inch balls. Roll in sliced almonds, pressing gently onto truffles. Place truffles on baking sheet; cover and refrigerate. Dust lightly with powdered sugar; place in small candy papers before serving. (Truffles can be made up to 2 days ahead. Refrigerate in airtight container.) TIP *To toast almonds, place on baking sheet; bake at 350°F. for 5 to 10 minutes or until golden brown. Cool completely. About 3 dozen truffles, PER TRUFFLE: 85 calories, 6.5 g total fat (3 g saturated fat), 1 g protein, 6.5 g carbohydrate, 10 *Dee from Tampa 2007-02-12 21:24:38 48

Kyle’s Whoopie Pies Didn’t they taste so much better when we were kids? Here’s what I make when someone in my household is snack cake jonesing (recipe from King Arthur Flour): OK, we understand if you’re not from particular pockets of America (northern New England, eastcentral Pennsylvania…), you probably don’t know what a Whoopie Pie is. Well, read on… Chocolate Cakes 1/2 cup (3 1/4 ounces) shortening 1 cup brown sugar, packed 1 large egg 1/4 cup + 2 tablespoons (1 1/8 ounces) natural cocoa OR 3 tablespoons each black cocoa and natural cocoa 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup milk 1 teaspoon vanilla Filling 1 cup (6 1/4 ounces) shortening 1 cup confectioners’ sugar or glazing sugar 1 1/3 cups (5 7/8 ounces) Marshmallow Fluff or marshmallow creme a heaping 1/4 teaspoon extra-fine salt OR the salt of your choice dissolved in 1 tablespoon water 1 1/2 teaspoons vanilla Cakes Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. In a large mixing bowl, cream together the shortening, sugar and egg. In a separate bowl, whisk together the cocoa(s), flour, baking powder, baking soda and salt. Stir the vanilla into the milk. Add the dry ingredients to the shortening mixture alternately with the milk/vanilla mixture, beating till smooth. Drop the dough by the 1/4-cupful, onto the prepared baking sheets, leaving about 2 inches between each cake. Bake the cakes for about 15 minutes, or until they’re firm to the touch. Remove them from the oven and cool completely on a rack. Filling Beat together the shortening, sugar and marshmallow, then stir in the salt and vanilla. Spread half of the cakes with the filling; top with the remaining cakes. Yield: about 9 large whoopie pies. *Susan in OH 2007-02-27 20:11:40 Kahlua Bars YIELDS: 24 to 32 bars from Portland’s Palate…A Collection of Recipes from the City of Roses INGREDIENTS FOR THE BROWNIES: 4 ounces unsweetened chocolate 2/3 cup butter, room temperature 2 cups granulated sugar 49

4 eggs 1 teaspoon vanilla extract 1/2 cup Kahlua 1-1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt INGREDIENTS FOR THE FROSTING: 2 tablespoons Kahlua 1 teaspoon instant coffee 1/2 cup butter (1 cube), room temperature 2 cups powered sugar 1/2 teaspoon vanilla extract 2 to 3 teaspoons milk INGREDIENTS FOR THE TOPPING: 1 ounce semi-sweet chocolate 1 tablespoon butter TO PREPARE THE BROWNIES: Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan. In a medium saucepan over low heat, melt the chocolate and butter together. Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt. Spread in prepared pan. Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool. TO PREPARE THE FROSTING: In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled brownies. TO PREPARE THE TOPPING: In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set. Cut into bars. *Dee from Tampa 2007-03-05 17:12:49 Lemon Irish-Whiskey Cake 10 servings Ingredients : (Ideally this recipe should be started the day before baking.) 1 lemon, zest of, cut into julienne strips 3/4 cup superfine sugar (regular sugar can be processed in a blender or food processor) 3 eggs, beaten 1/4 cup Irish whiskey 3/4 cup butter, at room temperature 2 cups flour 3/4 cup almonds, ground 1 pinch salt 50

Preparation : Place julienned lemon zest in a small bowl. Let it soak in whiskey overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake pan. Cream the butter and sugar together until light and fluffy and then whisk in the eggs. Sift the flour and add to the butter mixture together with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake for about one hour, until golden brown, and a toothpick inserted in the center comes out clean. *Dee from Tampa: From a St Patrick’s Day recipe site… 2007-03-16 18:24:45 Non-Fat Banana Creme Brulee (serves 4) 1 large very ripe banana 1/4 cup skim milk 1 3/4 cups skim milk 1 box fat free vanilla cook & serve pudding 1/3 cup light brown sugar (approximate) Slice the banana into a blender or small food processor. Add 1/4 cup milk and puree. Pour the puree into a 2 qt saucepan. Add the remaining milk. Stir in the pudding mix with a whisk. Place the saucepan over medium heat and bring to a boil, stirring constantly. Remove from heat and ladle into 1/2 cup ramekins and place in the fridge to cool for at least 2 hours. Remove the creme from the fridge and, if broiling, place into a rectangular baking dish. Fill the dish 2/3 of the way up the side of the ramekins with cold water. Preheat the broiler, and sprinkle a layer of brown sugar evenly over the surface of the custards. Place the pan under the broiler and watch closely as it melts so that the sugar doesn’t burn. Remove the pan from the broiler. Remove the ramekins from the waterbath with tongs, blot dry and serve. You can also melt the sugar with a kitchen torch, if you wish. Tastes so good you’ll want to lick the ramekins! *Susan in OH 2007-03-06 20:39:48 White Chocolate Cheesecake You’ll have to convert all the measurements from UK to US, and I don’t know if you get digestive biscuits in American supermarkets, but here it is: 200g digestive biscuits 90g butter, melted 150g white chocolate, broken 200g mascarpone cheese 150g caster sugar 4 eggs, separated (discard 2 whites) 568ml carton of double cream 6 leaves gelatine Instructions Put the biscuits in a plastic bag and crush with a rolling pin. Stir in the melted butter. Press the mixture into the base of a 24cm springform, loose-bottomed tin, sides lined with greaseproof paper. Press the biscuit mix into the base. Chill while you prepare the topping. 51

Put the chocolate in a bowl over a pan of just-boiled water and leave to melt. Whisk the cheese, sugar and egg yolks in a bowl until smooth. Gently warm 100ml of the cream in a small pan. Turn off the heat. Add the gelatine. Leave for 5 minutes to soften. Whisk until smooth. Set aside. Lightly whip the remaining cream until it holds soft peaks, then fold in the melted white chocolate. Whip egg whites till stiff. Set aside. Stir the gelatine mixture into the cream cheese mixture. Fold in the cream and chocolate mixture, then the egg whites. Pour over the biscuit base. Refrigerate for at least 4 hours. *The Kittenmaster 2007-03-22 20:08:43 If you want, you can use graham crakers instead (least, that’s what I do) *Instinct 2007-03-22 20:18:06 Banana Split-Cheesecake Squares Prep Time: 20 min Total Time: 3 hr 50 min Makes: 18 servings, one piece each 1-1/2 cups HONEY MAID Graham Cracker Crumbs 1/3 cup butter or margarine, melted 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 3/4 cup sugar 1 tsp. vanilla 3 eggs 1/2 cup mashed ripe bananas 1 cup halved strawberries 1 bananas, sliced, tossed with 1 tsp. lemon juice 1 can (8 oz.) pineapple chunks, drained PREHEAT oven to 350°F. Mix graham crumbs and butter; press firmly onto bottom of 13×9-inch baking pan. MIX cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in mashed bananas. Pour over crust. BAKE 30 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Serve topped with the strawberries, sliced bananas and pineapple. Store leftover cheesecake in refrigerator. *Dee from Tampa 2007-03-28 18:19:18 Here are 21 desserts–each using only 3 ingredients! http://www.womansday.com/cooking/11555/1-2-3-desserts.html 52

*Dee from Tampa 2007-04-19 17:25:45 http://www.bhg.com/bhg/slideshow/slideShow.jsp?slideid=/templatedata/bhg/slideshow/data/1133970 181832.xml&catref=cat1050012&page=1 *Dee from Tampa 2007-05-14 16:51:35 FIVE FLAVOR POUND CAKE 1 cup butter, softened 1/2 cup shortening 3 cups granulated sugar 5 eggs, beaten 3 cups all-purpose flour 1/2 teaspoon baking powder 1 pinch salt 1 cup milk 1 teaspoon coconut extract 1 teaspoon lemon extract 1 teaspoon rum extract 1 teaspoon butter flavor extract 1 teaspoon vanilla extract Preheat oven to 325*F. Grease a 10 inch tube or Bundt cake pan. In small bowl combine flour, baking powder and salt; set aside. In a measuring cup combine milk and 1 teaspoon of each of the 5 extracts; set aside. In mixing bowl cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake for 1 1/2 hrs or until cake test done (knife inserted in cake comes out clean). Let cake cool for 5 mins. then pour 1/2 of glaze over cake (while still in pan). Let stand another 5 mins. then turn cake out of pan onto cake plate. Slowly spoon remaining glaze onto top of hot cake. Cool completely before serving. Five Flavor Glaze for cake 1/2 cup granulated sugar 1/4 cup water 1/2 teaspoon coconut extract 1/2 teaspoon rum extract 1/2 teaspoon butter flavor extract 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract In saucepan combine sugar, water and the 5 extracts. Bring to a boil, stirring until sugar is dissolved. *ILoveMyCats from TX 2007-04-24 18:26:51 THE BEST Orange Sherbert Ice Cream 1- 6 pack or 2 liter bottle of Orange crush, (or any flavor) 53

2-14 ounce cans of eagle brand sweetened condensed milk Refridgerate 30 minutes and freeze in ice cream maker as directed. *MerD in Colorado 2007-04-28 19:18:06 Chocolate Chocolate Chip Ice Cream This ice cream was voted a 5 star recipe on the Nestle site. And you don’t need an ice cream maker to make this! There’s no better treat than homemade ice cream. This one has double chocolate with chocolate chips mixed in the dark, rich chocolate ice cream. Ingredients: 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk 4 cups half and half 1 tablespoon vanilla extract Directions: HEAT 1 cup morsels and sweetened condensed milk in large, heavy-duty saucepan over medium heat, stirring constantly for 2 to 3 minutes until morsels are melted. Remove from heat. Gradually stir in half-and-half and vanilla extract. POUR into ice cream maker. Freeze according to manufacturer’s directions. Coarsely chop remaining morsels and add halfway through freezing. FREEZER METHOD: POUR prepared ice cream mixture into 13 x 9-inch baking pan. Freeze for 2 hours or until almost firm. Spoon into large mixer bowl; beat until smooth but still frozen. Stir in chopped morsels. Return to pan; cover tightly. Freeze for 6 hours or overnight until firm. *Dee from Tampa 2007-06-19 17:36:30 Apple Walnut Pie SERVES: 8 from Stop and Smell the Rosemary,Recipes and Traditions to Remember 1 unbaked 9-inch pie crust INGREDIENTS FOR THE FILLING: 2-1/2 pounds Golden Delicious apples, peeled, cored, and thinly sliced (about 5 to 6 medium) 2 tablespoons fresh lemon juice 1/2 teaspoon grated lemon zest 1/2 teaspoon ground nutmeg 1-1/4 teaspoons ground cinnamon 1 cup sugar 3 tablespoons cornstarch, blended with 1/4 cup cold water INGREDIENTS FOR THE TOPPING: 3/4 cup all-purpose flour 54

3/4 cup dark brown sugar, firmly packed 3/4 cup walnuts, chopped 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup heavy whipping cream, whipped to soft peaks TO PREPARE: Preheat oven to 350 degrees. Prepare a 9-inch pie crust and bake until almost done, about 12 to 15 minutes. Place apples in a large skillet and sprinkle with lemon juice. Set aside. Combine lemon zest, nutmeg, cinnamon, and sugar. Sprinkle over apples. Bring apples to a boil over moderate heat. Adjust heat so mixture bubbles gently. Cook uncovered, stirring occasionally, 10 to 12 minutes, or until apples release their juice. Increase heat to high. Boil uncovered, stirring occasionally, an additional 5 minutes, or until liquid is reduced by half. Reduce heat to low. When apples stop bubbling, stir in cornstarch mixture. Continue cooking, stirring just until mixture clears and turns very thick, about 2 minutes. Combine flour, sugar, and walnuts. Add butter and toss with a fork until crumbly. Spoon apple filling into partially baked pie crust, mounding in center. Crumble topping over apples, but do not pack down. Bake 30 to 40 minutes, or just until the filling bubbles over and topping is crisp. Cool several hours before cutting. Top each slice of pie with a spoonful of whipped cream. *Dee from Tampa 2007-04-30 16:35:19 Cat’s Tongues (Lingue di Gato) Cookie By Mary Ann Esposito (www.ciaoitalia.com) Makes about 3 1/2 dozen There are many versions of lingue di gatto, but this remains my favorite. It is a very versatile cookie that looks like a ladyfinger or, by a short stretch of the imagination, a tongue. Serve them as is, or frost the tops with a thin glaze of bittersweet chocolate. Or sandwich them together with chocolate and a smidge of jam, or just with jam alone. 14 tablespoons (1 3/4 sticks) unsalted butter, softened 1 cup confectioners’ sugar 1 tablespoon vanilla extract 2 cups King Arthur™ Unbleached, All-Purpose Flour, sifted 3 large egg whites, at room temperature OPTIONAL GLAZE 4 ounces bittersweet chocolate, coarsely chopped Preheat the oven to 450º and position the racks in the center and upper part of the oven. Line two cookie sheets with parchment paper, or lightly butter and flour them. In a bowl, with an electric mixer, beat the butter, sugar, and vanilla until creamy. Gradually beat in the flour, a few spoonfuls at a time. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry peaks form. Fold the whites into the butter mixture, taking care not to deflate the whites. Fill a pastry bag fitted with a 1/2-inch plain tip with the batter and pipe out 3-inch-long cookies on the cookie sheets, spacing them 1 inch apart. Bake for 5 to 7 minutes, rotating the sheets once, until the cookies are firm to the touch but still pale and only very lightly browned around the edges. Remove them to cooling racks. If making the glaze, bring 2 cups of water to a simmer in the base of a double boiler. Turn off the heat. 55

Place the chocolate in the top of the double boiler and let sit, stirring occasionally, until it melts. Spread the tops of the cookies with a thin layer of glaze, and let it set. Or use the glaze to sandwich the cookies. *Teresa 2007-04-28 20:38:46 The Thin : Chocolate Chip Cookie 2 1/4 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon baking soda 1 egg 2 ounces milk 1 1/2 teaspoons vanilla extract 2 sticks unsalted butter 1 cup sugar 1/2 cup brown sugar 2 cups semisweet chocolate chips Hardware: Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl. Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. Remove the cookies from the pans immediately. Once cooled, store in an airtight container. *Teresa 2007-04-27 18:52:51 The Puffy: Chocolate Chip Cookie 1 cup butter-flavored shortening 3/4 cup sugar 1 cup brown sugar 2 1/4 cups cake flour 1 teaspoon kosher salt 1 1/2 teaspoons baking powder 2 eggs 1 1/2 teaspoons vanilla extract 2 cups semisweet chocolate chips Hardware! : Ice cream scooper (#20 disher, to be exact) Parchment paper 56

Baking sheets Mixer Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer?s work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add t! he dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container. Reply to this comment *Teresa 2007-04-27 18:53:23 The Chewy: Chocolate Chip Cookie 2 sticks unsalted butter 2 1/4 cups bread flour 1 teaspoon kosher salt 1 teaspoon baking soda 1/4 cup sugar 1 1/4 cups brown sugar 1 egg 1 egg yolk 2 tablespoons milk 1 1/2 teaspoons vanilla extract 2 cups semisweet chocolate chips Hardware: Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer Heat oven to 375 degrees F. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking! the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container. *Teresa 2007-04-27 22:50:40

Chocolate Chip Cookies Here is my version which is a combo of a few other recipes I have tried over the years 1 cup butter 57

2 cups flour 1 tsp. soda 1 cups sugar 2 1/2 cups blended oatmeal** 12 oz. chocolate chips 1 Tbs lemon juice 1 tsp. salt 1 8 oz. Hershey Bar (grated) 2 eggs 1 tsp. baking powder 1 1/2 cups chopped nuts (your choice) 2 tsp. vanilla Cream the butter and both sugars. Add eggs, vanilla and lemon; mix tog! ether with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. ** measure oatmeal and blend in a blender to a fine powder. *Instinct 2007-04-27 19:32:50 One-Bowl Chocolate Cake 8 servings Prep: 20 minutes Bake: 30 minutes Ingredents: 1 cup all-purpose flour 1 cup sugar 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup milk 1/4 cup cooking oil 1 teaspoon vanilla 1 egg Powdered sugar Directions: 1. Preheat oven to 350 degree F. Grease and lightly flour a 9Å~1-1/2-inch round or 8Å~8x2-inch baking pan. 2. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, oil, and vanilla. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes more. Pour batter into prepared pan. 3. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cake on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on a wire rack. To serve, sprinkle with powdered sugar and transfer to a serving plate. Makes 8 servings. *Dee from Tampa 2007-05-15 16:08:36 58

APPLE TARTS Makes eight 4-inch tarts Crust 1 package of puff pastry Filling 8 small cooking apples (Pippin, Granny Smith or Golden Delicious) 6 tablespoons (3 ounces) unsalted butter 1/2 cup sugar 4 tablespoons Calvados or Cognac 1/2 pound Puff Pastry (see separate recipe) 1 egg with 1 tablespoon of water, beaten lightly for egg wash Vanilla ice cream Filling Roll the sugar dough into two 11-inch squares. Put each on a parchment paper-lined tray and chill for 20 minutes. Cut eight 5-inch circles and fit them into eight 4-by 1/2- inch tartlette tins or flan rings. Trim away any extra dough and chill the tins in the refrigerator. Peel, core and slice the apples 1/4 inch thick. Melt 4 tablespoons of the butter in a skillet over medium high heat, add the apples and sprinkle with the sugar. Cook quickly, for 2 or 3 minutes so that the sugar caramelizes, but the apples remain slightly crunchy. Pour the Calvados over the apples and let the alcohol cook off for a few seconds. Remove the pan from the heat and set aside. Preheat the oven to 350 degrees F. Alllow the puff pastry to thaw enough that it can be unfolded without breaking and then pinch the seams together with your fingers and lightly roll it out. With a 4-inch cookie cutter, cut 8 circles, rerolling scraps if necessary. Divide the apples equally among the tart shells. Place half a teaspoon of butter in the center of each. Top each with a puff pastry circle, and seal by brushing the seams with the egg wash. Once sealed, cut slits for vents in the top of the pastry dough with a very sharp knife Bake for 40 to 45 minutes, or until the pastry is golden brown. Let them rest for about 10 minutes before serving. Remove the pies from the tins if you wish *Instinct 2007-05-22 15:32:29 Angel Food Cake INGREDIENTS 1 1/4 cups cake flour 1 3/4 cups white sugar 59

1/4 teaspoon salt 1 1/2 cups egg whites 1 teaspoon cream of tartar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract DIRECTIONS Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract. Sift together flour, sugar, and salt. Repeat five times. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan. *Caddycat in NJ 2007-05-24 18:49:42 GUINNESS CAKE 1-1/3 cup Golden Raisins 1 cup Brown Sugar ½ cup Candied Lemon Peel 3 Eggs (beaten) ½ cup Candied Cherries 2 ¼ cups Flour 2/3 cup Guinness or other stout Pinch of Salt ½ cup Butter ½ tsp. Apple Pie Spice {Cinnamon/Nutmeg} 2/3 cup Sugar Soak raising, peel and cherries in Guinness overnight. Cream butter and sugars until sugars are dissolved. Beat in eggs. Add the flour, salt, Apple pie spice and soaked fruit; mix in the Guinness. Pour mixture Into a greased 8“ cake pan. {Pan lightly oiled and floured or a non-Stick type} Bake at 350F for about 2 hours, until firm in the center. ENJOY *Archangel, Weymouth MA 2007-05-25 18:36:05 Chocolate Cake Mix Cookies Pillsbury Company, 1988 1 package chocolate cake mix 6 ounce package (1 cup) chocolate chips ½ cup rolled oats ½ cup raisins ½ cup butter or margarine 2 eggs, slightly beaten Preheat oven to 350F. In a large bow, combine all ingredients and blend well. Drop 60

dough by rounded teaspoon 2 inches apart on ungreased cookie sheets. Bake at 350F for 8 to 10 minutes. Cool 1 minute then remove from cookie sheets. Makes 6 dozen cookies. I like these because they are quick and easy to make. I omit the raisins and add more chocolate chips or use chopped nuts. Sometimes I use rolled oats, sometimes I don’t. I’ve made these cookies using different cake mixes too. Here’s another variation I found online. Quick Chocolate Softies Famousrecipes.wordpress.com 1 package devil’s food cake mix 1/3 cup water 1/4 cup butter, softened 1 egg 1 cup white chocolate baking chips 1/2 cup coarsely chopped walnuts Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. On low speed combine cake mix, water, butter and egg just till moistened. Beat 1 minute on medium speed. Dough will be thick. Stir in chips and nuts. Drop heaping teaspoonsful onto greased cookie sheets. Bake 10-12 minutes. Cool 1 minute then remove to rack to cool completely. Makes 4 dozen cookies. *Online submission 6/9/07 by Gingerknits Cobbler al la Patti Preheat oven to 350 and grease a 9 x 13 in baking pan Filling 2-21 ounce cans of pie filling (heated) (if you want to use berries: at least 24 ounces of berries (fersh or frozen), ¼ cup of brown sugar, 1/3 cup of white sugar, ¼ cup of preserves of the same type as the berries, 1/3 cup water and juice of one large lemon. Boil all together on top of the stove until the berries are soft. Stir often. Should be soupy) Crust/cobbler 1-3 ounce block of cream cheese softened ½ stick of butter 2 teaspoons of vanilla extract 1 box of yellow cake mix mix the butter and cream cheese together until fluffy. Add vanilla extract and mix some more. Cut together the cake mix and cream cheese mixture. Should be crumbly and resemble oat meal. Take half of the crumble mixture and sprinkle evenly in the greased baking pan. Pour Berries and sauce or the two cans of pie filling over crumbles. Top with remaining crumble mixture and bake for 25-30 minutes. 61

I have made it with fresh berries, frozen berries and pie filling. All turned out well. Indian Pudding Servings: 12 Preparation Time: 15 min. Cooking Time: 135 min. Ingredients: 1/2 cup cornmeal 4 cup milk 1 cup brown sugar 1 tsp. ground ginger 1/2 tsp. nutmeg 1/2 tsp. ground cinnamon 1 tsp. salt 1/2 cup dark molasses 2 cup half and half 2 cup heavy cream Cooking Directions: Preheat oven to 275° F. Combine cornmeal with 1 cup milk and set aside. Pour remaining milk in a saucepan over medium heat. When milk begins to bubble, stir in cornmeal mixture in small batches. Cook about 15 minutes, stirring constantly to prevent lumps, until mixture is thickened. Remove from heat. Combine brown sugar and next 4 ingredients in a bowl. Stir into corn mixture. Add molasses and half and half. Pour into a buttered 2 quart baking dish and bake 2 hours. Set aside at least an hour. Serve warm with cream. Per Serving: calories 363, fat 21.1g, calories from fat 52%, protein 5.2g, cholesterol 80.3mg, dietary fiber 0.5g “The un-named cookie” INGREDIENTS 1/3 cup butter 1/3 cup packed brown sugar 1 cup all-purpose flour 1/2 cup chopped walnuts 8 ounces cream cheese 1/4 cup white sugar 1 egg 2 tablespoons milk 1 teaspoon lemon juice 1/2 teaspoon vanilla extract DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Cream together butter and sugar. Add flour and nuts. Pat into a 9 x 9 pan. (Reserve some for top.) Bake for 12 minutes. Cream together cream cheese, sugar and add remaining ingredients Pour on top of crust. Sprinkle 62

reserved crumbs over top. Bake for 20 minutes. Let cool. ——————— As a side note, I gained two pounds typing this. The only criticism I found was that the cookies may be to sweet or too heavy. Somehow, I just can’t see these qualities as problems! Oven-roasted plums Makes 4 servings Ingredients: 1/2 cup orange juice 1 vanilla bean 6 fresh plums, pitted and halved lengthwise 2 tablespoons sugar Cinnamon sugar for sprinkling (optional) Heat oven to 400 degrees. Pour orange juice into an ovenproof baking or gratin dish. With the tip of a sharp knife, scrape the insides of the vanilla bean into the dish, reserving the pod. Place halved plums, cut-side down, in the baking dish. Sprinkle with sugar and lay the vanilla pod on top of the plums. Bake until the plums are slightly slumped and feel a little soft, about 10 to 12 minutes. Cool to room temperature in the baking dish, then remove and chill until ready to serve. Reserve any pan juices to pour over the plums later. To serve, place 3 plum halves cut-side up on a plate. Top with ice cream, whipped cream or ricottacheese topping, and sprinkle with cinnamon sugar, if desired. Drizzle with reserved pan juices. Serve immediately. Nutritional Information: Per serving (without toppings): 98 calories, 1 gram protein, 0 grams fat, 0 grams saturated fat, 25 grams carbohydrate, 2 grams fiber, 0 milligrams cholesterol, 0 milligrams sodium Old-Fashioned Apple Crisp Ingredients 4 cups sliced peeled tart apples 3/4 cup packed brown sugar 1/2 cup all-purpose flour 1/2 cup rolled oats 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/3 cup cold butter or margarine Vanilla ice cream (optional) Cooking Directions Place apples in a greased 8-in. square baking dish. In a bowl, combine brown sugar, flour, oats, cinnamon and allspice; cut in butter until crumbly. Sprinkle over apples. Bake at 375 degrees F for 3063

35 minutes or until apples are tender. Serve warm with ice cream if desired. Yield: 4 servings *Dee from Tampa 2007-08-03 17:42:20 Chocolate Cake Mix Cookies Pillsbury Company, 1988 1 package chocolate cake mix 6 ounce package (1 cup) chocolate chips ½ cup rolled oats ½ cup raisins ½ cup butter or margarine 2 eggs, slightly beaten Preheat oven to 350F. In a large bow, combine all ingredients and blend well. Drop dough by rounded teaspoon 2 inches apart on ungreased cookie sheets. Bake at 350F for 8 to 10 minutes. Cool 1 minute then remove from cookie sheets. Makes 6 dozen cookies. I like these because they are quick and easy to make. I omit the raisins and add more chocolate chips or use chopped nuts. Sometimes I use rolled oats, sometimes I don’t. I’ve made these cookies using different cake mixes too. *Gingerknits by email Jun 9, 2007 3:19 PM Quick Chocolate Softies Famousrecipes.wordpress.com 1 package devil’s food cake mix 1/3 cup water 1/4 cup butter, softened 1 egg 1 cup white chocolate baking chips 1/2 cup coarsely chopped walnuts Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. On low speed combine cake mix, water, butter and egg just till moistened. Beat 1 minute on medium speed. Dough will be thick. Stir in chips and nuts. Drop heaping teaspoonsful onto greased cookie sheets. Bake 10-12 minutes. Cool 1 minute then remove to rack to cool completely. Makes 4 dozen cookies. *Gingerknits by email Jun 9, 2007 3:19 PM

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DRINKS
Warm Cinnamon-Orange Cider Ingredients: 1/2 bottle (64-ounce size) apple cider 2 cups orange juice 2 tbsp red cinnamon candies 1 1/2 tsp whole allspice 1 tbsp plus 1 1/2 tsp honey Directions: Heat apple cider, orange juice, candies and allspice to boiling; reduce heat. Cover and simmer 5 minutes. Remove allspice. Stir in honey. Serve warm. Did You Know: Allspice is also known as Jamaica pepper. These dried berries got their name because they taste like a combination of cinnamon, nutmeg and cloves. *Dee from Tampa 2007-02-15 17:56:20 Peachy Champagne Coolers Prep Time: 10 minutes, Servings: 2 Ingredients 1 3/4 cups frozen peach slices 3/4 cup canned peach or mango nectar 1 bottle sparkling wine or club soda Directions: Process peaches and nectar in a blender. Spoon into champagne glasses. Top off with sparkling wine or soda. Nutrition Facts; Serving Size 1 Cup, Calories 156, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 9 mg, Total Carbohydrate 30 g, Dietary Fiber 3 g, Protein 1 g. *Dee from Tampa 2007-02-06 17:27:36 Coconut Rum Lemonade 1-1/2 c crushed ice 3 TBSP frozen lemonade 2 TBSP coconut rum Lime wedge (optional) 65

Directions: Using blender, add ice, frozen lemonade and rum. Blend until slushy. garnish with lime wedge. Serve immediately. 1 serving *Dee from Tampa 2007-03-16 19:22:51 Irish Coffee Here is a nice hot drink for all the TDK’ers stuck in the snow: Ingredients 1 pub measure Whiskey Sugar 2 teaspoons Coffee 1 teaspoon Whipped full fat cream Warm a heat proof glass with boiling water Add coffee, sugar and whiskey & top up with boiling water 3/4 full and stir well. Heat teaspoon and pour cream over the back of it into the glass, it should settle on the top. Very fattening but sinfully good, another alternative is to use Baileys *Fiona dublin ireland 2007-02-26 17:11:37 Instant Hot Cocoa 2 cups powdered sugar 1 cup cocoa (Dutch-process preferred) 2 1/2 cups powdered milk 1 teaspoon salt 2 teaspoons cornstarch 1 pinch cayenne pepper, or more to taste Hot water Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water. Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk. Just shake to combine before each use and you have the best instant cocoa you have ever had *Instinct 2007-04-06 21:26:10 Mango Margaritas makes 2 2 ounces good quality tequila 1 ounce orange flavored liqueur 1 ounce pureed ripe mango 2 Tablespoons quick disolving sugar 1 Tablespoon lime juice 1 cup ice cubes In blender container, combine all ingedients except ice. Add the ice, cover securely, and blend until smooth. Serve in chilled glasses, rimmed with salt if you like. 66

*Jadete in TN 2007-05-02 20:06:27

SANGRIA In big punch bowl add: 2 bottles of red wine (here we use less quality wine for the sangria but it can’t be too bad) 1 bottle of lemon soda 2 glasses of cognac or rum (depends on tastes) 6 spoons of sugar 2 oranges cut in chunks (the peel decorates the bowl) 2 peaches cut in chunks a piece of raw cinnamon Enjoy!! *Pipa's mum (Spain) 2007-05-17 15:23:28 Mint Julep Recipe - Bordeaux Red Wine Punch This mint julep is from the Fannie Farmer of 1918. It's made with Bordeaux wine - a French blend of mostly Cabernet Sauvignon, Merlot and Cabernet Franc. 1 quart water 1 cup orange juice 2 cups sugar Juice 8 lemons 1 pint claret wine (Bordeaux) 1 1/2 cups boiling water 1 cup strawberry juice 12 sprigs fresh mint Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punch-bowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries. *By MerD White Lightning Sangria Recipe A flashy Sangria that is sure to light up any back deck party, this white wine Sangria is easy to make and quick to refill. It offers a powerful "cocktail-like" punch with its dash of vodka. INGREDIENTS: 1 Bottle of white wine (Riesling, Albarino, Chablis, Gewurztraminer, Rioja, Pinot Gris, Chardonnay, Sauvignon Blanc) 1/2 cup Vodka 1/2 cup white grape juice 1/2 cup white sugar 1/2 cup sliced white grapes (seedless) 1 tangerine sliced 1/2 pineapple sliced 1 cup club soda PREPARATION: Pour wine and vodka in the pitcher and add sliced grapes, tangerine and pineapple. Next add sugar and stir gently. Chill mixture for at least one hour. Add club soda just before serving. 67

If you'd like to serve your Sangria right away, use chilled white wine and club soda and serve over lots of ice. Addition ideas: sliced strawberries, a handful of fresh blackberries, banana slices, a half cup of citrus soda pop. *By MerD London Sour Serving: 1 This sour made with Scotch was created to commemorate the opening of the London Trader Vic’s in 1963. Decorated with American and British flag picks, this sophisticated cooler is the perfect sip to serve at your July 4th party or other star-spangled celebration. 1 1/2 cups crushed ice 1/2 orange 1/2 lemon 2 ounces Scotch Dash of orgeat syrup Dash of simple syrup 1 sprig mint, for garnish Double old-fashioned glass Put the ice in a shaker. Squeeze the orange half over the ice, saving the rind. Squeeze the lemon half over the ice and drop the rind into the shaker. Add the Scotch, orgeat syrup and simple syrup; shake and pour into the glass without straining. Garnish with the squeezed orange rind, decorated with American and British flag picks, and the mint sprig. *Dee from Tampa 2007-05-16 20:59:26 Red Rooster 1 serving INGREDIENTS 1 cup ice cubes 2 fluid ounces vodka 4 fluid ounces cranberry juice 1/2 fluid ounce orange juice DIRECTIONS Fill a tall glass with ice. Pour in vodka. Fill glass to 3/4 full with cranberry juice. Top with orange juice. Stir. *Dee from Tampa 2007-05-18 21:56:09

Homemade Kahlua 4 cups water 4 cups sugar 1⁄4 cup instant coffee 1 quart (4 cups) Vodka 1 vanilla Bean 68

Combine water and sugar. Boil for 5 minutes. Add instant coffee grains and boil 5 minutes more. Remove from heat and add vanilla bean. Allow to cool. Add vodka. Pour into glass bottles (I use old kahlua bottles). Let sit for 2-3 weeks in a dark place. *Sara, FL 2007-05-22 19:09:03 Tequilla Sundilla Cut cold watermelon into bite size pieces and sprinkle with salt, then place in a tall glass. Pour one (or two) shots of Tequila over the fruit and squeeze lime (one or two small wedges is enough) over that. Then enjoy! After eating all the watermelon you have the fruit juice with the lime, salt and Tequila in the bottom of the glass. It’s wonderful! *Rosie in SA 2007-05-24 18:14:44 We used to do something similar in GA–take a watermelon, cut a plug about the size of a barrel tap into it, pour in all the rum (or vodka) the law will allow, plug up the hole and refrigerate overnight. Cut open at the party, and serve ice cold. Easy “life of the party” treat! (sorry, did not get who posted this one) 19:36:23 Amaretto-Coffee Coolers When she’s not working on her master’s degree, member Jennifer Jordan likes to create new recipes. She was especially pleased with this one because it tasted exactly as she had hoped–the perfect antidote for a hot summer night. If you’re not a fan of amaretto, Jennifer recommends substituting whatever liqueur you prefer, or even leaving it out entirely. 1/2 gallon French vanilla ice cream 1 1/2 cups cold strong coffee 1/2 cup amaretto liqueur 1/2 cup whipping cream 2 teaspoons sugar 1 tablespoon shaved semisweet chocolate* 1. Place ice cream and coffee in blender; blend until smooth. Add amaretto; blend to combine. 2. In medium bowl, beat cream and sugar at medium-high speed until soft peaks form. 3. Pour ice cream mixture into glasses; top with whipped cream. Sprinkle with shaved chocolate. TIP *Use a vegetable peeler to shave chocolate. 6 (1-cup) servings, PER SERVING: 490 calories, 26.5 g total fat (16.5 g saturated fat), 7 g protein, 52 g carbohydrate, 100 mg cholesterol, 150 mg sodium, .5 g fiber *Dee from Tampa 2007-06-12 18:57:40 Pink Sangria Fuzz From The Traveling Vineyard Makes about 8 servings 1 fresh peach or nectarine, cut in wedges 1 cup sliced fresh strawberries or other fresh seasonal berry 69

1/4 cup honey 1 (750 ml) bottle rose wine, preferably dry 1/2 cup peach vodka 1 1/2 cups chilled club soda In a large pitcher combine peach or nectarine, strawberries and honey. Add wine and peach vodka, and stir to combine. Cover and refrigerate at least 4 hours or up to overnight. When ready to serve, add chilled club soda and serve over ice in large wine glasses, including a little fruit in each serving. *MerD in Colorado 2007-06-15 18:15:04 Frozen Hot Chocolate From Very Best Baking Indulge in icy chocolate decadence with this recipe for Frozen Hot Chocolate. Put a frosty twist on a warm winter favorite with this velvety blend of three different types of chocolate. A delicious pool-side treat, this refreshing beverage will help beat the summer heat! Ingredients: 3 tablespoons superfine granulated sugar (or baking sugar) 1 envelope (2 to 3 tablespoons) Double Chocolate Meltdown, Rich Chocolate or Milk Chocolate Flavor NESTLÉ Hot Cocoa Mix 2 tablespoons unsalted butter 1/3 cup each NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels and NESTLÉ TOLL HOUSE Milk Chocolate Morsels 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, divided 4 cups ice cubes Whipped cream Directions: PLACE sugar, cocoa mix and butter in top of double boiler that is set over gently boiling water. Stir frequently until melted and smooth paste forms. Add morsels; stir. When morsels begin to melt, slowly stir in 1/2 cup evaporated milk. Stir until smooth and velvety. Cool to room temperature. PLACE chocolate mixture, remaining evaporated milk and ice in blender (in batches, if necessary); cover. Blend until smooth. Pour into individual glasses or bowls. Top each serving with a dollop of whipped cream. Sprinkle with additional chopped morsels, if desired. Serve with a straw and/or spoon. *Dee from Tampa 2007-06-18 16:45:57

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HOW TO’s & COOKING TIPS
How to Dice an Onion Dicing an onion is a very common, useful, and easy-to-master kitchen task. Once you know how to do it properly, you'll never go back to doing it any other way. Here is a step-by-step guide to the perfect way to dice an onion. 1. Choose a knife that's at least twice as long as the onion—a chef's knife works best. 2. Place the onion on a cutting board and slice off the root end. 3. Cut the onion in half from top to bottom, going through both the root and stem ends. To avoid cutting yourself, keep your hands on the onion only while starting the cut. Once the blade is slightly in the onion, take both hands and put them on top of the knife to avoid injury. Do not cut the onion in half horizontally (with the stem end on one half and the root end on the other). The onion will be harder to work with this way. 4. Peel the skin off both halves. 5. Lay each half with the flat side down on a clean cutting board. 6. Holding your knife parallel to the cutting surface, make 1/4-inch slices in the onion half without cutting all the way through to the stem end. Again, be careful not to cut yourself. 7. Now hold the knife so that the blade points down to the cutting board and the tip faces the stem end. Make another series of 1/4-inch slices in the onion, this time vertically. Again, do not cut all the way through the stem end of the onion. The result should be an onion that is cut horizontally and vertically, but still looks like half an onion. 8. Turn the onion and hold the stem end. Beginning with the widest end and working your way back to the stem end, make one slice every 1/4-inch. The result will be perfectly squared, diced onion pieces. Cooking Tip: Fast Fish The easiest and most foolproof way to cook fish is to place it in a foil packet and heat it in the oven. Here's why: an air-tight packet allows the fillet to both steam and bake, so the fish stays moist, while the flavors intensify. You can also throw herbs, spices, lemon slices, and even vegetables into the packet to add extra flavor to your fish. And clean up is as easy as just throwing away the foil. Experiment with the fish and flavorings of your choice, following this basic recipe: Basic Foiled Fish Ingredients 4 1/2 ounce fish fillet of your choice Sprinkling of Parmesan cheese Freshly ground pepper, to taste Squirt of lemon juice Chopped onion, to taste 71

Instructions Tear off a good-sized piece of foil. Spray the center lightly with vegetable spray. Put fish in the center of the foil. Top with onion, pepper, lemon juice, and cheese. Fold foil over fish, leaving space around the fish. Carefully turn and seal the ends and the middle so that juices don't leak out. Bake in a 425°F oven for 18 minutes. When done, carefully open foil to prevent steam burns

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FELINE RECIPES
I made catfood for my Minnie cat b/c it was all that she would eat years ago and my vet told me to not add any onion to the food b/c it causes a severe type of anemia. It may seem obvious that you shouldn’t add onion to cat food but I found that some of the broth babyfoods have onion powder added and you have to watch for this. *Marsha from Fl 2007-03-28 20:25:17 Finicky Feline Diet 1 cup chopped cooked chicken 1/2 cup cooked rice 1/2 cup chopped broccoli, cooked until tender 1/4 cup chopped carrot, cooked until tender Chicken broth Process all ingredients in a food processor or blender with enough chicken broth to hold together. Store in an airtight container in the refrigerator. I have a cat whose name is Kombie, but he is better known as Mr. Persikity the Finicky Eater *Rosie in SA 2007-03-20 18:52:21 Catnip Cookies 1 cup whole wheat flour 1/4 cup soy flour 1 teaspoon catnip 1 egg 1/3 cup milk 2 tablespoons wheat germ 1/3 cup powdered milk 1 tablespoon unsulfured molasses 2 tablespoons butter or vegetable oil Preheat oven to 350 degrees F. Mix dry ingredients together, then add molasses, egg, oil and milk. Roll dough out flat onto a greased cookie sheet and cut into small pieces. Bake for 20 minutes. Store in tightly sealed container. *Rosie in SA 2007-03-28 18:55:03 73

Tuna Tidbits 6 ounce can of tuna 1/4 cup water drained from tuna 3 T cooked egg white, chopped 1/4 cup cornmeal 1/2 cup whole wheat flour Preheat oven to 350 degrees. Combine tuna, egg white and water. Add cornmeal and flour and blend to form a dough. Knead into a ball and roll to 1/4 inch thick. Cut into one-inch sized pieces. Bake at 350 F for 20 minutes. Makes 12 cookies. *Rosie in SA 2007-03-28 18:55:03 Feline Fish Balls 1 (8 ounce) can tuna in oil, drained 2 ounces cooked herring, skin removed 3 baby carrots, boiled until tender, mashed 1 egg, beaten 3 tablespoons grated cheese 2 tablespoons whole grain bread crumbs or rolled oats 2 tablespoons tomato paste 2 teaspoons brewer’s yeast * 1/4 teaspoon catnip Combine all ingredients; mix well. Roll dough into 1-inch balls and place balls 1 inch apart on a greased cookie sheet. Bake in a 350 degree F oven for 15-20 minutes, until golden brown and firm. Let cool on wire racks. * Brewer’s yeast is an excellent source of essential fatty acids and B-Complex vitamins for a glossy coat and stable nervous system. *Rosie in SA 2007-03-28 18:55:03 Crispy Liver Morsels 1/2 cup cooked chicken livers 1/4 cup water 1 1/4 cup whole wheat flour 1/4 cup cooked carrot, mashed 1 tablespoon soft margarine Preheat the oven to 325 F. Place well-done livers in a blender with 1/4 cup water. In a bowl, combine flour and margarine. Add liver mixture and carrots and knead dough into a ball. Roll dough to 1/4 inch thick and cut into one-inch sized pieces. Place cookies on a greased cookie sheet and bake at 325 F for 10 minutes. Makes 12 cookies. *Rosie in SA 2007-03-28 18:55:03 Beef and Rice When my Melveen was a kitten, she could not hold down ANY kind of kitten food. The vet recommended boiling 1/2 lb of ground beef along with 1 cup of uncooked rice and 2 cups water for 20 74

minutes (until the rice absorbs the water). The food kept in the fridge until it was eaten up (we would spoon out a portion and nuke it to lukewarm–stir carefully and test w/the inside of the wrist, like you would baby formula). Melveen ate this from the age of 6 wks (when we adopted her) until about 4 months. She grew into a tough, beautiful cat who never had digestive problems again. *Ginny in Cat Spring 2007-03-28 17:57:09 Cat’s Meow Cookies 7 oz mashed sardines (2 cans drain oil) 1/4 cup dry non-fat milk 1/2 cup wheat germ Thoroughly mix ingredients together. Roll into approx 30 balls about the size of a marble. Place on a cookie sheet treated with fat free non stick spray. Bake at 350 until brown, 12 to 15 minutes. Let cool before removing, store soft cookies in air-tight container in refrigerator. May all fuzzers enjoy!! *LeeAnne in FL 2007-04-19 17:52:59 MISCELLANIOUS WEB SITES http://cats.about.com/od/recipes/Recipes_for_Kitty_Treats.htm http://www.associatedcontent.com/article/28961/homemade_cat_food.html?page=2 http://www.stretcher.com/stories/03/03jan27a.cfm https://secure.balanceit.com/_client/ http://www.wikihow.com/Make-Raw-Cat-Food

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