BANANA BREAD OATMEAL

1 1/4 cups milk (soy or almond milk can be used)
1/2 cup mashed banana (about 1 1/2, overripe)
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup quick oats
2 teaspoons brown sugar

in a large saucepan, whisk together the milk, mashed bananas, and spices. heat the mixture on medium heat. when it starts to boil, add the rolled oats and cook for 5 minutes, stirring occasionally, or until oats are soft and the liquid has been absorbed.

pour into a bowl and top each serving with a teaspoon of brown sugar and banana slices.

2 servings

GRILLED HONEY GINGER CHICKEN

4 pounds chicken, cut into pieces
6 tablespoons dark reduced-sodium soy sauce
1-2 cloves garlic, peeled and mashed into a pulp
2 teaspoons ginger, finely grated
1 tablespoon coriander seeds, finely ground
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (add more or less according to taste)

cut each whole chicken leg into 2 pieces each breast into four.

cut two long, parallel, diagonal slits on each side of the leg pieces.

the slits should never start at an edge and should be deep enough to reach the bone; cut similar slits on the meaty side of each breast piece.

in a large bowl, combine the soy sauce, garlic, ginger, coriander, cayenne and honey. mix until smooth and put the chicken in the marinade.

rub the marinade into all the pieces, making sure it goes deep into the slits.

set aside for 1-2 hours, turning the pieces now and then.

preheat the grill to a medium high temperature and arrange chicken pieces skin side down in a single layer.

cook for 12-15 minutes or until nicely browned, basting once with the juices.

turn the pieces over and cook the second side for a similar length of time, basting once or twice with the juices. the chicken should be well browned before serving.

4 servings

INSIDE OUT SWEET POTATOES

1 cup crushed corn flakes
1 large egg
6 sweet potatoes, baked and mashed
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of ground cloves
1 tablespoon flour
1 tablespoon orange juice
1 tablespoon sherry, bourbon, or vanilla extract
8 large marshmallows
canola oil, for frying

preheat oven to 200°.

put the cornflake crumbs in a shallow dish or pie pan. beat the egg with 1 teaspoon water in a small bowl. set aside.

combine the mashed sweet potatoes with the butter, brown sugar, cinnamon, nutmeg, cloves, baking powder, flour, orange juice, and sherry. working with your hands, use the mixture to encase each marshmallow, forming a ball. dip each ball in the egg wash and then roll in the crumbs. refrigerate while preparing to fry.

set a wire rack over newspaper or paper towels to cool and drain the balls after frying.

in a 2-quart saucepan, heat the oil over medium-high heat to 375°.

fry the balls 1 or 2 at a time for 3-4 minutes, turning as needed, until lightly browned. remove with a spider or slotted spoon, and place the drained balls on the prepared rack and in the oven to keep warm while frying the remaining batches. serve warm.

8 servings

LEMON BREAD

1/4 cup canola oil
6 tablespoons sugar
sugar substitute to equal 3 tablespoons
2 eggs, beaten
1 2/3 cups flour
1 2/3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
4 ounces chopped walnuts
grated peel from 1 lemon

GLAZE:

1/4 cup powdered sugar
juice of 1 lemon

cream together oil, sugar, and sugar substitute. add eggs. mix well.

sift together flour, baking powder, and salt. add flour mixture and milk alternately to creamed mixture.

stir in nuts and lemon peel.

spoon batter into a well-greased 2 pound coffee can and cover with well-greased aluminum foil.

place in slow cooker set on HIGH for 2-2 2/4 hours, or until done. remove bread from coffee can.

mix together powdered sugar and lemon juice. pour over loaf.

serve plain or with cream cheese.

CARAMEL APPLE CRISP

3 cups old-fashioned oats
2 cups flour
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 cup cold butter
8 cups thinly sliced peeled tart apples
1 (14 oz) package caramels, halved
1 cup apple cider, divided

in a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. press half of the mixture into a greased 13"x9" baking dish. layer with half of the apples, caramels and 1 cup oat mixture. repeat layers. pour 1/2 cup cider over top.

bake, uncovered, at 350° for 30 minutes. drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender.

12-14 servings

CRANBERRY PUNCH

3 pints honey
3 quarts hot tea
4 (48 oz) bottles cranberry juice
1 gallon orange juice
3 pints lemon juice
4 (2 litre) bottles grapefruit-lime soda, chilled

dissolve honey in tea. add cranberry, orange and lemon juices; chill. just before serving, add soda.

90-95 servings

FISH IN FOIL

1 1/2-2 pounds frozen fish
2 tablespoons butter, melted
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1/4 teaspoon pepper
paprika

heat oven to 450°. cut frozen fish into 6 pieces (for easier cutting, let fish stand at room temperature 10 minutes). divide fish between 2 pieces of aluminum foil. sprinkle with salt and pepper. wrap fish securely in foil. place in baking pan. bake 30 minutes. open foil packets. pour on melted butter and lemon juice. sprinkle with paprika. bake uncovered 10 more minutes.

FROZEN CRANBERRY SALAD

1 cup fresh OR frozen cranberries
1/4 cup sugar
1 (8 oz) can crushed pineapple, drained
1/2 cup whipped topping
chopped pecans
additional cranberries and fresh mint, optional

in a food processor or blender, process cranberries, sugar and pineapple until the cranberries are finely chopped. pour into a bowl; let stand for 10 minutes. fold in whipped topping. spoon into four foil muffin cups; sprinkle with pecans. freeze. remove from the freezer 15 minutes before serving. garnish with cranberries and mint if desired.

4 servings

NEW TRADITIONAL PUMPKIN PIE

1 graham cracker pie crust
1 large egg yolk, slightly beaten
3 large egg yolks, slightly beaten
1 1/2 cups canned pumpkin
2/3 cups sugar
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/4 cup undiluted evaporated milk

preheat oven to 375°. brush bottom and sides of crust evenly with egg yolk. bake on a baking sheet until light brown, about 5 minutes. remove crust from oven. combine 3 egg yolks, pumpkin, sugar, salt and spices. gradually add evaporated milk. mix well. pour into crust. bake on baking sheet for 10 minutes. reduce heat to 350° and continue baking for 45 minutes or until knife comes out clean. cool before serving.

SESAME PORK RIBS

3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoons cider OR white wine vinegar
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
5 pounds country-style pork ribs
1 medium onion, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons chopped green onions

in a large bowl combine the first 9 ingredients. add ribs and turn to coat. place onion in a 5 quart slow cooker; arrange ribs on top. cover and cook on LOW 5-6 hours or until a meat thermometer reads 160°-170°. place ribs on a serving platter; sprinkle with sesame seeds and green onions.

6 servings

THREE-FRUIT DUMP CAKE

1 (21 oz) can apple pie filling
1 (15 1/4 oz) can sliced pears, drained
1 (15 1/4 oz) can sliced peaches, drained
1 (9 oz) package yellow cake mix
1/4 cup butter, cut into 1/8" pieces

in a large bowl, combine the pie filling, pears and peaches; spoon into an 8" square baking dish. sprinkle with cake mix; dot with butter.

bake at 350° for 45-50 minutes or until golden brown. serve warm.

6-8 servings

CAJUN COOKIN' CHICKEN

1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup freshly squeezed lemon juice
1/4 cup vegetable oil
4 skinless boneless chicken breast halves

combine dry spices in a small bowl.

in a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil.

add half of the spice mix; stir to combine, then add chicken breasts, turning to coat both sides.

marinate 30-60 minutes at room temperature or 2-3 hours in the refrigerator, covered.

drain chicken from marinade and sprinkle both sides with remaining seasoning mix.

place breasts on hot grill with the thin ends away from the flames.

cook, turning once, until cooked through, 3-8 minutes per side, depending on heat intensity and thickness of meat.

PUMPKIN GOOEY BUTTER CAKES

CAKE:

1 (18 1/4 oz) package yellow cake mix
1 egg
8 tablespoons butter, melted

FILLING:

1 (8 oz) package cream cheese, softened
1 (15 oz) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 oz) box confectioners sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

combine cake mix, eggs and butter and mix well with an electric mixer. pat the mixture into the bottom of a lightly greased 13"x9" baking pan.

to make the filling: in a large bowl, beat the cream cheese and pumpkin until smooth. add the eggs, vanilla and butter, and beat together. next add the confectioners sugar, cinnamon and nutmeg and mix well. spread the pumpkin mixture over the cake batter and bake for 40-50 minutes. make sure not to overbake as the center should be a little gooey.

serve with fresh whipped cream.

INSTANT TIRAMISU

1 cup part-skim ricotta cheese
3/4 cup (6 ounces) 1/3 less-fat cream cheese
1/2 cup sugar
24 ladyfingers (two 3 oz pkgs)
1/2 cup kahlua
1 tablespoon unsweetened cocoa

combine the ricotta, cream cheese and sugar in a food processor; process until smooth.

split the ladyfingers in half lengthwise. arrange 24 halves in a single layer in an 11"x7" baking dish. drizzle with half the kahlua, and let stand 5 minutes. spread half the cheese mixture evenly over the lady fingers. repeat procedure with remaining ladyfingers, kahlua and cheese mixture. sprinkle with cocoa.

SPAGHETTI SAUCE

2 pounds ground beef
1 large green pepper, chopped
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 clove garlic, minced
1 1/2 cups chopped carrots
1 (8 oz) can mushroom stems and pieces, drained
2 cans tomato soup, undiluted
1 (14 1/2 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste
1 1/2 cups water
1 (12 oz) bottle chili sauce
1 tablespoon worcestershire sauce
1/8 teaspoon hot pepper sauce
1 tablespoon sugar
1-2 tablespoons steak sauce
3 bay leaves
2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried sage
1/2-1 teaspoon ground allspice

in a dutch oven, brown ground beef over medium heat until no longer pink; drain. add the green pepper, celery, onion, garlic and carrots; cook and stir until tender. stir in remaining ingredients; bring to a boil. reduce heat and simmer, uncovered, for about 3-4 hours, stirring occasionally.

2 1/2 quarts

OIL & VINEGAR DRESSING

1 1/2 cups sugar
1 tablespoon ground mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup hot water
1/4 cup vinegar
2 cloves garlic, halved
1/4 cup vegetable oil

in a 1 quart jar with a tight-fitting lid, combine the first 5 ingredients. add water, vinegar and garlic; shake until sugar is dissolved. add oil; shake well. store in refrigerator. just before serving, remove garlic from dressing.

2 cups

PEPPERED RIB EYE STEAKS

4 beef rib eye steaks (1 1/2" thick)
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons dried ground thyme
2 teaspoons dried ground oregano
1 1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon lemon pepper
1 teaspoon ground red pepper

brush steaks lightly with olive oil. in a small bowl, combine all seasonings. sprinkle seasonings over steaks and press into both sides. cover and chill for 1 hour. grill steaks, turning once, over medium-hot coals 14-18 minutes for rare; 18-22 minutes for medium; 24-28 minutes for well-done. place on a warm serving platter; cut across the grain into thick slices.

8 servings

TURKEY TETRAZZINI

6 tablespoons butter
6 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 cup whipping cream
1 package (1lb) linguine, cooked and drained
4 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 (4 oz) jar diced pimientos, drained
1/4 cup chopped fresh parsley
4-5 drops hot pepper sauce
1/3 cup grated parmesan cheese

in a saucepan over medium heat, melt the butter. add the flour, salt, pepper and cayenne; stir until smooth. gradually add broth; bring to a boil. cook and stir for 2 minutes or until thickened. remove from the heat; stir in cream. mix 2 cups sauce with linguine; pour into a greased 13"x9"x2" baking dish. make a well in center of noodles, leaving about a 6"x4" space. to the remaining sauce, add turkey, mushrooms, pimientos, parsley and hot pepper sauce; mix well. pour into center of dish. sprinkle with parmesan cheese. cover and bake at 350° for 30 minutes. uncover and bake 20-30 minutes more or until bubbly and heated through.

8 servings

HAM 'N CHEDDAR CUPS

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
6 eggs
1 cup milk
1/2 pound fully cooked ham, cubed
1/2 pound cheddar cheese, diced or shredded
1/2 pound sliced bacon, cooked and crumbled
1 small onion, finely chopped

in a bowl, combine flour, sugar, baking powder, salt and pepper. beat eggs and milk; stir into dry ingredients until well mixed. stir in ham, cheese, bacon and onion. fill well-greased muffin cups 3/4 full. bake at 350° for 45 minutes or until toothpick comes out clean. cool for10 minutes before removing to a wire rack.

makes about 20 cups

NOTE; paper-lined muffin cups are not recommended for this recipe

TOMATOES AND CUKES

2 tablespoons olive OR vegetable oil
1 tablespoon vinegar
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
3 medium tomatoes, sliced
1/2 large cucumber, sliced
leaf lettuce, optional

in a small bowl, whisk oil, vinegar, parsley, salt and pepper. on a serving plate, arrange tomato and cucumber slices over lettuce if desired. drizzle with the vinaigrette.

4 servings

DOCTORED-UP SPAGHETTI SAUCE

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
8-10 fresh mushrooms, sliced
3 ribs celery, chopped
1 1/2 teaspoons minced garlic
2 (14 1/2 oz) can italian stewed tomatoes
1 (26 oz) jar spaghetti sauce
1/2 cup ketchup
2 teaspoons brown sugar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon prepared mustard

in a large skillet, cook the beef, onion, green pepper, mushrooms, celery and garlic over medium heat until meat is no longer pink; drain.

in a 3 quart slow cooker, combine the tomatoes spaghetti sauce, ketchup, sugars, salt, oregano, chili powder and mustard. stir in the beef mixture. cover and cook on LOW for 4-5 hours or until heated through.

10-12 servings

OVEN ROASTED GREEN BEANS

1 1/2 pounds fresh green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

preheat oven to 425°.

trim the ends of the green beans and add to a large bowl.

toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment-lined baking sheet.

roast, stirring halfway through, until lightly caramelized and crisp-tender, 12-15 minutes.

CREAMED SPINACH

2 (10 oz) boxes frozen chopped spinach, thawed
2 tablespoons butter, cut into pieces
1/2 cup heavy cream

sqeezed thawed spinach dry by wringing it out in a kitchen towel. to a small skillet, add butter and cream and heat to a bubble over moderate heat. as spinach and salt and pepper. cook until spinach thickens with cream, 3-5 minutes.

SALISBURY STEAKS WITH WILD MUSHROOM GRAVY

1 1/4 pound ground sirloin
1 tablespoon worcestershire sauce
1 small onion, finely chopped
1 tablespoon steak seasoning blend (such as montreal seasoning) OR coarse salt and pepper
3 tablespoons extra-virgin olive oil
12 crimini OR baby portabellos, sliced
12 shiitake mushrooms, chopped
2 tablespoons butter
2 tablespoons flour
2 cups beef stock

combine meat, worcestershire, onion and steak seasoning or salt and pepper. form 2 large oval patties, 1" thick.

preheat large nonstick skillet over medium high heat. add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. remove meat and cover with loose aluminum foil to keep warm. add 1 more tablespoon extra-virgin olive oil and the butter to the pan, then add the mushrooms. season mushrooms with salt and pepper and saute mushrooms until tender, 3-5 minutes. add a sprinkle of flour to the pan and cook 2 minutes more. whisk in stock and thicken1 minute.

to serve, pour gravy over salisbury steaks.

SMASHED POTATOES WITH GARLIC, HERBED CHEESE AND CHIVES

2 pounds (3 large) russet potatoes, peeled and chunked
salt and pepper
1/2 cup half-and-half OR cream
4 ounces (1/2 cup) garlic and herb cheese (recommended boursin)
3 tablespoons chopped chives OR 2 scallions, thinly sliced

place potatoes in a pot and cover with water. cover pot with lid and bring water to a boil. salt boiling water and potatoes. leave lid off pot and simmer at rolling boil until tender, 8-10 minutes.

drain potatoes and return to hot pot. smash potatoes with a little half-and-half or cream and garlic and herb cheese. smash and incorporate chives or scallions. add salt and pepper, to taste.

HASH BROWN EGG BAKE

1 (32 oz) frozen cubed hash brown potatoes, thawed
1 pound sliced bacon, cooked and crumbled
1 cup (4 oz) shredded cheddar cheese, divided
1/4-1/2 teaspoon salt
8 eggs
2 cups milk
dash paprika

in a large bowl, combine hash browns, bacon, 1/2 cup cheese and salt. spoon into a greased 13"x9"x2" baking dish. in a bowl, beat eggs and milk until smooth; pour over hash brown mixture. sprinkle with paprika. bake, uncovered, at 350° for 45-50 minutes or until golden. top with remaining cheese.

8 servings

GARLIC BREAD WITH SAUTEED MUSHROOMS

1 (10 oz) package large mushrooms, sliced
1 (3 1/2 oz) package shiitake mushrooms, stems removed
1 tablespoon olive oil
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
salt and pepper to taste
4 thick slices italian bread
1 clove garlic, halved

in a large nonstick skillet over medium heat, cook mushrooms in olive oil until browned, about 10 minutes. sprinkle with parsley, basil, salt and pepper; remove from heat. toast bread; rub one side of bread lightly with the cut side of garlic. place bread on serving plates. spoon mushrooms onto bread.

4 servings

FLUFFY FRUIT SALAD

2 (20 oz) cans crushed pineapple
2/3 cups sugar
2 tablespoons flour
2 eggs, lightly beaten
1/4 cup orange juice
3 tablespoons freshly squeezed lemon juice
1 tablespoon vegetable oil
2 (17 oz) cans fruit cocktail, drained
1 (15 oz) can mandarin oranges, drained
2 bananas, sliced
1 cup heavy cream, whipped

drain pineapple, reserving 1 cup juice in a small saucepan. set pineapple aside. to saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. bring to a boil, stirring constantly. boil for 1 minute; remove from heat and let cool. in a bowl, combine pineapples, fruit cocktail, oranges and bananas. fold in whipped cream and the cooled sauce. chill for several hours.

12-16 servings

KIDS LOVE IT CASSEROLE

1 1/2 pounds ground beef
1 cup chopped onion
1 clove garlic, minced
1 (14 oz) jar spaghetti sauce with mushrooms
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
3/4 cup water
1 teaspoon italian seasoning
1/2 teaspoon salt
dash pepper
1 package (7 oz) macaroni shells, cooked and drained
1 package (10 oz) frozen chopped spinach, thawed and drained
2 eggs, beaten
1 cup (4 oz) shredded sharp cheddar cheese
1/2 cup soft bread crumbs
1/4 cup grated parmesan cheese

in a saucepan over medium heat, cook beef, onion and garlic until meat is no longer pink and veggies are tender; drain. add
the next 7 ingredients; bring to a boil. reduce heat; cover and simmer 10 minutes. stir in macaroni, spinach, eggs, cheddar cheese and bread crumbs. pour into a greased 13"x9"x2" baking dish. sprinkle with parmesan cheese. cover and bake at 350° for 30-35 minutes or until bubbly. let stand for 10 minutes before serving.

10-12 servings

CHICKEN 'N DUMPLINGS

1 broiler/fryer chicken (2 1/2-3 lbs), cut-up
2-2 1/4 quarts water
1/2 cup sliced celery
1/2 cup sliced carrots
2 fresh parsley doris
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper

DUMPLINGS:
3/4 cup flour
1 tablespoon minced fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
dash ground nutmeg
1/3 cup milk
1 egg, lightly beaten
1 tablespoon vegetable oil

GRAVY:
1/4 cup flour
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

place the 1st 8 ingredients in a 5 qt dutch oven or kettle. cover and bring to a boil; skim fat. reduce heat; cover and simmer for 1 1/2 hours or until the chicken is tender. in a bowl, combine the 1st 5 dumpling ingredients; stir in milk, egg, and oil. drop by tablespoon onto boiling broth. cover and cook without lifting lid 12-15 minutes or until dumplings are tender. remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. strain broth, reserving 2 cups for gravy (save remaining broth for another use). place reserved broth in a saucepan; bring to a boil. combine flour, water, salt and pepper until smooth; gradually stir into broth. cook and stir over medium heat until thickened, about 2 minutes. pour over chicken and dumplings.

4 servings

TOMATO BASIL GRILLED CHICKEN

boneless skinless chicken breasts
2 cups fresh basil leaves, chopped finely
1/3 cup orange juice
1 teaspoon balsamic vinegar
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon pepper
4 or 5 tomatoes, diced and cored
2 tablespoons extra virgin olive oil

combine basil, orange juice, vinegar, garlic, salt, pepper and tomatoes in a small bowl; refrigerate for 1 hour.

preheat broiler with pan 4" from heat, or prepare grill with hot coals.

rub chicken with olive oil, salt and pepper.

broil or grill chicken, turning frequently for 6-7 minutes per side, or until no longer pink in the center.

top each breast with tomato basil relish and serve.

FROZEN YOGURT COOKIE DESSERT

12 reduced-fat oreo cookies, crushed
1 quart low-fat vanilla frozen yogurt, softened
1/3 cup chocolate syrup
1/2 dry roasted peanuts
1 (8 oz) carton fat-free cool whip, thawed

set aside 1 tablespoon cookie crumbs. sprinkle the remaining crumbs into an 11"x7" dish coated with pam. freeze for 10 minutes.

carefully spread frozen yogurt over crumbs. drizzle with chocolate syrup and sprinkle with peanuts. spread with cool whip. sprinkle with reserved crumbs.

cover and freeze for at least 2 hours. remove from freezer 10 minutes before serving.

12 servings

BURGER DOGS

2 teaspoons brown mustard
1/2 cup onions, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground beef
4 slices bacon
4 hot dog rolls

in a bowl, mix together the ground beef, onion, mustard, salt and pepper. roll the mixture into the shape of (4) hot dogs. wrap each burger dog with 1 slice of bacon in a spiral fashion. place burger dogs on a baking sheet and broil for about 12-15 minutes, or longer if desired. serve in the hot dog buns.

4 servings

CHEDDAR TURKEY BURGERS

1 package turkey gravy mix
1 pound ground turkey
1 tablespoon dried parsley
1 teaspoon minced onion
3/4 cup shredded cheddar cheese
4 tomato slices
4 lettuce leaves
4 hamburger rolls

prepare grill or broiler. combine turkey gravy mix with next four ingredients. grill or broil 8-10 minutes per side or until cooked through. serve on hamburger rolls and top with lettuce and tomato.

4 servings

PHILLY CHEESE STEAK SOUP

1 1/2 pounds your favorite steak ( beef filet, ribeye, etc), cut in THIN strips *DO NOT USE SKIRT STEAK OR CHEAP CUTS
1 tablespoon butter
1 1/2 teaspoons steak seasoning
1 onion, chopped
3 cloves garlic, minced
4 sweet bell peppers (you can you use different colors), thinly sliced
1 small package white mushrooms, sliced
8 cups beef broth
2 cups milk
3 tablespoons worcestershire sauce
salt and pepper to taste
1 small package provolone cheese, sliced

in a dutch oven or heavy pot over medium heat. brown steak strips in 1 tablespoon of butter for about 4 minutes. sprinkle with steak seasoning; cook and stir for another minute. remove to a plate and set aside.

add chopped onions and garlic to the dutch oven. cook and stir until lightly browned and caramelized. stir in the bell peppers and mushrooms. cook and stir another 7 minutes, or until peppers start to caramelize, but still retain color.

add steak back to the pot.

add beef broth, milk, worcestershire sauce salt and pepper to taste. bring to a boil. reduce heat and simmer for 30 minutes.

remove from heat. just before serving, add provolone cheese, stirring until completely melted. serve hot.

8 servings

SEAFOOD LASAGNA ROLL-UPS

6 lasagna noodles
1 (15 oz) can italian-style tomato sauce
1 package crabmeat flakes OR chunks
1 cup cottage cheese, drained
1/4 cup grated parmesan cheese
1 egg
1 tablespoon dried parsley flakes
1/4 teaspoon onion powder

cook noodles as directed on package. rinse in cold water and drain well. combine filling ingredients with a fork. spread 1/3 cup filling on each noodle. roll tightly. place seam-side down in a 9" baking pan. pour sauce over roll-ups. bake, covered, at 375° for 30 minutes. garnish with grated cheese.

CHEESY POTATO BAKE

4 large unpeeled baking potatoes
1/4 cup butter OR margarine
1 tablespoon grated onion
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup (4 oz) shredded cheddar cheese
1 tablespoon chopped fresh parsley

thinly slice the potatoes and place in a greased shallow 2 qt baking dish. in a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted. drizzle over potatoes. cover and bake at 425° for 45 minutes or until tender. sprinkle with cheese and parsley. bake, uncovered,15 minutes longer or until cheese melts.

6-8 servings

FRUITY SUMMER COOLER

6-8 ice cubes
1/2 cup cubed cantaloupe
1/2 cup pineapple chunks
1/2 cup cranberry juice
1/3 cup sliced banana
1/4 cup pineapple juice
1 tablespoon honey
3/4 teaspoon lemon juice
1/4 teaspoon freshly grated lemon peel

place all ingredients in a blender or food processor; cover and blend until smooth.

BROILED MARINATED HADDOCK

1 pound haddock fillets
1 teaspoon freshly grated lemon peel
3 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder

if fish fillets are large, cut into 6 serving pieces. place in shallow glass dish. mix remaining ingredients. brush on both sides of fish. cover and refrigerate at least 8 hours, but no longer than 24 hours.

to serve: about 15 minutes before serving, place fish on rack in broiler pan. set oven control to broil and/or 550°. broil fish with tops 2"-3" from heat until light brown, about 5 minutes. brush with marinade. turn carefully. broil, brushing occasionally with marinade, until fish flakes easily with fork, 5-8 minutes longer.

MEATLESS CHILI MAC

[caption id="attachment_699" align="aligncenter" width="300" caption="A top view of meatless chili mac. Yum-O!"][/caption]

1 large onion, chopped
1 medium green pepper, chopped
1 clove garlic, minced
1 tablespoon olive oil
2 cups water
1 can (15 1/2 oz) mild chili beans, undrained
1 can (15 1/2 oz) great northern beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 cup sour cream

[caption id="attachment_698" align="aligncenter" width="300" caption="Meatless chili mac, bubbling in the dutch oven. Can you smell it?"][/caption]

in a large saucepan or dutch oven, saute the onion, green pepper and garlic in oil until tender. stir in the water, macaroni, beans, tomatoes, tomato sauce ,chili powder, salt and cumin. bring to a boil. reduce heat; cover and simmer for 15-20 minutes or until macaroni is tender. top each serving with 1 tablespoon sour cream.

makes 8 servings (2 1/2 quarts)

[caption id="attachment_697" align="aligncenter" width="311" caption="The final product, meatless chili mac, plated. Yum-O!"][/caption]

RICOTTA CHEESECAKE WITH FRESH SEASONAL FRUIT

2 cups crushed vanilla oreos OR vanilla wafers
1 3/4 cups sugar
1/4 cup melted butter
1 pound cream cheese
1 pound ricotta cheese
2 cups sour cream
1/2 cup flour
6 eggs
1 teaspoon freshly grated lemon zest
1 tablespoon vanilla extract
fresh fruit mixture (see recipe below)

preheat oven to 350°. grease a 10" springform pan.

to make the crust, combine crushed cookies, 1/4 cup sugar, and melted butter in a food processor. this will make a thick crust; if you want less crust, halve the recipe.

press mixture down flat into prepared springform pan.

bake crust for 12 minutes. set aside. reduce oven heat to 325°.

cream the cheeses on medium speed until soft and blended. add the remaining sugar and mix well, about 3 minutes.

add the sour cream and mix for another minute. reduce speed to low and add flour.

add eggs one at a time, scraping down the bowl after each addition. add lemon zest and vanilla extract.

pour batter into prepared pan. wrap the bottom and sides of the springform pan in aluminum foil to prevent any leaks, then bake in a water bath for 1 hour and 15 minutes. check cheesecake after 1 hour.

when cake is removed from oven, remove it from the water bath. let cool on a wire rack for 20 minutes. refrigerate for at least 4 hours; overnight works best.

FRESH FRUIT MIXTURE:

3 cups diced strawberries OR fresh fruit
juice of 1 lime
1/3 cup sugar

mix together and let macerate overnight. place on top of cheesecake when ready to serve.

6 servings

TACO CHILI

1 1/2-2 pounds lean ground beef
1 medium onion, chopped
1 package (1 1/4 oz) taco seasoning mix
2 (14 1/2 oz) cans diced tomatoes
1 (10 oz) diced tomatoes with green chilies
1 (16 oz) can pinto bean, rinsed and drained
1 (15 oz) can chili beans in sauce
1 cup frozen whole kernel corn
shredded cheese (mozzarella, cheddar, or monterey jack)
tortilla chips

in a large skillet, cook ground beef and onion, one-half at a time, until the meat is browned and the onion is tender.

drain off fat and transfer to a medium-sized slow cooker.

stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chiles, pinto beans, chili beans in chili sauce, and corn.

cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

sprinkle each serving with some of the shredded cheese and tortilla chips.

8 servings

OREO BALLS

8 ounces softened cream cheese OR whipped cream cheese
1 (18 oz) package oreo cookies, crushed
2 cups semisweet OR milk chocolate chips
1 tablespoon shortening

mix cream cheese with electric mixer until fluffy. add the crushed oreos and beat on high speed until well mixed. chill for at least 2 hours in the freezer.

roll oreo cookie mixture into 1" balls.

next, melt the chocolate chips and shortening in a double boiler or in the microwave.

dip the oreo balls completely into the melted chocolate using tongs or a toothpick.

put on wax paper. after the oreo balls harden, keep them in the refrigerator.

make about 3 or 4 dozen oreo balls, depending on the size

ENCHILADA CASSEROLE

1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, rinsed and drained
1/4 cup italian salad dressing
2 tablespoons taco seasoning
1/4 teaspoon ground cumin
6 (8") flour tortillas
3/4 cup sour cream
1 cup (4 oz) shredded mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. stir in the salsa, beans, dressing, taco seasoning and cumin. place three tortillas in a 2 qt baking dish coated with pam. layer with half of the meat mixture, sour cream and cheese. repeat layers.

cover and bake at 400° for 25 minutes. uncover; bake 5-10 minutes longer or until heated through. let stand for 5 minutes before topping with lettuce, tomato and cilantro.

8 servings

VEGGIE CHEESE SOUP

1 medium onion, chopped
1 rib celery, chopped
2 small red potatoes, cut into 1/2" cubes
2 3/4 cups water
2 teaspoons chicken bouillon granules
1 tablespoon cornstarch
1/4 cup cold water
1 can cream of chicken soup
3 cups frozen california-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 ounces velveeta cheese, cubed

in a large nonstick saucepan coated with pam, cook onion and celery over medium heat until onion is tender. stir in the potatoes, 2 3/4 cups water and bouillon. bring to a boil. reduce heat; cover and simmer for 10 minutes.

combine cornstarch and 1/4 cup cold water until smooth; gradually stir into soup. return to a boil. cook and stir for 1-2 minutes or until slightly thickened. stit in cream of chicken soup until blended.

reduce heat; add veggies and ham. cook and stir until veggies or tender. stir in cheese until melted.

9 servings

LEMON CUSTARD CAKE

1 prepared angel food cake (10")
1 package (3.4 oz) instant lemon pudding
1 1/2 cups cold milk
1 cup (8 oz) sour cream
1 can (21 oz) cherry OR strawberry pie filling

tear the angel food cake into bite-size pieces. place in a 13"x9"x2" pan. in a mixing bowl combine the pudding mix, milk and sour cream. beat until thickened, about 2 minutes. spread over cake. spoon pie filling on top. chill until serving time.

12-16 servings

PEANUT BUTTER COOKIES

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup margarine OR butter, softened
1 egg
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

mix sugars, peanut butter, shortening and egg. stir in remaining ingredients. cover and refrigerate at least 3 hours. heat oven to 375°. shape dough into 1 1/4" balls. place about 3" apart on ungreased cookie sheet. flatten in crisscross pattern with fork dipped in flour. bake until light brown, 9-10 minutes. cool 2 minutes. remove from cookie sheet.

CRANBERRY GELATIN SALAD

1 package (6 oz) cherry jello
1 1/2 cups boiling water
1 can (20 oz) crushed pineapple, undrained
1 can (16 oz) whole-berry cranberry sauce
1 1/2 cups seedless red grapes, halved
1/4 cups chopped walnuts OR pecans

in a large bowl, dissolve jello in boiling water. stir in pineapple and cranberry sauce. refrigerate for 30 minutes. stir in grapes and nuts. pour into a 2 quart serving bowl or mold. refrigerator until firm.

8-10 (1/2 cup) servings

CHEESECAKE WITH SOUR CREAM TOPPING

1 cup sugar
4 eggs
4 (8 oz) packages cream cheese
2 teaspoons lemon juice
1 teaspoon vanilla

mix sugar and eggs together. add softened cream cheese, lemon juice and vanilla. mix well.

for crust: 14 full graham crackers, crushed fine; add 2 tablespoons sugar and 3 tablespoons melted butter. mix well. press into pie pan.

pour cheese mixture into crust. bake at 375° for 40 minutes. let cool for 1 hour.

for topping: mix 1/2 pint sour cream in which 1 tablespoon sugar has been added. put on top of cheesecake and put it back in the oven at 400° for 15 minutes.

when you bake the cheesecake at the first step, it will be soft in the center.

TANGY HAM STEAK

1/3 cup spicy brown mustard
1/4 cup honey
1/2 teaspoon grated orange peel
1 fully cooked ham steak (about 2 lbs)

in a small bowl, combine mustard, honey and orange peel. brush over one side of ham. broil or grill, uncovered, over medium-hot heat for 7 minutes. turn; brush with mustard mixture. cook until well glazed and heated through, about 7 minutes.

6-8 servings

WEEKDAY LASAGNA

1 pound lean ground beef
1 small onion, chopped
1 can (28 oz) crushed tomatoes
1 3/4 cups water
1 can (6 oz) tomato paste
1 envelope spaghetti sauce mix (such as spatini)
1 egg, lightly beaten
2 cups (16 oz) fat-free cottage cheese
2 tablespoons grated parmesan cheese
6 uncooked lasagna noodles
1 cup (4 oz) shredded part-skim mozzarella cheese

in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain stir in the tomatoes, water, tomato paste and spaghetti sauce mix. bring to a boil. reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.

in a small bowl, combine the egg, cottage cheese and parmesan cheese. spreading 2 cups meat sauce in a 13"x 9" baking dish coated with pam. layer with 3 noodles, half of cottage cheese mixture and half of remaining meat sauce. repeat layers.

cover and bake at 350° for 50 minutes. uncover; sprinkle with mozzarella cheese. bake 10-15 minutes longer or until bubbly and cheese is melted. let stand for 15 minutes before cutting.

9 servings

TURKEY FETTUCCINE SKILLET

8 ounces uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 cloves garlic, minced
1 teaspoon canola oil
1 cup sliced fresh mushrooms
2 cups skim milk
1 teaspoon salt-free seasoning blend (such as mrs dash)
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup fat-free half 'n half
1/3 cup grated parmesan cheese
3 cups cubed cooked turkey breast
3/4 shredded part-skim mozzarella cheese

cook fettuccine according to package directions. meanwhile, in a large ovenproof skillet coated with pam, saute the onion, celery and garlic in oil for 3 minutes. add mushrooms; cook and stir until vegetables are tender. stir in the milk, seasoning blend and salt.

combine corn starch and half 'n half until smooth; stir into skillet. cook and stir for 2 minutes or until thickened and bubbly. stir in parmesan cheese just until melted.

stir in turkey. drain fettuccine; add to turkey mixture. heat through. sprinkle with mozzarella cheese. broil 4"-6" from heat 2-3 minutes 4 until cheese is melted.

6 servings

"BRING AN INGREDIENT" SOUP

4 cups thinly sliced onions
1 clove garlic, minced
3 tablespoons butter
3 tablespoons flour
6 cans (14 1/2 oz each) beef broth
2 cups tomato puree
1 tablespoon red wine vinegar
1 tablespoon worcestershire sauce
1 tablespoon sugar
1/2 teaspoon EACH dried oregano, tarragon, ground cumin, salt and pepper
1/4-1/2 teaspoon hot pepper sauce

VEGETABLES (choose two OR three):
1 1/2 cups diced green pepper, tomato OR carrots
2 cups sliced fresh mushrooms

MEATS (choose two):
3 cups cooked mini meatballs
3 cups cubed cooked chicken
3 cups diced fully cooked ham
1 package (10 oz) smoked kielbasa, sliced and browned

GARNISH (choose three OR four):
shredded cheddar cheese, garbanzo beans, sour cream, minced fresh parsley, croutons OR popcorn

in a large dutch oven, saute the onions and garlic in butter until tender. stir in flour and blend well. add broth, puree, vinegar and seasonings; mix well. bring to a boil; reduce heat and simmer for 40 minutes.

add two or three vegetables; simmer for 30 minutes or until tender. add two meats; heat through. garnish as desired.

16-18 (1 cup) servings (4 1/2 quarts)

KING CUPCAKES

CHOCOLATE LAYER:

1 box chocolate cake mix
1 stick unsalted butter, softened
1 1/4 cup buttermilk
4 large eggs

BANANA LAYER:

2 1/4 cups bisquick
1 cup mashed ripe bananas
1/4 cup sugar
1/3 cup milk
1 egg
1 teaspoon pure vanilla
2 tablespoons unsalted butter, softened

FROSTING:

1 cup creamy peanut butter
1 stick unsalted butter, softened
1 cup confectioners sugar
1 tablespoon light brown sugar
1/2 teaspoon milk (if needed)

preheat oven to 375°. line 2 cupcake pans with liners and set aside.

in a large bowl, combine all ingredients to make the chocolate layer. beat on medium speed until no longer lumpy and well blended; set aside. add the confectioners sugar and brown sugar. beat until light and fluffy, adding milk if needed.

in another bowl, combine all ingredients to make banana layer. beat on medium speed until well blended. spoon banana layer into cupcake tins about 1/3 of the way full. top with chocolate layer until tins are 2/3 full. bake for 25 minutes or until toothpick inserted into center of cupcake comes out clean. cool in pan for 5 minutes then transfer to wire rack to cool completely.

to make frosting: cream together the butter and peanut butter until light and creamy.

VANILLA ALMOND CAKE

1 1/2 cups sugar
1 cup butter
1 teaspoon vanilla extract
2 3/4 cups sifted cake flour
1 teaspoon baking powder
1 1/3 cups milk
1 cup almonds, finely chopped
6 egg whites, stiffly beaten

WHITE FROSTING:

1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
dash of salt
2 egg whites
1 teaspoon vanilla extract

cream together sugar, butter, and vanilla extract.

sir together the cake flour and baking powder; add to creamed mixture alternately with milk. stir in almonds. gently fold in the egg whites. pour into two greased and lightly floured 9"x1 1/2" round baking pans. bake at 375° for 28-30 minutes. cool 10 minutes; remove from pans. fill and frost with white frosting.

white frosting: in a saucepan, combine sugar, water, cream of tartar, and salt. bring mixture to boiling, stirring until the sugar dissolves.

in mixing bowl place egg whites; very slowly pour the hot sugar over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. beat in vanilla extract.

MARINATED RIB EYES

1/3 cup hot water
3 tablespoons finely chopped onion
2 tablespoons cider OR red wine vinegar
2 tablespoon olive OR vegetable oil
2 tablespoons soy sauce
1 teaspoon beef bouillon granules
1 clove garlic, minced
1/2 teaspoon paprika
1/2 teaspoon coarsely ground pepper
2 beef rib eye steaks (about 1" thick and 12 oz each)

in a bowl, combine the first 9 ingredients. remove 1/2 cup marinade and refrigerate. pierce steaks several times on both sides with a fork; place in an 11"x7"x2" glass dish. pour remaining marinade over steaks; turn to coat. cover and refrigerate overnight. remove steaks, discarding marinade; grill, uncovered, over medium-hot heat, 4-8 minutes on each side or until the meat reaches desired doneness (for rare, 140°, medium, 160°, well done, 170). warm reserved marinade and serve with steaks.

2 servings

ZESTY CHICKEN OREGANO

chicken pieces (2 1/2-3 lbs)
1/2 cup olive OR vegetable oil
1/4 cup freshly squeezed lemon juice
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, chopped
lemon slices

place chicken in ungreased 13"x9"x2" pan. mix remaining ingredients except lemon slices. pour over chicken. bake, uncovered, in 375° oven, spooning oil mixture over chicken occasionally, 30 minutes. turn chicken. bake until thickets pieces are done, about 30 minutes. garnish with lemon slices.

ANNA'S BAKED BEANS

2 big cans beans (drain some of the juice off)
2 (12 oz) bottles catsup
1 cup brown sugar
1/2 pound bacon
1 can spam

in a large bowl, mix beans, catsup and brown sugar. fry bacon and spam; drain. add to other ingredients. mix well. bake at 350° for about 2 hours (covered).

MACARONI CASSEROLE

1 1/2 cups cooked chicken, cut up
1 cup shredded cheddar cheese
1 cup milk
1/2 teaspoon salt
1/2 teaspoon curry powder
1 can cream of chicken soup
1 (7 oz) package elbow macaroni
1 (4 oz) can mushroom stems and pieces, undrained
1 (2 oz) jar diced pimentos (optional)

mix all ingredients in ungreased 1 1/2 quart casserole dish. cover and bake in 350° oven until macaroni is tender, 55-60 minutes.

COCONUT FRENCH TOAST

12 eggs
1 1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices day old bread
1 package (7 oz) flaked coconut
maple syrup

in a large bowl, beat eggs; add milk, sugar and cinnamon. add bread, a few slices at a time; let soak 1 minute on each side. coat both sides with coconut. place on greased baking sheets. bake at 475° for 5 minutes on each side until golden brown and cooked through. serve with syrup.

7 servings

KULFI

1 1/4 cups evaporated milk
1 1/4 cups sweetened condensed milk
1 (16 oz) container cool whip, thawed
4 pieces white bread, torn into pieces
1/2 teaspoon ground cardamom

combine evaporated milk, condensed milk and cool whip in a blender and blend in pieces of bread until smooth.

pour mixture into a 9"x13" baking dish or 2 plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours for overnight.

GREEN BEAN CASSEROLE

3 pounds fresh green beans
kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 loaf crusty italian bread
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
4 tablespoons freshly grated parmesan cheese
5 tablespoons extra,virgin olive oil
2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
2 shallots, sliced
1 cup heavy cream

bring a large pot of water to a boil; add a big pinch of salt and the green beans. cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. drain them and set aside. butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.

heat the oven to 375°.

tear the bread into 2" pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons parmesan, and 3 tablespoons olive oil. stir well to coat and spread onto a baking sheet. bake just until the bread just starts to turn golden, about 10 minutes. remove from the oven and set aside.

meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. add the green beans and stir well. put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining parmesan. bake until everything is hot and bubbling, about 20-25 minutes.

6-8 servings

CHOCOLATE CHAI MINI LOAVES

2 ounces semisweet chocolate, chopped
1/2 cup water
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
3 tablespoons chai tea latte mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream

FROSTING:

1 cup confectioners sugar
1 tablespoon butter, softened
1 tablespoon chai tea latte mix
1/2 teaspoon pure vanilla extract
4-5 teaspoons milk

in a microwave, melt chocolate with the water; stir until smooth. cool slightly. in a large bowl, cream butter and brown sugar until light and fluffy. add eggs, one at a time, beating well after each addition. beat in vanilla, then chocolate mixture.

combine the flour, latte mix baking soda and salt; add to creamed mixture alternately with sour cream.

transfer to three greased 5 3/4"x3"x2" loaf pans. bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack too cool completely.

for frosting: combine the confectioners sugar, butter, latte mix,vanilla and enough milk to achieve desired consistency. frost tops of loaves.

makes 3 mini loaves

TORTILLA SOUP

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
2 teaspoons kosher salt
6 cups low-sodium chicken broth
1 cup corn kernels, fresh or frozen and thawed
1 ripe tomato, chopped
1 cup shredded cooked chicken
1/2 cup cilantro leaves
1/4 cup freshly squeezed lime juice (about 2 limes)
about 1 dozen corn tortilla chips, broken up
lime wedges, optional

heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more.

pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.

4 servings

BEEF CHILI

1 1/2 pounds beef round, cut into 1" chunks
kosher salt and pepper
6 teaspoons vegetable oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, finely chopped
2 tablespoons unsweetened cocoa powder
1-2 teaspoons chipotle chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons fine corn meal
2 tablespoons tomato paste
2 (14 1/2 oz) can kidney beans, rinsed and drained
fresh salsa, homemade or store-bought, for serving
lime wedges and cooked brown rice, for serving

season the beef with salt and pepper. heat a dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until btowned on all sides, 4-6 minutes per batch. using a slotted spoon or tongs, transfer the beef to a plate as it browns.

reduce the heat to medium. add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. cook, stirring until onion is soft, 8-10 minutes. stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer. add the reservef beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2-2 hours.

serve chili with fresh salsa, lime wedges, and brown rice if desired.

6 servings

GARLIC-PARMESAN ROLLS

1 loaf (1 pound) frozen bread dough, thawed
6 tablespoons grated parmesan cheese
1 teaspoon garlic powder
1/2 cup butter OR margarine, melted

cut dough into 16 pieces; shape into balls. place on a floured surface; cover and let rise in a warm place for 10 minutes. in a bowl, stir parmesan cheese and garlic powder into butter. using a spoon, roll balls in butter mixture; arrange loosely in a 9" round baking pan. cover and let rise in a warm place until doubled in size. bake at 375° for 10-15 minutes or until golden brown. warm leftover butter mixture; when rolls are baked, pull them apart and dip them again. serve warm.

16 rolls

PERFECT PIE CRUST (DOUBLE CRUST)

2 1/2 cups flour
1/4 teaspoon salt
3 tablespoons sugar
1/4 cup crisco, cold
12 tablespoons butter, cold and cubed
1/4-1/2 cup ice water

in a large mixing bowl, sift together the flour, salt and sugar. add the crisco and break it up with your hands as you start to coat it with flour.

add the cold butter cubes and work them into the flour with your hands or a pastry cutter. work quickly so the butter doesn't get too warm, until the mixture resembles coarse meal.

add the ice water, a little at a time, until the mixture comes together forming a dough. bring the dough together into a ball.

when the dough comes together, stop working it otherwise it will get overworked and tough. divide the dough in half and flatten it slightly to form a disk. wrap each disk in plastic and chill for about 30 minutes,

BEST PIE CRUST (SINGLE CRUST) (FOOD PROCESSOR)

1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter,chilled cut into small pieces
3 tablespoons crisco, chilled cut into small pieces
4 tablespoons (or more) ice water

blend the flour, sugar and salt in a food processor. add the butter and shortening; pulse until the mixture resembles coarse meal. drizzle 4 tablespoons ice water over the mixture. process just until moist clumps form, adding more ice water by teaspoon if dough is dry. gather the dough into a ball and flatten into a disk. wrap in plastic. chill one hour.

BAKED STRING BEANS

1 package (16 oz) frozen french-style green beans, thawed
2 strips of bacon
1 beef bouillon cube
1 cup hot water
1/4-1/2 teaspoon garlic salt
pinch of pepper

place beans in an ungreased 1 1/2 quart baking dish. set aside. cook bacon until crispy; remove with a slotted spoon. crumble and set aside. sir 1 tablespoon drippings into beans. dissolve bouillon cube in water. add garlic salt and pepper. pour over beans. cover and bake at 350° for 1 hour. top with bacon.

6 servings

LAYERED PUDDING DESSERT

1 cup crushed vanilla wafers, divided
1 package (3 oz) cook and serve vanilla pudding
2 medium ripe bananas, divided
1 package (3 oz) strawberry jello
1 cup cool whip

spread half of the crushed wafers in the bottom of a greased 8" square pan. prepare pudding mix according to package directions; spoon hot pudding over crumbs. slice one banana; place over pudding top with remaining crumbs. chill for 1 hour. meanwhile, prepare jello according to package directions; chill for30 minutes or until partially set. pour over crumbs. slice the remaining banana and place over jello. spread cool whip over all. chill for 2 hours.

9 servings

OLD-FASHIONED VEGETABLE SOUP

2-3 pounds meaty beef bones
6-8 cups water*
2 beef bouillon cubes OR 2 teaspoons instant beef bouillon
1 1/2 teaspoon salt
1/4 teaspoon thyme leaves OR marjoram leaves
6 peppercorns OR 1/4 teaspoon pepper
2 whole allspicd
1 bay leaf
2 cups cubed peeled potatoes
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
1 (16 oz) can (2 cups) tomatoes, undrained, cut up
1 (12 oz) can corn, undrained

in a 5 quart dutch oven, combine beef bones and water. bring to a boil. reduce heat; cover and simmer 30 minutes. skim off any scum that rises to the surface. add bouillon cubes, salt, thyme or marjoram, peppercorns, allspice and bay leaf. simmer, covered, an additional 2 1/2-3 hours or until meat is tender. remove meat, peppercorns, allspice and bay leaf from broth. remove meat from bones. cut into bite-size pieces. skim fat from broth. return meat to broth. stir in remaining ingredients. bring to a boil. reduce heat; cover and simmer 30 minutes or until veggies are tender.

*3 cups tomato juice can be substituted for 3 cups of the water.

ITALIAN MACARONI & CHEESE

2 quarts water
6 chicken bouillon cubes
8 ounces pasta (any type)
10 ounces smoked ham
3 eggs
2 cups half 'n half
dash of salt and pepper
3/4 cup grated cheddar cheese
4 tablespoons parmesan cheese, grated

heat water and bouillon cubes (crumbled). when boiling, add pasta. cook according to package directions. drain. cut ham into small strips. place a layer of pasta over bottom of a lightly greased pan. sprinkle with some ham. then continue layering pasta and ham. in a bowl, whisk eggs, half 'n half, salt and pepper. pour mixture over layers of pasta and ham. top with grated cheese. bake at 350° for 35 minutes or until set and lightly brown on top.

BUFFET POTATOES

2 pounds potatoes (about 6 medium)
pepper
1 teaspoon salt
3 tablespoons snipped parsley
1 small onion, chopped (about 1/4 cup)
3/4 cup shredded cheddar cheese (about 3 oz)
3 tablespoons margarine
3/4 cup half 'n half

cut potatoes into lengthwise strips, 1/4"-3/8" wide. arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with a dash of pepper and 1/3 each of the salt, parsley, onion and cheese. dot with margarine and pour half 'n half over potatoes. cover and cook in 325° oven 1 hour, 10 minutes, or in 350° oven 1 hour. uncover and cook until potatoes are tender, about 30 minutes longer.

SPARKLING BERRY PUNCH

6 cups cranberry juice, chilled
2 cans (12 oz ea) ginger ale, chilled
1/4 teaspoon almond extract

combine all ingredients in a punch bowl or pitcher. serve immediately on ice.

about 2 quarts

POACHED FISH

1 medium onion, sliced
3 slices lemon
3 sprigs parsley
1 bay leaf
1 teaspoon salt
2 peppercorns
1 pound fish fillets

pour water (1 1/2") into a large skillet. add onion, lemon slices, parsley, bay leaf, salt & peppercorns. heat to boiling. arrange fish in single layer in skillet. cover tightly. simmer 4-6 minutes or until fish flakes easily with fork.

OREO-STUFFED CHOCOLATE CHIP COOKIES

2 sticks softened butter
3/4 cup packed light brown sugar
1 cup sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 (10 oz) bag chocolate chips
1 package double-stuffed oreos

preheat oven to 350°

cream butter and sugars together until well combined. beat in eggs and vanilla.

in a separate bowl, mix flour, salt and baking soda. slowly add to wet ingredients along with the chocolate chips until just combined.

using a cookie scoop, take one scoop of cookie dough and place it on top of an oreo. take another scoop and place it on the bottom of the oreo. seal edges together by pressing and cupping in hand until oreo is enclosed with dough.

place on parchment paper or silpat lined cookie sheet and bake 9-13 minutes or until golden brown. let cool for 5 minutes before transferring to cooling rack.

CHEESE SAUCE

2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 cup milk
1 cup (4 oz) shredded sharp cheese
cayenne pepper

in a 1 quart bowl, place butter, flour and salt. microwave on HIGH for 2 minutes, stirring after 1 minute. gradually stir in milk. microwave on HIGH for 6-7 minutes, stirring every minutes until thick and bubbly. add shredded cheese and a dash of cayenne pepper to white sauce. stir to melt cheese.

APPLE CRUMB PIE

6 large tart apples, peeled & sliced
9" unbaked pie crust
1 cup sugar
1 teaspoon cinnamon
3/4 cups flour
1/3 cup butter

preheat oven to 425°. arrange apples in pie crust. mix 1/2 of the sugar with the cinnamon and sprinkle over apples. sift remaining 1/2 cup sugar with flour. cut in butter until crumbly. sprinkle over apples. bake for 10 minutes. reduce oven temperature to 325° and bake for 30-40 minutes more.

APPLE-MUSTARD GLAZED HAM

1 cup apple jelly
1 tablespoon prepared mustard
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground nutmeg
1 fully cooked bone-in ham (5-7 pounds)
whole cloves
spiced apple rings, optional

in a small saucepan, combine jelly, mustard, lemon juice and nutmeg; bring to a boil, stirring constantly. remove from heat; set aside. score the surface of the ham, making diamond shapes 1/2" deep; insert a clove in each diamond. place ham on a rack in a shallow roasting pan. bake at 325° for 20 minutes per pound or until a meat thermometer reads 140°. during the last 30 minutes of baking, brush with glaze twice. garnish with apple rings if desired.

8-10 servings

SLOW-COOKED PEPPER STEAK

1 1/2-2 pounds beef round steak
2 tablespoons oil
1/4 cup soy sauce
1 cup chopped onion
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes, cut into eighths OR 1 cup canned tomatoes with liquid, cut up
2 large green peppers, cut into strips
1/2 cup cold water
1 tablespoon corn starch

cut beef into 3"x1" strips; brown in oil in a skillet. transfer to a slow cooker. combine the next 7 ingredients; pour over beef. cover and cook on LOW 5-6 hours or until meat is tender. add tomatoes and green peppers; cook on LOW 1 hour longer. combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on HIGH until thickened. serve over noodles or rice.

6-8 servings

CHICKEN SAUTEED WITH RASPBERRY VINEGAR

2 tablespoons butter
1 tablespoon vegetable oil
4 chicken breast halves
1/2 cup raspberry vinegar
1 cup chicken broth
1 cup heavy cream
salt and pepper

in a large frying pan, melt butter and oil over medium heat. add chicken and brown all over, about 10 minutes. remove chicken and set aside. pour fat from pan. add raspberry vinegar. bring to a boil and cook until reduced to 2 tablespoons. add chicken broth and return chicken to pan. cover and simmer 15-20 minutes, or until chicken is tender. remove chicken to serving platter. increase heat to medium. bring pan juices to a boil and cook until reduced by half. add cream and boil until sauce is thickened slightly, about 3 minutes. season with salt and pepper to taste. pour over chicken and serve.

PATIO BAKED BEANS

2 (1 lb) cans kidney beans
1 can tomato soup
1 tablespoon mustard
1/2 cup brown sugar
1 pound ground beef
1 medium onion, chopped
2-3 slices bacon
salt & pepper

brown ground beef and drain. mix all ingredients except bacon. pour into a casserole dish and top with bacon. bake at 325° for 1 hour.

CHICKEN & BROCCOLI CASSEROLE

1 can cream of celery soup
1 can cream of chicken soup
2 soup cans water
1 small onion, chopped
1 stalk celery, chopped
2 hard-boiled eggs
3 (10 oz) boxes frozen broccoli spears, partially cooked & cut up
6 chicken legs & thighs, cooked & cut up
1 cup grated mozzarella cheese
8 slices bread, buttered and cut into cubes

mix first 8 ingredients together and put into a casserole dish. sprinkle grated mozzarella on top of mixture.

distribute buttered bread cubes evenly on top of cheese.

cover casserole and bake at 350° for about 45 minutes.

SUGARED ASPARAGUS

in a skillet over medium-high, heat butter and brown sugar until sugar is dissolved. add asparagus; saute for 2 minutes. stir in chicken broth; bring to a boil. reduce heat; cover and simmer 8-10 minutes or until asparagus is crisp-tender. remove asparagus to a serving dish and keep warm. cook sauce, uncovered, until reduced by half. pour over asparagus and serve immediately.

4-6 servings

STRAWBERRY MOUSSE

3/4 cup boiling water
1 package (4 serv) strawberry jello
1 cup ice cubes
1 cup halved, hulled strawberries*
1/2 cup thawed cool whip

*or use 1 cup diced fresh OR drained canned peaches

pour bolling water into blender. add jello and blend on low speed until completely dissolved, about 30 seconds. add ice cubes and stir until ice is partially melted. add strawberries and cool whip. blend on high speed 30 seconds or until smooth. chill until set, at least 30 minutes.

SAUSAGE BEAN SOUP

3/4 pound bulk italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (15 1/2 oz) butter beans, rinsed and drained
1 can (14 1/2 oz) black beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef broth
1 tablespoon minced fresh basil OR 1 teaspoon dried
2 tablespoons shredded parmesan cheese

in a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. add beans, tomatoes, broth and basil. cover and simmer for 10 minutes. sprinkle each portion with parmesan cheese.

4-6 servings

BAKED SPIRALS

1 pound rotini
2 tablespoons olive oil
1/2 pound ground beef
1/2 pound ground pork
1 medium onion, minced
1 clove garlic
1 teaspoon minced parsley
2 (6 oz) cans tomato paste
2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound mozzarella cheese, sliced thin
3/4 cup ricotta cheese
2 tablespoons parmesan cheese

brown beef and pork in saucepan with oil, onion, garlic and parsley. add tomato paste, 2 cups water, salt and pepper and simmer 1 1/2 hours. cook rotini as directed on package. arrange by placing a layer of rotini in bottom of casserole dish. alternate with this: layers of sauce, mozzarella and ricotta until rotini is all used up. end with an arrangement of prepared sauce , mozzarella and ricotta. sprinkle with parmesan cheese. bake at 375° until done, about 30 minutes.

CHEESY POTATOES

6 baked OR boiled potatoes
1 cup chopped onions
1 cup velveeta cheese, cut up
3/4 cup mayonnaise
1 teaspoon salt
1/4 teaspoon pepper
6 slices fried bacon
parmesan cheese

chop potatoes with or without skins. mix together onion, cheese, mayo, salt and pepper and combine with chopped potatoes and pieces of bacon in an 11"x13" baking dish. sprinkle with parmesan cheese. bake at 350° 30 minutes or until golden brown.

8-10 servings

SATURN SLUSH

1 package (20 oz) frozen unsweetened strawberries, unthawed
3 cups orange juice, divided
3/4 cup confectioners sugar divided
2 cups frozen blueberries

ORBITAL GARNISH:

6 fresh strawberries, hulled and halved widthwise
6 unpeeled orange slices

in a blender, combine frozen strawberries, 2 cups of orange juice and 1/2 cup confectioners sugar. cover and process until smooth; set aside. rinse the blender container. add blueberries and remaining juice and sugar. cover and blend until smooth; alternate layers of strawberry and blueberry in glasses; stir layers a few times to create a swirl.

for garnish, thread a strawberry top, hulled side first, an orange slice and a strawberry tip, cut side first, through a drinking straw or stirring stick; place in glass.

OLD-FASHIONED WHOOPIE PIES

1/2 cup baking cocoa
1/2 cups hot water
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 2/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

FILLING:

3 tablespoons flour
dash salt
1 cup milk
3/4 cup shortening
1 1/2 cups confectioners sugar
2 teaspoons vanilla

in a small bowl, combine cocoa and water; mix well. cool for 5 minutes. in a mixing bowl, cream shortening and sugar. add cocoa mixture, eggs and vanilla; mix well. combine dry ingredients. add to cream mixture alternately with buttermilk; mix well. drop by rounded tablespoons 2" apart onto greased baking sheets. flatten slightly with a spoon. bake at 350° for 10-12 minutes or until firm to the touch. remove to wire racks to cool.

in a saucepan, combine flour and salt. gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. remove from heat. cover and refrigerate until completely cool. in a mixing bowl. cream shortening, sugar and vanilla. add chilled milk mixture. beat for 7 minutes or until fluffy. spread filling on half of the cookies; top with remaining cookies. store in the refrigerator.

yield: 2 dozen

OLD-FASHIONED SUGAR COOKIES

1 cup shortening
1 teaspoon vanilla
2 cups sugar
2 eggs, separated
1 tablespoon freshly squeezed lemon juice
1 cup evaporated milk
4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt

cream shortening, vanilla and sugar together. beat in egg yolks.
add lemon juice to evaporated milk. sift dry ingredients together. add to creamed mixture alternately with milk. beat egg whites until stiff but not dry. fold into batter. drop by rounded tablespoons 3" apart on a greased cookie sheet. flatten tops. sprinkle lightly with sugar and spice (nutmeg and cinnamon). bake at 375° 10 minutes or until edges are browned.

4 dozen cookies

APPLE-CRAN-PEAR SAUCE

2 packages (12 oz ea) fresh OR frozen cranberries
2 quarts water
1 can (21 oz) apple pie filling
2 cans (15 1/4 oz ea) sliced pears, drained
1/2 cup sugar
1/2 cup unsweetened applesauce
1 tablespoon butter OR margarine
1 tablespoon grated lemon peel

in a large saucepan, cook cranberries and water over medium- high heat until berries pop, about 10 minutes, stirring ocasionally. drain. add remaining ingredients. cook, uncovered, over medium heat until mixture boils. reduce heat; cover and simmer for 30 minutes, stirring ocasionally. serve warm or cold.

12-14 servings

BEST-EVER CHEESECAKE

CRUST:

1 1/4 cups graham cracker crumbs
1/3 cup butter OR margarine, melted
1/4 cup sugar

FILLING/TOPPING:

2 packages (8 oz ea) cream cheese, softened
2 eggs, lightly beaten
2/3 cup sugar, divided
2 teaspoons vanilla, divided
pinch salt
1 cup (8 oz) sour cream

in a bowl combine graham cracker crumbs, butter and sugar; mix well. pat evenly into the bottom and up the sides of a 9" pie plate. chill.

for filling, beat cream cheese and eggs in a mixing bowl on medium speed for 1 minute. add 1/3 cup sugar, 1 teaspoon vanilla and salt. continue beating until well blended about 1 minute. pour into crust. bake at 350° for 35 minutes. cool for 10 minutes.

for topping, combine the sour cream, remaining sugar and vanilla in a bowl; spread evenly over cheesecake. return to the oven for 10 minutes. cool completely on a wire rack. refrigerate 3 hours or overnight.

8 servings

ROAST RERUN

cut up pieces of leftover roast beef and boiled potatoes and simmer them together in a small amount of water. add half & half cream and thicken the mixture with flour. serve over biscuits.

LEMON-HERB CHICKEN

1/2 cup freshly squeezed lemon juice
1/4 cup oil
1/4 cup minced fresh parsley
1 teaspoon dried tarragon
1/4 teaspoon pepper
8 boneless, skinless chicken breast halves

in a large resealable plastic bag or shallow glass dish, combine first 5 ingredients. add chicken. seal or cover and refrigerate for 4 hours or overnight. drain; discard marinade. grill chicken, uncovered, over medium-low coals for 15 minutes or until juices run clear, turning several times.

8 servings

FROZEN FRUIT CUPS

2 cans (20 oz ea) crushed pineapple, undrained
2 packages (10 oz ea) frozen sweetened strawberries, thawed
1 can (20 oz) fruit cocktail, undrained
1 can (12 oz) frozen orange juice concentrate, thawed
1 can (6 oz) frozen lemonade concentrate, thawed
6 medium firm bananas, cubed

in a large bowl, vombine all ingredients. pour into foil-lined muffin cups or individual plastic beverage glasses. freeze until solid. when ready to serve, thaw for 30-45 minutes before serving.

10 servings

PIZZA CASSEROLE

6 ounces fettuccine, broken
1 (3 1/2 oz) package sliced pepperoni
1 (15 1/2 oz) jar pizza sauce
1 1/2 cups shredded mozzarella cheese
1 (4 oz) can sliced mushrooms, drained
1 (2 1/4 oz) can sliced pitted ripe olives, drained
1 tablespoon grated parmesan cheese

bring 8 cups hot water to boiling. add pasta. reduce heat. cook in gently boiling water for 8-10 minutes or until tender. drain. return to pan. halve pepperoni; add to pasta. stir in pizza sauce, 3/4 cup mozzarella, mushrooms ,olives and parmesan. transfer to 12"x7 1/2"x2" baking dish. top with remaining mozzarella. bake in a 400° oven about 15 minutes or until hot.

serves 6

PEAS AMANDINE

1 package (16 oz) frozen peas
1/4 cup slivered almonds
3 tablespoons butter OR margarine
1 jar (4 1/2 oz) sliced mushrooms, drained
1/4 cups chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper

cookeas according to package directions. set aside and keep warm. in a skillet, saute almonds in butter until lightly browned. remove with a slotted spoon; add to peas. in the same skillet, saute mushrooms and onion until tender; add to peas. season with salt and pepper.

8 servings

APPLE CRUNCH

1 can (21 oz) apple pie filling
1/3 cup packed brown sugar
3/4 cup flour
1/8 teaspoon ground cinnamon
1/3 cup margarine OR butter

heat oven to 350°. pour pie filling into ungreased baking pan, 8"x8"x2" or a 9" pie pan. mix remaining ingredients with fork until crumbly. sprinkle on pie filling. bake until topping is light brown, 40-45 minutes. serve warm.

PIZZA SOUP

1 1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
1 teaspoon vegetable oil
2 cups water
1 can (15 oz) pizza sauce
1 cup chopped pepperoni
1 cup chopped fresh tomatoes
1/2 cup cooked italian sausage
1/4 teaspoon italian seasoning
1/4 cup grated parmesan cheese
shredded mozzarella cheese

in a large saucepan, saute mushrooms and onions in oil for 2-3 minutes or until tender. add water, pizza sauce, pepperoni tomatoes, sausage and italian seasoning. bring to a boil over medium heat. reduce heat; cover and simmer for 20 minutes, stirring occasionally. before serving, stir in parmesan cheese. garnish with mozzarella cheese.

4 servings

BAKED SPAGHETTI

1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter OR margarine
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushroom stems and pieces, drained
1 can (2 1/4 oz) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups (8 oz) shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated parmesan cheese

in a large skillet, saute onions and green pepper in butter until tender. add tomatoes, mushrooms, olives and oregano. add ground beef if desired. simmer, uncovered, for 10 minutes. place half of the spaghetti in a greased 13"x9"x2" dish. top with half of the veggie mixture. sprinkle with 1 cup cheddar cheese. repeat layers. mix the soup and water until smooth. pour over the casserole. sprinkle with parmesan cheese. bake, uncovered, at 350° for 30-35 minutes or until heated through.

12 servings

CRUMB-COATED POTATO HALVES

1/2 cup italian-seasoned bread crumbs
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
4 large potatoes, peeled and halved
2 tablespoons butter OR margarine, melted

is a shallow bowl, combine the bread crumbs, paprika, salt and pepper. brush potatoes with butter; roll in crumb mixture until coated. place in a greased 13"x9"x2" baking dish. cover and bake at 350° for 1 hour or until tender.

6 servings

SHERBET PUNCH

1/2 gallon lime OR raspberry sherbet, softened
1 liter ginger ale
2 cups lemon-lime soda
2 cups grapefruit OR citrus soda

just before serving place sherbet in a punch bowl. add ginger ale and sodas; stir until sherbet is almost dissolved.

4 1/2 quarts

BANANA UPSIDE-DOWN CAKE

1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter OR margarine
1/2 cup pecan halves
2 medium firm bananas, sliced

CAKE:

1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter OR margarine
1 cup plain yogurt
2 eggs, beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
whipped cream, optional

in a small saucepan combine brown sugar, 1 tablespoon of lemon juice and butter. bring to a boil. reduce heat to medium; cook without stirring until sugar is dissolved. pour into a greased 9" springform pan. arrange pecans on top with flat side up. pour remaining lemon juice into a small bowl; add bananas and stir carefully. drain. arrange bananas in a circular pattern over the pecans; set aside. in a large bowl, combine flour, sugar, baking soda, baking powder and salt. cut in butter until mixture resembles coarse crumbs. combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. spoon over bananas. bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes. run a knife around edge of pan; invert cake onto a serving plate. serve with whipped cream if desired.

6-8 servings

RASPBERRY ANGEL FOOD CAKE

10 egg whites
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sugar
1 cup cake flour
2 cups fresh raspberries

in a mixing bowl, beat egg whites until frothy. beat in cream of tartar until soft peaks form. add the extracts. gradually beat in sugar until stiff scraping bowl occasionally. sift flour over beaten whites; sprinkle with berries. gently fold flour and raspberries into batter until well mixed. pour into an ungreased 10" tube pan. bake at 325° for 40-45 minutes or until lightly browned and entire top appears dry. immediately invert cake pan; cool completely, about 1 hour.

16 servings

FLAVORFUL RICE DRESSING

7 slices day-old bread, torn
1 cup torn cornbread
2/3 cup hot water
1/2 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 tablespoon oil
1 cup firmly packed sliced fresh spinach
1 cup cooked long grain rice
1/2 cup cooked wild rice
1/2 cup orange juice
1 egg, beaten
2 teaspoons rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper

in a large bowl, lightly toss bread and water. in a skillet,saute celery, onion and mushrooms in oil until tender, stirring constantly. stir into bread mixture. add remaining ingredients; mix well. place in a greased 2 quart baking dish. cover and bake at 350° for 30 minutes.

8 servings

SIRLOIN STEAK

1 boneless sirloin steak (about 1" thick and 1 1/2 pounds)
1/4 cup cornstarch
1 tablespoon ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil
1 can (14 1/2 oz) diced tomatoes, undrained
1 medium onion, thinly sliced
1 medium carrot, diced

cut steak into serving size pieces. combine corn starch, mustard, salt and pepper; rub half over steak. pound with a meat mallet to tenderize. rub with remaining cornstarch mixture; pound on both sides with the mallet. in a skillet, brown steak in oil. transfer to a greased 2 1/2 quart baking dish. top with tomatoes, onions and carrot. cover and bake at 350° 1 1/4-1 1/2 hours or until meat is tender. serve over noodles if desired.

4-6 servings

DEVILISHLY GOOD EGGS

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
2 tablespoons bacon bits
2 teaspoons lemon juice
1 1/2 teaspoons worcestershire sauce
1 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon pepper
parsley OR paprika, if desired

cut eggs lengthwise in half. slip out yolks and mash with fork in small bowl. stir in remaining ingredients except egg white halves. Fill egg white halves with egg yolk mixture, heaping it lightly. garnish with parsley or paprika.

6 servings

BAKED POTATO CASSEROLE

THIS MAKES ALOT!

5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
4 cups (1 lb) cubed cheddar cheese
4 cups (1 lb) shredded sharp cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise ( do not substitute light or fat-free)
1 cup (8 oz) sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper

in a large bowl, combine potatoes and bacon. and another bowl combine the remaining ingredients; add to the potato mixture and toss gently to coat. transfer to a greased 4 1/2 quart baking dish. bake, uncovered, at 325° for 50-60 minutes or until bubbly and lightly browned.

20-24 servings

HONEY-NUT GLAZED CARROTS

2 cups carrots, sliced into rounds 1/4" thick
water
2 tablespoons sliced almonds
1 teaspoon butter
2 teaspoons honey
dash nutmeg

steam the carrots over a small amount of water until just tender. heat a small skillet over medium heat. measure the almonds into the skillet and toast, stirring constantly, until golden brown. remove the pan from the heat and remove the almonds, setting aside. when the carrots are done, melt the butter in the same skillet used for the almonds. add 2-3 teaspoons of liquid from the steaming carrots and add the carrots. stir in the honey and toasted almonds until to carrots are well coated. sprinkle with nutmeg and serve.

4 (1/2 cup) servings

BANANA WHIP

1 cup mini marshmallows
1/4 cup milk
1/4 cup whipping cream, whipped
1/4 cup diced ripe banana
1/8 teaspoon vanilla extract
1/3 cup graham cracker crumbs
1 tablespoon finely chopped walnuts

in a small saucepan, combine marshmallows and milk. cook and stir over low heat until marshmallows are melted. remove from heat and let cool. fold in whipped cream. add banana and vanilla. spread crumbs in the bottom of a 2 cup serving dish. top with the banana mixture. sprinkle with nuts. chill for at least 30 minutes.

1 serving

FETTUCCINE ALFREDO

2 cups heavy cream, divided
2 ounces butter
1 1/2 pounds fresh fettuccine
6 ounces freshly grated parmesan cheese
salt
pepper

combine 1 cup of the cream and butter in a saute pan. bring to a simmer, reduce by one fourth, and remove from heat.

drop the noodles into boiling salted water, return to a full boil, and drain. the noodles must be slightly undercooked because they will cook further in the cream.

put the drained noodles in the pan with the hot cream and butter. over low heat, toss the noodles with two forks until they are well coated with the cream.

add the remainder of the cream and the cheese and toss to mix well. (if the noodles seem dry at this point, add a little more cream.)

add salt and pepper to taste.

plate and serve immediately. offer additional grated cheese at the table.

DAUPHINOISE POTATOES

1 1/2 tablespoons butter
1 clove garlic, crushed
4 large potatoes, peeled and sliced
1 egg, beaten
3 cups hot milk
1 1/4 cups swiss cheese, grated
4 slices bacon, diced and cooked

combine butter and garlic and use to grease a casserole dish.
place sliced potatoes in dish. mix egg, milk and cheese together and pour over potatoes. bake in oven at 350° for 1 1/4 hours or until potatoes are tender. when potatoes are done, sprinkle the cooked, diced bacon on top.

Serves 6

ORANGE CRUSH

3 oz orange jello
2 cups hot water
2 cups cold water
2 cups sugar
1 large can pineapple juice
1/4 cup freshly squeezed lemon juice
1 (2 litre) bottle ginger ale

mix all ingredients except ginger ale. split in half and freeze. thaw approximately 5 hours in the fridge for a slushy texture. add 1/2 the ginger ale to each 1/2 of the punch mixture.

DROP SAND TARTS

cream:

3/4 cup butter
1 1/2 cups sugar
2 eggs

add:

2 1/2 cups flour

drop by 1/2 teaspoon and bake at 350° for 12 minutes. take off cookie sheet at once. (may be flattened before baking. wrap wet towel around towel and press.)

WISCONSIN CHEDDAR CHEESE SOUP

1/4 cup butter OR margarine
1/4 cup flour
2 1/2 cups milk
1 cup beer OR water
2 teaspoons worcestershire sauce
1 1/2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups (8 oz) shredded sharp cheddar cheese
garlic OR herbed croutons, optional

in a large saucepan over medium heat, melt butter; stir in flour. cook 1 minute, stirring constantly. stir in milk, beer, worcestershire sauce, mustard, salt, and pepper. bring to a boil, stirring frequently. reduce heat; simmer 10 minutes. stirring frequently. stir in cheese until melted. serve with croutons if desired.

4 servings

CARROT CAKE

3 cups sifted flour
2 1/3 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups vegetable oil
2 cups grated carrots
1 cup chopped walnuts
1 cup crushed pineapple, drained
3 eggs
2 teaspoons vanilla

mix dry ingredients together. add remaining ingredients except nuts and beat thoroughly. lastly, fold in the nuts. bake in a large greased cake pan at 350° for about 1 hour. serve with whipped cream.

TUNA MUSHROOM CASSEROLE

1 package (12 oz) wide noodles, cooked and drained
2 cans (6 oz ea) tuna, drained
1 can (4 oz) mushroom stems and pieces, drained
1 can cream of mushroom soup
1 1/3 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed saltines
3 tablespoons butter OR margarine, melted

in a large bowl, combine noodles, tuna and mushrooms. in another bowl, combine soup, milk, salt and pepper. pour over noodle mixture and mix well. pour into a greased 2 1/2 quart baking dish. combine saltines and butter; sprinkle over noodles. bake, uncovered, at 350° for 35-45 minutes or until heated through. if desired, sprinkle with paprika.

DAIRY DELICIOUS DIP

1 package (8 oz) cream cheese, softened

1/2 cup sour cream

1/4 cup sugar

1/4 cup packed brown sugar

1-2 tablespoons maple syrup

in a small mixing bowl, combine cream cheese, sour cream, sugars and syrup to taste. beat until smooth; chill serve with fresh fruit.

makes 2 cups

BISQUICK STRAWBERRY SHORTCAKE

1 quart strawberries, cut into halves
1/2 cup sugar
2 1/3 cups bisquick
1/2 cup milk
3 tablespoons sugar
3 tablespoons margarine OR butter, melted
sweetened whipped cream

heat oven to 425°. mix strawberries and 1/2 cup sugar. reserve. mix remaining ingredients except cream until soft dough forms. spread in ungreased square pan, 8"x8"x2", or round pan, 8"x1 1/2". bake until golden brown, 15-20 minutes. remove from pan. cool 10 minutes. cut square pan into squares, round pan into wedges. split each piece horizontally. place bottom layers on dessert plates. spoon half of the strawberries over layers. top with other layers and remaining strawberries. serve with cream.

SAVORY VEGGIE BEEF SOUP

1 can (14 oz) beef broth
2 medium potatoes, cut into cubes
1 cup cubed, cooked beef
3 cups tomato vegetable juice
1 cup canned diced tomatoes, undrained
1 package (16 oz) frozen mixed veggies
1/4 teaspoon dried thyme
1/8 teaspoon pepper

place broth and potatoes in a saucepan. bring to a boil. cover and cook over low heat for 5 minutes or until potatoes are tender. add beef, vegetable juice, tomatoes, veggies, thyme and pepper. cover and cook 15 minutes or until veggies are tender.

6 servings

DILLY MASHED POTATOES

2 potatoes, peeled and diced
2 tablespoons butter OR margarine, softened
1/4 cup milk
1/4 cup sour cream
1/2-3/4 teaspoon dillweed
1/2-3/4 teaspoon salt
1/4 teaspoon pepper

cook potatoes in boiling water until tender; drain. mash with remaining ingredients.

4 servings

NEW YEAR'S PUNCH

1 can (46 oz) pineapple juice
4 cups brewed tea
3 cups apple juice
1/2 cup lemon juice
2 cups ginger ale

in a gallon container, combine pineapple juice, tea, apple juice and lemon juice; mix well. store in the refrigerator. add the ginger ale just before serving.

about 30 servings

WHITE CHRISTMAS COOKIES

2 cups sugar
1 cup butter
3 eggs
5 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 tablespoons milk
2 teaspoons vanilla

roll 1/4" thickness. cut out with desired shapes and decorate with colored sugar or sprinkles. bake at 350° to desired doneness.

SLUSH CAKE

1 white cake mix
2 (8 oz) packages cream cheese
1 cup confectioners sugar
1 (8 oz) container cool whip
2 small packages instant butter pecan pudding
3 cups milk

bake cake in a 11"x13" pan. let cool. beat cream cheese and sugar together. add 3/4 cup cool whip. beat well. spread on cooled cake. mix pudding with milk. let thicken. spread on top. top with remaining cool whip. keep refrigerated.

RICE & TUNA PIE

2 cups cooked rice
2 tablespoons melted butter
1 tablespoon chopped onion
1/4 teaspoon dried marjoram, crushed
1 egg, slightly beaten
1 (9 oz) can tuna, drained, flaked
3 eggs, beaten
1 cup milk
4 ounces swiss cheese, shredded
1 tablespoon chopped onion
1/4 teaspoon salt
dash pepper
1/4 teaspoon dried marjoram, crushed

for rice shell, combine first 5 ingredients. press into bottom and sides of 10" pie plate or 10"x6"x1 1/2" baking dish sprayed with pam. layer tuna evenly over rice shell. combine remaining ingredients together. pour over tuna. bake im 350 degree oven for 50-55 minutes or until a knife inserted just off center come out clean.

6 servings

CREAMY FRUIT DIP

1 package (8 oz) cream cheese, softened
3 tablespoons orange juice concentrate
1 jar (7 oz) marshmallow creme

in a mixing bowl, beat cream cheese and concentrate until smooth. sold in marshmallow creme. serve with fruit. store in fridge.

2 cups

ORANGE BAVARIAN

3 packages (3 oz ea) orange jello
2 1/4 cups boiling water
1 cup (8 oz) sour cream
1 quart orange sherbet, softened
1 can (11 oz) mandarin oranges, drained and halved
red and green grapes , optional

dissolve jello in water. stir in sour cream until smooth. mix in sherbet until melted. chill until partially set. fold in oranges. pour into a 7-cup ring mold coated with non stick cooking spray. cover and chill 8 hours or overnight. just before serving, unmold onto a platter; fill the center with grapes if desired.

12-14 servings

SPEEDY VEGGIE SOUP

2 cans (one 49 oz, one 14 1/2 oz) chicken broth
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, chopped
1 envelope onion soup mix
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (14 1/2 oz) diced tomatoes, undrained

in a saucepan combine the first 9 ingredients; bring to a boil over medium heat. reduce heat; cover and simmer for 15-20 minutes or until veggies are tender. add tomatoes; heat through. remove bay leaf.

11 servings

MUSHROOM POTATOES

1 can cream of mushroom soup
1/2 cup skim milk
1 large onion, chopped
4 medium potatoes peeled, diced and cooked
paprika

in a bowl, combine soup, milk and onion. stir in the potatoes. pour into a 1 1/2 quart baking dish that has been coated with non-stick cooking spray. sprinkle with paprika. bake, uncovered, at 350 degrees for 30 minutes or until bubbly.

8 servings

ORANGE PUNCH

1 gallon orange sherbet, softened
1 quart pineapple juice, chilled
1 liter lemon-lime soda, chilled

combine sherbet and pineapple juice in a punch bowl; stir well. add soda; stir until sherbet is almost dissolved. serve immediately.

20 (1 cup) servings

SNICKERDOODLES

cream together:

1 cup shortening
1 1/3 cups sugar
2 eggs
1 teaspoon vanilla

add:

2 3/4 cups flour
2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt

chill dough; roll into balls the size of walnuts. roll in sugar and cinnamon. bake 9-10 minutes at 400 degrees about 2" apart.

MAYONNAISE CAKE

1 cup plus 1 tablespoon sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
4 tablespoons cocoa
2 cups flour
1 cup cold water
1 cup mayonnaise
2 teaspoons vanilla

mix dry ingredients first. add remaining ingredients and beat
until well combined.

bake at 350 degrees for 25-35 minutes or until a toothpick inserted in center comes out clean.

ITALIAN FLANK STEAK

2 envelopes (.7 oz ea) italian dressing mix

2 tbs oil

1 tbs lemon juice

1 flank steak (1 lb)

combine dressing mix, oil & lemon juice. brush onto both sides of steak; place in a shallow dish. cover and refrigerate several housrs or overnight. grill over hot coals 4 minutes per side for medium, 5 minutes per side for medium-well, or until desired doneness is reached.

4 servings

CHICKEN STUFFING BAKE

1 1/4 cups boiling water

1/4 cup margarine OR butter, melted

1 (7 oz) package crumbly-style stuffing

1 (2.8 oz) can french-fried onions

2 cups chicken OR turkey, cubed

3/4 cup milk

10 oz frozen peas, thawed

1 can cream of mushroom soup

heat oven to 350 degrees. in large bowl, stir together water, margarine, stuffing and half of the french-fried onions. press into a 9" or 10" pie pan, forming a shell. in medium bowl, combine the chicken, milk, peas and soup. mix well. spoon into prepared shell. cover, bake for 30 minutes. uncover, sprinkle with remaining french-fried onions. continue baking for 15-20 minutes or until heated through.

PEACH BAVARIAN

1 can (16 oz) sliced peaches
2 packages (3 oz ea) peach OR apricot jello
1/2 cup sugar
2 cups boiling water
1 teaspoon almond extract
1 carton (8 oz) cool whip, thawed

drain peaches, reserving 2/3 cup juice. chop peaches into small pieces; set aside. in a bowl, dissolve jello and sugar in boiling water. stir in reserved syrup. chill until slightly thickened. stir extract into jello mixture. fold in peaches. pour into an oiled 6-cup mold. chill overnight. unmold; garnish with additional peaches if desired.

8-10 servings

"FORGOTTEN" MINESTRONE

1 pound lean beef stew meat
6 cups water
1 can (28 oz) tomatoes with liquid, cut up
1 beef bouillon cube
1 medium onion, chopped
2 tablespoons minced dried parsley
2 1/2 teaspoons salt, optional
1 1/2 teaspoons ground thyme
1/2 teaspoon pepper
1 medium zucchini, thinly sliced
2 cups finely chopped cabbage
1 can (16 oz) garbanzo beans, drained
1 cup uncooked small elbow OR shell macaroni
1/4 cup grated parmesan cheese, optional

in a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper. cover and cook on LOW 7-9 hours or until meat is tender. add zucchini, cabbage, beans and macaroni; cook on HIGH, covered 30-45 minutes more or until veggies are tender. sprinkle individual servings with parmesan cheese if desired.

8 servings

PEANUT BLOSSOMS

1 3/4 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg

shape dough into balls, using a rounded teaspoon full of dough. roll balls in additional sugar. place on ungreased cookie sheets. bake at 375 degrees for 10-12 minutes until golden brown. remove from oven. top each hot cookie with a hershey's kiss or mini peanut butter cup, pressing down so cookie cracks around edge.

CHICKEN VEGGIE CASSEROLE

1 can cream of chicken soup
1/2 cup milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 cup diced cooked chicken
1 can (16 oz) whole kernel corn, drained
2 cups canned cut green beans
2 cups sliced cooked potatoes

in a large bowl, combine soup, milk, thyme, salt and pepper. stir in chicken, corn, beans and potatoes. pour into a greased 1 1/2 quart baking dish. bake, uncovered, at 400 degrees for 15 minutes or until heated through.

6 servings

PEAR CRANBERRY CRISP

6 cups sliced, peeled pears
1 cup fresh OR frozen cranberries
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves

TOPPING:
1 cup flour
2/3 cup packed brown sugar
1/2 cup old fashioned oats
1/4 teaspoon salt
1/2 cup cold butter OR margarine
whipped cream and fresh mint, optional
.
combine first 8 ingredients; mix well. pour into a greased 9" square baking pan.

for topping: combine flour, brown sugar, oats and salt; cut in butter until crumbly. sprinkle over fruit. bake at 350 degrees 50-60 minutes or until pears are tender.

6-8 servings

CREAM OF ASPARAGUS SOUP

1/2 cup chopped onion
1 tablespoon oil
2 cans (14 1/2 oz ea) chicken broth
2 1/2 pounds fresh asparagus, trimmed and cut into 1" pieces
1/4 teaspoon dried tarragon
1/4 cup butter OR margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 cup half & half
1 1/2 teaspoons lemon juice
shredded swiss cheese

in a large saucepan over medium heat, saute onion in oil until tender. add broth, asparagus and tarragon; simmer until asparagus is tender, about 8-10 minutes. in a blender or food processor, puree the asparagus, a third at a time; set aside. in a dutch oven or soup kettle, melt butter; stir in flour, salt and pepper. cook and stir for 2 minutes or until golden. gradually add cream. stir in the pureed asparagus and lemon juice; heat through. garnish with cheese if desired.

8 servings (about 2 qts)

SAND TARTS

2 cups sugar
2 eggs
1/4 teaspoon salt
3 cups flour
1/2 pound butter
3 teaspoons water
1 1/2 teaspoons baking powder

cream butter and sugar. add eggs and beat. add water. sift dry ingredients and add to butter and sugar. chill overnight. roll or slice. bake at 400 degrees till brown around edges.

CHICKEN RICE CASSEROLE

1 broiler-fryer chicken (3-3 1/2 lbs), cut up
2 quarts water
2 teaspoons salt
3 garlic cloves, minced
1/4 teaspoon dried thyme
3 cups uncooked long-grain rice
1 can cream of chicken soup
1 can cream of mushroom soup
3 celery ribs, diced
2 medium onions, diced
1 medium carrot, grated

place chicken, water, salt, garlic and thyme in a large kettle
or dutch oven. cover and cook until chicken is tender, about 1 1/4 hours. remove chicken; cool. debone and cut into chunks. skim fat from broth. place 3 cups broth in a bowl (save remaining broth for another use); add chicken and remaining ingredients. place in a greased 13"x9"x2" baking dish. cover and bake at 350 degrees for 35-40 minutes for until rice is tender.

6-8 servings

MOLDED CRANBERRY FRUIT SALAD

2 packages (6 oz ea) cherry jello
2 cups boiling water
1 bag (12 oz) fresh OR frozen cranberries
1 large apple, peeled and chopped
1 large orange, peeled, chopped and seeded
1 piece of orange peel (1")
1 can (20 oz) crushed unsweetened pineapple, undrained

in a bowl, dissolve jello in water. stir in all remaining ingredients. process in small batches in a blender or food processor until coarsely chopped. pour into a 13"x9"x2" dish or a 3 qt serving bowl. chill until set, about 2-3 hours.

16 servings