MUDSLIDE CUPCAKES

2/3 cup sugar
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3 tbs ground coffee
3/4 cup unsalted butter, room temperature
2 eggs
2/3 cup melted vanilla ice cream (you could also use coffee or mocha ice cream)
1/4 cup kahlua
1/4 cup bailey's irish cream
chocolate, for shaving on top (optional)
12 chocolate-covered espresso beans (optional)
irish cream whipped cream frosting (recipe below)

whisk flour, baking powder, baking soda & coffee in a bowl.

beat butter & sugar in a lg bowl for 1 minute until light & fluffy.

beat eggs, ice cream, kahlua & baileys into the butter/sugar mixture until blended.

fold in flour mixture.

fill cupcake liners 3/4 full.

bake at 350° for about 25 minutes, or until a toothpick comes out clean.

top with baileys irish cream whipped cream. shaved chocolate and a chocolate-covered espresso bean.

makes 12 cupcakes

BAILEYS IRISH CREAM WHIPPED CREAM FROSTING

2 cups heavy whipping cream
2/3 cup sugar
2 tbs baileys irish cream

whip heavy whipping cream until it looks like whipped cream.

mix in sugar & baileys irish cream until just combined.

NOTE: you may want to double this recipe if you like gobs of frosting.

BACK TO SCHOOL CUPCAKES (A-B-C)

1 1/2 cups flour
3/4 tsp baking soda
1 tsp baking powder
1/4 cup honey
1/4 cup sugar
1 cup finely chopped carrots (about 1 large carrot) - this is easiest to do in a food processor
1 cup overripe banana (about 2 bananas), mashed
1/2 cup unsalted butter, room temperature
2 eggs
1 tsp vanilla
zest of 1 medium lemon
1 cup apples (whatever kind you prefer), peeled & rough-chopped
cinnamon cream cheese frosting (recipe below)

in a med bowl, whisk together flour, baking soda & baking powder.

in a lg bowl, mix honey, sugar, carrots, bananas, butter, eggs, vanilla & lemon zest until well combined.

add flour a little bit at a time, mixing until just combined.

fold in apples.

fill cupcake liners 3/4 full.

bake at 350° for 20 minutes or until a toothpick comes out dry.

frost with cinnamon cream cheese frosting

CINNAMON CREAM CHEESE FROSTING

8 oz cream cheese
1/4 cup (1/2 stick) butter, room temperature
1 tsp vanilla
1 1/2 tsp cinnamon (add more to taste)
2-3 cups 10x sugar (to desired consistency)

mix cream cheese & butter well.

add vanilla & cinnamon.

add 10x sugar.

makes about 14 cupcakes

POTATO DUMPLINGS

3 lbs russet potatoes
2 eggs
1 cup flour, divided
1/2 cup dry bread crumbs
1 tsp salt
1/4 tsp ground nutmeg
dash pepper
minced fresh parsley, optional

place potatoes in a saucepan & cover with water; bring to a boil. reduce heat. cover & simmer for 30-35 minutes or until tender. drain well. refrigerate 2 hours or overnight. peel & grate potatoes in a bowl. combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg & pepper. add potatoes; mix with hands until well blended. shape into 1 1/2" balls; roll in remaining flour. in a lg pot, bring salted water to a boil. add the dumplings, a few at a time, to boiling water. simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. remove dumplings with a slotted spoon to a serving bowl. sprinkle with parsley, if desired.

10 servings

FOOD FACTS

Chewing gum while cutting onions can help a person from producing tears.

FOOD FACTS

Goulash, a beef soup, originated in Hungary in the 9th century A.D.

MEAT & POULTRY

KEEP THE BREADING ON MEATS - If a recipe calls for coating meat with bread crumbs, refrigerate the breaded portions for an hour or even overnight before cooking. This will help the breading cling when you cook the meat instead of sticking to the bottom of the pan. breaded meats can even be frozen & pan-fried without defrosting. be sure to increase the cooking time slightly.

APPLE COBBLER CUPCAKES

1 1/2 cups flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground ginger
1/2 cup unsalted butter, room temperature
3/4 cup browm sugar
1/4 cup sugar
2 eggs
1/2 cup sour cream
1/4 tsp lemon extract
2 1/2 cups apples, roughly chopped & loosely packed (you can chop more finely if you desire)

in a medium bowl, whisk flour, baking powder, baking soda & ginger.

beat butter & sugars in a lg bowl until light & fluffy.

beat in eggs, sour cream & lemon extract until blended.

mix in flour mixture.

fold in apples.

divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).

bake at 350° for 25 minutes or until a toothpick comes out of the cupcake clean.

makes 12 cupcakes

GREEN BEANS WITH MUSHROOMS

3/4 cup fresh green beans, cut into 2" pieces
2 tbs chopped onions
2 tsp butter OR margarine
1/4 cup sliced fresh mushrooms
pepper, to taste

in a saucepan, cook beans in water for 6-8 minutes, or until tender. in a skillet, saute onions in butter until tender. add mushrooms; cook & stir for 1 minute. drain beans; add the mushroom mixture & pepper.

1 serving

SHIRLEY TEMPLE CUPCAKES

2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup unsalted butter, room temperature
2/3 cup sugar
2 eggs
2/3 cup milk
1 1/2 cups grenadine

in a medium bowl, whisk flour, baking powder & baking soda. set aside.

in another medium bowl, beat butter & sugar until light & fluffy.

beat eggs, milk & grenadine into the butter/sugar mixture until blended.

fold in flour mixture.

fill cupcake liners all the way to the top.

bake at 350° for about 25 minutes, or until a toothpick inserted into the center comes out clean.

SHIRLEY TEMPLE GLAZE

1/2 cup 10x sugar
2 tbs grenadine
1/4 tsp lemon extract
red food coloring (optional)
maraschino cherries (optional)

mix 10x sugar, grenadine & lemon extract.

optionally add red food coloring a few drops at a time until you love the color.

spread on cooled cupcakes.

optionally, just before serving, top cupcakes with maraschino cherries.

makes 12 cupcakes

SPLIT PEA SOUP

1/4 lb bacon, diced
2 carrots, peeled & diced
3 stalks celery, diced
1/2 medium yellow onion
2 cloves garlic, minced
1 tbs chopped fresh rosemary OR 1 tsp dried
1 1/2 cups green split peas, rinsed & picked over
4-5 cups chicken broth
1 cup water
salt & pepper

in a lg pot, brown the bacon. remove from the heat & reserve 1 tbs of pan drippings. set bacon aside.

in the same pot with the bacon drippings, cook carrots, celery, garlic & rosemary for 3-5 minutes or until vegetables are softened slightly. stir in split peas. pour in 4 cups chicken broth & water. bring to a simmer & skim any scum that comes up to the top. reduce heat & let simmer for 1-1 1/2 hours, or until the peas are tender.

using an immersion blender, blend soup until smooth. if you do not have an immersion blender, carefully transfer hot soup to a blender & blend in batchex until smooth. add remaining cup of chicken broth if soup is too thick for your taste.

ladle into soup bowls, top with reserved bacon & serve.

4 servings

OLD-FASHIONED RICE PUDDING

4 1/2 cups milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 tsp salt, optional
1/2 cup raisins
1 tsp vanilla
ground cinnamon, optional

in a saucepan, combine milk, rice, sugar & salt if desired; bring to a boil over medium heat, stirring constantly. pour into greased 1 1/2 qt baking dish. cover & bake at 325° for 45 minutes, stirring every 15 minutes. add raisins & vanilla; cover & bake for 15 minutes. sprinkle with cinnamon if desired. serve warm or chilled. store in refrigerator.

6 servings

PINA COLADA CUPCAKES

1/3 cup coconut rum (OR any rum you have on hand)
3/4 cup coconut milk
1/4 cup pineapple juice
1 tsp vanilka
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup + 3 tbs sugar
3 lg eggs
1 cup shredded coconut
1 cup crushed pineapple

in a small bowl, combine rum, coconut milk, pineapple juice & vanilla. set aside.

in a medium bowl, whisk together the flour, baking soda & salt. set aside.

in a lg bowl, beat butter & sugar until light & fluffy.

add eggs to the sugar mixture one at a time, beating well after each addition.

alternately add the flour mixture & the rum mixture, beating well after each addition.

fold in the coconut & pineapple.

fill cupcake liners 3/4 full.

bake at 350° for 25 minutes or until the cupcakes bounce back when lightly touched.

COCONUT CREAM CHEESE FROSTING

(Double this recipe if you like lots of frosting)

8 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups 10x sugar
3 tbs coconut cream

mix cream cheese & butter until light & fluffy.

mix in 10x sugar a little bit at a time.

mix in coconut cream.

pipe or spread on cupcakes.

makes 18 cupcakes

SPICED APPLE UPSIDE-DOWN CAKE

1 (14 oz) jar spiced apple rings
6 tbs butter OR margarine, softened, divided
1/2 cup packed brown sugar
1/4 cup sliced almonds, toasted
1 egg
1/2 cup milk
1 tsp vanilla
1 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
whipped cream, optional

drain the apple rings, reserving 1 tbs syrup; set apple rings aside. melt 2 tbs butter; add brown sugar & reserved syrup. spread evenly in a greased 8" round baking pan; sprinkle with almonds. top with apple rings; set aside.

in a mixing bowl, beat egg, milk, vanilla & remaining butter. combine flour, sugar & baking powder; add to egg mixture & mix well. spoon over apple rings.

bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. let stand for 5 minutes. run a knife around the edge of the pan; invert cake onto a serving plate. cool. serve with whipped cream if desired.

6-8 servings

FOOD FACTS

Walnuts are removed from trees by mechanical shakers.

FOOD FACTS

Tequila is made from the root of the blue agave cactus.

SAUCES & SEASONINGS

KEEP CHICKEN BROTH HANDY - Not only is chicken broth an easy way to add flavor to sauces, it can also be used to add moisture to dry stuffing. And the unsalted variety can be used to tame over-salty gravy without diluting the flavor.

BANANA SPLIT CUPCAKES

1/2 cup unsalted butter, room temperature
1 cup sugar
2 lg eggs
1/2 cup strawberry yogurt
1 tsp baking soda
2 cups flour
1 cup mashed bananas (about 2 bananas)
1/2 cup macerated strawberries
1/2 cup dried pineapple, loosely chopped
1/2 cup chocolate chips
1/2 cup walnuts, loosely chopped

preheat oven to 350°.

cream butter & sugar in a lg bowl.

mix in eggs, yogurt, flour & baking soda.

stir in bananas, strawberries, pineapple, chocolate chips & walnuts.

fill cupcake liners 3/4 full.

bake for 25 minutes or until the tops bounce back when lightly touched.

BANANA WHIPPED CREAM FROSTING

1 cup heavy whipping cream
1/4 cup sugar
1 over-ripe banana, mashed*
chocolate syrup, to taste
1/2 cup bananas, thinly sliced
18 cherries, pitted

*a non-ripened banana can be used by microwaving it for 45 seconds (or until it is soft, but not liquid), then letting it return to room temperature.

whip heavy cream & sugar until light & fluffy.

mix in mashed banana until just combined.

frost cupcakes.

drizzle with chocolate syrup.

top with walnus, banana slices & a cherry.

makes 18 cupcakes

MEXICAN BROWNIE BOTTOM CHEESECAKE

FOR THE CRUST:

1/2 cup butter, cut into pieces
4 oz unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
2 tsp cinnamon
1/2 tsp cayenne pepper (optional)
1 pinch salt
1/2 cup chocolate chips (milk OR semisweet), optional

FOR THE FILLING:

3 (8 oz) pkgs cream cheese
3/4 cup sugar
1 tsp vanilla
1 tbs cinnamon
1/2 cup sour cream
3 eggs
cayenne (OR cinnamon), for top garnish

preheat oven to 350°. spray an 8"-9" springform pan with pam.

to prepare crust: melt the butter over medium-low heat. when the butter is melted, reduce heat to low & add chocolate, stirring constantly until melted. remove from heat & stir in sugar. add eggs one at a time, mixing between each addition. add vanilla. stir in the flour, cinnamon, cayenne, & salt. stir vigorously for 30 seconds until batter is smooth. stir in chocolate chips, if using.

pour batter into prepared pan & bake for 30 minutes, until center is barely set. remove from oven & allow to cool. store at room temperature until filling is ready.

reduce oven heat to 325° or preheat again, if necessary.

to prepare filling: mix cream cheese, sugar, cinnamon, & vanilla with mixer until well blended, scraping down the sides of the bowl as necessary. blend in sour cream. add eggs, mixing on low speed, just until blended. pour over brownie crust.

place springform pan on a rimmed cookie sheet & place in the oven. pour about 3/4" of water into the baking sheet. bake at 325° for 1 hour & 5 minutes, or until the center is almost set. the very center of the cheesecake should jiggle slightly, but the outer 3" should be firm. turn oven off & crack oven door. leave cheesecake to cool until it's OK to pick up without hot pads. transfer to the countertop until cooled to room temperature. cover with plastic wrap & refrigerate at least 4 hours or overnight.

run knife or metal spatula around rim of pan to loosen cake. remove outer rim of pan, slice, & serve with a dusting of cayenne or cinnamon, if desired.

makes about 12 servings

DUTCH BABY (GERMAN PANCAKE)

1/2 cup flour, sifted
3 lg eggs, lightly beaten
1/2 cup milk
1/2 tsp vanilla
3 tbs melted butter
1/4 tsp salt
mixed berries, syrup, whipped cream, powdered sugar (for serving)

preheat oven to 350°. grease a 9" oven-safe skillet with butter & set aside.

gradually add flour to beaten eggs, mix with a fork. stir in milk, vanilla, butter & salt. pour batter into prepared skillet.

bake at 350° for 25 minutes or until golden brown. cut into wedges & serve warm with berries, syrup, whipped cream, & powdered sugar.

4 servings

TERIYAKI CHICKEN BREAST FOR ONE

2 tbs chicken broth
1 tbs soy sauce
2 tsp sugar
1 tsp vegetable oil
1 clove garlic, minced
pinch ground ginger
1 boneless skinless chicken breast half
additional chicken broth
1/2 cup uncooked instant rice
2 tbs frozen peas

in a small resealable bag or shallow glass container, combine the first six ingredients. add chicken; seal bag or cover container. refrigerate for 1 hour. remove chicken from marinade & set marinade aside. broil the chicken for 12 minutes, or until juices run clear, turning once. meanwhile, add broth to marinade to measure 2/3 cup. pour into a small saucepan; bring to a boil. boil for 5 minutes. add rice & peas; cover & let stand 5 minutes. serve with chicken.

1 serving

BUTTERFINGER CAKE

1 box devil's food cake mix
1 jar caramel ice cream topping
1 can sweetened condensed milk
1 lg container cool whip, thawed
1 butterfinger candy bar, crushed

prepare cake in a 9"x13" cake pan according to pkg directions. immediately after removing cake from oven, poke holes all over the top of the cake with a fork. mix sweetened condensed milk & caramel ice cream topping together. pour over hot cake, spreading evenly over the entire cake. chill well. after the cake has chilled completely, spread cool whip over the top. sprinkle crushed butterfinger on top of the cool whip.

FOOD FACTS

The color of an egg shell is not related to quality nutrients, flavor, or cooking characteristics. White shelled eggs are produced by hens with white feathers & brown shelled eggs are produced by hens with red feathers.

FOOD FACTS

Budweiser beer is named after a town in the Czech Republic.

FOOD FACTS

Athough Crisco appears to be solid, it actually contains over 80% liquid oil. The oil is suspended in the lattice of fat solids much like honey is held in its honeycomb.

GENERAL COOKING TIPS

DON'T BE AFRAID TO EXPERIMENT - Good cooks are never afraid to deviate from a recipe & add their own flair. Whenever you make a substitution or addition, be sure to make a note on the recipe so you remember next time whether you liked the change or not.

BAKED POTATO SOUP

4 lg baking potatoes
4 slices bacon
6 cups 2% milk
1/2 cup flour
4 green onions, sliced
5 oz low-fat cheddar cheese, grated
1 tsp salt
1/2 tsp black pepper
8 oz low-fat sour cream

pierce potatoes with fork & bake at 350° for 45 minutes or until done.

cut bacon into 1/2" pieces & cook in a heavy-bottom soup pot over medium heat until crisp. remove bacon from pot & set aside, leaving drippings in the pot.

to the drippings in the pot, add flour & stir & heat for 1 minute. whisk in milk.

cook over medium heat for 15 minutes or until bubbly & thickened, stirring frequently.

scoop out potato pulp from skins; add to the milk mixture. mash with the back of a wooden spoon, leaving it a little bit chunky.

add bacon (leaving a little out for topping the soup), 2 tbs of the onion, 1 cup cheese, salt & pepper.

stir until cheese has melted.

remove from heat & stir in sour cream; mix until combined.

spoon soup into bowls. sprinkle with bacon, cheese & onions.

6 servings

DEEP-FRIED POTATO PUFFS

3/4 cup water
3/4 tsp onion salt
1 tbs margarine
1/4 cup milk
1/2 cup flour
3/4 cup instant potato flakes
1 tsp baking powder
1 egg
2 slices bacon, crisply cooked & crumbled

in a deep fat fryer or heavy saucepan, heat 2"-3" oil to 375°. in a medium saucepan, bring water, onion salt & margarine to a rolling boil. remove from heat; stir in milk. lightly spoon flour into measuring cup; level off. stir in flour, potato flakes, baking powder, egg & bacon. drop potato mixture by teaspoonsful into hot oil. brown well on both sides.

CREAMED CUCUMBERS

salt
equal quantities of:
sugar
vinegar
evaporated milk
mayonnaise

ROB'S TUNA SALAD

1 (6 1/2 oz) can tuna, drained
1/4 cup finely chopped sweet pickles
1/2 cup mayonnaise
1/4 tsp salt

ROB'S SPAGHETTI SAUCE

2 lbs ground beef
1 medium onion, chopped (1/2 cup)
1 green pepper, chopped (1/2 cup)
2 (15 oz) cans tomato sauce
2 (12 oz) cans tomato paste
olives
2 envelopes spatini
3 cups water
1 tbs sugar
1 tsp oregano
1/4 tsp garlic powder
1 bay leaf
italian seasoning

cook & stir meat, onion & pepper until meat is brown & onion is tender. stir in remaining ingredients. cover; simmer 1 1/2 hours, stirring occasionally.

ROB'S CHILI

1 lb ground beef
1 cup chopped onion
1 cup chopped green pepper
1 (28 oz) can tomatoes
1 (8 oz) can tomato sauce
2 tsp chili powder
1 tsp salt
1/8 tsp cayenne red pepper
1/8 tsp paprika
1 (15 1/2 oz) kidney beans, drained

in a lg skillet, cook & stir meat, onion & green pepper until meat is brown & onion is tender. drain off fat. stir in tomatoes (with liquid) & remaining ingredients except kidney beans. heat to boiling. reduce heat; cover & simmer 2 hours, stirring occasionally. stir in kidney beans. heat through.

ROB'S SWEET POTATO SYRUP

3/4 cup brown sugar
1/2 cup light corn syrup
1/4 cup butter

simmer potatoes 15 minutes

ROB'S BARBECUE SAUCE

1 tbs dry mustard
1 1/2 tsps onion salt
1/2 tsp garlic powder
2/3 cup catsup
1/3 cup water
1/4 cup margarine OR butter
2 tbs worcestershire sauce
1/4 tsp red pepper sauce

heat all ingredients, stirring frequently, until margarine is melted.

CHICKEN & RICE CASSEROLE SAVANNAH STYLE

2 tbs butter OR vegetable oil
3 cups diced cooked chicken
1 medium onion, peeled & diced
1 (8 oz) can water chestnuts, drained & chopped
2 (14 1/2 oz) cans french green beans, rinsed & drained
1 (4 oz) can pimientos, rinsed & drained
1 can cream of celery soup
1 cup mayonnaise
1 (6 oz) box uncle ben's long grain & wild rice, cooked according to pkg directions
1 cup grated sharp cheddar cheese

preheat oven to 350°.

heat butter or oil in a small skillet over medium heat. add onion & saute until translucent, about 5 minutes. remove from heat & transfer to a lg bowl.

add all ingredients to bowl & mix together until thoroughly combined.

pour into a greased 3 qt casserole. bake for 20-25 minutes or until bubbly. let stand a few minutes before serving.

6 servings

TUNA DILL SANDWICH

1/2 cup mayonnaise
1/2 tsp dill weed
1/4 tsp pepper
1 (6 1/8 oz) can tuna in water, drained
1/2 cup chopped red onion
2 tbs shredded carrot
2 english muffins, halved
4 slices cheese

stir together mayo, dill & pepper. add tuna, onions & carrots; mix together thoroughly. for each sandwich, top 1 muffin half with lettuce, cheese & tuna mixture.

makes 4 sandwiches

CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE

FOR THE SAUCE:

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 clove garlic, minced
1 tbs worcestershire sauce
1 tbs dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper

FOR THE CHICKEN OR STEAK:

4 pieces chicken (any combination of breast or leg & thigh pieces) OR 4 pieces of new york strip or club strip steak

FOR THE SAUCE:

combine all the ingredients in a small saucepan & stir until all the ingredients are incorporated & the mixture us smooth. simmer over medium heat until reduced by 1/3, about 15-20 minutes.

FOR THE CHICKEN OR STEAK:

place a grill pan over med heat or preheat a gas or charcoal grill. season the meat with salt & pepper. lightly coat with some of the bbq sauce using a pastry brush. place the meat on the grill. place the remaining bbq sauce, still in the saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

cook the chicken about 8 minutes per side. cook the steaks starting at about 4 minutes per side for medium-rare, about 6 minutes per side for medium, about 9 minutes per side for well done. continuallt brush the meat with bbq sauce every few minutes. remove the meat from the grill & let it rest for at least 5 minutes. serve with the heated bbq sauce on the side.

altetnately, the chicken can be baked in the oven. preheat the oven to 375°. place the chicken skin side up in a baking dish & bake for 25 minutes. remove the baking dish from the oven & spoon the bbq sauce all over the top of the chicken. return the baking dish to the oven & bake for another 15 minutes.

4 servings

BROCCOLI CHEDDAR CASSEROLE

8 cups chopped fresh broccoli
1 cup finely chopped onion
3/4 cup butter OR margarine
12 eggs
2 cups whipping cream
2 cups (8 oz) shredded cheddar cheese, divided
2 tsp salt
1 tsp pepper

in a skillet over medium heat, saute broccoli & onion in butter until crisp-tender, about 5 minutes; set aside. in a bowl, beat eggs. add cream & 1 3/4 cup cheese; mix well. stir in the broccoli mixture, salt & pepper. pour into a greased 3 qt baking dish; set in a larger pan filled with 1" of hot water. bake, uncovered, at 350° for 45-50 minutes, or until a knife inserted in center comes out clean. sprinkle with remaining cheese. let stand 10 minutes before serving.

12-16 servings

MAJOR NUTRIENTS

CARBOHYDRATES

MAJOR DIETARY SOURCES - Grains (including breads & pasta), dried beans, potatoes, corn, sugar
FUNCTIONS IN THE BODY - Major source of energy (calories) for all body functions. Necessary for proper utilization of fats. Unrefined carbohydrates supply fiber, important for proper waste elimination.
...............................................................................................................
FATS

MAJOR DIETARY SOURCES - Meats, poultry, & fish; dairy products, eggs, cooking fats & shortening, salad dressings
FUNCTIONS IN THE BODY - Supplies food energy (calories). Supplies essential fatty acids. Carries fat soluble vitamins.
...............................................................................................................
PROTEINS

MAJOR DIETARY SOURCES - Meats, poultry & fish; milk & cheese, eggs, dried beans & peas, nuts
FUNCTIONS IN THE BODY - Major building material of all body tissues. Supplies energy (calories). Helps make up enzymes & hormones, which regulate body functions.
...............................................................................................................
VITAMIN A

MAJOR DIETARY SOURCES - Liver, butter & cream, green & yellow vegetables & fruits, egg yolks
FUNCTIONS IN THE BODY - Helps skin & mucous membranes resist infection. Promotes healthy eyes & makes night vision possible.
...............................................................................................................THIAMIN (VITAMIN B1)

MAJOR DIETARY SOURCES - Pork, whole grains & fortified grains, nuts, legumes, green vegetables
OpFUNCTIONS IN THE BODY - Needed for utilization of carbohydrates for energy. Promotes normal appetite & healthy nervous system. Prevents beri-beri.
...............................................................................................................
RIBOOFLAVIN (VITAMIN B2)

MAJOR DIETARY SOURCES - Organ meats, milk products, whole grains & fortified grains
FUNCTIONS IN THE BODY - Needed for utilization of carbohydrates & other nutrients. Promotes healthy skin & eyes.
...............................................................................................................
NIACIN (a B vitamin)

MAJOR DIETARY SOURCES - Liver, meat, poultry & fish, legumes
FUNCTIONS IN THE BODY - Needed for utilization of energy foods. Promotes healthy nervous system, skin, digestion. Prevents pellagra.
...............................................................................................................
VITAMIN B12

MAJOR DIETARY SOURCES -Most animal & dairy products
FUNCTIONS IN THE BODY - Promotes healthy blood & nervous system
...............................................................................................................
VITAMIN C (ASORBIC ACID)

MAJOR DIETARY SOURCES - Citrus fruits, tomatoes, potatoes, dark green leafy vegetables, peppers, cabbage, & broccoli, cantaloupe, berries
FUNCTIONS IN THE BODY - Strengthens body tissues. Promotes healing & resistance to infection. Prevents scurvy.
...............................................................................................................
VITAMIN D

MAJOR DIETARY SOURCES - Fortified milk products, formed in skin when exposed to sunlight
FUNCTIONS IN THE BODY - Necessary for utilization of calcium & phosphorous to promote healthy bones, teeth, & muscle tissue
...............................................................................................................
VITAMIN E

MAJOR DIETARY SOURCES - Unsaturated fats (vegetable oils, nuts, whole grains, etc)
FUNCTIONS IN THE BODY - Protects other nutrients
...............................................................................................................
CALCIUM

MAJOR DIETARY SOURCES - Milk products, leafy products, canned fish with bones
FUNCTIONS IN THE BODY - Forms bones & teeth. Necessary for healthy muscles & nerves
...............................................................................................................
IRON

MAJOR DIETARY SOURCES - Liver & red meats, raisins & prunes, egg yolks, leafy vegetables, dried beans, whole grains
FUNCTIONS IN THE BODY - Needed for formation of red blood cells
...............................................................................................................

FOOD FACTS

Parsley is a natural breath freshener.

FOOD FACTS

The FDA allows an average of 30 or more insect fragments & one or more rodent hairs per 100 grams of peanut butter.

BAKING

STOP CHEESECAKE FROM CRACKING - Cheesecakes often crack on the top because they lose moisture while they cook. If you're adding a topping, it doesn't matter, but if you're serving the cake without anything on top, it's nice to have it looking perfect. Avoid cracking by putting a small dish of water on the rack beside your cake while it is baking. This will keep it moist & crack-free.

FRIED RAVIOLI

1/4 tsp salt
1 lg egg, lightly beaten
1/4 cup milk
3/4 cup grated parmesan cheese
2 cups ground pecans
1 (9 oz) pkg frozen four-cheese ravioli
oil, for frying ravioli
1/8 tsp ground black pepper
marinara cream sauce (recipe follows)

MARINARA CREAM SAUCE

1 1/2 cups prepared marinara sauce
1/2 cup heavy whipping cream

pour oil to a depth of 1/2" in a skillet or dutch oven & heat oil to 360°.

bring water to a boil over high heat & cook ravioli for 2 minutes. place cooked ravioli on paper towels to drain; set aside. combine pecans & parmesan cheese in a shallow dish. whisk together milk, egg, salt & pepper in a separate bowl. dip ravioli in egg mixture, then dredge in pecan mixture. Fry ravioli, in batches, 2 minutes on each side, or until golden brown. drain on paper towels. serve with marinara cream sauce.

for marinara cream sauce: in a lg saucepan, combine marinara sauce & cream. bring to a boil over medium-low heat. boil 2 minutes. remove from heat.

4 servings

FOOD FACTS

The first ring doughnuts were produced in 1847 by a 15-year-old baker's apprentice, Hanson Gregory, who knocked the soggy center out of a fried doughnut.

FOOD FACTS

To determine the percentage of alcohol in a bottle of liquor, divide the proof by two.

PASTA, RICE & POTATOES

COOKING FRESH PASTA - Fresh pasta needs less water than dried pasta. To cook fresh pasta, have a large pot of rapidly boiling water ready. Make sure you have enough boiling water for the pasta to cook in. Add a little oil to the water so the pasta doesn't stick together. Add pasta to the pot. Ensure the water stays boiling, & stir slowly for 10 seconds to separate the pasta. Boil pasta for 2-4 minutes, depending on the type you're using.

PRE-PREPARATION - TERMS

MISE EN PLACE - French term meaning "everything in place." The setup for production. All the preparations & organization that must be made before actual production can begin.

HOLDING TEMPERATURES - Sauces & soups are frequently kept hot, above 140°F, for service in steam tables or holding equipment. Many foods, such as vegetables, however, should be kept hot for only short periods, because they quickly become overcooked.

Refrigerator temperatures, below 40°F, are best for preserving the quality of most foods, especially perishable meats, fish, & vegetables, before final cooking or reheating.

SET MEAL SERVICE - Service of a meal at which all the customers eat at one time.

ROUGH PREP - The preliminary processing of ingredients to the point at which they can be used in cooking

BRUNOISE - (1) Cut into very small (1/8") dice. (2) Garnished with vegetables cut in this manner

SMALL DICE - 1/4"x1/4"x1/4"

MEDIUM DICE - 1/2"x1/2"x1/2"

LARGE DICE - 3/4"x3/4"x3/4"

JULIENNE - (1) Cut into small, thin strips, about 1/8"x1/8"x2 1/2" (2) Garnished with food cut in this manner

ALLUMETTE - Cut into matchstick shapes; usually refers to potatoes

BATONNET - Cut into sticks, about 1/4"x1/4"x2 1/2-3"

CHOP - To cut into irregularly shaped pieces

CONCASSER - To chop coarsely

MINCE- To chop into very fine pieces

EMINCER - To cut into very fine slices

SHRED - To cut into thin, but irregular strips, either with the coarse blade of a grater or with a knife

BLANCH - To cook an item partially & very briefly in boiling water or in hot fat. Usually a pre-preparatiom technique, as to loosen peels from vegetables, fruits, & nuts, to partially cook french fries or other foods before service, to prepare for freezing, or to remove undesirable flavors.

MARINATE - To soak a food in a seasoned liquid

STANDARD BREADING PROCEDURE - The procedure for coating a food product with bread crumbs (or other crumbs or meal) by passing it through flour, then egg wash, then crumbs

BATTER - Semiliquid mixture containing flour or other starch used for the production of such products as cakes and breads & for coating products to be deep-fried

CONVENIENCE FOOD - Any food product that has been partially or completely prepared or processed by the manufacturer

DON'T KNOCK IT TILL YA TRY IT!

CHEETOS BRITTLE

1 cup butter
1 cup sugar
1 cup brown sugar
1/2 cup light karo syrup
1 tsp vanilla
1/2 tsp baking soda
1 (16 oz) bag crunchy cheetos

bring butter, sugars, & karo to a boil, stirring constantly for 5 minutes (while boiling).

remove from heat. add vanilla & baking soda. stir well.

add cheetos.

spread out on an ungreased cookie sheet.

bake at 250° for 45 mins-1 hour, stirring every 15 minutes.

when cool enough to handle, break into pieces.

8 servings

LASAGNA ROLLS

SAUCE:

2 tbs unsalted butter
4 tsp flour
1 1/4 cups whole milk
1/4 tsp salt
1/8 tsp ground black pepper
pinch ground nutmeg

LASAGNA:

1 (15 oz) container whole milk ricotta cheese
1 (10 oz) pkg frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tbs grated parmesan
3 oz thinly sliced prosciutto, chopped
1 lg egg, beaten
3/4 tsp salt, plus more for salting water
1/2 tsp freshly ground black pepper
1-2 tbs olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 oz)

to make the sauce: melt the butter in a heavy medium saucepan over medium-low heat. add the flour & whisk for 3 minutes. whisk in the milk. increase the heat to medium-high. whisk the sauce until it comes to a simmer and is thick & smooth, about 3 minutes. whisk the salt, pepper & nutmeg into the bechamel sauce.

preheat the oven to 450°.

whisk the ricotta, spinach, 1 cup parmesan, prosciutto, egg, salt & pepper in a medium bowl to blend.

add a tbs or two of oil to a lg pot of boiling salted water. boil the noodles until just tender but still firm to bite. drain. arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

butter a 13"x9"x2" glass baking dish. pour the bechamel sauce over the bottom of the prepared dish. lay out 4 lasagna noodles on a work surface, then spread about 3 tbs of ricotta mixture over each noodle. starting at one end, roll each noodle like a jelly roll. lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. repeat with the remaining noodles & ricotta mixture. spoon 1 cup of marinara sauce over the lasagna rolls. sprinkle the moxzarella & remaining 2 tbs of parmesan over the lasagna rolls. cover tightly with foil. bake until heated through & the sauce bubbles, about 20 minutes. uncover & bake until the cheese on top becomes golden, about 15 minutes longer. let stand for 10 minutes. meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot and serve on the side.

6 servings

NUTTY APPLE STREUSEL DESSERT

6 cups sliced, peeled tart apples
1 1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
3/4 cup milk
2 tbs butter OR margarine, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup bisquick

TOPPING:

1 cup bisquick
1/3 cup packed brown sugar
3 tbs cold butter OR margarine
1/2 cup sliced almonda

ice cream OR whipped cream, optional

in a lg bowl, toss apples with cinnamon, allspice & nutmeg. place in a greased slow cooker. in a mixing bowl, combine milk, butter, sugar, eggs, vanilla & bisquick; mix well. spoon over apples.

for topping: combine bisquick & brown sugar in a bowl; cut in butter until crumbly. add almonds; sprinkle over apples. cover & cook on LOW for 6-7 hours or until the apples are tender. serve with ice cream or whipped cream, if desired.

6-8 servings

PEANUTTY ICE CREAM PIE

CRUST:

1 1/3 cups finely chopped peanuts
3 tbs butter OR margarine, melted
2 tbs sugar

FILLING:

1/4 cup peanut butter
1/4 cup light corn syrup
1/4 cup flaked coconut
3 tbs chopped peanuts
1 qt vanilla ice cream, softened

mini m&m's OR semi-sweet chocolate chips

combine the peanuts, butter & sugar; press onto the bottom & up the sides of a greased 9" pie plate. cover & refrigerate for 15 minutes.

in a lg bowl, combine peanut butter & corn syrup. add coconut & peanuts. stir in ice cream until just combined.

spoon into crust. cover & freeze overnight, or until firm. just before serving, sprinkle with mini m&m's or chocolate chips.

6-8 servings

FOOD FACTS

Van Camp's Pork & Beans were a staple food for Union soldiers in the Civil War

FRUITS & VEGGIES

QUICK & EASY CORN ON THE COB - The simplest way to cook perfect corn on the cob is to toss an ear into the microwave for three minutes. Then, remove the husks, add some salt & butter & enjoy!

WHAT ABOUT HERB?...AND SPICES? PART III

OREGANO

MARKET FORMS - Leaves, ground
DESCRIPTION - Pungent herb, known as the "pizza herb"
EXAMPLES OF USE - Italian & Mexican dishes, tomato products
...............................................................................................................
PAPRIKA

MARKET FORMS - Ground
DESCRIPTION - Ground form of a dried, sweet red pepper. Spanish variety is brighter in color, mild in flavor; Hungarian is darker and more pungent
EXAMPLES OF USE - Spanish: used (or overused) primarily
as garnish on light-colored foods; Hungarian: goulash, braised meats and poultry, sauces
...............................................................................................................
PARSLEY

MARKET FORMS - Fresh: whole sprigs, in bunches. Dried: in flakes
DESCRIPTION - Most widely used herb. Dark green curly or flat leaves with delicate, sweet flavor
EXAMPLES OF USE - Almost all foods
...............................................................................................................
PEPPER, BLACK & WHITE

MARKET FORMS - Whole (peppercorns); ground fine, medium, or coarse
DESCRIPTION - Small black or creamy white, hard berry. Pungent flavor and aroma
EXAMPLES OF USE - Most widely used spice
...............................................................................................................PEPPER, RED

(See Cayenne)
...............................................................................................................
POPPY SEED

MARKET FORMS - Whole
DESCRIPTION - Tiny blue-black seeds with faint but distinctive flavor
EXAMPLES OF USE - Garnish for breads and rolls, buttered noodles; Ground: in pastry fillings
...............................................................................................................
ROSEMARY

MARKET FORMS - Whole
DESCRIPTION - Light green leaves resembling pine needles
EXAMPLES OF USE - Lamb, braised meats and poultry, soups, tomato and meat sauces
...............................................................................................................
SAFFRON

MARKET FORMS - Whole (threads)
DESCRIPTION - Red stigma of saffron crocus. Gives bright yellow color to foods. Mild distinctive flavor. Very expensive.
...............................................................................................................
SAGE

MARKET FORMS - Whole, rubbed (finer consistency than whole leaves), ground
DESCRIPTION - Pungent grey-green herb with fuzzy leaves
EXAMPLES OF USE - Pork, poultry, stuffings, sausage, beans, tomatoes
...............................................................................................................
SAVORY

MARKET FORMS - Crushed leaves
DESCRIPTION - Fragrant herb of mint family; summer savory is preferred to winter
EXAMPLES OF USE - Many meat, poultry, fish, egg and vegetables
...............................................................................................................
SESAME SEEDS

MARKET FORMS - Whole (hulled or unhulled)
DESCRIPTION - Small yellowish seed with nutlike taste. Familiar hamburger bun garnish. High oil content.
EXAMPLES OF USE - Bread and roll garnish
...............................................................................................................
TARRAGON

MARKET FORMS - Crushed leaves
DESCRIPTION - Delicate green herb with flavor that is both minty and licorice-like
EXAMPLES OF USE - Bearnaise sauce, tarragon vinegar, chicken, fish, salads and dressings, eggs
...............................................................................................................
THYME

MARKET FORMS - Crushed leaves, ground
DESCRIPTION - Tiny brownish-green leaves; very aromatic
EXAMPLES OF USE - One of the most important and versatile of herbs; stocks, soups, sauces, meats, poultry, tomatoes
...............................................................................................................
TURMERIC

MARKET FORMS - Ground
DESCRIPTION - Intense yellow root of ginger family; mild but distinctive peppery flavor
EXAMPLES OF USE - A basic ingredient of curry powder; pickles, relishes, salads, eggs, rice
...............................................................................................................

THE MENU - TERMS

STATIC MENU - A menu that offers the same dishes every day

CYCLE MENU - A menu that changes every day for a certain period and then repeats the same daily items in the same order

A LA CARTE - (1) Referring to a menu on which each individual item is listed with a separate price. (2) Referring to cooking to order, as opposed to cooking ahead in large batches

TABLE D'HOTE - (1) Referring to a fixed price menu with no choices. (2) Referring to a menu on which prices are listed for complete meals rather than for each separate item.

PRIX FIXE - French term meaning "fixed price"; referring to a menu offering a complete meal, with a choice of courses, for one given price

COURSE - A food or group of foods served at one time or intended to be eaten at the same time

MINIMUM-USE INGREDIENTS - Those ingredients that are used in one or two items on your menu

FRESH - If you call something fresh, it must be fresh, not frozen, canned, or dried. There is no such thing as "fresh frozen."

IMPORTED - An item labeled "imported" must come from outside the country

HOMEMADE - The word "homemade" means that the item Yuwas made on the premises. Adding a few fresh carrots to canned vegetable soup does not make it homemade

CALORIE - The amount of heat needed to raise the temperature of 1 kg of water by 1°C. Used as a measure of food energy

CARBOHYDRATE - Any of a group of compounds, including starches & sugars, which supply energy to the body

SATURATED FAT - A fat that is normally solid at room temperature

UNSATURATED FAT - A fat that is normally liquid at room temperature

CHOLESTEROL - A fatty substance found in foods derived from animal products and in the human body; it has been linked to heart disease

COMPLETE PROTEIN - A protein that supplies all the amino acids necessary in the human diet

COMPLEMENTARY PROTEIN - Protein supplied by foods that, if eaten together, supply all the amino acids necessary in the human diet

VITAMIN - Any of a group of compounds that are present in foods in very small quantities and that are necessary for regulating body functions

AMERICAN SERVICE - Plated in kitchen & carried to customers

FRENCH SERVICE - Tableside preparation

RUSSIAN SERVICE - Preportioned - put on platter then put on plate

ENGLISH SERVICE - Done from one end of the table to the other end of the table and back

CHERRY COKE FLOAT CUPCAKES WITH CHOCOLATE SHELL

1 1/2 cups flour
3/4 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup buttermilk
2 tsp vanilla
1/2 cup unsalted butter
3 tbs cocoa butter
3/4 cup coca cola
1/4 cup maraschino cherry syrup
24 maraschino cherries
fresh whipped cream OR cool whip
ice cream chocolate shell

preheat oven to 350°.

in a bowl, combine flour, sugar, baking soda & salt. beat the egg, buttermilk & vanilla in a second bowl. in a saucepan, boil the coca cola & cherry syrup gently for five minutes. melt in the butter & cocoa powder.

pour into the dry ingredients. stir well with a wooden spoon. add wet ingredients, beating until everything is blended.

pour into cupcake pans. push a cherry into the center of each cupcake. bake for 15 minutes, or until toothpick inserted in center comes out clean.

when cool, frost with whipped cream or cool whip, drizzle with chocolate shell, & top each with a maraschino cherry.

Makes 12 cupcakes

PIZZA POCKETS

3-3 1/4 cups flour
1 (1/4 oz) pkg active dry yeast
1 tbs sugar
1 tsp salt
1 cup warm water (120°-130°)
1 tbs butter OR margarine, melted
1 (8 oz) can pizza sauce
12 slices pepperoni
1 (2 1/2 oz) pkg thinly sliced fully cooked pastrami, chopped
1 (2 1/2 oz) pkg thinly sliced fully cooked ham, chopped
3/4 cup shredded mozzarella cheese
1 egg, beaten

in a mixing bowl, combine 2 1/4 cups flour, yeast, sugar & salt. add water & butter; mix well. add enough remaining flour to form a soft dough. turn onto a floured surface; knead for 4 minutes. roll dough into a 14"x10" rectangle. cut with a 3" cookie cutter. reroll scraps to cut a total of 24 circles. place 1 tsp pizza sauce & a slice of pepperoni in the center of 12 circles. combine pastrami, ham & cheese; place equal amounts over pepperoni. top with 1/2 tsp pizza sauce, if desired. save remaining sauce for dipping. cover with remaining dough circles; pinch edges or press with a fork to seal. place on greased baking sheets. brush with egg. bake at 400° 20-25 minutes or until browned.

12 servings

FOOD FACTS

Studies show that 3 beers a day may control your cholesterol levels. Beer seems to cause an increase in the good cholesterol (HDL).

BARBECUING

BARBECUE THE PERFECT STEAK EVERY TIME - Ever have a hard time knowing whether a steak is cooked properly? Instead of poking it with a fork or cutting it open (both of which let the juices run out), learn how to tell by touching the outside. For an example of how a steak feels at different stages of cooking, look no further than your own hand. Touch your pointer finger to your thumb, then feel the fleshy part of your hand underneath your thumb. That is how a steak that is medium-rare will feel. Your middle finger touched to your thumb is medium. Your ring finger to your thumb is medium-well. And lastly, your pinky to your thumb is well done.

WHAT ABOUT HERB?...AND SPICES? - PART II

CUMIN SEED

MARKET FORMS - Whole, ground
DESCRIPTION - Small seed resembling caraway, but lighter in color
EXAMPLES OF USE - Ingredient of curry & chili powders; sausages & meats; egg & cheese dishes
...............................................................................................................
CURRY POWDER

MARKET FORMS - Ground blends
DESCRIPTION - A mixture of 16-20 spices, including red pepper, turmeric, cumin, coriander, ginger, cloves, cinnamon, black pepper; different brands vary greatly in flavor & hotness
EXAMPLES OF USE - Curried dishes, eggs, vegetables, fish, soups, rice
...............................................................................................................
DILL

MARKET FORMS - Crushed leaves (called "dill weed"), whole seed
DESCRIPTION - Herb & seed with familiar "dill pickle" flavor; seed is more pungent than the herb
EXAMPLES OF USE - Seed: pickling, sauerkraut, soups; Herb: salads, cheese dishes, fish & shellfish, some vegetables
...............................................................................................................
FENNEL

MARKET FORMS - Whole seed
DESCRIPTION - Greenish-brown seeds similar in flavor to anise, but larger size
EXAMPLES OF USE - Italian sausage, tomato sauce, fish
...............................................................................................................
GARLIC

MARKET FORMS - Fresh: whole bulbs; Dried: granulated, powder, & mixed with salt
DESCRIPTION - Strong, aromatic member of onion family; fresh bulbs composed of many small cloves
EXAMPLES OF USE - Wide variety of foods
...............................................................................................................
GINGER

MARKET FORMS - Whole, ground (also fresh & candied or crystallized)
DESCRIPTION - Light brown, knobby root of ginger plant
EXAMPLES OF USE - Baked goods & desserts, fruits, curried dishes, braised meats: Fresh: in Chinese & other oriental dishes
...............................................................................................................
JUNIPER BERRIES

MARKET FORMS - Whole
DESCRIPTION - Slightly soft, purple berries with "piney" flavor; principal flavoring of gin
EXAMPLES OF USE - Marinades, game dishes, sauerkraut
...............................................................................................................
MACE

MARKET FORMS - Whole ("blade"), ground
DESCRIPTION- Orange outer covering of nutmeg; similar flavor, but milder
EXAMPLES OF USE - Baked goods, desserts, fruits, sausages, pork, fish, spinach, squash, other vegetables
...............................................................................................................
MARJORAM

MARKET FORMS - Crushed leaves
DESCRIPTION - Grey-green herb with pleasant aroma & slightly ,minty flavor, similar to oregano but much milder
EXAMPLES OF USE - Pates & ground meats, braised meats, sauces, roast lamb, poultry & poultry stuffings
...............................................................................................................
MINT

MARKET FORMS - Leaves
DESCRIPTION - Aromatic herb with familiar cool flavor; two varieties: spearmint & peppermint
EXAMPLES OF USE - Lamb, fruits, tea & fruit beverages, peas, carrots, potatoes
...............................................................................................................
MUSTARD SEED

MARKET FORMS - Whole, ground (also prepared mustard)
DESCRIPTION - Very pungent seed in two varieties: white or yellow, and brown. Brown is stronger.
EXAMPLES OF USE - Cheese & egg dishes, pickling, meats, sauces and gravies
...............................................................................................................
NUTMEG

MARKET FORMS - Whole, ground
DESCRIPTION - Sweet,aromatic kernel of nutmeg fruit
EXAMPLES OF USE - Soups, cream sauces, chicken, veal, many vegetables (spinach, mushrooms, squash, potatoes), desserts, custards, breads, pastries
...............................................................................................................

FOOD FACTS

More beer than milk is consumed in the U.S.  We average 34 gallons of beer per person as opposed to 26 gallons of milk.

FOOD FACTS

Peanut butter is an effective way to remove chewing gum from hair or clothes.

FOOD FACTS

Some of the feelings of a hangover are caused by cogeners (toxic substances caused by fermentation).

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

1 (13-16 oz) loaf french bread
8 lg eggs
2 cups half-and-half
1 cup milk
2 tbs sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
dash salt
praline topping (recipe below)
maple syrup

slice french bread into 20 (1") pieces. arrange slices in a generously buttered 9"x13" baking dish in two rows, overlapping the slices. in a lg bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg & salt. beat with a rotary beater or whisk until blended, but not too bubbly. pour mixture over the bread slices, making sure all are covered evenly. spoon some of the mixture between the slices. cover with foil and refrigerate overnight.

the next day, preheat oven to 350°

spread praline topping evenly over the bread. bake for 40 minutes until puffed & lightly golden. serve with maple syrup.

PRALINE TOPPING:
1/2 lb (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tbs light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

combine all ingredients in a medium bowl & blend well.

6-8 servings

SLOPPY JOES

1 1/2 lbs hamburger
2/3 cup finely chopped onion
1/2 cup diced celery
1/4 cup diced green pepper
1/2 cup ketchup
1 tbs worcestershire sauce
1/2 teaspoon salt
1/8 tsp pepper

in a 2 qt casserole, crumble beef. add onion, celery, & green pepper. cover; microwave on HIGH 10-12 minutes, stirring every 3 minutes. drain meat well. add ketchup, worcestershire sauce, salt & pepper. cover; microwave on HIGH 7-8  minutes until hot.

FOOD FACTS

An apple, potato, & onion all taste the same if you eat them with your nose plugged. They all taste sweet.

MEAT & POULTRY

CHOOSE PERFECT CUTS OF RED MEAT - Red meat such as beef, pork & lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color & should not be dry. Look for even, well-cut meat that is free from sinew & excess fat. To store your meat, it is best to loosely wrap it on a plate & put it in the coldest part of your refrigerator so the air can circulate around it. Red meat should be either cooked or frozen within 2-3 days of purchase.

SALISBURY STEAK

1 envelope dry onion soup mix
2 cups water
1 1/2 lbs ground beef
1/4 cup lightly packed chopped fresh parsley
1/4 cup flour
1 1/2 tbs butter
1 large onion, sliced
12 oz sliced mushrooms
1 beef bouillon cube

mix 2 tbs of the soup mix with 1/4 cup of the water in a bowl. mix in the ground beef & parsley & mix well. shape into 4 oval patties (or more if you want to make them smaller).

coat patties with 1 1/2 tbs of flour. melt butter in a lg skillet. add patties  & cook about 10 minutes, turning once, until crusty & no longer pink in the middle. remove to plate & keep warm.

add mushrooms & onions & 1/4 cup water to drippings in the pan, scraping up any brown bits on the bottom. reduce heat to medium. cover & cook, stirring occasionally, about 10 minutes.

mix remaining soup mix in 1 1/2 cups water & 2 1/2 tbs flour in pan. add bouillon cube and bring to a boil, cooking until thickened, about 3 minutes. return patties to skillet until heated, turning once.

4 servings

BROCCOLI CHEESE NOODLE SOUP

1/3 cup chopped onion
1 tbs butter OR margarine
5 cups chicken broth
1 (8 oz) pkg fine egg noodles
1 (10 oz) pkg frozen chopped broccoli
1 clove garlic, minced
4 cups milk
3/4 lb american cheese, cubed

in a lg saucepan over medium heat, saute onion in butter until tender. add broth; bring to a boil. add noodles; reduce heat & cook for 3 minutes. stir in broccoli & garlic; cook for 4 minutes. add milk & cheese. cook over low heat until cheese is melted.

12 servings (about 3 qts)

WHAT ABOUT HERB?... & SPICES? - PART I

ALLSPICE

MARKET FORMS - Whole, ground
DESCRIPTION - Small brown berry; resembles blend of cinnamon, cloves & nutmeg
EXAMPLES OF USE - Sausages & braised meats, poached fish, stewed fruits, pies, puddings
...............................................................................................................
ANISE SEED

MARKET FORMS - Whole, ground
DESCRIPTION - Small seed, licorice flavor
EXAMPLES OF USE - Cookies, pastries, breads
...............................................................................................................
BASIL

MARKET FORMS - Crushed leaves
DESCRIPTION - Aromatic leaf; member of mint family
EXAMPLES OF USE - Tomatoes & tomato dishes, pesto, egg dishes, lamb chops, eggplant, peas, squash
...............................................................................................................
BAY LEAVES

MARKET FORMS - Whole
DESCRIPTION - Stiff, dark green oblong leaves; pungent aroma
EXAMPLES OF USE - One of the most important herbs; used in stocks, sauces, stews, braised meats

...............................................................................................................
CARAWAY SEED

MARKET FORMS - Whole
DESCRIPTION - Dark brown, curved seeds; familiar rye bread seasoning.
EXAMPLES OF USE - Rye bread, cabbage, sauerkraut, pork, cheese spreads, Eastern European dishes
...............................................................................................................

CARDAMOM

MARKET FORMS  - Whole pod, ground seed
DESCRIPTION - Tiny brown seeds inside white or green pod; sweet & aromatic; expensive
EXAMPLES OF USE - Pickling, Danish pastries, curries
...............................................................................................................
CAYENNE (red pepper)

MARKET FORMS - Ground
DESCRIPTION - Ground form of hot red pepper; looks like paprika, but is extremely hot
EXAMPLES OF USE - In small amounts in many sauces, soups, meat, fish, egg, & cheese dishes
...............................................................................................................
CELERY SEED

MARKET FORMS - Whole, ground, ground mixed with salt (celery salt)
DESCRIPTION - Tiny brown seeds with strong celery flavor
EXAMPLES OF USE - Salads, cole slaw, salad dressings, tomato products
...............................................................................................................
CHERVIL

MARKET FORMS - Crushed leaves
DESCRIPTION - Herb with mild flavor of parsley & tarragon
EXAMPLES OF USE - Soups, salads, sauces, egg & cheese dishes
...............................................................................................................
CHILI POWDER

MARKET FORMS - Ground blend
DESCRIPTION - Blend of spices including cumin, chili peppers, oregano, garlic
EXAMPLES OF USE - Chili & Mexican dishes, egg dishes, appetizers, ground meat
...............................................................................................................
CHIVES

MARKET FORMS - Fresh, dried, frozen
DESCRIPTION - Grasslike herb with onion flavor
EXAMPLES OF USE- Salads, egg & cheese dishes, fish, soups
...............................................................................................................
CINNAMON

MARKET FORMS - Sticks, ground
DESCRIPTION - Aromatic bark of cinnamon or cassia trees
EXAMPLES OF USE - Pastries, breads, desserts, cooked fruits, ham, sweet potatoes, hot beverages
...............................................................................................................
CLOVES

MARKET FORMS - Whole, ground
DESCRIPTION - Dried flower buds of a tropical tree; pungent, sweet flavor
EXAMPLES OF USE - Whole: marinades, stocks, sauces, braised meats, ham, pickling; Ground: cakes, postries, fruits
...............................................................................................................
CORIANDER

MARKET FORMS - Whole, ground
DESCRIPTION - Round, light brown, hollow seed, slightly sweet, musty flavor
EXAMPLES OF USE - Pickling, sausage, pork, curried dishes, gingerbread
...............................................................................................................

THE RECIPE - TERMS -PART IV

EP WEIGHT - "Edible Portion" - The weight of an item after all trimming & preparation is done.

AS WEIGHT - "As Served" - When foods such as fruits are served raw, AS may be the same as EP. But if the food is cooked, these weights are different.

HIDDEN COST - Include EVERYTHING. That means garnishes, condiments, even oil used for frying.

THE RECIPE - TERMS - PART III

MILLI- Prefix in the metric system meaning "one-thousandth."

RAW FOOD COST - The total cost of all the ingredients in a recipe, divided by the number of portions served. Also referred to as PORTION COST.

FOOD COST PERCENTAGE - The total of the raw food or portion cost divided by the menu price.

AP WEIGHT - "As Purchased" - The weight of an item before trimming.

FOOD FACTS

Breakfast cereal is the third most popular item sold in grocery stores after carbonated beverages & milk.

SAUCES & SEASONINGS

MAKE PERFECT GRAVY FOR TURKEY - Looking for the perfect gravy to have with your holiday turkey? A great tip from the pros is to use tea! Boil a large pot of water & when you put the turkey in the oven, add two orange pekoe tea bags. Let the tea steep on top of the stove until the turkey is done, then add it to the pan juices. Thicken with a mixture of flour or cornstarch & water.

ZUCCHINI OR NOT ZUCCHINI? THAT IS THE QUESTION...

I don't love the title of this blog. However, it's National Zucchini Day and I was trying to come up with a catchy title. Suggestions are welcome for a different title!

So let's talk zucchini...

What is your opinion of it? If you are a fan, what is your favorite way to eat it? I can't say that I LOVE it, but I don't hate it either! It depends on the preparation. I like to use it in lasagna, substituting sliced zucchini for the pasta. I love, love, LOVE zucchini bread! Years ago I developed my own recipe for zucchini bread, which is pretty amazing since I loathe baking. If you wanna check it out here, it's called ROB'S BANGIN' ZUCCHINI BREAD and it can be found in the BREADS/MUFFINS category.

It's also a textural thing for me. I don't like limp, soggy squash!

For many years I got zucchinis from local farmers and let me tell you, they were HUMUNGOUS!! I was a zucchini bread baking maniac back then! I sure miss those big zucchinis! I have NEVER seen zucchinis even CLOSE to that size in any grocery store!

I'm going to share a zucchini recipe with you that I don't have posted in the recipe portion of Yum-O.  I hope you enjoy it. Oh yeah, if you come up with a better title, I will change it and give you the credit for it!

CHOCOLATE CHIP ORANGE ZUCCHINI BREAD

3 eggs
1 cup oil
2 cups grated zucchini
1 cup semi-sweet chocolate chips*
1 tbs orange zest
1/4 tsp baking powder
1 tsp salt
1 tsp nutmeg
2 cups sugar
2 tsp vanilla
1 cup chopped walnuts
3 cups flour
1 tsp baking soda
1/2 tsp cinnamon

sift together flour, baking powder, baking soda, salt & spices. in a lg bowl, beat eggs until light & fluffy. add sugar & continue beating until well blended. stir in oil, vanilla, zucchini, nuts, chocolate chips & orange zest. blend in sifted ingredients. turn batter into two greased 9"x5"  loaf pans. bake at 350° for 50 minutes, or until bread tests done. Remove loaves from pans & cool before slicing.

makes 2 loaves

*I only use 1/2 cup chocolate chips. 1 cup works fine, I just prefer less chocolate chips.

BAKED STEAK & GRAVY

6-8 cubed steaks
1 small can beef broth
1 can evaporated milk
1 large can cream of mushroom soup
1 can cream of celery soup
salt, to taste
paprika, to taste
1 tbs oil

brown steaks in oil. place in a 13"x9"x2" baking dish. mix together soups, broth, milk & seasonings pour over steaks, coating well. cover with foil. bake in a preheated 375° oven for 45-50 minutes.

6-8 servings

PARM PLUS POTATOES

1 (24 oz) pkg frozen country-style potato wedges
1/4 cup olive oil
3/4 cup (3 oz) parm plus seasoning blend

toss potatoes with oil. add parm plus; mix lightly. place in a 15"x10"x1" baking pan. bake at 425° for 20-22 minutes or until golden brown.

8 servings

FOOD FACTS

Ketchup was originally made from fish broth & mushrooms. (Ewww!) Tomatoes were added later.

THE RECIPE - TERMS - PART II

METER - The basic unit of length in the metric system; slightly longer than 1 yard.

DEGREE CELSIUS - The basic unit of temperature in the metric system. An increase or decrease of 1 degree Celsius is equivalent to about 2 degrees Fahrenheit.

KILO- Prefix in the metric system meaning "one thousand".

DECI- Prefix in the metric system meaning "one-tenth."

CENTI- Prefix in the metric system meaning "one-hundredth."

VEGETABLE FRIED RICE

3 cups cooked brown rice
1 (10 oz) pkg frozen mixed veggies OR 2 cups fresh veggies, chopped
1 small onion, finely chopped
2  eggs, lightly beaten
2 tsp olive oil
3 tsp low-sodium soy sauce

in a large pan, heat oil on medium-high heat. add onion & rice. stir and cook until onion is soft, about 5 minutes.

reduce heat to medium and add veggies to rice mixture. cook 2 minutes for frozen veggies and 5-7 minutes for fresh veggies.

spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.

add the eggs, and scramble until cooked firm.

mix the eggs with the rice & veggies, then sprinkle with soy sauce.

8 servings

FOOD FACTS

Chocolate contains phenyl ethylamine (PEA), a natural substance that is reputed to stimulate the same reaction in the body as falling in love.

GENERAL COOKING TIPS

ADD A LITTLE ZEST. When a recipe calls for "zest" of a citrus fruit, it's referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils & provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.

THE RECIPE - TERMS - PART I

RECIPE - A set of instructions for producing a certain dish.

STANDARIZED RECIPE - A set of instructions describing the way a particular establishment prepares a particular dish.

PORTION CONTROL - The measurement of portions to ensure that the correct amount of an item is served.

GRAM - The basic unit of weight in the metric system; equal to about 1/30 of an ounce.

LITER - The basic unit of volume in the metric system; equal to slightly more than a quart.

DILLED CORN & PEAS

2 1/2 cups fresh OR frozen sugar snap peas
2 cups fresh OR frozen corn
1 small sweet red pepper, julienned
1/4 cup water
1 tbs butter OR margarine
1 tsp minced fresh dill OR 1/4 tsp dried dill
1/8 tsp salt, optional
1/8 tsp pepper

place peas, corn, red pepper & water in a saucepan; cover & cook over high heat for 2-4 minutes or until veggies are crisp-tender. drain. add butter, dill, salt if desired, & pepper; toss to coat.

8 servings

CHOCOLATE PEANUT BUTTER PIE

1 (6 oz) graham cracker crust
1 (14 oz) can creamy chocolate sweetened condensed milk
1/4 cup creamy peanut butter
1 (8 oz) container cool whip, thawed

in a lg bowl, combine sweetened condensed milk & peanut butter. mix well. fold in cool whip. spoon into pie crust. garnish as desired. freeze leftovers.

10-MINUTE BRUSCHETTA

1 (14 5 oz) diced tomatoes, drained
2 tbs chopped fresh basil leaves
1 tbs extra-virgin olive oil
1 clove garlic, finely chopped
16 (1/2" thick) slices baguette (about 6 oz), toasted

in a medium bowl, stir together tomatoes, basil, olive oil & garlic.

spoon mixture onto toasted bread  slices. serve immediately.

makes 16 appetizers

LAYERED TOFFEE CAKE

2 cups whipping cream
1/2 cup caramel OR buttetscotch ice cream topping
1/2 tsp vanilla
1 (16 oz) prepared angel food cake
9 (1.4 oz) heath bars, chopped

in a bowl, beat cream just until it begins to thicken. gradually add the ice cream topping & vanilla, beating until soft peaks form. cut cake horizontally into three layers. place the bottom layer on a serving plate; spread with 1 cup cream mixture & sprinkle with 1/2 cup chopped candy. repeat. place top layer on cake; frost top & sides with the remaining cream mixture & sprinkle with remaining chopped candy. store in the refrigerator.

12-14 servings

FIESTA SPREAD

1 (8 oz) pkg cream cheese
1/4 cup salsa
1/4 cup apricot preserves
1/4 cup sliced olives
1 tbs chopped fresh cilantro, if desired
assorted crackers, if desired

place block of cream cheese on serving plate with shallow rim.

mix salsa & preserves; spread over cream cheese. sprinkle with olives & cilantro. serve with crackers.

8 servings

SEVEN-LAYER BEAN DIP

1 (16 oz) can refried beans
1 (1.25 oz) taco seasoning mix
1 (8 oz) pkg cream cheese, softened
1 (4.5 oz) can green chiles
1 cup salsa
2 cups shredded lettuce
2 cups shredded cheddar OR mexican cheese (8 oz)
1 (2.25 oz) can sliced ripe olives (1/2 cup)
1 medium tomato, diced (3/4 cup)
tortilla chips, if desired

in a medium bowl, stir together refried beans & taco seasoning mix. spread mixture on a large platter.

in another medium bowl, stir together cream cheese & chiles. carefully spread over bean mixture.

top with salsa lettuce, cheese, olives, & tomato. refrigerate until serving time. serve with tortilla chips.

16 (1/2 cup) servings

LAYERED BANANA PUDDING

1/3 cup flour
2/3 cup packed brown sugar
2 cups milk
2 egg yolks, beaten
2 tbs butter OR margarine
1 tsp vanilla
1 cup heavy cream, whipped
4-6 firm bananas, sliced
chopped walnuts, optional

in a medium saucepan, combine the flour & brown sugar; stir in milk. cook & stir over medium heat until thickened & bubbly; cook & stir 1 minute more. remove from heat. gradually stir about 1 cup of the hot mixture into the egg yolks (this is called tempering). return all to the saucepan. bring to a gentle boil; cook & stir for 2 minutes. remove from heat; stir in butter & vanilla. cool to room temp, stirring occasionally. fold in the whipped cream. layer 1/3 of the pudding in a 2-qt glass bowl; top with 1/2 of the bananas. repeat layers. top with remaining pudding. sprinkle with nuts, if desired. cover & chill at least 1 hour before serving.

8 servings

APRICOT HAM ROLLS

1 2/3 cup apricot nectar, divided
1 tbs dijon mustard
1/2 tsp salt
1 cup uncooked minute rice
2 tbs minced fresh parsley
8 thin slices ham lunchmeat
2 tbs maple syrup

in a saucepan over medium heat, combine 1 1/3 cups apricot nectar, mustard & salt. bring to a boil. stir in rice. remove from heat; cover & let stand 6-8 minutes or until the liquid is absorbed. add parsley & fluff with fork. 

place about 1/4 cup rice mixture on each slice of ham. overlap two opposite corners of ham over rice mixture; secure with a toothpick.

in a large skillet over medium-high heat, combine syrup & remaining nectar; bring to a boil. add ham rolls; reduce heat. cover & simmer about 5 minutes, or until heated through, basting occasionally with sauce. remove toothpicks before serving.

4 servings

YOU WANT ME TO EAT WHAT?!?

Today is National Oyster Day. Even though "If ya' don't got nothin' nice to say, don't say nothin' at all" has been drilled into my head, I have something to say about oysters, and it ain't nothin' nice! They are stinky, they are slimy, they are rubbery, they are gross, and they are UH-GLEE! To simplify it, they are just plain EWWW!!! Out of the gazillions of recipes I have, not one of them has oysters listed in the ingredients! I made them once, in college, and that was because I had no choice! I gagged the whole time I was preparing them and I refused to eat them.

Two days after my 50th birthday, I had dinner with a "friend" (we'll call him "J") at a nice restaurant that had some "frou-frou" items on the menu. "J" was perusing the menu and asked if I would like an appetizer (I didn't). He said, "I believe I am going to have..." Yup. You guessed it. Oysters. Rockefeller, to be exact.

I felt my gag reflex kick in and I guess in trying to hide it (it was our first date after all!) my face got all screwy and discontorted cuz he looked at me, laughed, and said, "I take it you aren't fond of oysters." BUSTED!!! After I fessed up, he asked me if it would bother me if he ordered them. How sweet was that?!?

So "J" ordered Oysters Rockefeller. The stinky, gross, ugly things arrived at the table and they weren't all THAT ugly. In fact, they looked kinda' nice (but they were still stinky)! The server asked if we would like two plates. I shook my head no and vehemently said, "No thank you. I, guarantee you I will NOT be eating those!" (Both she and "J" got a chuckle out of that.)

So "J" dug in and very politely asked me, "Are you SURE you don't want to try these?" (Believe me, I was VERY sure!)

It happened at around the same time "J" was consuming Oyster Numero Tres. Some unknown force stuck a fork in my right hand, moved said right hand toward "them", stuck the fork into one of them, and then STUFFED "IT" INTO MY MOUTH!!! HORRORS!

But guess what? I didn't shudder. I didn't freak out. I didn't even gag! And I lived to tell you about it!

P.S. I even kinda liked it (but shhh! Don't tell anybody!).

HOT ITALIAN SANDWICHES

SAUCE:

1 (8 oz) can tomato sauce
1/4 tsp basil leaves
1/8-1/4 tsp crushed red pepper flakes
1/8 teaspoon garlic powder

SANDWICH:

1 lb ground italian sausage
1 med onion, thinly sliced
8 slices french bread, cut diagonally 3/4" thick
6 oz mozzarella cheese, sliced
2 tbs margarine OR butter, softened

in a small saucepan, combine sauce ingredients. bring to a boil. reduce heat; simmer 15 minutes, stirring occasionally. shape sausage into 4 large, thin oval patties. in a large skillet, fry over medium heat about 10 minutes, or until done, turning frequently. in same skillet, cook onion until tender. set aside. remove all grease & drippings from skillet.

to assemble sandwiches, top each of 4 slices of bread with 1/4 of the cheese slices, 1 sausage patty & 1/4 of the onion. cover with remaining slices of bread. spread margarine on outside of each sandwich.

place sandwiches in skillet over medium heat. grill sandwiches on both sides until bread begins to brown & sandwich is hot. serve each sandwich with about 1/4 cup sauce for dipping.

makes 4 sandwiches

NOEL SPRITZER

2 cups chilled dry white wine, non-alcoholic wine OR apple juice
1 cup chilled cranapple juice
1 cup chilled sparkling water
apple slices, if desired
fresh mint, if desired

mix wine, cranapple juice and sparkling water.

serve over ice. garnish with apple slices & mint.

6 (3/4 cup) servings

QUICK CRANBERRY PUNCH

1 (6 oz) can frozen pink lemonade concentrate, thawed
1 (32 oz) bottle cranberry juice cocktail, chilled
2 (12 oz) cans ginger ale, chilled

make lemonade as directed on can in a large pitcher.

stir in cranberry juice cocktail and enough ice to chill. just before serving, stir in ginger ale.

12 (3/4 cup) servings

COCKTAIL MEATBALLS

1 lb ground beef
1/2 cup bread crumbs
1/3 cup finely chopped onion
1/4 cup milk
1 tbs chopped fresh parsley
1 tsp salt
1/2 tsp worcestershire sauce
dash pepper
1 egg
1 (12 oz) bottle chili sauce
1 (10 oz) jar grape jelly

heat oven to 400°. mix together all ingredients except chili sauce and jelly. shape into 1" meatballs. place in a 13"x9"x2" baking dish.

bake, uncovered, about 20 minutes, or until no longer pink in middle.

heat chili sauce & jelly in a dutch oven over medium heat, stirring constantly, until jelly is melted. stir in meatballs until coated. simmer, uncovered, 30 minutes. serve hot with toothpicks, or over rice. 

makes approx 36 meatballs

CHICKEN ROSEMARY

4 boneless, skinless chicken breast halves
2-3 tbs dijon mustard
1/2 tsp garlic powder
2 tbs minced fresh rosemary OR 2 tsp dried rosemary, crushed
black pepper, to taste
1/2 cup grated parmesan cheese

place chicken in a greased 11"x7"x2" baking dish. combine mustard & garlic powder; spread over the chicken. sprinkle with rosemary & pepper. top with cheese. bake, uncovered, at 350° for 45 minutes or until juices run clear.

4 servings

SLOW COOKER SPICED CRANBERRY-APPLE CIDER

1/3 cup packed brown sugar
2 tsp whole allspice
4 (3") sticks cinnamon
1 (48 oz) bottle apple cider (6 cups)
1 (48 oz) bottle cranberry juice cocktail (6 cups)

in a 4-5 qt slow cooker, mix all ingredients.

cover; cook on LOW 4-6 hours. before serving, remove allspice & cinnamon.

24 (1/2 cup) servings

CRANTINIS

1 cup cranberry juice cocktail
1/2 cup citrus vodka OR plain vodka
1/4 cup triple sec OR orange juice
1 tsp fresh lime juice
fresh cranberries, if desired
lime slices, if desired

fill martini shaker or 3-cup covered container half full with ice. add all ingredients except cranberries a lime slices; cover & shake.

pour into martini or tall stemmed glasses, straining the ice. garnish glasses with fresh cranberries and lime slices on toothpicks.

4 servings

CREAMY POTATO SOUP

7 med potatoes, peeled & cubed
2 ribs celery, diced
1 med onion, chopped
1 qt water
4 tsp chicken bouillion granules
1/4 cup butter
1/4 cup flour
2 tsp salt
1/2 tsp pepper
1 qt milk
sour cream & shredded cheddar cheese, optional

in a dutch oven or soup kettle, combine potatoes, celery, onion, water & bouillion; bring to a boil. reduce heat; cover & simmer 20-25 minutes or until potatoes are tender. cool slightly. place half of the potato mixture in a blender; cover and puree. repeat with remaining potato mixture; set aside.

in the same pot, melt butter. stir in flour, salt & pepper until smooth. gradually add milk. bring to a boil. boil & stir for 2 minutes. return potato puree to pot and heat through. garnish individual servings with sour cream & cheese, if desired.

PEAR CRUMB PIE

CRUST:

1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
2-3 tbs cold water

FILLING:

1/2 cup packed brown sugar
2 tbs cornstarch
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp salt
dash nutmeg
6 cups thinly sliced peeled pears
1 tbs freshly squeezed lemon juice

TOPPING:

2/3 cup flour
1/3 cup packed brown sugar
1/3 cup cold butter OR margarine

in a bowl, combine flour & salt; cut in shortening until crumbly. sprinkle with water; toss until mixture is moistened enough to shape into a ball. on a floured surface, roll out pastry to fit a 9" pie pan. flute edges.

combine filling ingredients; spoon into crust. bake at 400° for 25 minutes.

for topping, combine flour & brown sugar; cut in butter until crumbly. sprinkle over filling. bake 40 minutes longer. cover edges with foil during the last 15 minutes of baking to preveng overbrowning, if necessary.

6-8 servings

POTLUCK CHICKEN CASSEROLE

8 cups cubed cooked chicken
2 cans cream of chicken soup
1 cup (8 oz) sour cream
1 cup butter-flavored cracker crumbs (about 25 crackers)
2 tbs butter OR margarine, melted
1 tsp celery seed
fresh parsley & sweet red pepper rings, optional

combine chicken, soup & sour cream; spread into a greased 13"x9"x2" baking dish. combine cracker crumbs, butter & celery seed; sprinkle over chicken mixture. bake, uncovered, at 350° for 30-35 minutes or until bubbly. garnish with parsley & red pepper rings if desired.

10-12 servings

EASY SLOW COOKER FRENCH DIP

4 lbs rump roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed french onion soup
1 (12 oz) can OR bottle beer
6 french rolls
2 tbs butter

trim excess fat from the rump roast and place in a slow cooker. add the beef broth, onion soup and beer. cook on LOW for 7 hours.

preheat oven to 350°.

split french rolls and spread with butter. bake 10 minutes or until heated through.

slice the meat on the diagonal and place on the rolls. serve the "jus" for dipping

9 servings

NINE LAYER DIP

2 strips lean bacon
1 (16 oz) can refried beans (plain)
1/2 cup sour cream
1/2 tsp taco seasoning
3/4 cup shredded cheddar cheese
3/4 cup guacamole (frozen or prepared)
1/3 cup diced tomatoes
1 tbs cilantro, chopped finely
2 tbs sliced black olives
2 tbs finely sliced green onions

fry bacon until done. add refried beans; cook slowly and stir frequently, about 15 minutes. remove from heat. mix taco seasoning with sour cream and set aside.

to "build" 9 layers, place ingredients in this order:

place refried beans on serving platter. spread out to 1"-1 1/2" thick
1/2 cup shredded cheese
1/2 cup prepared sour cream
3/4 cup guacamole
diced tomatoes
diced cilantro
black olives
sliced green onion
1/4 cup cheese for garnish

serve with crisp corn chips.

12 servings