CHICKEN NOODLE SOUP

1 med green pepoer, chopped
1/2 med carrot, diced
1/2 med onion, chopped fine
1/2 cup chopped celery
2 cloves garlic, chopped
3 tbs butter
2 qts chicken broth
1/8 tsp hot sauce
1/2 tsp worcestershire sauce
salt & pepper to taste
1 cup raw egg noodles
2 tbs chopped pimiento
1 cup diced cooked chicken OR 1 whole chicken

in a lg saucepan, saute the green pepper, carrot, onion, celery & garlic in melted butter or margarine until tender. add the chicken broth & seasonings; simmer for 10 minutes. cook the noodles in boiling salted water till tender; drain & add to the chicken broth. add pimiento & chicken: simmer for 10 minutes longer.

8-10 servings

HALF-DAY RATATOUILLE

2 tbs olive oil
1 small eggplant, cut into 1/2" dice
1 small yellow onion, diced
1 small red bell pepper, seeded & cored & cut into 1/2" dice
2 cloves garlic, minced
2 small zucchinis, cut into 1/2" thick rounds
1 (28 oz) can diced tomatoes, with their juice
1 tsp dried thyme
salt & freshly ground black pepper
3 tbs pesto, homemade OR store-bought

heat 1 tbs of the oil in a lg skillet over medium heat. add the eggplant & cook, stirring, until softened, about 5 minutes. using a slotted spoon, transfer the eggplant to a 3 1/2-4 qt slow cooker.

add the remaining 1 tbs oil to the same skillet over medium heat. add the onion, cover, & cook until softened, about 5 minutes. add the onion to the slow cooker along with the bell pepper, garlic, zucchini, tomatoes & their juice, & thyme. season with salt & pepper. cover & cook on LOW for 4 hours, until the vegetables are tender.

just before serving, stir in the pesto.

serves 4-6

MEXICAN CHICKEN

1 can cream of chicken soup
1 can cheddar cheese
1 can cream of mushroom soup
1 (10 oz) can tomatoes*
1 whole chicken, cooked, boned & chopped OR 4 cups leftover cooked chicken
1 (11 1/ oz) pkg flour tortillas
2 cups shredded cheddar*

preheat oven to 350°. spray a 13"x9" pan with pam.

in a lg bowl, stir together the three soups & the tomatoes. stir in the chicken.

layer the tortillas & the chicken mixture in the pan, beginning & ending with tortillas. sprinkle the cheese over the casserole & bake for 30 minutes.

8 servings

*FOR A LITTLE "KICK", TOMATOES WITH CHILIES CAN BE USED. YOU CAN ALSO SUBSTITUTE MEXICAN CHEESE FOR THE CHEDDAR.

DIPPED GINGERSNAPS

2 cups sugar
1/2 cup oil
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
1 tbs ginger
2 tsp cinnamon
1 tsp salt
additional sugar
2 (12 oz) pkgs vanilla baking chips
1/4 cup shortening

in a mixing bowl, combine sugar & oil; mix well. add eggs, one at a time, beating well after each addition. stir in molasses. combine dry ingredients; gradually add to creamed mixture & mix well. shape into 3/4" balls & roll in sugar. place 2" apart on ungreased baking sheets. bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. remove to wire racks to cool.

melt chips with shotening in a small saucepan over low heat. dip the cookies halfway; shake off excess. place on waxpaper-lined baking sheets to harden.

14 1/2 dozen

CARROT BREAD

1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 eggs
3/4 cup pureed drained canned carrots*
3/4 cup dried currants
1/4 cup chopped candied (crystallized) ginger (optional)

preheat the oven to 350°. spray or grease an 8 1/2" x 4 1/2" loaf pan.

sift together the flour, baking powder, baking soda, cinnamon, ground ginger, & salt into a medium bowl. set aside.

in a lg bowl, using an electric mixer, cream the butter & sugar until light, about 2 minutes. beat in the eggs one at a time. mix in the pureed carrots. blend in the flour mixture, then stir in the currants & candied ginger, if using.

spoon the batter into the prepared pan. bake in the center of the oven for about 35 minutes, or until a cake tester inserted into the center comes out clean.

let cool in the pan for about 5 minutes, then invert the bread onto a wire rack & turn right side up to cool completely.

makes one loaf

*I PREFER TO USE BABY FOOD PUREED CARROTS

WILD MUSHROOM STUFFING

1/4 cup dried porcini mushrooms
1 cup boiling water
2 tbs olive oil
1 med yellow onion, chopped
1 rib celery, chopped
4 oz cremini mushrooms, coarsely chopped
4 oz oyster mushrooms, coarsely chopped
1 tsp dried thyme
1 tsp ground sage
8 cups 1/2" bread cubes
2 tbs minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock, as needed

soak the dried porcini in the boiling water for 30 minutes. drain, reserving 1/2 cup of the soaking liquid. rinse the mushrooms, then chop them.

heat the oil in a lg skillet over medium heat. add the onion & celery, cover, & cook until softened, about 5 minutes. add all the mushrooms, the thyme, & sage, stirring to coat.

transfer the cooked vegetables to a 4 qt slow cooker & add the bread cubes, parsley, salt, & pepper. stir in the reserved mushroom liquid & just enough stock to moisten, then smooth the top, cover, & cook on LOW for 3-4 hours. serve hot.

serves 8

PUMPKIN BARS

CRUST

2 cups flour
1/2 cup 10x sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

PUMPKIN FILLING

3 eggs
1 (15 oz) can solid pack pumpkin
1/2 tsp cinnamon
1/2 cup ricotta cheese
1/2 cup sugar
1/2 cup dark brown sugar
2 tbs flour
1/2 tsp baking powder
1/2 cup ground almonds

preheat oven to 350°.

prepare the crust in a food processor, combine the flour, sugar, & butter & process to make a crumbly dough. press the mixture evenly into the bottom of a 9"x13" baking pan.

bake the crust in the center of the oven for 15-20 minutes. it should just begin to color.

while the crust is baking, prepare the filling. combine the eggs, pumpkin, cinnamon, cheese, sugars, flour & baking powder in the food processor & process until smooth. or blend the ingredients using an electric mixer.

pour the pumpkin mixture evenly over the hot baked crust. sprinkle the almonds on top. continue baking for 25 minutes, or until a cake tester or toothpick inserted in the center comes out clean. let cool completely.

using a small sharp knife, cut into bars.

makes 20 bars

COCONUT CAKE SUPREME

1 box yellow cake mix
2 cups (16 oz) sour cream
2 cups sugar
1 1/2 cups flaked coconut
1 (8 oz) carton cool whip, thawed

prepare & bake cake according to pkg directions in two 9" round cake pans. cool in pans for 10 minutes before removing to wire rack to cool completely.

for filling, combine sour cream & sugar; mix well. stir in coconut. (filling will be soft). fill & frost.

FOR YOUR HEALTH

Decaf coffee contains a toxic solvent that can affect the thyroid gland.

WILD MUSHROOM STUFFING

1/4 cup dried porcini mushrooms
1 cup boiling water
2 tbs olive oil
1 med yellow onion, chopped
1 rib celery, chopped
4 oz cremini mushrooms, coarsely chopped
4 oz oyster mushrooms, coarsely chopped
1 tsp dried thyme
1 tsp ground sage
8 cups 1/2" bread cubes
2 tbs minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock, as needed

soak the dried porcini in the boiling water for 30 minutes. drain, reserving 1/2 cup of the soaking liquid. rinse the mushrooms, then chop them.

heat the oil in a lg skillet over medium heat. add the onion & celery, cover, & cook until softened, about 5 minutes. add all the mushrooms, the thyme, & sage, stirring to coat.

transfer the cooked vegetables to a 4 qt slow cooker & add the bread cubes, parsley, salt, & pepper. stir in the reserved mushroom soaking liquid & just enough stock to moisten, then smooth the top, cover & cook on LOW for 3-4 hours. serve hot.

serves 8

WHOOPIE PIES WITH MARSHMALLOW FILLING

CHOCOLATE COOKIE DOUGH

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 cup milk
2 cups flour

MARSHMALLOW FILLING

1 cup (2 sticks) unsalted butter, at room temperature
3 cups 10x sugar
3 cups marshmallow fluff OR other marshmallow creme
1 tbs vanilla extract

preheat the oven to 375°. lightly spray or grease 2 cookie sheets.

in a lg bowl, with an electric mixer, beat the butter, sugar, baking soda, & baking powder until light, about 2-3 minutes. mix in the egg, vanilla, & cocoa. slowly beat in the milk alternately with the flour, beating until smooth.

drop the dough by tablespoonful onto the prepared cookie sheets, spacing the cookies 2" apart.

bake in the center of the oven for 7-8 minutes, or until the cookies spring back slightly when gently pressed. cool on the cookie sheets for 2 minutes, then remove to wire racks to cool completely.

make the filling. combine the butter, sugar, marshmallow cream, & vanilla in a food processor & process until smooth. or combine the ingredients in a mixing bowl & beat with a wooden spoon until smooth.

to assemble the whoopie pies, spread about 2-3 tbs filling onto the flat bottom of one cookie. place a second cookie on top. repeat with the remaining cookies.

makes 24 (3") pies

GRILLED TURKEY TENDERLOIN

1/4 cup soy sauce
1/4 cup oil
1/4 cup apple juice
2 tbs lemon juice
2 tbs dried minced onion
1 tsp vanilla
1/4 tsp ground ginger
dash garlic powder
dash pepper
2 turkey breast tenderloins (1/2 lb each)

in a lg resealable plastic bag or shallow glass dish, combine the soy sauce, oil, apple juice, lemon juice, onion, vanilla, ginger, garlic powder & pepper. add turkey; seal or cover & refrigerate for at least 2 hours. discard marinade. grill turkey, covered, over medium coals for 8-10 minutes per side or until juices run clear.

FARMHOUSE FRICASSEE

2 tbs olive oil
4 shallots, quartered
1/2 cup dry white wine
12 oz seitan OR tempeh, cut into 1/2" thick slices
8 oz baby carrots, halved lengthwise
8 oz small red potatoes, halved
8 oz green beans, ends trimmed & cut into 1" pieces
1 (14.5 oz) can diced tomatoes, drained
1 1/2 cups vegetable stock
salt & freshly ground pepper
1 tbs minced fresh tarragon OR parsley leaves

heat 1 tbs of the oil in a lg skillet over medium heat. add the shallots, cover, & cook until softened, about 5 minutes. add the wine & cook for 1 minute to reduce slightly. transfer the shallot mixture to a 4-6 qt slow cooker.

heat the remaining 1 tbs oil in the same skillet over medium heat. add the seitan or tempeh & cook until browned on both sides, about 10 minutes, then add to the slow cooker along with the carrots, potatoes, green beans, tomatoes, & stock; season with salt & pepper. stir to combine, cover, & cook on LOW for 8 hours.

just before serving, stir in the tarragon.

4 servings

GENERAL COOKING TIPS

SALTED BUTTER VS UNSALTED BUTTER - Butter is available both with & without salt. The salt is added for extra flavor & to help preserve it so it has a longer shelf life. The problem is that sometimes the salt in butter can be more than a recipe needs. Choosing unsalted butter gives you more control over how much salt your dish contains. If you only have salted butter, the best thing to do is omit approxmately 1/4 tsp salt per 1/2 cup (one stick) of butter used in the recipe.

FOOD FACTS

The vintage date on a bottle of wine indicates the year the grapes were picked, not the year of bottling.

FOOD FACTS

In 1996, 7-Eleven coined the term "brain freeze". The word was developed to explain the feeling people get when drinking a Slurpee.

FOR YOUR HEALTH

The risks of flouride far outweigh any benefit. It often contains high levels of cancer-causing toxins like arsenic.

FOR YOUR HEALTH

Vegetables rich in color generally indicate that they are higher in vital nutrients than their pale counterparts.

TUNA BURGERS

1 (6 oz) can tuna, drained & flaked
1 egg
1/2 cup italian-seasoned bread crumbs
1/3 cup finely chopped onion
1/4 cup chopped celery
1/4 cup chopped sweet red pepper
1/4 cup mayo
2 tbs chili sauce
1/2 tsp dill weed
1/4 tsp salt
1/8 tsp pepper
dash hot pepper sauce
dash worcestershire sauce

in a bowl, combine all ingredients; mix well. shape into four patties (mixture will be soft). coat a nonstick skillet with pam. fry patties for 3-4 minutes on each side or until cooked through. serve on buns.

4 servings

CINNAMON-SUGAR PECANS

1 egg white
2 cups pecan halves
1/2 cup sugar
1 tsp ground cinnamon

preheat the oven to 250°. spray or lightly grease a cookie sheet.

in a small bowl, whisk the egg white until foamy.

in a lg bowl, toss the pecans with the egg white, sugar & cinnamon. spread the nuts in a single layer on the cookie sheet.

bake the pecans in the center of the oven for 15 minutes. stir. bake for another 30 minutes, stirring once, or until the nuts & their coating are dry & crisp.

spread the pecans in a single layer on a platter to cool.

makes 2 cups

MAPLE BAKED BEANS

1 tbs olive oil
1 med yellow onion, chopped
2 (15.5 oz) cans navy beans OR great northern beans, drained & rinsed
1/2 cup pure maple syrup
1 tsp dry mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup tomato paste mixed with 1 1/4 cups hot water

heat the oil in a lg skillet over medium heat. add the onion, cover, & cook until softened, about 5 minutes.

transfer the onion to a 3 1/2-4 qt slow cooker. add the beans, maple syrup, mustard, salt & pepper. pour in the tomato paste mixture, cover, & cook on LOW for 6-8 hours.

4 servings

ROOSTER'S PIE

1 1/2-2 lbs ground beef
4 golden potatoes
1 white onion
2 lg carrots
1 can whole kernel corn, drained
2 (8 oz) cans tomato sauce
1 can green beans, drained
1 cup of your favorite shredded cheese
salt, to taste
pepper, to taste
1 tbs olive oil

brown ground beef & drain. stir in tomato sauce. season with salt & pepper to taste. peel & dice carrots & onion into & saute in a separate pan with just a bit of olive oil. add to ground beef mixture. while this is simmering, cut & boil potatoes. next, make mashed potatoes as you normally would & set aside. lastly, add corn & green beans to ground beef mixture, stirring until all is evenly mixed & warmed. put into a large baking dish & top with the mashed potatoes. sprinkle cheese on top. bake at 400° for approximately 10-15 minutes.

16 servings

ORANGE WHIP

1 envelope unflavored gelatin
1/3 cup sugar
1/8 tsp salt
1 3/4 cups hot orange juice (150°)
3/4 cup cool whip

in a mixing bowl, combine gelatin, sugar & salt. add orange juice & stir until gelatin dissolves. chill until slightly thickened, about 1 1/2 hours. beat on low speed until light & fluffy. spoon into dessert dishes; chill until firm. top with a dollop of cool whip.

6 servings

ARTICHOKE DIP

fresh parmesan cheese
1 pkg cream cheese
2 cloves garlic, chopped
1 jar marinated artichokes, drained
1/2 cup mayonnaise
paprika for color

blend all the ingredients in a bowl. let set overnight if you can. warm in the oven & serve with crackers.

CRUMB CRUST

1 1/3 cups cookie crumbs
1/4 cup sugar
5 tbs unsalted butter OR margarine, melted & cooled

in a medium bowl, combine the crumbs, sugar, & melted butter & mix well. press the crumb mixture firmly over the bottom & up the sides of an 8" or 9" foil pie pan.

the cookie crust can be chilled or baked. to chill the crust, set it in the regrigerator for at least 20 minutes, until firm. to bake it, preheat the oven to 350°. bake in the center of the oven for 7-8 minutes. let the crust cool completely before filling.

makes one 8" or 9" crust

FREE-FORM PEACH PIE

CRUST

1 1/2 cups flour
2 tbs sugar
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into pieces & chilled
2 tbs shortening, chilled
4-6 tbs ice water

PEACH FILLING

4 cups peeled, pitted, & sliced peaches (about 1 1/4 lbs)
1/2 cup sugar
1/2 tsp ground cinnamon
2 tbs flour

GLAZE

1 egg, beaten
1/4 cup sugar

prepare the crust. in a medium bowl, stir together the flour, sugar, & salt. using a pastry blender, 2 knives, or a fork, cut in the butter & shortening to make a crumbly dough. sprinkle the water a tablespoon at a time over the mixture & stir with a fork until a smooth dough forms.

OR, to make the dough in a food processor, combine the flour, sugar, & salt & pulse to mix. add the butter & shortening & process to make a crumbly dough, about 10-15 seconds. with the machine running, add the ice water a tablespoon at a time through the feed tube & process until the dough forms a ball.

shape the dough into a disk, wrap in plastic wrap, & refrigerate for at least 30 minutes.

preheat the oven to 400°.

on a lightly floured board, roll out the dough to a rough circle 12 1/2"-13 1/2" in diameter. fold the dough in half & then into quarters, for easy handling, & place on a nonstick baking sheet. unfold the dough.

prepare the filling. in a large bowl, toss the peaches with the sugar, cinnamon, & flour. arrange the peaches in the center of the crust, leaving a 2" border. fold the edges of the crust in toward the center, pleating the dough where necessary. brush the border with the beaten & sprinkle with the sugar.

bake in the center of the oven for 40-45 minutes, until the crust is a golden brown & the peaches are tender. cool on the baking sheet.

loosen the pie gently with a spatula, & carefully move it to a plate.

makes one 9" pie

NOTE: YOU CAN ALSO USE PLUMS, APPLES, OR NECTARINES.

FROSTED ORANGE PIE

3/4 cup sugar
1/2 cup flour
1/4 tsp salt
1 1/4 cups water
2 egg yolks, lightly beaten
2-3 tbs grated orange peel
1/2 tsp grated lemon peel
1/2 cup orange juice
2 tbs lemon juice
1 (9") pastry shell, baked

FROSTING

1/2 cup sugar
2 egg whites
2 tbs water
1/8 tsp cream of tartar
1/8 tsp salt
1/2 cup flaked coconut, toasted, optional

in a saucepan, combine sugar, flour & salt; gradually add water. cook & stir over medium-high for 2-3 minutes or until thickened & bubbly. remove from heat. gradually stir 1/2 cup into egg yolks (this is called "tempering"); return all to pan. bring to a gentle boil; cook & stir for 2 minutes. remove from heat; stir in orange & lemn peels. gently stir in juices. pour into pastry shell. cool on a wire rack for 1 hour. chill for at least 3 hours.

in a heavy saucepan or double boiler, combine sugar, egg whites, water, cream of tartar & salt. with a portable mixer, beat on low speed for 1 minute. continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. with a stand mixer, beat on high until frosting forms stiff peaks, about 7 minutes. spread over chilled pie. just before serving, sprinkle with coconut. store in refrigerator.

6-8 servings

SWEET AND SPICY LENTIL CHILI

1 tbs olive oil
1 lg sweet yellow onion, chopped
1 small red bell pepper, seeded & chopped
2 cloves garlic, minced
2 tbs chili powder, or to taste
1 1/2 cups dried brown lentils, picked over & rinsed
1 (28 oz) can crushed tomatoes
1/3 cup dark unsulfured molasses
1/2 tsp ground allspice
cayenne pepper, to taste
salt & freshly ground black pepper
2 cups water
1 cup apple juice

heat the oil in a lg skillet over medium heat. add the onion, bell pepper, & garlic, cover, & cook until softened, about 5 minutes. stir in the chili powder & cook about 30 seconds longer.

transfer the mixture to a 4-qt slow cooker. add the lentils, tomatoes, molasses, & allspice & season with cayenne, salt, & black pepper. stir in the water & apple juice, cover, & cook on LOW for 8 hours. add more water if the chili gets too thick. 

4-6 servings

HONEY ORANGE LEMONADE

5 oranges
2 lemons
1/4 cup honey
5 cups water, room temperature

juice lemons & oranges (you want the combined juices to equal 1 cup). whisk honey into water until fully dissolved. add fruit juice & continue to whisk. pour over ice & drink or refrigerate for 2-4 hours.

6 servings

FOR YOUR HEALTH

Coffee is linked to ovarian, bladder & kidney cancer, doubling the risk of bladder cancer.

FOR YOUR HEALTH

Soft drinks (AKA soda, pop) contain phosphoric acid that can interfere with your body's ability to use calcium leading to the softening of your bones.

MIXED HERB DIP

1 cup mayonnaise
1/2 cup sour cream
1 tbs snipped chives
1 tbs snipped parsley
1 1/2 tsp lemon juice
1 1/2 tsp snipped marjoram
1 1/2 tsp snipped oregano
1/2 tsp crushed rosemary
1/2 tsp curry powder

in a small bowl, combine all the ingredients. cover & chill. serve as a dip for veggies.

SOUTHERN COCONUT CAKE

CAKE BATTER

3 cups cake flour
1 tsp baking powder
1/4 tsp salt
6 egg whites
2 cups sugar
1/2 tsp cream of tartar
1 cup shortening
1 cup buttermilk
2 tsp vanilla extract (preferably clear)

FLUFFY COCONUT FROSTING

2 egg whites
2 tbs light corn syrup
2 cups sugar
1/3 cup water
2 tsp vanilla extract (preferably clear)
3 cups sweetened grated coconut, or as desired

preheat the oven to 350°. spray or grease & lightly flour three 8" round cake pans.

sift together the flour, baking powder, & salt. set aside.

in a lg bowl, with an electric mixer, beat the egg whites until thickened. sprinkle with 1/2 cup of the sugar & the cream of tartar & continue beating until the egg whites hold stiff, glossy peaks. set aside.

in another lg bowl, using the mixer, cream the shortening & the remaining 1 1/2 cups sugar until light, about 2 minutes. beat in the dry ingredients alternately with the buttermilk. beat in the vanilla. fold in the beaten egg whites.

pour the batter into the prepared pans. bake in the center of the oven for 30-35 minutes, or until a cake tester or toothpick inserted into the center comes out clean. cool for 5 minutes in the pans, then invert onto wire racks to cool completely.

for the frosting: in a lg bowl, using the mixer, beat the egg whites until they hold stiff, glossy peaks. set aside.

combine the corn syrup, sugar, & water in a small saucepan. bring the mixture to a boil, then reduce the heat to medium & cook until the syrup reaches 238° on a candy thermometer, about 8 minutes. watch carefully toward the end of cooking time. when the syrup reaches 238°, pour it in a slow, steady stream into the beaten egg whites, beating constantly. beat until the frosting is cooled & fluffy, a few minutes. blend in vanilla.

set one cake layer on a plastic plate or cardboard round. spread the top with frosting. repeat with a second layer. set the third layer on top. spread the frosting generously over the top & sides of the cake. sprinkle the coconut over the frosting, gently patting it onto the sides of the cake so it adheres.

VANILLA SYRUP

1 cup sugar
1 cup water
1 vanilla bean, split & scraped
1 tsp vanilla extract

pour water into saucepan. add sugar & vanilla beans. throw the pod in too! let it simmer a good 5 minutes, then add vanilla extract. pour through cheesecloth. store in fridge.

FRIENDSHIP CASSEROLE

2 lbs ground beef
1 (48 oz) jar spaghetti sauce
2 tbs sugar
1 (16 oz) pkg medium egg noodles
1/2 cup margarine OR butter
1/2 tsp onion salt (or onion powder)
1/2 tsp garlic salt (or garlic powder)
1/2 cup grated parmesan cheese
1 (12 oz) pkg shredded mozzarella cheese

preheat oven to 350°. brown meat & drain fat. add spaghetti sauce & sugar to meat; simmer 20 minutes. cook noodle as directed (al dente); drain & toss with margarine, onion salt, garlic salt & parmesan cheese. spray two 9"x13" pans with pam. in both pans, layer half the sauce, all of the noodles, rest of the sauce; top with mozzarella cheese. cover with foil; bake 45 minutes.

NOTE: SINCE THIS RECIPE MAKES ENOUGH FOR TWO CASSEROLES, PLAN ONE FOR YOUR FAMILY & ONE FOR A FRIEND. THINK OF SOMEONE WHO MIGHT NEED A REMINDER THAT THEY HAVE FRIENDS WHO CARE ABOUT THEM - A NEW MOM IN YOUR NEIGHBORHOOD, A FAMILY WHO IS MOVING, SOMEONE WITH AN ILLNESS...

TACO FILLING

1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 (8 oz) can tomato sauce
1 tsp worcestershire sauce
1/8-1/4 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp salt

in a 2 qt casserole, break up ground beef. add onion, green pepper & garlic. cover. microwave at HIGH 10 minutes, stirring after 4 minutes. drain well. add tomato sauce, worcestershire sauce, cayenne pepper, chili powder & salt. cover. microwave at HIGH 8-10 minutes, stirring after 4 minutes.

DILL DIP

2/3 cup mayonnaise
2/3 cup sour cream
1 tsp seasoned salt
1/2 tsp worcestershire sauce
1 tbs parsley flakes
1 tbs onion flakes
1 tsp dill seed
1 tbs chives
dash of salt
few drops of tobasco salt

mix togther all the ingredients. refrigerate for 8 hours.

BLACK BEAN SOUP

1 tbs olive oil
1 med yellow onion, chopped
1 med carrot, chopped
1/2 small green pepper, seeded & minced
2 cloves garlic, minced
2 (15.5 oz) cans black beans, drained & rinsed
1 (14.5 oz) can diced tomatoes, left undrained
4 cups vegetable stock
2 bay leaves
1 tsp ground cumin
1 tsp dried thyme
1/4 tsp cayenne pepper
salt & freshly ground black pepper
2 tsp fresh lemon juice (optional)

heat the oil in a lg skillet over medium heat. add the onion, carrot, green pepper, & garlic. cover & cook until softened, about 5 minutes.

transfer the cooked vegetables to a 4-6 qt slow cooker, add the beans, tomatoes & their juice, stock, bay leaves, cumin, thyme, & cayenne, & season with salt & pepper. stir to combine. cover & cook on LOW for 8 hours.

remove & discard the bay leaves & taste to adjust the seasonings. just before serving, stir in the lemon juice, if using. to thicken, puree at least 2 cups or up to one half of the soup solids with an immersion blender used right in the cooker, or ladled into a regular blender or food processor & returned to the cooker. serve hot.

serves 4-6

PINEAPPLE UPSIDE DOWN CUPCAKES

FRUIT TOPPING

1 (20 oz) can pineapple chunks
2/3 cup packed light brown sugar
1/3 cup unsalted butter, melted

CUPCAKE BATTER

1 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
1/4 cup (1/2 stick) unsalted butter, at room tenperature
1/2 cup reserved pineapple juice OR milk
1 egg

preheat oven to 350°. spray or grease a nonstick muffin pan.

drain the pineapple chunks, reserving 1/2 cup juice for the batter, if desired. place the pineapple on a double layer of paper towels to drain completely.

in a small bowl, mix together the brown sugar & melted butter. divide evenly among the muffin pan cups. arrange the pineapple chunks decoratively on top of the sugar mixture. set aside.

in a lg bowl, combine the flour, sugar, & baking powder. with an electric mixer, mix in the butter & pineapple juice, beating for 2 minutes to make a smooth batter. beat in the egg.

spoon the batter over the fruit in the muffin pan, filling each cup 3/4 full. bake in the center of the oven for 30 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean.

cool the cupcakes in the pan for 5 minutes, then place a wire rack on top of the muffin pan & invert the cupcakes onto the rack so the pineapple is on top. let cool completely.

makes 12 cupcakes

BAKING

MAKE SURE YOUR YEAST IS FRESH - Yeast is a living organism, and in order for it to work, it needs to be alive when you use it. To test whether yeast is active, combine it with the amount of warm water asked for in the recipe. Then add a small amount of sugar (1/8 tsp is all that is needed). The sugar acts as food for the yeast, and if it's alive, it will begin to bubble within approximately 10 minutes. If there is no bubbling, then you know the yeast is no good.

PEPPERONI SAUCE

6 tbs extra-virgin olive oil
1 small onion, cut into small dice
5 medium cloves garlic, cut into very thin slices
1 lb pepperoni, cut into thin slices
1 tsp fennel seed, toasted
1 tsp crushed red pepper flakes
8-12 oz canned imported italian plum tomatoes, chopped, with their juices
1 1/2 cups low-sodium chicken broth
1 fresh bay leaf

toss the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. they will become fragrant & slightly darker in color.

heat the oil in a large, heavy-bottomed pot over medium heat, until the oil simmers.

add the onion & garlic; cook for 5-10 minutes, stirring often, until they are golden & fragrant.

stir in the pepperoni; cook for about 5 minutes, until fragrant & evenly coated, then add the toasted fennel seed & crushed red pepper flakes. cook for 1 minute, stirring.

add the tomatoes & their juices (to taste), the broth, & the bay leaf; stir to incorporate. once the mixture starts to bubble at the edges, cover & cook for about 45 minutes, stirring occasionally. the pepperoni slices will be soft, with a deeper color. remove from the heat.

working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). puree until smooth. the sauce is ready to use. or cool, cover & refrigerate or freeze.

makes 4 1/2-4 3/4 cups

ELEPHANT STEW

1 elephant
brown gravy
salt & pepper
2 rabbits (optional)

cut the elephant into bite-size pieces. cover with the gravy. cook over low heat for about 4 weeks. this will serve 4200 people. if more are expected, the 2 rabbit may added, but do this only if necessary, as most people do not like to find hare in their stew.

HAPPY HOME RECIPE

4 cups love
2 cups loyalty
4 qts faith
2 tbs tenderness
2 tbs kindness
2 tbs understanding
3 cups forgiveness
1 cup friendship
5 tbs hope
1 barrel laughter

take love & loyalty & mix them thoroughly with faith. blend the mixture with tenderness, kindness, understanding, & forgiveness. add friendship & hope. sprinkle abundantly with laughter. bake with sunshine & serve generous helpings daily.

REINDEER FOOD

20 oz white chocolate
4 cups crispix
4 cups cheerios
4 cups pretzels
1 pkg semisweet m&m's

melt white chocolate in a double boiler or microwave. pour over dry ingredients. toss well. add m&m's when chocolate has cooled slightly so when mixed they won't melt. spread on waxed paper to harden. break apart.

TRAIL MIX

1 cup pretzels
1 cup honey nut cheerios
1 cup cheese crackers
1 cup m&m's
1 cup peanuts
1 cup corn chex
1 cup wheat chex
1 little boy's or girl's hands

use one little boy's or girl's hands to mix all of the ingredients. sit back & enjoy.

HOT DOGS IN COCA COLA

1 lb hot dogs, cut into bite-size pieces OR mini franks
1 (16 oz) bottle coca cola

put bite-size hot dogs/franks into a heavy-bottomed pan & pour coke over. cook slowly, covered, until tender & glazed. serve with your favorite crazy mustard.

LIFE RECIPE

1 cup of good thoughts
1 cup of kind deeds
1 cup of consideration of others
2 cups of sacrfice for others
3 cups of forgiveness
3 cups of well beaten faults

mix all ingredient thoroughly. add tears of joy, sorrow & sympathy for others. flavor with a little bit of love. fold in 4 cups of prayer and faith. pour into daily life & bake well with the heat of human kindness. serve with a smile.

CHEESE TOAST

1 slice bread
1 slice cheese

put the cheese on the bread. place the bread in the oven on broil. MAKE SURE YOU HAVE AN ADULT HELPING YOU! WATCH CAREFULLY! when the bread is toasted & the cheese is nice & melty, take it out of the oven & eat it. DON'T BURN YOUR TONGUE!

CRACKER JACKS

2 sticks butter
2 cups brown sugar
1/2 cup karo syrup
pinch of salt
1/2 tsp baking soda
2 qts popped corn

mix butter, brown sugar, syrup, & salt. stir & boil 5 minutes. add baking soda. pour over two qts popped corn & bake 1 hour at 200°.

GOOD NEIGHBOR RECIPE

1 tongue, that does not slander
1 heart, generous & kind
2 ears, closed to gossip
1 mind, full of tolerance
1 dash of wit
1 sweet smile
2 eyes, overlooking other's faults
2 hands, extended to help others
1 dash of sunny disposition
1 dash of cheerfulness

blend together & form into one being; serve generous portions to everyone you meet.

JUST-THE-BEST BANANA RAISIN BREAD

1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
6 tbs (3/4 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 cup mashed ripe bananas (3-4 bananas)
1 cup dark raisins OR dried currants

preheat the oven to 350°. spray or grease a 9"x5" loaf pan.

sift together the flour, baking powder, baking soda, salt, & cinnamon into a medium bowl. set aside.

in a lg bowl, using an electric mixer, beat the butter for 1 minute. add the sugars & continue beating until light, about 2 minutes. add the egg & beat well. blend in the bananas. beat in the flour mixture, then stir in the raisins.

spoon the batter into the prepared pan. bake the bread in the center of the oven for 1 hour & 5 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

cool the bread in the pan for 5 minutes, then invert onto a wire rack & turn right side up to cool completely.

makes 1 (9"x5") loaf

BUTTERSCOTCH BARS

1/2 cup (1 stick) unsalted butter, cut into pieces
2 cups packed dark brown sugar
2 eggs, beaten
1 cup pecans OR walnuts, chopped
1 1/2 cups flour
1/2 tsp baking powder
1 1/4 tsp vanilla
1/2 cup finely chopped white chocolate (for drizzling)

prehear the oven to 325°. spray or grease a 9" square baking pan.

in a heavy medium saucepan, melt the butter with the sugar. remove from the heat & let cool slightly (don't let the mixture harden).

stir in the eggs, nuts, flour, baking powder, & vanilla.

pour the batter into the prepared pan. bake in the center of the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. cool completely.

heat the chocolate in a microwave-safe dish on HIGH for1 minute, then stir. if necessary, heat for an additional 15-30 seconds, and stir until melted. using a teaspoon, drizzle the melted chocolate over the bars. using a small sharp knife, cut into bars.

makes 20 bars

ICEBOX OATMEAL COOKIES

1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
3 cups old-fashioned OR quick-cooking (not instant) oats
1 cup packed light brown sugar
1 cup granulated sugar
1 cup shortening
2 eggs
1 tsp vanilla
1/2 cup white chocolate chips
1/2 cup dried cranberries

in a medium bowl, combine the flour, salt, baking soda, & oats. set aside.

in a lg bowl, with an electric mixer, cream the sugars & shortening until light, about 2 minutes. mix in the eggs & vanilla. mix in the dry ingredients. stir in the chips & cranberries. the dough will be stiff.

divide the dough in half, roll each half into a log about 1 1/2" in diameter, & wrap in aluminum foil or plastic wrap. refrigerate until firm, 2-4 hours, or overnight.

preheat the oven to 350°. lightly spray or grease 2 cookie sheets.

with a  small sharp knife, cut the dough into 1/4" slices. place the cookies 2" apart on the prepared cookie sheets.

bake in the center of the oven until the cookies are firm to the touch & golden on the bottom, about 12-15 minutes. cool the cookies for 2-3 minutes on the cookie sheets, then remove to wire racks to cool completely.

makes 36 (2 1/2"-3") cookies

FOOD FACTS

Explorer Robert Peary carried Quaker Oats to the North Pole, and explorer Admiral Richard Byrd carried Quaker Oats to the South Pole.

FOOD FACTS

Appoximately two gallons of water are used to brush your teeth.

(I'm struggling with this one.)

PASTA, RICE & POTATOES

UNTANGLE SPAGHETTI BEFORE SERVING - If you have allowed your spaghetti to cool for too long and it becomes tangled, toss it back into the hot water & stir with a large spoon. Then, drain & rinse the pasta in cold water immediately. You can add some olive oil if you'd like, but it isn't a necessity.

MUD HEN BARS

1/2 cup butter, room temperature
1 cup granulated sugar
3 eggs
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1 cup nuts, chopped
1/2 cup semisweet chocolate chips
1 cup mini marshmallows
1 cup brown sugar

preheat oven to 350°. beat together the granulated sugar & butter until creamy. beat in 1 whole egg & 2 egg yolks (put aside the whites for later). in a separate bowl, mix together the flour, salt & baking powder. add to the butter mixture & mix well. spread into a 9"x13" pan. sprinkle with marshmallows, nuts & chocolate chips.

beat egg whites until stiff peaks form. fold in the brown sugar. spread the meringue mixture over the marshmallows and chocolate chips. bake in a preheated 350° oven for about 30 minutes or until bars are a deep golden brown and the crust is cooked through.

you may have to cook them a bit longer than 30 minutes to get the bottom crust completely cooked through. cool in pan & cut. if the merengue starts to brown too quickly, cover lightly with a piece of foil sprayed with pam.

NOTE: You may want to bake the crust a bit BEFORE adding the marshmallows, chocolate chips & nuts.

SOPAPILLA CHEESECAKE

2 (8 oz) cans crescent rolls
2 (8 oz) pkgs cream cheese, softened
2 cups sugar, divided
2 tsp vanilla, divided
1/2 cup margarine OR butter
ground cinnamon

spray a 9"x13" pan with pam. use one can of crescent rolls to line the bottom of the pan; stretch the dough & pinch the holes closed to form a crust.

blend together the softened cream cheese, one cup of sugar & one teaspoon of vanilla. spread mixture evenly over the dough, but not too close to the edges. stretch the second can of crescent rolls over the cream cheese mixture to form top crust.

melt the butter & blend in one cup  sugar & one teaspoon vanilla; pour evenly over the crust.

sprinkle generously with cinnamon. bake at 350° for 30 minutes or until bubbly  & crust is slightly browned.

let cool & refrigerate before cutting into squares.

DOUBLE CHEESE CHICKEN FINGERS

1/3 cup bisquick
1/3 cup whole wheat seasoned bread crumbs
1/4 cup grated parmesan cheese
1/4 cup crushed cheese crackers
1/2 tsp garlic salt
1/2 tsp dried oregano
1/3 cup egg whites (from 3 eggs)
2 lbs chicken tenders
3 tbs butter OR margarine, melted

preheat oven to 450°. spray a cookie sheet with pam.

in a resealable plastic bag, mix bisquick, breadcrumbs, cheese, cheese crackers, garlic salt & oregano.

in a shallow dish, beat egg whites slightly. dip the chicken tenders in egg whites; place in the bag with the bisquick mixture. seal the bag & shake to coat.

placd chicken tenders on the cookie sheet; drizzle butter over chicken. bake 15 minutes.

4 servings (3 tenders each)

PAULA'S CHICKEN SALAD

1/2 cup mayonnaise
1 1/2 tsp lemon juice
1/4 tsp dry mustard
salt & pepper, to taste
2 cups halved grapes
2 1/2 cups cut-up cooked chicken
3/4 cup thinly sliced celery
1/2 cup chopped walnuts

in a medium bowl, stir together first four ingredients. add chicken, grapes, celery & walnuts. stir well. cover & refrigerate until ready to serve.

4 servings

Miss Paula cooks the chicken in chicken broth. She also sometimes adds curry powder or garlic powder, both to taste.

I am going to play around with the fruit & nut components to come up with different variations.

BROWNIE BURGER/DOG SAUCE

2 lbs ground beef
5 medium onions, finely chopped
4 tsp paprika
1 (8 oz) can tomato paste
5 cups water
1/2 tsp cumin
6 tbs chili powder

combine & simmer 3-4 hours. skim the fat if you want...or not. use as a sauce for cooked burgers and/or hot dogs.

MINESTRONE

1 cup water
1/2 cup dried great northern, navy OR kidney beans
4 cups water
4 tsp instant chicken bouillon
1/2 cup uncooked macaroni
1 tbs snipped parsley
1 tsp salt
1/2 tsp dried basil
1/8 tsp pepper
1 bay leaf
2 medium carrots, sliced (about 1 cup)
1 stalk celery, sliced (about 1/2 cup)
1 med onion, chopped (about 1/2 cup)
1 (16 oz) can chopped tomatoes
1 clove garlic, chopped
4 oz green beans, cut into 1" pieces (about 3/4 cup)
grated parmesan cheese

heat 1 cup water & dried beans to boiling in a dutch oven; boil 2 minutes. remove from heat. cover & let stand 1 hour. add enough water to cover beans if necessary. cover & simmer until tender, 1-1 1/2 hours (do not boil or beans will burst). add remaining ingredients except green beans & cheese to bean mixture. heat to boiling; reduce heat. cover & simmer 15 minutes. add green beans. heat to boiling. reduce heat. cover & simmer until macaroni & veggies are tender, 10-15 minutes. remove bay leaf. serve with cheese.

FOOD FACTS

China's Beijing Duck Restaurant can seat 9000 people at one time.

FOOD FACTS

The most expensive spice in the world is saffron.

FRUITS & VEGGIES

BLANCHING VEGETABLES - Blanching vegetables means to boil them for 5-6 minutes prior to using them in a recipe. This is particularly helpful for harder vegetables such as carrots, broccoli & cauliflower that take longer to cook. Otherwise, you end up with vegetables that are too crunchy.

BELLINI CUPCAKES

CAKE:

3 lg egg whites, room temperature
1 cup champagne
1 1/2 cups cake flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature

preheat oven to 350°.

in a small bowl, mix egg whites & champagne. set aside.

in a medium bowl, whisk together cake flour, sugar, baking powder & salt.

mix butter into dry ingredients until it resembles moist crumbs.

mix wet ingredients into dry ingredients until fully combined.

divide evenly between 12 cupcake liners. bake for 20 minutes or until cupcakes bounce back when lightly touched.

FILLING & FROSTING:

1 (15 oz) can sliced peaches
1/2 cup + 2 tbs unsalted butter, room temperature
3 cups powdered sugar
2 tsp vanilla extract
1/4 tsp salt
white sanding sugar, for topping

melt 2 tbs butter in a medium skillet on medium heat.

drain & discard liquid from peaches.

use a paper towel to pat dry peaches, removing excess moisture.

place the peaches in a single layer in the hot skillet. cook for about 3 minutes or until the bottom side is browned, then flip. repeat until all sides of the peaches are browned.

remove peaches from skillet to cool.

use a food processor or immersion blender to puree the peaches.

using a small paring knife or cupcake corer, remove a piece of cake from the center of each cooled cupcake.

fill each hole with approximately two tsp of peach puree.

in the bowl of an electric mixer, beat butter on HIGH speed for 5 minutes.

slowly mix in powdered sugar & beat for another five minutes.

mix in vanilla extract, salt & 1/4 cup peach puree & beat for 2 minutes.

frost (or pipe) frosting onto cupcakes.

sprinkle cupcakes with sanding sugar.

makes 12 cupcakes

GRILLED POTATO SKINS

2 lg russet potatoes, baked
4 tbs butter, melted
salt & pepper
1 cup shredded cheddar cheese
6 slices bacon, cooked & crumbled
1 cup sour cream
2 tbs prepared horseradish
3 tbs sliced green onions
1/2 cup chopped tomatoes
chopped chives, for garnish

cut potatoes in half.

preheat grill to medium heat.

scoop out pulp, leaving a 1/4" thick shell for the toppings. cut the potato skins into quarter wedges. brush all over with butter & season with salt & pepper.

place on grill & cook until crisp, about 10 minutes. during the last few minutes of grilling, remove potato skins & place on a cookie sheet. top the potato skins with cheese & bacon & place back on the grill.

while potato skins are grilling, combine the sour cream & horseradish in a small bowl & mix well.

place potatoes on serving plates & top with the green onions, chopped tomatoes & the sour cream horseradish sauce. sprinkle with chopped chives, for garnish.

serves 2-4   makes 8 potato skins

QUADRUPLE CHOCOLATE CHIP COOKIE BROWNIES

2 sticks unsalted butter, room temperature
2 cups flour
2/3 cup dutch process cocoa
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 lb semisweet chocolate chips
2 cups light brown sugar, firmly packed
4 lg eggs
2 tsp pure vanilla extract
1 1/3 cup white chocolate chips
2/3 cup milk chocolate chips (OR more semisweet)

preheat oven to 350°.

in a double-boiler, melt the pound of semisweet chocolate. set aside to cool, stirring occasionally.

in your mixer, using the paddle attachment, cream together the butter & brown sugar. add the eggs, one at a time, mixing well after each addition. add the vanilla extract. add the cooled chocolate to the mixture & blend. be sure to scrape down the sides & bottom of the bowl to ensure the mixture is uniform.

add half of the flour & combine on low speed. then add remaining flour & mix until the batter comes together.

add the chocolate morsels.

line a baking sheet with parchment or a silpat, & drop spoonfuls of the cookie batter onto the sheet.

bake the cookies for approximately 7-9 minutes until puffy. be careful not to overbake these. (think of baking them like a brownie. if they don't seem done when you initially take them out of the oven, give them time to set. this is how they should look. they will be moist & delicious). allow the cookies to cool & firm upon the baking sheet for a few minutes before attempting to move them to a wire rack.

STOCKS & SAUCES - TERMS

STOCK - A clear, thin (that is, unthickened) liquid flavored by soluble substances extracted from meat, poultry, & fish, & their bones, & from vegetables & seasonings

BROTH - A flavorful liquid obtained from the simmering of meats and/or vegetables

MIREPOIX - A mixture of rough-cut or diced vegetables, herbs, & spices used for flavoring

SACHET - A mixture of herbs & spices tied in a cheesecloth bag

BOUQUET GARNI - A combination of fresh herbs tied together, used for flavoring

VENTING - To allow circulation or escape of liquid or gas, such as by setting a pot of hot stock on blocks in a cold water bath so that the cold water can circulate all around the pot

REDUCTION - (1) A liquid that has been concentrated by cooking it to evaporate part of the water. (2) The process of making such a liquid.

GLACE DE VIANDE - Meat glaze; a reduction of brown stock

SAUCE - A flavorful liquid, usually thickened, that is used to season, flavor, & enhance other foods

SLURRY - A mixture of raw starch & cold liquid, used for thickening

ROUX - A cooked mixture of equal parts flour & fat

WHITE ROUX - Is cooked for just a few minutes, just enough to cook out the raw taste. Cooking is stopped as soon as the roux has a frothy, chalky, slightly gritty appearance, before it has begun to color. White roux is used for Bechamel & other white sauces based on milk

BLOND ROUX - (Also known as pale roux) is cooked a little longer, just until the roux begins to change to a slightly darker color. Cooking must then be stopped. Blond roux is used for veloutes, sauces based on white stocks. The sauces have a pale ivory color.

BROWN ROUX -Is cooked until it takes on a light brown color & nutty aroma. Cooking must take place over low heat so that the roux browns evenly without scorching. For a deeper brown roux, the flour may be browned in an oven before adding to the fat. A heavily browned roux has only about 1/3 the thickening power of white roux, but contributes flavor & color to brown sauces.

BEURRE MANIE - A mixture of equal parts raw butter & flour mixed together into a smooth paste

WHITEWASH - A thin mixture or slurry of flour & cold water

DEMIGLAZE - A rich brown sauce that has been reduced by half

LIAISON - A binding agent, usually made of cream & egg tRyolks, used to thicken sauces & soups

AU SEC - Until dry

MONTER AU BEURRE - To finish a sauce or soup by swirling in raw butter until it is melted

LEADING SAUCE - A basic sauce used in the production of other sauces. The five leading hot sauces are Bechamel, Veloute, Espagnole, Tomato, & Hollandaise. Mayonnaise & Vinaigrette are often considered leading cold sauces.

SMALL SAUCE - A sauce made by adding one or more ingredients to a leading sauce

BECHAMEL - A sauce made by thickening milk with a roux

VELOUTE - A sauce made by thickening white stock with a roux

ESPAGNOLE - A sauce made of brown stock & flavoring ingredients & thickened with a brown roux

FOND LIE - A sauce made by thickening brown stock with cornstarch or similar starch

CLARIFIED BUTTER - Purified butterfat, with water & milk solids removed

BEURRE NOISETTE - (brown butter) - Whole butter heated until it is light brown

COMPOUND BUTTER - A mixture of raw butter & various flavoring ingredients

EMULSION - A uniform mixture of two unmixable liquids

PAN GRAVY - A type of sauce made with the pan drippings of the meat or poultry it is served with

JUS - Unthickened juices from a roast

AU JUS - Served with its natural juices. Usually unthickened pan drippings.

FOOD FACTS

Queen Elizabeth I loved vanilla so much that she eventually refused all foods prepared without it.

FOOD FACTS

"Bleached flour" refers to flour that has been bleached chemically to whiten or improve the baking qualities.

BARBECUING

PREPARE THE BARBECUE GRILL PROPERLY - For a better barbecue, brush your hot grill with a thin layer of oil prior to cooking or line your grill with a layer of aluminum foil covered with cooking spray. This will ensure that the meat does not stick & need to be torn away from the grill.