FOR A NEW MOTHER

Dear New Mother:
When your help has gone home
And you're left on your own
With a new baby
To diaper and feed.

There's bound to be times
When things don't go fine
And cooking a meal
Is a chore you don't need.

When you're feeling unable
To get a meal on the table
Here's a meatloaf
To help you a bit.

When it's near time to eat
Just thaw it and heat
Then round up something
To serve with it.

Make up your favorite meatloaf. Wrap it in foil and freeze. As a gift to a friend, type up the above "ingredients" message and present it with your favorite meat loaf.

CHICKEN WITH BALSAMIC VINEGAR & BASIL

1/2 cup balsamic vinegar
3 tbs olive oil
2 tbs grainy mustard
1 tsp black pepper
2 tbs minced fresh basil
1 tbs minced shallot OR onion
6 lg boneless, skinless chicken breast halves
6 fresh basil sprigs, for garnish (optional)

in a large bowl, blend the vinegar, olive oil, mustard, pepper, minced basil, and shallot or onion. toss the chicken with the marinade, cover, & refrigerate for 2 hours or more.

preheat the oven to 350°. arrange the chicken in a baking dish, & spoon 1/3 of the marinade over them, reserving the rest. bake, uncovered, 10 minutes, then baste with half of the remaining marinade. bake another 10 minutes and baste with the remaining marinade. bake another 10 minutes, or until cooked through. arrange the breasts on a heated platter, top with the pan juices, and garnish with sprigs of basil, if desired.

4-6 servings

SEAFOOD-FILLED MUSHROOMS

1/3 cup butter, melted
1/2 cup (rounded) plain unseasoned bread crumbs
8 oz crabmeat (imitation if you prefer), finely chopped
1/2 cup (rounded) very finely chopped onion
1 clove garlic, minced
1/3 cup melted butter
32 medium mushrooms (approximately), stems removed
10 oz swiss cheese, grated

heat 1/3 cup butter in a cast-iron frying pan; saute bread crumbs, crabmeat, onion, & garlic until lightly browned. allow to cool until stuffing mixture can be handled easily.

spray a 9"x13" glass baking dish with olive oil cooking spray; add 1/3 cup melted butter to cover the bottom of the baking dish. place the mushroom caps in the baking dish & fill firmly with stuffing mixture. fill in the spaces in the baking dish with any extra stuffing mixture. top with swiss cheese.

bake at 400° for 20-25 minutes; serve immediately. leftovers are delicious also! may be reheated.

NOTE: FOR TWO 10"x15" GLASS BAKING DISHES, TRIPLE THIS RECIPE.

YOU WON'T TIRE OF THIS RECIPE

Take two or more children, wash well in warm water and tuck into bed early. Leave for 10-12 hours with windows open. Next morning, dress them lightly and set at the cheeriest place at the breakfast table. To each child add juice of 1 orange, 1 soft-boiled egg mixed with 2 tablespoons cream and salt to taste, several slices whole wheat toast, and a glass of milk.

Remove to the yard, add some garden seeds, toys, a sand pile and mix thoroughly. Leave in the sun until brown.

FRUIT AND MINT ICED TEA

1 qt boiling water
8 tea bags
1/2 cup fresh mint leaves
1 1/2 cups sugar (less, if desired)
6 oz frozen lemonade
6 oz frozen limeade
3/4 cup orange juice
3 qts cold water

pour boiling water over the tea bags and mint. cover & let steep for 30 minutes. discard the tea bags. add the sugar & the next four ingredients. pour the tea through a strainer and chill.

ITALIAN BEEF STEW

1 pound beef stew meat
1 tsp beef base
3 lg carrots, cut into 1" pieces (2 cups)
2 med stalks celery, cut into 1" pieces (1 1/2 cups)
2 cloves garlic, finely chopped
1 med onion, coarsely chopped (1 1/2 cups)
1/4 tsp pepper
1 (19 oz) can cannellini beans, rinsed and drained
1 (28 oz) can crushed tomatoes in puree, undrained
1 (12 oz) jar beef gravy
2 tsp italian seasoning
1 tsp sugar
2 cups frozen cut green beans (from a 1 lb bag)

place beef,  beef base, carrots, celery, garlic, onion, pepper cannellini beans, tomatoes and gravy in order listed in a 3 1/2-4 qt slow cooker.

cover and cook on LOW for 10-12 hours.

stir in italian seasoning, sugar & frozen green beans. increase heat to HIGH. cover & cook about 15 minutes or until green beans are tender.

6 servings

OLD-FASHIONED BREAD STUFFING

2 tbs olive oil
1 large yellow onion, chopped
2 ribs celery, chopped
1 teaspoon ground sage
1 teaspoon dried marjoram
1 teaspoon dried thyme
10 cups 1/2" bread cubes
1/4 cup minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock

heat the oil in a large skillet over medium heat. add the onion and celery, cover, and cook until softened, about 5 minutes. stir in the sage, marjoram, and thyme.

place the bread cubes in a 4-quart slow cooker and add the parsley, salt, pepper and onion mixture. stir in just enough stock to moisten. cover & cook on LOW for 3-4 hours. serve hot.

8 servings

ROASTED HERBED POTATO FANS

4 med potatoes
4 tbs unsalted butter, at room temperature
1/4 tsp paprika
1/4 tsp oregano
1/4 tsp basil
1/4 tsp salt
pinch of black pepper

prepare the grill. cut four 8" square pieces of foil.

cut the potatoes crosswise into 1/4" 6 slices without cutting all the way through the flesh. place each potato in the center of a square of foil, fold the edges together, and crimp to seal airtight.

place the packets directly in the hot coals and cook, turning them several times, for about 40 minutes.

meanwhile, cream the butter, then beat in the paprika, oregano, basil, salt, and pepper until blended and smooth.

with tongs, transfer the packets to a heated platter. unwrap each, and with a pastry brush, spread each potato with some of the herbed butter, coating the inside surfaces of each slice. rewrap the packets loosely and return the potatoes to the coals. cook for 10-15 minutes more, or until the flesh yields easily when tested with the tines of a fork.

to serve, unwrap the packets, spread into fans, & serve at once.

4 servings

S'MORES PIE

CREAM CHEESE FILLING:

1 (8 oz) pkg cream cheese, at room temperature
1/4 cup sugar
1 egg
1 tsp vanilla extract

MARSHMALLOW TOPPING:

25 lg marshmallows OR 3-3 1/2 cups mini marshmallows
1 cup milk chocolate chips
1/4 cup graham cracker crumbs

GRAHAM CRACKER CRUST:

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

preheat the oven to 350°.

for the crust: in a med bowl, combine the crumbs, sugar, and melted butter and mix well. press the crumb mixture firmly over the bottom and up the sides of an 8" foil pie pan.

bake in the center of the oven for 7-8 minutes. let the crust cool completely before filling.

for the filling: in a medium bowl, cream the cream cheese together with the sugar, egg and vanilla until smooth. or make the filling in a food processor. spoon into the crust.

bake in the center of the oven for 25-30 minutes. the center should just be set.

sprinkle the marshmallows over the hot filling. scatter the milk chocolate chips over the marshmallows. return to the oven for 2-3 minutes, or just until the marshmallows and chocolate have mostly melted. remove from the oven and sprinkle the graham cracker crumbs on top. refrigerate for at least 30 minutes before cutting. store in the refrigerator.

makes one (8") pie

24 TIPS FOR A LIFETIME

1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

2. Use a meat baster to "squeeze" your pancake batter onto the hot griddle for perfect pancakes every time.

3. To keep potatoes from budding, place an apple in the bag with the potatoes.

4. To prevent egg shells from cracking, add a pinch of salt to the water before hard boiling.

5. Run your hands under cold water before pressing Rice Krispies Treats in the pan. The marshmallow won't stick to your fingers.

6. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.

7. To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover the bottom of the pan, and bring to a boil on the stove top. The skillet will be much easier to clean now.

8. Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces. No more stains!

9. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead. No white mess on the outside of the cake!

10. If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato. It absorbs the excess salt for an instant "fix me up".

11. Wrap celery in aluminum foil when putting in the refrigerator. It will keep for weeks.

12. Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.

13. Place a slice of apple in hardened brown sugar to soften it back up.

14. When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness.

15. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh. If it rises to the surface, throw it away.

16. Cure for headaches - take a lime, cut it in half and rub it on your forehead. The throbbing will go away.

17. Don't throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.

18. If you have a problem opening jars, try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.

19. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

20. To get rid of itch from mosquito bites, try applying soap on the area for instant relief.

21. Ants, ants, ants everywhere! Well, they are said never to cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself!

22. Use air freshener to clean mirrors. It does a good job and, better still, leaves a lovely scent to the shine.

23. When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily.

24. And finally...look what you can do with Alka Seltzer:

CLEAN A TOILET - Drop in two Alka Seltzer tablets, wait 20 minutes, brush, and flush. The citric acid and effervescent action clean vitreous china.

CLEAN A VASE - To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka Seltzer tablets.

POLISH JEWELRY - Drop two Alka Seltzer tablets into a glass of water and immerse the jewelry for 2 minutes.

CLEAN A THERMOS BOTTLE - Fill the bottle with water, drop in four Alka Seltzer tablets, and let soak for an hour (or longer, if necessary).

UNCLOG A DRAIN - Clear the sink drain by dropping three Alka Seltzer tablets down the drain followed by a cup of white vinegar. Wait a few minutes, then run the hot water.

WILD RICE CASSEROLE

16 oz mushrooms, sliced
1/4 cup margarine OR butter
2 (16 oz) pkgs long grain & wild rice
1/4 cup snipped parsley

cook mushrooms in margarine, stirring occasionally until tender. drain. cook rice as directed on pkg. stir in mushrooms. spoon into an ungreased 2-qt casserole. cover & bake in a 350° oven until hot, 20-25 minutes. sprinkle with parsley.

PORK AND BEANS BREAD

1 (15 oz) can pork & beans
4 eggs, beaten
1 cup vegetable oil
1 tsp vanilla
2 cups sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup chopped pecans OR walnuts (measure AFTER chopping)
3 cups flour (pack it down in the cup when you measure it)

preheat oven to 350°, rack in the middle position.

prepare your pans. spray two 9"x5"x3" loaf pans with pam or another nonstick cooking spray.

don't drain pork & beans. pour them into a food processor or a blender, juice & all, & process them until they're pureed smooth with no lumps.

place the beaten eggs in a lg mixing bowl. stir in the pureed pork & beans & mix them in well.

add the vegetable oil and the vanilla. mix well.

add the sugar and mix it in. then mix in the baking soda, baking powder, salt and cinnamon. stir until everything is incorporated.

stir in the chopped nuts.

add the flour in one-cup increments, stirring after each addition.

spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.

bake at 350° for 50-60 minutes. test the bread with a long food pick inserted in the center. if it comes out sticky, the bread needs to bake a bit more. if it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.

run the sharp blade of a knife around the inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.

cool the bread completely and then wrap it in plastic wrap. at this point the bread can be frozen in a freezer bag for up to 3 months.

IF YOU DON'T TELL ANYONE THE NAME OF THIS BREAD, THEY PROBABLY WON'T EVER GUESS IT'S MADE WITH PORK & BEANS.

THE PEBBLES IN LIFE

The lessons that God teaches us
Will often come through pain
For the greatest things that we will learn
Often come through guilt and shame
For the treasure that they bring forth
God's grace that covers sin
Brings about a humbled heart
As we trust in Christ again
When we look inside ourselves
There's emptiness to see
But when we focus on our Lord
Our hope is built on Thee
And life becomes a stepping stone
Of treasures found but rare
For when we focus on our Lord
Our life is never bare
And all the pebbles that we find
Along our path in life
Are suddenly filled with precious gems
Secured by sacrifice
For these treasures are the building stones
That made our house stand strong
Because it's only by God's grace
We know that we belong

ITALIAN BEAN SOUP WITH PASTA

1 cup great northern OR small white beans, rinsed & drained
6 cups water
2 tbs olive oil
1 med carrot, shredded
1 stalk celery, thinly sliced
1 lg onion, finely chopped
1 clove garlic, minced or pressed
1/4 cup chopped parsley
1/2 cup thinly sliced pepperoni
1 smoked ham hock (about 1 lb)
1 (1 lb) can tomatoes
1 tsp dried basil leaves
1 bay leaf
1/2 cup small shell pasta
salt
grated parmesan cheese (optional)

place beans in a bowl. add 2 cups of the water. let stand overnight (r bring to a boil in a medium saucepan. boil briskly for 2 minutes. remove from heat. let stand covered for 1 hour.)

in a 5-6 qt kettle, heat oil. cook carrot, celery and onion until onion is soft. mix in garlic, parsley and pepperoni. add ham hock, tomatoes (coarsely chopped with liquid), basil, bay leaf, beans and liquid, and remaining cups of water.

bring to a boil. cover. reduce heat. simmer until beans are tender and ham separates from bone, about 2 hours. remove ham hock. discard bones, fat, skin & bay leaf. return ham in chunks. skim. discard fat.

remove 1 cup of the beans. press through a food mill (or place in a blender with a little soup liquid). to soup, add pasta shells. bring to a boil. cook, uncovered, stirrig until pasta is tender, 12-15 minutes. season to taste with salt.

to serve, grind white pepper to taste and stir a spoonful of olive oil into each bowlful. serve with parmesan cheese, if desired.

NEIMAN MARCUS COOKIES

5 cups oatmeal
2 cups sugar
2 cups brown sugar
2 cups butter, softened
4 eggs
2 tsp vanilla
4 cups flour
1 tsp salt
2 tsp baking powder
2 tsp baking soda
24 oz chocolate chips
1 (8 oz) hershey bar, grated
3 cups chopped nuts

preheat the oven to 375°. in a blender, blend the oatmeal to a fine powder. in the bowl of an electric mixer, cream the sugars & butter, adding the eggs & vanilla. beat in the oatmeal, flour, salt, baking powder, and baking soda. fold in the chocolate chips and hershey bar, then stir in the nuts. turn the dough out onto a lightly floured board & roll into balls. place the balls 2" apart on cookie sheets.

bake for 10 minutes.

makes 112 cookies

BEEF & POTATOES AU GRATIN

4 cups water
3 med potatoes, cut into 1/4" slices (about 3 cups)
1 lb lean ground beef
1 med stalk celery, thinly sliced (1/2 cup)
3 tbs butter OR margarine
3 tbs flour
1 tbs chopped fresh OR 1 tsp dried chervil leaves
1 tsp yellow mustard
1/4 tsp salt
1/4 tsp pepper
2 cups milk
1 1/4 cups shredded sharp cheese (5 oz)
3 tbs chopped fresh parsley
1/4 cup dry bread crumbs
1 tbs chopped fresh parsley
2 tsp butter OR margarine, melted

heat oven to 375°. heat water and potatoes to boiling in a 2 1/2 qt saucepan; reduce heat to medium. cook uncovered 8-10 minutes or just until potatoes are tender; drain. set aside.

while potatoes are cooking, cook ground beef and celery in a 10" skillet over medium heat 8-10 minutes, stirring frequently, until beef is brown; drain. remove beef mixture from skillet; set aside.

melt 3 tbs butter in the same skillet over medium heat. stir flour, chervil, mustard, salt and pepper into butter. cook, stirring constantly, until bubbly; remove from heat. stir in milk. heat to boiling, stirring constantly. boil & stir 1 minute. stir in cheese until melted. stir in 3 tbs parsley.

layer half of the potatoes in an ungreased 2-qt casserole. layer with beef mixture and remaining potatoes. pour cheese sauce over potatoes. bake uncovered 20-25 minutes or until bubbly.

mix bread crumbs, 1 tbs parsley & 2 tsp melted butter; sprinkle over potatoes. bake about 5 minutes longer or until crumbs are brown & crisp. let stand 5 minutes before serving.

4 servings

FIVE-LAYER VEGETABLE STRATA WITH PESTO

1 (15.5 oz) can cannellini OR other white beans, drained and rinsed
1 cup vegetable stock
2 tbs pesto, homemade OR store-bought
1 tbs olive oil
2 lg yukon gold potatoes, peeled and thinly sliced
1 lg yellow onion, cut in half and thinly sliced into half moons
salt and freshly ground black pepper
1 med red bell pepper, seeded and thinly sliced into rings
1 lg zucchini, thinly sliced
1 lg tomato, thinly sliced

in a food processor or blender, process the beans, stock, and pesto together until well blended. set aside.

heat the oil in a large skillet over medium-high heat. add the potato slices and cook, turning once, until golden brown on both sides, about 10 minutes. set aside. add the onion slices to the same pan and cook until browned on both sides, about 5 minutes. set aside.

lightly oil the insert of a 3 1/2-4 qt slow cooker. spooning a small amount of the bean mixture between each layer of vegetables, layer the potato slices and season with salt and pepper. top with the onions, followed by the bean mixture, bell pepper slices, more bean mixture, zucchini slices, more bean mixture, and tomato. pour the remaining bean mixture over all. cover and cook on LOW for 6-8 hours.

4 servings

POUND CAKE WITH ORANGE GLAZE

CAKE BATTER

1 lb unsalted butter
4 cups 10x sugar
6 eggs
3 cups cake flour, sifted
2 tbs grated orange zest
1 tsp vanilla

ORANGE GLAZE

2 cups 10x sugar
1/3 cup freshly squeezed orange juice

preheat the oven to 350°. spray or grease and flour a 10" bundt pan or two 8"x4" loaf pans.

in a large bowl, cream the butter until light, about 5 minutes. add the 10x sugar and cream until light, about 5 minutes. add the eggs one at a time, beating well after each addition. add the cake flour in 3 batches, beating on low speed until blended. mix in the zest and the vanilla.

pour the batter into the prepared pan(s). bake in the center of the oven for 1 hour for a bundt cake or 45-50 minutes for loaves, or until a cake tester or toothpick inserted into the center of the cake comes out clean. let the cake cool in the pan(s) for 10 minutes, then unmold onto a wire rack. (turn loaf cakes right side up to cool.)

to make the glaze: put the 10x sugar and orange juice in a food processor and process a few seconds until combined. if the glaze seems to thick, add water by the tablespoon until the desired consistency. drizzle the glaze over the warm cake so the glaze will soak in a bit. let the cake(s) cool completely.

makes 1 (10") bundt cake OR 2 (8"x4") loaf cakes

ITALIAN-STYLE FISH FILLETS

1 1/2 tbs olive oil
8 scallions, coarsely chopped
3 cloves garlic, minced
1 cup canned crushed tomatoes
1 tbs tomato paste
1 tsp basil
1/4 tsp black pepper
1 lg yellow squash, cut into thin rounds
1 1/2 lbs haddock OR sea bass fillets, cut into 1" pieces
1/4 cup chopped parsley (optional)

in a large skillet, warm the oil over medium-high heat. add the scallions and garlic, and cook, stirring frequently, until the garlic begins to brown about 5 minutes.

add the crushed tomatoes, tomato paste, basil, and pepper and bring to a boil. reduce the heat to medium-low, cover, and simmer for 10 minutes. add the squash, cover, and simmer until the squash is crisp-tender, about 5 minutes.

add the fish to the simmering sauce, increase the heat slightly, cover, and cook until the fish is still firm but just flakes when tested with a fork, about 10 minutes.

stir in the parsley (if using) and serve hot.

4 servings

CHRISTMAS CHEESE ROUND

(although it can be made ANY time!)

1 cup finely shredded cheddar cheese (preferably a sharp cheddar) (measure after shredding, but pack it down in the measuring cup)
1 cup finely chopped pecans (measure after chopping)
1 (8 oz) pkg softened cream cheese (the brick kind, not the soft kind in the tub)
1/2 cup finely chopped green onions (you can use up to an inch of the stem)
1 small jar jalapeno jelly

combine all the ingredients except the jalapeno jelly. pack them into a small round mold, or form a ball and flatten it to resemble a hockey puck.

chill the cheese round for at least 2 hours. (overnight or even over several days is fine too.)

when you're ready to serve, place the cheese round on a pretty serving plate. heat the jalapeno jelly in the microwave for a few seconds until you can stir it smooth. then spoon approximately 1/4 cup# over the top of the cheese round, letting it drip down the side and puddle on the plate. accompany it with a basket of crackers or cocktail bread, and enjoy.

one cheese round should serve as an appetizer for 6 to 8 people.

OIL-FREE SALAD DRESSING

1 tbs fruit pectin
1/4 tsp dried herb (oregano, basil, thyme, tarragon, savory OR dill weed)
2 tsp sugar
1/8 tsp ground mustard
1/8 tsp salt
1/8 tsp pepper
1/4 cup water
2 tsp vinegar
1 clove garlic, minced

in a small bowl, combine pectin, herb of choice, sugar, mustard, salt and pepper. stir in water, vinegar and garlic. chill. refrigerate leftovers.

makes 1/3 cup

BARBECUING

PLACE FOOD IN THE RIGHT PLACE ON THE GRILL - Grills give off heat in a very different way than your stove or oven. To ensure your food is properly cooked and not burnt, be sure to grill meats and veggies approximately 4" from the heat source. With chicken, which is more likely to burn, 6"-8" away is best.

FOOD FACTS

The biggest hamburger that was served was 8266 pounds. It was made at the Burger Fest in Seymour, Wisconsin.

FOOD FACTS

Tablecloths were originally used as a towel to wipe one's fingers & hands after eating.

DREAMY CREAMY HOT CHOCOLATE

1 (14 oz) can sweetened condensed milk
1/2 cup unsweetened cocoa
1 1/2 tsp vanilla extract
1/8 tsp salt
6 1/2 cups hot water
mini marshmallows (optional)

in a large saucepan, combine sweetened condensed milk, cocoa, vanilla & salt; mix well. over medium heat, slowly stir in water; heat through, stirring ocasionally. DO NOT BOIL! top with marshmallows, if desired.

makes 2 qts

SCRIPTURE CAKE FROM THE BIBLE

1 cup Judges 5:25 (last clause - butter)
1 3/4 cups Jeremiah 6:20 (sugar)
1/4 cup Proverbs 24:13 (honey)
6 Job 39:14 (eggs)
3 3/4 cups 1 Kings 4:22 (flour, reserve 1/2 cup)
1 tsp Leviticus 2:13 (salt)
3 tsp Amos 4:5 (baking powder)
1 1/2 tsp cinnamon
1/2 tsp cloves
1 tsp allspice
1 tsp nutmeg
1 cup Genesis 24:11 (buttermilk)
1 Kings 10:2 (spices)
1 tsp Amos 4:5 (raisins)
2 cups Revelations 6:13 (cut-up figs OR dates)
1 cup Numbers 17:8 (chopped almonds)

preheat oven to 300°. heavily grease & flour a 10" tube pan or bundt pan or two 9"x5"x3" loaf pans. in a large bowl, with an electric mixer, beat the butter until smooth. on low speed, add sugar gradually. beat in well. blend in honey. add eggs, one at a time. combine remaining dry ingredients alternately with buttermilk. toss reserved 1/2 cup flour with raisins, figs and almonds. pour batter into pan. cut through batter to distribute evenly. bake 1 1/2 hours or until a tester in the center comes out clean. let cool in pan for 30 minutes.

PENNE WITH BEEF & SUN-DRIED TOMATOES

1 1/2 cups uncooked penne pasta (6 oz)
1 lb beef boneless sirloin steak, cut into thin strips
1/2 tsp peppered seasoned salt
1/2 cup sun-dried tomatoes packed in olive oil & herbs, drained & cut into thin strips
2 tbs oil from sun-dried tomatoes
4 med green onions, sliced (1/4 cup)
1 (6-6 1/2 oz) marinated artichoke hearts, drained
2 tbs chopped fresh basil leaves

cook and drain pasta as directed on package.

while pasta is cooking, spray a 12" nonstick skillet with cooking spray; heat over medium-high heat. add beef to skillet; sprinkle with peppered seasoned salt. cook 2-3 minutes, stirring occasionally, just until brown.

stir tomatoes, 1 tablespoon of the oil and the onions into the beef. cook 1-2 minutes, stirring frequently, until hot. stir in the artichoke hearts, pasta and the remaining 1 tablespoon oil. cook 1-2 minutes, stirring constantly, until hot. sprinkle with basil.

4 servings

BASIC BEANS...WITH A FEW TWISTS

BASIC BEANS

1 lb dried beans, picked over & rinsed
1 lg yellow onion, quartered (optional)
2 cloves garlic, crushed (optional)
2 bay leaves (optional)

soak the beans in enough water to cover plus an inch or two for 8 hours or overnight.

drain the beans and place them in a 5 1/2-6 qt slow cooker. add the onion, garlic, and bay leaves, if using, and enough water to cover (6-8 cups). cover & cook on HIGH for 8-12 hours, or longer, depending on the type of bean.

makes 5-6 cups

SOUTHWEST BEANS

1 recipe BASIC BEANS
1 (4 oz) can chopped green chilies, drained
1 tsp ground cumin
1 tsp paprika
salt and freshly ground black pepper

drain the cooking liquid from the beans, then stir in the chilies, cumin, and paprika, and season with salt and pepper. reduce the heat setting to LOW, cover, & cook for 30 minutes to blend the flavors. add some water or stock if you prefer a saucier consistency.

ASIAN-FLAVORED BEANS

1 recipe BASIC BEANS
2 tbs tamari OR other soy sauce
2 scallions, minced
1 tbs toasted sesame oil

just before serving, drain the beans & stir in the tamari, scallions, & sesame oil.

MEDITERRANEAN BEANS

1 recipe BASIC BEANS
1 tbs olive oil
2 cloves garlic, minced
1/4 cup pesto (homemade OR store-bought)
1/4 cup sun-dried tomatoes, soaked in hot water to cover until softened, drained, & chopped

just before serving, heat the oil in a small skillet, add the garlic, and cook until fragrant, about 30 seconds. stir in the pesto and tomatoes. drain the beans, then stir in the pesto mixture.

VERY VEGGIE BEANS

1 recipe BASIC BEANS
1/3 cup fresh OR frozen corn kernels, cooked until tender in boiling water & drained
1/3 cup chopped roasted red bell pepper
1/3 cup chopped fresh tomato
1 tsp liquid smoke (optional)
salt & freshly ground black pepper

shortly before serving, drain the beans ,then stir in the corn kernels, roasted bell pepper, tomato, & liquid smoke, if using. season with salt & pepper.

CHOCOLATE CUPCAKES WITH MILE-HIGH FROSTING

CUPCAKE BATTER:

2 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 lg eggs
3 oz unsweetened chocolate, melted & cooled
1 1/2 cups buttermilk
1 tsp vanilla extract

CHOCOLATE BUTTERCREAM FROSTING:

1/2 cup plus 2 tbs (1 stick + 2 tbs) unsalted butter, at room temperature
4 cups 10x sugar
2 oz unsweetened chocolate, melted & cooled
1/4 tsp salt
3-4 tbs half-and-half, heavy cream, OR buttermilk, or as needed
1 tsp vanilla extract

preheat the oven to 350°. line a muffin pan or pans with paper cupcake liners.

whisk together the flour, baking powder, and salt in a bowl. set aside.

in a large bowl, using an electric mixer, cream the butter and sugar together until light, about 2 minutes. add the eggs one at a time, beating well after each addition. blend in the cooled chocolate. add the flour mixture alternately with the buttermilk, beating until smooth and well blended. mix in the vanilla.

fill the cupcake liners 2/3 full with the batter. bake in the center of the oven for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean. cool the cupcakes in the pans for 5 minutes, then remove to wire racks too cool completely.

while the cupcakes are cooling, prepare the frosting. in a large bowl, with an electric mixer, cream the butter until light. add the sugar, chocolate, salt, and 3 tablespoons half-and- half and beat until smooth. blend in the vanilla. or make the frosting in a food processor. if the frosting is too thick, add more half-and-half by the teaspoon.

spoon the frosting onto the cupcakes and swirl it over the top of each one in a circular motion, creating a peak. let stand until the frosting is set.

makes 18 cupcakes

QUICK THREE-BEAN CHILI

1 cup canned kidney beans, rinsed & drained
1 cup canned pinto beans, rinsed & drained
1 cup canned black beans, rinsed & drained
1 (14 1/2 oz) can no-salt added stewed tomatoes
2 cups chicken broth (preferably reduced-sodium)
2 tbs hot salsa
1/2 tsp cumin
1/2 tsp salt
1 cup shredded cheddar OR monterey jack cheese
2 scallions, thinly sliced
2 tbs chopped cilantro
1/4 cup pitted black olives, sliced into rings
1/3 cup reduced-fat sour cream

in a large saucepan, combine the beans, tomatoes, broth, salsa, and cumin. stir to blend and bring to a boil over medium-high heat. reduce the heat to medium-low and simmer, stirring occasionally, for 5 minutes. stir in the salt.

to serve, ladle the chili into 4 bowls & garnish with the cheese, scallions, cilantro, olives, & sour cream.

4 servings

WHITE CHOCOLATE PUMPKIN DREAMS

1 cup softened salted butter (2 sticks, 8 oz, 1/2 lb)
1/2 cup sugar
1/2 cup packed brown sugar
1 lg egg, beaten
1 tsp baking powder
1 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp cardamom (or an extra 1/2 tsp cinnamon, but cardamom is better!)
1 cup canned pumpkin (NOT pumpkin pie filling!)
2 cups flour, packed
2 cups (12 oz pkg) white chocolate chips
1 cup chopped pecans (measure after chopping)

you can either spray your cookie sheets with pam or another nonstick cooking spray, or  ine them with parchment paper. either way will work fine.

mix the white sugar with the brown sugar. stir until the mixture is a uniform color.

add the sticks of softened butter and beat until the mixture is light and fluffy.

add the beaten egg and mix it in thoroughly.

stir in the baking powder, baking soda, and salt. mix them in thoroughly.

mix in the nutmeg, cinnamon, & cardamom. (you can substitute 2 tsp pumpkin pie spice for the nutmeg, cinnamon & cardamom,)

measure out 1 cup of pumpkin and add it to your bowl. stir it in until the mixture is smooth.

add the flour in half-cup increments, stirring the batter smooth after each addition.

add the white chocolate chips. mix then in and then add the chopped pecans. stir everything in thoroughly.

use a teaspoon to scoop out some dough and drop it on your cookie sheet. these cookies will be small, but they will spread out when they bake. place the cookie dough balls 3 to a horizontal row, 4 rows to a cookie sheet.

bake at 350° for 12-14 minutes, or until they are firm.

remove the cookie sheets from the oven and let the cookies set up for 2 minutes. then use a metal spatula to remove the cookies from the cookie sheets and transfer them to a wire rack too cool completely.

when all the cookies are baked and cooled it's time to frost them.

FROSTING:

1/2 cup packed brown sugar
3 tbs salted butter
1/4 cup milk (I prefer half-and-half)
1-1 1/2 cups 10x sugar (no need to sift unless you have big lumps)

combine the brown sugar and butter in a saucepan and bring it to a boil on the stove over medium-high heat.

boil the mixture for 1 minute or until it's slightly thickened.

pull the saucepan off the heat and cool the mixture for 10 minutes.

add the milk (or half-and-half) and beat the mixture until smooth.

add the 10x sugar by half-cup increments, stirring after each addition. keep adding the 10x sugar until the mixture reaches spreading consistency.

frost the cookies. if you'd like to dress them up a bit, place a half pecan on top of each cookie before the frosting hardens.

NOTE: IF YOU DON'T HAVE TIME TO COOK THE FROSTING, OR YOU HAVE ANXIOUS PEOPLE WAITING TO EAT THEM, YOU CAN SKIP THE FROSTING & JUST SPRINKLE THE COOKIES WITH 10X SUGAR.

makes approximately 6 dozen cookies, depending on cookie size.

TERIYAKI SANDWICHES

2 lbs boneless chuck steak
1/4 cup soy sauce
1 tbs brown sugar
1 tsp ground ginger
1 clove garlic, minced
4 tsp cornstarch
2 tbs water
8 french rolls, split
1/4 cup butter OR margarine, melted
pineapple rings
chopped green onions

cut steak into thin bite-size slices. in a slow cooker, combine soy sauce, sugar, ginger and garlic. add steak. cover and cook on LOW 7-9 hours or until meat is tender. remove meat with a slotted spoon; set aside. carefully pour liquid into a 2-cup measuring cup; add water to liquid to measure 1 1/2 cups. pour into a large saucepan. combine cornstarch and water until smooth; add to pan. cook and stir until thick and bubbly, about 2 minutes. add meat and heat through. brush roll with butter; broil 4"-5" from heat 2-3 minutes or until lightly toasted. fill with meat, pineapple and green onions.

8 servings

ARTICHOKE SQUARES

2 (6 oz) jars marinated artichoke hearts
1 small onion, finely chopped
4 eggs
1/4 cup fine dry bread crumbs
1/4 tsp salt
1/8 tsp black pepper
2 tbs chopped fresh parsley
1/8 tsp dried oregano
1/8 tsp tabasco sauce
2 cups grated cheddar cheese

preheat the oven to 325°. drain the artichokes, saving the marinade from 1 jar. in a small skillet, saute the onion in the marinade; cut up the artichokes and add them to the skillet. in a large bowl, beat the eggs and add the bread crumbs and seasonings. stir in the remaining ingredients and turn the mixture into a greased 7"x11" pan. bake for 30 minutes. serve hot or cold.

STEAK AND POTATO SOUP

2 lb boneless beef sirloin steak (1" thick)
2 tbs vegetable oil
1 1/2 cups coarsely chopped onion
3 cloves garlic, finely chopped
2 lbs small red potatoes, cut into 3/4" pieces
3 cups baby carrots, cut lengthwise into fourths
1 (1 lb) bag frozen cut green beans
2 tbs chopped fresh OR 2 tsp dried basil leaves
1/2 tsp freshly ground black pepper
6 (14 oz) cans beef broth
3 tbs steak sauce

cut beef into 1/4" strips; cut strips into 1" pieces. heat oil in an 8-qt stockpot or dutch oven over medium high heat. cook and stir beef in oil 4-5 minutes or until brown; add onion & garlic. cook & stir 2 minutes.

stir in remaining ingredients. heat to boiling; reduce heat to low. cover & simmer 12-15 minutes, stirring occasionally, until veggies are tender.

10 servings

HOT BUTTERED RUM COCKTAIL

1 stick unsalted butter, softened
2 cups light brown sugar
1 tsp ground cinnamon
1/2 tsp grated nutmeg
pinch of ground cloves
pinch of salt
bottle of dark rum
boiling water

in a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves & salt. refrigerate until almost firm. spoon about 2 tbs of the mixture into 12 small mugs. pour about 3 oz of rum into each mug (filling about halfway). top with boiling water (to fill remaining half). stir well & serve immediately.

10-12 servings

REUBEN DIP

6 oz pkg corned beef, cut up into small chunks
6 oz shredded swiss cheese
small jar of sauerkraut, drained & rinsed
smallest jar of hellmann's mayonnaise
1 tsp dry mustard
1 loaf of small cocktail rye bread

mix all ingredients (except bread) together & bake in a shallow baking dish at 350° for approximately 45 minutes. serve with the bread.

YOGURT 7-LAYER DIP

1 1/2 lbs ground beef
1 (16 oz) can refried beans
4 cups shredded cheddar jack cheese blend
1 cup guacamole
1 cup salsa
1 (6 oz) can chopped black olives
1 cup chopped tomatoes
1 cup chopped green onions
2 cups plain yogurt

in a large skillet, brown the ground beef. set aside to drain and cool to room temperature.

spread the beans in the bottom of a large glass serving bowl.sprinkle 2 cups of shredded cheese on top of beans. sprinkle beef on top of cheese. spread yogurt very slowly on top of beef. spread guacamole on top of yogurt. pour salsa over guacamole and spread evenly. sprinkle remaining shredded cheese. sprinkle black olives, tomatoes and green onions on top.

you can serve this dish immediately or refrigerate it overnight and serve cold.

12 servings

HOT APPLE CIDER WITH RUM

1 apple
2 tsp whole cloves
1 orange, thinly sliced
2 qts apple cider
1/2 cup light brown sugar
1 tsp allspice
pinch of grated nutmeg
1 cup dark rum
cinnamon sticks, for garnish

stud the apple with cloves. in a medium pot, combine the studded apple and remaining ingredients except the rum. slowly bring to a simmer over low heat. simmer for 10 minutes.  remove from the heat and add the rum. discard the apple, ladle into mugs and garnish each with a cinnamon stick. serve immediately.

30 THINGS TO STOP DOING TO YOURSELF

1. Stop spending time with the wrong people.
2. Stop running from your problems.
3. Stop lying to yourself.
4. Stop putting your own needs on the back burner.
5. Stop trying to be someone you're not.
6. Stop trying to hold onto the past.
7. Stop being scared to make a mistake.
8. Stop berating yourself for old mistakes.
9. Stop trying to buy happiness.
10. Stop exclusively looking to others for happiness.
11. Stop being idle.
12. Stop thinking you're not ready.
13. Stop getting involved in relationships for the wrong reasons.
14. Stop rejecting new relationships just because old ones didn't work.
15. Stop trying to compete against everyone else.
16. Stop being jealous of others.
17. Stop complaining & feeling sorry for yourself.
18. Stop holding grudges.
19. Stop letting others bring you down to their level.
20. Stop wasting time explaining yourself to others.
21. Stop doing the same things over and over without taking a break.
22. Stop overlooking the beauty of small moments.
23. Stop trying to make things perfect.
24. Stop following the path of least resistance.
25. Stop acting like everything is fine if it isn't.
26. Stop blaming others for your troubles.
27. Stop trying to be everything to everyone.
28. Stop worrying so much.
29. Stop focusing on what you don't want to happen.
30. Stop being ungrateful.