MARVELOUS MEATLOAF

1 1/2 lbs ground beef
12 oz pork sausage, casings removed
1 (8 oz) can tomato sauce
1 cup finely chopped onion
3/4 cup fine, dry bread crumbs
1/2 cup finely chopped celery
1 egg
1 tsp garlic salt
1/2 tsp rubbed sage
1/2 cup ketchup

in a lg bowl, combine ground beef, sausage, 1/2 cup tomato sauce, onion, bread crumbs, celery, egg, garlic salt & sage until well blended. place mixture in a shallow baking pan; forn into a loaf. bake, uncovered, at 375° for 1 hour & 15 minutes; drain. meanwhile, in a small bowl, stir together remaining tomato sauce & ketchup. spoon over loaf, coating well. bake 15 minutes longer.

8 servings

FOOD FACTS

In 1995, KFC sold 11 pieces of chicken,for every man, woman & child in the U.S.

FOOD FACTS

Large doses of coffee can be lethal. Ten grams, or 100 cups over 4 hours, can kill the average human.

BAKING

THE KEY TO GREAT PASTRY IS COLD INGREDIENTS - Making your own pastry can sometimes be a challenge. But once you master it you will enjoy having it as part of your baking repertoire. To get really fabulous pastry, the key is to make sure ALL of the ingredients are cold before you mix them together - including the flour! Then once you've formed the dough, refrigerate it for at least 30 minutes to make it easier to roll.

SALMON & CORN CHOWDER

3 slices bacon, cut crosswise into thin strips
1 med onion, coarsely chopped
2 cloves garlic, minced
2 tbs flour
2 1/2 cups reduced-sodium chicken broth
1 lb unpeeled red potatoes, cut into 1/2" cubes
1 med green bell pepper, diced
2 cups frozen corn, thawed
1/4 tsp black pepper
1/2 lb salmon fillet, cut into 1/2" cubes
1 cup low-fat milk
1/4 cup (packed) fresh dill sprigs, minced, OR 2 tsp dried

in a medium saucepan, cook the bacon over medium heat, stirring frequently, until crisp, about 10 minutes. drain the bacon on paper towels & set aside. pour off all but 1 tbs of fat from the pan.

add the onion & garlic to the pan & cook over med-high heat, stirring frequently, until the onion begins to brown, about 5 minutes.

stir in the flour & cook, stirring constantly, until the flour is no longer visible, about 30 seconds. add the broth & potatoes, & bring to a boil. reduce the heat to med-low, cover, & simmer until the potatoes are tender, about 15 minutes.

return the broth mixture to a boil over med-high heat. add the bell pepper,corn, & black pepper, & cook until the bell pepper is crisp-tender, about 5 minutes.

transfer about half of the mixture to a food processor & puree until smooth, then return the puree to the saucepan. return the mixture to a simmer over med-low heat, add the salmon & milk, & cook until the salmon flakes easily, 3-5 minutes.

remove the pan from the heat & stir in the dill. serve the chowder garnished with the bacon.

4 servings

OLD-FASHIONED OATMEAL PIE

1 (9") pie crust
4 eggs
1 cup sugar
2 tbs flour
1 tsp ground cinnamon
1/4 tsp salt
1 cup light corn syrup
1/8-1/4 cup melted butter
1 tsp vanilla
1 cup quick-cooking oats (uncooked)

preheat oven to 350°.

beat eggs until frothy.

combine sugar, flour, cinnamon, salt & oats in a small bowl.

add eggs; mix well.

add corn syrup, melted butter & vanilla.

mix oatmeal mixture well.

pour into uncooked pie shell.

bake for 45 minutes.

LAZY FRIED CHICKEN

1/2 cup butter OR margarine
1 tbs lemon juice
1 lg chicken, cut up
2 cups cornflake crumbs
1 tsp garlic salt
1/2 tsp onion salt

preheat the oven to 350°. melt the butter in a large saucepan. add the lemon juice & dip the chicken in the mixture. combine the dry ingredients on a large plate & roll the chicken pieces in the mixture. place the chicken on a buttered cookie sheet & bake for 1 hour.

6-8 hours

HEARTY BEEF CHILI

2 lbs beef stew meat
1 oz onion soup mix (from 2 oz pkg)
5 tsp chili powder
1 tsp ground cumin
1 (15 1/2 oz) can kidney beans, rinsed & drained
2 (10 oz) cans diced tomatoes & mild green chilies, undrained
1 (15 oz) can tomato sauce
1 (14 1/2 oz) van diced tomatoes, undrained

place all ingredients in order listed in a 3 1/2-4 qt slow cooker.

cover & cook on LOW for 8-9 hours.

stir gently to mix before serving.

10 servings

KITTY LITTER CAKE

1 (18 oz) box spice cake mix OR german chocolate cake mix
1 (18 oz) box white cake mix
eggs, oil & water (whatever your cake mixes call for)
1 (6 oz) box instant vanilla pudding mix
milk (whatever your pudding mix calls for)
1 (18 oz) pkg vanilla sandwich cookies
green food coloring
12 small tootsie rolls
1 new kitty litter box
1 new kitty litter box liner
1 new pooper scooper

prepare cake mixes & bake according to box directions (any size pans).

prepare pudding according to box directions. chill until ready to assemble.

crumble sandwich cookies in small batches in a food processor, scraping often. set aside all but 1/4 cup.

to the 1/4 cup of crumbs, add a few drops of green food coloring & mix with a fork or shake in a jar.

when cakes are cooled to room temperature, crumble into a large bowl.

toss with half of the remaining cookie crumbs & chilled pudding. you probably won't need all the pudding. mix some with the cake & "feel" it. you don't want it soggy, just moist. gently combine.

line the litter box with the litter box liner.

put the cake mixture im the litter box.

put 3 unwrapped tootsie rolls in a microwave-safe bowl. microwave until softened. shape ends so they are no longer blunt, curving slightly.

repeat with 3 more tootsie rolls & bury in cake mixture. sprinkle the other half of the cookie crumbs over the top.

scatter green cookie crumbs lightly over the top.

heat 3 more tootsie rolls in the microwave until almost melted. scrape them on top of the cake & sprinkle with cookie crumbs.

spread remaining tootsie rolls over top. take one & heat until pliable. hang over the side of the litter box. sprinkle with cookie crumbs.

serve with the pooper scooper.

SPINACH SOUP WITH RAVIOLI AND PARMESAN TOASTS

1 tbs plus 2 tsp olive oil
1 med red onion, cut into thin wedges
2 cloves garlic, minced
2 med carrots, cut into 2" long matchsticks
4 cups reduced-sodium chicken broth
1 tsp basil
1/4 tsp black pepper
pinch of red pepper flakes
2 slices firm-textured white bread
2 tbs grated parmesan cheese
1 lb cheese-filled ravioli
1/4 lb fresh spinach, torn into large pieces

in a lg saucepan, warm 1 tbs of the olive oil over medium-high heat. add the onion & garlic & stir-fry until the onion begins to brown, about 5 minutes.

add the carrots, broth, basil, black pepper, and red pepper flakes. bring the mixture to a boil.

meanwhile, preheat the broiler or a toaster oven. sprinkle the bread with the parmesan & drizzle with the remaining 2 tsp olive oil. toast under the broiler or in the toaster oven for 2 minutes, or until golden. cut each slice into 8 triangles.

when the broth has come to a boil, add the ravioli & cook until the ravioli is al dente according to pkg directions. one minute before the ravioli is done, add the spinach. stir to wilt the spinach, & remove from the heat.

serve the soup topped with the parmesan toasts.

4 servings

FREEZER-FRIENDLY

A one-dish meal that has been frozen needs to be baked slightly longer than one that is baked immediately after being prepared. Most need about 10-15 minutes longer, but it's a good idea to check the dish during baking & adjust the time accordingly.

Casseroles may be frozen before or after they are baked.

Recipes with a low-fat sauce or condensed soup base usually freeze well.

If a recipe calls for sour cream, wait to add the sour cream after thawing & reheating the dish.

Crisp toppings, such as nuts, crushed chips or bacon bits, should be added after the dish is thawed.

Fresh potatoes do not freeze well. Some dairy products such as sour cream (see above), half-and-half, ricotta & cottage cheese are also not recommended for freezing.

To make sure meats, veggies, pasta & grains don't overcook when reheated, cook them just until tender the first time around.

Cool foods before placing them in the freezer.

Store foods at 0° or colder.

Freeze food in sizes that are suitable for your family. Individual sizes are a good idea, as is enough for one family meal.

Use airtight containers that are microwavable or are able to go directly from freezer to oven.

For best quality, use frozen casseroles within three months.

SPAGHETTI WITH NO-COOK HERB TOMATO SAUCE

MJ1/2 cup packed fresh basil leaves
1 (14 1/2 oz) can no-salt added whole tomatoes, drained
6 medium plum tomatoes, quartered
1/4 cup pitted black olives (optional)
2 tbs olive oil
1 tbs fresh lemon juice
2 tsp grated lemon zest
1/2 tsp salt
1/4 tsp black pepper
3/4 lb spaghetti OR linguine
3 cloves garlic, peeled
1/2 lb smoked turkey, cut into small cubes

in a food processor, process the basil until coarsely chopped. add the canned tomatoes & pulse until coarsely chopped. add the plum tomatoes & olives (if using), & pulse until finely chopped.

transfer the tomato mixture to a lg serving bowl. add the oil, lemon juice, lemon zest, salt, & pepper. let the tomato sauce stand while you cook the pasta.

in a lg pot of boiling water, cook the pasta with the garlic until the pasta is al dente.

drain the pasta & garlic. press the cooked garlic through a garlic press, or mash it with a fork. add it to the tomato sauce & stir to blend. add the pasta & turkey & toss to combine.

4 servings

THIS IS BEST MADE IN THE SUMMER AT THE HEIGHT OF TOMATO & BASIL SEASON. HOWEVER, WHEN FRESH TOMATOES & BASIL AREN'T AVAILABLE, YOU CAN SUBSTITUTE 9 CANNED WHOLE TOMATOES, DRAINED, IN PLACE OF THE FRESH, & 1 TBS DRIED BASIL IN PLACE OF THE FRESH. ADD THE DRIED BASIL ALONG WITH THE OLIVE OIL & LEMON JUICE IN STEP 2.

SPICED HOT MOCHA

1 pint chocolate ice cream
4 cups hot coffee
1/2 cup brandy (optional)
ground cinnamon for garnish

place the ice cream in a 3 1/2-4 qt slow cooker. pour the hot coffee over the ice cream, stirring to melt. cover & cook on LOW for 1-2 hours. stir in brandy, if using.

to serve, ladle into mugs & garnish with a sprinkle of cinnamon.

makes about 6 1/2 cups

NOTE: THIS RECIPE IS EASILY DOUBLED FOR A CROWD

TOFFEE KRISPIE POPS

1/4 cup (1/2 stick) unsalted butter OR margarine
4 cups mini marshmallows
6 cups rice krispies
1/2 cup chocolate toffee bits

lightly butter a 6-lollipop cookie mold. have ready 6 wooden lollipop sticks. set aside.

in a medium heavy saucepan, melt the butter over low heat. stir in the marshmallows & continue cooking, stirring constantly, until they are melted. remove from the heat & stir in the cereal & tofee bits.

using a 1/4-cup measuring cup, scoop out heaping cupfuls of the cereal mixture & pat with the back of a fork into each indentation in the mold. unmold the pops, working quickly before they set completely, & insert a wooden stick into each one. allow to cool & firm up, about 30 minutes.

makes 6 cups

YOU CAN ALSO DIP THE END OF EACH POP INTO MELTED MILK CHOCOLATE. PLACE THE POPS ON A PIECE OF FOIL UNTIL THE CHOCOLATE FIRMS UP.

HERBED WILD RICE

1 cup sliced green onions
2 tbs butter OR margarine
1 cup uncooked wild rice
3 cups chicken broth
1 tsp rubbed sage
3/4 tsp dried thyme
1/2 tsp salt, optional

in a saucepan over medium heat, saute the onions in butter until tender, about 5 minutes. add rice; cook for 8-10 minutes. add broth, sage, thyme & salt if desired. pour into an ungreased 1 1/2 qt baking dish. cover & bake at 350° for 70-80 minutes or until rice is tender & liquid is absorbed.

8 servings

BOSTON CREAM PIE CHEESECAKE

1 box yellow cake mix
3 (8 oz) pkgs cream cheese, softened
3/4 cup sugar
2 tsp vanilla, divided
3/4 cup sour cream
3 eggs
2 oz unsweetened chocolate squares
2 tbs butter OR margarine
1 cup 10x sugar

grease bottom of a 10" springform pan. prepare cake mix as directed on pkg; pour into the prepared pan.

bake at 325° for 25 minutes if using a silver springform pan; 300° for 20 minutes if using a black nonstick springform pan. cool.

beat cream cheese, sugar & 1 tsp of the vanilla in a lg bowl with an electric mixer on medium speed until well blended.

add sour cream & mix well.

add eggs, one at a time, mixing on low speed after each addition until just blended. pour over cake layer in pan.

bake at 325° for 40-45 mnutes or until center is set if using a silver pan; 300° for 40-45 minutes or until center is set if using a dark nonstick pan.

run a knife or metal spatula around the rim of the pan to loosen cake; cool before removing rim.

place chocolate, milk & butter in a medium microwavable bowl.

microwave on HIGH 2 minutes, or until butter is melted, stirring after 1 minute. stir until chocolate is completely melted.

add 10x sugar & remaining 1 tsp vanilla. mix well.

spread over cooled cheesecake.

refrigerate 4 hours or overnight.

CRAB CAKES

2 slices bread (crusts removed)
4 tsp milk
1 tbs mayonnaise
1 tbs worcestershire sauce
1 tbs parsley flakes
1 tbs baking powder
3 tsp old bay seasoning
1 egg, beaten
1tsp fresh lemon juice
1 lb lump crabmeat
vegetable oil

break the bread into small pieces & moisten with the milk. combine the bread & the remaining ingredients in a small glass bowl & mix well. shape into cakes. fry or broil until golden brown.

TEXAS TATER CASSEROLE

1 lb lean ground beef
1 lg onion, chopped (1 cup)
1 med stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 (10 3/4 oz) cans condensed cheddar cheese soup
1 (11 oz) can mexicorn
1/2 cup picante sauce
2 tsp chili powder
1/4 tsp pepper
1 (16 oz) pkg tater tots
1/2 cup shredded taco-seasoned cheese (2 oz)

heat oven to 375°. cook beef, onion, celery & garlic in a 10" skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.

stir soup, corn, picante sauce, chili powder & pepper into the beef mixture. spoon into an ungreased 2 1/2 qt casserole. top with tater tots.

bake uncovered 40 minutes. sprinkle with cheese. bake 5-10 minutes longer or until bubbly & cheese is melted.

6 servings

MAPLE-ALMOND GRANOLA WITH CRANBERRIES & DATES

5 cups rolled (old-fashioned) oats
1 cup sliced almonds
3/4 cup sweetened dried cranberries
3/4 cup unsweetened shredded coconut
1/2 cup chopped dates
1/2 cuo sesame seeds
2/3 cup pure maple syrup
1/4 cup corn oil OR other mild-tasting oil
1/4 tsp ground cinnamon
pinch of salt

combine all the ingredients in a lightly oiled 4-qt slow cooker & stir to combine. cook on HIGH for 1 1/2 hours, uncovered, stirring occasionally.

reduce the heat to LOW & cook, uncovered, for 2 hours, stirring occasionally, until the mixture is crisp & dry.

spread the granola on a baking sheet to cool completely. store in airtight jars. it will taste best if used within 2 weeks.

makes about 8 cups

TRY MIXING THINGS UP FOR VARIETY. SUBSTITUTE DRIED BLUEBERRIES FOR THE CRANBERRIES, USE RAISINS INSTEAD OF DATES, OR OMIT THE COCONUT IN FAVOR OF SOMETHING YOU LIKE BETTER.

HARVEST TURKEY SOUP

1 turkey carcass (from a 12-14 lb turkey)
5 qts water
2 lg carrots, shredded
1 cup chopped celery
1 lg onion, chopped
4 chicken bouillon cubes
1 (28 oz) can stewed tomatoes
3/4 cup fresh OR frozen peas
3/4 cup long grain rice
1 (10 oz) pkg frozen chopped spinach
1 tbs salt
3/4 tsp pepper
1/2 tsp dried marjoram
1/2 tsp dried thyme

place the turkey carcass & water in a dutch oven or soup kettle; bring to a boil. reduce heat; cover & simmer for 1 1/2 hours. remove carcass; allow to cool. remove turkey from bones & cut into bite-size pieces; set aside. strain broth. add carrots, celery, onion & bouillon; bring to a boil. reduce heat; cover & simmer 30 minutes. add tomatoes, peas, rice, spinach, salt, pepper, marjoram, thyme & reserved turkey. return to a boil; cook, uncovered, for 20 minutes, or until rice is tender.

makes 22 servings (5 1/2 qts)

FOOD FACTS

Canola oil is actually rapeseed oil but the name was changed in Canada for marketing reasons.

PASTA, RICE & POTATOES

AL DENTE PASTA - Al dente means "to the tooth". When it's cooked, pasta should be soft but still firm when you bite it. The easiest way to tell whether pasta is al dente is to remove a piece from the saucepan & test it between your teeth. The pasta should have some texture when you bite into it, but it should not be dry & hard in the middle.

PAPER BAG GREEN APPLE PIE

STREUSEL TOPPING

1 cup flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped walnuts OR pecans

pastry for a 9" single-crust pie

APPLE FILLING

6 cups peeled, cored, & sliced tart cooking apples, such as granny smith (about 1 1/2-1 3/4 lbs total)
1/4 cup flour
1/2 cup sugar
1 tsp ground cinnamon
1 1/2 tbs freshly squeezed lemon juice
3 tbs unsalted butter, cut into small pieces

1 heavy brown paper grocery bag (without writing), large enough to hold pie loosely
3 large paper clips

prepare the oven to 425°.

prepare the streusel topping: in a medium bowl, mix the flour, sugar, butter, spices, & walnuts, using a fork until mixture resembles coarse crumbs. set aside.

if making pastry dough from scratch: roll out the pastry dough on a lightly floured surface to a 12"-13" circle. gently fold the dough in half & then into quarters, for easier handling. put the dough in a 9" aluminum pie plate, unfold, & use your fingertips to fit the dough into the pan. trim the overhanging edges. press the edges of the crust into place around the rim of the pie plate, & flute or crimp. if making the crust ahead of time, refrigerate.

prepare the filling: in a large bowl, toss the apples with the flour, sugar, cinnamon, & lemon juice. mound the apples in the pie pan. scatter the small pieces of butter over the filling. sprinkle evenly with the streusel.

slide the pie into the paper bag. fold the end over securely & close tightly with the paper clips. place the pie on a cookie sheet & bake in the center of the oven for 30 minutes.

reduce the oven heat to 350°. continue baking for 30-40 minutes, or until the streusel is golden brown & the apples are tender but not mushy. (use scissors to cut an X shape in the center of the bag toward the end of the baking time so you can peek. peel the paper back slightly, using a spatula or pot holder to protect your hands.) let the pie cool on a wire rack.

makes 1 (9") pie

THE PAPER BAG KEEPS THE CRUST HIGH - IT ACTUALLY COMES OUT THE SAME SIZE AS IT WENT INTO THE OVEN. IT ALSO MAKES FOR A VERY INTERESTING PRESENTATION, & THE PIE IS EASY TO HANDLE & TRANSPORT IN THE BAG.

YOU CAN MAKE THIS A DOUBLE-CRUST PIE INSTEAD OF A STREUSEL PIE.

CHOCOLATE, PEANUT BUTTER & BANANA CUPCAKES

CUPCAKES:

1/4 cup creamy peanut butter
1 cup sliced & firmly packed ripe banana
1 tbs canola oil
3 tbs water
1 lg egg
1 tbs dutch process cocoa powder
1 (9 oz) box devil's food cake mix without pudding

PEANUT BUTTER FROSTING:

2 1/2 tbs softened unsalted butter
1/4 cup creamy peanut butter
1/3 cup plus 2 1/4 tsp 10x sugar
1 1/2-2 tsp whole milk
2 1/2 tbs roasted & lightly salted chopped peanuts
10 dried banana chips

preheat oven to 375°. place a medium-sized platter in the freezer.

line 10 standard muffin cups with paper liners. set aside.

to make the cupcakes, in a medium bowl & with an electric mixer, beat the peanut butter, sliced banana, oil & water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. on low speed, beat in the egg, cocoa powder & the cake mix. increase speed to medium-high & beat for 1 minute or until batter is well blended.

spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. bake on the center rack for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

remove cupcakes from the pan & place on the platter in the freezer. freeze for 8 minutes to quickly cool the cupcakes.

while the cupcakes cool, make the frosting. with an electric mixer, beat together the butter & peanut butter until smooth. gradually beat in the 10x sugar & 1 1/2 tsp milk until frosting reaches a spreadable consistency. if needed, add up to an extra 1/2 tsp of milk to make frosting smooth. frost cupcakes. sprinkle the tops with an even amount of the chopped peanuts. garnish the tops of each cupcake with a dried banana chip.

makes 10 cupcakes

HAVE YOU EVER HAD ONE OF THOSE DAYS...

...when you wonder if you are losing your mind? Or wonder if there's any mind left to lose? (Somebody please say YES!) Well, today was one of those days...for me...

It started at breakfast. I decided to partake of a lite english muffin schmeared with cashew butter. Easy, right? I put the english muffin into the toaster & pushed down the lever. Ah the anticipation! A hot & toasty english muffin, so hot that the cashew butter melts into all those wonderful nooks & crannies! But where is the cashew butter? It isn't on the shelf it's "supposed" to be on. It isn't on the shelf above "the" shelf. Or on the shelf above that shelf! In fact, it isn't in the cupboard at all! (Trust me, I looked!) Did I put it in the other cupboard? Nope. Am I out of it? Nope. I KNOW I have almost a full jar! What time is it? I gotta start getting ready for work! I reckon it's cream cheese & sugar-free jelly instead. (sigh of frustration. I REALLY want cashew butter!). So I open the refrigerator and get out the...cashew butter. The very cold, very hard, very solid cashew butter. So cold & hard & solid, in fact, that the knife I used to get it out broke! Determined though I was, so I spread the cold, hard cashew butter on my now cold, hard english muffin with the now broken knife.

What time is it? Crap! I REALLY need to get a move on! Rush rush rush! Lunch packed? Check! Shower? Check! Hair? It can air dry. Makeup? Check! Teeth brushed? Check! Purse? Check! Keys? WHERE ARE MY KEYS?!? Aaauuuggghhh!!! OF COURSE they aren't hooked to my purse (or in my purse). OF COURSE they aren't on the table. Or the counter. Or my dresser. Or the bathroom sink. (Someone just shoot me NOW!) Now wait! I had my keys last night when I took Emersyn out to pee & decided to get her lead out of my car since I was already outside so my keys HAVE to be...IN MY JACKET POCKET!!! (Yup! They were there!) Phew!

So I make it to work with (literally) one minute to spare. I look at the piles on my desk trying to remember where I left off. Deep breath. Everything's going to be okay. Nothing else can go wrong today. I remember! Now I can pick up where I left off. I better put my glasses on. My glasses. Where are my glasses? I don't see them on my desk. I thought I got them out! I guess I didn't. (Sigh). Ah! There they are (in my purse)! I snap open the case and...no glasses. WHERE ARE MY GLASSES?!? My head itches. Why does my head itch? It's probably this stupid headband! Scratch, scratch. That's not a headband! IT'S MY GLASSES!

Luckily, the rest of the day wasn't so bad. And thankfully, Emersyn knows our walking route (we walk the same route every time) because Lord knows, as bubble-headed as I've been of late, I'd probably get lost if left to my own devices!

As frustrated as my forgetfulness makes me, I've learned to laugh at it. After all, it's all my hormones' fault! Yup! That's my story & I'm stickin' to it!

Have a great evening all! I'm going to try to have a good evening as well. That is, of course, if I don't forget!

FOOD FACTS

The Aztec word for avocado was "ahuacatl" which means "testicle tree".

FRUITS & VEGGIES

PUMP UP LIMP VEGGIES - Give limp veggies a second chance by soaking them in ice water to make them crisp after prolonged refrigeration. This is a great technique for lettuce & celery, which seem to go limp fastest. This trick also works for limp herbs.

SPINACH GNOCCHI WITH MARINARA SAUCE

1 tbs olive oil
1 small onion, coarsely chopped
4 cloves garlic, minced
1 (14 1/2 oz) can no-salt-added whole tomatoes
1 tsp oregano
1 tbs unsalted butter
1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry
4 scallions, coarsely chopped
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup flour
1/2 cup grated parmesan cheese
1/4 tsp salt
1/4 tsp black pepper

in a medium saucepan, warm the oil over medium-high heat. add the onion & half of the garlic, & cook, stirring frequently, until the onion begins to brown, about 5 minutes. add the tomatoes & oregano & break up the tomatoes with the back of a spoon. bring to a boil, reduce the heat to low, cover, & simmer the marinara sauce while you prepare the gnocchi.

in another medium saucepan, melt the butter over medium-high heat. add the spinach, scallions, & remaining garlic. cook, stirring constantly, until the scallions begin to soften, about 2 minutes.

add the ricotta & cook until the mixture loses some of its moisture & begins to bind together, about 3 minutes. remove from the heat & beat in the egg. mix in the flour, parmesan, salt & pepper.

with floured hands, using a scant 1 tbs for each, form the ricotta mixture into balls. place the gnocchi in a single layer on a plate, cover loosely with plastic wrap, & freeze until slightly firm, about 15 minutes. meanwhile, bring a lg pot of water to a boil.

add the gnocchi to the boiling water & cook until they float to the top, 5-8 minutes. with a slotted spoon, transfer the gnocchi to a colander to drain. spoon the sauce into four shallow bowls, place several gnocchi on top, & serve hot.

4 servings

HOMEMADE WHOLE WHEAT PASTA

1 1/2 cups AP flour
1 1/2 cups whole wheat flour
1/2 tsp sea salt
4 eggs
2 tsp olive oil

sift together the flours & salt in a medium bowl, or on a clean cutting board. make a hollow in the center & pour in the olive oil. break the eggs into the hollow one at a time while mixing quickly with a fork, until the dough is wet enough to come together. knead on a lightly floured surface until the dough is stiff & elastic. cover. let relax for 30 minutes.

roll out dough with a rolling pin or use a pasta machine to achieve the desired thickness of noodles. cut into desired width & shape. allow the pasta to air dry for at least 15 minutes to prevent it from clumping when cooking.

HOMEMADE IRISH CREAM LIQUOR

1 (750 milliliter) bottle irish whiskey
8 3/4 oz milk chocolate
2 (14 oz) cans sweetened condensed milk
2 (12 oz) cans evaporated milk
2 1/2 cups heavy cream
1/4 tsp instant coffee granules

pour a small amount of whiskey into a lg bowl. in the top of a double-boiler, melt chocolate, stirring constantly until smooth. mix the melted chocolate with the whiskey in the bowl. gradually stir in the sweetened condended milk & the evaporated milk. stir in the cream, instant coffee granules, & the remaining whiskey.

pour mixture into 3 (750 ml) bottles, seal & store in the refrigerator. best if kept at least 1 month before using. to serve: shake bottle well. serve in small glasses over crushed ice.

HOMEMADE KAHLUA

1 (2 oz) jar instant espresso powder
3 1/2 cups white sugar
2 cups boiling water
1 pint vodka
1 whole vanilla bean

mix coffee & sugar. add boiling water & stir till dissolved. cool.

add vodka & pour into two 26 oz empty bottles. split vanilla bean into 4 pieces & add to the bottles.

close bottles tightly & keep in a cool dark place for one month before using.

makes 2 qts

HOMEMADE AMARETTO

1 cup water
1 cup white sugar
1/2 cup brown sugar
2 cups vodka
2 tbs almond extract
2 tsp vanilla extract

combine water & sugars in a saucepan over medium heat. heat until the mixture is boiling & all the sugar is dissolved. remove the pan from the heat & let the mixture cool for 10 minutes.

stir vodka, almond extract & vanilla extract into the mixture. store in a sealed bottle.

makes 3 cups

CHICKEN CACCIATORE

4 chicken thighs
2 chicken breasts with skin & backbone, halved crosswise
2 tsp salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
1/2 cup flour, for dredging
3 tbs olive oil
1 lg red bell pepper, chopped
1 onion, chopped
3 cloves garlic, finely chopped
3/4 cup dry white wine
1 (28 oz) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tbs drained capers
1 1/2 tsp dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

sprinkle the chcken pieces with 1 tsp each of salt & pepper. dredge in th flour to coat lightly.

in a lg heavy saute pan, heat the oil on medium-high. add the chicken pieces to the pan & saute just until brown, about 5 minutes. if all the chicken doesn't fit in the pan, saute it in two batches. transfer the chicken to a plate & set aside. add the bell pepper, onion & garlic to the same pan & saute over medium heat until the onion is tender, about 5 minutes. add the wine & simmer until reduced by half, about 3 minutes. add the tomatoes with their juice, broth, capers & oregano. return the chicken pieces to the pan & turn them to coat with the sauce. bring the sauce to a simmer. continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, & 20 minutes for the thighs.

using tongs, tranfer the chicken to a serving platter. if necessary, boil the sauce until it thickens slightly, about 3 minutes. spoon off any excess fat from the top of the sauce. spoon the sauce over the chicken. sprinkle with the basil & serve.

4 servings

POTATO PLANKS

1 lb potatoes (about 3 medium)
vegetable oil
1 tsp salt
1/2 tsp sugar
1/2 tsp paprika
1/4 tsp dry mustard
1/8 tsp garlic powder

cut potatoes lengthwise into eighths. set oven control to broil and/or 550°. place potatoes, cut side down, on an ungreased jellyroll pan. brush with oil. mix remaining ingredients. sprinkle potatoes with 1/2 of the salt mixture. broil potatoes with tops about 3" from heat until potatoes begin to bubble slightly, about 10 minutes. turn. brush with oil & sprinkle with remaining salt muxture. broil until golden brown & tender, about 5 minutes longer.

WHITE BREAD

1 pkg dry yeast
1/4 cup warm water
2 cups scalded milk
2 tbs sugar
2 tsp salt
1 tbs shortening
2 cups flour
4 1/4 cups flour

dissolve the yeast in the warm water. in a lg bowl, combine the milk, sugar, salt & shortening. stir in 2 cups of flour & beat well. add the softened yeast & the remaining 4 1/4 cups of flour. turn out onto a floured bread board & knead well, about 8-10 minutes. shape the dough into a ball. place in a lightly greased bowl, cover, & let rise in a warm place until doubled in size (about 1 1/2 hours).

shape the dough into two loaves. place the loaves in two greased 9"x5"x3" pans. let rise until doubled, 45-60 minutes. toward the end of this time, preheat the oven to 375°. bake for 40 minutes, or until golden brown. cool on a wire rack.

NOTE: THIS RECIPE CAN ALSO BE USED TO MAKE ROLLS

LIGHTEN UP

Grease baking dishes & skillets with cooking spray. In addition to the cans you can buy at the stores, you can also buy refillable spray canisters at kitchenware shops & fill with your own olive or canola oil.

Use fat-free or reduced-fat dairy products such as milk, buttermilk, yogurt, cottage cheese & other cheeses.

Use egg whites or fat-free egg product (made of egg whites & flavoring) instead of whole eggs.

Reduce the amount of meat in a recipe but keep the portion size the same by upping the amount of beans, rice, veggies, etc.

Reduce the amount of cheese & nuts in recipes. Try sprinkling them on top of a dish rather than mixing them in.

Trim excess fat from meat & poultry.

Use fat-free or reduced-sodium broths.

FOOD FACTS

Eating an apple cleanses one's teeth almost as well as teeth-brushing.

BARBECUING

NEVER USE A FORK WHEN GRILLING - When you poke meat with a fork you allow the natural juices to run out. As a result, your meat ends up dry & tough. Instead, use tongs or grilling tools to turn & flip the meat while keeping the juices locked in.

APPLE-PECAN SPICE CAKE...IN THE CROCKPOT!

2 cups boiling water
1 3/4 cups unbleached AP flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2/3 cup firmly packed light brown sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
3 medium-sized cooking apples, such as granny smith or rome beauty, peeled, cored, & finely shredded
1 tbs fresh lemon juice
1 tsp vanilla
1 lg egg OR replacement mixture for 1 egg
2 tbs corn oil OR other mild-tasting oil
1/2 cup coarsely chopped pecans

place a rack or trivet in a 6 qt slow cooker. add the boiling water, cover, & turn the heat setting to HIGH. lightly oil a baking pan that will fit in the slow cooker & set aside.

in a lg mixing bowl, sift together the flour, baking powder, salt, & baking soda. add the brown sugar & spices & stir to combine.

in another lg mixing bowl, combine the apples & lemon juice, stirring to coat. stir in the vanilla, egg or egg replacement mixture, & oil. add the dry mixture to the wet mxture, about one-third at a time, mixing well as you go. fold in the pecans.

transfer the batter to the prepared pan & cover tightly with aluminum foil, making several holes in the foil for steam to escape. place on the rack, cover, & cook on HIGH for 3 1/2-4 hours, until a tester inserted in the center comes out clean.

remove the foil & let cool for 15 minutes before serving.

8 servings

MALTED MILK CANDY CAKE

CAKE BATTER

2 cups cake flour
1 1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 eggs
1/2 cup vegetable oil
1 tsp vanilla
scant 1 cup buttermilk
1 cup malted milk balls, roughly chopped

MALTED MILK BALL FROSTING

1/2 cup (1 stick) unsalted butter
1/2 cup unsweetened cocoa powder
4 cups 10x sugar, sifted, OR as needed
1/2 cup half-and-half, or as needed
1 1/2 tsp vanilla
1/2 cup crushed malted milk balls

1/2 cup malted milk balls for garnish (optional)

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

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

in a lg bowl, with an electric mixer, cream together the butter & sugar until light & fluffy, about 2 minutes. add the eggs, oil, & vanilla, beating until incorporated. mix in the flour alternately with the buttermilk. mix in the chopped malted milk balls.

pour the batter into the prepared pans. bake in the center of the oven until a cake tester or toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. cool the cakes in the pans for 5 minutes. run a knife around the edges of the cake layers to loosen them, then invert onto wire racks & let cool completely.

to make the frosting: in a heavy medium saucepan, combine the butter & cocoa & bring to a boil over medium heat, stirring often. pour the mixture into a lg bowl. stir in the 10x sugar alternately with the half-and-half until smooth. mix in the vanilla & malted milk balls. if the frosting is too thick, add more half-and-half, 1 tbs at a time. if it is too thin, beat in more sifted 10x sugar, 1/4 cup at a time.

set one cake layer on a plastic plate or cardboard round & frost the top. add a second layer & frost. top with the last cake layer & frost the top & sides of the cake. if desired, garnish with a rim of malted milk balls.

CREAMY GREEN BEANS

2 cups frozen french-style green beans
1 tbs chopped onion
1 tbs margarine
1 tbs flour
1/2 cup plain yogurt
pepper to taste
1/4 cup shredded american cheese

place beans in a microwave-safe baking dish; microwave on HIGH 4-5 minutes, or until tender. set aside.  

in a saucepan, saute onion in margarine for 1 minute. stir in flour until smooth; cook & stir for 1 minute. stir in yogurt. add beans & pepper. top with cheese & let stand until melted.

4 servings

CREAMY POTATO SALAD

10 medium potatoes
1 cup celery, chopped
1/2 cup onion, finely chopped
1/3 cup sweet pickles, chopped
1 1/4 cups mayonnaise
3 tsps sugar
2 1/2 tsp vinegar
2 tsps yellow mustard
2-3 tsps salt
5 hard-boiled eggs, coarsely chopped
paprika

in a covered saucepan, cook the potatoes in boiling salted water for 25-30 minutes, or until tender; drain well & transfer to a large bowl. peel & cube the potatoes. add the celery , onion, & sweet pickles. in a separate bowl, combine the mayonnaise, sugar, vinegar, mustard, & salt. add the mayonnaise mixture to the potatoes & toss lightly to coat. carefully fold in the chopped eggs. (if desired, you can save one egg, thinly sliced, to decorate the top of the potato salad). sprinkle with paprika. cover & chill thoroughly before serving.

BEEF-TACO-RICE SKILLET

1 lb lean ground beef
1 (1.25 oz) envelope taco seasoning mix
1 1/2 cups water
1 cup thick & chunky salsa
1 cup frozen whole kernel corn
1 1/2 cups uncooked instant rice
3/4 cup (4 oz) shredded taco-seasoned cheese
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)
sour cream, if desired

cook beef in a 10" skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain.

stir seasoning mix, water, salsa & corn into beef. heat to boiling; stir in rice. boil 1 minute; remove from heat. cover & let stand 8 minutes.

fluff rice mixture with fork; sprinkle with cheese. cover & let stand 1-2 minutes or until cheese is melted. sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. serve with sour cream.

5 servings

FLAVOR BOOSTERS

One-dish meals are flavorful in & of themselves, but if you'd like to add more zip or zest to casseroles, skillets, soups or salads, try the following add-ins & toppings:

add plain or flavored feta cheese to a salad.

sprinkle shredded swiss cheese over individual servings of soup.

intensify the flavor of veggies by seasoning them with balsamic vinegar or soy sauce.

use a flavored pasta sauce instead of plain.

sprinkle canned french-fried onions over the top of casseroles.

add a dash of soy sauce to skillet & stir-fry dishes.

stir a tablespoon or two of pesto into a pot of soup.

substitute flavored mayo for plain in pasta salads.

SLOW-COOKED FRESH PEAR & DRIED FRUIT CHUTNEY

3 ripe pears, peeled, cored, & cut into chunks
2 cups mixed dried fruit, chopped
1/2 cup golden raisins
2 scallions, minced
1/4 sugar OR a natural sweetener
2 tbs white wine vinegar
2 tbs fresh lemon juice
1 tsp grated lemon zest 
1 tsp chopped crystallized ginger
1/4 tsp red pepper flakes (optional)

place all ingredients in a 3 1/2 qt slow cooker, stirring to combine. cover & cook on LOW for 3-4 hours.

remove the lid & let cool completely before storing in the refrigerator in glass jars or other tightly covered containers, where it will keep for several weeks.

makes about 4 cups

LET'S TRY THIS AGAIN

Okay. Let's try this again. For Pamela (and whomever else could not access the link) here is the recipe for Berry Bavarian Cream:

BERRY BAVARIAN CREAM

1 (3 oz) pkg strawberry jello
1 cup hot water
1/2 cup ice water
1 (10 oz) pkgs frozen strawberries in juice
2 cups whipping cream, whipped (cool whip works too)
angel food cake

GLAZE:

1 cup strawberry juice
1 tbs cornstarch
1 tsp soft butter

dissolve jello in hot water. add ice water & whip until slightly congealed. beat until light & fluffy. drain berries & reserve juice for glaze. fold in strawberries & whipped cream. with a fork (actually, I just use my fingers!), tear angel food into pieces. DO NOT USED BROWNED EDGE! alternate cake pieces & jello mixture into mold. (or, you can mix the cake pieces & jello together & just dump it into the mold. that's what I do!) chill until firm. unmold on plate. drizzle with glaze. chill.

GLAZE: blend cornstarch with juice gradually. put mixture into a saucepan & cook until clear, about 3-5 minutes. remove from heat & add butter. cool & drizzle over mold.

HALLOWEEN PARTY MIX

1 (11 oz) pkg pretzels
1 (10 1/2 oz) pkg miniature peanut butter filled butter flavored crackers (such as ritz bits)
1 cup dry roasted peanuts
1 cup sugar
1/2 cup butter OR margarine
1/2 cup light corn syrup
2 tbs vanilla
1 tsp baking soda
1 (10 oz) pkg plain m&m's
1 (18 1/2 oz) pkg candy corn

in a lg bowl, combine pretzels, crackers & peanuts, in a lg saucepan, combine sugar, butter & corn syrup. bring to a boil over medium heat; boil for 5 minutes. remove from the heat; stir in vanilla & baking soda (mixture will foam). pour over pretzel mixture & stir until coated. pour into a greased 15"x10"x1" baking pan. bake at 250° for 45 minutes, stirring every 10-15 minutes. break apart while warm. toss with m&m's & candy corn. cool completely. store in airtight containers.

makes 16 cups

BUTTERFLY CUPCAKES WITH LEMON CURD FILLING

CUPCAKE BATTER

1 3/4 cups cake flour
2 tsp baking powder
3 egg whites, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2/3 cup milk
2 1/4 tsp vanilla
1/4 tsp ground nutmeg

LEMON CURD
(recipe follows)

10x sugar, for sprinkling over cupcakes

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

sift the flour & the baking powder into a medium bowl. set aside.

in a lg bowl, with an electric mixer, beat the egg whites until stiff peaks form. set aside.

in a lg bowl, using an electric mixer, cream the butter & sugar until light, about 2 minutes. add the flour mixture alternately with the milk, beating well after each addition. the batter should be smooth. beat in the vanilla & nutmeg. fold in the egg whites.

spoon the batter into the prepared muffin pan, filling the cups 3/4 full. bake in the center of the oven for 16-20 minutes, or until a cake tester comes out clean. cool in the pan for 5 minutes, then remove the cupcakes to a wire rack to cool completely.

to assemble, cut off the dome of each cupcake & set aside. with a tablespoon remove a spoonful of cake from the center of each cupcake. fill each cavity with lemon curd, & spread the top of the cupcake with more lemon curd. cut each cupcake dome in half & lay the two halves on top of a cupcake, cut side facing out, to resemble butterfly wings. sprinkle with 10x sugar.

makes 12 cupcakes

EASY LEMON CURD

3 eggs
1 cup sugar
1/2 cup freshly squeezed lemon juice, strained
1/2 cup (1 stick) unsalted butter, cut into pieces

in a medium heavy saucepan, whisk together the eggs & sugar. whisk in the lemon juice & butter. cook over medium heat, whisking constantly, until the mixture thickens, about 6-8 minutes. do not let the lemon curd come to a boil.

pour the lemon curd into a heatproof bowl & cover with plastic wrap or waxed paper. refrigerate until chilled & thickened, about 4 hours.

POTS & PANS 101

ALUMINUM

PROS - Conducts heat well; moderately priced; lightweight & sturdy

CONS - Can react with acidic ingredients; finish can scratch
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ANODIZED ALUMINUM

PROS - Extremely hard metal surface; low-stick; available in chip-, stain- & scratch-resistant finishes; good for freezer; can go from stovetop to oven

CONS - Finish can spot & fade in dishwasher
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CAST IRON (REGULAR)

PROS - Retains heat well; fairly inexpensive; has a nonstick finish after seasoning; doesn't react with or absorb food flavors (after seasoning)

CONS - Doesn't conduct heat well; often lends a metallic taste to foods; tends to rust
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CERAMIC/STONEWARE

PROS - Retains heat well; available in many styles & motifs; most can go from freezer to microwave or oven to dishwasher

CONS - May discolor over time
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COPPER

PROS - Conducts heat well; heavy duty; lined with tin or stainless steel to keep it from interacting with certain foods

CONS - Very expensive; not nonstick; requires polishing; needs to be relined about every 10 years
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EARTHENWARE

PROS - Retains heat well; hard & durable; can be washed in dishwasher

CONS - Doesn't conduct heat well; must cool slowly & completely before washing to prevent cracking
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ENAMELWARE (CAST IRON OR STAINLESS STEEL)

PROS - Durable; flameproof & ovenproof; good for freezer; can go from stovetop to oven; enameled cast iron conducts heat well; easy to clean; doesn't react with acids

CONS - Enamel can chip; enameled stainless steel does not conduct heat well; light-colored enamelware may not brown foods as easily as dark-colored & may discolor; may crack if overheated
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GLASS

PROS - Retains heat well; economical & practical; coordinates well with other tableware; microwave & dishwasher safe; nonreactive to acids; easy to clean

CONS - Doesn't conduct heat well; can break easily with sudden temperature changes
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STAINLESS STEEL

PROS - Doesn't react with acidic or alkaline foods; corrosion resistant; extremely durable; easy to clean; doesn't easily scratch or dent

CONS - Doesn't conduct heat well; can burn food in spots

FOOD FACTS

Hot drinks do not raise body temperature.

MEAT & POULTRY

FREEZING MEAT - When freezing red meat or poultry, wrap it very tightly or seal it in a plastic bag to prevent air spoilage or freezer burn. Be sure not to pile pieces on top of each other but do pack meat as flat as possible so it freezes quickly, which will ensure its texture is not spoiled. Meat should be completely thawed in the refrigerator before cooking. Never thaw poultry at room temperature or you risk salmonella contamination.

YUMMY MUMMY WITH VEGGIE DIP

1 (1 lb) loaf frozen bread dough, thawed
3 pieces string cheese
2 cups (16 oz) sour cream
1 envelope fiesta ranch dip mix (or any other dip mix you like
1 pitted ripe olive
assorted crackers & fresh veggies

let dough rise according to pkg directions. place dough on a greased baking sheet. for the mummy, roll out dough into a 12" oval that is narrower at the bottom. for the neck, make an indentation on each side, about 1" down from the top. let rise in a warm place for 20 minutes.

bake at 350° for 20-25 minutes or until golden brown. arrange strips of string cheese over bread; bake 1-2 minutes longer or until cheese is melted. remove from baking sheet to a wire rack to cool.

meanwhile, in a small bowl, combine sour cream & dip mix. chill until serving.

cut mummy in half horixontally. hollow out bottom half, leaving a 3/4" shell. cut removed bread into cubes; set aside. place bread bottom on a serving plate. spoon dip into shell. replace top. for eyes, cut olive & position on head. serve with crackers, veggies, & reserved bread.

16 servings

POTLUCK APPLE PIE

CRUST:

2 1/4 cup flour, divided
1/4 cup water
pinch of salt
1 cup shortening

FILLING:

1/2 cup maple syrup, divided
3 lbs tart apples (8-9 medium), peeled & thinly sliced
1 1/4 cups sugar
1/4 cup lemon juice
2 tsp ground cinnamon
1 tsp vanilla extract

TOPPING:

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

in a small bowl, combine 1/4 cup flour & water until smooth; set aside. in a lg bowl, combine salt & remaining flour; cut in shortening until mixture resembles coarse crumbs. add reserved flour mixture; knead gently until dough forms a ball. press dough onto the bottom & up the sides of an ungreased 15"x10"x1" baking pan. spread 1/4 cup syrup over crust.  arrange apples over crust. combine sugar, lemon juice, cinnamon, vanilla & remaining syrup; drizzle over apples.

for topping; combine flour & sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. stir in pecans. sprinkle over filling. bake at 350° for 1 hour or until apples are tender.

18-24 servings

NOTE: PASTRY CAN BE EASILY PRESSED INTO PAN BY PLACING A LARGE SHEET OF PLASTIC WRAP ON TOP OF THE DOUGH.

DISH IT UP

BAKING DISH - A square or rectangular shallow dish that is ovenproof

SIZES - 8x8x2 inch; 11x7x1 1/2 inch;  13x9x2 inch

APPROXIMATE VOLUME - 8 cups; 6 cups; 15 cups

GOOD FOR - Casseroles, lasagna
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CASSEROLE - A covered or uncovered ovenproof utensil, often round or oval in shape, in which food can be baked & served

SIZES - 1 1/2 qt; 2 qt; 3 qt

APPROXIMATE VOLUME - 1 1/2 cups; 8 cups; 12 cups

GOOD FOR - Casseroles, stews, cassoulets
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DUTCH OVEN/STOCKPOT - A cast-iron pot or kettle with a close-fitting cover; some Dutch ovens even have handles

SIZES - 4-14 qt

APPROXIMATE VOLUME - 16-56 cups

GOOD FOR - Soups, stews, chilies
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SAUCEPAN - A covered or uncovered round & generally deep pan

SIZES - 1-4 qt

APPROXIMATE VOLUME - 4-16 cups

GOOD FOR - Soups
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SKILLET/FRYING PAN - A covered or uncovered shallow pan with flared or straight sides & one long handle

SIZES - 8 inch; 10 inch; 12 inch

GOOD FOR - Stir-fries, skillet dinners
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SLOW COOKER - An electric "casserole" with a ceramic liner; heating coils in the outer metal shell heat the liner

SIZES - 1-6 qt

APPROXIMATE VOLUME - 4-24 cups

GOOD FOR - Soups, stews, chilies, less tender cuts of meat
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WOK - A round-bottomed cooking utensil with two handles, typically made of rolled steel

SIZES - Varies

GOOD FOR - Stir-fries

PINK BRAIN SHOOTER

1 brain-shaped jello mold
4 (3 oz) pkgs peach jello
3 cups boiling water
1 (12 oz) can evaporated milk
1 1/2 cups peach schnapps
4 drops blue food coloring
2 drops red food coloring
2 tsp water

lightly oil brain-shaped jello mold.

stir the peach jello with boiling water to dissolve the jello. allow to cool to room temperature, about 20 minutes. mix in the evaporatef milk & peach schnapps; pour into the prepared mold. refrigerate until set, 4-6 hours.

to decorate, dip the mold in very warm water (don't let the water enter the top of the mold) to loosen; invert the mold on a serving platter & lift to leave the brain in place. mix blue & red food coloring in a small bowl with 2 tsp of water. use a small clean paintbrush to paint the coloring into the grooves of the brain. returm the brain to the refrigerator until the food coloring sets. serve cold.

12 servings

IT'S NATIONAL FLUFFERNUTTER DAY!

And who doesn't love Fluffernutter?!? I have this thing (thanks to Jarrod, my now all grown up son) about calling Fluffer "momo". That's how he said marshmallow when he was but a wee little lad. And it stuck. (At least with ME it did!) I can't tell you how many times I've printed out a recipe for someone & got a call or an email asking me what momo is! (Oops!)  In honor of National Fluffernutter Day, I thought I would share one of my fave (& often requested) recipes using both peanut butter & marshmallow. It's quick, it's easy, & it's oh so good! I hope you enjoy it! Until next time, Love & Best Dishes from My Nest to Yours! Here's the recipe:

EVERYTHING-BUT-THE-KITCHEN SINK BAR COOKIES

1 (18 oz) pkg refrigerated chocolate chip cookie dough
1 (7 oz) jar "momo" creme
1/2 cup creamy peanut butter
1 1/2 cups corn chex
1/2 cup plain m&m's

preheat oven to 350°.

grease a 13"x9"x2" baking pan.

press dough into prepared pan.

bake 13 minutes.

remove from oven.

drop teaspoonfuls of momo creme & peanut butter over hot cookie base.

bake 1 minute.

carefully spread momo creme & peanut butter over cookie base.

sprinkle with cereal & m&m's.

bake 7 minutes.

cool completely in pan on a wire rack.

cut into bars.

FOOD FACTS

7-UP  was named for it's original size (7 oz) & for the phrase "bottoms up."

SAUCES & SEASONINGS

A FLAVORFUL ALTERNATIVE TO SOUR CREAM - Out of sour cream, or looking for something different? Consider a quick creme fraiche, which can be made from one cup of buttermilk & three cups of heavy cream. Mix them together & let them sit on your counter for about three days. Then store it in the refrigerator for as long as two weeks.

WITCHES BREW

1 (10 oz) pkg frozen raspberries, thawed
2 1/2 cups cranberry juice
2 envelopes unflavored gelatin
2 liters ginger ale
2 liters sparkling apple cider (non-alcoholic)
6 gummy snakes

make a frozen hand: wash & rinse the outside of a rubber glove. turn glove inside out & set aside. in a 4-cup measuring cup, combine the thawed raspberries & cranberry juice.

pour 2 cups of the raspberry mixture into a small saucepan. sprinkle the gelatin over & let stand 2 minutes. warm over low heat, stirring constantly, just until gelatin dissolves. mix back into the reserved raspberry mixture in the measuring cup.

pour raspberry mixture into the inverted glove. gather up the top of the glove & tie securely with kitchen twine. freeze until solid, or several days if possible.

to serve, carefully cut glove away from frozen hand. place frozen hand, palm side up, leaning against the side of a large punch bowl. pour in ginger ale & sparkling cider. garnish with gummy snakes.

18 servings

MUD & WORMS

12 chocolate cream-filled sandwich cookies (such as oreos)
1 (3.9 oz) pkg instant chocolate pudding mix
2 cups milk
1 (3 oz) pkg gummy worms

place the cookies into a resealable plastic zipper bag & crush into crumbs with a rolling pin. for a more mudlike appearance, untwist the cookies & scape off the creme filling before crushing them.

whisk together the pudding mix with the milk in a bowl, stirring for 2 minutes. sprinkle about 1/3 of the crushed cookies into the bottom of a serving bowl. spoon the pudding over the crumbs. smooth out the top of the pudding, then top with the rest of the crushed cookies to resemble dirt. poke gummy worms halfway into the dirt. refrigerate until serving.

4 servings

HI! MY NAME IS BETTY! OR IS IT COBBLER? OR CRISP? OR CRUMBLE? HELP!

Bettys & Cobblers & Crisps, Oh My! What is the difference? IS there a difference? The answer is...YES...and I am (hopefully) going to educate you as to what those differences are. Don't be scared! It's all rather easy! Here goes...

COBBLERS are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) & a fruit filling (such as peaches, apples, berries). Some versions are enclosed in crust, while others have a drop-biscuit or crumb topping.

CRISPS & CRUMBLES - CRISPS are baked with the fruit mixture on the bottom with a crumb topping. The crumb topping can be made with flour, nuts, bread crumbs, cookie or graham cracker crumbs, or even breakfast cereal. CRUMBLES are the British version of the American Crisp.

BETTY OR BROWN BETTY consists of a fruit, most commonly apples, baked between layers of buttered crumbs.

Betty, Cobbler, Crisp...whatever you call it, however you prepare it, it's sure to be YUM-O-LICIOUS!

Love and Best Dishes from My Nest to Yours!

APPLE BROWN BETTY

IN HONOR OF NATIONAL APPLE BETTY DAY

4 medium apples, sliced
1 cup bread crumbs
3 tbs butter
1 tsp grated lemon OR orange peel
1/2 cup sugar
1 tsp cinnamon
3-4 tbs fruit juice

mix bread crumbs, butter, lemon or orange peel, sugar, & cinnamon. place half of the sliced apples in a buttered baking dish. cover with half of the bread crumb mixture. add remaining apple slices & cover with remaining crumb mixture. moisten with fruit juice. bake at 375° for 45 minutes. serve hot or cold with cream, whipped topping, or ice cream.

HALLOWEEN BLOODY BAKED RATS

2 lbs ground beef
1/2 onion chopped
1 egg, beaten
1 cup dry bread crumbs
1 (1.25 oz) packet meatloaf seasoning mix
1 cup cubed cheddar cheese
3 (10 oz) cans tomato sauce
1 cup sugar
1 tbs worcestershire sauce
1 oz uncooked spaghetti, broken into fourths
1/2 carrot, cut into 1/8" thick slices
1 tbs frozen green peas

preheat the oven to 350°.

in a lg bowl, combine the ground beef, onion, egg, bread crumbs, & meatloaf seasoning. use your hands to mix until well blended. measure out 1/3 cupfuls of the meat mixture & mold around a cube of cheese like a meatball. shape into a point at one end & lengthen the body a bit by rolling between your hands. place your "rat" into a shallow baking dish, & continue with the remaining meat. insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.

in a medium bowl, stir together the tomato sauce, sugar & worcestershire sauce. pour over the rats in the dish & cover the dish with a lid or aluminum foil.

bake for 45 minutes in the preheated oven. uncover the dish & continue to bake for another 20-30 minutes, basting occasionally with the sauce to glaze the rats.

while the rats finish baking, heat the peas & carrots in a small bowl in the microwave for about 15 seconds.

carefully transfer the rats to a serving platter so that their delicate tails don't fall off. press peas into the pointy end to make eyes, & insert carrot slices to make ears. spoon some of the tomato sauce around them & serve.

4 servings

YAY! AND WELCOME!

Welcome to Yum-O's Facebook page! I'm very excited about it! My hope is for Yum-O to get BIG with LOTS of "Likes" and followers. So I am asking YOU what you would like to see here (topics, recipes, questions you may have, ANYTHING)! I welcome the challenge!. Also, I certainly won't object if you put a bug in someone's ear about Yum-O (tee hee!). Yum-O is still a work in progress with both Rachel & I working on things, so don't be alarmed if you see changes. Thank you, my friends, for "Liking" Yum-O! I look forward to your input! MUAH!

CHEESY LASAGNA SOUP

1 lb lean ground beef
1 med onion, sliced
2 lg green bell peppers, cut into 1" pieces
2 cloves garlic, finely chopped
2 cups water
2 (14 1/2 oz) cans diced tomatoes in olive oil, garlic & spices, undrained
1 (6 oz) can tomato paste
2 cups uncooked mafalda (mini lasagna noodle) pasta OR wide egg noodles (4 oz)
1 tbs packed brown sugar
1 1/2 tsp italian seasoning, crumbled
1/4 tsp pepper
1 1/2 cups italian-style croutons
1 1/2 cups shredded part-skim mozzarella cheese (6 oz)

cook beef, onion, bell peppers & garlic in a 4 qt dutch oven over medium heat 8-10 minutes, stirring occasionally, until beef is brown & onion is tender; drain. stir water, diced tomatoes & tomato paste into beef mixture.

stir in remaining ingredients except croutons & cheese. heat to boiling; reduce heat to low. cover & simmer about 10 minutes, stirring occasionally, until pasta is tender.

set oven control to broil. pour hot soup into 6 ovenproof soup bowls or casseroles (do not use glass). top each with 1/4 cup croutons. sprinkle with cheese. broil soup with tops 3"-4" from heat 1-2 minutes or until cheese is melted.

6 servings

EYEBALL SOUP

1/4 cup butter OR margarine
1/4 cup flour
1 tsp salt
1/2-1 tsp coarsely ground pepper
5 cups milk
1 (46 oz) can v8 juice OR 4 (11 1/2 oz) cans picante v8 juice
1 cup frozen pearl OR small whole onions, thawed

in a large saucepan, melt butter. stir in the flour, salt & pepper until blended. gradually whisk in milk. bring to a boil; cook & stir for 1-2 minutes or until thickened. in another saucepan, bring v8 to a boil. reduce heat; gradually whisk in white sauce. add onions; heat through.

10 servings (about 2 3/4 qts)

NOTE: IF A SMOOTHER SOUP IS DESIRED, COOL & PUREE IN BATCHES IN A BLENDER BEFORE ADDING THE ONIONS.

MAGIC POTION

creepy crawler ice ring (recipe below)
1 cup boiling water
2 (4 serving size) pkgs lime jello
3 cups cold water
1 1/2 qts lemon-lime flavored soda, chilled
1/2 cup superfine sugar
additional gummy worms (optional)

prepare creepy crawler ice ring.

pour boiling water over jello in a heatproof punch bowl; stir until jello dissolves. stir in cold water. add soda & sugar; stir well (mixture will foam for several minutes).

unmold ice ring by dipping bottom of mold briefly into hot water. float ice ring in punch. serve cups of punch garnished with gummy worms, if desired

approx 10 (8 oz) servings

CREEPY CRAWLER ICE RING

1 cup gummy worms OR other creepy crawler candy
1 qt lemon-lime gatorade

arrange gummy worms in the bottom of a 5-cup ring mold; fill mold with gatorade. freeze until solid, 8 hours to overnight.

HALLOWEEN MARSHMALLOW TREATS

4 cups mini marshmallows
5 cups cocoa krispies
1/2 cup candy corn
1/2 cup cold OR frozen peanut butter m&m's in Fall colors (it's important that they are cold)
5 tbs butter OR margarine

in a large pot, melt the butter over medium-low heat. once the butter is melted, add the marshmallows. stir until they're melted.

remove the pot from the heat & add cocoa krispies. stir to coat completely. add the candy corn, stirring until incorporated. stir in m&m's, mixing well.

spread mixture into a buttered 8"x8" pan & pat the mixture down.

allow to cool & cut into squares.

STICKS & STONES

4 cups caramel corn
4 cups unseasoned croutons
3/4 cup sesame sticks
3/4 cup  honey roasted peanuts
3/4 cup toasted pumpkin OR sunflower seeds*
1/4 cup butter, melted
1 (1 oz) pkg ranch salad dressing mix
10 flat-bottomed ice cream cones

*to toast seeds, place in a single layer on a baking sheet. bake at 350° for 7-10 minutes or until golden brown, stirring occasionally. cool completely.

preheat oven to 300°.

combine caramel corn, croutons, sesame sticks, peanuts & toasted seeds on an ungreased jellyroll pan. drizzle with butter; sprinkle with dressing mix & toss to coat.

bake 15 minutes, stirring occasionally. cool 10 minutes on pan. turn out onto paper towels; cool completely.

serve snack mix in cones.

makes 10 cups

JACK-O'-LANTERN CHEESE BALL

2 cups (8 oz) shredded cheddar cheese
1/2 (8 oz) pkg cream cheese, softened
1/4 cup solid-pack pumpkin
1/4 cup pineapple preserves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 pretzel rod, broken in half
decorations: dark rye bread, red bell pepper, black olive slices, parsley sprigs
assorted crackers

beat cheeses, pumpkin, preserves & spices in a medium bowl until smooth. cover; refrigerate 2-3 hours or until cheese is firm enough to shape.

shape mixture into round pumpkin; place on a serving plate. using a knife, score vertical lines down pumpkin. place pretzel rod in top for stem.

cut bread into triangles for eyes. decorate pumpkin using bread, bell pepper, olives & parsley.

cover loosely; reftigerate until serving time. serve with crackers.

16-18 servings

SWEET & SPICY HALLOWEEN MUNCH

1 lb spiced gumdrops
1 lb candy corn
1 (16 oz) can salted peanuts

in a bowl, combine all ingredients. store in an airtight container.

Makes 2 qts

WITCHES' BROOMSTICKS

2 1/3 cups bisquick
2/3 cup milk
1 tsp italian seasoning
3 tbs butter OR margarine, melted
1/4 cup grated parmesan cheese

in a bowl, combine bisquick, milk & italian seasoning. turn onto a lightly floured surface; knead 10 times. divide into 30 portions; set half aside. roll the remaining 15 pieces into 7" ropes for broom handles; fold im half & twist. place on ungreased baking sheets.

shape reserved pieces into 2 1/2" circles; cut with scissors to form a bundle of broom twigs. place below each broom handle; pinch edges to seal. brush with butter; sprinkle with parmesan cheese. bake at 450° for 10-12 minutes or until lightly browned. serve warm or cool on a wire rack.

15 servings

MUMMIES ON A STICK

1 (11 oz) tube refrigerated biscuits
10 popsicle sticks
10 hot dog
mustard

separate dough; roll 10 pieces into 24" ropes. insert a popsicle stick into each hot dog. starting at the stick end, wrap one dough rope around each hot dog, leaving 2" of the hot dog uncovered at the top for the mummy's head.

place mummies 1" apart on a greased baking sheet. place remaining breadsticks on another baking sheet.

bake at 350° for 18-20 minutes. add dots of mustard for eyes. serve leftover breadsticks for another use.